Vegan Choco Cookies (Printable Version)
Chewy, rich chocolate chip cookies made with plant milk and buttery coconut oil. A cozy vegan twist on a favorite sweet treat.
# Ingredients:
→ Wet Ingredients
01 -
1/4 cup almond milk (or any milk that's plant-based)
02 -
2 teaspoons vanilla extract
03 -
1 cup brown sugar
04 -
1/2 cup white sugar
05 -
1 cup coconut oil (solid form, not liquid)
→ Dry Ingredients
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon salt
08 -
1 teaspoon baking soda
09 -
2 1/2 cups all-purpose flour (you can swap with gluten-free baking mix)
→ Mix-ins
10 -
1 1/2 cups vegan-friendly chocolate chips
# Steps:
01 -
Get your ingredients ready at room temp. Make sure the coconut oil is solid and soft. Heat the oven to 350°F (175°C) and set up your baking sheets with parchment.
02 -
Blend sugars and coconut oil until creamy. Stir in the almond milk and vanilla until it's all mixed up.
03 -
In a separate bowl, sift the dry stuff together. Slowly combine it with the wet mixture, stopping when just blended. Toss in the chocolate chips and fold gently.
04 -
Scoop 1 1/2 tablespoon portions and space them 2 inches apart on the parchment. Cook for 10-12 minutes, pulling them out when edges turn golden, but the middles still look a little doughy.
05 -
Let them rest on the baking sheets for 5 minutes before moving them.
# Notes:
01 -
Don’t let them overcook—they firm up as they sit.
02 -
Chilling the dough for 30 minutes might make them thicker.
03 -
Feel free to add extras like nuts, shredded coconut, or sea salt.