All the goodness of classic chocolate chip cookies, made vegan! These are definitely a must try for any chocolate chip cookie lover!
Over the years of reading countless food blogs, or any sort of writing having to do with food for that matter, I’ve come to realize something. Something that is generally true of a HUGE proportion of the population.
And that something is this: a lot of people frickin’ love butter. And I mean frickin’ love butter.
I, on the other hand, think butter is of the devil. Yes I said it. The devil.Reading descriptions of food having a “buttery taste/flavour/texture/insert any other descriptor here” is such a turn off for me. Ick! Sorry, not sorry. Me and the butter, we don’t do the getting along thing.
Being lactose intolerant, I don’t consume dairy anyways. But even if me and dairy did get along, butter is something that I would continue to avoid like the plague. That and cheese, oh god cheese, don’t even get me started.
So, why the butter/dairy, rant you ask? Well, if you’re anything of a cookie connoisseur, you know that traditional chocolate chip cookies are loaded up the a$$ with butter. The f, right?
So what’s a chocolate chip cookie cravin’ girl (or guy!) to do? Solution: coconut oil. This is also the solution to pretty much any life problem you may be having.
Skin or hair problems?
Just put coconut oil on it!… or.. something like that.
Okay, back to cookies. These are seriously addicting. They are crispy on the outside with a soft, chewy interior. And no, they don’t taste like coconut oil!
I used Camino Semi-Sweet Chocolate Chips in my cookies, which are my go-to choice for vegan chocolate chips. They’re organic, fairtrade, free of additives and just overall awesome (yay!). I sometimes only use 1/2 cup of chocolate chips when I make these- I get a little neurotic about the chocolate chip to cookie ratio if ya know what I mean. Personally, I need to have the goldilocks amount of chocolate chips, not so little that you’re stuck with all cookie, not too much that you don’t have enough cookie, but juuust right. But hey, if you like your cookies loaded with the chips, 1 cup is probably more your style. I won’t judge.
This recipe is easy peasy, I mean, it doesn’t get much easier than one bowl. And these cookies are so delicious that even the butter lovers will enjoy them. So whether you’re trying to reduce dairy consumption in your own diet, or you’re like me and just think dairy is yucky (high five!), give these cookies a try!
I get super excited when you try out these recipes – be sure to use the hashtag #sweetlikecocoa on social media so I can see all your yummy cookies!
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup vegan chocolate chips
- 1 flax egg (1 tbs ground flax + 3 tbs warm water)
- ¼ cup coconut oil, melted
- ½ cup brown sugar
- ¼ cup cane sugar
- 2 tbs dairy free milk
- ½ tbs vanilla extract
- For the flax egg, combine ground flax and warm water, and set aside to thicken
- In a large bowl, combine melted coconut oil and sugars and mix with an electric or stand mixer
- Mix in flax egg, milk and vanilla extract to oil and sugar mixture
- Add the flour, baking soda and salt to the wet ingredients and mix
- Fold in chocolate chips
- Chill dough for 30 minutes (at least)
- Preheat oven to 350 °F
- Scoop 1.5 tbs of dough, roll into a ball, and place on parchment lined baking sheet
- Bake for 7-9 minutes, or until the edges start to get golden brown*
- Allow to cool on baking sheet for a couple minutes, then transfer to a wire cooling rack to finish cooling
* The cookies will be quite puffy and look underdone. Don’t bake them any longer! They will flatten as they cool, trust me!