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The Best Vegan Chunky Chocolate Chip Cookies

Are there really words that can do justice to describe a perfect chocolate chip cookie?

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 32 cookies

Ingredients

  • 3/4 cup 1 1/2 sticks Miyoko's "butter" or any dairy free butter, cut into pieces
  • 3 tablespoons coconut cream *see note
  • 3 tablespoons applesauce or pumpkin puree
  • 1 cup brown sugar packed
  • 1/2 cup organic granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 1/2 cups dairy free semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
  2. Roll into golf-sized balls and place about 2 inches apart on baking sheet. Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.