Yum! These cookies were really good (not good-for-a-vegan-cookie-good; these cookies are just good!!). I just adapted this recipe, slightly. I think Kiddo and I found out how to fix the issue of the cookies being too greasy. We reduced the oil and increased the dry ingredients, and the cookies were not as greasy, and did not spread as much.
We don’t have a fun Halloween themed recipe this year, but I’m sure you could add some orange sprinkles or frosting to these cookies to make them more festive! Please let us know if you make them!
Vegan Chocolate Chocolate Chip Cookies
- ½ cup sugar
- ½ cup brown sugar, packed (I used slightly more)
- 1 tsp salt
- almost ½ cup coconut oil, melted (we used a 1 cup glass measure, filled 1 cm below the 1/2 line)
- ¼ cup non-dairy milk (we used almond coconut)
- 1 tsp vanilla extract
- 1 ½ cups flour
- ½ tsp baking soda
- 2 ½ TBS cocoa powder
- 8 oz vegan semi-sweet chocolate chips
- In a large bowl, whisk both sugars, salt, and oil to combine. We started to use the mixer, but you really don’t need to. It was more fun with the whisk!
- Whisk in milk and vanilla until the mixture is smooth. Kiddo did ALL of the mixing for this recipe (I just scraped the bowl for her).
- Sift the flour, baking soda, and cocoa powder together, then add to the sugar mixture and use whisk to combine.
- Fold the chips into the dough, and then placed (covered) bowl in the refrigerator for at least 15 minutes.
- Preheat oven to 350°F.
- Line a cookies sheet with parchment paper.
- Scoop chilled dough into balls and cook for 12 minutes, or longer as needed (ours only needed 12 min.). **
- Enjoy! The cookies were chewy and delicious and we will make them again.
**As is our general practice, Kiddo and I rolled 12 cookies that we did not bake. We freeze them for later use. It’s great to make a fresh baked cookie without all the prep. Just bake from frozen, and add a minute or two onto the bake time.