Best Vegan Chocolate Chip Cookie Recipes For Your Kids

Best Vegan Chocolate Chip Cookie Recipes For Your Kids

This list has a cookie recipe for everyone, whether you prefer classic and simple chocolate chip cookies or cookies loaded with other inventive flavours.

You'll find your new favourite treat among these 8 chocolate chip cookie recipes. Try each one and let us know which one you prefer!

What Makes A Cookie Vegan?

Vegans avoid eating any animal products and consume only plant-based foods. The same is true for leading a vegan lifestyle, except that in addition to not consuming animal products, you also refrain from using animal-derived goods, such as leather, fur, and wool fabrics. This excludes dairy products like milk, butter, yogurt, and eggs from desserts.

Fortunately, various plant-based milk, butter, and yogurts are available, and many use coconut—a delicious flavour, I might add—to mimic that milky consistency. When it comes to choosing an egg substitute, there are countless options.

Vegan Chocolate Chip Cookie Recipes

1. Vegan Oatmeal Chocolate Chip Cookies Recipe

Preparing these vegan oatmeal chocolate chip cookies is pretty easy; they are both tasty and filling.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 20 cookies

Ingredients

• Medium-sized ripe bananas: 2
• Ground flaxseed: 1 tablespoon
• Vanilla: 1 tablespoon
• Dash salt
• Baking soda: ½ teaspoon
• Brown rice flour: ¼ cup
• Oats: 1 cup
• Chocolate chips

Method

1. Using a fork or a blender, smooth out the bananas first. Include salt, baking soda, vanilla, flaxseed, and others. Brown rice flour and oats should be thoroughly combined and distributed. Allow this mixture to settle and thicken for five minutes.
2. Then, add as many chocolate chips as you like! Use a lined cookie sheet to drop generous spoonfuls of the mixture, and bake for 8 to 10 minutes at 350°F.
3. Before removing them from the pan, give them five minutes to cool. Furthermore, take pleasure!

2. Vegan Chocolate Chip Oat Cookies Recipe

The best way to unwind in the evening is to bake delicious vegan chocolate chip oat cookies. Due to their distinctive, crispy and soft texture, each bite of these oat biscuits oozes melted chocolate.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 10

Ingredients

• Rolled oats: 1½ cups
• Jumbo oats: ½ cup
• Cinnamon: 2 teaspoons
• Ripe bananas: 2
• Flax egg: 1
• Medjool dates: 4
• Agave syrup: ⅓ cup
• Peanut butter: 2 tablespoons
• Block dark chocolate: 1

Method

1. Put a baking sheet in the oven and preheat it to 355°F (180°C).
2. In a big bowl, combine all the dry ingredients. You can make oat flour by blending the rolled oats first. Then, add the jumbo oats and cinnamon to the flour in a bowl. If you only want to use rolled oats, you might want to blend half of them or not at all because the recipe will still turn out fine. Combine 1 tablespoon of flax seeds with 3 tablespoons of water to make your flax egg. Ten minutes should pass for the mixture to combine thoroughly.
3. Except for the peanut butter, combine most of the wet ingredients in a blender: ripe bananas, the flax egg, Medjool dates, and agave syrup.
4. Mix the dry and wet ingredients in a bowl after adding the wet ingredients.
5. Add the chopped dark chocolate block and peanut butter to the mixture.
6. Place spheres from the batter on a lined baking sheet and bake for about 15 minutes. Once your oat cookies are done baking, take them out of the oven and let them cool on the baking sheet or move them to a cooling rack. The cookies should be kept for 3–4 days after baking, but due to their deliciousness, they hardly made it past an hour.

3. Almond Flour Chocolate Chip Cookies Recipe

These almond flour chocolate chip cookies are perfect for those who avoid dairy, eggs, or wheat. They are chewy, delectable, and quite simple to create.

