Hands down, the BEST vegan chocolate chip cookies recipe that even non-vegans will love! Crispy edges, soft, and chewy on the inside, they use one bowl and super easy to prep!
You can never go wrong with a good chocolate chip cookie recipe. I’ve had hundreds of requests to make a vegan version of my popular paleo chocolate chip cookie. After several trials (and multiple fails!), I’ve finally been able to develop the perfect vegan cookie!
The Best vegan chocolate chip cookies
I’ve made them for 20+ NON-vegan friends, and every single one of them requested the recipe…even the little ones!
Whether you follow a vegan diet or not, you will LOVE these soft and chewy vegan 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.
Bonus? They also happen to be dairy free and gluten-free too!
How to make vegan chocolate chip cookies
- Sugar– White sugar is preferred, and you can use any kind that you have on hand.
- Brown Sugar– Brown sugar or coconut palm sugar is great, as they both provide a richer flavor to the cookies.
- Coconut oil– Be sure the coconut oil you use is not melted, but also not hard. You want it to have a soft texture, similar to butter. If you don’t have coconut oil, you can use vegan butter or margarine.
- Plant-based milk of choice– I used unsweetened almond milk, but any dairy free milk will be fine (like oat milk, coconut milk, cashew milk, etc).
- Vanilla extract– A must for any cookie recipe!
- All-purpose flour– I used gluten-free flour to keep these cookies vegan AND gluten-free.
- Baking soda– Gives the cookies some rise. Do not omit, or your cookies are prone to spreading.
- Baking powder– Leavens out the cookies.
- Salt– Brings out the sweetness! Also, sprinkle a little bit on top of the cookies!
- Chocolate Chips– Use a mix of mini chocolate chips and full-sized chocolate chips, to ensure every bite is full of chocolate!
Start 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.
Why are my 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!
Is vegan cookie dough safe to eat raw?
Even though this recipe is made without eggs or milk, it isn’t recommended to eat raw.
It has untreated raw flour, which can lead to food poisoning.
This vegan edible cookie dough is eggless, and perfect to enjoy raw.
Are vegan 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.
- If you don’t have coconut oil, you can use vegan butter instead. Try to use a good quality butter, preferably from a stick. Some vegan butter has added water in them, which changes up the texture of the cookies.
- Do not overmix the cookie dough, as this can affect how much the cookies spread. Mix enough for everything to be combined, and fold through the chocolate chips at the end.
- Avoid overbaking the cookies. Remember, the cookies continue to cook as they cool down. Besides, they are vegan and are fine to be a little under-cooked.
- For chewy vegan chocolate chip cookies, remove them from the oven at the 12-minute mark.
- To store: 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.
- To freeze: 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.
More vegan cookies
- 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 * See notes
- 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 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon 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.