Print

Vegan Chocolate Chip Cookies Recipe: Classic and Chewy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This recipe for vegan chocolate chip cookies a must in your vegan baking repertoire! Classic, chewy, and absolutely delicious, this vegan chocolate chip cookie recipe incorporates dark chocolate chunks, and of course, omits eggs and butter. But you won’t even notice the difference!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1.5 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup granulated/white sugar
  • 3/4 cup brown sugar
  • 2 vegan dark chocolate bars (large/rectangular-shape bars, chopped into small chunks)
  • 1/2 cup almond milk (unsweetened)
  • 1/3 cup coconut oil (melted)
  • 3/4 tsp real vanilla extract (not vanilla essence)
  • Maldon sea salt flakes (for sprinkling (optional)

Instructions

  1. In a large mixing bowl, combine all dry ingredients.
  2. In a smaller bowl, combine all wet ingredients.
  3. Add the wet mix into the dry mix and stir. The dough will seem dry and crumbly at first, but keep stirring, or even better, combine and knead the dough a bit with your hands. After a couple of minutes, the dough will come together and resemble cookie dough. You can add a little extra splash of almond milk if necessary.
  4. Create one large dough ball, cover the bowl with a clean towel, and place in the refrigerator for 1-2 hours.
  5. Preheat the oven to 325 degrees Fahrenheit.
  6. Line baking trays with baking paper. With your hands, form 1.5-inch dough balls and place on the trays. Bake for 11 minutes. Remove from the oven and sprinkle with sea salt, if desired. Allow the cookies to cool and set for 15 minutes. The cookies should spread from their ball form into normal cookie shape. They will seem undercooked at first, but they will become perfectly chewy after a few minutes. Enjoy!

You cannot copy content of this page.