These super easy vegan chocolate chip cookies are super tasty and take less than 30 minutes to make. I adapted the recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz. The original recipe called for canola oil. I happened to have walnut oil on hand so I decided to try it in place of some of the canola oil. I also opted to use safflower oil instead of canola for the remainder. I think any nut oil, like almond or hazelnut, would give these cookies a nice flavor so feel free to play around. You can easily mix them up by hand so you can whip up a batch whenever you get a craving. The recipe only makes about 16 to 18 cookies depending on how big you make them.
Gather all the wet ingredients and then combine until it looks like caramel. Since I am attached to my stand mixer I decided to use it, but I’ve also mixed them by hand using a good old fashioned whisk and spatula.
Add in the dry ingredients and then fold in the chocolate chips.
Scoop out about 2 Tablespoons of batter per cookie. The batter will be pretty thin. I like to use parchment lined cookie sheets because they are guaranteed not to stick and there is no cleanup!
Bake @ 350F for 10 minutes and they’re done! You can print out the full recipe below.
Vegan Chocolate Chip Cookies
- 1 2/3 cup (6.9 oz) all-purpose flour (lightly spooned into a cup)
- 1/2 teas baking soda
- 1/2 teas salt
- 1/2 cup (3.7 oz) light brown sugar
- 1/4 cup (1.8 oz) granulated sugar
- 1/3 cup (2.5 oz) safflower oil (see notes)
- 1/4 cup (1.9 oz) walnut oil (see notes)
- 1/4 cup (2.25 oz) rice milk (or other non-dairy milk)
- 1 Tbsp tapioca flour
- 2 teas pure vanilla extract
- 3/4 cup (4.5 oz) chocolate chips
Preheat the oven to 350°F. Line two cookie sheets with parchement paper.
In a small bowl sift together flour, baking soda and salt. Stir well to combine.
In a large bowl combine brown sugar, granulated sugar, both oils, milk, tapioca flour and vanilla. Mix for about two minutes until the mixture looks like caramel.
Mix the dry ingredients into the wet in two to three batches. Fold in the chocolate chips.
Spoon the dough onto the cookie sheets, using about 2 Tablespoons of dough per cookie.
Bake the cookies at 350°F for 10-12 minutes or until lightly brown.
Allow to cool on the pan for about ten minutes, then remove to a cooling rack
Notes: You can use canola or vegetable oil in place of the safflower and walnut oil.