Looking for a sweet treat that’s both delicious and vegan? These vegan chocolate chip cookies are the answer! With a rich, chocolatey flavor and a chewy texture, they’ll satisfy your cravings while being kind to your body and the planet. Perfect for sharing or enjoying solo, these cookies are a delightful addition to any dessert table.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is approximately 15 minutes, and cooking time is around 10-12 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains:
– Calories: 120
– Protein: 1g
– Carbohydrates: 15g
– Fat: 6g
– Fiber: 1g
This nutritional information is based on one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, combine melted coconut oil and brown sugar.
- Add almond milk and vanilla extract to the sugar mixture, stirring until smooth.
- Gradually incorporate the dry ingredients into the wet mixture.
- Fold in the dairy-free chocolate chips.
- Using a spoon, scoop the dough onto a baking sheet lined with parchment paper.
- Press down slightly on each cookie to flatten.
- Bake for 10-12 minutes until edges are golden.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute the coconut oil with any neutral oil, like vegetable or canola oil. For a gluten-free option, use almond flour or gluten-free all-purpose flour. Maple syrup can replace brown sugar for a different sweetness profile.
Serving and Pairings
These cookies pair beautifully with a glass of almond milk or a scoop of vegan ice cream. They’re also perfect for packing in lunchboxes or sharing at gatherings.
Storage and Reheating
Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. To enjoy them again, simply thaw at room temperature or warm them in the microwave for a few seconds.
Cooking Mistakes
- Don’t overmix the dough; it can make cookies tough.
- Ensure the baking soda is fresh for proper rise.
- Don’t skip the cooling time on the baking sheet.
- Use a kitchen scale for precise ingredient measurements.
- Don’t forget to flatten the cookies before baking.
Helpful Tips
- Chill the dough for 30 minutes for thicker cookies.
- Experiment with adding nuts for extra crunch.
- Use high-quality chocolate chips for richer flavor.
- Keep an eye on your cookies while baking to avoid overbaking.
FAQs
Can I use different sweeteners?
Yes, you can substitute brown sugar with coconut sugar or maple syrup, but adjust the liquid content if needed.
How can I make these cookies gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend.
What can I use instead of coconut oil?
You can use vegetable oil, canola oil, or even applesauce for a lower-fat option.
Can I add nuts or dried fruits?
Absolutely! Chopped walnuts, pecans, or even dried cranberries are great additions.
How do I store leftover cookies?
Store them in an airtight container at room temperature or freeze them for longer shelf life.
Conclusion
These vegan chocolate chip cookies are a delightful treat that proves you can enjoy sweets while being mindful of your dietary choices. Easy to make and packed with flavor, they’re perfect for any occasion. Give them a try and indulge without guilt!
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, combine melted coconut oil and brown sugar.
- Add almond milk and vanilla extract to the sugar mixture, stirring until smooth.
- Gradually incorporate the dry ingredients into the wet mixture.
- Fold in the dairy-free chocolate chips.
- Using a spoon, scoop the dough onto a baking sheet lined with parchment paper.
- Press down slightly on each cookie to flatten.
- Bake for 10-12 minutes until edges are golden.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
