I never thought egg-free, dairy-free desserts could look and taste amazing … and then I baked a batch of Kate Wood’s vegan chocolate chunk cookies. They’re incredible – soft, chewy and irresistible. In fact, I initially made them for two kids with food allergies but ended up eating three. 😳
These vegan chocolate chunk cookies rival your traditional CCC. I’m not exaggerating. And the best part, in my opinion? You don’t have to chill the dough in the refrigerator. That means you can have warm treats on the table in about 30 minutes, from start to finish. What’s not to love about that?
Recipe adapted from Wood and Spoon.
Vegan Chocolate Chunk Cookies
Makes 11 cookies
Ingredients
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup solid coconut oil
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon ground flaxseeds mixed with 3 tablespoons water (let sit for at least 5 minutes)
- 1½ teaspoons vanilla extract
- 5 ounces vegan dark chocolate, roughly chopped (see notes)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the coconut oil and sugars at medium speed until well blended. Add the ground flaxseeds mixed with water and vanilla extract and continue to beat until well blended.
- Gradually add the dry ingredients and beat on low speed until just combined. Add the chocolate and stir to combine.
- When you're ready to bake the cookies, preheat oven to 350 degrees with rack in center position. Line two baking sheets with parchment paper.
- Divide dough into 11 equal pieces (about 2 tablespoons each) and shape into balls. Place the balls on the prepared baking sheets about 2 inches apart.
- Bake cookies, one sheet at a time, until the tops are lightly golden and the centers are still soft, 10-12 minutes, rotating sheet halfway through.
- Remove from the oven and allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
I used this dark chocolate from Trader Joe's, which happens to be vegan.
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