Best Vegan Chocolate Chip Cookie Recipes For Your Kids 2023

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Best Vegan Chocolate Chip Cookie Recipes For Your Kids

There is a cookie recipe on this list for everyone, whether you prefer classic and simple chocolate chip cookies or cookies loaded with other inventive flavours.

You're sure to find your new favorite 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

It's pretty easy to prepare these oatmeal chocolate chip cookies, which 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

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.
Then, add as many chocolate chips as you'd like! Using a lined cookie sheet, drop generous spoonfuls of the mixture, and bake for 8 to 10 minutes at 350°F.
Before removing them from the pan, give them five minutes to cool. Furthermore, take pleasure!

2. Vegan Chocolate Chip Oat Cookies

The best way to unwind in the evening is to bake a batch of delicious chocolate chip oat cookies. Each bite of these oat biscuits oozes melted chocolate due to their distinctive texture, which is both crispy and soft on the inside.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Serves: 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

Put a baking sheet in the oven and preheat it to 355°F.
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 only 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. 10 minutes should pass for the mixture to combine thoroughly.
Except for the peanut butter, combine most of the wet ingredients in a blender: ripe bananas, the flax egg, Medjool dates, and agave syrup.
Mix the dry and wet ingredients in a bowl after adding the wet ingredients.
Add the chopped dark chocolate block and peanut butter last to the mixture.
Create spheres out of the batter, place them on a baking sheet that has been lined, 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 keep for 3–4 days after baking, but due to their deliciousness, they hardly made it past an hour.

3. Almond Flour Chocolate Chip Cookies

This is the perfect cookie for anyone who wants to avoid dairy, eggs, or wheat. These 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 or chopped chocolate (be sure your brand is gluten-free and vegan if necessary)

Method

Set the oven's temperature to 350°F. Mix the sugars and coconut oil in a stand mixer bowl or big bowl.
After scraping the bowl's sides, beat the coconut cream until it is frothy.
You should include vanilla, salt, soda, and starch.
One cup of flour at a time, beating after each addition. Add chocolate and mix well.
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.
Until the edges are brown, bake for 10 to 12 minutes.
Remove and let cool for at least five minutes before eating.

4. Chewy Chocolate Chip Pumpkin Cookies

These 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 favorite 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

Preheat the oven to 350°F. Put parchment paper down on two cookie sheets.
In a big bowl, combine the dry ingredients.
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.
Use a ¼-cup measure for more giant cookies or a tablespoon measure for smaller cookies when dropping dough onto cookie sheets. To brown, bake more giant cookies for 15 to 18 minutes or smaller cookies for 12 to 14 minutes.
Enjoy!

5. Matcha Chocolate Chip Cookies

These 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, melted, cooled: ¾ cup
Vanilla extract: 1 tablespoon
Vegan egg mixed: 1½ tablespoons
Almond milk: 5 tablespoons
Dark chocolate chips: ⅔ cup

Method

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

6. Classic Chocolate Chip Cookies

A recipe for spelt flour-based chocolate chip cookies that is incredibly simple to make. Organic unrefined brown sugar and maple syrup are used to sweeten these cookies mildly. 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

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

7. Gingerbread Chocolate Chip Cookies

The most significant elements of traditional gingerbread cookies and conventional chocolate chips are combined in these gingerbread chocolate chip biscuits. They go great with a hot cup of cocoa since they are soft, chewy, incredibly delicious, and cuddly.

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

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

8. Peanut Butter Chocolate Chip Cookies

They are soft and chewy outside and have a light crunch on the outer layers. Has 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

Set the oven to 350°F. Silicone baking mats or parchment paper are used to line baking sheets.
The flours, 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).
Add vanilla essence and peanut butter and stir. A soft dough will form after adding the wet mixture to the dry ingredients and stirring. Chocolate chips are added by folding.
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 are just beginning to 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: A warm chocolate chip cookie might taste good. Warm cookies stick together when kept in a single container and become mushy.

A cookie may require 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, and soft cookies in the same container. The cookies' unique textures will be lost if you do this. 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. 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.

Think about 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.

A zip-top bag is an alternative. Cookies don't keep as well 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, as well as 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 contain a lot of cholesterol, and too much of it can be harmful to one's health. They cannot be regarded as healthier than regular cookies, though.

Vegan alternatives for ingredients in cookies, such as vegan milk, vegan butter, and vegan 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, and that is by substituting natural sweeteners for sugar.

Artificial sweeteners can help with weight management because they have “virtually no calories,” according to mayoclinic.org. Since artificial sweeteners typically do not cause blood sugar levels to rise, unlike sugar, it 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 very much.

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

JeannetteZ

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