How to Make: Vegan Chocolate Chip Cookies

How to Make: Vegan Chocolate Chip Cookies

Remember our story the beginning of the year about Tess’s Matcha Cookie Bars?  If not, you can review it here, but we did promise to get back to you on the Vegan Chocolate Chip Cookie recipe and it has arrived!  Derived from one of Tess’s late night cooking sessions with the Gochman girls, this delicious creation was the result of Mimi’s experimentation. 

Now you can make them yourself, in the comfort of your own home.  Since we have visitor restrictions at WEF this year, we wanted to share the instructions with you.  What’s better during the cold winter than warm cookies in the oven and the smell of chocolate wafting through the air? Personally I can't think of much! With a week until Valentine’s Day, you can practice now for the main event.  These cookies are so good and easy to make, you will probably find yourself baking this in to your weekly snack routine.

This vegan chocolate chip cookie recipe is wonderful, quick to make, and delicious!  In 15-20 minutes, you will have a healthy treat for your household.  Our vegan and gluten-free ingredient list makes these cookies inclusive for all.  Please note, our recipe, for the truck’s needs, makes about 8 sheets of cookies – totaling 6 dozen or 72 cookies.  If you just need a small batch for you (to share with your family), we recommend quartering the recipe.  These quantities are in parentheses below for 18 cookies – 2 pans of 9 cookies each.

Give the recipe a try and tag us on Instagram @farm_stand so we can see how they turned out! In these unprecedented times, the comfort of baking in your own home is truly a time to have treats that are your own.  We don't know about you, but homemade cookies always taste better than store bought!  It’s probably the extra elbow grease.  Have fun, customize it, get creative and share your secrets with us! 


10 Cups Gluten Free Flour (2.5 Cups)
2 Cups Unsweetened Applesauce (1/2 Cup)
1 Cup Coconut Milk (1/4 Cup)
2 Cups Coconut Oil (1/2 Cup not melted)
1 Tbsp Vanilla Extract (1/4 Tbsp)
2 Cups Raw Brown Sugar (1/2 Cup)
2 Cups Dark Chocolate Chips (1/2 Cup small size preferred)
1 Tbsp Sea Salt (1/4 Tbsp)
1 Tbsp Baking Powder (1/4 Tbsp)


  1. Preheat oven to 375 degrees. Prepare a baking sheet 4x4 size for individual placing of cookies.  One pan yields nine cookies with spacing. Set aside.
  2. In a large bowl combine gluten free flour, sea salt, and baking powder and incorporate together.  Add coconut milk, coconut oil, unsweetened applesauce, brown sugar, and vanilla extract.  Mix well.  Fold in chocolate chips and mix it again until it is well distributed throughout the dough.
  3. Scoop 2 Tbsp sized mounds of dough onto the prepared cookie sheets leaving a few inches between each cookie for spreading.  Bake for 10 minutes.  Remove from the oven and flatten it using the bottom part of a stainless steel measuring cup.  Bake it again for another 4 minutes or until lightly brown and crisp.