Vegan Chocolate Chip Cookies


5 from 338 votes
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These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl! Ready in just 12 minutes, these are the BEST recipe ever.

vegan chocolate chip cookies

I love me some vegan desserts.

Even though I sometimes bake with eggs, I prefer NOT baking with them. Some of my favorite desserts are completely eggless, like brownies, chocolate cake, and blondies.

However, my go-to dessert is my famous and award-winning vegan chocolate chip cookies.

Best vegan chocolate chip cookies

Like my vegan cookie recipes, these ones are a classic and delicious one that no one can 

Why this vegan chocolate chip cookie recipe will be a dessert favorite-

  • Made in one bowl
  • No vegan butter or margarine. Most vegan cookies use one or the other for the cookie dough, but not these ones! We use coconut oil, which still yields a buttery and rich cookie. 
  • Ready in 10 minutes. From prep to oven to plate, these cookies take less than 12 minutes to bake. 
  • Soft, chewy, and loaded with chocolate chips. A secret trick guarantees that you will have chocolate in EVERY mouthful. 

What I love about these cookies is that they taste like any good chocolate chip cookie out there. I’ve had tons of friends and family try these out and no one can tell they do not have dairy or eggs in them! 

How to make vegan chocolate chip cookies 

The Ingredients.

  • White and brown sugar– A combination of both sugars ensures the cookies are crisp around the edges while being soft and gooey in the middle. 
  • Coconut oil- Be sure the coconut oil has been softened to room temperature. 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- White, white whole wheat, or even gluten free flour work. 
  • Baking soda and powder- Both leavening agents are used to ensure the cookies remain thick, chewy, and do not overspread. 
  • Salt- Brings out the natural sweetness of the cookies. 
  • Chocolate Chips- Reserve a handful of vegan chocolate chips to add on top the cookies, so there are plenty of them in every bite!

The Instructions.

Make the cookie dough: Cream together the sugars and coconut oil. Add the remaining ingredients and mix until a smooth dough remains. Fold through the chocolate chips. 

Bake the cookies: Place balls of cookie dough onto a lined baking sheet and bake for 10-12 minutes, or until the edges are just done. 

Let them firm up and cool: Carefully remove the cookies from the oven and let them cool completely, before enjoying. 

chocolate chip cookies vegan

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.

For a safe-to-eat cookie dough, try edible cookie dough.

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! 

Tips for success

  • 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 over-mix 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 over-baking 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. 

Storing and freezing instructions

  • To store: Leftovers can be stored 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 cooled 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.
best vegan chocolate chip cookies

Frequently Asked Questions

Why are my cookies coming out flat?

If the coconut oil you are using is melted and in a liquid state, it makes the cookie dough smoother, which can yield thinner cookies. Always ensure your coconut oil is softened to room temperature.

Can I substitute brown sugar for white sugar in cookies?

If you swap out the white sugar for more brown sugar, your cookies will be on the softer side and have a more evident molasses flavor.

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. If you’d like a healthier cookie, try healthy chocolate chip cookies or healthy oatmeal chocolate chip cookies.

vegan chocolate chip cookie recipe

Vegan Chocolate Chip Cookies (Award Winning!)

5 from 338 votes
These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl! Ready in just 12 minutes, these are the BEST recipe ever.
Servings: 12 cookies
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes



  • 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 11-11 minutes, until the edges have gone slightly golden.
  • Remove from the oven and let cool on the tray completely.


* Can use coconut palm sugar.
TO STORE: Leftovers can be stored 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 cooled 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.


Serving: 1CookieCalories: 125kcalCarbohydrates: 12gProtein: 1gFat: 6gPotassium: 2mgFiber: 1gVitamin A: 2IUVitamin C: 2mgCalcium: 3mgIron: 3mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Thank you for the awesome recipe. I subbed 1 tsp each oat flour, coconut flour, and ground flax with 1/3 cup water mixed in for the plant milk and they are perfect. With the mini enjoy life brand choc chips too! My new go to” recipe!

  2. 5 stars
    This recipes is very very good , I added 1/2 tsp cinnamon next time I will add 1tsp . I reduced the brown sugar to 1/4 cup and 1/4 of coconut palm sugar next time I will even reduce more the brown sugar to 2tbs , I did 1/2 cup chocolate chips and 1/2 cup chopped walnuts I can’t imagine 1 cup of chocolate chip it would be too much and too sweet for me . I had to add a tad more milk I baked them for 16 minutes there was a nice rise but next time I will flattened the dough so they are thinner in all it’s a very good recipe very adaptable to any kind of fixings you want to add.

