Easy to make vegan chocolate chip cookies that are actually healthy! These easy cookies are vegan (dairy-free, eggless), low-carb, gluten-free, refined sugar-free, soft, and chewy. They are a great treat for kids and adults alike and can be quickly prepared! For years, I’ve been searching for my go-to chocolate chip cookie recipe. I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon the first bite. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips. Because, like most people, I LOVE cookies! They’re one of my favorite things to bake, eat and gift! There’s nothing better than seeing the look on someone’s face when you give them a fresh batch of homemade chocolate chip cookies. Warm, sweet, and so gooey… what’s not to love? These low-carb cookies contain only 8 ingredients in total and you might have them all in your pantry. These chocolate chip cookies are the best homemade chocolate chip cookies I’ve ever had. My cookie search is over.
HOW TO MAKE VEGAN CHOCOLATE CHIP COOKIES?
You just need two bowls, all ingredients and then you can start to make these easy chocolate chip cookies. STEP 1. Combine all dry ingredients for the cookies in a mixing bowl and whisk. STEP 2. Add the wet ingredients and mix with a blender. If the dough appears too dry, simply add a little more water or plant-based milk. STEP 3. You can also add 1 1/2 to 2 tablespoons of vegan chocolate chips or raisins. Use sugar-free chocolate chips or nuts/seeds of choice for a low-carb keto version. STEP 4: Scoop about 1 heaped tablespoon of the dough into your hands and form a ball. STEP 5: Place the dough balls onto your lined baking tray. Gently press each dough ball down with your hands or with a spoon. Bake the cookies in the oven for 10-13 minutes. Let cool completely & enjoy.
PIN IT FOR LATER!
I used just 100 g of semi-sweet chocolate chips but you can actually use sugar-free chocolate chips to make keto cookies. Or use a bar of dairy-free, sugar-free dark chocolate and chop it into chunks with a knife.
HOW TO FIX STICKY DOUGH
If the cookie dough appears too sticky, add in a little more flour. And if your cookie dough appears too firm, add in a little more non-dairy milk. It should be soft but not mushy, and firm but not hard. Basically it should look like traditional cookie dough. Unfortunately, I don’t suggest freezing this cookie dough. I’ve done it a few times in the past with not great results. But the vegan cookies will “keep”, stored in an airtight container for a few days. And you can definitely freeze the baked cookies!
HOW TO BAKE VEGAN CHOCOLATE CHIP COOKIES
Unlike most cookie recipes that instruct you to preheat oven to 350, these cookies call for a slightly higher oven temperature of 375. The higher temperature yields cookies that are crispy on the outside but chewy on the inside. I like to make these cookies BIG. And use a large cookie scoop to create the monster-sized cookies you see in my photos. Of course, you may make them smaller or even larger but will need to adjust the baking time. Small cookies will bake quite fast (I suggest you start checking them around 6 minutes) and larger ones take longer to bake (I suggest you check them around 9 minutes). Finally, be sure you don’t over bake these cookies! They only need 9 to 12 minutes in the oven and will firm up quite a bit as they cool. Over baked cookies will be dry and crumbly… not chewy like we want! I like to press a few extra chocolate chips on top of the warm vegan chocolate chip cookies right when they come out of the oven. This step is optional. Personally I can never have too much chocolate in, ON, or around my cookies lolol. But I’m a chocoholic… so that shouldn’t come as a surprise. You can also sprinkle the cookies with flaky sea salt, which adds a nice flavor contrast. And if you really want to go over the top, pick up some vegan ice cream and use these cookies to make homemade vegan ice cream cookie sandwiches. You’ll thank me for that little tip this Summer haha. Should you give these healthy chocolate chip cookies a try, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @loras_wholesomeorganiclife and #organiclora because I would love to see your remakes! ?
- 130 g oat flour
- 50 g coconut sugar
- 1 tsp baking soda
- pinch of salt
- 1 cup almond butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3-4 tbsp water or almond milk
- 100 g vegan chocolate chips
- Preheat the oven to 375 degrees F (175 C)
- Line a baking sheet with parchment paper.
- Combine all dry ingredients for the cookies in a mixing bowl and whisk.
- Add the wet ingredients and mix with a hand mixer or use a spoon. If the dough appears too dry, simply add a little more water or plant-based milk.
- You can also add 1 1/2 to 2 tablespoons of vegan chocolate chips or raisins. Use sugar-free chocolate chips or nuts/seeds of choice for a low-carb keto version.
- Scoop about 1 heaped tablespoon of the dough into your hands and form a ball.
- Place the dough balls onto your lined baking tray. Gently press each dough ball down with your hands or with a spoon. Bake the cookies in the oven for 13-16 minutes. Let cool completely & enjoy.