Vegan Chocolate Chip Cookies

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5 from 348 votes
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These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl! Ready in just 12 minutes, I love how these taste like classic chocolate chip cookies.

Looking for more vegan desserts? Try vegan brownies, vegan chocolate cake, and vegan cheesecake.

vegan chocolate chip cookies.

Even though I often bake with eggs, I prefer NOT baking with them. There’s something exciting about recreating a classic dessert without the usual suspects, and my famous and award-winning vegan chocolate chip cookie recipe is proof of just that!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make vegan chocolate chip cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More vegan cookie recipes to try
  8. Vegan Chocolate Chip Cookies (Recipe Card)

Why I love this recipe

  • Made in one bowl. No mixers, no complex kitchen gadgets, nada. Just a spoon and the mixing bowl.
  • No vegan butter or margarine. Most vegan cookies use one or the other for the cookie dough, but not these ones! I use coconut oil, which still yields a buttery and rich cookie. It’s much cheaper too.
  • VERY short baking time. From prep to oven to plate, these cookies take less than 12 minutes to bake. 
  • Soft inside, chewy outside, and loaded with chocolate chips. A secret trick guarantees that you will have chocolate in EVERY mouthful. 

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. If you don’t have coconut oil, you can use vegan butter or margarine. 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 milk, coconut milk, soy milk, cashew milk, etc.) will be fine.
  • Vanilla extract- A must for any cookie recipe! 
  • All-purpose flour- White, white whole wheat, or even gluten-free flour works. 
  • Baking soda and powder– Both leavening agents are used to ensure the cookies remain thick and 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 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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 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. 

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. 

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 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.

Recipe tips and variations

  • 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.
  • 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 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. 
  • For the sweet and salty combo, add a sprinkling of flaky sea salt on top.

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 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! To enjoy cookies from the freezer, allow thawing 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 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! 

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

5 from 348 votes
These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl! Ready in just 12 minutes, I love how these taste like classic chocolate chip cookies.
Servings: 12 cookies
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Ingredients  

Instructions 

  • 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.

Notes

* 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.
MAKE AHEAD: 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! 

Nutrition

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!

Originally published April 2022, updated and republished March 2024

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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