present to you the best chocolate chip cookies in the world. I am especially proud of this recipe, I had to repeat it several times to get it perfect, but now it has become one of my favorite sweet treats.



  • 1/2 taza de aceite de coco sin derretir (105 g)
  • 3/4 taza de azúcar moreno, de caña o de coco (135 g)
  • 1 cucharadita de extracto de vainilla (opcional)
  • 3/4 taza de leche vegetal sin endulzar (190 ml), yo usé leche de soja
  • 1/2 taza de cacao en polvo sin azúcar (40 g)
  • 1 cucharadita de bicarbonato
  • 1/4 cucharadita de sal
  • 1 y 3/4 taza de harina de trigo integral (210 g)
  • 1/2 taza de chips de chocolate veganas (90 g) + 2 cucharadas para decorar, (opcional)


  1. Preheat the oven to 180ºC or 350ºF.
  2. Put the coconut oil and sugar in a bowl and mash the mixture with the help of a fork so that the coconut oil softens and is completely integrated with the sugar until it forms a paste.
  3. When there are no more chunks of coconut, you can add the vanilla extract, non-dairy milk and cocoa. Stir until fully incorporated.
  4. Add baking soda and salt and stir again until fully incorporated.
  5. If it’s hot, put the mixture in the fridge for 15-30 minutes to solidify a bit. If it’s cold, you can continue with the next step.
  6. Add the flour and stir until it is more or less integrated. Then add the chocolate chips and stir until they are completely integrated and you get a homogeneous mixture.
  7. Make balls with your hands and place them on a baking tray with paper to bake. Flatten them with your hands to shape them into cookies and leave about 5 cm or 2 inches between each one because they will expand in the oven. You can sprinkle some chocolate chips on top once you have your cookies in the pan and before you bake them, but this is optional.
  8. Bake for about 12-15 minutes (in my oven they were done in 15 minutes) or until tops of cookies are dry and lightly browned. Let the cookies rest on the tray for 5 minutes, then transfer them to a wire rack to cool completely. If you don’t have a rack, you can use a plate.
  9. Store the cookies in an airtight container at room temperature or in the fridge for about 1 week or in the freezer for a month.


  • If it’s hot and the coconut oil is liquid, leave it in the fridge for a few minutes to solidify.
  • I used extra virgin coconut oil and my cookies are not coconut, but if you want you can use deodorized or refined coconut oil that has no flavor.
  • Coconut chips can be replaced with chopped dark chocolate.
  • Recipe inspired by Pick Up Limes.
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