Coconut Oil Vegan Chocolate Chip Cookies are rich and dense bursting with chocolate flavour. This is an easy one-bowl best cookie recipe for Christmas or when you have that chocolaty craving.
These whole wheat vegan chocolate chip cookies are incredibly easy to make and all it needs is to mix all the ingredients one by one and you are done.
These vegan cocoa cookies are a perfect evening treat with some hot milk or for your Santa if he needs some butterless cookies.
Ingredients used in Coconut Oil Vegan Chocolate Chip Cookies
Flour – This cookie can be made using all-purpose flour/plain flour or whole wheat flour. Cookies with whole wheat flour have a slightly coarser texture.
Vegan Chocolate Chip Cookies using coconut oil
Coconut oil is used as fat in these eggless cookies. Do not worry you will not taste the coconut oil if you do not like it. I was worried too when I baked them for the first time, but surprisingly they do not scream coconut. In fact, they add a delicious taste to the cookies.
Dark Brown Sugar is used as a sweetener. One can use normal white sugar or any form of granulated sugar.
Cocoa powder is used to give the necessary chocolate flavour. Chocolate chips add more to the chocolate flavour as well as add to the texture. I have used white chocolate chips here, but one can use white, milk or dark as desired.
Adding Cornstarch in cookies helps in crumbly and tender texture. The cookies would be crumbly but would be soft and hold shape.
These vegan coconut oil cookies are egg-free and use flax egg instead of egg. It is used binding. If you eat an egg, you can replace the flax egg with 1 egg.
Baking powder, Baking soda is used as a leavening agent. Vanilla extract, Salt is used for flavour.
Replacement of Coconut oil in cookies
However, if you do not like coconut oil, you can replace it with vegetable, olive or any flavourless oil.
Replacement of Cornstarch in cookies
If you do not want to use Cornstarch, simply replace it with twice the amount of flour.
Replacement of Flaxegg
1 flax egg can be replaced with 1 egg. To replace 1 flax egg, replace 1 tablespoon flaxseed meal(powder) + 2.5 tablespoon lukewarm water with 1 egg.
Few more Eggless cookie recipes on my blog
- Eggless Jowar Chocolate Cookies (Gluten Free)
- Buckwheat Oats Cookies (Eggless, GF, Nut-Free)
- Bajre ki Tikki | Pearl Millet Cookies
- Whole Wheat Nankhatai (Indian Eggless Cookie)
Pin it for Later:
Recipe for Coconut Oil Vegan Chocolate Chip Cookies
Coconut Oil Vegan Chocolate Chip Cookies
- 1/2 Cup melted and cooled Coconut Oil.
- 1/2 Cup Dark brown Sugar
- 1 Cup Whole Wheat Flour
- 1/4 Cup Cocoa powder
- 1/2 tablespoon Cornstarch
- 1 tablespoon Flaxmeal (Flax seeds powder)
- 2.5 tablespoon Luke warm water
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/8 teaspoon salt
- 3/4 Cups White Chocolate chips
- Preheat the oven to 180 Deg Celsius. Line two baking sheets with parchment paper.
- In a bowl add in the lukewarm water and flaxseed powder. Mix and let it rest for 5 mins.2.5 tablespoon Luke warm water, 1 tablespoon Flaxmeal (Flax seeds powder)
- In a large bowl add the melted and slightly cooled oil and brown sugar.1/2 Cup melted and cooled Coconut Oil., 1/2 Cup Dark brown Sugar
- Using a whisk or hand mixer mix until combined
- The flaxegg will form a gel like stucture.
- Stir the flaxegg and vanilla extract in the above mixture.1 teaspoon Vanilla extract
- Sift in the flour, cocoa powder, cornstarch, baking soda, baking powder and salt.1 Cup Whole Wheat Flour, 1/4 Cup Cocoa powder, 1/2 tablespoon Cornstarch, 1/2 teaspoon Baking soda, 1/2 teaspoon Baking powder, 1/8 teaspoon salt
- Add the chocolate chips.3/4 Cups White Chocolate chips
- Mix everything.
- Make lemon size balls of it with your hand and form a round shape. I use an Ice cream Scooper to take equal portions of the cookie dough.
- Do not flatten the cookie. One can just slightly dab the top if required with slight wet fingers.
- Bake cookies for 8-10 minutes until the edges are just firm.
- Remove from the oven and let it sit on the cookie tray for another 10 minutes.
- Let it cool completely on the baking tray.
- Once cooled store it in an airtight container.
- Enjoy it with a cup of coffee or hot milk.
- 1 Cup = 235 ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- Oven time and temperature varies for baking
- Coconut oil can be replaced with any flavourless oil
- Flaxegg can be replaced with 1 egg
- Dark brown sugar can be replaced with any granulated sugar
- Whole wheat flour can be replaced with all-purpose or plain flour.
- Cornstarch can be replaced with double the amount of flour.
The recipe first appeared on my blog on August 13, 2018. Today 27-Nov-2021, I am changing the recipe a little, by replacing the flour and egg. Pics are updated and content changed as well.