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Soft, chewy, and packed with gooey chocolate chips—these vegan cookies are easy to make and absolutely delicious!
Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat pastry flour)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup coconut oil or vegan butter, melted
- ½ cup brown sugar (or coconut sugar)
- ¼ cup maple syrup or cane sugar
- ¼ cup plant-based milk (almond, oat, soy, etc.)
- 1 tbsp vanilla extract
- ½ cup vegan chocolate chips (or chopped dark chocolate)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk melted coconut oil (or vegan butter), brown sugar, maple syrup, plant milk, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Scoop & Bake: Drop tablespoon-sized scoops of dough onto the baking sheet. Bake for 10-12 minutes, or until edges are golden.
- Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for the Best Cookies:
✔️ Extra chewy? Add 1 tbsp cornstarch to the dough.
✔️ Gluten-free? Use a 1:1 gluten-free flour blend.
✔️ Nutty twist? Mix in chopped walnuts or almonds.
Would you like a soft-batch version or a crispy variation? 😊
