Easy Vegan Chocolate Chip Cookies Recipe

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If you’ve been searching for a delightful treat that feels indulgent but is completely plant-based, this Easy Vegan Chocolate Chip Cookies Recipe is exactly what your kitchen needs. These cookies come together quickly, boasting a perfect balance of chewy and crispy textures with rich pockets of gooey vegan chocolate chips in every bite. Whether you’re new to vegan baking or a seasoned pro, this recipe guarantees a batch of crowd-pleasing cookies that everyone will adore, no one will believe they’re dairy-free and egg-free.

Ingredients You’ll Need

Gathering the right ingredients is the first secret to nailing these cookies. Each item is simple yet essential, working together to create the perfect texture, flavor, and appearance — from the creamy coconut oil that gives richness to the chewy crumb, to the brown sugar that lends a deep caramel note and helps with moisture retention.

• 1 cup coconut oil (solid, not melted): Acts as a dairy-free fat that adds moisture and a subtle tropical flavor.
• 1 cup brown sugar: Brings natural sweetness and a chewy texture thanks to its molasses content.
• 1/2 cup white sugar: Balances the sweetness and helps achieve a slight crispness around the edges.
• 2 teaspoons vanilla extract: Enhances all other flavors and provides a warm, fragrant note.
• 1/4 cup almond milk (or any plant-based milk): Keeps the dough tender and smooth without dairy.
• 2 1/2 cups all-purpose flour (or a gluten-free baking mix): The structural base that makes the cookies sturdy yet chewy.
• 1 teaspoon baking soda: Helps create lightness and lift for a soft bite.
• 1 teaspoon baking powder: Adds extra rise and fluffiness.
• 1/2 teaspoon salt: Balances sweetness and highlights chocolate flavor.
• 1 1/2 cups vegan chocolate chips: The star that turns every cookie into a melty, chocolatey dream.

How to Make Easy Vegan Chocolate Chip Cookies Recipe

Step 1: Prepare Your Ingredients

Start by making sure all your ingredients are at room temperature. The coconut oil should be soft but still solid—it creaming perfectly with the sugars will determine how light and tender your cookies turn out.

Step 2: Preheat the Oven

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This makes cleanup a breeze and prevents sticking so every cookie bakes evenly and releases easily.

Step 3: Cream the Coconut Oil and Sugars

In a large bowl, use a hand mixer or stand mixer to beat together the coconut oil with brown and white sugars on medium speed for 2 to 3 minutes. This step aerates the mixture, creating a luscious, creamy base full of flavor and moisture.

Step 4: Add Vanilla and Almond Milk

Blend in the vanilla extract and almond milk until everything is smooth and incorporated. This extra moisture helps bring the dough together, keeping your cookies beautifully tender without any eggs.

Step 5: Sift the Dry Ingredients

In a separate bowl, sift the flour, baking soda, baking powder, and salt. Sifting removes lumps and ensures the raising agents are evenly mixed, giving your cookies consistent texture and rise.

Step 6: Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet, stirring gently until just combined. Be careful to avoid overmixing, which can make the cookies dense instead of perfectly chewy and soft.

Step 7: Fold in the Chocolate Chips

Using a spatula, gently fold in the vegan chocolate chips. This step distributes the chocolate evenly without breaking the chips or overworking the dough.

Step 8: Chill the Dough (Optional)

If you want thicker cookies, pop the dough in the fridge for about 30 minutes. Chilling helps the fats solidify again so the cookies spread less during baking.

Step 9: Scoop the Dough

Use a cookie scoop or a tablespoon to portion out dough balls onto your lined baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 10: Bake

Bake for 10 to 12 minutes until the edges are golden brown but the centers still look slightly underbaked. This ensures the best chewiness and a tender crumb.

Step 11: Cool the Cookies

Let the cookies sit on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This final step lets them set perfectly without becoming soggy.

How to Serve Easy Vegan Chocolate Chip Cookies Recipe

Garnishes

Sprinkle a small pinch of flaked sea salt on top of each cookie right after baking to enhance the chocolate notes and add a delightful contrast to the sweetness.

Side Dishes

Serve these cookies alongside a tall glass of your favorite plant milk or a scoop of dairy-free vanilla ice cream for a classic, comforting combo that everyone will love.

Creative Ways to Present

For a party or gift, stack the cookies with parchment paper between each layer inside a cute tin or mason jar. You can also dip half of each cooled cookie in melted vegan dark chocolate and chill them for an extra-special touch.

Make Ahead and Storage

Storing Leftovers

Place cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay wonderfully soft and chewy, perfect for snacking throughout the week.

Freezing

You can freeze scooped dough balls or baked cookies. Wrap dough balls in plastic wrap and freeze them on a tray; once solid, transfer to a zip bag for up to 3 months. Baked cookies freeze well in airtight containers and can be thawed at room temperature.

Reheating

Warm frozen or stored cookies in the oven at 300°F (150°C) for 5 minutes to refresh their soft, melty texture. Avoid microwaving, which can sometimes make them tough or rubbery.

FAQs

Can I use a different plant-based milk in this Easy Vegan Chocolate Chip Cookies Recipe?

Absolutely! Almond milk works great, but oat, soy, or coconut milk are wonderful alternatives that will keep the cookies moist and tender.

Is it necessary to chill the dough before baking?

Chilling isn’t required but recommended if you want thicker cookies. It helps control spreading and deepens the flavors.

Can I substitute coconut oil with another fat?

Yes, vegan butter or margarine can be used, but coconut oil lends a unique moisture and slight flavor that’s perfect for these cookies.

How do I make this recipe gluten-free?

Simply swap the all-purpose flour with a gluten-free baking mix that measures cup-for-cup similarly. The texture should remain just as satisfying.

Why do my cookies sometimes turn out flat?

Usually, flat cookies happen if the dough is too warm or overmixed. Make sure the coconut oil is solid but soft and mix just until combined to maintain the ideal texture in this Easy Vegan Chocolate Chip Cookies Recipe.

Final Thoughts

There is truly nothing like the warm, comforting aroma of freshly baked cookies filling your home. This Easy Vegan Chocolate Chip Cookies Recipe proves that vegan treats can be just as rich, chewy, and indulgent as traditional ones. Whether you’re baking for yourself, family, or friends, I promise these cookies will become a beloved staple. Give them a try and watch everyone’s faces light up after the very first bite!

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