The BEST Vegan Chocolate Chip Cookies. These Yummy Mini Chocolate Chip Cookies Are Made With Real Chocolate. Line a large baking sheet with parchment paper; set aside. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined.

It's because they are made with ONLY traditional chocolate chip cookie ingredients! These are the best chocolate-chip cookies I've had, hands down, vegan or non-vegan. I can't eat coconut so I had to substitute sunflower oil, but it worked great. You can have The BEST Vegan Chocolate Chip Cookies using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of The BEST Vegan Chocolate Chip Cookies

Prepare 2 cups of all-purpose flour.
Prepare 2 tbsp of almond flour (3 tbsp if omitting roasted soy bean flour).
It's 1 tbsp of roasted soybean flour (you can omit this).
You need 1 tsp of instant coffee / espresso powder.
Prepare 1 1/2 tsp of salt.
Prepare 1 tsp of baking powder.
It's 8 oz of vegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened).
Prepare 1 cup of dark brown sugar.
You need 1/2 cup of granulated sugar.
It's 1 1/2 tbsp of vegetable oil.
Prepare 1 1/2 tbsp of unsweetened almond milk.
Prepare 1 tsp of baking powder.
You need 2 tsp of vanilla extract/flavoring.
It's 4 oz of semisweet chocolate.
Prepare 4 oz of dark chocolate.

I also tried making a batch with all whole-wheat flour and I think I found a way to work it: I replaced half a cup of the brown sugar with a third of a cup of maple syrup and. Line a baking sheet with parchment paper or a silicone mat.; In a large bowl add coconut oil, brown sugar, and vanilla bean paste. Place a piece of parchment or a silicone liner over a baking sheet, or lightly oil the pan.; Combine the flax seed and water in a small bowl to make a flax egg. Combine the flour, baking soda, and salt in another bowl.

The BEST Vegan Chocolate Chip Cookies instructions

Chop up chocolate into chunks..
Toast almond flour in a small saucepan on low/medium-low heat. Stir while toasting until noticeably darker in color or as desired..
In a large bowl, sift together dry ingredients (AP flour, almond flour, soybean flour, coffee/espresso powder, salt, baking powder) and mix well..
In a new large bowl, mix brown and white sugar together. Add in vegan butter and whisk together until fluffy..
In a small bowl, mix oil, almond milk, and baking powder until blended. Add to butter/sugar mixture. Add in vanilla extract. Whisk until well combined..
Fold in dry ingredients into wet ingredients, adding a third at a time. When you no longer see pockets of dry ingredients, fold in chopped chocolate..
Use an ice cream scoop and place balls of cookie dough on a baking sheet with silpat or parchment paper. Cover with plastic wrap and refrigerate cookies for at least 2 hours..
When ready to bake cookies, preheat oven to 350°F and place them about 6 inches apart. Top with sea salt before throwing into the oven for 16 minutes..
Let cookies cool on pan for 10 minutes before transferring to cooling rack. Let cookies cool on cooling rack to allow edges to crisp up. Enjoy!.

The Best Vegan Chocolate Chip Cookies! These cookies are made with coconut oil. The coconut oil gives them a slight coconut flavor and that makes me feel a little tropical which is much needed when you're landlocked in Colorado on a hot summer day. In a large bowl or in the bowl of a stand mixer using the paddle attachment, cream together the butter and the sugars. Since fresh-baked cookies are pretty much my favorite dessert, I decided to put together a round-up of the best vegan chocolate chip cookies.