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.
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.
- 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.
Can I substitute coconut oil for vegan butter when baking vegan chocolate chip cookies
Replacing vegan butter should work and if you have some you can very well try. Also, apple sauce should also work well for the cookie.
What are some alternatives for chocolate chips in recipes
You can use chocolate morsels or chunks. If you do not want chocolates you can very well use nuts or any other dry fruits on the recipe. Dates, dried cranberries work indeed well in the recipe.
How do chocolate morsels and chocolate chips differ
Both are different in their appearance and size however they taste the same. Chocolate chips are tiny or small same sized chocolate pieces. Chocolate morsels or randomly sized chocolate chunks.
Can we try with a gluten free flour?
I don't think it works with a gluten free flour. So there is absolutely nothing to hold the shape of the cookies. Either egg or Flaxmeal or egg replacer has to be included and the recipe will be different.
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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Chocolate Chip Cookies
Standard 1 cup measures 240 ml
- 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
- 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.
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.
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.
Egg and dairy free – what a keeper! Can’t wait to make this!
Healthy chocolate chip cookies?? Sign me up! 🙂
They look so good with all those chunks of chocolate!
My daughter absolutely loves this cookie. So glad I came across this recipe and it's dairy free! Definitely excited to make these soon!
These look like some epic chocolate chip cookies. Even better that they are vegan too.
Yum, love your version of these cookies. The wheat flour, brown sugar and dark chocolate. The perfect combination. Can't wait to make them!!
Hi can u use Buckwheat flour instead?