Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers
Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers
Ingredients
- 1/2 cup coconut oil or vegan butter, softened -not melted!
- 3/4 cup brown sugar (or mix together 3/4 cup white sugar + 1 teaspoon molasses)
- 1/4 cup plant-based milk, such as canned coconut milk or a rich creamy vegan milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
Optional additions
- 1 teaspoon ground coffee for a delicious depth
- vanilla bean paste or powder instead of extract
- 1 teaspoon orange zest
- 1/2 cup coarsely chopped nuts
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dried cranberries
- sprinkle with coarse salt crystals before baking
Instructions
- 1
Mix the wet ingredients. In a large bowl or a stand mixer, cream together softened vegan butter and brown sugar. Add milk and vanilla, fully beat until fluffy. Scoop the mixture to one side of the bowl.
- 2
Add dry ingredeints. Add flour (spooned and leveled), baking soda, and salt to the bowl on the other side, and give the dry ingredients a quick stir. Then combine the wet and dry ingredeints until fully incorporated.
- 3
Mix in the chocolate chips, along with any other additions.
- 4
Shape. Scoop 1.5-ounce cookies (1 1/2-inch diameter ball) onto a parchment-lined baking tray with a few inches of space around each one. Flatten just slightly with a wet hand.
- 5
Refrigerate the cookie dough for at least 30 minutes. This is really key- you want the cookie dough cold when going into the oven.
- 6
Preheat the oven to 350F
- 7
Bake on the middle rack in the preheated oven for 12-14 minutes.
12 min - 8
Let cool on the baking sheet for 20 minutes before moving to a wire rack. The cookies will be very soft and fresh out of the oven, but will firm up and crisp. Let cool completely before storing.
Nutrition
Per serving (based on 1 servings)

