These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl! Ready in just 12 minutes, I love how these taste like classic chocolate chip cookies.
Preheat the oven to 180C/350F. Line a large tray with parchment paper or a cookie sheet.
In a large mixing bowl, combine your sugars with your coconut oil and whisk well, until glossy. Add in your unsweetened milk of choice and vanilla extract. Mix well.
Add in your sifted flour, baking powder, baking soda, and salt and mix very well, until a dough remains. Using a rubber spatula, fold in your vegan chocolate chips.
Form 12-15 balls of dough using either a cookie scoop (2 inches) or a large spoon. Place them on the lined tray and top with extra chocolate chips. Bake for 11-11 minutes, until the edges have gone slightly golden.
Remove from the oven and let cool on the tray completely.
Notes
* Can use coconut palm sugar.TO STORE: Leftovers can be stored in a sealed container at room temperature, for up to 5 days. Please ensure the cookies have cooled completely first, otherwise, they will become soft and limp.TO FREEZE: Place cooled cookies in a ziplock bag and label it 6 months from the date they are made- That is how long they will keep for! To enjoy cookies from the freezer, allow thawing at room temperature or in the fridge overnight.MAKE AHEAD: You can freeze the cookie dough to enjoy at a later date. I don’t recommend freezing the cookie dough more than a week, as the dough will become too crumbly.To make cookies from a frozen state, allow the dough to thaw in the fridge or at room temperature. Once it is chilled but durable, they are ready to be baked!