VEGAN CHOCOLATE CHIP COOKIES

Name: VEGAN CHOCOLATE CHIP COOKIES
Prep time: 15 min
Cook time: 45 min
Ingredients: ½ cup white sugar; ¾ cup brown sugar; 1 tsp salt; ½ cup olive oil; ¼ cup almond milk; 1 tsp vanilla extract; 1 ½ cups all-purpose flour; ½ tsp baking soda; 8 oz vegan dark chocolate (chunks)

No ratings yet

Jump to Recipe

TIPS FOR BETTER COOKIES Preheat the oven for 10 to 15 minutes before baking. - Don’t overmix the dough, as this will result to harder cookies - Chill your cookie dough, at least for half an hour. That’s a guaranteed tip to stop your cookies from spreading. - For better -and even- cookies, make sure they’re all the same size and thickness.

No ratings yet

VEGAN CHOCOLATE CHIP COOKIES

By Diane Kochilas

Prep Time 15

Cook Time 45

Servings

Dairy Free, Kids Birthday, Recipes, Snacks, Sweets & Desserts, The Ikaria Diet, Vegan

Prep Time 15

Cook Time 45

Servings

Dairy Free, Kids Birthday, Recipes, Snacks, Sweets & Desserts, The Ikaria Diet, Vegan

Ingredients

½ cup white sugar
¾ cup brown sugar
1 tsp salt
½ cup olive oil
¼ cup almond milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
8 oz vegan dark chocolate chunks

Instructions

In a large bowl, whisk together the sugar, brown sugar, salt, and olive oil until combined. Whisk in almond milk and vanilla, until all sugar has dissolved and the batter is smooth. Sift in the flour and baking soda, then fold the mixture with a spatula. Fold in the chocolate chunks evenly. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F. Scoop the dough onto a parchment paper-lined baking sheet. Be sure to leave space between cookies and the edges of the pan so cookies can spread evenly. Bake for 12-15 minutes, or until cookies just begin to brown. Cool completely. Store in an airtight container in a cool place.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

VEGAN CHOCOLATE CHIP COOKIES