Name: Vegan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 1 teaspoon sea salt; 1 cup brown sugar (packed); 0.5 cup melted coconut oil; 0.33 cup tahini (see note); 6 tablespoons water; 2 teaspoons vanilla extract; 1 heaping cup dark chocolate chips

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Whenever I’m craving something sweet, Vegan Chocolate Chip Cookies always comes to mind. There’s just something magical about the aroma of freshly baked cookies wafting through the kitchen. I remember the first time I made these cookies; I was experimenting with vegan ingredients and was a bit skeptical. But as soon as I took that first bite, I was hooked! The combination of dark chocolate chips and the rich flavors of coconut oil and tahini create a cookie that is not only delicious but also indulgently satisfying. Whether it’s a cozy evening at home or a gathering with friends, these cookies have a way of bringing people together.

They’re perfect for any occasion—from a casual snack to a dessert for a dinner party. Plus, the best part is, even non-vegans can’t resist them! These cookies are a hit with everyone who tries them. You’ll be amazed at how an egg-free and dairy-free recipe can yield such extraordinary flavor and texture. So grab your mixing bowl and let’s dive into creating these delightful treats!

Recipe Snapshot

Total Time:
27 mins

Prep Time:
15 mins

Cook Time:
12 mins

Difficulty:
Medium

Calories:
150 kcal

Protein:
2 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
7 g

Tools Used:
Baking Sheet, Oven, Whisk

What’s Great About This Vegan Chocolate Chip Cookies

Easy to Make

I love how simple it is to whip up a batch of Vegan Chocolate Chip Cookies. With just a few basic ingredients, you can have fresh cookies ready in no time. It’s a versatile recipe that’s great for both beginners and experienced bakers alike.

Healthier Alternative

These cookies are not only delicious but also a healthier alternative to traditional chocolate chip cookies. By using coconut oil instead of butter and tahini for added nutrients, you’re indulging in a treat that’s better for you.

Perfectly Chewy Texture

The texture of these cookies is something special. They come out perfectly chewy with just the right amount of crispness on the edges. Each bite melts in your mouth, thanks to the dark chocolate chips that add a rich flavor.

Allergy-Friendly

With no dairy or eggs, Vegan Chocolate Chip Cookies cater to various dietary restrictions. They are perfect for anyone with allergies or those who are following a vegan lifestyle.

Customizable Recipe

This recipe is incredibly adaptable! Feel free to mix in your favorite nuts or dried fruits, or even experiment with different types of chocolate chips. You can adjust the sweetness to your liking, making it a great base recipe.

Great for Sharing

These cookies are perfect for sharing! Whether you’re baking for a family gathering, a potluck, or just to enjoy at home, they’re a crowd-pleaser. Everyone will be asking for the recipe!

Ingredients to Make Vegan Chocolate Chip Cookies

When it comes to baking the perfect cookie, quality ingredients are key. For these Vegan Chocolate Chip Cookies, each component plays a crucial role in achieving that delightful flavor and texture. The combination of all-purpose flour, baking powder, and baking soda creates the perfect structure, while brown sugar adds a rich caramel-like sweetness. Coconut oil and tahini not only make these cookies vegan but also provide a unique depth of flavor. Let’s explore the ingredients that come together to create this delicious treat.

2 cups all-purpose flour: This is the base of the cookie, providing structure and a soft texture.

1½ teaspoons baking powder: Helps the cookies rise for a light and fluffy texture.
½ teaspoon baking soda: Works in combination with the baking powder to create that perfect chewy consistency.
1 teaspoon sea salt: Enhances the flavors of the other ingredients, bringing balance to the sweetness.

1 cup brown sugar: Adds moisture and a rich sweetness, making the cookies soft and chewy.
½ cup melted coconut oil: A healthier fat choice that gives the cookies a lovely texture and flavor.
⅓ cup tahini: Introduces a nutty flavor and creamy texture, enhancing the overall taste.

6 tablespoons water: Combines with the dry ingredients to form the dough.
2 teaspoons vanilla extract: Provides a sweet aroma and flavor that complements the chocolate.
1 heaping cup dark chocolate chips: The star of the show, these chips add rich chocolatey goodness to every bite.

Cooking Method for Vegan Chocolate Chip Cookies

Making Vegan Chocolate Chip Cookies is a fun and rewarding experience. You’ll be surprised at how quickly they come together! Let’s dive into the steps to create these delicious cookies, ensuring you achieve that perfect balance of flavor and texture.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper; this will help prevent the cookies from sticking and make for easy cleanup.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until they are thoroughly combined. It’s essential to mix these dry ingredients well as they will help the cookies rise and become fluffy.

In a separate large bowl, whisk together the brown sugar, melted coconut oil, tahini, water, and vanilla extract. Mix until the mixture is smooth and creamy, ensuring no lumps remain. This step is crucial as it combines the sweet and nutty flavors that will make your cookies irresistible.
Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can lead to dense cookies.
Now it’s time to fold in the dark chocolate chips. Use your spatula to ensure they are evenly distributed throughout the dough. The chocolate chips should be visible, ready to melt into gooey pockets of goodness.

Using a 2-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing them a few inches apart to allow for spreading during baking. You should have around 24 cookie dough mounds.
Place the baking sheets in the preheated oven and bake one sheet at a time for about 12 to 14 minutes. Keep an eye on them; the edges should be golden brown while the centers remain soft.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes. This cooling step is important as it allows the cookies to set and develop that perfect chewy texture.

