Izzy's Incredible Vegan Chocolate Chip Cookies

Published on Monday, November 19, 2018 by izzy

At some point I want to come back to these and do more experimentation, but they've gone over well every time I've served them so I'm happy to present this version.

1/2 cup	 refined coconut oil (as room temperature SOLID)
  1 cup	 brown sugar
1/4 cup	 almond milk
  1 Tbsp vanilla extract
  1 Tbsp Bob's Red Mill Egg Replacer and Water
  2 cups flour
  1 Tbsp vital wheat gluten
  1 tsp  baking powder
  1 tsp  baking soda
1/2 tsp  salt
  1 cup  semi-sweet chocolate chips
  1. Cream together coconut oil and brown sugar until smooth using mixer
  2. Add almond milk, vanilla, and egg replacer (prepared according to package)
  3. In a separate bowl, combine flour, gluten, baking powder, baking soda, and salt
  4. Slowly incorporate dry mixture into wet ingredients until a dough is formed
  5. Fold in chocolate chips
  6. Wrap dough in plastic and chill for at least two hours in the fridge
  7. Preheat oven to 350°F and line baking sheets with parchment paper.
  8. Take dough out of fridge. As soon as it is soft enough, use a spoon to form into balls approximately 2 Tbsp each. Place each ball about 2" apart on the parchment paper.
  9. Bake until golden brown, about 10-12 minutes. Allow to cool before serving.


I did all the mixing in a stand mixer. A handheld one will do fine too but electric makes a huge difference in creaming.

If the coconut oil isn't a soft solid at the start, it won't cream well and the texture will suffer.

You can leave out the gluten but it won't have as good a texture.

If you don't chill the dough, the coconut oil will melt too fast in the oven and the cookies will spread too much.