Chocolate chip cookies have always been a household favorite, filling kitchens with a warm, irresistible aroma.
My journey to perfecting a vegan version began when a family member decided to embrace a plant-based lifestyle.
Determined to recreate the nostalgic treat without compromising on flavor, I discovered the secret to making the ultimate vegan chocolate chip cookies.
Why This Recipe Matters
This isn’t just another cookie recipe. It’s a testament to how simple, accessible ingredients can create something extraordinary. Whether you’re vegan or just looking to reduce your consumption of animal products, these cookies are for everyone.
They’re chewy, soft in the center, and packed with melty chocolate chips—all without eggs or dairy.
A Teaser of What’s to Com
Imagine biting into a warm, freshly baked cookie with melty chocolate chunks and a hint of vanilla.
The best part? You can whip up these cookies in under 30 minutes, with no fancy equipment required.
Ready to get started? Let’s dive in!
Ingredients You’ll Need
- 1/2 cup (120 ml) coconut oil or vegan butter (melted)
- 3/4 cup (150 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) unsweetened almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (175 g) vegan chocolate chips
How to Make Pineapple Upside Down Cake
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted coconut oil (or vegan butter), brown sugar, granulated sugar, almond milk, and vanilla extract until smooth and creamy.
3. Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Fold in the Chocolate Chips
Gently fold in the vegan chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Scoop and Shape
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake to Perfection
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly undercooked, but they will set as the cookies cool.
7. Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Pro Tips for Perfect Cookies
Measure Accurately: Use a kitchen scale for precise measurements, especially for the flour.
Don’t Overmix: Overmixing can result in tough cookies, so stir the ingredients just until combined.
Chill the Dough (Optional): For thicker cookies, chill the dough for 30 minutes before baking.
Use Quality Chocolate: Opt for high-quality vegan chocolate chips or chunks for the best flavor.
Watch the Bake Time: Slightly underbake the cookies for a gooey texture.
Variations and Customizations
- Nutty Delight: Add chopped walnuts or pecans for extra crunch.
- Double Chocolate: Replace 1/4 cup of flour with cocoa powder for a chocolatey twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Holiday Spice: Add a pinch of cinnamon and nutmeg for a festive flavor.
- Fruit and Chocolate: Mix in dried cranberries or raisins along with the chocolate chips.
Storage Instructions
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
- Dough Freezing: Freeze portioned dough balls for quick, freshly baked cookies. Bake straight from frozen, adding 2-3 minutes to the bake time.
FAQs
Q: Can I use a different type of oil?
A: Yes, you can substitute coconut oil with vegetable oil or another neutral oil. Just make sure it’s melted.
Q: Are these cookies healthy?
A: While they’re indulgent, using plant-based ingredients and the option to reduce sugar makes them a bit lighter than traditional cookies.
Q: Can I use white sugar only?
A: You can, but the brown sugar adds moisture and a rich flavor, so using a mix is recommended.
Q: Can I make these nut-free?
A: Absolutely! Just ensure your vegan chocolate chips and plant-based milk are nut-free.
Q: Why are my cookies spreading too much?
A: This could happen if the dough is too warm. Try chilling it for 30 minutes before baking.
Happy baking!
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