Chocolate Chip Cookies
No one will know these Vegan Chocolate Chip Cookies were made without butter and eggs. They may be the best chocolate chip cookies you’ll ever taste.
Servings Prep Time
15servings 15minutes
Cook Time
10minutes
Servings Prep Time
15servings 15minutes
Cook Time
10minutes
Ingredients
Instructions
Ingredient Prep
  1. Preheat oven to 350 degrees.
  2. Add the coconut oil to a glass measuring cup or small bowl and microwave to melt. About 30 seconds.
  3. Blend together the liquid coconut oil and brown sugar in a medium mixing bowl. Add the non-dairy milk and vanilla and stir together.
  4. In a different, large mixing bowl, mix the flour, baking soda, baking powder and salt.
Let’s Cook
  1. Stir the liquid ingredients into the large mixing bowl with the dry ingredients. Amelia added an extra 1/4 cup milk to get it to a consistency that looked and behaved more like cookie dough. You may or may not need to do this.
  2. Fold in the cup of vegan chocolate chips.
  3. Roll into tbsp sized balls and place them on an ungreased cookie sheet. Flatten them out a bit with your palm or fingers.
  4. Bake for 7-10 minutes.
Recipe Notes

Serving size is 2 delicious vegan chocolate chip cookies (cuz you can’t eat just one). The recipe makes about 30 cookies depending on the size.

Credit goes to Kortney Campbell over at Vegan Housewives for creating this amazing cookie recipe.