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Recipe courtesy of Melissa Gammon for Food Network Kitchen

Vegan Chocolate Chip Cookies

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We adore these vegan cookies for several reasons, including their golden-brown edges, soft centers and generous portion of dairy-free chocolate chips in each. Vegan brown sugar and a touch of vegan molasses are included for a hint of caramel-like flavor in each bite. Also good: The cookie dough can be baked immediately, no refrigeration or chilling required first, making these treats as convenient to make as they are delicious to eat.
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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: about 2 dozen cookies
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Ingredients

Directions

  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed. 
  3. Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. 

Cook’s Note

Refined coconut oil is more processed than unrefined coconut oil, giving it a much milder coconut flavor. If you have a coconut allergy or just prefer other oil-based vegan butters, you can substitute 5 tablespoons melted vegan butter (such as Earth Balance Vegan Buttery Sticks) in place of the coconut oil in this recipe.

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