Vegan Chocolate Chip Cookies that are chewy, soft, and made with coconut oil instead of eggs and butter.
Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat. Set aside.
In a bowl, combine coconut oil, white sugar and brown sugar. Using a hand mixer or whisk, mix until creamy.
Add non-dairy milk and vanilla extract. Mix.
In a separate bowl, combine the dry ingredients (flour, baking soda, and salt) using a whisk.
Add dry ingredients into wet ingredients and mix with a large spoon. Add chocolate chips and mix to combine.
Separate cookie dough evenly onto the baking sheet, sized by preference, and bake at 350F for about 12-15 minutes.
Pro tip: if you aren't using a cooling rack, pull the cookies from the oven before the edges start browning since they will bake slightly more when cooling on the pan.
We like mini-cookies so we used a tablespoon to measure out the cookie dough. We got about 20 cookies with this method. Keep in mind, baking time may vary if you make your cookies larger.
*This recipe calls for soft coconut oil, NOT melted. If you can only use melted coconut oil, reduce the oil by about 2 tablespoons.