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Best Vegan Chocolate Chip Cookies

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Best Vegan Chocolate Chip Cookies

Best Vegan Chocolate Chip Cookies.

© 2012 Ashley Adams, licensed to About.com, Inc.

These cookies are some of my favorite vegan chocolate chip cookies, and in addition to containing no dairy, eggs, or animal products, they contain no margarine or shortening, either! Instead, this recipe uses a combination of equal parts coconut oil and canola oil in place of fats like butter or margarine. (If you choose, you can also use all coconut oil or all canola oil instead of combining them, or you can even choose to use another oil like olive oil instead.)

These cookies are pretty large, so if you want to make smaller cookies, simply use a smaller portion scoop when portioning the cookies onto the pan, and then just adjust the baking time to make sure that you don't over-bake your treats!

Yield: 20 large cookies

Ingredients:

  • 1 cup packed light brown sugar
  • 1/2 cup white granulated sugar
  • 2/3 cup coconut oil, slightly warmed until liquified
  • 2/3 cup canola oil
  • 1/2 cup unsweetened almond milk, soy milk, coconut milk, or other dairy-free milk alternative
  • 3 1/3 cups all-purpose flour
  • 2 T. corn starch
  • 1 t. baking soda
  • 1 t. sea salt
  • 2/3 cup shredded unsweetened coconut
  • 1 cup dairy-free semi-sweet chocolate chips

Preparation:

1. Preheat the oven to 350 F. Set aside two large ungreased cookie sheets.

2. In a large mixing bowl, combine the light brown sugar and white granulated sugar. Add in the coconut oil, canola oil, and almond milk, and mix until combined. Set aside. In another mixing bowl, combine the flour, corn starch, baking soda, salt, and shredded coconut until well mixed. Add the dry ingredients to the wet, mixing until the mixture comes together to form a sticky but thick dough. Fold in the dairy-free chocolate chips until evenly distributed in the batter.

3. Using a standard-size ice cream scoop or portion scoop, scoop the batter onto the prepared sheets about 2 inches apart from one another.

3. Bake for 10-14 minutes, or until lightly golden brown around the edges. Remove and allow cookies to stand on the pans for 2-4 minutes before transferring to a wire cooling rack to cool completely. Serve warm or at room temperature.

Cook's Note:

    This recipe works best if mixed well just before portioning onto the pans and baking, so if you only have one baking pan and are planning on baking this recipe in two batches, be sure to mix the batter well before portioning and baking the second batch.

***This recipe is suitable for dairy-free, egg-free and vegan diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or soy or egg ingredients, if these apply to you).

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