Description
These easy vegan chocolate cookies are a delightful treat with rich chocolate flavor and a chewy texture, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the all-purpose flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the sugar, vegetable oil, non-dairy milk, and vanilla extract.
- Combine the wet and dry ingredients until well incorporated; fold in chocolate chips if using.
- Drop spoonfuls of dough onto a lined baking sheet, ensuring space between.
- Bake for 10 to 12 minutes until edges are firm and centers are chewy.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container; they last for 3–4 days at room temperature and up to a week in the refrigerator or 2 months in the freezer.