Description
This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!
Ingredients
Scale
- 1/3 cup neutral oil (grapeseed, canola or vegetable)
- 1/4 cup refined coconut oil (at room temperature)
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, firmly packed
- 1/3 cup unsweetened applesauce
- 1/2 tablespoon vanilla extract
- 1/8 teaspoon almond extract
- 2 cups [280 g] all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/4 cup plus 2 tablespoons dark chocolate chips (we used 63% Guittard)
- Flaky sea salt, optional
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
- In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
- In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 1/4 cups chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
- Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out about 50 grams per cookie). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled.
- While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).
Notes
Variations: Try our Vegan Oatmeal Cookies or Vegan Oatmeal Raisin Cookies, a similar concept using oats and raisins.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
