BakerbyNature’s Vegan Chocolate Chip Cookies
I’ve made these cookies a few times and there have been many requests for the recipe, here it is! Like many great recipes, I found it while sifting through Pinterest. These Vegan Chocolate Chip cookies by BakerbyNature are AMAZING. I brought them to a Christmas gathering last year and everyone love them!
I am a sucker for gooey chocolate chip cookies and these are just that. Even a few days later, they don’t get crunchy! Magically they are still soft and you could even zap them in the microwave a few seconds to bring back the ooey gooey goodness.
My one suggestion would be to use refined coconut oil. When I brought them to Christmas, everyone loved them, but they could taste the hint of coconut. This time around, I used the refined coconut oil and they were PERFECT. Even my mom loved them. Skip the sea salt on the top if you’re not interested but I love the salty sweet combination.
My favorite part of the recipe is smashing the chocolate chips on top at the end! They’ll be squishy and you might think they’re underdone but they’re not! Just smash the extra chocolate chips on top and allow the cookies to cool for a few minutes on the pan and I promise, they will be perfect.
BakerbyNature's Vegan Chocolate Chip Cookies
Author Ashley, BakerbyNature
Ingredients
1/2 cup coconut oil solid (be sure it is not melted at all)
1 and 1/4 cups light brown sugar packed
2 teaspoons vanilla extract
1/4 cup coconut milk I like to use the thicker Thai variety, but any coconut milk will work
1/4 cup unsweetened applesauce
2 and 1/4 cups all-purpose flour be sure not to pack your flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips use vegan chocolate chips if vegan, divided
Flaky sea salt optional
Instructions
Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
Recipe Notes
If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.
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