Vegan Chocolate Chip Cookies
When I first set out to make a chocolate chip cookie that my son could eat, I wasn’t actually looking to make it vegan, just dairy and soy free. I cut out the butter and replaced it with a blend of Earth Balance Soy Free buttery sticks and Expeller Pressed Coconut oil (which gave them a slightly tropical vibe). They were good, but they weren’t great. I was still using eggs at this point. On a whim, I cut out the eggs, upped the baking soda a tad, and added some high protein plant milk (I used Bolthouse Farms brand, but any brand will do).
It was amazing! The cookies stayed soft and chewy on the counter, they weren’t excessively oily, and they froze great. Best of all Mr. William approved so I know I must have done something right!
Although Extra Virgin Coconut Oil is preferable in many applications, I actually like the cheaper, more accessible Expeller Pressed version in these cookies. It has a less intense coconut flavor, and will keep your cookies from tasting like a Pina Colada (unless you’re into that…then use the Extra Virgin!)
Finding soy and milk free chocolate chips can be a bit of a struggle. The two brands that I use most often are Guittard and Enjoy Life. They’re both available in most large grocers and health food stores (at least in the US!)
- 1 cup Granulated White Sugar
- 1 1/2 cup Dark Brown Sugar, packed
- 1 tsp Kosher Salt
- 1/2 cup Expeller Pressed Coconut Oil, melted
- 1/2 cup non dairy, soy free butter, melted
- 1/2 cup Almond or other Non-Dairy Milk
- 2 tsp Vanilla Extract
- 3 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 8 oz Vegan Chocolate Chips
Combine sugars and salt in the bottom of a stand mixer. Turn mixer on low and slowly drizzle in coconut oil and butter until well combined. Increase mixer to medium and whip oils and sugar until shiny and smooth, about 5mn.
Leave mixer on low and pour in milk and vanilla until combined.
Turn off mixer and add flour and baking soda. Turn mixer back on to low and stir until just combined. Add chocolate chips and stir in until just combined.
Cover mixer bowl and refrigerate at least 30mn or overnight. If refrigerating overnight allow dough to set on counter for 30mn before scooping.
20mn before baking turn oven on to 350F. Form 1" balls of dough using a scoop or your hands and place 1 1/2" apart on a parchment lined baking sheet. Bake until very light golden and just barely set, 12-14 minutes.
Remove immediately from pan and set on a wire rack to cool. Cookies can be stored for up to 7 days at room temp in a tightly sealed container, or frozen for up to 3 months.