I’ve been shopping at our local farmer’s market for well over a decade. The market is a community onto itself, filled with kindly, familiar faces, some of who have become friends over the years.
One of those people is a woman I’ve seen there weekly since I first started going. A true beauty with bright, pink-streaked platinum blonde hair and her baskets overflowing with an array of fruits and vegetables, this woman always looked so effortlessly cool she seemed like someone I could only aspire to be — not to mention I couldn’t begin to imagine how one person could go through that much produce in a week!
Years later I finally met her. I’m not sure if we were introduced or just struck up conversation at one of the stalls, but when she spoke she became even cooler to me (if that is possible). It turned out that she had a name, Jules, and I found out why she always looked like she was buying out the market. Jules told me about her business, Renaissance Mamas, whose mission is to “empower and inspire women to take back the kitchen”. As it turned out, Jules had coincidentally been going into several of my friends’ kitchens to do everything from full makeovers on their cabinets, to teaching and advising them about the food they bought, to educating them how they could best cook for their families. Jules is essentially a magic kitchen fairy. If you hate cooking or know someone who does, just have them spend 5 minutes with Jules and they will be immediately converted.
Jules also makes amazing vegan chocolate chip cookies which became the inspiration for these beauties. Being a glutton when it comes to anything made with chocolate I doubled down on her version and made one tiny alteration, chopping big pieces of vegan chocolate to create tiny bits and chunks of chocolate throughout the cookies. As the batch baked I wondered, would they be as buttery and yummy as a regular chocolate chip cookie? Would the kids like them or think think they tasted like cardboard as I think some vegan baked treats can? Well, if the half-empty cookie jar on day one was any indication, I’d say that they’re beyond pretty darn good. What the kids and I didn’t finish, my husband quickly dispatched.
If you’re looking for a magical recipe to celebrate National Chocolate Chip Day next week, here’s another reason!
Out of This World Vegan Chocolate Chip Cookies
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1/4 cup almond, soy or rice milk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 10-ounce bag vegan chocolate morsels, chopped
- Preheat oven to 350° F.
- In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
- Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit.*
- Bake for 12 minutes.
- Cool and serve.
- *You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.
Thanks for this recipe. My grandson always expects cookies when he visits and these are perfect. I halved the recipe, used 2/3rds almond flour, coconut sugar and cooked in my Ninja Foodie. It made 8 medium cookies in no time. Think they would be fine 100% almond flour – next time…
I made these today and subbed 0.5 cups of flour for wheat germ. That’s all and I followed it to the t. The cookies came out perrrrrfect and all of us already gobbled up half jar. It’s very nice recipe without the pain of melted butter ( to cool down) and eggs. My cookies came out exactly as pictured and tastes awesome too
[…] least every couple weeks and keep lots of yummy items on hand in the freezer. Our two staples are Vegan Chocolate Chip Cookies and Vegan Banana […]
Does this batter freeze well? I’m looking for a chocolate chip cookie recipe that freezes well – thank you!
This recipe is amazing my kids love it and they want to eat it mostly everyday:D
such a wonderful, easy recipe! So nice to skip the butter and eggs!
Delicious. I have never used coconut oil and was unsure how it would “melt” and mix with the batter. I used the electronic mixer to mix the “wet” ingredients together. The batter was crumbly – I used a scoop and then squished the dough together before flattening them. They taste great and actually look like the cookies in the picture.
I followed the recipe exactly and unfortunately my cookies did not come out anything like your beautiful flat ones. Mine were big doughy clumps. Could the flour to oil/sugar ratio be off?. I make vegan cookies all the time, (My daughter is allergic to dairy and egg) and usually if there is 2 cups of flour there is more shortening and sugar to balance it out. Love your website!.
[…] BEST vegan chocolate chip cookies. Perfect in every […]
Hmmm I think you could use a different type of oil, but the coconut adds so much flavor! The coconut oil in this recipe replaces butter in a “normal” cookie recipe. You could use a vegan butter substitute!
Hi! My son is allergic to eggs, dairy, and all nuts and seeds. This includes coconut and sunflower and sesame oils. Can anyone suggest a substitute that would work well for that coconut oil? I would love to give him a chocolate chip cookie!
i made these this weekend, and the are indeed completely OUT OF THIS WORLD!! my son is GFCF, so i substituted a GF flour mix, and they are the most amazingly ‘normal’ chocolate chip cookies i’ve ever seen! he said they are his “most favouritest cookie in the universe!”… thanks so much for sharing!
SO yummy! Like everyone else- mine looked nothing like the picture. The dough was crumbly and I realized after it was all put together that I’d forgotten to add the almond/soy milk. All I had on hand was coconut milk. I added it and the dough came together. The finished cookie tastes like it is full of rich and yummy butter. Love ’em! Thanks for the recipe!
[…] stumbled across this site, and this recipe for vegan, chocolate chip cookies. It sounded (judging from her blog post) like they were […]
Ooh I just answered my own question. Refined coconut oil uses a process that bleaches (YUCK) the coconut meat. Unrefined doesn’t. I will be sticking to the unrefined!!
What is the difference between refined and unrefined coconut oil and should I be using one over the other? LOVE the cookies. Big hit in our house. They turned out perfectly and I had lots of little hands helping 😉
I made these tonight for my son. He has many food allergies and these were the first chocolate chip cookies he has ever had. He loves them! I wasn’t sure they would be any good because the dough was the consistency of thick soup but they turned out perfect. They look just like the picture!
Thank you very much for this awesome recipe 🙂
I substituted 1/2 cup coconut flour and used 1 1/2 c. AP. I added a little extra milk (soy) to make the batter more wet. I wanted to substitute more but I know playing around with the flours can sometimes be tricky, and you usually need to add more milk. I stirred in milk until my dough was wet and pressed them VERY flat (second time around…the first time they were nothing like the picture!). They were flat and delicious 🙂
These were really good! I used unsweeted vanilla almond milk and cut down on the vanilla extract to 3/4 tbsp. Dough was definitely crumbly, but I pressed it together into balls and flattened. They did not spread like in the picture above at all (even with pressing to flatten), but the taste was still great. Thanks for the recipe!
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