This Vegan Chocolate Chip Cookies recipe is one I posted back when coconut oil was a new and innovative ingredient. At the time, I was very excited to try them with a good quality coconut oil called Kelapo. I haven't seen that particular brand lately, but it doesn't matter because you can make these with any type of coconut oil -- refined, unrefined or even butter flavored.
The recipe evolved from one by my favorite Vegan cookbook author, Dreena Burton who originally used vegetable oil. We've since found that coconut oil works a little better in terms of flavor, plus it makes the cookies thicker. Since the weight of coconut oil tends to vary a little, I've put a range in grams. The oil should be soft, but not completely melted.
Whole Wheat Pastry Flour
This recipe also calls for whole wheat pastry flour which gives the cookies a lighter crumb. I like the 365 brand from Whole Foods. If you need to, you can use all-purpose flour. Just make sure you measure the same weight, which in this case is 130 grams. You might even be able to use slightly less.
Butter Flavored Nutiva Coconut Oil
A new (and optional) addition to these cookies is Nutiva butter flavored coconut oil. It's very bright yellow and has a strong buttery flavor. It works well in the cookies and adds flavor, but since it's so strong I recommend using is for just a partial amount of the coconut oil. For instance in my last batch I used 3 tablespoons of regular coconut oil and just 1 tablespoon of butter flavor and that was plenty.
Recipe
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup whole wheat pastry flour or all-purpose flour** -- about 130 grams
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar (48 grams)
- ⅓ cup maple syrup (114 grams)
- ¼ cup coconut oil, soft (50-60 grams)
- 1 ½ teaspoons vanilla extract
- ⅓ cup toasted nuts chopped
- ⅔ cup vegan approved chocolate chips (Guittard)
Instructions
- Preheat oven to 350 degrees F.
- In a medium size bowl, thoroughly stir together the flour, salt, baking powder, baking soda and sugar.
- In a mixing bowl, stir together maple syrup, coconut oil and vanilla extract.
- Add the flour mixture to the oil mixture and stir until combined. Stir in nuts and chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet and bake for 11 minutes. For larger cookies, use a medium cookie scoop and bake slightly longer.
Notes
Cookies will spread less if you shape the dough into mounds, chill the mounds and bake the chilled mounds. Coconut oil also varies a little bit by weight. I've used anywhere from 50 to 60 grams. The cookies spread a little bit more with the higher amount.
Kelapo says
Thanks for the review of Kelapo. We love this recipe too! I'm so sad that some people couldn't find us in stores, but if any of you are looking for us you can check out our store locator or order us online via our facebook page or our website: Kelapo.com
🙂
Michelle says
Great recipe! These cookies are delicious. This is one of the few chocolate chip cookie recipes were I had everything on hand. Will definitely make again. Thanks!
Sharna says
Wow, these are seriously amazing. Many thanks!!!
Bianca B says
Eating these right now... fresh out of the oven. They. Are. DELECTABLE. Really, really delicious. My husband and I decided to try a week of vegan (success!) and are rewarding ourselves with these fabulous cookies. Typically omnivores and gluttons of butter, milk and eggs... I can honestly say, these cookies aren't missing a thing. This is absolutely my new go-to chocolate chip cookie recipe! Thank you!
Anna says
Jen, thanks for the helpful tips! Glad you liked the cookies.
Jen says
These were awesome. I used the vegan butter flavored sticks as the hubby likes the "butter" taste. Doubled the recipe, used sucanat instead of granulated sugar. My dough was a touch sticky so I added another 1/2 cup pastry flour. Delicious! Thank you!
Beth says
These were VERY easy to make and tasted great. My husband and I have very different taste buds. What I like, he doesn't. He kept complaining about an aftertaste, which I didn't get. I couldn't find Kelapo brand Coconut Oil so I bought one of the most expensive kinds at my Whole Foods - Nutiva brand - about $12 for 15 oz. I would say the cookies had a hint of coconut flavor, but that didn't bother me. What was great was that they were nicely soft and chewy and stayed that way the next day. I tried 2 Vegan Choc Chip cookie recipes that night and the other cookies were harder than a brick bat the next day, as my Grandmother used to say. The other recipe used Vegan Butter and Flax meal, so I wanted to try it. Need to shorten the cook time perhaps. Thanks for a great recipe.
Bianca says
Ok, Thank you. I'l give it another whirl. 🙂
Anna says
Hi Bianca,
Yes, definitely! Wheat flour soaks up more moisture than regular flour, so it would definitely give you a dryer dough. Also, if you didn't weigh out 4.5 ounces, it's possible that your cup of wheat flour weighed more than 4.5 ounces, which is what a cup of flour (at least in this recipe) is supposed to weigh.
