I’ve adapted this recipe from a friend. I had never baked vegan cookies before going vegan myself. I didn’t want to just wing it. I made it many times before I wanted to give it a twist of my own. So here’s my version! I don’t use rice milk so I swapped that out with my favorite milk. I tried different butters and add ins until I found what worked best for me! These cookies are chewy and have little bursts of chocolate throughout!
Here’s how to make vegan chocolate chip cookies. First, gather your ingredients. I used rice milk but I prefer canned coconut milk.
*Look in notes for substitutions.
Cream the fats and the sugar. Add in the vanilla and milk of choice. I prefer an unsweetened milk. Like coconut milk, almond, or oat. When using coconut you can use canned or carton. I prefer canned. Save the extra by freezing in cubes to use in smoothies later.
After creaming the mixture will look curdled but that’s normal.
In a separate bowl add flax, baking soda, baking powder, salt, whole wheat flour and all purpose flour. The best way to measure the flour is using a spoon to scoop the flour into the measuring cup. Then scrape off the extra. Comes out perfectly every time!
If you double this recipe use a glass bowl to see if you’ve mixed all the flour in. You can cream a double batch in a standard kitchen aid bowl but the rest of the ingredients won’t fit.
My favorite flax is from CanMar. I buy it from Costco. It’s already ground and so easy to use! It’s organic too.
Stir by hand until mostly combined. Add the chocolate and oats until fully combined. You can use whatever chocolate is your favorite. I like Enjoy Life dark chocolate chunks and Kirkland chocolate chips. (Make sure you get the dairy free one though.)
Then scoop the dough onto a baking sheet. No need to grease or line it. You may line it if you wish though. I like to use a cookie scoop so they are all the same size! I use one that scoops 1.5 tablespoons at a time. They don’t spread much so they can be placed close together.
Once they come out of the oven let them cool for a few minutes then transfer them to a plate, a storage container, or eat them right away! Heads up though, once you start eating them you can’t always stop. They store on the counter for a week, if they last that long! I believe they would freeze well, they never last that long for me though!
I hope you enjoy these cookies! They are better than chocolate chip cookies that you remember! So quick and easy to prepare! I enjoy eating them with hot chocolate, oat milk, or by themselves!
Best Vegan Chocolate Chip Cookies
Makes about 40 cookies
I like to make enough to share with friends and family! Half the recipe if you need.
Ingredients
- 1/2 cup Coconut Oil
- 1/2 cup Vegan Butter
- 1 cup Sugar
- 4 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Ground Flax Seed
- 1/2 cup Unsweetened Plant Based Milk
- 1 1/2 cups Whole Wheat Flour
- 1 1/2 cups All Purpose Flour
- 1 1/2 cups Vegan Chocolate
- Optional 1/2 cup Oats or Oat flour (increase liquid to 3/4 cups Plant Based Milk)
- Preheat oven to 350
- Cream together the fats and sugar. Then add in the milk. Mix well, it will curdle.
- In a separate bowl measure out the dry ingredients.
- Pour the wet ingredients into the dry.
- Mix till mostly combined. Add in the chocolate. And oats if you want. Stir well.
- Scoop dough onto a cookie tray.
- Bake for 11-12 minutes or until the edges are golden.
- Cool for a few minutes then transfer to a plate or storage container.
*Substitutes
You can use any granulated sugar in place of the white sugar
I’ve used Bobs Red Mill ground flax seed and it turns out good too
I have not tried to make these gluten free. If you try it please comment down below how they turned out.
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