Vegan Chocolate Chip Cookies Recipe that Tastes Divine


A close up of food

It is often thought that vegan recipes that do not contain milk, butter or cheese will not taste that good. But, when you make this delicious vegan chocolate chip recipe, you will change  your mind.

If you’ve been looking for the best vegan chocolate chip cookie recipe, your search is over! You don’t have to refrigerate the dough, so you can just roll and bake. These vegan cookies bake up thick and chewy, with crisp edges!

Recipe 1

Food on a table

Ingredients

  • ½ cup sugar (100 g)
  • ¾ cup dark brown sugar (165 g), packed
  • 1 teaspoon salt
  • ½ cup refined coconut oil (120 g), melted
  • ¼ cup non-dairy milk (60 mL)
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour (185 g)
  • ½ teaspoon baking soda
  • 4 oz vegan semi-sweet chocolate (115 g), chunks
  • 4 oz vegan dark chocolate (115 g), chunks

Preparation

  • In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  • Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  • Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  • Fold in the chocolate chunks evenly.
  • Chill the dough for at least 30 minutes.
  • Preheat the oven to 350°F (180°C).
  • Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  • Bake for 12-15 minutes, or until cookies just begin to brown.
  • Cool completely.
  • Enjoy!

Recipe 2

A plate of food sitting on top of a wooden table

Ingredients

  • 1/2 cup coconut oil, solid but scoop-able
  • 1 and 1/4 cups light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
  • 1/4 cup unsweetened applesauce
  • 2 and 1/3 cups all-purpose flour (be sure not to pack your flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
  • Flaky sea salt, optional

Instructions

  • Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
  • Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
  • Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Try these two recipes and enjoy!

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