Looking for more vegan desserts? Try vegan brownies, vegan chocolate cake, and vegan cheesecake. 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!
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.
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. 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. 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!
More vegan cookie recipes to try
Healthy oatmeal raisin cookies Vegan white chocolate macadamia nut cookies Vegan peanut butter cookies Healthy monster cookies Vegan shortbread cookies
Originally published April 2022, updated and republished March 2024
