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A freshly-baked batch of vegan coconut chocolate chip cookies sit on a wire rack to cool. A bowl of chocolate chips sits behind them.
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Vegan Coconut Chocolate Chip Cookies

These vegan coconut chocolate chip cookies are crispy in all the right places and sport a chewy, chocolatey middle, where it counts.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 32 cookies
Calories 134kcal

Ingredients

  • 1 cup coconut oil room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 flax egg
  • ½ cup applesauce , unsweetened
  • 1 tablespoon vanilla
  • cups flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 - 2 tablespoons plant-based milk*
  • 12 oz bag dairy-free chocolate chips

Instructions

  • Preheat your oven to 375°F. Cover a cookie sheet with parchment paper.
  • Cream together the coconut oil and sugars with a stand mixer or hand-held mixer on medium speed until light and fluffy.
  • Beat in the flax egg, applesauce, and vanilla.
  • In a separate bowl, combine the dry ingredients and stir until well combined.
  • Add the flour mixture to the wet ingredients and beat until well combined. Add the plant-based milk, one tablespoon at a time, mixing until you have a nice cookie dough consistency.
  • Add chocolate chips and stir to combine.
  • Place rounded tablespoons of dough on an ungreased cookie sheet. Bake for 8 to 10 minutes until cookies are nice and gold around the edges.
  • Remove from the oven and wait for a minute before placing on a wire rack to cool.
  • Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. They can be frozen for up to 2 months.

Notes

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

Nutrition

Calories: 134kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 109mg | Potassium: 33mg | Sugar: 14g | Calcium: 28mg | Iron: 1.3mg