From the Cook
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Vegan Chocolate Chip Cookies
Instructions
1
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Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2
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Place the coconut oil, brown sugar, granulated sugar, nondairy milk, and vanilla extract in a medium bowl. Whisk until smooth and combined.
3
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Add the flour, cornstarch, baking soda, and salt to the bowl. Mix with a rubber spatula until a smooth dough forms. Fold in the chocolate chips.
4
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Divide the cookie dough into 20 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes. Alternately, freeze the dough balls on a small tray or large plate, then transfer to the baking sheets after freezing.
5
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Preheat the oven to 350°F.
6
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Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 14-16 minutes.
7
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Check to see that cookies are done. Remove from oven or add time as needed.
8
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Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
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Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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