Vegan Chocolate Chip Cookies Recipe – Love and Lemons

Vegan Chocolate Chip Cookies


Vegan Chocolate Chip Cookies / loveandlemons.com


Happy Saturday! Here’s a sweet little (vegan) weekend treat.

I just realized, for as much as I love to bake cookies, this blog is seriously lacking recipes to show for it. And then I realized why – the camera can hardly snap fast enough before Jack reaches his hand in and they all disappear. Waiting for me to arrange warm cookies nicely on a plate is just not something this guy I’m with has patience for.


Vegan Chocolate Chip Cookies / loveandlemons.com


These cookies are made with coconut oil instead of butter. I like using it because it’s a great healthy non-dairy fat that’s less processed than vegan butter substitutes. A flax “egg” holds these together but if you’re not vegan and don’t have flax – you can just use an egg.


Vegan Chocolate Chip Cookies / loveandlemons.com


You’ll notice, this is sort of a small batch. This recipe makes 12 cookies, so just double it if you are making cookies for your family. For Jack and I (who will eat these all in one day), less is just more. 

Vegan Chocolate Chip Cookies

  • 1 tablespoon ground flaxseeds
  • 3 tablespoons warm water
  • ½ cup spelt flour
  • ½ cup all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut oil, slightly softened (not melted)
  • ½ cup cane sugar (or regular sugar or brown sugar)
  • 1 teaspoon vanilla
  • 1-2 tablespoons almond milk
  • ¼ cup rolled oats (not instant)
  • ½ cup semisweet chocolate chips
  • ¼ cup chopped walnuts (optional)
  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl (or the bowl of your stand mixer), add ground flax and warm water. Stir until combined and let it sit and “gel” for a few minutes while you prep the dry ingredients.
  3. In a medium bowl, sift together the flours, baking soda and salt.
  4. To your large mixing bowl, add the coconut oil, sugar and vanilla. Mix with an electric mixer until smooth and well combined.
  5. Gradually add the dry ingredients, and mix until well incorporated. If the batter is too thick and sticky, add a tablespoon or two of almond milk.
  6. Stir in oats, chocolate chips and walnuts.
  7. Use a 1 tablespoon measuring spoon to scoop balls of dough onto your cookie sheet. Bake for 8-11 minutes, or until the cookies are lightly browned on the edges.
Whole wheat can be used in place of the spelt flour.

For a non-vegan version, you can use 1 egg, just skip the flax and water.

Butter can be substituted for coconut oil.

For a richer cookie that flattens out more – increase coconut oil by 2 tablespoons.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.