Hands down, the BEST vegan chocolate chip cookies recipe that even non-vegans will love! Crispy on the outside, chewy on the inside, they use one bowl and super easy to prep!
Whether you follow a vegan diet or not, you will LOVE these soft and chewy chocolate chip cookies. They use everyday, wholesome ingredients and compared to other cookie recipes, are relatively healthy.
Unlike traditional chocolate chip cookies, these contain no eggs and no butter, but you’d never tell- They taste like a bakery-style chocolate chip cookie, LOADED with chocolate chips.
How do I know this is the BEST vegan chocolate chip cookie recipe on the planet? I’ve made them for 20+ NON-vegan friends, and every single one of them requested the recipe…even the little ones!
Are chocolate chips vegan?
Traditional chocolate chips are generally not vegan, especially if they are milk chocolate. However, many brands are naturally dairy-free, as the ingredients in the chocolate are simply cocoa butter and sugar, both of which are vegan.
There are also specific brands that make dedicated vegan chocolate chips. My favorite brand is Enjoy Life chocolate chips, which are dairy-free and top 8 allergen-free. They also come in mini chocolate chips and baking morsels (like chunks).
Trending right now: 90 Second English Muffin– You’ll NEVER buy bread again.
How to make vegan chocolate chip cookies from scratch
This recipe starts by combining your coconut oil, brown sugar, and white sugar and mixing well. The mixture should be nice and glossy. You’ll then add in the unsweetened almond milk and vanilla extract. Then, you’ll add in your sifted flour, baking powder, baking soda, and salt. Gently stir the mixture until a thick cookie dough remains. Using a rubber spatula, fold through your vegan chocolate chips.
Using a cookie scoop or a large spoon, place 12-15 balls of dough on a cookie sheet or tray lined with parchment paper. Top with extra chocolate chips.
Bake your cookies in the preheated oven for 12-14 minutes, until the edges are lightly brown. Remove from the oven and allow to cool on the pan completely.
See Also: Best Cookie Recipes EVER.
Are vegan chocolate chip cookies healthy?
Like any good chocolate chip cookie recipe out there, when eaten in moderation, they can be part of a healthy diet.
Unlike many of my other cookie recipes, these are a little different. They use traditional sugar and flour and are higher in carbs than my other recipes.
How many calories in a vegan chocolate chip cookie
This recipe, based on 15 cookies will yield 125 calories per cookie.
Each cookie contains 14 grams of carbs, 6 grams of fat and 1 gram of protein. They also contain 1 gram of fiber too.
Please note, the nutritional information is used as a guide.
Can I substitute the coconut oil for something else?
If your not a fan of coconut oil, you can make these chocolate chip cookies with vegan butter instead.
Personally, I prefer using coconut oil, as the cookies have a better texture, but if you can’t tolerate coconut, it’s a fabulous substitution.
Please note, I’ve only tried these with Earth Balance. Other brands (especially cheaper dairy-free butter brands) can sometimes contain extra water in them, which will result in thinner cookies.
Can these cookies be made gluten-free?
I’ve tested this recipe out using traditional all-purpose flour (in Australia, white flour- NOT self-raising or self-rising) and also Bob’s Red Mill 1:1 Gluten-free flour. The gluten-free flour came out a little more dense but still worked.
I haven’t tried other gluten-free flour blends, so feel free to experiment and see- I’d love to hear your thoughts!
Why are my chocolate chip cookies coming out flat?
If you’ve followed the recipe EXACTLY, the cookies should NOT be coming out flat.
- I’ve done some troubleshooting, and one big reason why the cookies may come out flat is that the coconut oil is warm when added to the batter. The coconut oil MUST be room temperature.
- Another reason they may come out flat is the brand of baking soda is of poor quality. Baking soda helps the cookies rise.
- Finally, if you press your cookies into a circular shape, there is a risk for the cookies to spread more. Avoid this by placing balls of dough (as pictured).
To ensure your cookies come out thick and NOT flat, I recommend you chill the dough for 30 minutes in the fridge prior to cooking.
Can I freeze the cookie dough?
You can freeze the cookie dough to enjoy at a later date. I don’t recommend freezing the cookie dough more than a week, as the dough will become too crumbly.
To make cookies from a frozen state, allow the dough to thaw in the fridge or at room temperature. Once it is chilled but durable, they are ready to be baked!
Store cookies in a sealed container at room temperature, for up to 5 days. Please ensure the cookies have cooled completely first, otherwise, they will become soft and limp.
Can I freeze the cookies?
You can freeze the cookies to enjoy later, as they are freezer friendly. Place cookies in a ziplock bag and label it 6 months from the date they are made- That is how long they will keep for!
To enjoy cookies from the freezer, allow thawing at room temperature or in the fridge overnight.
Whether you follow a vegan diet or not, you will LOVE these easy vegan chocolate chip cookies. They truly are the BEST vegan chocolate chip cookie recipe EVER.
More delicious vegan cookies you will enjoy
- Flourless Brownie Cookies
- White Chocolate Macadamia Nut Cookies
- Cranberry Pistachio Cookies
- Double Chocolate Chip Cookies
- Monster Cookies
Vegan Chocolate Chip Cookies
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/3 cup coconut oil softened like butter, NOT melted
- 1/4 cup Unsweetened almond milk can substitute for any non-dairy milk of choice
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips of choice
- Preheat the oven to 180C/350F. Line a large tray with parchment paper or a cookie sheet.
- In a large mixing bowl, combine your sugars with your coconut oil and whisk well, until glossy. Add in your unsweetened milk of choice and vanilla extract. Mix well.
- Add in your sifted flour, baking powder, baking soda, and salt and mix very well, until a dough remains. Using a rubber spatula, fold in your vegan chocolate chips.
- Form 12-15 balls of dough using either a cookie scoop (2 inches) or a large spoon. Place them on the lined tray and top with extra chocolate chips. Bake for 12-14 minutes, until the edges have gone slightly golden.
- Remove from the oven and let cool on the tray completely.