Sweet, inviting, and made for sharing, Vegan Chocolate Chip Cookies with Coconut Oil is a vegan, vegetarian Vegan cookie made with solid not melted organic refined coconut oil, ground flax seeds mixed with 4.5 tablespoons water, and brown sugar in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.