Ingredients

½ cup coconut oil
1 cup Chelsea Soft Brown Sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips

Method

Pre-heat oven to 180C.
Cream together the coconut oil and Chelsea Soft Brown Sugar, then add the almond milk and vanilla. The mixture may be really "liquidy" this is OK.
In a separate bowl mix the flour, baking soda, baking powder and salt.
Combine the wet & dry ingredients (it WILL BE crumbly - this is OK), then fold in the chocolate chips and any other mix-ins of your choosing.
Roll into Tbsp sized balls and place them on ungreased baking paper, then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine!
Bake for 7-10 minutes.

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Reviews

Average Rating

(24 reviews)

My go to chocolate chip cookie recipe. Delicious!

Amazing, especially with Whittakers oat milk chocolate

Delicious gooey soft and crunch at the same time. Very easy recipe

Great recipe as I can't have dairy.
Made with almond flour.
Very yum

This is my go-to cookie recipe, I have made it time and time again and would highly recommend!!

It was good but it’s a bit doughy.

So tasty and very easy to make

At lest it’s better than cookie time because there are getting small now they use to be big but it’s not now so vegan cookies it better.

I recommend putting twice the amount of milk in for a softer texture, but otherwise really great to have a vegan recipe that uses ingredients easy to source in NZ

Too much sugar for vegan people for sure is not vegan

Yum!! Best biscuits ever! I also made mine gluten free and used soy milk.

Very happy to find this recipe as my children have dairy and egg intolerances. They were happy with them, however I do agree that they're too floury and could do with some improvement

Absolutely DELICIOUS!!!!!!!

My son made these for me with gluten free flour and a dark chocolate block chopped up roughly. He put them in a sealed bag and cardboard box then posted them to me. They didn't arrive for 10 days! I was quite hesitant about eating them but surprisingly they were crispy, crunchy, chewy deliciousness.

HORRIBLE

Not good - cookies were really floury.

Very bread like and bland. Also how do you manage to cream brown sugar and coconut oil - never specified if the coconut oil should be melted or hard.

This was the worst recipe ever. Too much flour and the cookies are basically bread balls. Why is there no conversion?

Made these a few times now. So easy and delicious!!! My whole family like them and the bonus is, I get to enjoy them too!!

Delicious and easy :)
Added 1/2 tsp cinnamon and just used half cup sugar but used muscovado coz it’s so tasty and did half the batch w a heaped Tbsp crunchy peanut butter!

These are yummy and easy!

Hi team Chelsea,

I think a bit of credit is due to Rebecca at Daily Rebecca - this is (word for word) her recipe!

CHELSEA: Hi, thanks for the heads up. A huge oversight on our part not to credit Rebecca, which have now updated on the recipe. Glad they worked out for you. Happy baking.

Amazing cookies, everyone that isn't vegan who ate them loved them! I made some adjustments to the sugar amount though as I think it is far too much so I used 3/4 of sugar and 3/4 of chocolate chips

Very easy to make. Just bake them until the edges of the cookies start to firm, then leave on the tray at room temperature to finish.