Vegan Chocolate Chip Cookies
If you’re craving a sweet treat that’s both delicious and plant-based, these vegan chocolate chip cookies are the perfect solution. Soft, chewy, and packed with rich chocolate flavor, they are sure to impress everyone, whether they’re vegan or not! This recipe combines wholesome ingredients to create cookies that are not only tasty but also guilt-free. Let’s get baking!
Ingredients
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup coconut oil, melted
– 1/2 cup brown sugar
– 1/4 cup almond milk
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup vegan chocolate chips
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is 15 minutes, and the cooking time is 10-12 minutes.
Nutritional Value
Each cookie (approximately 1 serving) contains:
– Calories: 120
– Protein: 1.5g
– Carbohydrates: 15g
– Fat: 7g
– Fiber: 1g
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the melted coconut oil and brown sugar until well combined.
3. Add almond milk and vanilla extract to the mixture, stirring until smooth.
4. In a separate bowl, combine flour, oats, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the vegan chocolate chips.
7. Scoop tablespoon-sized portions of dough onto a lined baking sheet.
8. Flatten each cookie slightly for even baking.
9. Bake for 10-12 minutes or until edges are golden.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute coconut oil with vegetable oil or melted vegan butter. For a gluten-free option, use almond or oat flour instead of all-purpose flour. Maple syrup can replace brown sugar for a different sweetness profile.
Serving and Pairings
These cookies pair wonderfully with a glass of almond milk or coconut milk. They are also delightful when served alongside a scoop of dairy-free ice cream for an indulgent dessert experience.
Storage and Reheating
Store these cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, microwave for a few seconds or place in a warm oven for a couple of minutes.
Cooking Mistakes
– Don’t skip the cooling time on the baking sheet; it helps them set properly.
– Avoid overmixing the dough to keep cookies tender.
– Make sure your oven is preheated for even baking.
– Use a kitchen scale for precise measurements.
– Don’t forget to line your baking sheet to prevent sticking.
Helpful Tips
– Experiment with different types of vegan chocolate chips.
– Allow cookies to cool completely for better texture.
– To enhance flavor, consider adding a pinch of cinnamon.
– Use parchment paper for easy cleanup.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with almond flour or gluten-free flour blends to make them gluten-free. Ensure that all other ingredients are also gluten-free.
How do I know when the cookies are done?
The cookies are done when the edges are golden and the centers look slightly underbaked. They will firm up as they cool.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans make a great addition to the cookie dough for extra crunch and flavor.
How long do they stay fresh?
When stored in an airtight container, these cookies remain fresh for up to one week at room temperature. They can also be frozen for longer storage.
What can I use instead of coconut oil?
You can use any neutral-flavored oil, such as vegetable oil or melted vegan butter, as a substitute for coconut oil.
Conclusion
These vegan chocolate chip cookies are a delightful treat that everyone will love, regardless of their dietary preferences. Easy to make and packed with flavor, they are perfect for any occasion. So grab your ingredients and get ready to bake a batch of happiness!
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup coconut oil melted
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the melted coconut oil and brown sugar until well combined.
- Add almond milk and vanilla extract to the mixture, stirring until smooth.
- In a separate bowl, combine flour, oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the vegan chocolate chips.
- Scoop tablespoon-sized portions of dough onto a lined baking sheet.
- Flatten each cookie slightly for even baking.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.