Vegan Chocolate Chip Cookies
Soft and delicious vegan cookies made with coocnut oil, coocnut cream, all-purpose flour, light brown sugar, and vegan chocolate chips.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Diet: Low Lactose
Servings: 16 cookies
- 1/2 cup coconut oil
- 1 ¼ cup light brown sugar packed
- 2 tsp vanilla extract
- 1/4 cup coconut cream
- 1 ripe banana mashed (about 1/4 cup)
- 2⅓ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher fine salt
- 1 1/2 cups vegan mini chocolate chips divided
- Optional: Flaky sea salt to garnish
Preheat the oven to 375 F and line a large baking sheet with parchment paper.
To a large bowl add the first 3 ingredients and using an electric mixer, whisk until combined.
Add the coconut cream, and mashed banana and whisk until incorporated.
In a separate bowl, mix the flour with baking soda and fine salt.
Add the flour mixture over the wet ingredients and stir thoroughly to combine. Once the cookie dough is mixed up, it will be thick. Stir in 1 and 1/4 cup of chocolate chips.
Scoop spoonfuls of dough onto the prepared sheet pan about 2 inches apart.
Bake for 8- 10 minutes, or until the edges are golden and the centers have set.
Sprinkle and gently press the remaining 1/4 cup of chocolate chips over the warm cookies and allow them to cool on the sheet pan.
Calories: 294kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 82mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg