Crisp on the outside and chewy on the inside, they’ll steal your heart.
While it once seemed impossible to make great cookies without dairy (butter!)
They win on both texture and flavor and happen to be quicker and easier to make.
Simply Recipes / Cambrea Gordon
Theres no long chill time and no need to cream butter and sugar.
You dont even need a mixer.
What Sets These Vegan Cookies Apart From Others?
Simply Recipes / Cambrea Gordon
My recipe calls for melted and cooled refined coconut oil, which provides richness.
I use refined coconut oil since it doesnt have a strong coconut flavor and is excellent for baking.
This can be done by hand, without an electric mixer.
Simply Recipes / Cambrea Gordon
This dough holds together well without eggs and baking powder gives it lift.
A sprinkle of flaky sea salt brings out all the flavors.
Theres no need to chill the dough before scooping it into cookies.
Simply Recipes / Cambrea Gordon
Instead, scoop the cookies and freeze them for just 10 minutes right before baking.
This will keep them from spreading too much as they bake, resulting in soft, chewy centers.
Shape the cookies and sprinkle them with salt, pressing the salt into the top a bit to adhere.
Simply Recipes / Cambrea Gordon
Freeze them for an hour until firm and transfer them into a zip-top freezer bag.
They can be stored in the freezer for up to a month.
To bake from frozen, let them sit on a parchment paper-lined baking sheet while the oven preheats.
Simply Recipes / Cambrea Gordon
They dont have to fully thaw.
Add about a minute to the bake time.
More Vegan Desserts
Easy Vegan Chocolate Chip Cookies
Not all sugars are vegan.
Simply Recipes / Cambrea Gordon
Look for labels that say vegan or organic.
Dont chill the dough before youve formed the cookies.
Itll become hard as a rock and difficult to roll into balls.
Simply Recipes / Cambrea Gordon
Line 2 large baking sheets with parchment paper.
In a small skillet or saucepan over low heat, add the coconut oil.
Place the chocolate on a cutting board and use a large knife to roughly chop it.
Simply Recipes / Cambrea Gordon
The biggest pieces should be about 1/2-inch chunks, but you should mostly have smaller pieces and shards.
In a medium bowl, add the flour, baking powder, and salt.
Whisk together to combine.
Whisk until fully combined and creamy, about 2 minutes.
Add the flour mixture into the wet ingredients.
Dont overmix the dough.
Add the chopped chocolate and mix to combine.
Use a #30 cookie scoop or a spoon to divide the dough into 2-tablespoon (43g) portions.
Roll each between your palms to form it into a ball.
Place it on a prepared baking sheet, about 2 inches apart.
Place the baking sheet in the freezer for 10 minutes.
Meanwhile, form more cookies and add them to the second baking sheet.
Take the first baking sheet out of the freezer and place it in the oven.
Place the second baking sheet in the freezer while the first batch bakes.
Dont overbake these cookies.
Move the second batch from the freezer to the oven and bake.
Repeat with any remaining cookie dough, if needed.
Store the cooled cookies in an airtight container at room temperature.
Theyll keep well for about 4 days.
you’re able to freeze them, although the texture wont be as good after they thaw.
