Chocolate Chip Cookies
I love chocolate chip cookies and years ago, when I spent all my free time baking, I had every variation of chocolate chip cookies up my sleeve. Chocolate chip with Raisinets. Chocolate chip with pretzels. Chocolate chip with Oreos. Even chipless because the dough. was. so. good. You see where I’m going.
What the doesn’t wasn’t at the time was vegan, so when I came across this recipe and successfully tested it, I did the happiest dance of all time. Because cookies are life.
What makes this recipe so great are the ingredients – you probably have all the ingredients in your pantry, but if not, finding these items should be pretty easy! Start to finish, you’ll be ready to eat freshly baked cookies in less than 30 minutes.
If you want to be like me, then make two batches, scoop them up, and freeze whatever you don’t plan to eat. When you’re having a cookie emergency, just take out your frozen dough and bake away!
This recipe is so easy that I even filmed myself making this for my old catering company’s IG (you can view the novice cooking demo here).
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Vegan Chocolate Chip Cookies
Ingredients
- 10 oz vegan chocolate chips
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ½ cup refined coconut oil, melted
- ⅓ cup unsweetened creamy natural almond butter
- 6 tbsp water
- 2 tsp pure vanilla extract
- 1¼ cups packed dark brown sugar
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the coconut oil, almond butter, water, and vanilla until smooth. Add the sugar and whisk until combined. Add the dry ingredients and mix with a rubber spatula until just combined. add the chopped chocolate and mix until evenly distributed throughout.
- Use a 3-tablespoon cookie dough scoops to portion the cookie dough into balls and place them at least 3 inches apart on the prepared sheet pans. If the cookie dough seems too soft to scoop, refrigerate for about 45 minutes to an hour. Bake one pan at time for 12 minutes, until the edges have set but the centers are still gooey.
- The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Repeat with remaining cookie dough balls (or freeze it to bake later). Serve warm or at room temperature. Top with flaky salt, if you like. The cookies can be stored, in an airtight container at room temperature, for up to 3 days.