I’ve made a lot of dairy-free recipes over the years, but haven’t ventured far into vegan territories. After a couple negative experiences with less-than-great vegan recipes, I worried that all the ingredient substitutions just couldn’t lead to an awesome final result.
Well, dear readers: I stand corrected. These Vegan Chocolate Chip Cookies are pretty darn amazing. If someone handed you one of these cookies on the street*, you’d never guess they’re vegan. And based on what I read on baking blogs, that seems to be the ultimate compliment for ingredient-restricted recipes.
These cookies swap in coconut oil and coconut milk for more standard cookie ingredients like eggs and butter. I’d never used either ingredient before, so I wasn’t totally sure how this would go. But the final cookies have such an amazing texture! They’re thick and chewy, with a nicely firm exterior. The original recipe writer recommended making these decently big, and I took that advice. The final cookies were truly delicious, and very satisfying.
I guess these cookies have officially convinced me that vegan baking can be awesome. Maybe I’ll try this vegan chocolate cake next…
* If someone actually handed you a cookie on the street would you eat it? Because I definitely wouldn’t! My Lyft driver took one of these and I will always wonder if he actually ate it once I got out… or tossed it in the trash. Stranger danger!
Vegan Chocolate Chip Cookies
Original recipe: Baker by Nature. I’ve rewritten things a bit and added commentary.
Yield: ~30 cookies
Suggested equipment: Mixer
Total Time: ~60 minutes
Cook Time: ~10 minutes
- 1/2 cup coconut oil. I used refined/virgin oil because I read it has less of a coconut taste. Your coconut oil needs to be totally solid—if it has started to melt at all, stick it in the fridge for a few minutes to get it back to a solid state
- 1 1/4 cups light brown sugar, packed
- 2 tsp vanilla extract
- 1/4 cup coconut milk. I got the Thai variety based on the recipe’s original notes, but you can use any kind you want
- 1/4 cup unsweetened applesauce
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips. If you really need these to be vegan, make sure to find vegan chocolate chips! I use the Enjoy Life brand
- Preheat your oven to 375F
- Use your mixer to beat the coconut oil, brown sugar and vanilla. They should be well-combined before you move on.
- Add in your coconut milk and applesauce, and beat again.
- In a separate bowl, whisk together your flour, baking soda and salt.
- Pour your dry ingredients into the wet ingredients, and mix until the ingredients are totally combined. Note that your batter will be thick! If it seems too sticky, you can add a little more flour. If it seems too dry, add another tablespoon of coconut milk.
- Stir in 1.5 cups of chocolate chips with a wooden spoon.
- Scoop your cookies onto a lined cookie sheet. I used a two tablespoon scoop to measure out my dough.
- Bake for 9-11 minutes, or until the edges are golden and the centers are set. Keep a close eye on them—they’ll start to burn if you leave the cookies in too long.
- Cool your cookies on the baking sheets for 15 minutes, then transfer them to a cooling rack and let them finish firming up.