Vegan Chocolate Chip Cookies
If you serve these Vegan Chocolate Chip Cookies to people and don’t tell them they were made without butter, eggs or milk, they won’t know. These may be the best chocolate chip cookies I’ve ever eaten!
I like mine soft and chewy…Amelia likes her’s crispier. We both get what we want with this recipe by cooking mine for less time and hers a little longer. The only bad thing about these cookies is that I can’t stop eating them. They barely last a day!
The really nice thing about these vegan chocolate chip cookies is they don’t have that greasy coating or aftertaste that you get from using butter and milk. They’re simply delicious!
Note: Oil is not a healthy food and coconut oil is probably the worst. If you are trying to lose weight, lower your cholesterol or reverse diabetes, please do not eat these cookies. They’re meant for a rare treat or to show non-vegans how delicious vegan food can be.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 15 servings | 15 minutes |
| Cook Time |
| 10 minutes |
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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.
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- 1/2 cup coconut oil unmelted/soft solid
- 1 cup brown sugar packed
- 1/4 cup almond milk or your favorite non-dairy milk
- 1 tbsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt or sea salt
- 1 cup chocolate chips vegan
- Preheat oven to 350 degrees.
- Add the coconut oil to a glass measuring cup or small bowl and microwave to melt. About 30 seconds.
- Blend together the liquid coconut oil and brown sugar in a medium mixing bowl. Add the non-dairy milk and vanilla and stir together.
- In a different, large mixing bowl, mix the flour, baking soda, baking powder and salt.
- 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.
- Fold in the cup of vegan chocolate chips.
- Roll into tbsp sized balls and place them on an ungreased cookie sheet. Flatten them out a bit with your palm or fingers.
- Bake for 7-10 minutes.
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.
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