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Serves: 12-15

Ingredients

• Coconut oil, room temperature: ½ cup
• Granulated sugar: ½ cup
• Brown sugar, packed: ½ cup
• Coconut cream: 2 tablespoons
• Baking soda: ¾ teaspoon
• Salt: ¾ teaspoon
• Vanilla extract: 1 teaspoon
• Arrowroot powder or cornstarch: 1 teaspoon
• Blanched almond flour: 2 cups
• Semi-sweet chocolate chips: 1 cup of chopped chocolate (be sure your brand is gluten-free and vegan if necessary)

Method

1. Set the oven to 350°F (177°C). Mix the sugars and coconut oil in a large bowl or stand mixer bowl.
2. After scraping the bowl's sides, beat the coconut cream until it is frothy.
3. You should include vanilla, salt, soda, and starch.
4. One cup of flour at a time, beating after each addition. Add chocolate and mix well.
5. Roll the dough into 1-inch-diameter balls and set them on a parchment-lined cookie sheet approximately an inch apart. As soon as the tray is in the oven, lightly press the cookie dough balls.
6. Until the edges are brown, bake for 10 to 12 minutes.
7. Remove and let cool for at least five minutes before eating.

4. Chewy Chocolate Chip Pumpkin Cookies Recipe

These chewy chocolate chip pumpkin cookies are vegan, offer gluten- and refined sugar-free variety, and contain many vitamins and minerals. The texture is soft and chewy, just like your favourite pumpkin bread!

Prep time: 5 minutes | Cook time: 18 minutes | Total time: 23 minutes | Serves: 18 large

Ingredients

• Flour: 2 cups
• Cinnamon: 1 teaspoon
• Ginger: ½ teaspoon
• Baking powder: 1 teaspoon
• Baking soda: 1 teaspoon
• Sea salt: ½ teaspoon
• Coconut oil: ½ teaspoon
• Coconut sugar: 1 cup (or sugar of choice)
• Flax egg: 1
• Vanilla extract: 1 teaspoon
• Pumpkin puree: 1 cup
• Semi-sweet chocolate chips: 1 cup

Method

1. Preheat the oven to 350°F. Put parchment paper down on two cookie sheets.
2. In a big bowl, combine the dry ingredients.
3. In a different bowl, thoroughly combine the oil and sugar. Add pumpkin after blending in vanilla and flax egg. Gently whisk in dry ingredients until everything is thoroughly blended. Add chocolate chips and stir.
4. When dropping dough onto cookie sheets, use a ¼-cup measure for larger cookies or a tablespoon measure for smaller cookies. To brown, bake larger cookies for 15 to 18 minutes or smaller cookies for 12 to 14 minutes.
5. Enjoy!

5. Matcha Chocolate Chip Cookies Recipe

These matcha chocolate chip cookies are fantastic in every way! They are quick and simple, require few ingredients and processes, have a stunning colour, a mild matcha flavour, lots of chocolate, are free of dairy and eggs, are buttery soft, and are a matcha lover's dream.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 24 cookies

Ingredients

• All-purpose flour: 2 cups
• Matcha tea: 1 tablespoon
• Baking soda: ½ teaspoon
• Salt: ½ teaspoon
• Cane sugar: ¾ cup
• Vegan butter: ¾ cup, melted and cooled
• Vanilla extract: 1 tablespoon
• Vegan egg mixed: 1½ tablespoons
• Almond milk: 5 tablespoons
• Dark chocolate chips: ⅔ cup

Method

1. Heat the oven to 325°F. Grease or line baking pans with parchment paper.
2. Combine the flour, matcha, salt, and baking soda in a bowl. In a big bowl, combine the vegan butter, sugar, and vanilla extract thoroughly. Whip the vegan egg mixture until fluffy before adding it.
3. When the flour and butter mixture are barely combined, fold in the white chocolate.
4. Drop cookie dough onto the baking sheet as desired, spacing each cookie 2 to 3 inches apart.
5. Until the edges are just beginning to brown, bake for 8 to 10 minutes.
6. After three minutes, move the cooling biscuits to a rack to finish cooling.

6. Classic Chocolate Chip Cookies Recipe

This is an incredibly simple recipe for spelt flour-based chocolate chip cookies. Organic unrefined brown sugar and maple syrup are mildly used to sweeten these cookies. One taste of these cookies will make your day happier.

