I use to be quite a skeptic when it came to vegan chocolate chip cookies.
All the ones I’d tried so far just weren’t there. They tasted good, but they weren’t what I’d call a proper cookie. They were usually hard and crisp (not my kind), and I like my cookies to be soft in the middle. I don’t want crunch when I bite into a proper cookie, I want gooey! Is that too much to ask?
These are the best vegan chocolate chip cookies I’ve had. I even fooled Matt, and he’s pretty hard to please when it comes to cookies! They have the crunch on the outside, the softness on the inside, and are filled with chocolate chunks and macadamias.
They have an ever so slight coconut-y taste from the coconut oil, so if you’re a coconut hater, approach with caution.
One of the best things about making vegan cookies is that there is absolutely no danger when you get to lick the bowl after making them. And trust me, when I’m making cookies, that cookie dough definitely gets eaten. Nothing goes to waste.
After they bake and cool, they will still stay relatively soft.
You can bake them further for a crispier finish, but I prefer mine quite soft in the middle. Since they’re made with coconut oil, they spread quite a bit, so if you do decide to keep them in for longer, keep an eye on them so they don’t burn!
Since these cookies tend to stay quite soft at room temperature, what I do when I want them to be a bit harder, is I place them in the fridge for around 15 minutes. This helps to harden the coconut oil a little bit, but it doesn’t compromise on texture. I prefer mine once it’s been in the fridge, but it’s up to you!
I love love loove squishing some of my Guilt-Free Cookie Dough Ice Cream in between two cookies for a yummy treat. It’s so so delicious and fun to eat!
Also, make sure you try my Effortless Banana, Oat, & Vanilla Protein Cookies and my Flourless Pecan Chocolate Chip Cookies!