Vegan Chocolate Chip Cookies
Vegan chocolate chip cookies made with coconut oil. Use any type of coconut oil you like. Unrefined coconut oil will give the cookies a slight coconut flavor while refined will be neutral. Nutiva makes a butter flavored coconut oil which works well, though it's pretty strong and best mixed with a neutral coconut oil.
Servings 16 cookies
Cost 5
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
**I've noticed pastry flour can have different weights by brand. I used Hodgson Mill brand which weighs about 4.5 ounces per cup. If you're using a different brand or bulk bin pastry flour, you might have to use a little more flour to get 4.5 ounces in a cup.
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.
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.