Bianca says
Anna, I used whole wheat flour. Could that have made the difference? I only use whole wheat. The coconut oil was in liquid form. Thanks
Anna says
Hi Bianca,
Thanks for the note! It sounds like you might have used a little too much flour by accident. Did you weigh it? If you didn't weigh it, it's possible there was a little too much flour packed into the cup. I don't think it was the agave syrup. If you take another shot at it, try using a tiny bit less flour and slightly more melted coconut oil than you did before.
Bianca says
So I tried this recipe and it tastes yummy but I had to substitute the maple syrup with Agave nectar syrup instead. I had a really hard time making the dough stick together. I got frustrated and added chia seed to make it stick better. I don't know if the coconut oil should have been more solid because I melted it by leaving the jar near the stove. OR, if the maple syrup was truly imperative in this recipe. What did I do wrong? HELP!
sanne says
LOVE this recipe, will try it tomorrow and let someone model it on my blog. I'll post a link, of course/
Curious?
http://fashionfoodfight.wordpress.com/
Food+Photography+Models.
Hannah Townsend says
While I love the health benefits of using coconut oil externally, I have to say I do shy away from it when it comes to cooking and baking. The oil is so high in natural fats, I use ground flax seed as a subsitution for butter and eggs, usually 3 tbsp mixed with water per egg, and 3/4 c per cup of butter/margarine.
Sherice at ConfectionistConfessions.com says
I'm looking forward to trying out this recipe! I just picked up so coconut oil to use for a coconut cake, and wasn't quite sure what to do with the rest of it. This will be a great treat for my cookie obsessed toddler!
Rynda says
Here in Minnesota in February, coconut oil is a solid at room temperature. I decided to warm the coconut oil-vanilla-maple syrup mixture because the solid-ish coconut oil didn't want to blend very well with the other liquids. My cookies turned out pretty flat. Was the coconut oil a liquid when you used it? Perhaps I just needed to add more flour. Hmmm. I used whole wheat pastry flour. What would be the weight measurement of a cup of this flour. The warm liquid kind of melted the chocolate chips which is OK but made them even less like your photographed cookies. I'm eager to try other baking with this more healthy fat.
TG says
really appreciate the recipe and coconut oil advice. i'm heading towards veganism and am still filtering through the products - so this is very helpful
Rodzilla says
I've mentioned before I'm a huge fan, now I'll have to try the cookies with it.
word of caution to those new to it, start with a smaller amount if you're going to add it straight. A Tablespoon of straight coconut oil or any medium chain triglyceride oil may have a laxative effect until you get used to it.
Katrina says
If it helps with walking the dog, I'm sold!
I believe I've tried that recipe of Dreena's, too, but it's hard to find good brands of coconut oil around here. I'd love to try that Kelapo brand if I ever found it.
Mackenzie@The Caramel Cookie says
This is my favorite vegan chocolate chip cookie recipe. I make it ALL the time :). I also love using coconut oil for a skin moisturizer--it makes me smell so good!
Rebecca says
My Trader Joe's just started carrying coconut oil. I read somewhere that coconut oil has more water in it than butter, did you have to adjust your cookie recipes or were they ok with a 1:1 swap?
Chewthefat says
These cookies scream 'make me and bring to me yoga studio to share with my friends' all the way! I love how round (yet not 'puffy') the cookies look, too! I've heard quite a bit about the health benefits from people who work as yoga teachers/personal trainers and it's really popular among paleo eaters. Actually I just remember that the NY Times had a feature on it, a few months ago:
http://www.nytimes.com/2011/03/02/dining/02Appe.html?_r=1
Sue says
I guess I need to try a different brand than what I've been using. It's ok but I don't love it. Other family members have liked things I've made with it but I've been unhappy with the way it leaves a coating in my mouth. Sounds crazy I know.
Kristin says
Hi Anna,
The recipe says 1/3 cup of canola or vegetable oil. Did you substitute the same amount of coconut oil?
Looks yummy and I have coconut oil at home!!
Thanks,
Kristin
Lisa Ernst says
I went through a phase of cooking/baking with coconut oil a few years ago and loved it. For some reason I stopped but you've inspired me to go out and buy a jar! Coconut oil used to be a main ingredient in inexpensive packaged cookies and the oil gave them a tasty hint of coconut flavor. I remember that from when I was a kid, but it may not be used that way any more.
Heather @ Bake, Run, Live says
I love coconut oil! I have 2 jars of it in my cupboard and I use it daily!! I use it for cooking, baking, adding it to my tea, and as a skin moisturizer.
Miss Cakebaker says
You've convinced me! Am going to hunt some down.