These Vegan Classic Chewy Chocolate Chip Cookies are so QUICK and EASY to make! They are NUT FREE, BUTTERLESS, WHISK FREE, and contain NO COCONUT OIL! These babies only require 7 basic pantry ingredients, but feel free to upgrade them by adding a touch of ginger and a splash of coffee for that extra depth in flavour 🙂

{No Butter, Small Batch, Vegan, Dairy-Free, Nut-Free, Refined Sugar-Free}

Ever since I made my Classic Chocolate Chunk Cookies, I have been searching the whole world for a vegan alternative that doesn’t require any vegan butter. Or nut butter. And definitely not coconut oil. I have nothing against coconut oil but why does it always have to be coconut oil?

Please do comment below if such a recipe exists. But for now, my Thin & Chewiest Vegan Choc Chip Olive Oil Cookies will do the job just fine. I proudly introduce to you… the Classic, Chewiest Chocolate Chip Cookie with the Crispiest exterior! (My English teacher would be proud)

Classic Chocolate Chunk Cookies | jump to recipe

Today’s recipe comes from a sudden craving for cookies and extreme reluctance to study for a Math test. A warning to all cookie addicts: they’re pretty darn good.

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I filled the inside of a cookie with peanut butter and honey and OH MY GOD YOU GUYS it was DIVINE.

drumroll please….

*Full macros and nutrient info beneath directions!*

Yield: 10

Thin & Chewiest Vegan Choc Chip Olive Oil Cookies

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These Vegan Classic Chewy Chocolate Chip Cookies are so QUICK and EASY to make: nut-free, butterless, no coconut oil required.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 25 minutes

Ingredients

• 125g [1 cup] all-purpose flour
• ½ tsp baking powder
• ⅜ tsp baking soda
• ¼ tsp salt
• 30g [¼ cup] monk fruit sweetener (I like Lakanto)
• 65g [¼ cup] coconut or brown sugar
• 55g [½ cup] olive oil
• 75g [2½ tbsp] unsweetened almond milk
• 75g [scant ½ cup] vegan chocolate chunks/chips

Instructions

day one

1. In a large bowl, whisk flour, baking powder, baking soda, (ginger powder optional) and salt until ingredients are evenly distributed.
2. Using a fork, mix oil, plant milk (espresso optional), and vanilla extract in a second bowl. Add in both sugars and whisk until smooth and silky, free of any clumps. Around 1 minute should be fine
3. Incorporate dry mixture into the wet mixture in thirds. Fold ingredients together gently until just combined… we don’t want to over-mix!
4. When all flour is incorporated, fold in your chocolate chunks and any desired toppings.
5. Cover with plastic wrap and refrigerate for 6 to 24 hours. YOU MUST. 

day two

1. Preheat oven to 350F/ 176C. Spoon the dough into 1 to 2 tbsp balls on a baking sheet, or baking tray lined with parchment paper. Freeze for 5 minutes. 
2. Bake for 8 to 10 minutes until the outsides turn golden— I forgot to turn the tray halfway and some were over-baked! Take them out even if they look unbaked! 
3. Let the cookies rest for 5 minutes before transferring them to a wire rack (or into your mouth, which is the superior version). 
4. Enjoy while warm! 
5. Store the leftover cookies in an airtight container after they cool down.

Notes

optional add-ins:

• ¼ tsp ground ginger powder
• 2 tbsp espresso (reduce almond milk by 2 tbsp)
• vegan caramel/ toffee, chopped

Recommended Products

• 
  Unsweetened Original Almond Milk
• 
  Golden Monkfruit 1:1 Sugar Substitute

Nutrition Information

Yield

10

Serving Size

1
Amount Per ServingCalories 143Total Fat 5gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 4.5gCholesterol 0mgSodium 250mgCarbohydrates 24gFiber 0.5gSugar 6gProtein 1.7g

I promise, these Vegan Classic Chewy Chocolate Chip Cookies are so sinfully chewy and delicious you won’t even realize they’re healthy! I hope you like them as much as I do 🙂

Check out my recipes on youtube: 

Remember to pin this recipe and tag me @imheatherr on Instagram if you tried this recipe out! What should I bake next?

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Cheers!
Heather