*Ooey, gooey, soft & chewy vegan chocolate chip cookies, comin’ at ya hot*
Vegan baking is the pits sometimes.
Baking, unlike cooking, is all about science magic, and when you start significantly altering ingredients, the magic is thrown off and a lot of baked goods turn to sand (or, in the case of cookies, rocks). There’s a lot of trial and error with vegan baking, and believe me when I say I’ve tossed a bunch of vegan chocolate chip cookies in the past (most recently, this past Thursday. today’s Tuesday, if you’re keeping score at home).
I’ll be honest, I think the game changer was canned coconut milk. A huge criticism of vegan baking (and rightly so) is that too often, your treat comes out dry. And not dry in the sense of, “oh, it’s a little dry” … it’s like, “I just took a bite of the actual Mohave” sort of dry. The coconut milk is thick and creamy and adds moisture to a recipe that yearns for it.
“But Tyler, with coconut oil AND coconut milk, won’t the chocolate chip cookies taste awfully … coconutty?”
No, friends, they will not. And I can’t discern why, but you’re gonna have to trust me. They just don’t.
Soft + Chewy Chocolate Chip Cookies [Vegan]
- 1/4 cup coconut oil
- 1 1/2 cup light brown sugar packed
- 2 tsp pure vanilla extract
- 1/2 cup canned coconut milk full fat
- 1/4 cup applesauce unsweetened
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 pkg chocolate chips I prefer Nestle Simply Delicious
- sea salt
- Start by whipping the coconut oil. I used a stand mixer, but an electric hand mixer will work as well. The coconut oil should be at least a little solid for this -- if it isn't, throw it in the fridge/freezer for a bit. Just don't use it if it's 100% liquid. Add in the brown sugar and vanilla and mix for at least a minute.
- Mix in the canned coconut milk. When measuring, use the solid milk only.
- Add the unsweetened applesauce. Pro tip: got a kid? One of their squeezy applesauce packets is the perfect amount. Mix all wet ingredients together for a minute or so.
- Now for the dry ingredients. A lot of recipes tell you to mix the dry ingredients in a separate bowl prior to adding to the mix (and I understand why). However, I ain't got time for another bowl in the dishwasher, so I simply add as we go. That said, add in, one by one, your dry ingredients and you continuously mix.
- Your dough should be fairly thick now. Fold in the chocolate chips by hand.
- DO NOT SKIP this step. No matter how badly you want chocolate chip cookies, you MUST refrigerate the dough for at least an hour. Bare minimum. It needs to be cold and a little hard prior to putting them in the oven.
- Once your dough is cold, preheat the oven to 375. I like big cookies (and I cannot lie), so I make bigger dough balls (probably an inch and a half in diameter). Space them about two inches apart on your baking sheet, using either a Silpat or parchment paper.
- Bake for 10-11 minutes. Start peeking at them around ten minutes. The perfect time to take them out is when you ask yourself, "are they actually done?" You want them to be slightly under. This is alright because there's not uncooked egg in there to kill you! Immediately transfer them to a cooling rack. If you're feeling bougie and love a little bite, sprinkle the top with course sea salt. Then stare at them for about ten minutes, willing them to cool and firm up.
My husband is a photographer, so I have zero reasonable excuses why we don’t have great pictures of my delicious chocolate chip cookies, except to say that we inhaled them and we beg your forgiveness. The next time I make them, we’ll try not to devour them like little Dickens orphans and display enough self-control to take pretty pics.
So there you have it! Some moist, chewy, soft, delicious, ooey, gooey vegan chocolate chip cookies. If you end up making them, please let me know! If you post them on Insta, tag me! And if you make any changes, I’d love to hear about them. This is the best I’ve done so far, but I’d love to learn about ways to either make them better or have some variations.