Indulge in the ultimate comfort treat with these chewy vegan chocolate chip cookies. Crispy on the edges and gooey in the middle, they’re loaded with melty chocolate chips. The secret to their perfect texture lies in the blend of coconut oil and almond butter, while almond milk brings all the ingredients together. This recipe is a testament to the delicious potential of vegan baking.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, solid (not melted)
- 1/4 cup almond butter, creamy
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 3/4 cup vegan chocolate chips
Instructions:
- Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Coconut Oil and Sugars:
- In a large bowl, use an electric mixer to cream together the solid coconut oil, almond butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add Wet Ingredients:
- To the creamed mixture, add the almond milk and vanilla extract. Mix until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Chocolate Chips:
- Gently fold in the vegan chocolate chips.
- Shape and Bake:
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success:
- Coconut Oil: Ensure the coconut oil is solid but soft, similar to the consistency of room-temperature butter. If it’s too hard, gently warm it, but if it’s melted, the dough will be too greasy.
- Chill the Dough: For even chewier cookies, chill the dough for at least 30 minutes before baking. This helps to prevent the cookies from spreading too much.
- Customize: Feel free to add nuts, dried fruit, or swap the chocolate chips for vegan white chocolate or butterscotch chips for a different flavor profile.
Enjoy your chewy vegan chocolate chip cookies with a glass of almond milk for the ultimate treat. This recipe proves that vegan baking can be just as satisfying and indulgent as traditional recipes.