Prep time: 5 minutes | Cook time: 12 minutes | Total time: 17 minutes | Servings: 20

Ingredients

• Ground flaxseed: 1 tablespoon
• Sifted spelt four: 1¼ cups
• Baking powder: ½ teaspoon
• Baking soda: ½ teaspoon
• Sea salt: ½ teaspoon
• Organic light brown sugar: 3 tablespoons
• Coconut oil, melted: ⅓ cup
• Maple syrup: ¼ cup
• Vanilla: 1 teaspoon
• Blackstrap molasses: 1 teaspoon
• Grain-sweetened or vegan dark chocolate chips: ½ cup

Method

1. Bake at 350°F (177°C). Line a baking pan with parchment paper or a non-stick baking mat.
2. In a small bowl, mix the flaxseed with 3 tablespoons of water and let the mixture sit for 5 minutes to thicken.
3. In a bowl, the dry ingredients must be combined and thoroughly mixed.
4. In a separate bowl, combine and thoroughly mix the wet ingredients.
5. The dry mixture should be combined with the wet mixture. Throw in the chocolate chips.
6. Drop spoonfuls of dough (about 1 tablespoon) and press them flat on the prepared baking sheet. Bake for 10 to 12 minutes or until the top is golden. The cookies should rest on the baking sheet for five minutes. To complete cooling, put them on a cooling rack.

7. Gingerbread Chocolate Chip Cookies Recipe

These gingerbread chocolate chip biscuits combine the most significant elements of traditional gingerbread cookies and conventional chocolate chips. They are soft, chewy, incredibly delicious, and cuddly, and they go great with a hot cup of cocoa.

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 24 cookies

Ingredients

• Flour: 1¾ cups
• Ground ginger: 2 teaspoons
• Cinnamon: ½ teaspoon
• Nutmeg: ½ teaspoon
• Baking soda: ½ teaspoon
• Baking powder: ½ teaspoon
• Sea salt: ½ teaspoon
• Coconut or cane sugar: ½ cup
• Molasses: ¼ cup
• Vegan butter or coconut oil: ⅓ cup
• Flax egg: 1
• Vanilla: 1 teaspoon
• Semi-sweet chocolate chunks or chips: 1 cup

Ingredients For The Icing

• Powdered sugar: ¾ cup
• Coconut oil: 2 tablespoons, melted
• Non-dairy milk or water: 1 tablespoon

Method

1. Set two cookie sheets with parchment paper in the oven and preheat it to 350°F.
2. In a medium bowl, combine the dry ingredients.
3. After creaming the sugar, molasses, and vegan butter or oil until combined and smooth, add the flax egg and vanilla.
4. Add the chocolate chips after the dry ingredients have formed a thick dough.
5. Roll the dough into balls and drop heaping portions onto the prepared cookie sheets. Bake for 12 to 14 minutes, or until the edges are gently brown.
6. While you wait, mix the ingredients for the icing in a small bowl.
7. After the cookies have cooled on a wire rack, ice them. Enjoy!

8. Peanut Butter Chocolate Chip Cookies Recipe

These peanut butter chocolate chip cookies are soft and chewy outside and have a light crunch on the outer layers. They have mouthwatering peanut butter flavours and gooey chocolate chip pieces.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4

Ingredients

• Oat flour: 1 cup (finely ground gluten-free oats)
• Almond flour: 1 cup
• Baking soda: 1 teaspoon
• Baking powder: 1 teaspoon
• Ground cinnamon: ½ teaspoon
• Salt: ¼ teaspoon
• Coconut sugar: ¾ cup
• Flax egg: 1
• Creamy peanut butter: ⅓ cup
• Vanilla extract: 1 teaspoon
• Chocolate chips: ¼ cup

Method

1. Set the oven to 350°F. Silicone baking mats or parchment paper are used to line baking sheets.
2. The flour, cinnamon, salt, baking soda, and powder should all be combined in a small mixing dish. Use an electric hand mixer to blend the sugar and egg in a bigger mixing dish (or vigorously by hand).
3. Add vanilla essence and peanut butter and stir. After adding the wet mixture to the dry ingredients and stirring, a soft dough will form. Chocolate chips are added by folding.
4. Scoop out even balls and set them on a baking sheet using an ice cream scoop or a measurement of two tablespoons. The palm of your hand should be slightly pressed down. Bake for 9 to 10 minutes or until the bottoms turn golden. Before transferring, give the area 5 minutes to cool.

