Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies have a soft, chewy center and rich chocolate chunks, proving that you can enjoy delicious treats without dairy or eggs.
Ingredients
Main Ingredients
- 10 tbsp melted coconut oil (refined or unrefined) Use high-quality coconut oil for better flavor.
- ½ cup packed dark brown sugar Can adjust amount for sweetness.
- ½ cup cane sugar
- 3 tbsp chilled water
- 1½ tsp vanilla extract
- ½ tsp fine sea salt
- ¼ tsp baking powder This is essential for rising the cookies.
- ½ tsp baking soda
- 1 cup whole wheat flour Adds nutrition and fiber.
- ¾ cup all-purpose flour
- ½ cup vegan chocolate chunks Slightly heaped.
- Extra chocolate pieces for topping For an extra chocolatey touch.
- Flaky sea salt for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two baking trays with parchment paper.
- In a large mixing bowl, whisk together the melted coconut oil, dark brown sugar, cane sugar, chilled water, vanilla extract, and fine sea salt until smooth.
- Add the baking powder and baking soda, then stir well.
- Fold in both types of flour and the vegan chocolate chunks until no dry flour remains.
Baking
- Scoop the dough into about 20 portions and place them evenly on the prepared baking sheets. Press additional chocolate pieces onto the tops if desired.
- Bake for 10–13 minutes, rotating the trays halfway through, until cookies are lightly cracked and just set.
- Allow cookies to cool on the baking sheets before serving.
Notes
Store cookies in an airtight container for up to four days. Freeze for long-term storage after cooling. To enjoy frozen cookies, thaw them at room temperature or warm in the microwave.