A Classic Cookie That's Free From Animal Products
Little sets the tastebuds aflame like warm chocolate chip cookies, fresh from the oven. However, if you're vegan, then the butter, eggs and milk chocolate typically in a cookie makes the comfort food problematic.
This vegan variety of chocolate chip cookies is easy to make and calls for ingredients common in plant-based kitchens. Bake up a batch just before your kids return from school or save them for post-dinner dessert. They also work well packed in baggies or small containers in bag lunches, and can be frozen up to a few months for longer-lasting freshness.
Total Time: 40 minutes | Prep Time: 20 minutes | Serves: 40
- 2/3 cup coconut oil, melted
- 2/3 cup beet sugar
- 2/3 cup packed vegan brown sugar
- 1/2 cup vanilla almond or soy milk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose or white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (10-ounce) bag vegan semisweet chocolate chips
- Heat your oven to 350F.
- In a large bowl, combine coconut oil and both sugars, stirring until well mixed.
- Stir in the milk and vanilla extract.
- Add the flour, baking soda, baking powder and salt, then stir the mixture until dough forms.
- Stir in the chocolate chips.
- Use a cookie scoop or your hands to create slightly rounded balls, about 1-inch across. Place them on ungreased cookie sheets.
- Bake the cookies for 11-14 minutes , or until the edges are lightly brown and the tops don’t appear doughy.
- Cool the cookies on the cookie sheets for a minute before placing them on a cooling rack or parchment paper on your counter top.
- Store the cooled cookies in a covered container for up to a week. They’ll stay fresh a few days longer, stored in the fridge. You can also freeze the cookies in air-tight containers for up to a few months.
Commercial sugars typically use bone char in processing, meaning they are not vegan. If you don't have vegan brown sugar on-hand, blend 2/3 cup beet sugar, minus one tablespoon, with 1 tablespoon of molasses in your food processor. For darker brown sugar, use a touch more molasses.
If you don’t have white whole-wheat flour on-hand but want to make heartier, whole-grain cookies, use half whole-wheat flour and half all-purpose flour. You can also use all whole-wheat flour, if you don’t mind a denser texture. If you do so, don’t pack the flour into your measuring cup; lightly spoon it in instead.
August McLaughlin is a health and sexuality writer and author of "Girl Boner: The Good Girl's Guide to Sexual Empowerment." Her work appears in Cosmopolitan, The Washington Post, DAME Magazine, LIVESTRONG.com and more. augustmclaughlin.com