I just made the best Vegan Chocolate Chip Cookies…ever! These super sweet delights are crunchy on the outside and soft & chewy on the inside.
I didn’t use any vegan butter – just simple, easy-to-find ingredients (9 ingredients to be exact).
The preparation is super simple.
I first prepared wet ingredients by mixing them in a bowl (sugar + coconut oil + soy milk + vanilla extract).
I used an electric beater to do so. A whisker will work just as well.
After pouring this wet ingredients over dry ingredients and mixing them well, the dough slowly turns super soft, gooey, and sticky.
At this point, I added in some vegan dark chocolate chips and mixed some more.
I then covered the bowl and let it chill for 30 minutes in the fridge. This helps set the coconut oil – making it easier to give the shape of a dough ball.
The size of dough ball depends on how big you want the cookies to be. I scooped out around 3 tablespoons.
Time to bake these babies. I preheated my oven and baked them for 17 minutes at 180 C (355 F).
They baked beautifully!
And that’s it. Delicious vegan chocolate chip cookies that are crispy on the outside and chewy on the inside are ready. Serve warm with your fav plant-based milk.
Let’s do this!
Vegan Chocolate Chip Cookies
Quick, easy, and delicious vegan chocolate chip cookies by Veganbell.
Ingredients
Wet Ingredients
- 1/4 cup powdered sugar
- 1 cup brown sugar
- 6 drops vanilla extract
- 1/4 cup soy milk
- 1/2 cup coconut oil
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
In a medium mixing bowl, combine all the wet ingredients. Set aside.
In a large mixing bowl, combine all the dry ingredients (except chocolate chips).
Pour the mixture of wet ingredients over the dry ingredients. Using a silicon spatula, mix well until the dough turns soft, gooey and sticky.
Add chocolate chips and fold-mix the dough. Make sure the chocolate chips are well 'incorporated' with the dough.
Cover the bowl and let the dough cool for about 30 minutes.
*After 30 minutes* Scoop out around 3 tablespoons of the dough and roll them (roughly) into a ball. Place it onto a parchment-lined baking sheet. Repeat the same for the remaining dough.
Bake them in a preheated oven for 17 minutes at 180 C (355 F). Vegan Chocolate Chip Cookies are ready.
Recipe Video
If you enjoyed this Vegan Chocolate Chip Cookies, do check out the Vegan Chocolate Clusters I posted earlier.
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If you’re a newbie vegan, or have just started a plant-based diet, you might find my another project VeganPage useful.
Thanks for visiting Veganbell. 🙂
Neelu & Nabin
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