Vegan Chocolate Chip Cookies
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Craving vegan chocolate chip cookies? These are the best plant-based sweet treats that are quick and easy to make. This vegan recipe makes 24 delicious cookies.
You can easily use any flour for these cookies. I used half millet and half spelt because those were the healthiest options I had. Make sure to scoop out 1 Tbsp of cookie dough for each cookie and place them a few inches apart.
These cookies are low-glycemic as I used coconut sugar. There is an underlying coconut flavor to these cookies. If you want to omit that taste, then I suggest using brown sugar and another type of plant milk.
Buy some of the ingredients for Vegan Chocolate Chip Cookies:
- coconut oil
- coconut sugar
- vanilla extract
- coconut milk
- applesauce
- flour (I used half millet & half spelt flour)
- baking soda
- salt
- chocolate chips (I used Lily’s sweet stevia chocolate chips)
You can get a lot of these ingredients on The Plant Based Palette Shop.
Method to make these cookies, you can also find it down below on the recipe card for an easier read
- Preheat ove to 375° F
- In a large bowl whisk together coconut oil, coconut sugar and vanilla until well combined. Mix in coconut milk and applesauce. Once mixed together, set aside.
- In a separate bowl, whisk together flour, baking soda and salt until well combined.
- Add the dry mixed ingredients into the wet mixture. Use a wooden spoon or rubber spatula to stir ingredients until well combined. Once the batter is thick and well combined, fold in chocolate chips.
- Take a baking sheet and line it with parchment paper. Scoop 1 Tablespoon sized mounds of cookie dough. Place a few inches apart from each other.
- Bake for 10 minutes. Take out and cool it off of the baking sheet for 15 minutes before serving.
What makes these vegan chocolate chip cookies great…
- Plant-based
- Low Glycemic
- Refined sugar-free
- Dairy-free
- Thin & Crispy
Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut oil
- 1 1/4 cups coconut sugar
- 2 tsp vanilla extract
- 1/4 cup coconut milk
- 1/4 cup applesauce
- 2 1/4 cups flour (I used half millet & half spelt flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips (I used Lily's sweet stevia chocolate chips)
Instructions
- Preheat ove to 375° F
- In a large bowl whisk together coconut oil, coconut sugar and vanilla until well combined. Mix in coconut milk and applesauce. Once mixed together, set aside.
- In a separate bowl, whisk together flour, baking soda and salt until well combined.
- Add the dry mixed ingredients into the wet mixture. Use a wooden spoon or rubber spatula to stir ingredients until well combined. Once the batter is thick and well combined, fold in chocolate chips.
- Take a baking sheet and line it with parchment paper. Scoop 1 Tablespoon sized mounds of cookie dough. Place a few inches apart from each other.
- Bake for 10 minutes. Take out and cool it off of the baking sheet for 15 minutes before serving.