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Vegan Chocolate Chip Cookies

Makes about 36 cookies
Time 1 hr 10 min
It’s hard to eat just one of these old-fashioned favorites, made vegan with coconut oil and almondmilk in lieu of butter and eggs.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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