Vegan Chocolate Chip Cookies

Here's what you need: sugar, dark brown sugar, salt, refined coconut oil, non-dairy milk, vanilla extract, flour, baking soda, vegan semi-sweet chocolate, vegan dark chocolate

for 10 servings

  • ½ cup  sugar (100 g)
  • ¾ cup  dark brown sugar, packed (165 g)
  • 1 teaspoon  salt
  • ½ cup  refined coconut oil, melted (100 g)
  • ¼ cup  non-dairy milk (60 mL)
  • 1 teaspoon  vanilla extract
  • 1 ½ cups  flour (185 g)
  • ½ teaspoon  baking soda
  • 4 oz  vegan semi-sweet chocolate, chunks (115 g)
  • 4 oz  vegan dark chocolate, chunks (115 g)


  1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in the chocolate chunks evenly.
  5. Chill the dough for at least 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  8. Bake for 12-15 minutes, or until cookies just begin to brown.
  9. Cool completely.
  10. Enjoy!
source: tasty

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