Thick Chewy Vegan Chocolate Chip Cookies
These Thick Chewy Vegan Chocolate Chip Cookies are rich, comforting, and incredibly easy to make, delivering childhood joy in every bite.
Ingredients
Wet Ingredients
- 1 cup coconut oil, solid Allows for a chewy texture.
- 1 cup brown sugar Provides sweetness and moisture.
- 1/4 cup almond milk Can substitute with any plant-based milk.
- 1 teaspoon vanilla extract Enhances the flavor.
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda Leavening agent for the cookies.
- 1/2 teaspoon salt Enhances the flavor.
Fillings
- 1 cup vegan chocolate chips Adds sweetness and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the solid coconut oil and brown sugar until smooth.
- Add almond milk and vanilla extract to the bowl. Mix well until everything combines into a creamy mixture.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Gently fold in the vegan chocolate chips.
Baking
- Drop heaping tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
For storage, keep cookies in an airtight container at room temperature for up to one week. To reheat, place them in the oven at 350°F for about 5 minutes.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 6gSodium: 100mgFiber: 1gSugar: 10g
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