Pumpkin Spice Cake

Vegan Coconut Chocolate Chip Cookies

Vegan Coconut Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 2 - 3 dozen


  • 1 cup Coconut Oil, room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 flax egg (1T ground flax, 1T cornstarch, 3T water)
  • 1 tablespoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 - 2 tablespoons plant-based milk*
  • 12 oz bag Dairy-free chocolate chips


  1. Heat your oven to 375F
  2. Cream together the coconut oil and sugars. You could use a mixer here, but the upper arm workout is great if you want to go for it.
  3. Add the flax egg and vanilla. Stir to combine.
  4. In a separate bowl, combine the dry ingredients and stir until well combined.
  5. Add the flour mixture to the wet ingredients and stir until well combined. Add the plant-based milk, one tablespoon at a time and stir until you have a nice cookie dough consistency.
  6. Add chocolate chips. Stir to combine.
  7. Place rounded tablespoons of dough on an ungreased cookie sheet. Bake for 8 - 10 minutes until cookies are nice and gold around the edges.
  8. Remove from oven and wait for a minute before placing on a wire wrack to cool.
  9. Repeat these steps until you've worked your way through all the delicious dough.


* If the dough is too dry, add a tablespoon additional plant-based milk.

Posted by Marly · Permalink