Vegan 1 Bowl Chocolate Chip Cookies

Posted by in 4th of July, Chocolate, Cookies, Halloween, Pumpkin, Super Bowl Sunday, Sweets, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

Lately I’ve been craving all things savory, but I knew it was time to feature a new dessert concept! No matter what they say, you can never have too many cookie recipes, especially when they are this easy! Typically with cookies you have to beat butter and sugar together, make a flax egg and so on.

 

Believe it or not, I dread breaking out the standing mixer and beating sugar, because it’s just more dishes you have to do at the end of the day. I love a seamless recipe that requires minimal dishes and steps, especially when it’s a dessert. That being said, you’ll find that most recipes via EDS have minimal ingredients and steps for an overall effortless recipe. While we’ve done a few cookies here and there with almond flour or  chickpea flour, you have to have a staple traditional style cookie, and the 1 Bowl Vegan Chocolate Chip Cookies were born!

 

 

 

 

 


 

What’s fab about these cookies, is everything! They are quick, easy, affordable, require no beating of butter or sugar, no flax eggs, are made with just a handful of ingredients, are buttery soft, perfect for any season, can easily be made in bulk, you can cut down the sugar, use stevia sweetened chocolate like I did, you can add in nuts etc, and are great for entertaining! 

 


 

 

If you love effortless desserts or all things cookies, you have to try this recipe 1 Bowl Vegan Chocolate Chip Cookies!

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Affordable

Requires no beating of butter and sugar

Requires not even a flax egg

Buttery soft

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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1 Bowl Vegan Chocolate Chip Cookies


  • Author: Eat Drink Shrink
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 10 1x
Scale

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon salt
  • 1/2 cup refined coconut oil, melted
  • 1/4 cup non-dairy milk
  • 1 teaspoon almond or vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 cup dark chocolate chips (I use lily’s sweets, sugar free)

Instructions

  1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in the chocolate chips evenly.
  5. Cover and chill the dough in the fridge for a minimum of 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper. 
  8. Bake for 12-15 minutes, or until cookies just begin to brown. Allow to cool for 10-15, then place on cooling to fully cool. 

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

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