- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 395 kcal
Quick summary
“This vegan version takes whole wheat flour, coconut oil, and dark chocolate chunks that melt in the oven. A quick preparation without eggs or dairy that achieves a soft texture with crispy edges.”
What you need to know
- Liquid coconut oil combined with plant-based milk provides elasticity and hydration without the need for eggs.
- The use of baking soda reacts with the acidity of brown sugar to give lightness and aeration to the dough.
- Parchment paper is essential to prevent the base of the cookies from burning quickly in contact with the tin.
Ingredients
Main
- 1 cup whole wheat flour
- 1/2 cup of brown sugar
- 1/3 cup melted coconut oil
- 1/4 cup of plant-based milk
- 1/3 cup of chopped semi-sweet chocolate
- 1 teaspoon vanilla extract
- 1 tablespoon of ground flaxseed (optional)
- 1/2 teaspoon of baking soda
- Try adding nuts or chestnuts for a crunchy touch.
- If you prefer softer cookies, bake for 10 minutes.
- Store in an airtight container to maintain crispness.
- Ground flaxseed can be added as an egg substitute.
- Serve with vegan ice cream for a perfect combination!
Instructions
Principal
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- In a bowl, mix the whole wheat flour, brown sugar, and baking soda.
- In another bowl, combine the coconut oil, plant-based milk, and vanilla essence.
- Add the liquids to the dry ingredients and mix well until a homogeneous dough forms.
- Incorporate the chopped chocolate and mix again.
- With the help of a spoon, place portions of the dough on the baking sheet, keeping a space between each cookie.
- Bake for approximately 12 minutes or until the edges are golden.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Chef's tips
- Use bittersweet chocolate that does not contain traces of milk or whey in the ingredient list.
- Wait for the coconut oil to cool after melting before mixing with the dry ingredients so as not to activate the baking soda.
- Let the cookies cool completely on a wire rack so the bottom stays dry and firm.
Variations
- Mix 1/3 cup of chopped walnuts or Brazil nuts to add crunch and good fats.
- Add 1 teaspoon of ground cinnamon to the dry ingredients for an aromatic spice aroma.
- Use vegan white chocolate chips mixed with dark chocolate chips for a marbled effect.
Substitutions
- Soy milk can be swapped for oat milk, almond milk, or culinary coconut milk.
- Brown sugar can be replaced by beaten demerara sugar or whole coconut sugar.
- Whole wheat flour can be swapped for fine oat flour if you prefer a more delicate texture.
How to store
Store in an airtight container in a cool, airy place for up to 5 days. Keep away from heat sources so that the coconut oil and chocolate pieces do not soften the product's texture.
Can it be frozen?
You can freeze the raw dough portioned in an airtight bag for up to 90 days with dated labels. Bake straight from the freezer by adding 2 to 3 minutes to the traditional oven time at 180°C.
What to serve with
Pairs very well with full-bodied espresso, iced green tea, or a scoop of vegan vanilla ice cream.
Frequently asked questions
Why did the chocolate pieces burn on the surface?
Small pieces that remain totally exposed on the top burn easily; press them lightly into the dough before placing the baking sheet in the oven.
How to prevent the vegan cookie from having a strong whole wheat flour taste?
Vanilla essence and brown sugar balance the flavor well, but you can also use 50% whole wheat flour and 50% oat flour to soften the cereal.
Can I substitute coconut oil with another vegetable oil?
Yes, sunflower oil or corn oil work, but coconut oil leaves the texture crunchier when cooling because it returns to a solid state at room temperature.
Is ground flaxseed mandatory in this vegan cookie recipe?
No, flaxseed is optional, but it helps to create a gelatinous binder that mimics egg white and improves internal moisture retention of the baked dough.
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