Description
Easy-to-make vegan chocolate chip cookies using coconut oil and flax egg. Soft, chewy, and dairy-free.
Ingredients
1 1/2 cups all-purpose flour (or gluten-free blend)
3/4 tsp baking soda
1/2 tsp sea salt
1/2 cup melted coconut oil
3/4 cup coconut sugar or brown sugar
1/4 cup plant-based milk
1 tbsp ground flax + 3 tbsp water
1 1/2 tsp vanilla extract
3/4 cup vegan chocolate chips
Optional: 1/3 cup chopped walnuts
Instructions
Preheat oven to 350°F and line tray with parchment.
Mix flaxseeds and water. Let it sit for 5 minutes.
Combine coconut oil and sugar in a mixing bowl.
Stir in vanilla and plant milk.
Add baking soda, salt, and flour to wet mix.
Fold in chocolate chips and walnuts.
Chill dough for 10–15 minutes.
Scoop onto tray using cookie scoop.
Bake for 10–12 minutes until golden.
Let cool before serving or store in airtight container.
Notes
Substitute almond flour for gluten-free version.
Chill dough longer for thicker cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 170
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cookie recipes, dairy-free cookies, plant-based treats