  3. 5 stars
    Really good cookies but they spread out like crazy! From experience, coconut oil and vegan butter do that so I have better luck with canola oil! Well I have had better luck with canola oil until now. 😂 Still good flavor so thanks so much!

  4. 5 stars
    These are amazing! I have made them several times (even had to use almond extract once) and they are perfect every time! The only modification I make is that I only add about 1/2 of the chocolate chips that the recipes calls for (personal preference of less choc chips), but this recipe is a winner 🙌

  5. 5 stars
    10/10. Very nice recipe, tastes like cookies. I did have a bit of a struggle with the coconut oil as it gets all over the place, so keep that in mind. I made them smaller than the recipe states (and cooked shorter too) but I do not use a timer so unfortunately I cannot say how long. In summary: great recipe.

  6. 5 stars
    Wow, these are delicious. I make them at least once a week; my husband and grandkids love them. (I could devour the dough…) Here is my favorite way to make them: I use almond flour, and add chia/ flax seed and finely chopped pecans in the main recipe. (Make sure you slightly flatten before baking). But I’ve also made with a mixture of 2/3 almond flour and 1/3 whole wheat, very good too. In any version I make, I use Erithrotol (plant-based sugar, zero calories or sugar/mix with tiny bit of molasses to make “brown” sugar. No one notices it’s not real sugar) I switched out to all white flour for grandkids, they LOVED them. This is such a good recipe, I know it by heart now. Thank you for creating this lovely cookie!

    1. 5 stars
      My previous comment should’ve had five stars, my computer changed it to 4 by accident. Would’ve given more stars if I could!

  7. 5 stars
    Hi Arman! Thank you for this recipe and walkthrough. I made them today. I did substitute the coconut oil for vegan butter, and only had mini chocolate chips, but they turned out amazing. This recipe is also easy, 10 out of 10. I had limited ingredients this time around. I look forward to trying them with coconut oil next time.

  8. Hi! Can I make this dough and put in fridge or freezer till ready to bake, or do I need to bake them, then freeze them?


  9. 5 stars
    I did not expect these to be sooo good!!! I actually love the lil hint of coconut aswell, hands down the best vegan cookie I’ve ever tasted. Thank you so much!!!

  10. Needed something quick and more importantly using simple ingredients as I was staying at my mother’s house. These were great and enjoyed by not only myself but all the non-vegans. Thanks for a great recipe!

  11. 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!

  12. 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?

  13. My toddler and I made this recipe for the first time together when we decided to bake after someone gifted us a kitchenaid! I was so impressed, happy, and satisfied with this recipe it is now my official go-to recipe for chocolate xhip cookies!! Thank you for altering this delicious vegan recipe!! 😋

  14. 5 stars
    So good! Best vegan cookies recipe I have found in years! Made them a few days ago with refined coconut oil and again today with vegan butter and they are both delicious. Great edges and not cakey like many other vegan cookies. Thanks very much Arman!

  15. 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.

  16. 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 🙂

  17. 5 stars
    Made these today. So simple and delicious!! Love how soft they stay. Will be my go to chocolate chip cookie recipe from now on.

  18. These cookies are amazing!! I made them for my uncle, who’s vegan, and they’re so good that I’ve made three more batches. I even subbed half a cup of white chocolate chips and half a cup of butterscotch chips in one batch (which isn’t vegan, sorry) and they’re so good.

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

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

  21. These are really good. I made the 2nd batch w/ Coconut Manna because I ran out of Coconut Oil & they turned out fluffier and a tad more moist if you’re ok w/ a hint of coconut flavor. I also used organic granulated sugar instead of white refined & they turned out just fine. BTW when blending the sugar & oil, it’s sandy not silky and still turn out fine. Thank you!

  22. 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)

  23. Just made these. Possibly one of the easiest, most perfect chocolate chip cookies ever! I had 3 hours sleep after night shift and these were still simple to make. I used 1/4 c. whole wheat flour as I ran out of white and it worked out great. Thanks for a fantastic recipe!!

    1. 5 stars
      This is a perfect recipe! Love the subtle coconut flavor, i think I’ll add a little butter flavoring next time just to give a more complex flavor.

    2. 5 stars
      I have made these a handful of times and absolutely LOVE them, such an easy recipe and delicious every time!

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


  25. 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 ???