Effortless Vegan Chocolate Chip Cookies: Soft, Chewy & Dairy-Free Bliss

2 週間前

Are you craving the ultimate comforting treat? Imagine biting into a perfectly soft, moist, and chewy chocolate chip cookie, but without any dairy or eggs! This effortless vegan chocolate chip cookie recipe delivers on all fronts, making it an ideal choice for quick baking sessions, holiday platters, or simply satisfying that sweet tooth. What makes this recipe truly stand out is its simplicity and reliance on pantry staples, specifically using coconut oil instead of traditional vegan butter, which many bakers find helps achieve that perfect spread and texture.

This recipe is perfect for anyone looking for a simple, reliable vegan cookie that rivals its traditional counterpart. It’s also a fantastic solution for those with dairy or egg allergies, or anyone exploring plant-based baking for the first time. Get ready to bake a batch of cookies that are so good, even non-vegans will be asking for the recipe!

Key Features of This Recipe

Naturally Dairy-Free & Egg-Free: Made entirely with plant-based ingredients.
Soft & Moist Texture: Guarantees that delightful chewiness you crave.
Simple Ingredients: Uses common pantry items, no specialty vegan butter needed.
Quick & Easy: Designed for minimal fuss, maximum enjoyment.

Yields

Approximately 18-24 cookies

Prep time

15 minutes

Cook time

10-12 minutes

Ingredients

1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda (Note: While the provided dictionary links to baking powder for both, ensure you have separate baking soda if the recipe specifically calls for it)
½ teaspoon sea salt (For a richer flavor, consider a fancy sea salt like Himalayan salt)
½ cup brown sugar, packed
¼ cup granulated sugar
½ cup coconut oil, melted and slightly cooled, or softened (not solid or hot)
¼ cup plant-based liquid (either aquafaba or coconut milk)
1 teaspoon vanilla extract
1 cup chocolate chips (vegan)

Equipment

Large mixing bowl
Whisk or electric mixer
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop or spoon

Instructions

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
In a separate bowl, combine the brown sugar and granulated sugar. Pour in the melted and slightly cooled (or softened) coconut oil and mix until well combined and creamy.
Stir in the plant-based liquid (aquafaba or coconut milk) and vanilla extract into the wet mixture until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Fold in the vegan chocolate chips until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Variations & Adaptations

Gluten-Free Option: Easily make these cookies gluten-free by swapping the all-purpose flour with a 1:1 gluten-free baking blend.
Nutty Add-ins: For extra crunch and flavor, fold in ½ cup of chopped walnuts or pecans along with the chocolate chips.
Holiday Twist: Add ½ teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced flavor perfect for holiday baking.
Chocolate Lovers: Use a mix of dark and "milk" vegan chocolate chips or add a swirl of vegan cocoa powder to the dough for a double chocolate experience.

Tips & Hacks for Perfect Cookies

Coconut Oil Consistency is Key: Ensure your coconut oil is either melted and slightly cooled (if starting from solid) or perfectly softened (like room-temperature butter). If it's too hot, it can "fry" the other ingredients; if too solid, it won't cream properly.
Don't Overmix: Overmixing develops the gluten in the flour, leading to tough cookies. Mix only until the ingredients are just combined.
The "Fancy Sea Salt" Secret: A sprinkle of coarse sea salt (like the "fancy sea salt" mentioned in the comments) on top of the cookies just before baking can truly elevate their flavor, enhancing the sweetness of the chocolate.
Chill for Thicker Cookies: If you prefer thicker, chewier cookies that spread less, chill the dough for at least 30 minutes (or up to 24 hours) before baking.