“These vegan chocolate chip cookies are yummy and super easy to make. You won’t have them for long, and perfect with some almond milk”
Peace Fam! I hope this post finds you well. I am trying to bake more, and found this recipe for vegan chocolate chip cookies that I wanted to share. I have made cookies before. Right now, this is the best recipe I have came across. I found the recipe at Betty Crocker.
I love to most eat a plant based vegan diet, but I try every other week to make a fun dessert, so I don’t feel completely deprived of all things. These cookies are made with coconut oil, so the recipe can get a little expensive, but they are yummy enough to be worth it.
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These vegan chocolate chip cookies are sure to be a hit in your home. I slowly polished them off over the course of a week. Keep in an airtight container so they don’t get stale. I imagine they won’t last long however.
Try the recipe, and let me know what you thought in the comment section, or on my social media.
| Servings |
cookies
|
Ingredients
- 2/3 cup refined coconut oil melted
- 2/3 cup vegan granulated sugar
- 2/3 cup packed vegan brown sugar
- 1/2 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 bag vegan chocolate chips 10 oz 1 1/2 cups
Ingredients
|
|
Instructions
- Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
- Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
| Servings |
cookies
|
Ingredients
- 2/3 cup refined coconut oil melted
- 2/3 cup vegan granulated sugar
- 2/3 cup packed vegan brown sugar
- 1/2 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 bag vegan chocolate chips 10 oz 1 1/2 cups
Ingredients
|
|
Instructions
- Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
- Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
