These Vegan Chocolate Chips Cookies are super easy to make and require no weird or crazy ingredients. All you need is a few simple ingredients and 5 minutes of your time to prep them. These fabulous cookies are egg-free, dairy-free, oil-free and don’t even need a blender. Recipe for 15 cookies.
If you recently just turned vegan and don’t know where to start, or simply want to make some healthy cookies that don’t require anything complicated, this recipe is made for you.
CAN VEGANS EAT CHOCOLATE CHIPS COOKIES?
If the cookies are free from dairy (source of cancer, acne, cholesterol, antibiotics, saturated fat…) and free from eggs (source of cholesterol and salmonella), then yes! Vegans can also enjoy delicious chewy Chocolate Chips Cookies.
For these Vegan chocolate Chips Cookies, we will use almond milk instead of cow milk. The peanut butter used in this recipe also contributes to making the cookies:
-and perfectly soft.
Feel free to check out these Tahini Chocolate Stuffed Cookies (gluten-free) for more delicious vegan cookies ideas!
HOMEMADE VEGAN CHOCOLATE CHIPS COOKIES UK
Making cookies as never been so easy! In just a few steps and a few minutes, your cookies will be ready to bake and ready to devour!
1: Mix all dry ingredients in a mixing bowl.
2: Add all wet ingredients and mix again.
3: Add chocolate chips and mix again.
4: Drop 10 balls of cookie dough on a baking tray.
5: Bake for 16 to 18 minutes. Serve warm and enjoy!
VEGAN CHOCOLATE CHIPS COOKIES WITH SIMPLE INGREDIENTS
All you need to make this recipe is 8 super basic ingredients you probably already have:
-dark chocolate chips
For healthier cookies made with ONLY whole food plant-based ingredients, you can try these Giant Chocolate Chips Cookies (only 3 ingredients).
CHOCOLATE CHIPS COOKIES WITHOUT COCONUT OIL
You will notice most vegan cookies contain coconut oil. These vegan cookies are not only free from coconut oil, but they are also free from any kind of oil! You might also like this Chocolate Chips Muffins recipe (oil-free | vegan) recipe if you enjoy eating oil-free.
VEGAN CHOCOLATE CHIPS COOKIES CALORIES
The average amount of calories for one Chocolate Chip Cookie is 200. However, these Vegan Chocolate Chips Cookies only contain 153 calories per cookie. See nutrition facts at the end of the page for more information.
HOW TO STORE VEGAN CHOCOLATE CHIPS COOKIES?
Let the cookies cool completely before storing them. Store in an airtight containers at room temperature for up to 3 days.
You can substitute brown sugar with white sugar or coconut sugar.
I use almond milk for this recipe but you can also use any other plant-based milk.
Concerning the peanut butter, I usually use @bulkpowder’s big tubs of smooth peanut butter, as it lasts much longer than a small tub and you get a huge quantity for a good price. However, you can substitute peanut butter with any other nut butter.
You can use potato starch instead of cornstarch.
Finally, I would not recommend you substituting the plain flour with any other flour. If you are looking for an easy gluten-free cookies recipe, you can try these Giant Chocolate Chips Cookies (only 3 ingredients).
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe, so you can find this recipe and make yourself and everyone happy! This recipe is perfect for birthday parties or as a snack to bring at a friend’s house.
You can also tag me on Instagram @thedorkyfrench for a chance to be featured!
Vegan Chocolate Chips Cookies (simple ingredients)
- Mixing bowl
- Baking tray
- Baking paper
- Whisk (or fork)
- Preheat the oven to 185°C (365°F).
- Add the wet ingredients and mix again until smooth.
- Add the chocolate chips and mix again.
- Put baking sheet on a baking tray***. Using a tablespoon, drop 15 balls of cookie dough on the baking sheet. Make sure you leave enough space between each cookie.
- Bake for 16 to 18 minutes, until the edges of the cookies look slightly brown.
- Let cool for 5 minutes, and enjoy!
Please note that all nutrition facts and information found on this website are for informational purposes only. I am not a doctor nor registered nutritionist, so please refer to a professional for medical advice.
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