No vegan butter is required for these mouthwatering chocolate cookies, instead they are made with coconut oil! I used to think that cookies made with coconut oil were inferior, but it turns out I just needed to keep testing. There are a few tricks that make these cookies unbelievably thick, soft and chewy and they taste nothing like coconut. While I still love to make my Perfect Vegan Chocolate Chip Cookies, this recipe rivals that one quite well and they are much easier to make! You don’t need a mixer, you don’t have to prepare flax eggs and they are made in 1 bowl with simple ingredients.
Tips & Substitutions
Use refined coconut oil for no coconut taste! If you don’t mind the taste of coconut, you can use unrefined. Melt the coconut oil. I try to estimate the amount of solid coconut oil I need, and microwave it in a glass pyrex measuring cup until melted. Then measure and make sure you have 2/3 cup exactly. You can substitute melted vegan butter OR canola oil if desired. They work just as well. May sub another non-dairy milk for soy milk. Gluten free flour may work okay, but I haven’t tested it. Use an all purpose gluten free flour for best results.
More vegan cookie recipes you may enjoy
Perfect Vegan Chocolate Chip Cookies Ultimate Vegan Chocolate Cookies Classic Vegan Peanut Butter Cookies The Best Vegan Sugar Cookies
