Updated: Mar 3, 2020
Vegan Chocolate Chip Cookies Recipe
There are so many classic recipes that can be adjusted to vegan ingredients. And this week we tackled the Chocolate Chip cookie. I wanted something simple…like so simple one of my kids can make the batter without needing my help. This recipe is not only easy but doesn’t require any egg replacer, flax seed or other time consuming measures.
This recipe makes almost double the amount shown above, I promise! When I made these the previous evening everyone wanted a sample and since I only take my photos in natural lighting (cannot be bothered with light setups – they just aren’t my jam) it really would not be fair to have them wait another day with the house smelling of freshly baked goods. So I gave in, naturally.
About the recipe:
Some quick notes about the recipe that I think may speak to one’s personal preference. The coconut oil we used is unrefined. This means your cookies will have a hint of coconut taste so if it is something you don’t prefer then you’ll want to use refined coconut oil.
I also did not have any parchment paper so I spread some butter on my baking sheet before adding my cookie dough. Though I originally wanted to go the “no grease” route I’m kind of glad I used it because it gave the cookies a bit of a buttery “crust” flavor.
The vegan mini chocolate chips…I honestly picked these up by accident but I’m glad I did. I thought I had grabbed the regular size but the smaller chocolate pieces were just enough to give the cookie those hints of chocolatey goodness without overpowering the cookie taste. I’m one of those people who prefers the cake to the frosting – you may not get it, neither does my husband (he’s a frosting kind of guy), but don’t judge me!
If you don’t have a sifter (I don’t either) use a wire whisk – Google has the how to on this. Be sure to put your flower and baking soda in together before sifting/whisking.
Fun Fact – Chocolate is Vegan!
Chocolate comes from cacao beans – which grow on trees (hello…plant-based). It is only during processing that other ingredients are added – like animal milk – that contribute to the dairy found in lots of commercially produced candy. Most ingredients that have “milk chocolate” listed are dairy but there are lots of non-dairy options out there as well. Just check the label before you buy.
Let’s get started!
The recipe below is yours for the making and if I’ve said too many words (and not enough clarity) just leave me a comment or shoot me an email with any questions you have.