Description
Delicious vegan chocolate chip cookies with a hint of coffee and orange zest for a unique flavor.
Ingredients
Scale
- 1/2 cup coconut oil or vegan butter, softened -not melted!
- 3/4 cup brown sugar (or mix together 3/4 cup white sugar + 1 teaspoon molasses)
- 1/4 cup plant-based milk, such as canned coconut milk or a rich creamy vegan milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
- 1 teaspoon ground coffee
- 1 teaspoon vanilla bean paste or powder
- 1 teaspoon orange zest
- 1/2 cup coarsely chopped nuts
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dried cranberries
- Coarse salt crystals for sprinkling before baking
Instructions
- In a large bowl or a stand mixer, cream together softened vegan butter and brown sugar. Add milk and vanilla, fully beat until fluffy.
- Scoop the mixture to one side of the bowl.
- Add flour, baking soda, and salt to the bowl on the other side, and give the dry ingredients a quick stir.
- Combine the wet and dry ingredients until fully incorporated, along with any other additions.
- Scoop 1 cookie (1 1/2-inch diameter ball) onto a parchment-lined baking tray with a few inches of space around each one. Flatten just slightly with a wet hand.
- Chill the cookie dough for at least 30 minutes.
- Preheat the oven to 350F.
- Bake on the middle rack for 12-14 minutes.
- Let cool on the baking sheet for 20 minutes before moving to a wire rack.
- Let cool completely before storing.
Notes
- Mixing 3/4 cup white sugar with 1 teaspoon molasses gives a similar flavor to brown sugar.
- Make sure the cookie dough is chilled before baking for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg