Vegan Chocolate Chip Cookies. These are yummy, kid-friendly, vegan chocolate chip cookies! Add in any other mix-ins of your choosing. Remember, the texture of the cookies will be different from regular baked goods because of the lack of dairy and eggs. The dough may be a little crumbly, but just smoosh it together and it will work fine! Vegan baking isn't all that different from traditional baking.
By swapping out just a few ingredients and making some minor adjustments, we've created vegan chocolate chip cookies that are sweet, chewy and satisfying.
In fact, you may find that everyone in your family, not just the vegans, starts asking for these delicious treats.
Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well.
You can cook Vegan Chocolate Chip Cookies using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Vegan Chocolate Chip Cookies
- It's 2 Cups of Plain Flour.
- It's 1/2 Cup of Coconut Jam or Coconut Oil.
- Prepare 1/3 Cup of Nut Milk (Hemp).
- You need 1 Cup of Soft Brown Sugar.
- Prepare 1 tsp of bicarbonate of soda.
- Prepare 1 Cup of Dark Chocolate Chips.
- Prepare 1 pinch of salt.
Stir in chocolate chips and nuts. In this recipe, we'll be creaming together butter, sugar, vanilla and milk, then mixing in flour and chocolate chips all in one bowl creating the most amazing vegan chocolate chip cookies. Here is everything you'll need, plus ideas and tips for substituting as needed. Need some help with your vegan chocolate chip cookies?
Vegan Chocolate Chip Cookies step by step
- Preheat the oven to 180 degree Celsius and line two baking trays..
- Heat the Coconut Jam and Brown sugar in a microwave for 30 seconds and then mix together throughly. Add the milk and mix into a paste..
- In another bowl mix the flour, bicarb and salt together. Once mixed add in the wet ingredients. Mix with your hands until it's crumbly, then add the chocolate chips and roll into small balls..
- Place onto the baking trays and into the oven, they should be nicely cooked in 10 minutes. Remove to cool slightly, then eat!.
I've got some advice: If the cookie dough is too sticky to roll into balls, add a tablespoon of flour at a time until the dough is smooth enough. If the cookie dough is too dry and crumbly, at a teaspoon of non-dairy milk at a time. (Sometimes the chocolate chips will make them fall apart while rolling, so make sure the dough is actually the issue.) In a large bowl, add the coconut oil, granulated sugar, brown sugar, applesauce and vanilla, and mix well. Stir in the all-purpose flour, baking soda, baking powder and salt until a dough forms. Lastly, mix in chocolate chips until well incorporated. The higher temperature yields cookies that are crispy on the outside but chewy on the inside.