Vegan Chocolate Chip Cookies

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! 

vegan chocolate chip cookies

Vegan desserts are some of my favorites, including homemade crunch bars, carrot cake, and these addictive vegan chocolate chip cookies.

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 

The Ingredients

  • 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!

The instructions

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. 

vegan chocolate chip cookie dough

balls of vegan chocolate chip cookie dough

chewy vegan chocolate chip cookies


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’d like a healthier chocolate chip cookie, you can try these flourless chocolate chip cookies or the best healthy chocolate chip cookies

soft chewy vegan chocolate chip cookies

Baking Tips

  • 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. 

Storage Tips

  • 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.

vegan gluten free chocolate chip cookies

More vegan cookies

vegan gluten free chocolate chip cookies

Vegan Chocolate Chip Cookies

The best vegan chocolate chip cookie recipe- Crispy edges, soft and chewy centers, loaded with plenty of chocolate chips! Gluten Free and Dairy Free.
5 from 63 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 12 cookies
Calories: 125kcal
Author: Arman



  • 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.
    cookie dough
  • 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.


* Can use coconut palm sugar.
If you love cookies, you may enjoy keto chocolate chip cookies and paleo chocolate chip cookies.

Key Recipe Equipment and Ingredients


Serving: 1Cookie | Calories: 125kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Potassium: 2mg | Fiber: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 3mg | NET CARBS: 11g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Cookies Desserts Gluten Free recipe Vegan Recipes



    22 thoughts on “Vegan Chocolate Chip Cookies

    1. PLEASE – would it be possible to measure the ingredients in the ‘universal’ grammes ?
      The cup measure depends so much on what is being weighed it is different for flour, butter, liquids and fruits. It is complicated ! Is there a universal cup or can any cup be used as long as it is the same cup ???

    2. Many,many thanks Arman.x
      I will enjoy your lovely recipes ‘properly when this happens. They always look so tempting !


    3. I just made these and they ARE the best! They are a little crispy on the outside but thick and chewy on the inside. The taste is delicious – raw cookie dough and baked. This is now the chocolate chip cookie recipe I will use, hands down! (I used gluten free flour – Namaste)

    4. I’m excited to make this recipe! Can I replace the flour with almond flour or something similar? Thank you so much.

    5. This recipe is AMAZING!! So simple to make and the taste is PHENOMENAL. Thanks so much for sharing 😊

    6. 5 stars
      Love this! Tasted a little too much like coconut for the non coconut lovers in the family. Is it possible to replace the coconut oil with vegan butter? Thx

      1. Hi Gen! I haven’t tried but I don’t see why not 🙂 Alternatively you could try refined coconut oil, that has no coconut flavor 🙂

    7. 5 stars
      This is such a great recipe! Thank you. I used Erythritol instead of sugar at a 1 to 1 ratio and they turned out great! They are softer than a conventional sugar cookie however; but still great.
      Next time I will substitute a little coconut blossom sugar for its caramel flavour. And I think I will add a little more flour, and less sweetener.

    8. I’ve made this recipe multiple times absolutely amazing thank you for sharing.
      If I made smaller cookies would I need to decrease the cooking time or would I still leave it at 12 minutes for chewy cookies?

    9. 5 stars
      I’ve made so many vegan chocolate chip cookie recipes and this one is the best overall! The taste, texture, ingredient list is all perfect- it is the vegan replica to the Tollhouse recipe I’ve been using for years. I look forward to your other recipes! Thank you for solving my cookie craving!

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