These vegan chips ahoy cookie dupe is so addictive. I don’t think I can have just one, and I never intended to. They taste rich… (like the original chips ahoy cookie you had growing up, but healthier) and they have a nice flavor to them that should keep any cookie monster happy.
You may not be able to eat just one either (but you will try).
These vegan chips ahoy cookie dupe are the perfect treat for when you want cookies, but don’t want to make a whole batch. They’re easy to make and even easier to eat!
When I went vegan, I thought I’d never be able to eat the original chips ahoy cookies again, at least not until I developed this recipe.
This recipe is absolutely delicious and can be prepared in just 15 minutes, so you won’t have to worry about spending all day in the kitchen.
That being said, here are the ingredients.
Ingredients
- all-purpose flour: For this recipe, we will be using all-purpose flour, since the brand uses it. And it’s vegan, so I felt, why not?
- baking soda: To make your cookies puff up.
- brown sugar: For sweetness and color
- Pinch of salt: To balance it all.
- granulated sugar: For sweetness
- vanilla extract
- vegetable oil: I used vegetable oil (although chips ahoy cookies use palm oil). However, coconut oil works well too.
- applesauce: If you don’t have applesauce on hand, here’s a way to make it. You can quarter one apple and cook it in a small amount of water for about 20 minutes, or add apples to your slow cooker and let them cook overnight.
- nondairy milk: I used almond milk for this recipe.
- chocolate chips: You can use dark chocolate if you prefer.
How To Make Vegan Chips Ahoy Cookie Dupe
To prepare these cookies, line a baking sheet with parchment paper. If you don’t have parchment paper on hand, you can spray your baking sheet with nonstick cooking spray instead—just make sure it’s well-greased so your cookies won’t stick!
In a large bowl mix together all of the dry ingredients: flour, baking soda, sugar, and salt. Then add in all of the wet ingredients in a separate bowl: vanilla extract, oil or butter, almond milk (or any other non-dairy milk), and applesauce. Mix everything together (wet and dry) until just combined; try not to overmix or else your dough will be tough! Add in your chocolate chip cookies and combine, then leave to cool in a freezer for about 30 mins.
Next, preheat the oven to 350 degrees Fahrenheit. Using an ice cream scoop, scoop the dough onto parchment paper, making sure to give at least 2 inches of spacing. Bake for 15 minutes and leave to cool. The Original Chips Ahoy Cookies are not soft or chewy, so we have to increase the baking time. However, if you want super soft cookies, then take it out around the 9 minute mark.
Serve and enjoy!
Who doesn’t love Chips Ahoy cookies?
These single-serve Vegan chips ahoy cookie dupe are easy to make and they remind me so much of chips ahoy cookies!
If you’re vegan and are looking for something similar in taste to chips ahoy, then this recipe will do the trick.
Singe Serve Vegan Chips Ahoy Cookie Dupe
Ingredients
- 3 tbsps coconut oil
- 4 tbsps brown sugar
- 1 tbsp granulated sugar
- 2 tbsps almond milk
- ½ cup all-purpose flour
- ½ tsp baking soda
- chocolate chips
- ½ tsp vanilla extract
- 1 tbsp unsweetened apple sauce
Instructions
- Line a baking sheet with parchment paper. If you don't have parchment paper on hand, you can spray your baking sheet with nonstick cooking spray instead—just make sure it's well-greased so your cookies don't stick!
- In a large bowl mix together all of the dry ingredients: flour, baking soda, sugar, and salt.
- Then add in all of the wet ingredients in a separate bowl: vanilla extract, oil, almond milk (or any other non-dairy milk), and applesauce.
- Mix everything together (wet and dry) until just combined; try not to overmix or else your dough will be tough!
- Add in your chocolate chip cookies and combine, then leave to cool in a freezer for about 30 mins (the longer the better).
- Next, preheat the oven to 350 °F.
- Using an ice cream scoop, scoop the dough onto parchment paper, making sure to give at least 2 inches of spacing.
- Bake for 15 minutes and leave to cool on a cooling rack.
- Serve and enjoy!