Important Storage Procedures For Chocolate Chip Cookies

Some general guidelines apply to all chocolate chip cookies, regardless of the flavour or texture of the drop cookies you bake.

Let the cookies cool completely on a wire rack. While a warm chocolate chip cookie might taste good, it will stick together in a single container and become mushy.

A cookie may take an hour or even longer to reach room temperature, but the wait will be worthwhile.

Never Combine The Flavours Or Textures Of Cookies

Don't keep crispy, chewy, soft cookies in the same container. Doing so will cause the cookies' unique textures to be lost. The crispiest cookies that become softer will be the most noticeable.

Additionally, cookies in the same container will pick up the flavours of the other cookies, specifically robust flavours. For example, chocolate chip cookies will begin to taste like mint after being stored with mint cookies.

Use An Airtight Container To Store Cookies

Keep the moisture inside and the air outside if you don't want dry cookies.

Consider using a glass or plastic container with a tight-fitting lid for soft, chewy, or bar cookies. Conversely, glass containers are preferable for crisp cookies. The section below on crispy cookies has more advice for crispies.

An alternative is a zip-top bag. Cookies don't stay as good in a sealed bag as in a container with a lid. A Ziplock bag, however, is a good option if you don't believe any cookies will go uneaten past the following day.

Squeeze out as much air as possible before sealing a plastic bag if that's what you're using.

Use Plastic Wrap To Enclose The Cookies

Put plastic wrap on the cookies before putting them in an airtight container. Homemade cookies are further protected from moisture by plastic wrap.

Use plastic wrap if you don't intend to eat the cookies for a day and need to store them. Avoid using plastic wrap if your family will be snacking on them.

Don't Keep Cookies In The Refrigerator

Before you know it, the cookies will become dry in your refrigerator. The very best chocolate chip cookies should never be kept in the fridge.

However, you should store cookie dough in the refrigerator for one to two days. The flavours will mature and blend during this process before the cookies are baked. Cookies will bake flatter and be less able to maintain their rise after more than two days in the refrigerator.

The cookie dough balls should be frozen for longer-term storage. It's very easy to freeze cookie dough. You can save time when you only need a few cookies to sate a craving by using frozen cookie dough. Although you will need more baking time, there is no need to thaw the food before baking.

Ok. All of the general advice for storing cookies has been discussed. Let's now delve a little deeper into the various chocolate chip cookie storage methods.

Are Vegan Cookies Healthier Than Regular Cookies?

Finding a vegan cookie that tastes great and being vegan is not always easy. Many vegan cookie manufacturers must add additional plant-based ingredients to develop the flavour. This can occasionally lead you to question whether these vegan cookies are healthier than traditional ones.

A vegan cookie is generally healthier because it doesn't contain dairy-based ingredients like butter and eggs. These products include a lot of cholesterol, and too much of it can harm one's health. They cannot be regarded as healthier than regular cookies, though.

Vegan alternatives to cookie ingredients, such as vegan milk, butter, and oil, can be very calorie-dense. Remember that you would also need to add sugar.

Thankfully, there is a way to make your vegan cookie healthier: substitute natural sweeteners for sugar.

According to mayoclinic.org, artificial sweeteners can help with weight management because they have “virtually no calories. ”

Unlike sugar, artificial sweeteners typically do not raise blood sugar levels, which can also aid in the prevention of diabetes.

Conclusion

Don't miss trying these healthy vegan chocolate chip cookie recipes. I hope your kids will love them all.

I trust you enjoyed this article about the Best Vegan Chocolate Chip Cookie Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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