Vegan Chocolate Chip Cookies with Coconut Oil
Try this Vegan Chocolate Chip Cookies with Coconut Oil recipe.
Try this Vegan Chocolate Chip Cookies with Coconut Oil recipe.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup solid (not melted) organic refined coconut oil on the scant side
- 1.5 tablespoons ground flax seeds mixed with 4.5 tablespoons water let sit for 5 mins until smooth and creamy
- 1/4 cup organic unrefined sugar fine sugar or blend to make powder
- 1/4 heaping teaspoon fine sea salt
- 2 tsp organic vanilla extract
- 1 1/4 to 1 1/2 cups flour (i use unbleached white flour)
- 1 cup vegan fair trade palmoil free chocolate chips and
- Carbohydrate 10.0382060727439 g
- Cholesterol 11.2405303027291 mg
- Fat 4.21743439387312 g
- Fiber 0 g
- Protein 0.17895257552358 g
- Saturated Fat 2.67050242420115 g
- Serving Size 1 1 Serving (19g)
- Sodium 36.4484545411144 mg
- Sugar 10.0382060727439 g
- Trans Fat 0.294741090905703 g
- Calories 78 calories
Step-by-step
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment.
- Add all ingredients (coconut oil through vanilla extract) to a stand mixer and beat until light and fluffy. Or add to a bowl and beat with a handheld beater until fluffy.
- Add 1 cup flour and mix in.
- Add ¾ cup flour and mix in.
- Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You don't want a crumbly, dry mixture, so add just enough to get to somewhere between a stiff batter and soft dough.
- Add the chocolate chips and fold in well.
- Measure dough out by heaped tablespoon or a scoop onto the lined baking sheet.
- Bake for 10 minutes or until just slightly golden.
- Remove from oven and "cookie slam" on a solid heatproof surface for the wrinkled cookie appearance.
- Let cool on the baking sheet for 2-3 minutes.
- Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool.
- Try to share with everyone.
- Store on the counter for the day, and in a closed container for up to 3 days.
My Delicious Vegan Chocolate Chip Cookie Adventure
As a busy working mom, finding time to bake is a luxury, but when I do, it has to be worth it. These vegan chocolate chip cookies, made with coconut oil, were a revelation. Not only are they incredibly delicious, but they're also surprisingly easy to whip up, even on a hectic weeknight. The subtle coconut flavor adds a unique twist to the classic cookie, and the slight chewiness from the coconut oil is simply irresistible. Forget store-bought cookies – these homemade treats are a game-changer.
The recipe itself was straightforward, even for a baker with my limited free time. I love that it uses readily available ingredients, and the process is surprisingly quick. The best part? My kids absolutely devoured them! It's become a new family favorite, and a wonderful way to end a long day. The added bonus of knowing they're vegan-friendly makes them even better. This recipe has become a staple in our home, a comforting treat that's both satisfying and easy to make. I can wholeheartedly recommend this recipe to anyone who loves a good chocolate chip cookie, whether you’re vegan or not.
The Baking Process: A Step-by-Step Journey
I’ve always been a bit intimidated by baking, thinking it requires precision and meticulous measurements. But this recipe proved me wrong. The instructions were clear and concise, leading to a successful baking experience even for a novice like me. I particularly appreciated the tip on the "cookie slam" – it’s a game-changer for achieving that perfect wrinkled texture. The entire process, from mixing the ingredients to the final cooling, was effortless and enjoyable.
Ingredients and Their Magic
The ingredients themselves are quite simple, making this recipe incredibly accessible. I especially love the use of coconut oil; it adds a delightful subtle sweetness and a pleasant chewy texture to the cookies. The combination of brown sugar and regular sugar provides the perfect balance of sweetness and moisture. And of course, the vegan chocolate chips are the star of the show, delivering that rich, decadent chocolate flavor we all crave.
Beyond the Recipe: A Taste of Comfort and Joy
Baking these cookies wasn't just about creating a delicious treat; it was about creating a moment of peace and happiness in my busy life. The aroma of warm chocolate chips filling the kitchen was incredibly comforting, and the satisfaction of seeing my family enjoy the fruits of my labor was immeasurable. These cookies aren't just cookies; they're a symbol of warmth, love, and shared moments. They represent a connection to something simple, yet profoundly satisfying.
Tips and Tricks from My Kitchen to Yours
For those of you who are new to vegan baking, don't be intimidated! This recipe is surprisingly straightforward. One tip I'd offer is to make sure your coconut oil is solid but not too cold. Room temperature works perfectly. Also, don't overbake the cookies; slightly golden edges are the key to achieving that perfect chewy texture. And finally, remember the "cookie slam"—it really does make a difference in the final look and texture.
Final Thoughts: A Recipe Worth Sharing
This vegan chocolate chip cookie recipe is more than just a recipe; it's an experience. It's a reminder to slow down, enjoy the simple pleasures, and create moments of connection and joy through food. If you're looking for a delicious, easy, and satisfying treat that the whole family will love, look no further. Give this recipe a try – you won't be disappointed!
