If you’ve been searching for the perfect vegan chocolate chip cookie recipe, look no further! These cookies are soft, chewy, chocolatey, and oh so delicious! They also come with a guilt-free conscious because they are entirely plant-based and palm oil free! If you are an avid cookie lover and chocoholic, these are for you! And feel free to add as many chocolate chips as you want, who am I to try to stop you?
- 1/4 cup plant based/non-dairy milk
- 1 flax egg (1 Tbsp ground flaxseeds + 3 Tbsp warm water)
- 1/2 cup coconut oil
- 1 1/2 tsp vanilla extract
- 1 1/2 Tbsp molasses (I used Blackstrap)
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups unbleached organic flour (or regular flour will do, they are cookies after all)
- 1/3 cup+ vegan chocolate chips
Preheat oven to 350° and line baking sheet with parchment paper or reusable silicone mat.
Pour all ingredients except flour and chocolate chips into a large bowl. Mix with stand mixer or hand mixer until fully blended.
Add flour to bowl 1/2 cup at a time and mix with large spoon. Consistency should not be clumpy! It should be a soft dough consistency.
Add in chocolate chips and fold in with spoon.
Place dough in fridge for 5-10 minutes.
Scoop dough by heaping tablespoons onto baking sheet, 1-2 inches apart. Press on tops gently to form flatter cookies. Get fun and add sprinkles if you want!
Bake for 7-8 minutes.
Remove from oven and let cool.