Choco Bliss Vegan Cookies

$To make these vegan chocolate chip cookies, you will need: - 1 cup almond butter - 1/2 cup coconut sugar - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup dairy-free chocolate chips - 1/4 cup chopped walnuts (optional) These ingredients create a soft and chewy texture that you will love. You can add fun extras to your cookies! Here are some ideas: - Chopped pecans for a nutty crunch. - Dried cranberries for a fruity twist. - Shredded coconut for a tropical flavor. - A dash of cinnamon for a warm spice. These add-ins can take your cookies to the next level! If you don’t have some ingredients, don’t worry! Here are simple swaps: - Use peanut butter instead of almond butter for a different taste. - Swap coconut sugar with brown sugar for a sweeter cookie. - Maple syrup can be replaced with agave nectar. - Use whole wheat flour instead of all-purpose for more fiber. These substitutions work well and still taste great! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). 2. Line a baking sheet with parchment paper to prevent sticking. 3. In a large bowl, mix 1 cup of almond butter, 1/2 cup of coconut sugar, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract. Blend until smooth. 4. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. 5. Slowly add the dry mix to the wet mix. Stir until you form a dough. 6. Fold in 1/2 cup of dairy-free chocolate chips and 1/4 cup of chopped walnuts if you like. 7. Use a tablespoon to scoop out the dough. Place them about 2 inches apart on the baking sheet. 8. Slightly press down each dough ball with a spoon to shape it. 9. Bake for 10-12 minutes. You want golden edges and soft centers. 10. Remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. 11. Transfer to a wire rack to cool completely. 12. Serve on a nice plate. You can sprinkle sea salt or add extra chocolate chips for flair. Vegan baking can be fun and easy. Use fresh ingredients for the best results. Measure carefully to keep your cookies soft and chewy. Almond butter is key here; it adds flavor and moisture. Coconut sugar gives a nice caramel taste, so don’t skip it. Remember to mix well. A smooth batter means even baking. For soft and chewy cookies, underbake slightly. Aim for golden edges but soft centers. This keeps your cookies moist. Let them cool on the sheet for a few minutes. This step allows them to firm up just right. If you want a thicker cookie, chill your dough for 30 minutes before baking. If your cookies spread too much, try chilling the dough. This helps them hold shape. If they are too dry, check your almond butter. It should be creamy, not dry. If your cookies turn out hard, reduce the baking time next time. Each oven is different, so keep an eye on your cookies as they bake. Pro Tips Use Room Temperature Ingredients: Allow your almond butter and maple syrup to come to room temperature for easier mixing, which will help achieve a smoother dough. Don't Overbake: To ensure chewy cookies, take them out of the oven when the edges are golden but the centers still appear slightly underbaked. Experiment with Mix-ins: Feel free to substitute or add different nuts, seeds, or dried fruits to customize the flavor and texture of your cookies. Storage Tips: Keep your cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life. {{image_2}} If you want to make gluten-free vegan chocolate chip cookies, it's easy! You can swap all-purpose flour with a gluten-free blend. Look for a blend that has xanthan gum. This helps with the cookie's texture. Measure the same amount as the all-purpose flour. The cookies will still be soft and chewy. You can add fun flavors to your vegan cookies. Try mixing in spices like cinnamon or nutmeg for warmth. A pinch of sea salt can enhance the chocolate flavor. You can also add zest from an orange or lemon for a fresh twist. For crunch, add a handful of your favorite nuts or seeds. You can even use dried fruits like cranberries or raisins. You can change the size and shape of your cookies too! For big cookies, use a larger scoop. Just remember to bake them a bit longer. If you want mini cookies, use a smaller scoop. You can also shape them into bars. Just press the dough into a baking dish and cut them into squares after baking. It's fun to experiment! To keep your vegan chocolate chip cookies fresh, use an airtight container. Place them in the container after they cool completely. This helps maintain their soft and chewy texture. Store the container at room temperature. They should stay fresh for about a week. If you want to keep cookies longer, freezing is a great option. First, let the cookies cool down completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. These cookies can last up to three months in the freezer. To enjoy your cookies warm, reheat them quickly. Preheat your oven to 350°F (175°C). Place cookies on a baking sheet for about 5 minutes. You can also microwave a cookie for about 10 seconds. This makes them soft and delicious again. Enjoy your tasty treat! Yes, you can swap almond butter for peanut or cashew butter. Each nut butter gives a different taste. Peanut butter adds a nutty flavor, while cashew butter is creamier and milder. Just ensure the texture stays smooth and creamy. To make these cookies oil-free, you can use more nut butter. You can also add a bit of unsweetened applesauce for moisture. This keeps cookies soft without adding oil. The cookies will still taste great and have a nice texture. Yes! You can use carob chips or chopped dark chocolate. Make sure they are dairy-free. You can also try dried fruits like raisins or chopped nuts for a different twist. Each option adds unique flavors and textures to your cookies. This post covered how to create delicious vegan chocolate chip cookies. You learned about the key ingredients, helpful tips, and easy steps for baking. Remember, the right substitutes can make a big difference. Focus on texture and don’t fear experimenting with flavors. Store your cookies properly to keep them fresh. Enjoy sharing these treats with friends and family. Keep practicing, and you will master vegan baking in no time!$

Choco Bliss Vegan Cookies

Delicious vegan cookies made with almond butter and dairy-free chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine Vegan

Servings 12

Calories 150 kcal

Ingredients

1 cup almond butter
0.5 cup coconut sugar
0.25 cup maple syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup dairy-free chocolate chips
0.25 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond butter, coconut sugar, maple syrup, and vanilla extract. Mix well until smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Fold in the dairy-free chocolate chips and chopped walnuts, ensuring even distribution throughout the dough.
Using a tablespoon, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Slightly flatten each cookie dough ball with a spoon to create a cookie shape.
Bake for 10-12 minutes or until the edges are golden brown but the centers look slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a decorative plate, and garnish with a sprinkle of sea salt or a few extra chocolate chips on top for an extra touch of indulgence!

Keyword chocolate, cookies, vegan