Vegan chocolate chip cookies are a delicious alternative to traditional chocolate chip cookies that do not contain any animal products like eggs or dairy.
Who doesn’t love a delicious warm from the oven cookie? These Vegan chocolate chip cookies satisfy the craving when you want something a little healthier than it’s non-Vegan counterpart.
In the past few years, Vegan products are quite comparable to theeir non-Vegan counterparts. My favorite non-dairy chocolate chip to use is by Enjoy Life – a company that specializes in allergy-free, gluten-free, and dairy-free foods. I find them in most grocery stores as the Vegan movement has become more mainstream.
These chocolate chip cookies can easily be customized by adding walnuts, coconut flakes, or any other mix-in you desire. I have had requests for raisins and dried cranberries as well.
However, don’t be fooled by the word “Vegan” – this recipe still uses both brown and white sugar. You can use a healthier sugar such as coconut sugar or date sugar. It’s even possible to use a sugar substitute such as Stevia. Just keep in mind these chocolate chip cookies are vegan, not sugar free.
If you want a little extra sweetness, add a little maple syrup (about 1/4 cup) into the wet ingredients before adding the flour mixture. This will make the cookies more chewy as well.
I also have a great recipe for a Vegan Chocolate Chip Breakfast Cake that uses less sugar for a dense but delicious alternative to a traditional scone.
Vegan Chocolate Chip Cookies
Vegan chocolate chip cookies are a delicious alternative to traditional chocolate chip cookies that do not contain any animal products like eggs or dairy.
Ingredients
- 1-1/4 cups packed dark brown sugar
- 1/2 cup canola oil
- 6 tablespoons vanilla soy milk
- 1/4 cup sugar
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup dairy-free semisweet chocolate chips
- 1/2 cup finely chopped walnuts
Instructions
- Preheat oven to 375° and line a large cookie sheet with parchment paper.
- In a large bowl, add the brown sugar, canola oil, non-dairy milk, white sugar, applesauce, and vanilla extract and mix until well blended.
- In a seperate bowl, combine the flour, baking soda, and salt.
- Add the flour mixture to the sugar mixture and mix well.
- Gradually fold in the chocolate chips and walnuts (if using).
- Drop golf ball size spoonfuls 2 inches apart onto the prepared cookie sheet.
- Bake for 12-15 minutes, until the edges begin to brown.
- Cool for one minute before removing the cookies from the cookie sheet to a wire cooling rack (the cookies will be slightly crumbly but will harden as they cool).
Helen Corbin
Monday 6th of January 2014
You are absolutely amazing - good for YOU (and Chad) :-)
Chad
Monday 6th of January 2014
I ate about a third of the batch the night she made them. They were very soft (which I like), but I wouldn't have guessed they were vegan if she didn't tell me. Very, very yummy!! :)