After cooling, transfer the cookies to a wire rack to cool completely. They can be enjoyed warm or stored for later!

Things Worth Knowing

Ingredient Temperature: Ensure your coconut oil is melted but not too hot, as it may cook the chocolate chips if added immediately.
Mixing Technique: When mixing, fold gently to maintain air in the dough for a lighter texture.

Baking Sheet Rotation: For even baking, consider rotating the baking sheet halfway through the bake time.
Cooling Tip: Allowing the cookies to cool on the baking sheet first prevents them from breaking apart.

Recipe Notes about Vegan Chocolate Chip Cookies

As you prepare to bake these delicious cookies, here are some tips to ensure the best results. Each point highlights an important aspect of creating those perfect Vegan Chocolate Chip Cookies.

Storage: Store leftover cookies in an airtight container to keep them fresh for up to a week.
Freezing: You can freeze the cookie dough for up to three months. Just scoop the dough onto a baking sheet and freeze until solid before transferring to a freezer bag.
Pairing: These cookies go wonderfully with a glass of plant-based milk or a warm cup of coffee.

Cookie Shape: For thicker cookies, chill the dough for 20 to 30 minutes before scooping onto the baking sheets.
Chocolate Variations: Feel free to swap the dark chocolate chips for white chocolate or peanut butter chips for a different flavor profile.
Batch Size: You can easily halve the recipe if you’re looking to make a smaller batch.

What to Serve Alongside Vegan Chocolate Chip Cookies

Pairing your Vegan Chocolate Chip Cookies with the right accompaniments can elevate your treat to a whole new level. Here are some delightful suggestions to consider:

Plant-Based Milk: Serve with almond, soy, or oat milk for a classic combination that enhances the chocolate flavor.
Ice Cream: Top them with your favorite vegan ice cream for an indulgent dessert.

Gatherings: Perfect for parties or gatherings, these cookies are a hit at any event, making them a must-have for any dessert table.
Seasonal Treat: These cookies are great for holidays, so consider bringing them to potlucks or family gatherings.
Afternoon Snack: They make a delicious snack for school lunches or as a midday treat for adults.

Homemade Gifts: Package them in a pretty box and give them as homemade gifts for friends and family.

FAQ

Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just be sure it contains xanthan gum, or add it separately. The texture might vary slightly, but you’ll still get delicious cookies!

To keep your Vegan Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to keep them longer, consider freezing them in a single layer before transferring them to a freezer bag.

Absolutely! Feel free to mix in your favorite nuts, such as walnuts or pecans, for added crunch and flavor. Just make sure not to overload the dough, as this can affect the baking process.

If you prefer a less sweet cookie, you can reduce the amount of brown sugar by up to a quarter cup. Keep in mind that this might slightly alter the texture, but they will still taste great!

Conclusion

The Vegan Chocolate Chip Cookies are a delightful treat that defy the stereotypes of vegan baking. They’re rich, chewy, and absolutely delicious! I encourage you to try making these cookies at home. They’re perfect for any occasion, and I’m sure you’ll love them as much as I do. Happy baking!

Vegan Chocolate Chip Cookies

Craving something sweet? Try these Vegan Chocolate Chip Cookies that are chewy, rich, and utterly satisfying. With dark chocolate melting in every bite, they’re the perfect treat for any occasion. Bake a batch tonight!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Desserts

Cuisine American

Servings 24 servings

Calories 150 kcal

Equipment

Baking Sheet
Oven
Whisk

Ingredients

2 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
1 teaspoon sea salt
1 cup brown sugar packed
0.5 cup melted coconut oil
0.33 cup tahini see note
6 tablespoons water
2 teaspoons vanilla extract
1 heaping cup dark chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper; this will help prevent the cookies from sticking and make for easy cleanup.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until they are thoroughly combined. It’s essential to mix these dry ingredients well as they will help the cookies rise and become fluffy.
In a separate large bowl, whisk together the brown sugar, melted coconut oil, tahini, water, and vanilla extract. Mix until the mixture is smooth and creamy, ensuring no lumps remain. This step is crucial as it combines the sweet and nutty flavors that will make your cookies irresistible.

Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can lead to dense cookies.
Now it’s time to fold in the dark chocolate chips. Use your spatula to ensure they are evenly distributed throughout the dough. The chocolate chips should be visible, ready to melt into gooey pockets of goodness.
Using a 2-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing them a few inches apart to allow for spreading during baking. You should have around 24 cookie dough mounds.

Place the baking sheets in the preheated oven and bake one sheet at a time for about 12 to 14 minutes. Keep an eye on them; the edges should be golden brown while the centers remain soft.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes. This cooling step is important as it allows the cookies to set and develop that perfect chewy texture.
After cooling, transfer the cookies to a wire rack to cool completely. They can be enjoyed warm or stored for later!

Notes

Storage: Store leftover cookies in an airtight container to keep them fresh for up to a week.
Freezing: You can freeze the cookie dough for up to three months. Just scoop the dough onto a baking sheet and freeze until solid before transferring to a freezer bag.
Pairing: These cookies go wonderfully with a glass of plant-based milk or a warm cup of coffee.

Cookie Shape: For thicker cookies, chill the dough for 20 to 30 minutes before scooping onto the baking sheets.
Chocolate Variations: Feel free to swap the dark chocolate chips for white chocolate or peanut butter chips for a different flavor profile.
Batch Size: You can easily halve the recipe if you’re looking to make a smaller batch.