Who knew that vegan chocolate chip cookies could be this addictive! Made with coconut oil and packed with semi sweet chocolate chips, they taste like the real thing. If you like your cookies on the crispy side, this is the recipe you’ve been looking for!
The first time I made these vegan chocolate chip cookies, I was convinced the recipe was going to fail. The dough looked really dry and the amount of chocolate chips I used seemed over the top.
Nevertheless, I went ahead and put them in the oven to bake and hoped for the best. At 12 minutes the dough hadn’t changed much, which was worrying considering most cookie recipes suggest a baking time of no more than 8-12 minutes.
It turns out that giving the cookies an extra five minutes did the trick; the cookies were perfectly baked and smelled incredible!
The worried look on my face slowly dissipated as I took the first bite: the cookie was crispy, almost crumbly, filled with melted chocolate chips and a hint of coconut flavor. The kind of cookie I like! I knew at that point that these vegan chocolate chip cookies were going to appear on my blog. Phew!
As many of you know already, I don’t bake very often. It’s not my thing and I don’t claim to be good at it. But I do decide to bake, I always make sure it’s something easy and simple. I don’t understand proofing, laminating, and other baking terms very well, therefore I stick to whisking, mixing and folding.
These vegan chocolate chip cookies are exactly that and take around 25 minutes to make. They taste so close to regular chocolate chip cookies that I dare you to give them to your kids and see if they can tell the difference!
The sugar content in these vegan chocolate chip cookies is high but there are two redeeming ingredients; coconut oil and dark chocolate chips. Half a cup of coconut oil is used in this recipe which is a healthier alternative to butter.
Coconut oil is good for the skin and hair, is easier to digest, boosts the immune system, improves memory and brain functions and can help with weight loss.
The second ingredient, dark chocolate chips also contain a wealth of health benefits. Dark chocolate is high in antioxidants, is healthy for the heart, can reduce stress and protect against the sun’s harmful UV rays.
Since I have no plans to give up sweet treats in the near future, the next best thing is to make them healthier. Ready, get set, bake!
Other healthier snack options:
- Sweet potato croquettes
- No bake oatmeal cookies
- Healthy rice crispy treats
- Baked apple with walnuts and cider
- Sweet potato and black sesame pound cake
Did you like this recipe? Are there changes you made that you would like to share?
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Vegan Chocolate Chip Cookies
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Heavenly vegan chocolate chip cookies so good, you’ll find it hard to stop eating after just one!
Ingredients
- 1 1/2 tablespoon ground flaxseed
- 1/4 non-dairy alternative such as oat milk or soy milk
- 1/2 cup organic coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 cup vegan semi sweet chocolate chips
Instructions
- Warm up the oven: Preheat oven to 350ºF and line a cooking tray with parchment paper.
- Let the flaxseed clump: Add ground flaxseed in a bowl along with non dairy milk. Mix well and set aside.
- Use a mixer: In a large mixing bowl, add coconut oil, brown sugar and granulated sugar. Mix using a hand or stand mixer for about 3 minutes, until the mixture looks fluffy and airy.
- Add dry ingredients and others: Add ground flaxseed, salt, baking soda, baking powder and vanilla extract and mix for 1 minute. Slowly add the flour and continue mixing until combined (don’t over mix).
- Add the chocolate chips: Stir in the chocolate chips and using a spatula, gently fold the chips into the batter.
- Portion out the cookie dough: Drop about 1-2 tablespoons of batter onto the parchment paper for each cookie you are baking, leaving about 2 inches of space between the cookies.
- Bake the cookies: Bake in the middle rack for 15-18 minutes, until they turn a light golden color.
- Serve: Take out of the oven and let cool to room temperature. Serve.
Notes
NOTE: I used a quarter cup to press the dough in before dropping it onto the tray, which is why each cookie looks uniform.
Nutrition
- Serving Size: 1 cookie
- Calories: 246
- Sugar: 16.6 g
- Sodium: 169.3 mg
- Fat: 14 g
- Saturated Fat: 9.7 g
- Carbohydrates: 27.7 g
- Fiber: 1.8 g
- Protein: 2.3 g
- Cholesterol: 1 mg
Hello,
I think you forgot to write what to do with the flax seeds. I realized that they were not mentioned again halfway through the recipe so I added the flax egg right before adding the flour.
I just took my batch out of the oven. The cookies are very good but do not look like yours: the dough was rather moist and not at all thick and crumbly even though I added an additional 1/2 cup of flour to try and make it look like yours. The end result are soft and chewy cookies that were ready at 13/14 minutes, lest they start burning in the oven.
Don’t quite know what went wrong, except for maybe the impro regarding the flax egg. I was so looking forward to the crispy/crumbly texture you spoke about because they’re my favorite kind of cookies as well.
Hi Estelle, I’m so sorry the cookies didn’t come out the way mine did and for forgetting to include the flaxseed in the steps (it’s now added). The only think I can think about are the different ovens we most likely have, maybe they yield different temperatures… I’m going to make them again over the weekend, I’ll let you know if I notice anything different!
Thanks!
I’ll give them another try with the new instructions. I really loved the taste itself, it was just the texture that was off. Crossing fingers!
lovely cookies
I can’t wait to try this recipe! It reminds me of my grandmother’s cowboy cookies.