Vegan Chocolate Chip Cookies

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. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Cook Time 12

Total Time 12

Servings servings

Calories 125kcal

Author Arman Liew

Ingredients

1/3 cup sugar
1/3 cup brown sugar * See notes
1/3 cup coconut oil softened like butter, NOT melted
1/4 cup Unsweetened almond milk can substitute for any non-dairy milk of choice
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup vegan chocolate chips

Instructions

Preheat the oven to 180C/350F. Line a large tray with parchment paper or a cookie sheet.
In a large mixing bowl, combine the brown sugar and white sugar with the coconut oil and whisk well, until glossy. Add in the milk of choice and vanilla extract. Mix well.
Add in the sifted flour, baking powder, baking soda, and salt and mix very well, until a dough remains. Using a rubber spatula, fold through the 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 10-11 minutes or until the edges have gone slightly golden.
Remove from the oven and let cool on the tray completely.

Video

Notes

Brown sugar sub: Coconut sugar works.
Leftovers: Keep at room temperature for up to 5 days or the fridge for up to two weeks.
Bake from frozen: 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!

Nutrition