Name: Vegan Chocolate Chip Cookies
Prep time: 20 min
Total time: 85 min
Ingredients: 1 cup white whole-wheat flour; 1 cup all-purpose flour; 1.5 teaspoons baking powder; 0.25 teaspoon baking soda; 0.5 teaspoon salt; 0.66666668653488 cup packed light brown sugar; 0.5 cup coconut oil, melted; 0.5 cup warm water; 0.33333334326744 cup unsalted smooth almond butter; 2 teaspoons vanilla extract; 0.66666668653488 cup vegan chocolate chips, preferably bittersweet

Vegan Chocolate Chip Cookies

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Almond butter and coconut oil replace dairy butter and eggs in these vegan treats, giving them the crisp but chewy texture that we all love. On its own, chocolate is a vegan ingredient but dairy products are often introduced during processing. Some chocolate chips may not be labeled vegan, but if they do not contain dairy products, such as whey, casein, milk, milk fat and milk solids, they are vegan. Check labels carefully.

Carolyn Casner

Updated on April 10, 2020

Prep Time:

20 mins

Additional Time:

1 hrs 5 mins

Total Time:

1 hrs 25 mins

Servings:

Yield:

30 cookies

Nutrition Profile:

Dairy-Free Egg Free Vegetarian Vegan Low Sodium Soy-Free

Jump to Nutrition Facts

Ingredients

1 cup white whole-wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅔ cup packed light brown sugar
½ cup coconut oil, melted
½ cup warm water
⅓ cup unsalted smooth almond butter
2 teaspoons vanilla extract
⅔ cup vegan chocolate chips, preferably bittersweet

Directions

Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Whisk sugar, coconut oil, water, almond butter and vanilla in a large bowl. Add the flour mixture to the sugar mixture and stir until just combined. Fold in chocolate chips. Cover the bowl and let stand at room temperature at least 30 minutes.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Using about 1 heaping tablespoon per cookie, drop mounds of dough, at least 1 inch apart, on the prepared baking sheet. Flatten the mounds to create 2-inch-wide cookies. Bake until lightly browned, 10 to 14 minutes. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.

Tips

To make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.

Nutrition Facts (per serving)

231	Calories
13g	Fat
28g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 15
Calories 231
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 2g	7%
Total Sugars 14g
Added Sugars 14g	28%
Protein 3g	7%
Total Fat 13g	16%
Saturated Fat 8g	38%
Vitamin A 0IU	0%
Folate 28mcg	7%
Sodium 151mg	7%
Calcium 59mg	5%
Iron 2mg	11%
Magnesium 27mg	6%
Potassium 103mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.