When I say these chocolate chip cookies are easy… I mean you probably could make them with your eyes closed. Ok, I may be a bit dramatic… but they are seriously easy! Plus, they are probably the best vegan cookies I’ve ever made. *takes a bow*
I find cooking comes naturally to me, but baking can be a bit tricky. I used one of my old recipes and updated it… and I am so glad I did! They turned out soft and chewy with a hint of coconut. If you do end up making these, make sure to try at least one right out of the oven when the chocolate is still gooey.
In this recipe I used aquafaba. For those of you who don’t know what aquafaba is, it’s chickpea brine. All you have to do is open a can of chickpeas and drain them, but reserve the liquid. Place it in the fridge until you are ready to use it.
What you’ll need:
- 1/3 cup coconut oil (melted)
- 1/2 cup brown sugar
- 1/4 cup organic cane sugar
- 3 tbsp aquafaba (chickpea brine)
- 1/4 cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 – 1 cup vegan chocolate chips (depending on preference)
- 1/2 cup chopped walnuts
- Preheat your oven to 350F.
- Mix together the coconut oil and sugars. Then add the almond milk, vanilla and aquafaba. Whisk until all of the lumps are gone.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry. Using spatula, mix them together until fully combined. It should look like cookie dough!
- Fold in your chocolate chips and walnuts.
- Roll the mixture into small balls with your hands.
- Place the balls on parchment paper on a large baking sheet.
- Place in the oven and bake for 10 minutes to 14 minutes. They should flatten out and that’s when they are done.
- Let them cool for at least 20 minutes before eating. Enjoy!