Chocolate Chip Cookies

Learn how to make cookies that come to be vegan with the nicest chocolate chip. They’re completely chocolatey, soft, and chewy, easy to make, and no strange ingredients are required.

Nothing quite like a fresh batch of chocolate chip cookies with a tall glass of almond milk, is that right?
The great thing about this recipe is that to make it, you shouldn’t need funky, difficult-to-find ingredients! Coconut oil, melted and granulated sugar, brown sugar, apple sauce, vanilla, all-purpose flour, baking soda, salt, baking powder, and vegan chocolate chips are needed for this recipe. We used coconut oil and apple sauce instead of eggs and butter. Swaps were easy with the correct ratios, and I assure you couldn’t even say they were vegan,

Chocolate Chip Cookies

Learn how to make cookies that come to be vegan with the nicest chocolate chip. They’re completely chocolatey, soft, and chewy, easy to make, and no strange ingredients are required.

Prep Time: 2 hours 10 minutes
Cook Time: 13 minutes
Total Time: 2 hours 23 minutes
Yield: 36 cookies (3 dozen)
Category: Dessert, Cookies

Ingredients

3/4 cup of refined coconut oil, melted*
3/4 cup of organic granulated sugar
3/4 cup of packed organic brown sugar
1/2 cup of unsweetened applesauce
2 teaspoons of vanilla
2 1/2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1/2 teaspoon of baking powder
1 1/4 cups of vegan chocolate chips

Instructions

1. Add the coconut oil, granulated sugar, brown sugar, applesauce, and vanilla into a big bowl and blend well. Stir in the flour, baking soda, baking powder, and salt until it forms a dough. Finally, just until incorporated, mix in the chocolate chips.

2. Put the dough in the refrigerator to cool for 2 hours. Because we use melted coconut oil, the cookies (unchilled) on their own will be flat but might spread over.

3. Preheat the oven to 350 ° F and line a baking sheet with a silicone mat or parchment paper. Keep in mind that there are 3 dozen in this recipe, so you’ll have to bake multiple batches.

4. Be using a tablespoon-sized scooper to drop mounds of dough onto the baking sheet 2 inches apart (we fit 12 on each sheet and baked these in 3 batches). Without the need to always press them down.

5. Place in the oven and cook for 15 minutes, or till browned on the edges. The cookies look soft, but just don’t worry, they’re going to firm up while they’re cooling off. After removing them from the oven, allow the cookies to rest on the baking sheet for 1 min and then carefully move them to a cooling rack using a spatula. Entirely cool.