The Best Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies! These cookies are made with coconut oil. The coconut oil gives them a slight coconut flavor and that makes me feel a little tropical which is much needed when you’re landlocked in Colorado on a hot summer day.

I mean, can we just talk about that for a moment? There are no oceans around here. None. Nada. I grew up near the ocean and would go to the beach A LOT. Like, I would drive to the beach alone on my days off from work just to lay out in the sun and hear the waves crash.


I spent a good portion of my teenage years driving out to the beach at night with my friends, walking through the sand, climbing the lifeguard mounds, and hiding from beach patrol. We’ve been in Colorado for 3 years without the beach and sometimes that makes me question what the hell I’m doing in the midwest. But then I take one look at the mountains, breathe in the smell of wildflowers, and remember why I love it here so much.

These chocolate chip cookies truly are the best I’ve ever made. I used to use Earth Balance vegan butter sticks to make them but after switching that with coconut oil, I’m hooked. I love these cookies so much because I always have the ingredients on hand. Whenever I’m craving something sweet or, let’s face it, just craving cookies because that’s a normal life craving that everyone has, right? Right?! I bake these cookies.

The recipe comes together in less than 20 minutes too – ain’t nothing better than a quick, easy chocolate chip cookie recipe without having to go to the store and pick up ingredients.

Now, here’s something that I learned from baking cookies for many years. If you want chewy and soft cookies, keep them in the oven for less time than you think. If you check the cookies after 12 minutes and they look almost done, but not quite there, take them out anyway. They’ll bake a little bit more when they’re cooling on the pan. If you have a cooling rack then you probably don’t need to follow this advice but, for me, I just take them out once I think they’re almost ready and let them cool a bit while they’re still on the baking sheet and they come out perfect.

The Best Chewy and Soft Vegan Chocolate Chip Cookies. Made with Coconut Oil, these cookies are an easy, quick, and satisfying vegan snack.

Nothing fancy here, just some good ol’ fashioned chocolate chip cookies made vegan. Omitting butter and eggs is easier than you think! Plus, you can eat the cookie dough without worrying about getting sick. Dip into almond milk for a yummy and satisfying snack.

4.67 from 3 votes
Print Friendly Version
The Best Vegan Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Vegan Chocolate Chip Cookies that are chewy, soft, and made with coconut oil instead of eggs and butter.

Course: Dessert, Snack
Cuisine: Cookies, Vegan
Servings: 20 cookies
  • 1/2 cup coconut oil* (soft, NOT melted)*
  • 1/4 cup vegan white sugar
  • 1/4 cup vegan brown sugar
  • 2 tbsp non-dairy milk (we used unsweetened almond milk)
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp all-purpose flour* *gluten-free option sub Bob's 1:1 gluten-free flour
  • 1/2 tsp baking SODA
  • 1/4 tsp salt
  • 1/2 cup dairy-free chocolate chips
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat. Set aside.

  2. In a bowl, combine coconut oil, white sugar and brown sugar. Using a hand mixer or whisk, mix until creamy.

  3. Add non-dairy milk and vanilla extract. Mix.

  4. In a separate bowl, combine the dry ingredients (flour, baking soda, and salt) using a whisk. 

  5. Add dry ingredients into wet ingredients and mix with a large spoon. Add chocolate chips and mix to combine.

  6. Separate cookie dough evenly onto the baking sheet, sized by preference, and bake at 350F for about 12-15 minutes.

Recipe Notes
Pro tip: if you aren't using a cooling rack, pull the cookies from the oven before the edges start browning since they will bake slightly more when cooling on the pan.

We like mini-cookies so we used a tablespoon to measure out the cookie dough. We got about 20 cookies with this method. Keep in mind, baking time may vary if you make your cookies larger.

*This recipe calls for soft coconut oil, NOT melted. If you can only use melted coconut oil, reduce the oil by about 2 tablespoons.
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  • sheri

    I see the recipe calls for 1/2 c coconut oil. Can I use 1/4 c oil and 1/4 c applesauce to cut down o the fat? Or is there something else I can substitute to make it less fattening?

    June 26, 2017 at 3:58 pm Reply
    • pasta-based

      Hi Sheri!

