Go Back
+ servings
The Best Vegan Chocolate Chip Cookies
Print Pin
5 from 7 votes

The Best Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are an easy 20-minute treat that's dairy-free, egg-free and sweetened with applesauce!
Course Dessert
Keyword chocolate, chocolate chip, cookies, dairy-free, sweet, sweets, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 359kcal
Author Shanika | Orchids + Sweet Tea

Ingredients

COOKIES:

  • 2 ¼ cups organic all-purpose flour
  • 1 teaspoon baking soda
  • ½ cup organic brown sugar
  • ¾ cup organic cane sugar
  • ½ teaspoon sea salt
  • Pinch of ground cinnamon
  • ½ cup softened coconut oil, NOT MELTED! (See Notes!)
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • ¼ cup Almond milk, room temp. (You can use your favorite plant-based milk!)
  • ¼ cup organic applesauce, unsweetened
  • 1 ½ cups vegan chocolate chips (You can also use chopped vegan whole chocolate as well!)

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and lightly grease a large cookie sheet.
  • In a large bowl, add in the softened coconut oil and both sugars, whisking everything until well combined and the mixture looks smooth and well combined. Add in the molasses, applesauce, and vanilla, whisking them together until combined.
  • Add in the flour, baking soda, salt, and pinch of cinnamon, mixing everything together using a rubber spatula until the mixture becomes wet, thick, and holds together well. Fold in chocolate chips.
  • Using a medium-size scoop (about 1 ½ Tbsps), scoop each cookie dough onto the prepared cookie sheet, leaving 1-inches between each cookie for spreading when they bake. 
  • Bake for 11 to 12 minutes, or until the edges are golden brown.
  • OPTIONAL: At 5 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down.
  • Remove the cookies from the oven and press remaining chocolate chips on top of warm cookies, if desired. 
  • Cool cookies on the cookie sheet for a few minutes before serving. Enjoy with your favorite glass of dairy-free milk.
  • Bon Appetit!

Notes

  • TIP: If the dough appears too sticky, add a little more flour (1 tablespoon at a time); However, if the dough appears too dry (add 1 tablespoon of Almond milk at a time).
  • STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature. 
  • FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
  • COCONUT OIL: If Coconut Oil is melted or not that solid, place amount required for recipe into a mason jar and place in the refrigerator for up to an hour, or until fully solid. When ready to use, let sit at room temperature for 10-15 minutes so that it is easier to scoop (not rock hard!) and incorporate.
  • BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional!

Nutrition

Calories: 359kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 199mg | Potassium: 70mg | Fiber: 2g | Sugar: 34g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 3mg