Is there anything better than deliciously soft freshly baked chocolate chip cookies? Not really in my opinion.
This super easy vegan chocolate chip cookies recipe is my favorite for a lot of reasons; it always turns out great, it’s so easy to make and it doesn’t require a lot of strange ingredients. Not to mention that the taste is just undescribably good.
These vegan chocolate chip cookies are a cookie lovers dream. They are soft and chewy, rich and decadent and loaded with chocolate. Yum.
What’s great about this Super easy Vegan Chocolate Chip Cookies recipe:
- Super easy to make and doesn’t require strange ingredients
- Always turns out amazing
- Can be pre-made, frozen as cookie dough or frozen after baking
- Vegan and dairy free (can be gluten free if you use gluten free flour)
- So soft, thick and chewy
I’ve had my favorite vegetarian chocolate chip cookies recipe for years. It always turns out great and I love it. Even though I am vegetarian, I like to have at least one great vegan recipe that’s just as good. But I didn’t immediately find a vegan chocolate chip recipe that is just as good…until I made these cookies. They are so incredibly chewy, tasty and packed with chocolate, just like I like them.
Non-dairy milk
You can use your favorite type of plant milk for this recipe. I just like the amazing texture and taste that using almond milk gives to the recipe. It makes the cookies extra chewy and delicious, in my opinion. But any plant milk can be used and the results will still be amazing.
So how are these Super easy Vegan Chocolate Chip Cookies made?
It really is super easy:
- In a large bowl, combine the sugar, brown sugar, salt and coconut and whisk together.
- Stir in the almond milk and vanilla extract and whisk until everything is combined.
- Gently fold in the flour and baking soda and mix until combined (be careful not to overmix) Fold in the chocolate chips until they are evenly distributed.
- Cover the dough with plastic wrap and refrigerate for 30 minutes (can be refrigerated up to 24 hours)
- Preheat the oven to 350 F.
- Use an ice cream scoop to scoop the cookie dough onto a baking tray lined with baking paper. Make sure to leave at least 2 inches of space between the cookies so they can spread out.
- Bake the cookies in the middle of the oven for 12-15 minutes or until the cookies are just starting to turn golden at the edges (don’t overbake or they won’t be soft and chewy)
- Remove the cookies from the oven and allow them to cool on the baking tray for 5 minutes. Gently transfer the cookies onto a cooling rack and let them cool down before eating. Enjoy.
Looking for more delicious baking recipes?
Try my amazing Blueberry cookies or my delicious Banana Cake
Super easy Vegan Chocolate Chip Cookies
Ingredients
- 1 cup Sugar
- 1⅔ cup Dark Brown Sugar (330 g)
- 2 tsp Salt
- 1 cup Refined Coconut Oil (200 g) Melted
- ½ cup Almond Milk (120 ml)
- 2 tsp Vanilla Extract
- 3 cups All Purpose Flour
- 1 tsp Baking Soda
- 16 oz Chocolate Chips
Instructions
- In a large bowl, combine the sugar, brown sugar, salt and coconut and whisk together.
- Stir in the almond milk and vanilla extract and whisk until everything is combined.
- Gently fold in the flour and baking soda and mix until combined (be careful not to overmix) Fold in the chocolate chips until they are evenly distributed.
- Cover the dough with plastic wrap and refrigerate for 30 minutes (can be refrigerated up to 24 hours)
- Preheat the oven to 350 F.
- Use an ice cream scoop to scoop the cookie dough onto a baking tray lined with baking paper. Make sure to leave at least 2 inches of space between the cookies so they can spread out.
- Bake the cookies in the middle of the oven for 12-15 minutes or until the cookies are just starting to turn golden at the edges (don't overbake or they won't be soft and chewy)
- Remove the cookies from the oven and allow them to cool on the baking tray for 5 minutes. Gently transfer the cookies onto a cooling rack and let them cool down before eating. Enjoy.