Hi, vegetarian carnivores! There are no words to describe the different and wonderful recipes we all associate with the holidays. The baking, the special recipes – it is all just so wonderful. And since it is already quite a few days into December, I think it is high time I got out a delicious healthy vegan chocolate chip cookies recipe 😉
A huge plus to this recipe is that you don’t need any fancy equipment! If you have an electric whisk that is great, but honestly a hand whisk will do the trick without too much elbow grease.
Back to vegan!
It is no secret that I love vegan food, especially vegan baking! It can be such a challenge sometimes to find vegan baked goods, seeing as how almost everything has eggs, butter, milk, or cream of some sort. And that is where I come in! I am here to simplify and vegan-ize all your favorite recipes. So, whether you are a vegan, or new to veganism, or a veteran vegan, you are going to love what I have in store for you today!
Lots of practice
This recipe is one that I have perfected over the last couple years. I was originally inspired to look into traditional baking alternatives to eggs, butter, and milk when I saw a vegan recipe for cookies and got to thinking: vegans probably have a really tough time finding desserts they can eat. I have made these cookies more than 15 times over the last couple years (mainly over the holidays for Santa of course) and have received tons of requests from friends and family to share the recipe so I think this is a most opportune moment 🙂
If you are a veteran follower of The Vegetarian Carnivore, welcome back! You probably remember reading my previous vegan dessert recipes and about the substitutes I used in those. If you are new, welcome and I am so excited to have you on board! You are going to find my recipes are quick, easy, and absolutely delicious. The people who tasted these cookies at home and at my workplace couldn’t believe they were vegan and it is safe to say they did not miss the animal products! And it is truly much healthier! Imagine eliminating eggs and two whole sticks of butter! Dare I say, Christmas Miracle? 😉
For this recipe I used a double threat. Instead of two replacements for eggs and butter, I used coconut oil and it did double duty. Coconut oil, like I have previously said, has a high smoke point and is great for baking. For this reason, some people like to saute in coconut oil instead of olive oil, saving the latter for salad dressings and other uncooked purposes. The reason is that it is easier to burn olive oil than it is coconut oil. I still enjoy sauteing in olive oil, but coconut oil is best for this purpose because it is flavorless and can withstand 325 degrees Fahrenheit.
Next, I used a coconut milk to substitute for dairy milk, but I have also used pea protein milk and soy milk and they all work really well, so whatever non-dairy milk you have will be just fine.
(Brown) Sugga Sugga
Here’s my biggest secret. NO WHITE SUGAR. You heard me! I only use dark brown sugar for these cookies. I experimented with a lot of different ratios of white and brown sugar until I arrived at the conclusion that all brown sugar is the best option. And here’s why: Brown sugar reflects a molasses content, which yields a chewy texture and a deep caramel flavor to your cookies. It also tints your cookies a beautiful golden brown, which is a plus in this recipe since you don’t have the dairy to help with the coloring. The more molasses, the darker brown your sugar. So I use a dark brown sugar because I like my cookies to have a rich caramel flavor and to hold their own without crumbling in my hand.
Ok, it is high time! Let’s get baking!
Ingredients (12 jumbo cookies)
- 2 1/4 cup flour
- 1/4 cup coconut oil, melted
- 1 cup packed dark brown sugar
- 1/4 cup any non-dairy milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup dark chocolate baking chips
- 1/2 cup chopped pecans or almonds (optional)
- Preheat oven to 325 degrees Fahrenheit.
- In a mixing bowl, whisk together the coconut oil and brown sugar until well combined.
- Add in the milk and vanilla extract and whisk it until combined.
- Sift in the flour, baking soda, and salt and whisk together until well combined. Here is a picture of what the dough consistency should look like when lightly pressed down. It should bind together.
- With a spatula, mix in the chocolate chips and nuts, if desired.
- Divide mixture into 12 large cookies, or 16 small cookies, but I like to go big!
- Place on a baking tray. HINT: THESE DO NOT SPREAD VERY MUCH SO YOU DON’T NEED TO LEAVE A HUGE GAP BETWEEN COOKIES.
- Bake at 325 for 12-15 minutes. I tend to lean towards 14 minutes.
- Take them out and cook completely.
This classic chocolate chip recipe is my absolute go-to recipe for any gathering or even just a “30 minutes downtime” kind of recipe. The entire mixing and prepping takes me about 10 minutes, while the baking takes me 14 minutes. It is such a quick recipe that is sure to be a crowd pleaser. Every time I make it I do something slightly differently: adding chopped nuts, adding peppermint extract to be extra festive for the holidays, you name it!
Take a look at the results! My mouth waters just thinking about these delicious cookies.
What do you guys think of coconut oil? Do you love it as much as I do? Have you used it in your baking before? And when are you going to be trying out this bomb recipe? Let me know in the comments below!
See you soon!
Janani <3 <3