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Vegan Chocolate Chip Cookies

Indulge in these soft, warm Vegan Chocolate Chip Cookies — deliciously sweet, guilt-free, and perfect for any dessert lover!
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Can be substituted with whole wheat flour.
  • 1 cup all-purpose flour Use gluten-free version for gluten-free cookies.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup coconut oil, melted Can be toasted for deeper flavor.
  • 1/2 cup brown sugar Adjust sweetness as preferred.
  • 1/4 cup granulated sugar
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup vegan chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the almond flour, all-purpose flour, baking soda, and salt.
  3. In another bowl, combine the melted coconut oil, brown sugar, granulated sugar, non-dairy milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  5. Fold in the vegan chocolate chips.
  6. Scoop dough onto a baking sheet lined with parchment paper, spacing them apart.
Baking
  1. Bake for 10-12 minutes, until edges are golden but the centers are still soft.
  2. Let them cool for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies pair perfectly with a glass of non-dairy milk or a scoop of vegan ice cream. Store in an airtight container for 5-7 days or freeze for up to 3 months. Layer with parchment paper if freezing.