Who doesn’t love a good chocolate chip cookie?! Since going plant-based, I have been on the search for a worthy replacement for traditional chocolate chip cookies, but anything store-bought has come up short. So I decided to make my own, and it is surprisingly easy!
Why I Love This Recipe
-
- No hard-to-find ingredients – There are no crazy ingredients in these cookies. The most unique ingredient is the dairy-free chocolate chips, but most normal grocery stores have them these days. I’ve never had trouble finding them.
- Soft & chewy – These cookies are super gooey and soft and they’ll stay that way when you store them, too!
- Quick & easy – Only 5 minutes of prep and 10-15 minutes of baking, and these cookies are ready to devour
Ingredients
- Flour – I prefer all-purpose flour for most of my baking, but you can always substitute gluten-free or wheat flour if that’s what you prefer.
- Sugar – This recipe calls for both white sugar and brown sugar. I have used both dark brown and light brown sugar to make these cookies, and both have produced excellent results. If you don’t have brown sugar, using all white sugar is fine too.
- Chocolate Chips – These are my favorite vegan chocolate chips, but you can use any that you like!
- Plant milk – I prefer coconut or oat milk, but any plant milk will do.
- Vegetable oil – I use canola oil for these cookies, but you could use any neutral-flavored oil that you prefer.
- Vanilla extract – This is a must for that traditional chocolate chip cookie taste!
How to Make Vegan Chocolate Chip Cookies
Preheat your oven to 325 degrees Fahrenheit.
Mix the Dry Ingredients
Start by combining the flour, sugar, baking soda, and salt in a large mixing bowl. Stir to combine.
Stir in the Wet Ingredients
Add in the plant milk, vegetable oil, and vanilla extract and mix. If the dough appears too wet at this stage, sprinkle in a few pinches of flour at a time, mixing until it is the correct consistency. Likewise, if the dough is too dry, add in splashes of plant milk as you mix.
Add in the Chocolate
Once the dough is the correct consistency (shown above), add in the chocolate chips and mix until they are evenly distributed.
Form the Cookies
Then, using a cookie scoop or spoon, portion out about 12 equal-sized balls of dough onto a parchment-lined baking sheet.
Time to Bake
Bake at 325 degrees Fahrenheit for 12-15 minutes. Remove and allow to cool on the cookie sheet, for about 10 minutes.
That’s it! Enjoy!
How to Store Vegan Chocolate Chip Cookies
- Room Temp: If you can manage not to eat these all right away, they will store well at room temp in an air-tight container for up to 1 week.
- Freezer: You can also make several batches ahead of time and freeze these cookies for up to 6 months, so you will never be without chocolate chip cookies again!
Tips for Making Vegan Chocolate Chip Cookies
- Not Vegan? Replace the oil in this recipe with real butter or 1 egg. Replace the plant milk with regular milk.
- Optional add-ins: chopped nuts, butterscotch chips, caramel chunks… the sky is the limit!
- Gluten Free? Opt for a certified gluten-free flour instead.
Looking for More Delicious Vegan Baking? Try these recipes: Vegan Banana Bread, Vegan Blueberry Muffins
Vegan Chocolate Chip Cookies
Equipment
- Parchment paper
Ingredients
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup light brown sugar
- ⅓ cup vegan chocolate chips
- ¼ cup coconut milk
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp canola oil
- ¼ tsp pure vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Combine the flour, baking soda, salt, and both sugars in a large mixing bowl. Stir to combine.
- Add in the coconut milk, canola oil, and vanilla extract into the bowl and stir. If the dough is too dry, add a few splashes of plant milk. If the dough is too sticky, add a few pinches of flour until the desired consistency is achieved.
- Stir in the chocolate chips until evenly distributed.
- Use a cookie scoop to make 12 equal-sized balls of dough. Space them evenly on a parchment-lined baking sheet.
- Bake at 325 degrees Fahrenheit for 10-15 minutes until slightly golden brown.
- Remove from the oven and allow to cool on the baking sheet.
- Serve and enjoy!
Notes
- Not Vegan? Replace the oil in this recipe with real butter or 1 egg. Replace the plant milk with regular milk.
- Optional add-ins: chopped nuts, butterscotch chips, caramel chunks… the sky is the limit!
- Gluten Free? Opt for a certified gluten-free flour instead.
Nutrition
Did you make this recipe?
Let me know! Tag me on Instagram
@theplanted.pantry
