Vegan Chocolate Chip Cookies
- 2 1/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2/3 cup coconut oil, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup unsweetened plain almondmilk
- 2 teaspoons pure vanilla extract
- 1 cup vegan mini or regular semisweet chocolate chips
Preheat the oven to 350°F. Line 3 large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In a large bowl, using an electric mixer fitted with the paddle attachment, beat together oil, sugars, almondmilk and vanilla on medium speed until well combined. (Alternatively, stir together with a wooden spoon.)
Add flour mixture to oil mixture and beat or stir again until just combined. Stir in chocolate chips.
Working in batches, shape cookie dough into 1 1/2-inch balls and place on the prepared baking sheets, spacing them about 2 inches apart.
Bake until cookies are golden brown and just cooked through, 10 to 12 minutes. Let cookies cool on the baking sheet for a few minutes and then transfer to a wire rack and let cool completely, or let cool on the baking sheet.
Cookies will keep in an airtight container at room temperature for up to 3 days.
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- 2 1/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2/3 cup coconut oil, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup unsweetened plain almondmilk
- 2 teaspoons pure vanilla extract
- 1 cup vegan mini or regular semisweet chocolate chips