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!
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.