I can’t remember the last time I had a classic chocolate chip cookie. I’ve made a few variations of vegan oatmeal chocolate chip cookies… And I’ve had my mother-in-law’s yummy oatmeal craisin cookies. But I cannot remember the last time I bit into a perfectly chewy chocolate chip cookie, can you?!
Enjoying desserts and baking desserts has taken the backseat since I completely cut out diary and eggs. Awhile ago I bought some coconut oil, as a recipe called for half a cup. Since then Zack and I have used spoonfuls of it at a time, but we still have a ton! I decided to try out some cookies using coconut oil, in place of vegan butter.
These cookies were exactly what I was longing for! They are chewy and melt in your mouth delicious. The best part is they are super easy to make and don’t take long at all.
Vegan Chewy Chocolate Chip Cookies
Yields: Approx. 18-20 cookies
1/2 cup coconut oil
1/4 cup almond milk
2 cups all-purpose flour
1 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegan chocolate chips (I used mini)
1. Preheat oven to 350° F.
2. Mix together the coconut oil and brown sugar.
3. Continue mixing, adding in the almond milk and vanilla extract.
4. In another bowl mix together the flour, baking powder, baking soda, and salt.
5. Combine everything in one bowl, then mix in the chocolate chips.
6. Roll into small balls (about 1 tbsp sized) and place onto cookie sheet, pressing down gently to slightly flatten.
7. Bake for 8-10 minutes.
8. Let cool and enjoy!
Yum!! These are my new favorite go-to cookie! I’m all for a good oatmeal cookie every once in awhile, but nothing compares to this classic homemade chocolate chip cookie, bonus that it’s completely vegan too!
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Source: Adapted from Daily Rebecca.