Once-a-Week Vegan Chocolate Chip Cookies
I call these Once-a-Week Chocolate Chip cookies because they are SO GOOD that I make them at least once a week! With crispy edges and a soft center, think of these as a vegan version of your favorite bakery cookie.
I tested this recipe MANY times in an effort to use fewer processed ingredients, while still achieving that same classic chocolate chip cookie taste and texture. My healthier ingredient swaps include using refined coconut oil in place of vegan butter, coconut sugar in place of brown sugar, and applesauce instead of egg replacer. I also tested these cookies with whole grain and gluten free flour blends, both of which work! However, for that amazing tollhouse cookie texture, all purpose flour always wins, so use it if you can.
Now enough chit chat about ingredients - lets get baking…
RECIPE for Once-A-Week Chocolate Chip Cookies:
Makes 12 large cookies
Ingredients:
1/2 cup refined coconut oil*
1/2 cup coconut sugar
1/2 cup cane sugar
3 heaping Tablespoons unsweetened applesauce
2 teaspoons vanilla extract
Pinch sea salt
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup non dairy chocolate chips
Instructions:
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or oil.
In a microwaveable glass bowl or pyrex measuring cup add unrefined coconut oil, sugars, applesauce and vanilla extract. Microwave for 1 minute until coconut oil is completely melted and whisk well. Set aside.
In a medium bowl mix salt, flour, baking powder and baking soda. Add wet ingredients and mix gently until well combined. Place cookie dough in the fridge for 20 minutes to chill.
After 20 minutes remove cookie dough and fold in chocolate chips.
Scoop cookie dough with an ice cream scoop onto lined cookie sheet, being sure to leave space between cookies. This means you will only fit 6 cookies per cookie sheet. Flatten cookie dough gently with the back of the ice cream scoop for a classic cookie shape when baked.
Bake 12-13 minutes. Cool completely and enjoy!
*I use refined coconut oil because it doesn’t have any coconut flavor when baked. If you only have unrefined coconut oil, it will work, but will have a coconut flavor. I love coconut so I don’t mind at all, just wanted to let you know!
