- ¼ cup (50g) coconut oil , melted
- ¼ cup (50g) organic cane sugar
- ¼ cup (50g) brown sugar
- ¼ cup unsweetened plant based milk
- 1 tsp vanilla extract
- 1 ¼ cup + 2 tbsp (170g) all-purpose flour (see notes)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ¾ cup (120g) chocolate (see notes)
Easy Vegan Chocolate Chip Cookies
Let me present to you the chocolate chip cookies I served at my wedding!!
That’s right, when Sam and I tied the knot at the end of September, we had a dessert bar that featured an amazing vegan cake from my dear friend Olivia, baklavas from a local bakery, and two homemade cookies created by yours truly.
One of the cookies were these Easy Vegan Chocolate Chip Cookies. Prior to the wedding, I spent weeks testing this recipe! I wanted a cookie recipe that was:
really easy to put together,
not too costly,
and that could be prepared in advance, frozen, and baked on our big day.
I first considered making a recipe from my cookbook: The Only Chocolate Chip Cookies I Will Ever Make, but based on the number of cookies I was making and the requirement for freezing the dough (I did not want to be whipping up cookies from scratch the day of my wedding!), I chose to go a more traditional route in terms of ingredient list.
Tips on Making These Cookies in Advance
Since I made these over a week before my wedding and they were a big hit with my guests, here are a few tips to make these cookies in advance too.
Refrigerate the dough for only 30 minutes.
Form 14 cookies and place them on a plate.
Line the bottom of a large freezer-friendly container (that has a lid) with parchment paper. Place as many cookies as can fit in the container. Top this layer of cookies with another piece of parchment paper and top with cookies. Repeat until all the cookies are in your container. Close and freeze for up to 1 month.
On the day of baking, remove the cookies from the freezer, place on a parchment lined baking sheet and thaw for 30 minutes. Preheat the oven and bake according to instructions.
When it comes to the ingredients used in this recipe, below are the ones I used.
For any modifications, refer to the Swaps & Comments section.
Coconut oil: This is the ingredient that gives the cookies a nice rich texture and that much needed fat that is required for a really decadent cookie!
Organic cane sugar: The cane sugar of course adds sweetness, but also, helps give the cookies a little crispy exterior.
Brown sugar: It gives the cookies that soft, chewier interior.
Plant based milk: It gives the dough a bit extra moisture.
Vanilla extract: Just to add a touch of vanilla to these cookies.
All-purpose flour: The base of these cookies. You can use a mix of all-purpose and whole wheat flour if you prefer. Refer to the Swaps & Comments section.
Baking powder & baking soda: Both are leavening agents here.
Sea salt: Added to balance out the sweetness a little bit.
Chocolate: Use chocolate chips, chopped chocolate, dark, vegan white, vegan milk, or any variety you like here.