Cookies So Delicious You Won’t Know They’re Vegan

National Cookie Day is upon us! I just recently found out about this day, and I’m so excited about it. This is almost as great as national donut day! So with all of that excitement, I’ve decided to share the most delicious cookie recipe ever. It’s vegan, but honestly don’t knock it till ya try it. These are obviously best served warm with a glass of milk, but they are just as delicious the day after (if there are any left). 

Cookies So Delicious You Won’t Know They’re Vegan


  • 1/2 cup coconut oil, solid
  • 1 and 1/4 cups dark brown sugar, packed
  • 2 teaspoons vanilla extract (I add a little more for fun)
  • 1/4 cup almond milk
  • 1/4 cup unsweetened applesauce
  • 2 and 1/4 cups all-purpose flour (not packed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (I use Trader Joe’s, but any will work)
  • Flaky sea salt, optional


  1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl or KitchenAid, beat together the coconut oil, brown sugar, and vanilla, mixing until well combined.
  3. Add in the almond milk and applesauce and mix until well combined (this will look kind of odd, but just look past it); set aside.
  4. In a separate bowl combine the flour, baking soda, and salt; whisk to combine.
  5. Add the dry ingredients into the wet mixture and stir until ingredients are combined.
  6. Fold in 1 and 3/4 cups of the chocolate chips or how ever many your little heart desires; the more the better in our house!
  7. Scoop a tablespoon sized mound of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. I push down on the dough very gently to flatten them ever so slightly.
  8. Bake for 9 to 10 minutes or until the edges are lightly golden and the centers have set.
  9. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt.
  10. Cool cookies on the baking sheet for 15 minutes before transferring them.

These are always a huge hit, and non-vegans wouldn’t even be able to tell the difference, I promise!! 


Michelle, and her wonderful husband Michael, moved to Baton Rouge from Houma, 3 years ago to help launch Anchor Chapel. Though it's been 3 years, there's a 99.9% chance she'll still get lost unless she uses the GPS on her phone. They are the parents to a spunky, Disney loving 2-year-old named Maverick. She graduated from Nicholls State University and earned her degree in Mass Communication with a concentration in Public Relations. She has since then has decided to trade that in for a life of a working stay at home mom. She loves all things Jesus, Lush, and Disney!


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