I’m not exaggerating all that much when I say that I’ve tried probably a hundred vegan chocolate chip cookie recipes over the years. When the craving strikes, it strikes hard. And while many of them have been delicious and hit the spot, none of them have that truly genuine, original Nestle Toll House recipe, made-with-eggs-and-butter taste I’m after.
That is, until I came across this version! Friends, I kid you not: these treats taste so similar to the “real deal.” Golden edges, crisp on the outside, soft in the middle, sweet and lovely chocolate chip cookies with NO eggs or dairy. The simplicity of this recipe is also important to note… basic ingredients and they come together in about twenty minutes from start to finish. All. The. Yes.
I altered the recipe ever so slightly by adding a few dashes of cinnamon, but otherwise, I wouldn’t change a thing!
Simple Vegan Chocolate Chip Cookies
Yields ~24 cookies / Original recipe via Betty Crocker
Ingredients
- 2/3 cup refined coconut oil, melted
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1/2 cup unsweetened almond milk
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 10 oz. (one bag) vegan semisweet chocolate chips
- Dash of cinnamon, optional
Directions
- Heat oven to 350°F.
- In large bowl, mix together the melted coconut oil, granulated sugar, and brown sugar.
- Stir in almond milk and vanilla.
- Stir in flour, baking soda, baking powder, salt, and cinnamon until dough forms.
- Fold in chocolate chips.
- Drop dough by slightly rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 11 to 14 minutes, or until edges are light brown and tops look set.
- Let cool slightly on cookie sheets, then move to cooling rack to cool completely.
Make sure you sample one (or three) of these just after they’re pulled from the oven! Then store them in an airtight container for up to a week.
A helpful hint: If they begin to harden (as you might expect with the coconut oil), simply wrap in a paper towel and pop in the microwave for ten seconds – they’ll taste just as fresh as the day you made them!
What are you favorite vegan cookie recipes? If you’re looking for something a little different, you might want to try these Maple & Almond No-Bake Cookies I shared last year!
xo, Aly