Vegan Chocolate Chip Cookies

Dear baking enthusiasts and sweet treat lovers,

First of all, a heartfelt thank you for stopping by! Whether you’re a long-time follower or a newcomer to our cozy corner of the culinary web, your presence and passion for plant-based recipes light up my day. Today, I’m especially excited to share a recipe that’s close to my heart. These vegan chocolate chip cookies have been a labor of love and I’m thrilled to finally present them to you. They’re not just cookies; they’re a celebration of how versatile and delightful vegan baking can be!

Ingredients

• 1 cup (220 grams) of coconut oil, solid (not melted)
• 1 1/4 cups (250 grams) of brown sugar
• 1/4 cup (60 ml) of unsweetened almond milk
• 1 tablespoon (15 ml) of vanilla extract
• 2 1/4 cups (280 grams) of all-purpose flour
• 1 teaspoon (5 grams) of baking soda
• 1/2 teaspoon (2.5 grams) of salt
• 1 cup (175 grams) of vegan chocolate chips
• Optional: 1/2 cup (50 grams) of chopped walnuts or pecans

this Recipe

How to Make

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick.
2. Cream Together Fats and Sugars: In a large mixing bowl, cream together the solid coconut oil and brown sugar until it’s light and fluffy. This should take about 3-5 minutes with an electric mixer.
3. Add Liquids: Mix in the almond milk and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Mix It All Together: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix!
6. Stir in Chocolate Chips and Nuts: Fold in the chocolate chips and optional nuts, distributing them evenly throughout the batter.
7. Scoop and Bake: Drop tablespoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are golden but the center is still soft.
8. Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

• Room Temperature Ingredients: Make sure your coconut oil is solid but soft, similar to room temperature butter. This ensures the texture of your cookies will be just right.
• Chill the Dough: If time allows, chill your dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much.

Substitutions/Variations

• Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free flour blend to make these cookies gluten-free.
• Sugar Variations: Feel free to use coconut sugar or a granulated sugar substitute if you prefer.

Frequently Asked Questions

Q: Can I make these cookies without nuts? A: Absolutely! The nuts are optional. You can either omit them or replace them with additional chocolate chips or even vegan white chocolate chunks for a different twist.

Q: How can I make these cookies chewier? A: For chewier cookies, try reducing the baking time by a couple of minutes. The cookies will set as they cool.

Storage Instructions

Keep your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.

More Relevant Recipes

If you enjoyed these cookies, you might also love:

• Valentine’s Red Velvet Brownies
• Buckeye Brownie Bites

Baking these Vegan Chocolate Chip Cookies is a delightful experience, from the scent wafting through your kitchen to the joy of that first bite. Thank you for sharing this baking adventure with me. Bake, enjoy, and remember, the world of vegan desserts is anything but boring!! Happy baking, everyone!

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