Perfect Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are gooey, chewy and delicious. The same, if not better than a classic chocolate chip cookie.
Ingredients
- 100 g (½ cup) coconut oil, refined or unrefined*
- 50 g (¼ cup) granulated sugar
- 100 g (½ cup )brown sugar, light or dark
- 60 mL (¼ cup) non-dairy milk (such as almond or soy), you can also use regular milk if not vegan
- 1 tsp vanilla extract
- 190 g (1 ¼ cups) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 150-200 g (5-7 oz) dark chocolate, 50% cacao solids, roughly chopped (you can also use chocolate chips)
- 75 g (¾ cup) chopped walnuts (optional)
- flaky sea salt for sprinkling optional, only if you like them a bit salty!
Instructions
- Melt the coconut oil in the microwave, for around 30 seconds, or over the stovetop until smooth. Let it cool to room temperature.
- Pour the coconut oil into a large bowl and whisk in the sugars.
- Next, add in the non-dairy milk, followed by the vanilla extract. The mixture will be thin at this point but should firm up when you add the rest of the ingredients.
- In a small bowl, whisk the flour with the baking soda and salt.
- Tip the dry ingredients into the oil-sugar mixture, stirring to combine. Use a wooden spoon to do this, it makes it easier.
- Finally, stir in the chocolate chunks. It's important to make sure the coconut oil has cooled. If the batter is too warm it will melt the chocolate.
- Cover the bowl with plastic wrap and chill the dough for a minimum of two hours or overnight, or up to 48 hours. This will help the dough firm up and come together, and will prevent the cookies from flattening too much during baking.
- When you're ready to bake, preheat the oven to 180 C or 350 F for about 20-30 min before baking, and line a tray with parchment paper.
- Take the cookie dough out of the fridge and let it sit for several minutes till you can scoop out mounds of the dough, it may take around 10 minutes depending on how long it's been in the fridge. Next, scope 1-½ tbsp sized mounds. I just form them into a ball with my fingers, making sure that some that chocolate is peaking out.
- Then place the balls on the baking sheet, around 1-2 inches apart. I do 12 per tray.
- Bake the cookies for 9-10 minutes. The edges will be golden but the middle will still be quite soft, but no longer glossy (more opaque). They will firm up as the cool. Closer to 9 minutes will give you a softer, gooier cookie. If you like a crunchier cookie, bake them for 11-12 minutes. Note that if your ball of dough is bigger than 1-1/2 tbsp, the cookies will take longer to bake.
- Sprinkle the tops with some flaky sea salt for a bolder finish.
- Let the cookies cool for around 10 minutes on the tray, then move to a wire rack to cool completely.
- I usually try them nice and warm, when they’re still gooey.
Notes
Storing: These keep for around a week if stored in an airtight container at room temperature. Freezing: Once you make the balls of dough, you can freeze them on the tray or a plate before baking, then transfer to a ziplock bag and store for several months. When you feel like eating cookies, just pop the frozen ball on the cookie tray, baking as instructed. Add an extra minute or so to the specified baking time.
*Use refined coconut oil if you don't like the coconut flavour. You can replace the coconut oil with olive oil, vegan butter or regular butter (if not vegan)