Description
These Vegan Chocolate Chip Cookies are as classic and delicious as chocolate chip cookies get! They’re perfectly chocolatey, soft & chewy, easy to make and require just 9 simple ingredients. Plus, they’re made in 1 bowl and require no chill time.
Ingredients
- 3/4 cup refined coconut oil* (see notes)
- 3/4 cup organic granulated sugar
- 3/4 cup packed organic brown sugar
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour (see notes for gluten-free option)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cups vegan chocolate chips
Instructions
- In a large bowl, add the coconut oil, granulated sugar, and brown sugar. Using a hand mixer (or a whisk) cream the oil and sugars together until fluffy.
- Add in the applesauce and vanilla, and mix well.
- Stir in the all-purpose flour, baking soda, baking powder, and salt until a dough forms. Lastly, fold in chocolate chips until well incorporated.
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Keep in mind that this recipe makes 3 dozen so you will need to bake multiple batches. See notes for freezing options.
- Using a 1 tablespoon-sized scooper, drop mounds of dough onto the baking sheet 2 inches apart (we fit 12 on each sheet and baked these in 3 batches). No need to press them down.
- Place into the oven and bake for 13-14 minutes, or until the edges brown. The cookies will seem soft but don’t worry, they will firm up while they cool. Allow the cookies to rest on the baking sheet for 1 minute after removing them from the oven and then carefully transfer them onto a cooling rack using a spatula.
- Cool until set and then dig in!
Notes
- We opted for refined coconut oil in order to avoid the coconut flavor. Unrefined coconut oil will have a coconut flavor so just keep that in mind!
- We originally made this recipe with melted coconut oil but from your feedback, we updated this recipe on 5/22/21 to use room temperature coconut oil instead. This way, there is no longer the need to chill the dough and it speeds up the prep time so you can eat your cookies much sooner!
- If you would like to make these gluten-free, we recommend the Bob’s Red Mill 1:1 Gluten-free Baking Flour. We tested this recipe with it and it was successful!
- If you would like to save this dough for later, you can freeze it! Line a baking sheet with parchment paper and use a cookie scooper to evenly scoop mounds of the dough. You can line them up close together since you are not baking them. Once you have scooped out all of the dough, place the baking sheet into the freezer for 30-60 minutes (the longer the better). Remove the dough mounds from the trays and transfer them to a freezer safe bag. Be sure to keep note of when you freeze them + what time and temperature you need to bake them at! Since the dough is frozen, it might require 1 to 2 minutes or even longer for baking.
- Store in an airtight container for 1 week.
- Prep Time: 2 hours 10 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: Vegan
