Description
These Best Vegan Chocolate Chip Cookies are perfectly chewy with gooey centers and crisp edges, made without any animal products. Featuring rich dark chocolate chips, creamy almond butter, and coconut oil, they deliver deep chocolate flavor with a satisfying texture. Ideal for vegan dessert lovers looking for an easy-to-make, buttery cookie that boasts wholesome ingredients and a luxurious taste.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (9 ounces / 250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1/2 cup (4 ounces) coconut oil, melted
- 1/3 cup (3.15 ounces) unsweetened creamy natural almond butter
- 6 tablespoons (3 ounces) water
- 2 teaspoons pure vanilla extract
- 1 1/4 cups (9.35 ounces) tightly packed dark brown sugar
Add-ins
- 10 ounces vegan chocolate chips or chopped dark chocolate bar (at least 70% cocoa)
Instructions
- Preheat and Prepare Baking Sheets: Position a rack in the center of the oven and preheat to 350°F (175°C). Line two half-sheet pans with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt until fully incorporated to ensure even leavening and seasoning.
- Mix Wet Ingredients and Sugar: In a large bowl, whisk melted coconut oil, almond butter, water, and vanilla extract until smooth. Add the dark brown sugar and whisk until the mixture is fully combined and homogenous.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the wet mixture and gently fold with a rubber spatula until just combined. Stir in the chopped chocolate chips evenly throughout the dough.
- Portion Cookie Dough: Use a 3-tablespoon cookie scoop to portion dough balls on the prepared sheet pans, spacing at least 3 inches apart. If dough is too soft to scoop, refrigerate for 45 minutes to 1 hour to firm up.
- Bake Cookies: Bake one pan at a time for 12 minutes until cookie edges are set but centers remain gooey, allowing for perfect chewy texture.
- Cool Cookies: Remove from oven; cookies may look puffed but will flatten and crack while cooling. Cool on the pan on a wire rack for 20 minutes or until edges and bottoms are firm to touch.
- Serve and Store: Repeat baking with remaining dough. Serve warm or at room temperature. Optionally, sprinkle with flaky sea salt. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
- Coconut Oil: Use either traditional coconut oil for a tropical flavor or refined coconut oil for a more neutral taste that highlights almond and chocolate notes.
- Nut and Seed Butters: This recipe adapts well to alternative nut butters such as tahini or peanut butter for different flavor profiles.
- Equipment: Recommended tools include baking sheets, medium cookie scoop, stainless steel bowls, and optionally a stand-up mixer for smoother mixing.
Nutrition
- Serving Size: 1 cookie (approximately 16g)
- Calories: 89 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
