Vegan Chocolate Chip Cookies

Super easy classic chocolate chip cookies made vegan. Oldie but goodie, chocolate chip cookies have a special place in my heart. The substitute of coconut oil instead of butter adds a new depth of flavor to these classic cookie. This recipe is super easy and results in super gooey chocolate chip cookies with a crispy golden edges. If you are feeling adventurous, adding 1/2 tsp of peppermint to the batter before baking makes delicious mint chocolate chip cookies!

Ingredients

2⁄3 cup refined coconut oil, melted

2⁄3 cup vegan granulated sugar

2⁄3 cup packed vegan brown sugar

1⁄2 cup unsweetened almond milk

2 teaspoons vanilla

2 1⁄2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1⁄2 teaspoon salt

1 bag (10 oz) vegan semi sweet chocolate chips (1 1/2 cups)

Procedures

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together and set aside.

In another large mixing bowl cream together the brown sugar, granulated sugar, and the coconut oil. Add in the vanilla extract and almond milk and mix well. Next add the flour mixture and stir well until incorporated. Fold the chocolate chips into the batter.

Form 2 tablespoon dough balls and place on the lined baking sheet about 1-2 inches away from each other. Gently press down on each individual dough ball making thick disks. This allows the cookies to bake thoroughly.

Place in the oven and bake for about 12 to 15 minutes or until golden brown (12 for gooey interior and 15 for crispy cookie). Remove from oven and let cool on a cooling rack. Let cool for about 20 minutes before enjoying.

Feel free to freeze the dough batter for later baking. If frozen, let the dough thaw in the refrigerator overnight before baking.