I’ve been shopping at our local farmer’s market for well over a decade. The market is a community onto itself, filled with kindly, familiar faces, some of who have become friends over the years. 

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One of those people is a woman I’ve seen there weekly since I first started going. A true beauty with bright, pink-streaked platinum blonde hair and her baskets overflowing with an array of fruits and vegetables, this woman always looked so effortlessly cool she seemed like someone I could only aspire to be — not to mention I couldn’t begin to imagine how one person could go through that much produce in a week!

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Years later I finally met her. I’m not sure if we were introduced or just struck up conversation at one of the stalls, but when she spoke she became even cooler to me (if that is possible). It turned out that she had a name, Jules, and I found out why she always looked like she was buying out the market. Jules told me about her business, Renaissance Mamas, whose mission is to “empower and inspire women to take back the kitchen”. As it turned out, Jules had coincidentally been going into several of my friends’ kitchens to do everything from full makeovers on their cabinets, to teaching and advising them about the food they bought, to educating them how they could best cook for their families. Jules is essentially a magic kitchen fairy. If you hate cooking or know someone who does, just have them spend 5 minutes with Jules and they will be immediately converted.

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Jules also makes amazing vegan chocolate chip cookies which became the inspiration for these beauties. Being a glutton when it comes to anything made with chocolate I doubled down on her version and made one tiny alteration, chopping big pieces of vegan chocolate to create tiny bits and chunks of chocolate throughout the cookies. As the batch baked I wondered, would they be as buttery and yummy as a regular chocolate chip cookie? Would the kids like them or think think they tasted like cardboard as I think some vegan baked treats can? Well, if the half-empty cookie jar on day one was any indication, I’d say that they’re beyond pretty darn good. What the kids and I didn’t finish, my husband quickly dispatched.Vegan Chocolate Chip Cookies from weelicious.comPin

If you’re looking for a magical recipe to celebrate National Chocolate Chip Day next week, here’s another reason! 

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Out of This World Vegan Chocolate Chip Cookies

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Servings: 4 cookies
Author: Catherine McCord
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes

Ingredients  

  • 1/2 cup coconut oil
  • 1 cup brown sugar
  • 1/4 cup almond, soy or rice milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 10-ounce bag vegan chocolate morsels, chopped

Instructions 

  • Preheat oven to 350° F.
  • In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
  • Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit.*
  • Bake for 12 minutes.
  • Cool and serve.
  • *You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.

Nutrition

Sodium: 260mg | Sugar: 31g | Fiber: 2g | Calories: 350kcal | Fat: 16g | Protein: 3g | Carbohydrates: 50g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Hmmm I think you could use a different type of oil, but the coconut adds so much flavor! The coconut oil in this recipe replaces butter in a “normal” cookie recipe. You could use a vegan butter substitute!

  2. […] BEST vegan chocolate chip cookies. Perfect in every […]

  3. I followed the recipe exactly and unfortunately my cookies did not come out anything like your beautiful flat ones. Mine were big doughy clumps. Could the flour to oil/sugar ratio be off?. I make vegan cookies all the time, (My daughter is allergic to dairy and egg) and usually if there is 2 cups of flour there is more shortening and sugar to balance it out. Love your website!.

  4. Delicious. I have never used coconut oil and was unsure how it would “melt” and mix with the batter. I used the electronic mixer to mix the “wet” ingredients together. The batter was crumbly – I used a scoop and then squished the dough together before flattening them. They taste great and actually look like the cookies in the picture.

  5. Does this batter freeze well? I’m looking for a chocolate chip cookie recipe that freezes well – thank you!

  6. […] least every couple weeks and keep lots of yummy items on hand in the freezer. Our two staples are Vegan Chocolate Chip Cookies and Vegan Banana […]

  7. I made these today and subbed 0.5 cups of flour for wheat germ. That’s all and I followed it to the t. The cookies came out perrrrrfect and all of us already gobbled up half jar. It’s very nice recipe without the pain of melted butter ( to cool down) and eggs. My cookies came out exactly as pictured and tastes awesome too

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