Get the Recipe: Vegan Chocolate Chip Cookies
These Vegan chocolate chip cookies are absolutely perfect! They are thick with chewy edges and a soft gooey center. There are melted chocolate chips in every single bite. These Vegan cookies are great for any occasion!
Ingredients
- ¾ cup melted coconut oil
- 1 cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup unsweetened applesauce
- 3 cups flour, all purpose or gluten free 1 to 1 flour
- 1 tsp baking soda
- pinch sea salt
- 1 cup Vegan chocolate chips
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl, add melted coconut oil, brown sugar and granulated sugar. Stir until combined.
- Add in vanilla extract and applesauce. Stir to combine.
- Then, add in flour, baking soda, and sea salt. Stir until combined.
- Fold in chocolate chips. The dough may look slightly greasy due to the coconut oil.
- Use an ice cream scooper to scoop balls of dough onto lined baking pan.
- Then, use hands to slightly flatten each ball of dough into a cookie shape. These cookies do not spread much while baking.
- Bake for 8 to 9 minutes or until edges are lightly golden brown.
- Lastly, remove from oven. Allow cookies to cool on pan for 5 to 10 minutes before transferring to a cooling rack.
Notes
- Use melted coconut oil. I recommend melting this before gathering all of the other ingredients. That will give the coconut oil enough time to cool down before mixing with the other ingredients.
- Applesauce replaces the eggs. I have not tried this recipe using chia eggs, flax eggs or another Vegan egg replacement.
- Both gluten free 1 to 1 flour and all purpose flour can be used. I used King Arthur Flour gluten free 1 to 1 flour for these photos.
- The cookie dough may look slightly greasy due to the coconut oil. If needed, lightly blot cookie dough with a paper towel to remove some of the excess grease.
- Bake cookies only until edges are lightly browned. These cookies are meant to be soft and gooey in the middle.
- Store leftovers covered at room temperature for up to 4 days.
- Freeze cookies for up to 1 month.
Calories: 329kcal, Carbohydrates: 48g, Protein: 3g, Fat: 15g, Saturated Fat: 11g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 78mg, Potassium: 53mg, Fiber: 2g, Sugar: 27g, Vitamin A: 2IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 2mg