I am not a baker. My skills in the kitchen have previously ranged from toasting bread to boiling rice. Once, I made a side of spinach and mushrooms and got creative with the spices. Though a shining moment for me, it did little to impress my boyfriend. When I decided I was going to try a hand at baking, I knew I was going to have to find an easy recipe in order to avoid culinary disaster.
A good friend of mine recommended Rebecca’s vegan chocolate chip cookies. With few ingredients that I didn’t already have in the kitchen, it seemed like the perfect recipe to use for a first-attempt baker. At my own discretion, I altered a few ingredients and ended up with amazing results! The finished product was the perfect combination of crispy & soft, chewy & chocolatey. Friends and family were gobbling these up faster than I could get them out of the oven.
Easy Vegan Chocolate Chip Cookies
- ½ cup coconut oil
- ½ cup brown sugar, ½ cup white sugar
- ½ cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour (Please note alternate flours will change the outcome of the recipe.)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegan chocolate chips (Trader Joe’s chocolate chips are accidentally vegan! I used Enjoy Life‘s mini chips.)
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the coconut oil & sugar, then add the almond milk & vanilla. The mixture may be really “liquidy” this is okay.
- In a separate bowl mix the flour, baking soda, baking powder and salt.
- Combine the wet & dry ingredients. This is were I also like to add extra milk. While stirring, I added small amounts of milk until the dough was thick and not crumbly.
- Stir the chocolate chips into the dough.
- Use a tablespoon to scoop them onto ungreased cookie sheets (The tinier you make them, the more fun they are to eat!), then flatten them out a bit with your palm. If they are extremely sticky, that’s okay! My dough was sticking to my fingers so much, I could barely get them onto the pan.
- Bake for 7-10 minutes. (I did 8, which was perfect!)
- Remove them when you begin to see golden brown edges. Remember, your cookies will continue to cook a bit after being taken out of the oven.