Vegan Chocolate Chip Cookies
Deliciously easy Vegan Chocolate Chip Cookies made without butter or eggs.
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 120 ml (1/2 cup) coconut oil, melted
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened almond milk
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
- 120 grams (3/4 cup) vegan chocolate chips
Instructions
- 1
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven or cookie trays with baking or parchment paper.
- 2
In a large mixing bowl, add melted coconut oil, brown sugar, caster sugar, vanilla and almond milk. Whisk together briefly.
- 3
Add flour, cinnamon, baking soda and salt. Stir until a wet cookie dough forms. Add chocolate chips and stir. Mixture will look quite wet and oily – this is ok.
- 4
Scoop out 1 tablespoon of cookie dough at a time and place on prepared cookie trays. It’s easiest to do this using a cookie scoop or similar, as the mixture will be too wet to roll with your hands.
- 5
Bake cookies for approximately 10-12 minutes or until golden brown on the edges. Enjoy fresh straight out of the oven.