The Best Vegan Chocolate Chip Cookies. Palm oil-free! Gluten-free option. Somer's Easy Classic Chocolate Chip Cookies that are perfect for the holidays, bake sales and gifting. Vegan Nut-free Soy-free Palm oil-free Recipe. Makes 22 to 24 cookies

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 22
  • Category: Cookie
  • Cuisine: Vegan

Ingredients

  • 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)
  • 1/2 cup brown sugar
  • 1/4 cup Fine cane sugar or powdered sugar (or blend to make powder)
  • 1/4 teaspoon heaped fine sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tsp organic vanilla extract
  • 1 1/4 cups flour, (I use unbleached white flour)
  • 1 cup vegan chocolate chips,

Method

  1. Preheat the oven to 350 degrees F / 180ºc. Line a large baking sheet with parchment.
  2. Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.
  3. Add 1 cup flour and mix in. Add 1/4 cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You dont want a crumbly dryish mixture, so add just enough to get to somewhere between a stiff batter and soft dough. *
  4. Add the chocolate chips and fold in well. **
  5. Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
  6. Bake for 10 minutes or until just slightly golden.
  7. Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
  8. Let cool on 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 upto 3 days (totally irrelevant information),

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.