Chocolate Chunk Cookies (Vegan/Non-Vegan Approved!)

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When I first started experimenting with a plant-based diet, I wanted to make sure I could still satisfy my sweet tooth without compromising delicious taste. Naturally that meant I needed a solid chocolate chip cookie recipe that tastes amazing and is easy to make.

The first substitution of non-dairy milk is a super easy one. I personally prefer oat milk to other plant-based options (almond, cashew, coconut, soy, etc), but this is a flexible part of the recipe where you can make changes based on your personal preference.

Second, I needed a butter substitute. Coconut oil is a great butter substitute for treats that are baked at lower temperatures (max 375 degrees). The coconut adds a subtle sweet component that is well-complimented by the chocolate chips and brown sugar. Another option here would be to use the same amount of vegan butter. Just as the coconut oil is melted for this recipe, I would also recommend melting the vegan butter. Melting the butter/coconut oil makes it easier to properly mix all of the wet ingredients.

The final plant-based substitution for chocolate chip cookies: eggs. One of the purposes of eggs in the dough is to help hold everything together. Therefore, the substitution should be formable and sticky, and preferably taste good (duh). I used one overripe banana and I thought it was a perfect sticky texture and added a natural sweetness. The banana flavor definitely comes through in the final product, which I personally LOVE, but if that's not your cup of tea, there are other options! One, you can use applesauce. My recipe calls for one banana, which I would estimate as 1/4 to 1/3 cup of applesauce. The apple flavor still adds the natural sweetener, and I noticed applesauce kept the cookies from drying out in days after baking, which is definitely a bonus (banana does this as well). Two, you can use flax eggs. This is a plant-based option that is created from mixing flaxseed with water and letting it sit until it becomes a viscous fluid. One flax egg consists of 1 tablespoon of flaxseed mixed with 3 tablespoons of water, left to sit for ~5 minutes. You would only need one flax egg for this recipe.

A couple of tips for this recipe:

• When mixing the dry ingredients into the wet ingredients, it is important not to over-mix the batter. This can cause the cookies to come out more dense and cake-y as opposed to gooey and chewy.

• Before placing cookies in the oven, I personally like to chill the batter. This can be done by placing the bowl of dough in the fridge, or placing the baking sheet(s) of cookie dough in the fridge. I usually keep the cookie dough in the fridge for 10-15 minutes or in the freezer for 5 minutes. The reason for chilling the cookie dough is to prevent the cookies from flattening like pancakes while they bake. If the cookie dough is chilled, the cookies will not spread as much and will maintain the thickness of the cookies. Once again this will help with the chewy and gooeyness we are going for.

This recipe creates over one dozen deliciously large, chewy, gooey chocolate chip cookies that taste like the real deal. Served with a glass of milk, à La Mode, or alone as a sweet snack, these cookies have been a game changer for me over the last year or so.

I hope you enjoy these cookies as much as I do! Feel free to share how your cookies turn out, and any changes you made to accommodate your preferences!

Added bonus for the cookie dough lovers: No raw eggs = No salmonella

Vegan Chocolate Chunk Cookies

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Servings: 12-14 cookies

Ingredients

1/2 cup coconut oil, softened

1 1/4 cups brown sugar, packed

2 tsp vanilla extract

1/4 cup oat milk

1 ripe banana, mashed

2 1/3 all-purpose flour, unpacked

1 tsp baking soda

1/2 tsp salt

1 1/2 + 1/4 cup vegan chocolate chunks, divided

Instructions

1. Preheat oven to 375 degrees (F). Line baking sheet with parchment paper or non-stick method of choice.

2. In large mixing bowl, combine coconut oil, brown sugar, vanilla extract, oat milk, and mashed banana. Mix until well combined.

3. In another mixing bowl, combine flour, baking soda, and salt. Mix until combined.

4. Slowly add dry mixture into wet ingredient mixture. Mix until well combined, but do not over-mix. Batter will be very thick.

5. Fold 1 1/2 cup chocolate chips into batter.

6. Scoop heaping 1-2 tbsp mounds of batter onto baking sheet. Leave space between cookies for spreading. Bake at 375 degrees for 9-10 minutes, until edges are just golden (over-baking will result in a more cake-y cookie texture).

7. Apply remaining chocolate chips to tops of warm cookies after removing them from the oven.

8. Allow cookies to cool for 10 minutes before transferring to cooling rack (or eat a warm, gooey cookie straight out of the oven. No judgement here.).

Share your end result on Instagram and tag @joyfulvegann to be featured on my story!

Stay happily healthy, friends!