The Best Ever Vegan Chocolate Chip Cookies

Tasty call them The best ever vegan chocolate chip cookies. I wanted to try it to see if it's true!

It's a very basic recipe of chocolate chip cookies, very simple and quick! The result is excellent: the cookies are tender on the inside and crispy on the outside!

I could tell you that they’re freezable, but I’m sure they won't last that long!

You can add nuts, cranberries, big pieces of dark chocolate.. as you wish!

Prep time: 10 minutes

Cook time: 12-15 minutes

Servings : 10 (big cookies)-15 (smaller ones)

Ingredients

½ (125 ml) cup sugar
¾ cup (180 ml) dark brown sugar, packed
1 tsp (5 ml) salt
½ cup (125 ml) deodorized coconut oil, melted (If you like coconut taste, use regular coconut oil)
¼ cup (60 ml) non-dairy milk (I used unsweetened soy milk)
1 tsp (5 ml) vanilla extract
1 ⅓ cups (325 ml) unbleached all-purpose flour
½ tsp (2.5 ml) baking soda
½ cup (125 ml) semi-sweet chocolate chips
4 oz (115 g or about ⅔ cup) chunks of dark chocolate

Preparation

Preheat oven to 350°F (180°C).
In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
Add the flour and baking soda and mix using a wooden spoon. Then add the chocolate chunks evenly.
Scoop the dough with an ice cream scoop or with your hands onto a silicone pastry mat or parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
Bake for 12-15 minutes, or until cookies just begin to brown. Even though they look soft, it’ll harden when taken out of the oven.