I made the same chocolate chip cookie recipe for years (ahem…double digit years) and those cookies were awesome. But they were also filled with tons of ingredients that my son can’t eat, so that recipe has sat in a drawer for the last 5 years. I really want him to know that feeling when you bite into a freshly baked, perfectly chewy chocolate chip cookie though, and I’ve tested out a few chocolate chip cookie recipes looking for ‘the one’. And I think I’ve found a winner! A perfectly chewy and delicious chocolate chip cookie recipe that is naturally vegan, nut-free, oat-free, and optionally soy-free and gluten-free.
Easy to make, these cookies turned out best chilling them in the fridge for a few hours before baking. So, be sure to either prepare the batter the night before, or at least leave yourself 4 hours or so to chill them before baking. To prepare the batter, mix the dry ingredients (flour, salt, baking powder, baking soda) in a small bowl and set aside. Then in a larger bowl mix the remaining ingredients (sugars, vanilla extract, coconut oil, and milk) – hold on with the chocolate chips. Once the wet ingredients are thoroughly blended, add the dry ingredients and stir until uniform. For your last step, add the chocolate chips, stir until evenly distributed, and cover the bowl with plastic wrap or a plastic lid. Let the batter chill in the fridge for at least 4 hours.
Once chilled, spoon the batter onto a baking sheet lined with parchment paper. An ice cream scoop or measuring spoon will work really well for this, allowing you to control more or less how much you are scooping. Keep in mind that the larger the scoops of cookie dough, the more space you will need to leave between each cookie. Bake at 180 C for 10-12 minutes (longer if you like them crunchy).
If you’re feeling extra crazy, this chocolate chip cookie recipe can also be used to make an awesome cookie cake like this heart shaped ones I made using a tart pan with a removable bottom to make it easy to remove the cookie cake from it after it had cooled. It’s a really easy way to dress up your cookies and impress your friends while still satisfying your craving for a simple cookie. Serve it with a scoop of your favourite ice cream or some fresh berries and you’re set! Am looking forward to trying this out with my vegan blondies recipe!
However you make them, be sure to let these cookies cool completely before storing them so they don’t stick together. I like to store them in the fridge because the coconut oil in the cookie solidifies to give it an extra chewy texture. You can always heat them up again a bit before eating if you like them soft and gooey!
- 2 cups flour (I used whole wheat the first time and a gf all purpose blend the second time - both with great results)
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup cane sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ cup + 1 tbsp coconut oil (room temperature)
- ½ cup + 1 tbsp soy milk (or your choice alt milk or water)
- 1 cup semi-sweet chocolate chips
- Mix the dry ingredients (flour, baking powder, baking soda, salt) in a small bowl and set aside.
- In a larger bowl, combine the sugar, oil, vanilla and milk, stirring until well combined.
- Fold the dry ingredients into the wet ingredients, and stir until the dry ingredients have been mixed into the wet mixture.
- Add the chocolate chips and stir until mixed well.
- Cover the bowl with plastic wrap (or a reusable plastic lid) and leave to chill in the fridge for at least 4 hours.
- When preparing to bake, preheat the oven to 180 C and remove the dough from the fridge.
- Drop 1 tbsp scoops of cookie dough onto a lined baking sheet, spacing the cookies 2 inches apart (you'll be able to fit appx 10 cookies on a sheet).
- Bake on the middle rack of the oven for 10-12 minutes (longer if you like crunchy cookies).
- Let cool before removing the cookies from the baking sheet and moving them to a cooling rack.
- Whatever you don't eat can be stored in the fridge in a closed container once fully cooled, or similarly frozen.
1. To create a deep-dish cookie, press the dough into a tart pan or other similarly shallow baking pan (preferably one with a separate panel for the bottom to allow you to push the cookie up out of the pan).
2. Bake for 14 minutes, or until a toothpick poked into the middle of the cookie comes out clean.
3. Let sit to cool thoroughly before removing the cookie from the pan. Use a knife to loosen the bottom of the pan from the cookie if it has become baked-in.
4. Enjoy with a scoop of icecream or some fresh fruits.