Vegan Chocolate Chip Cookies

Name: Vegan Chocolate Chip Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 43 gram sugar; 43 gram brown sugar; 43 gram coconut oil softened like butter, NOT melted; 32 grams Unsweetened almond milk can substitute for any non-dairy milk of choice; 1 teaspoon vanilla extract; 160 gram all-purpose flour sifted; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 43 gram vegan chocolate chips

5 steps

Prep:5minCook:10min

Reserve a handful of vegan chocolate chips to add on top the cookies, so there are plenty of them in every bite! Do not over-mix the cookie dough, as this can affect how much the cookies spread. Mix enough for everything to be combined, and fold through the chocolate chips at the end. Avoid over-baking the cookies. Remember, the cookies continue to cook as they cool down. Besides, they are vegan and are fine to be a little under-cooked. For chewy vegan chocolate chip cookies, remove them from the oven at the 12-minute mark. Can be stored for 5 days in a sealed container at room temperature, for up to 5 days. Please ensure the cookies have cooled completely first, otherwise, they will become soft and limp. https://thebigmansworld.com/vegan-chocolate-chip-cookies-recipe/#wprm-recipe-container-26579

Updated at: Thu, 17 Aug 2023 00:18:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories127.1 kcal (6%)

Total Fat4.6 g (7%)

Carbs19.8 g (8%)

Sugars8.4 g (9%)

Protein1.7 g (3%)

Sodium133.5 mg (7%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

43 gramsugar

43 grambrown sugar

43 gramcoconut oil

softened like butter, NOT melted

32 gramsUnsweetened almond milk

can, substitute for any non-dairy milk of choice

1 teaspoonvanilla extract

160 gramall-purpose flour

sifted

½ teaspoonbaking soda

½ teaspoonbaking powder

¼ teaspoonsalt

43 gramvegan chocolate chips

Instructions

Step 1

Preheat the oven to 180C/350F. Line a large tray with parchment paper or a cookie sheet.

Step 2

In a large mixing bowl, combine your sugars with your coconut oil and whisk well, until glossy. Add in your unsweetened milk of choice and vanilla extract. Mix well.

Step 3

IiiiAdd in your sifted flour, baking powder, baking soda, and salt and mix very well, until a dough remains. Using a rubber spatula, fold in your vegan chocolate chips.

Step 4

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 11-11 minutes, until the edges have gone slightly golden.

Step 5

Remove from the oven and let cool on the tray completely.