Vegan Chocolate Chip Cookies
In short: Chewy vegan chocolate chip cookies made with oil, brown sugar and oat milk, with no butter or eggs and a dough you stir in one bowl. It takes about 27 min in total and makes 18 servings.
- Prep
- 15 min
- Cook
- 12 min
- Resting
- 15 min
- Total
- 27 min
- Servings
- 18
- Difficulty
- Easy
- Calories
- 195 kcal
These cookies contain no butter, eggs or milk, yet they bake up chewy in the middle and crisp at the edges. Oil replaces butter, brown sugar keeps them soft, and a short rest lets the flour soak up the liquid so the dough holds together. There is no mixer and no creaming, just a bowl and a spoon. They are handy when you bake for a group where some people avoid dairy or eggs.
Instructions
- Heat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a large bowl, whisk the oil, both sugars, oat milk and vanilla for a full minute, until the mixture looks thick and slightly glossy, like wet sand.
- Sprinkle the flour, baking soda, baking powder and salt over the top and stir until a soft dough forms. Fold in the chocolate.
- Let the dough rest for 15 minutes. It firms up as the flour absorbs the oil and milk.
- Scoop balls of dough, about 45 g (2 heaped tablespoons) each, onto the sheets with 5 cm (2 in) between them. Flatten the tops slightly with your palm.
- Bake for 11 to 12 minutes, until the edges are set and golden and the centers still look soft.
- Cool the cookies on the sheet for 10 minutes before moving them. They firm up as they cool.
Tips
- Check the chocolate label. Many dark chocolate bars are dairy-free, but some contain milk fat or are made on shared equipment.
- If the dough feels greasy, stir in 1 to 2 tablespoons more flour. If it is crumbly, add a teaspoon of plant milk.
Questions and answers
What can I use instead of oil in vegan cookies?
Melted refined coconut oil works in the same amount, as does melted vegan butter. The cookies taste slightly richer and spread a little more.
Why are my vegan cookies flat?
Oil dough spreads more than butter dough. Rest the dough, check that the baking soda is fresh, bake on cool pans and add a spoonful of flour if needed.
How long do vegan chocolate chip cookies keep?
In an airtight container they stay good for 4 days at room temperature. They can also be frozen for up to 3 months.
How long does it take to make Vegan Chocolate Chip Cookies?
About 27 min in total: 15 min of preparation and 12 min of cooking.
How many calories are in Vegan Chocolate Chip Cookies?
About 195 kcal per serving, with 2 g of protein, 28 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 195 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 28 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 16 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
