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These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl. Ready in just 12 minutes, they taste like something from a bakery.
★★★★★ REVIEW
“Made your vegan chocolate chip cookies (award-winning) 2x in 1 week. I am vegan and these are AMAZING! My 8-year-old granddaughter asked if I would make them for her birthday in September… she is an extremely picky eater…does not seem to like a lot of foods kids eat, so this is a bonus. Thank you! 💕” – Beth
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As much as my family adores my eggless cookies, there’s another egg-free dessert that takes the cake. It’s my famous and award-winning vegan chocolate chip cookie recipe.
They’ve won multiple cookie awards in Australia and the United States, so you know they are fabulous. They are made in one bowl and, unlike other vegan cookie recipes out there, these don’t need any vegan butter or margarine. Don’t fret, though. They are soft on the inside, chewy on the outside, and loaded with chocolate chips. Bonus? There is no chill time needed.
If you love vegan desserts like we do, try vegan brownies, vegan chocolate cake, and vegan cheesecake next.
Ingredients needed
- 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. Remember to use refined coconut oil, as it has no coconut flavor.
- Plant-based milk of choice. I used unsweetened almond milk, but any dairy-free milk (like oat, coconut, soy, cashew, etc.) will be fine.
- Vanilla extract. A must for any cookie recipe!
- All-purpose flour. Nothing fancy here, just simple white flour. If you notice it clumps, I suggest sifting it first.
- Baking soda and powder. Both leavening agents are used to ensure the cookies remain thick and chewy and do not spread too much.
- Salt. Brings out the natural sweetness of the cookies.
- Chocolate Chips. Reserve a handful of vegan chocolate chips to add on top of the cookies, so there are plenty of them in every bite (my secret trick!). I typically make my own, but I like Enjoy Life chocolate chips and their chocolate chunks. Also, most dark chocolate over 68% is dairy-free.
How to make vegan chocolate chip cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- 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.
Step 2- Bake: Place balls of cookie dough onto a lined baking sheet and bake for 10-12 minutes, or until the edges are just done.
Step 3- Let them firm up and cool: Carefully remove the cookies from the oven and let them cool completely on a cooling rack before enjoying.
Arman’s recipe tips
- 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.
- If you don’t have coconut oil, you can use vegan butter instead. Try to use good-quality butter, preferably from a stick. Some vegan butter has added water, which changes the texture of the cookies.
- Avoid overbaking the cookies. Remember, they continue to cook as they cool down. Besides, they are vegan and are fine to be a little undercooked.
- For chewy vegan chocolate chip cookies, remove them from the oven at the 12-minute mark.
Storage 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 entirely 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! To enjoy cookies from the freezer, allow them to thaw at room temperature or in the fridge overnight.
Make ahead: You can freeze the cookie dough to enjoy at a later date. I don’t recommend freezing the cookie dough for more than a week, as the dough will become too crumbly.
Frequently asked questions
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.
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.
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.
Even though this recipe is made without eggs or milk, it isn’t recommended to eat raw cookie dough. It has untreated raw flour, which can lead to food poisoning. For a safe-to-eat cookie dough, try vegan edible cookie dough.
More vegan cookie recipes to try
- Healthy oatmeal raisin cookies
- Vegan white chocolate macadamia nut cookies
- Vegan peanut butter cookies
- Vegan Levain cookies
- Healthy monster cookies
- Vegan shortbread cookies
If you tried this Vegan Chocolate Chip Cookies Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Vegan Chocolate Chip Cookies
Video
Ingredients
- 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 vegan chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large tray with parchment paper or a cookie sheet.
- In a large mixing bowl, combine the brown sugar and white sugar with the coconut oil and whisk well, until glossy. Add in the milk of choice and vanilla extract. Mix well.
- Add in the sifted flour, baking powder, baking soda, and salt and mix very well, until a dough remains. Using a rubber spatula, fold through the 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 10-11 minutes or until the edges have gone slightly golden.
- Remove from the oven and let cool on the tray completely.
Notes
Nutrition
Originally published April 2022, updated and republished April 2025
Hello, I am wondering if you would have any suggestions about making chocolate chip cookie bars instead of individual cookies and what size pan to use? Thank you and I love all of your recipes! Take care, Chapin
Yes! Just bake it in a pan and increase the cooking time by 4-5 minutes, or until set around the sides!
5 stars is underated. By far the best chocolate cookies on this planet. Love you Arman
Thank you so much, Akeala!
Recipe looks great!! Could I use olive or avocado oil instead of coconut oil?
You could try!
Hi Arman, Thank you for your great recipes! Could you please clarify something? When you say whisk coconut oil and sugars until the batter is glossy, do you mean with a whisk or with a mixer, or with a spoon? What exactly is glossy? Thank you! I’m never sure if I should be using a mixer, a spoon, or a whisk.
Margie
Hi Margie! Whisk is fine. Glossy is when it’s sort of shiny/shimmering.
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!
Made your vegan chocolate chip cookies (award winning) 2x in 1 week. I am vegan and these are AMAZING! My 8 year old granddaughter asked if I would make them for her birthday In September… she is an extremely picky eater…does not seem to like a lot of foods kids eat so this is a bonus. Please keep posting vegan recipes… I have found some good ones in the Big Man’s World …where I found this one! Thank you! 💕
Thanks, Beth!
Excellent!!!! This recipe was so very good, I made specialty large chocolate chip vegan cookies
Crispy outside soft inside. Perfect
The best cookies!!!
Thanks, Michaela!
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.
These are great staple vegan cookies! Mostly just household ingredients, simple recipe & DELICIOUS lil cookies!
Thanks, Sabina!
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!
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 🙌
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.
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!
My previous comment should’ve had five stars, my computer changed it to 4 by accident. Would’ve given more stars if I could!