Soy-Free Vegan Chocolate Chip Cookies
Indulge in the perfect balance of sweetness and texture with these Soy-Free Vegan Chocolate Chip Cookies, a guilt-free treat that’s as wholesome as it is delicious. Made with creamy coconut oil, naturally sweetened with coconut sugar, and bound together by unsweetened applesauce, these cookies are entirely dairy-free, egg-free, and soy-free—perfect for those with dietary restrictions or simply looking for a healthier dessert option. Packed with rich, melty vegan chocolate chips, each chewy bite is a comforting classic reimagined for modern plant-based kitchens. Ready in under 30 minutes with simple pantry ingredients, these cookies are a breeze to bake and ideal for sharing with family and friends. Enjoy them with your favorite dairy-free milk for a sweet moment of joy!
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Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil (melted and cooled)
- 0.75 cups Coconut sugar
- 0.25 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.75 cups Vegan and soy-free chocolate chips
- 2 tablespoons Plant-based milk (e.g., oat milk or almond milk substitute)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, combine the melted coconut oil and coconut sugar. Whisk until well combined and smooth.
Step 4
Stir in the unsweetened applesauce and vanilla extract until well blended.
Step 5
Gradually add the dry ingredients from the medium bowl into the wet ingredients, stirring gently until just combined. Do not overmix.
Step 6
Stir in the plant-based milk, one tablespoon at a time, to bring the dough together into a soft but firm consistency.
Step 7
Gently fold in the vegan and soy-free chocolate chips until evenly distributed throughout the dough.
Step 8
Scoop approximately 1.5 tablespoons of dough per cookie and shape into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 9
Flatten the cookie dough balls slightly with your fingertips to help them spread evenly during baking.
Step 10
Bake the cookies for 9-11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
Step 11
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Enjoy your homemade soy-free vegan chocolate chip cookies with your favorite dairy-free milk or as a delightful snack!
Nutrition Facts
| Serving size | (760.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3244.7 |
| Total Fat 174.8g | 0% |
| Saturated Fat 132.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1349.1mg | 0% |
| Total Carbohydrate 420.4g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 245.3g | |
| Protein 30.8g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 185.6mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 875.0mg | 0% |
Source of Calories