Vegan Chocolate Chip Cookies
This vegan chocolate chip cookies recipe is the ultimate treat for anyone craving soft, chewy cookies that melt in your mouth.
Ingredients
- 1 cup white oat, or spelt flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 1/4 cup brown sugar or coconut sugar
- 1/3 cup chocolate chips use dairy-free for vegan
- 2 tbsp milk of choice plus more if needed
- 2 tbsp oil or melted vegan butter
- 1/4 tsp pure vanilla extract
Instructions
Mix the Dough
- Start by combining all the dry ingredients—flour, baking soda, salt, sugar, and brown or coconut sugar in a mixing bowl. Then, stir in the wet ingredients: milk, oil or melted vegan butter, and vanilla extract.
- Keep stirring until the mixture forms a cookie-dough texture. If the dough feels too dry, add 1–2 extra tablespoons of milk.
Chill the Dough
- Form the dough into one large ball and refrigerate for at least 2 hours (or freeze until cold). Chilling the dough helps the cookies maintain their soft, chewy texture and prevents them from spreading too much during baking.
Shape and Bake
- Preheat your oven to 325°F. Roll the chilled dough into small balls and place them on a greased baking tray, leaving enough space for spreading. Bake for 11 minutes on the center rack.
Cool and Enjoy
- The cookies will look slightly underdone when you remove them from the oven—this is normal! Let them cool on the baking tray for 10 minutes. During this time, they’ll firm up to the perfect consistency.
Notes
Simply Nourished Life’s Baking Tips
We’ve tested this recipe countless times, and here are some tips to help you bake the best vegan chocolate chip cookies:
Don’t Skip the Chill Time: Chilling the dough is key to achieving that soft, chewy texture. Trust us—it’s worth the wait!
Adjust as Needed: If your cookies don’t spread enough while baking (this can vary depending on the climate), gently press them down with a spoon while they’re still warm.
Go for Quality Chocolate: Use high-quality dairy-free chocolate chips for the best flavor.
Make Ahead: Freeze extra dough balls for fresh-baked cookies anytime. Just bake directly from frozen, adding an extra minute or two to the baking time.
Variations, Leftovers, and Storage
These vegan chocolate chip cookies are wonderfully versatile. Here’s how you can customize and store them:
Ingredient Swaps: Try using almond flour for a gluten-free option, or swap the chocolate chips for raisins or dried cranberries.
Dietary Adjustments: For oil-free cookies, use unsweetened applesauce in place of the oil or vegan butter.
Storing Leftovers: Keep baked cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just thaw at room temperature when ready to enjoy.
Repurposing Leftovers: Crumble leftover cookies over vegan ice cream, yogurt, or even a smoothie bowl for a decadent topping.
Nutrition Facts (Per Cookie)
Here’s a general breakdown of nutrition per cookie, based on the ingredients listed:
- Calories: 123
- Protein: 1.5g
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g