vegan chocolate cookie
These vegan chocolate cookies are rich, chewy, and full of chocolatey goodness! Made with plant-based ingredients, they’re perfect for vegans and non-vegans alike.
Equipment
- 2 Mixing bowls
- 1 Whisk
- Baking sheet
- Parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder unsweetened
- 1 tsp baking soda
- ½ tsp salt
- ½ cup coconut oil melted and cooled or vegan butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup almond milk or any plant-based milk
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed mixed with 2 ½ tbsp water flax egg substitute
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to create a flax egg.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, mix the melted coconut oil or vegan butter with the granulated sugar and brown sugar until combined.
- Stir in the flax egg, almond milk, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the vegan chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set. The centers will still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.