I’m always on the hunt for the tastiest and healthiest version of the chocolate chip cookie. I have such a sweet tooth and am always in the mood for dessert, but I try to have it in a way that doesn’t make me feel so heavy afterwards.
I’m not technically dairy-free or gluten-free but I LOVE vegan and vegetarian baking. This recipe is not technically vegan because it contains eggs, but can easily be made vegan with an egg substitute.
This recipe was inspired by Baker by Nature (thank you so much for the inspo) but I made a few tweaks of my own!
The cookies still have a gooey, warm, and decadent taste to them just like a traditional chocolate chip cookie. They even got the approval from a group of Lucas’ friends and my friends who are used to non-vegan desserts.
I love making these for Lucas and I in a batch during the weekend and then saving a couple for lunches as a sweet snack during the week. They hold up really well in the fridge, or you can store the extra dough in the freezer to last even longer.
A few things before you get baking!
Make sure you get unrefined coconut oil and it’s not liquid. Mine was a bit too solid at first and really took some time to mix in, so find a happy medium where it’s solid but not too hard. I use Trader Joe’s Organic Coconut Oil.
I personally don’t like the taste of coconut too much so I just stuck to using only the coconut oil. But, if you’re a coconut lover you can use coconut milk and coconut flakes for a sweeter taste and more texture.
Edible Cookie Dough! You heard right, IF you make this recipe vegan without the egg, it’s totally safe to eat as cookie dough. Although, I recommend to still not eat TOO much.
Make sure your cookie dough is the right consistency. If it’s too sticky, try adding a little more flour, and if it’s too dry, add a little more non-dairy milk.
If you don’t have vegan chocolate you can always use semi-sweet chocolate chips or dark chocolate chips (some of my favs). I personally like the mini-chocolate chips best, or the large chunks.
I definitely recommend letting these cookies cool for at least 10 minutes before you take them off the cookie sheet. They need a little time to solidify and not crumble when you try to pick them up (speaking from personal experience clearly).
Let’s Get Baking!
prep: 10 min | cook: 10 min | rest: 10 min
total: 30 min
yield: 16 cookies
1/2 cup coconut oil
1 and 1/4 cups light brown sugar
2 tsp vanilla extract
1/4 cup almond or oat milk
1 to 2 egg(s) (or 1/4 applesauce)
2 and 1/4 cup Gluten Free Flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chip (vegan, semi-sweet, or dark)
Preheat oven to 375 degrees
Line baking sheet with parchment paper or use a pizza stone
Whisk together the wet ingredients in a mixing bowl
In another mixing bowl mix together the dry ingredients
Slowly add in the dry mixture into the wet mixture.
Fold in the chocolate chips
Depending on the size you want, create 1-3 tbsp size dough balls, leaving a couple inches between
Bake for about 10-11 minutes
Let cool for 10 minutes on a cooling rack
If you’re a foodie and want more recipes, follow my food Instagram blog @foodsformydudes that I run with my boyfriend.
This post was originally appeared on the Simply Sydney blog and has been reposted here with permission.