Vegan cookies with chocolate chips.

 Vegan cookies with chocolate chips. 


 Nutritional data. 

 304 calories. 

 Fat 20g. 

 Carbs 38g. 

 Fiber, 2g. 

 Sugar, 24g. 

 Protein, 2g. 


 Ten servings. 

 •1/2 cup sugar (100 g). 

 •165 g, or 3/4 cup, packed dark brown sugar. 

 Salt, one teaspoon. 

 •12 cup melted refined coconut oil (120 g). 

 •60 mL, or 1/4 cup, of nondairy milk. 

 • 1 teaspoon of vanilla extract. 

 •1 12 cups (185 g) of flour. 

 A half-teaspoon of baking soda. 

 •4 oz (115 g) of chunky vegan semi-sweet chocolate. 

 •4 oz (115 g) chunks of vegan dark chocolate. 


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 1. Whisk the sugar, brown sugar, salt, and coconut oil together in a sizable bowl. 

 2. Once all the sugar has dissolved and the batter is smooth, whisk in the non-dairy milk and vanilla. 

 3. Add the flour and baking soda by sifting, and then fold the batter with a spatula while being mindful not to overmix. 

 4. Evenly incorporate all of the chocolate pieces. 

 5. The dough should be chilled for at least 30 minutes. 

 6. A 350°F (180°C) oven is ideal. 

 7. Use an ice cream scoop to drop the dough onto a baking sheet that has been lined with parchment paper. In order for cookies to spread evenly, make sure there is at least 2 inches of space between them and the pan's edges. 

 8. Cookies should only just start to brown after baking for 12 to 15 minutes. 

 Completely cool. 


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