Vegan Chocolate Cookies
Preheat the oven to 350ºF or 180ºC.
- Cook1 h 20 min
- Total1 h 20 min
- Serves4
- LevelAdvanced
Ingredients
- 1/2 cup (105 g) coconut oil, solid, not melted, see notes
- 3/4 cup (135 g) brown, cane or coconut sugar
- 1 tsp vanilla extract (optional)
- 3/4 cup (190 ml) unsweetened plant milk of your choice, I used soy milk
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 and 3/4 cups (210 g) whole wheat flour
- 1/2 cup (90 g) vegan chocolate chips + 2 tbsp for topping your cookies, (optional), see notes
Method
- Preheat the oven to 350ºF or 180ºC.
- Add the coconut oil and the sugar to a bowl and mash them with a fork until well combined. You’ll get a creamy mixture, with no coconut oil chunks.
- Add the vanilla extract, milk and cocoa powder. Mix until well combined.
- Add the baking soda and salt and mix again.
- If the temperature is warm where you are, chill the mixture in the fridge for 15-30 minutes to firm up, or the cookies will flatten and spread too much when baking in the oven. If it’s cold where you are, just omit this step.
- Add the flour and stir again. Then add the chocolate chips and stir until just combined (don’t over stir).
- Make balls with your hands, place them onto a lined baking sheet, press them down a little bit and evenly distribute them, about 2 inches or 5 cm apart because the cookies will expand in the oven. I like to add more chocolate chips on top before baking, but it’s up to you.
- Bake for 12-15 minutes (my cookies were ready in 15 minutes) or until lightly golden brown and the tops look set. Let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack and then let them cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand.
- Keep the cookies in an airtight container at room temperature or in the fridge for up to 1 week or in the freezer for 1 month.
