Vegan Chocolate Cookies | Whole Wheat Chocolate Chip Cookies

Vegan Chocolate cookies is an interesting bake that is egg free and dairy free. It is a keeper recipe and an amazingly delicious cookie.

I see almost zero haters when it comes to chocolate cookies. It is like a classic and it is just perfect. When I was looking for the absolutely deliciously no eggs, No butter vegan chocolate cookies I found this bake in Food 52. I am irresistible since then. It is soft with the perfect golden crust and a light chewy middle

vegan cookie recipe need just a few pantry ingredients and they are a game changer for every vegan out there. To all my non vegan friends you can still try these recipes. They are absolutely yummy.

Chocolate chip cookies

Chocolate chip cookies are one of the best known and popular cookies. It has chocolate chips or morsels embedded in them. They are always in demand.

These dairy free chocolate chip cookies are like a dream. It is absolutely guiltfree. It has no maida, no eggs, no butter, or no milk. I can proudly call them the best vegan chocolate chip cookies. These vegan chocolate chip cookies tasty, crispy on the edges and have a slightly chewy middle.

Ingredients

Wheat Flour - The original recipe calls for All purpose flour. I am using wheat flour anyhow. So you can use anyone as you prefer.

Chocolate - I am using dairy free dark chocolate chunks and chocolate chips. You can use a combination of both or anyone as you prefer.

Coconut Oil - while you may use any neutral flavorless oil in the recipe. Adding coconut oil may have a slight coconut flavor and hence do not miss adding the Vanilla essence. If you prefer a typical bakery style cookie go ahead and add canola oil or any neutral flavored oil.

Baking Powder , Baking Soda - Both are very important for the beautiful texture of the cookies.

Jaggery or Brown Sugar - The original recipe calls for light brown sugar. I went ahead and tried using Jaggery. You may also use Coconut Sugar for Keto Version.

Salt - You can sprinkle the cookies with some flaky sea salt once it's out of the oven. It adds a wonderful taste to the cookie.

Variations

• You may use any dry fruits or nuts instead of chocolate chips.
• You can keep the recipe as the base and try as many versions with different combinations of nuts and sweeteners.
• Vegan chocolate chip cookies 5 ingredients - It has just the 5 main ingredients, other ingredients you may mix and match while baking.

How to make vegan chocolate chip cookies

1. In a mixing bowl add in the Whole Wheat Flour.

2. To this add in the Baking powder, Baking soda, and Salt.

3. Next add in the chocolate chunks or Chocolate chips. I added a combination of both. Toss everything together and set them aside.

4. In another mixing bowl add ½ cup of Jaggery or Brown Sugar.

5. To this add in ¼ cup of Coconut oil, 2 tbsp of water, and ½ tsp of Vanilla essence. Whisk well until the Jaggery and liquids are well combined.

6. Now slowly add the dry ingredients to the wet ingredients. Fold gently until everything is combined. Make sure there is no traces of flour seen after mixing.

7. Using an ice cream scoop, scoop in equal portions of the dough. You can fill up to ¾ of the ice cream scoop. Else you can also take 1.5 tbsp of the cookie dough.

8. Place them in a baking tray lined with parchment paper. Slightly press them to shape the cookies. Refrigerate the cookies for 30 mins. Also, make sure you leave enough space between each cookie. They tend to expand.

9. Preheat the oven at 356 F ( 180 C) for 10 mins . Bake the cookies at 356 F (180 C) for about 12- 15 mins or till the cookies turn golden. Transfer the cookies to a wire rack and let them cool completely.

FAQ's

Storage Suggestions and Freezing tips

• The cookie dough stays good when frozen for up to 1 month. ( I have not stored beyond that )
• You may shape the cookies. Put them in the fridge for 30 mins and then put them in a ziplock and freeze.
• It is best to freeze the cookie dough balls in shape than as a whole. In fact it saves time and we can bake them directly after taking them from the freezer. It may take extra 2 mins of baking time.
• Allow the cookie to cool completely before you store it. Store in an air tight container for up to 4 days.
• Makes a delicious and guiltfree after school snack for the kids.
• It is best for you if you are allergic to eggs or dairy.
• Goes well with some fruits & milk.

More Cookie Recipes:

I have another Vegan cookies recipe in the blog check them as well.

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📖 Recipe

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5 from 8 votes

Chocolate Chip Cookies

Chocolate chip cookies need no introduction, It is a World Famous American Cookies made with flour, Butter, and Chocolate Chips.

Prep Time15 minutes mins

Bake Time20 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: American

Servings: 10 cookies

Calories: 133kcal

Author: Sharmila Kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Equipment

• Oven

• ▢
  Oven

Ingredients

• ▢ 1 cup Whole Wheat flour
• ▢ ½ tsp Baking powder
• ▢ ¼ tsp Baking Soda
• ▢ ¼ tsp Salt
• ▢ 1 cup Chococlate
• ▢ ½ cup Jaggery or Brown Sugar
• ▢ ½ tsp Vanilla essence
• ▢ ¼ cup Coconut Oil
• ▢ 2 tbsp Water

Instructions 

• In a mixing bowl add in the Whole Wheat Flour.
• To this add in the Baking powder, Baking soda, and Salt.
• Next add in the chocolate chunks or Chocolate chips. I added a combination of both. Toss everything together and set them aside.
• In another mixing bowl add ½ cup of Jaggery or Brown Sugar.
• To this add in ¼ cup of Coconut oil, 2 tbsp of water, and ½ tsp of Vanilla essence. Whisk well until the Jaggery and liquids are well combined.
• Now slowly add the dry ingredients to the wet ingredients. Fold gently until everything is combined. Make sure there is no flour seen traces after mixing.
• Using an ice cream scoop, scoop in equal portions of the dough. You can fill up to ¾ of the ice cream scoop. Else you can also take 1.5 tbsp of the cookie dough.
• Place them in a baking tray lined with parchment paper. Slightly press them to shape the cookies. Refrigerate the cookies for 30 mins. Also, make sure you leave enough space between each cookie. They tend to expand.
• Preheat the oven at 356 F ( 180 C) for 10 mins . Bake the cookies at 356 F (180 C) for about 12- 15 mins or till the cookies turn golden. Transfer the cookies to a wire rack and let them cool completely.

Notes

Notes:
The baking time may vary from oven to oven.
You can use all-purpose flour too, but I preferred a healthier version.
The cookies will be soft and crunchy.
Goes very well with a cup of milk.

Nutrition

Calories: 133kcal | Carbohydrates: 17.3g | Protein: 1.6g | Fat: 6.8g | Saturated Fat: 5.3g | Cholesterol: 1mg | Sodium: 305mg | Potassium: 211mg | Fiber: 0.4g | Sugar: 3.9g | Calcium: 16mg | Iron: 1mg

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

This post is originally from 2018. It is now updated with new Pictures, details and recipe card.