The most delicious and easy Oil-free Vegan Peanut Butter Chocolate Chip Cookies that are just 7 ingredients, made in 1 bowl, dairy-free and gluten-free!
Nix the eggs and butter for healthier, better ingredients, and indulge in the chewiest, softest vegan chocolate chip cookies ever!
Makes 2 dozen cookies
1/2 cup coconut oil, melted, at room temperature
1 cup brown sugar or coconut sugar
1/4 cup unsweetened almond milk
2 teaspoons vanilla extract
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 to 1 teaspoon Himalayan pink rock salt
1 cup dairy-free chocolate chips
1/2 cup walnut pieces, optional
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large mixing bowl, cream together the oil and sugar. Add the milk and vanilla; mix until creamy.
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Mix dry ingredients into wet ingredients until well-combined. Fold in chocolate chips and walnuts, if using.
Roll tablespoon-size portions of the dough into balls. Place on baking sheet and gently flatten with the palm of your hand or the back of a spatula. Bake for 8 to 10 minutes. Mine are perfect at 8 minutes, but ovens vary. Remove from baking sheet and let cool on a wire rack.
Serve immediately or keep stored in an airtight container for up to 1 week.
- Have your kids taste test the dough—it’s safe do with this recipe.
- Have your kids help you through the whole process by adding the ingredients to the bowl and then mixing them up.
- Give the kids some dough and have them form their own cookie dough balls to place on the baking sheet.