Vegan Chocolate Chunk Cookies Recipe

Baking these cookies is like a little hug for your taste buds, combining the richness of coconut oil and brown sugar with the irresistible crunch of vegan chocolate and nuts!

I’ve written a wonderful recipe for Vegan Chocolate Chunk Cookies that I think you’ll love. These cookies are perfectly chewy, and they owe their texture to the rich coconut oil and creamy almond milk that I used to make them.

Both are wonderful alternatives to butter and cow’s milk. I used walnuts in the recipe; they’re equally rich in nutrients and provide a satisfying crunch and flavor that complements the cookies.

Of course, vegan chocolate chunks take them over the top.

Ingredients

• Coconut Oil: Adds richness, aids in binding; contains healthy fats.
• Brown Sugar: Provides sweetness and moisture; enhances caramel flavor.
• Almond Milk: Moistens dough; dairy-free and low in calories.
• Vegan Chocolate Chunks: Delivers sweetness and indulgent, rich flavor.
• Walnuts or Pecans (optional): Offer crunch; high in healthy fats and protein.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup vegan chocolate chunks
• 1/4 cup walnuts or pecans, chopped (optional)

How to Make this

1. Your oven should be set to 350°F (175°C) ahead of time. A baking sheet lined with parchment paper is standard preparation.

2. In a bowl of medium size, combine the all-purpose flour, baking soda, and salt; whisk together until well blended. Set aside.

3. In a big mixing bowl, combine the melted coconut oil with brown sugar, and mix until you have a smooth, even consistency.

4. Combine the almond milk and vanilla extract with the sugar mixture, and stir until everything is well blended.

5. Slowly add the dry ingredients to the wet ingredients, mixing just enough to combine. Do not over-mix.

6. Incorporate the vegan chocolate chunks and, if you choose to use them, chopped nuts, until they are evenly mixed throughout the dough.

7. Using a tablespoon, scoop out portions of the dough and drop them onto the prepared baking sheet, leaving about 2 inches of space between each mound to allow for spreading.

8. Cook the cookies in the oven set to preheat for 10 to 12 minutes, or just until the edges are golden brown.

9. Take the baking sheet from the oven and let the cookies cool on the baking sheet for 5 minutes.

10. Move the wire rack to a location that is convenient for enjoying and serving the cookies before they are eaten. You may choose to eat them alone or with company; doing either should be an extremely enjoyable experience. You can modify the wire rack slightly to position it in a way that will make the experience of doing so even more enjoyable.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium-sized mixing bowl
5. Whisk
6. Large mixing bowl
7. Mixing spoon or spatula
8. Tablespoon (for scooping dough)
9. Wire cooling rack

FAQ

• Can I use a different type of flour?It is possible to replace all-purpose flour with a gluten-free blend or whole wheat flour, but the texture and flavor may change slightly.
• Is there an alternative to coconut oil?Vegetable oil or melted vegan butter can replace coconut oil.
• Can I skip the nuts?Certainly! You can omit the walnuts or pecans, and the cookies will still maintain their original structure. They just won’t be quite so crunchy.
• How can I make the cookies chewier?To make cookies that are chewier, you can reduce the flour slightly, by a tablespoon. Then, increase the almond milk by an additional tablespoon.
• Can I use a different type of plant-based milk?Indeed, any milk alternative derived from plants, such as soy, oat, or cashew milk, can serve as a substitute for almond milk.
• How should I store these cookies?Keep the cookies in an airtight container at room temperature for up to 1 week or freeze them for longer storage.
• Are there any modifications for healthier cookies?You can use coconut sugar or a sugar substitute to decrease the sugar content in half of the brown sugar. Replace this much with either.

Vegan Chocolate Chunk Cookies Recipe Substitutions and Variations

Universal flour: You can substitute whole wheat flour for a more nutty flavor, or a gluten-free baking blend if you need a gluten-free version.
Vegan butter or canola oil: These can be used in place of coconut oil with a comparable texture.
Brown sugar can be replaced with coconut sugar or an equivalent amount of organic maple syrup. Both are excellent alternatives.
Coconut sugar: Substitute with brown sugar or organic cane sugar in equal amounts.
Maple syrup: Use organic cane sugar or an equal amount of brown sugar as a substitute.
Almond milk: Substitute with soy milk or oat milk, both of which will keep it vegan.
Chocolate chunks: Use chocolate chips or chopped dark chocolate. If you want to change it up a bit and keep it plant-based, use vegan chocolate chips.

Pro Tips

1. Chill the Dough: For a better texture and to prevent excessive spreading, let the cookie dough chill in the refrigerator for at least 30 minutes before baking. This also allows the flavors to meld together.