These vegan chocolate chip cookies are yummy, turn out perfectly, and are always a hit with kids — even those who aren't vegan. Add in any other mix-ins of your choosing.
Ingredients
- 0.5 cups coconut oil
- 1 cup brown sugar
- 0.25 cups almond milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup vegan chocolate chips
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
-
3
Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
-
4
Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
-
5
Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Tropical Matcha Cocktail
This tropical vodka-based cocktail packs a flavorful punch, thanks to the star ingredient, matcha powder. Matcha, which is made from ground green tea leaves, tastes slightly grassy and bitter (in the very best way!) but when paired with pineapple and lime juice, it makes for a refreshing fruity drink. I suggest using ceremonial grade matcha for the best color and flavor pay off.
Impossible Eggnog Coconut Pie
All ingredients go into the blender. Can you get easier than that? It becomes an amazing coconut custard pie. Make sure to eat cold. It is much better, if you can wait.
Savory Cream Cheese and Pineapple Party Dip
This is one of my "back pocket" recipes for a quick and tasty party dip. I've had people ask me if it is chicken salad, because the pineapple adds a texture that is similar to shredded chicken, and the savory ingredients mask the pineapple flavor. It's perfect for a little bite before a meal or a satisfying afternoon snack on your favorite crackers. If you like, you can sneak in some vegetables, and serve it on celery sticks, or those little tri-color mini bell peppers, cut in half.