Oh, how I love a good chocolate chip cookie! There’s something truly magical about the warm, gooey chocolate melting in your mouth combined with that sweet, buttery goodness. Even better? These Vegan Chocolate Chip Cookies check all the boxes – they’re dairy-free, egg-free, and just as delicious as the non-vegan kind, if not more!
I remember the first time I baked a batch of these cookies. I was hosting a small gathering, and frankly, I was slightly nervous because some friends were vegan. But as soon as those cookies came out of the oven, the divine aroma filled the room, and they vanished in seconds! It was like magic – no one even noticed they were vegan! Now, I always keep this recipe close at hand for just about any occasion, because let’s be honest, there’s never a bad time for cookies!
What’s in Vegan Chocolate Chip Cookies?
All-Purpose Flour: The backbone of our cookies! I use unbleached all-purpose flour for a nice, chewy texture. You can also experiment with whole wheat flour for a healthier twist.
Baking Soda: This is our magic ingredient that gives the cookies that perfect rise. Just a touch and you’re on your way to cookie perfection.
Salt: A little salt helps balance the sweetness and heightens the flavors. Trust me, it’s a must!
Vegetable Oil: Instead of butter, I use vegetable oil (or melted coconut oil) for that classic cookie texture. Both bring moisture while being completely plant-based.
Brown Sugar: This sweetener not only adds sweetness but also gives our cookies that lovely chewiness thanks to the molasses in it. Light brown sugar works, but dark brown sugar packs in even more moisture and flavor!
Granulated Sugar: A duo with brown sugar, this adds a bit more sweetness and crispiness to the cookies.
Vanilla Extract: This is where the real flavor shines! Use good quality vanilla for the best taste – it makes a world of difference.
Plant-Based Milk: I prefer almond milk or oat milk to keep them creamy without any dairy.
Dairy-Free Chocolate Chips: Of course, it wouldn’t be a chocolate chip cookie without these beauties! I love using semi-sweet chocolate chips, but dark or even white dairy-free chocolate can add a unique twist!
Is Vegan Chocolate Chip Cookies Good for You?
Now, let’s keep it real: while these cookies are vegan, they’re still cookies! They can be a delicious treat that’s perfect for satisfying a sweet tooth.
All-Purpose Flour: It’s a source of carbs, which means fuel for energy, but it’s also best enjoyed in moderation as it lacks fiber.
Brown Sugar: It adds sweetness and has a bit of moisture, but like all sugars, it’s best used in moderation, especially when making desserts.
Plant-Based Milk: This is a healthier alternative to regular milk, packed with vitamins and dairy-free goodness, just check for added sugars!
Overall, enjoying a cookie (or three, let’s be honest) shouldn’t be a source of guilt! Everything in moderation, right?
Ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ¼ teaspoon salt
– ½ cup vegetable oil (or melted coconut oil)
– ½ cup brown sugar (packed)
– ¼ cup granulated sugar
– 2 teaspoons vanilla extract
– ¼ cup plant-based milk (almond or oat)
– 1 cup dairy-free chocolate chips
Yield: Makes about 12-15 cookies.
How to Make Vegan Chocolate Chip Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy clean-up.
2. In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the baking soda.
3. In another bowl, combine the vegetable oil, brown sugar, and granulated sugar using a spatula or whisk until it’s well combined and creamy.
4. Add in the vanilla extract and plant-based milk; mix until everything is combined.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to over-mix.
6. Gently fold in the dairy-free chocolate chips until evenly spread in the dough.
7. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart since they will spread.
8. Bake for 10-12 minutes or until the edges turn golden brown but the centers still look slightly soft.
9. Allow them to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
Tips, Variations, and Serving Suggestions:
Indulging in Vegan Chocolate Chip Cookies is great on its own, but here are some extras you can try!
– **Nutty Surprise:** Feel like adding a twist? Try folding in some chopped walnuts or pecans for a delightful crunch!
– **Extra Chocolatey:** Use a mix of chocolate chips like dark, milk (vegan, of course), or even a bit of chopped chocolate bar for texture.
– **Storing:** Store these cookies in an airtight container at room temperature for up to a week – but let’s be real, they won’t last that long!
– **Serving Suggestion:** Pair these heavenly cookies with a tall glass of almond milk, or crumble them over non-dairy ice cream for a delightful sundae!
I hope you give these Vegan Chocolate Chip Cookies a try! They’re deliciously soft, incredibly easy to make, and perfect to share with friends (or keep all to yourself – no judgment here!). I’d love to hear how they turn out for you, so feel free to share your experience or any tweaks you tried. Happy baking!