It's no secret that we have a strong love of cookies. We are a chocolate loving and cookie monster family.
However, I will admit that I have never loved vegan chocolate cookies. They always seemed too sweet or dry for me. So, when our children requested chocolate cookies for Valentine's day, I was weary.
So happy to report that not only is this recipe delicious, it is quite simple too! We have been perfecting vegan cookies for years now, so it fortunately didn't take too many attempts to get this one just right.
If you’re looking for a delectable and fun cookie recipe, this one’s sure to satisfy your cravings!
2/3 cup of coconut oil. We have tried both refined and unrefined and don’t taste a difference. However, if you do not like the taste of coconuts, refined is milder so go with that. Also, we prefer melting our coconut oil. We have tried not melting before, and it works as well. Just not as well, in our opinion.
2/3 cup of white granulated sugar. Do not use turbinado sugar – it’s thick and crunchy texture does not diminish when baking.
2/3 cup of brown sugar
1 tablespoon of vanilla extract
1/2 cup of oat milk. We have a strong preference of oat milk for most of our baking and cooking needs. Other good options are Unsweetened Almond Milk or Coconut Milk.
2 cups of all purpose baking flour
1/2 cup of cocoa powder
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of vegan chocolate chips. We are more conservative with our chocolate chips than most. Add an additional 1/2 cup as you desire!
Heat the oven to 350 degrees.
Melt the coconut oil. I do this in the measuring cup itself to ensure I get the right amount.
In a large mixing bowl, add in melted coconut oil, brown sugar and white sugar together. Mix until clumps are gone and the mixture is smooth.
Add in the oat milk and vanilla. Mix well.
Measure out the flour and mix in the baking soda, cocoa powder, baking powder and salt all together.
Slowly add this flour mixture to the rest of the ingredients.
Mix well – I prefer to do this by hand.
Lastly, add the chocolate chips and mix until dough has a nice consistency.
Taste now, to see if it is the right flavor combination for your palette. Make adjustments as you see fit. The best part about vegan baking is that you don’t have to worry about raw eggs when eating the batter!
Line a baking sheet with parchment paper. Most people like to place directly on, but I find this helpful to avoid burning at the bottom.
Scoop cookie dough into ball shape – about a heaping tablespoon amount – and place on baking sheet.
Place cookies about two inches apart.
Bake for 10-14 minutes depending on how moist or crunchy you like your cookies.