Recipe | Soft & Chewy Vegan Chocolate Chip Cookies

I’m a sucker for a really good cookie. Even more so when it’s filled with tons of chocolate. I know I’m not alone on this. 😉

Did you know it’s crazy easy to make a vegan chocolate chip cookie? And it’s even easier to feed them to non-vegans, because they will not be able to tell that they are vegan. It’s a win win for everyone!

Here’s what you need:

2/3 cup vegetable oil
2/3 cup pure cane sugar
2/3 cup brown sugar
1/2 cup unsweetened almond milk
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 10oz bag of dairy-free semi sweet or dark chocolate chips (1 1/2 cups. You can use more or less as desired)
 *Optional coconut flakes
Directions:
Heat oven to 350°F (177c). In a large bowl, combine vegetable oil, sugar and brown sugar until they are well mixed. Then, stir in the almond milk and vanilla extract.
In a separate bowl, combine flour, baking soda, baking powder and salt. Add the wet ingredients to the dry and mix well. Stir in chocolate chips.
Drop dough by slightly rounded tablespoonfuls (or 2 tablespoons full for larger cookies) 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 a tightly covered container to keep them fresh.

 

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Coconut flakes are optional, but I added some to a few of the cookies by my boyfriend’s request. 🙂 It was a great idea!

I know you will LOVE these cookies and want to make tons of them for your friends and family. Let me know how they turn out!

Follow me on Instagram and tag posts with #Sunlightofthemind so we can be friends! ❤

 

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