I love cookies, especially when they are warm, gooey, and packed with chocolate. That’s why I am excited to share my favorite Vegan Chocolate Chip Cookies Recipe with you. These cookies are simple to make and taste absolutely delicious. They are perfect for satisfying your sweet tooth while sticking to a vegan lifestyle. Trust me, even non-vegans will enjoy these treats!
Why Choose Vegan Chocolate Chip Cookies?
I remember the first time I tried vegan cookies. I was skeptical about how they would taste without eggs or dairy. To my surprise, they were incredibly tasty! Vegan chocolate chip cookies are not only kind to animals, but they can also be healthier. They often contain less saturated fat and cholesterol than traditional cookies.
Ingredients for Vegan Chocolate Chip Cookies
To make these cookies, you will need some basic ingredients. Here’s what you will need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup brown sugar, packed
- ½ cup granulated sugar
Wet Ingredients:
- ½ cup coconut oil, melted (or any vegetable oil)
- 1 tsp vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Add-ins:
- 1 cup vegan chocolate chips
How to Make Vegan Chocolate Chip Cookies
Making these cookies is a breeze. Here’s how to do it:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, brown sugar, and granulated sugar until well combined.
- Combine Wet Ingredients: In another bowl, mix the melted coconut oil, vanilla extract, and almond milk. Stir until everything is blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cookies tough.
- Add Chocolate Chips: Fold in the vegan chocolate chips gently. I always like to save a few to sprinkle on top before baking for that extra chocolatey goodness.
- Scoop the Dough: Using a spoon or cookie scoop, drop dough balls onto a lined baking sheet. Leave some space between each cookie, as they will spread while baking.
- Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes. The edges should be golden brown, while the centers will look slightly underbaked. This is perfect for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Vegan Chocolate Chip Cookies
Over the years, I have learned a few tricks to make these cookies even better.
- Use Room Temperature Ingredients: Make sure your coconut oil is melted but not too hot. Using room temperature ingredients helps the cookies spread evenly.
- Don’t Overbake: It’s tempting to leave cookies in the oven longer, but they will continue to cook on the baking sheet after you take them out. Remove them when they are slightly underbaked.
- Chill the Dough: If you have time, chilling the dough for 30 minutes can help the cookies maintain their shape and improve the texture.
Common Mistakes to Avoid
Even the best bakers make mistakes sometimes. Here are a few common pitfalls to watch out for:
- Using the Wrong Flour: Be sure to use all-purpose flour for the best results. Whole wheat flour can make the cookies dense.
- Not Measuring Ingredients Properly: Baking is a science. Use measuring cups and spoons for accuracy.
- Skipping the Salt: Salt enhances the flavor of the cookies, so don’t skip it, even in sweet recipes.
Variations of Vegan Chocolate Chip Cookies
These cookies are versatile, and you can easily customize them. Here are some fun ideas:
- Nutty Addition: Add chopped nuts like walnuts or pecans for extra crunch.
- Dried Fruits: Mix in some dried cherries or cranberries for a fruity twist.
- Different Flavors: Experiment with different extracts, like almond or orange, to change the flavor profile.
Storing Vegan Chocolate Chip Cookies
After making a batch, you might wonder how to store them. Here’s what I do:
- Room Temperature: Keep the cookies in an airtight container at room temperature for up to a week.
- Freezing: If you want to save some for later, freeze the cookie dough balls before baking. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you want cookies, bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Nutritional Information
While I enjoy cookies, I also like to keep an eye on nutrition. Here’s a rough estimate of the nutritional information per cookie (based on a batch of 24):
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 8g
- Protein: 1g
Why You Will Love This Recipe
These vegan chocolate chip cookies are a game changer. They are soft, chewy, and packed with chocolate. Whether you are vegan or not, you will love the taste. They make a great treat for gatherings, or just for yourself after a long day.
Baking these Vegan Chocolate Chip Cookies is a delightful experience. I love how simple the recipe is and how delicious the results are. Whenever I make these cookies, they disappear quickly. I hope you enjoy making and eating them as much as I do.