Vegan Chocolate Chip Cookies

  • Serves: 10 servings
  • Prep time: 15 minutes
  • Cook time: 20 minutes


  • 1/2 cup of coconut oil
  • 1 + 1/2 cups of all purpose flour
  • 1/3 cup of light brown sugar, tightly packed
  • 1 teaspoon of baking powder
  • 1/8 cup of vegetable oil
  • 1/4 cup of Ajoyo Original Unsweetened Almondmilk
  • 1 teaspoon of vanilla extract
  • 1/3 cup of vegan chocolate chips


  1. Melt the coconut oil in the microwave. Set aside.
  2. In a mixing bowl, combine flour, sugar, and baking powder. Stir until well-mixed.
  3. Add melted coconut oil, vegetable oil, Ajoyo Original Unsweetened Almondmilk and vanilla extract. Stir until a cookie dough forms.
  4. Add the chocolate chips and mix until spread evenly throughout.
  5. Transfer to the fridge and leave the dough for 5 to 10 minutes—just to set.
  6. Preheat the oven to 300°F.
  7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Flatten the dough balls. Be sure to leave a 2-inch space between the cookies and edges of the baking sheet.
  8. Bake for 20-25 minutes at 300°F until the cookies just begin to brown.
  9. Transfer the cookies to a cooling rack and let them cool completely. They will firm up.
  10. ENJOY!

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