March 20, 2021

Vegan cookie recipe

If you're looking for the best vegan chocolate chip cookie recipe, your search is over!

Like most people, I love cookies! This is one of my favorite recipes to cook, eat and give away! There's nothing better than seeing someone's eyes when you give them a batch of homemade chocolate chip cookies. Hot, sweet, and so melting... how not to love them?

Several of my friends have a vegan lifestyle, so I felt inspired to create a delicious recipe for moist and fudgy vegan chocolate chip cookies! I wanted this recipe to taste like my classic chocolate chip cookies, but be made with cruelty-free ingredients that everyone can enjoy.

And guess what? After exactly 7 recipe failures, I succeeded ! !! And it was worth the work, guys. Because they are the most wonderful vegan chocolate chip cookies. Really ! The best part about this recipe is that these cookies taste so much like traditional chocolate chip cookies that no one knows they're vegan. In fact, several of my friends have told me that these are the best cookies I have ever made. And I bake a ton of cookies.

Vegan chocolate chip cookie recipe

Instead of vegan butter, this recipe is made with coconut oil . This gives the cookies a delicious taste and texture. Not a fan of coconut flavor? No problem ! Just be sure to choose refined coconut oil, which has a neutral scent and flavor. But if you like the taste of coconut, choose unrefined coconut oil, which has a fairly strong, but not overpowering, coconut smell and taste.

And if you really like coconut, try adding half a cup of toasted coconut flakes to the cookie dough. It's a coconut lover's dream! !!

coconut

I haven't tested this recipe with vegan butter or any other alternatives, so I can't advise on substitutions.

Since coconut oil turns to liquid when hot, you need to make sure your coconut oil has solidified before incorporating it into this recipe. It doesn't have to be rock hard, but it should be sturdy and easily spoonable. If your coconut oil is too runny, just put it in the fridge for a little while. The consistency of the coconut oil is very important because we don't chill the dough before baking the cookies. The consistency of the coconut oil is very important because we don't chill the dough before baking. If the consistency is poor, the cookies will spread too much , or not enough.

Vegan Chocolate Chip Cookie Dough

I could seriously eat a big bowl of this cookie dough because it tastes so good ! And it contains no gross raw egg. But I resist (most of the time) because baked cookies taste even better. And because eating raw flour isn't the smartest thing to do. But I digress. Visually, raw cookie dough should look like this

dough

How to Fix Sticky Dough

If the cookie dough seems too sticky, add a little more flour. And if your cookie dough seems too stiff, add a little more non-dairy milk. It should be soft but not mushy, and firm but not hard. Basically, it should look like regular cookie dough. Unfortunately, I don't suggest freezing this cookie dough. I've done this a few times in the past with mixed results. But vegan cookies will "keep," stored in an airtight container, for a few days. And you can definitely freeze the baked cookies!

Lunch Boxes are perfect for storing, preserving and transporting your cookies. On our MaLunchBox website we offer a wide range of them in various styles, you will necessarily find what you are looking for!

If the image link does not work, click here to access the site.

In addition to the flour mixture, you will also need applesauce and non-dairy milk. I've had better results with whole coconut milk (the one that comes in a can), but almond milk and even soy milk are fine. I haven't tested this recipe with homemade applesauce, but as long as it's unsweetened I think it should work. I also think an equal amount of mashed very ripe bananas could substitute for the applesauce. But it would definitely add a banana flavor. So experiment at your own risk.

How to make vegan chocolate chip cookies?

Unlike most cookie recipes that call for you to preheat the oven to 180, these cookies require a slightly higher oven temperature of 190/200. This higher temperature results in cookies that are crispy on the outside but soft on the inside.
I like to make these cookies big. You can of course make them smaller or larger, but you will have to adjust the cooking time. The smaller cookies cook quite quickly (I suggest you start checking them around 6 minutes) and the larger ones take longer to cook (I suggest you start checking them around 9 minutes).
Finally, be careful not to overbake these cookies ! They only need 9-12 minutes in the oven, and will firm up a bit as they cool. Overcooked cookies will be dry, not chewy as we would like.

I like to squeeze a few extra chocolate chips on top of hot vegan chocolate chip cookies right out of the oven. This step is optional . Personally, I can never have too much chocolate in, on or around my cookies. But I'm a choco-addict.. so that shouldn't be a surprise. cookies

The hardest part of this recipe? Wait for the cookies to cool!

I suggest letting these cookies cool for at least 15 minutes before moving them from the baking sheet. But they taste better when you wait at least 30 minutes before eating them , so I suggest placing them on a cooling rack to firm them up a bit. This brief cooling period allows the cookies to firm up a bit, but they will still be warm and gooey when you bite into them.

Recipe summary

Ingredients

1/2 cup coconut oil, solid but usable with a spoon
1 and 1/4 cup 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 do)
1/4 cup unsweetened applesauce
2.1/3 cups all-purpose flour (be careful not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon of salt
2 cups chocolate chips (use vegan chocolate chips if you're vegan), divided
Flake sea salt, optional

Instructions

Preheat the oven to 375 degrees (F). Line a large baking sheet with parchment paper; put it aside.
In a large bowl, whisk together the coconut oil, brown sugar and vanilla, beating until well combined. Add coconut milk and applesauce and whisk until well combined; put aside. In another bowl, combine flour, baking soda and salt; mix well.
Add the dry ingredients to the wet mixture and, using a wooden spoon or very sturdy spatula, stir until the ingredients are combined. The batter will be very thick! Stir in 1 3/4 cup chocolate chips.

Drop tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie to spread out.
Bake for 9 to 10 minutes, or until edges are golden brown and center is set. Spoon remaining chocolate chips on top of warm cookies and sprinkle with sea salt, if using.
Let the cookies cool on the baking sheet for 15 minutes before transferring them to a cooling rack.

Now you know how to make the best vegan cookies! to transport them and warm them anywhere, I recommend the heated Lunch Box, it is very portable and will allow you to enjoy your wonderful warm and melting cookies anywhere!