Best Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies feature soft, chewy centers and slightly crispy edges. They use coconut oil and almond butter for a rich texture without any specialized vegan substitutes.
Ingredients
- 10 ounces vegan chocolate chips or chopped bar (at least 70% cocoa)
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon kosher salt
- 0.5 cup coconut oil, melted
- 0.33 cup unsweetened creamy natural almond butter
- 6 tablespoons water
- 2 teaspoons pure vanilla extract
- 1.25 cups dark brown sugar, tightly packed
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Line two half sheet pans with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the melted coconut oil, almond butter, water, and vanilla until smooth. Add the brown sugar and whisk until combined. Add the dry ingredients and mix with a rubber spatula until just combined. Fold in the chocolate chips or chopped chocolate until evenly distributed.
- If the dough is very soft, refrigerate it for 45 minutes to 1 hour. Use a 3-tablespoon cookie scoop to portion the dough into balls and place them at least 3 inches apart on the prepared sheet pans.
- Bake one pan at a time for 12 minutes, until the edges have set but the centers are still gooey. The cookies will look puffed when pulled out of the oven but will flatten and crack as they cool.
- Cool the cookies on the pan over a wire rack for 20 minutes until the edges and bottoms feel firm. Serve warm or at room temperature, optionally topped with flaky salt. Store in an airtight container for up to 3 days.