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Easy Vegan Chocolate Chip Cookies
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Vegan chocolate chip cookies, made with coconut oil and dark chocolate, are crispy outside yet chewy inside.
Ingredients:
  • 2/3 cup refined coconut oil
  • 6 ounces (170g) vegan dark chocolate bar
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup (140g) light brown sugar, tightly packed
  • 1/3 cup (75g) sugar
  • 1/4 cup non-dairy milk, like almond, oat, or soy
  • 1 teaspoon vanilla extract
  • 1 teaspoon flaky sea salt, for sprinkling
Instructions:
  • Preheat the oven to 375°F with an oven rack positioned in the center. Line 2 large baking sheets with parchment paper.
  • Melt the coconut oil by gently heating it in a skillet over low heat until completely liquefied. Alternatively, microwave the coconut oil in a heatproof bowl in 30-second intervals on 50 percent power until melted. Let it cool slightly before moving on to the next step.
  • Chop the chocolate into varying sizes, with the largest chunks about 1/2-inch in size. Leave the chocolate on the cutting board until ready to use.
  • Combine the flour, baking powder, and salt in a medium bowl and whisk until mixed.
  • Combine the melted and cooled coconut oil, brown sugar, sugar, non-dairy milk, and vanilla extract in a large bowl. Whisk for about 2 minutes until fully combined and creamy.
  • Incorporate the flour mixture into the wet ingredients using a wooden spoon or rubber spatula until a cohesive dough forms without any flour streaks. Be careful not to overmix. Then, add the chopped chocolate and gently mix until evenly combined.
  • Shape the cookies: Portion the dough using a #30 cookie scoop or a spoon into 2-tablespoon (43g) balls. Roll each into a smooth ball and space them 2 inches apart on a baking sheet. Gently press down on each dough ball, sprinkle with flaky sea salt, and chill in the freezer for 10 minutes. Repeat with the remaining dough on a second baking sheet.
  • To bake the cookies, start with a chilled baking sheet in the oven. Bake until the cookies double in width and have a light golden edge, 9 to 11 minutes. Avoid overbaking. Cool the cookies on the sheet for 3 minutes before transferring to a rack. Place the next batch in the oven. Repeat with any remaining dough as needed.
  • Keep: Keep the cooled cookies in a sealed container at room temperature for up to 4 days. They can also be frozen, but the texture may be slightly compromised upon thawing. Show some love for these cookies by leaving a comment and rating below!

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