These vegan chocolate chip cookies are gooey and chewy in the center and slightly crispy on the outside—just the way we like it. If you’re having trouble rolling the dough into balls, place it in the refrigerator for a minute or two to allow it to firm up. For the very best vegan chocolate chip cookies, we suggest using Barney butter almond butter and Enjoy Life non-dairy chocolate chips. For vegans who avoid honey, use equal parts agave or coconut nectar. And though you may be tempted to devour one as soon as it comes out of the oven, let it sit for 10 minutes on the baking sheet to ensure it holds its shape. You’ll be rewarded for your patience with with chewy vegan chocolate chip cookies.
In terms of nutrition, these vegan cookies are a healthier choice than a traditional chocolate chip cookie because they don’t contain butter or refined sugar. Look for almond butter that doesn’t contain any added sugars.
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup creamy almond butter
⅓ cup honey
¼ cup coconut oil, slightly softened
2 teaspoons pure vanilla extract
½ cup dairy-free dark chocolate chips
How to Make It
Preheat oven to 350°F. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Place almond butter, honey, coconut oil, and vanilla in a separate medium bowl; beat with an electric hand mixer on medium speed until smooth, about 2 minutes. (Alternatively, beat with a stand mixer). Stir in flour mixture until well combined; stir in chocolate chips.
Line 2 baking sheets with parchment paper. Roll dough into 2-tablespoon balls, and drop 3 inches apart onto parchment; do not flatten. Bake, one baking sheet at a time, until cookies are golden brown and slightly puffed, 9 to 10 minutes. Cool cookies on baking sheets 10 minutes before transferring to a cooling rack to cool completely.
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