Description
Soft and chewy vegan chocolate chip cookies made with coconut oil, no eggs, and no butter, with crispy edges and a tender center.
Ingredients
- 70 g (⅓ cup) coconut oil
- 100 g (½ cup) powdered sugar
- 50 g (¼ cup) brown sugar
- 50 ml (3 tbsp) almond milk
- 1 tsp vanilla extract
- 195 g (1½ cups) all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- 2 pinches fleur de sel
- 120 g (¾ cup) vegan chocolate chips
Instructions
- Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
- In a large bowl, mix the slightly melted and cooled coconut oil with the powdered sugar and brown sugar until smooth.
- Add the vanilla extract and almond milk and mix until combined.
- Stir in the flour, cornstarch, baking soda, and salt until a soft dough forms.
- Add the chocolate chips and mix until evenly distributed.
- Form dough balls and place them on the baking sheet, leaving space between each.
- Bake for 10–12 minutes until edges are lightly golden and centers still soft.
- Let cookies cool on the baking sheet before transferring and sprinkle with sea salt if desired.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days.
Tips:
- Use slightly melted coconut oil for easier mixing
- Do not overmix the dough to keep cookies soft
- Slightly underbake for a chewy center
- Measure flour properly to avoid dry cookies
- Let cookies cool on the tray to set texture
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cookies
- Method: Baking
- Cuisine: american
Nutrition
- Calories: 134
- Sugar: 15
- Sodium: 61
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 28
- Protein: 2
- Cholesterol: 1