Ok, sharing my FAVORITE chocolate chip cookie recipe that just so happens to be vegan. When baked perfectly, they are slightly hard on the outside but super soft when you bite into it with a hint of cinnamon. I remember making these for a birthday party and getting lots of people saying, “no way these are vegan!” I’ve tweaked the recipe a few times since finding it online from the Vegan Housewives blog.
Chocolate Chip Coconut Cookies (V)
- 1/2 c coconut oil (soft, not melted!)
- 1 c brown sugar (you can do 1/2 c dark brown, 1/2 c light brown)
- 1/4 c homemade hemp milk (or other non-dairy milk…rice milk works really well here!)
- 1 Tbs vanilla extract
- 1 c all-purpose flour
- 1 c + 2 Tbs cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2/3 c chocolate chips (mixture of mini and regular chips work the best!)
- 1/3 c unsweetened coconut flakes (optional)
- Cream oil and sugar very well in a mixer (or by hand. If by hand, make sure coconut oil is softened first.) Add in milk and vanilla, combine well.
- In a separate bowl, combine dry ingredients. Slowly add dry into the wet sugar/oil mixture until just combined. Fold in chocolate chips and coconut flakes if using.
- Set dough in the fridge for 30 min to 24 hours (longer is better.) When ready, preheat oven to 350° and line a couple cookie sheets with parchment paper. Scoop dough using a 2 Tbs scoop and roll into balls, flatten slightly on baking sheet.
- When oven is properly preheated, bake 7-10 min until edges slightly brown and puff up a bit. Remove from oven and let cool. The cookies will continue to cook when out of the oven, so be patient!
- Measure the coconut oil as a solid, if you measure it as a liquid, the cookies will turn out very oily.
- Mix dark and light brown sugar!
- You may also use only all-purpose flour instead of the mix of cake and AP. Instead, use 2 cups all-purpose.