Hi, I'm Megan.  This is my space to share recipes that I have developed, as well as travel eats and anything that inspires me.

The Best Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies

Chocolate chip cookies are my favorite dessert.  Not only are they warm, chewy and studded with chocolate chips, but they are also so nostalgic for me.  My mom always had homemade chocolate chip cookies around the kitchen.  They were the first thing I learned how to bake.  I don't even remember how old I was.  

This recipe was inspired by my moms cookies with a couple on simple variations.  I used coconut oil in these cookies and they had a bit of a coconut flavor when they were warm but the next day that flavor was almost completely gone.  I love coconut so to me, it was a welcome addition, but if you want to avoid that flavor I'd recommend refined coconut oil. Definitely don't substitute vegan margarine, because the it wouldn't be an equal substitution.  


These cookies have it all.  A slightly caramel-y flavor from the brown sugar, plenty of chocolate chips, and a hefty dose of vanilla.  They are soft and chewy and honestly- they taste just like moms.  Which is the best thing of all.  Did I mention they come together in one bowl?  Maybe thats actually the best thing of all, 

The Best Vegan Chocolate Chip Cookies

Yield: 20 Cookies

1/2 Cup Coconut Oil* room temperature

1 1/4 Cup Brown Sugar

1 tsp vanilla

1/4 Cup plant milk

1/4 Cup applesauce

2 1/4 all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 1/2 cup chocolate chips 

Preheat oven to 350*

In a large bowl using a wooden spoon, mix together the coconut oil and the brown sugar.  Mix until its very well combined.  Into the bowl add your plant milk of choice, apple sauce and vanilla extract.  Mix again until well combined.  The mixture will look broken here.  It will come back together once the flour is added.  Next, add add the flour, baking soda ad salt.  Stir just until a dough forms.  Finally, add your chocolate chips and stir once more to evenly distribute them.  Spoon 2-3 tablespoon mounds of dough onto parchment lined baking sheets, leaving 2 inches of space between each mound of dough.  Bake in a 350* oven for 10-12 minutes, rotating the pans halfway through.  Transfer cookies so a cooling rack and when completely cool, put into an airtight container.  They will stay fresh for about a week, but lets be real- they won't be around that long.  They freeze really well too!

*for coconut oil, I used virgin, but unrefined will work just fine.  Don't try to substitute vegan margarine!

Let me know how these come out if you make them!  They are sure to be a hit.


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