Description
Dive into the delightful world of vegan baking with these scrumptious chocolate chip cookies that promise to please palates and respect plant-based preferences. Bursting with gooey chocolate chips and a hint of vanilla, these cookies are your ticket to a guilt-free indulgence. Perfect for gatherings, or a cozy night in, these cookies are not just a treat; they’re a celebration of what vegan baking can be!
Ingredients
Scale
- 1 cupcoconut oil, solid but scoopable
- 1 1/4 cupsbrown sugar, packed
- 1/4 cupunsweetened almond milk
- 1 tablespoonvanilla extract
- 2 1/4 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 cupvegan chocolate chips
- Optional: 1/2 cup chopped walnuts
Instructions
- Preheat yourovento 375°F (190°C) and line abaking sheetwithparchment paper.
- In a large bowl, cream the coconut oil and brown sugar until fluffy. This takes about 3-5 minutes with anelectric mixer.
- Stir in the almond milk and vanilla extract, blending until just combined.
- In another bowl,whisktogether the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Fold in the chocolate chips and optional walnuts until evenly distributed.
- Scoop the dough by the tablespoon onto your prepared sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until the edges are just turning golden but the centers remain soft.
- Cool on the pan for 5 minutes before transferring to acooling rack.
Notes
For softer cookies, remove from theovenwhile slightly underbaked—they’ll firm up as they cool.Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
Nutrition
- Calories: 210
- Sugar: 14
- Fat: 12
- Carbohydrates: 25
- Protein: 2