Classic Vegan Chocolate Chip Cookies Recipe
Craving cookies but don’t want dairy drama or egg-related guilt? Girl, same. These classic vegan chocolate chip cookies get it. They’re chewy, golden, and fabulous—like you, but with fewer emotional breakdowns. No butter, no problem. Almond milk saves the day, while coconut oil brings that glow (inside and out). Chocolate chips melt perfectly, your stress doesn’t. The prep? Fast. The cleanup? Minimal. The satisfaction? Off the charts. Honestly, you might not share these with anyone, and I fully support that decision. You didn’t bake to make friends—you baked for survival.
Classic Vegan Chocolate Chip Cookies Recipe
Soft, golden, classic vegan chocolate chip cookies that even your non-vegan neighbor will “accidentally” devour in your kitchen.
Ingredients
Method
- Preheat oven to 350°F (180°C). Line tray with parchment. Don’t skip this unless you love scrubbing baked sugar.
- In one bowl, whisk flour, baking soda, and salt. Easy enough, right?
- In another, beat coconut oil, brown sugar, and cane sugar until smooth and dreamy.
- Pour in almond milk and vanilla. Stir until it becomes your new favorite texture.
- Mix dry into wet, then fold in chocolate chips like the elegant rebel you are.
- Scoop dough balls onto your tray. Leave room—they’ll spread like gossip.
- Bake 10–12 minutes. Tops golden? Pull ‘em. Centers soft? Even better.
- Cool on tray for 5 minutes, or eat straight from tray like the baking queen you are.
Notes
Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Magnesium: 6%
- Calcium: 2%
- Zinc: 5%
- Vitamin E: 4%