      Unfortunately we haven’t tried that. Applesauce is usually a good substitute for oil in baking, but I’ve read that it doesn’t usually do too well in cookies specifically. Let me know what you end up trying!

      June 27, 2017 at 9:35 am Reply
  • Daniela

    Hi! Can I use whole wheat flour instead of all-purpose? Thank you!

    June 27, 2017 at 2:30 pm Reply
    • pasta-based

      Hi Daniela!

      It’s usually recommended to do half all-purpose and half whole wheat for baking instead of going 100% whole wheat. That being said, we’ve made pizza dough with 100% whole wheat flour, and it came out alright! Let us know what you decide to do and how it works out 🙂

      June 28, 2017 at 8:47 am Reply
  • Brendan Collins

    Will these work with boba red mill 1:1 gluten free flour?

    June 28, 2017 at 1:12 pm Reply
    • pasta-based

      I’m sorry I haven’t tried it that way so I’m not sure. That flour is advertised to be a 1-to-1 replacement though. Maybe make a smaller batch to see how it comes out? If you do, please let me know how it goes!

      June 28, 2017 at 7:02 pm Reply
      • Brendan Collins

        So I did the exact recipe with all-purpose flour and then made a second batch using the gf flour. Both were excellent and I could hardly tell a difference between the two! ??

        June 28, 2017 at 8:52 pm Reply
        • pasta-based

          That is great to know!! Bob’s makes the best products 🙂

          June 29, 2017 at 10:00 am Reply
  • Trinity Bourne

    They sounds really tasty – love to know that you use coconut oil too… I love it it my baking also.

    July 1, 2017 at 3:12 pm Reply
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    July 1, 2017 at 4:54 pm Reply
  • Marlena | Where You Get Your Protein

    These look so simple to make! I love that I already have all the ingredients in my pantry!!

    July 2, 2017 at 7:42 pm Reply
  • Strength and Sunshine

    How could we ever be without a fantastic simple chocolate chip cookie? A must!

    July 3, 2017 at 4:39 am Reply
  • Amy Katz from Veggies Save The Day

    These looks like the perfect chocolate chip cookies! I love your video, too!

    July 3, 2017 at 12:54 pm Reply
  • Anjali @ Vegetarian Gastronomy

    That tall stack of cookies! you have me craving one!

    July 3, 2017 at 3:50 pm Reply
  • Vicki Boyd

    Hi loved your recipe however what could I use to be oil free !!! I am having trouble finding sweet treats with no nuts or oil Look forward to hearing from you

    July 10, 2017 at 1:18 am Reply
    • pasta-based

      Hi Vicki! I’m not sure, I heard you can use applesauce instead of oil but the cookie might turn out more fluffy, like a cake. I’ll try experimenting soon and let you know if I come up with anything good!

      July 15, 2017 at 6:29 pm Reply
  • Kristin

    Hi! What brand of vegan chocolate chips do you recommend? Thanks!! 🙂

    July 13, 2017 at 11:26 pm Reply
  • Nicole

    Would adding oatmeal to these to add a little texture work?

    July 25, 2017 at 10:26 am Reply
    • pasta-based

      Hi Nicole – I’m sorry I haven’t tried adding oats. It might make them a little too dry. Let me know if you do and how it goes.

      July 28, 2017 at 3:01 pm Reply
  • Christelle

    Hello, thanks for Sharing,
    I wonder if I can add a bit of almond flour !?

    July 25, 2017 at 11:51 am Reply
    • pasta-based

      If you add some almond flour, I would remove an even amount of the all-purpose flour to keep it from getting too dry. I haven’t tried it with almond flour though so please let me know how it goes if you do.

      July 28, 2017 at 3:02 pm Reply
  • furelise

    I have made these cookies twice and this is now my favorite cookie recipe after trying out countless vegan ones. I love that there are no special flours or ingredients that I need to buy! I would love to do more variations based on this recipe. For example, I would love to know if I could turn this into a chocolate cookie if I substitute the cocoa powder with the same amount of flour? And how about a rose tea cookie by substituting the milk with rose tea?

    August 14, 2017 at 10:51 pm Reply
    • pasta-based

      Rose tea?! That sounds amazing, please let me know if you try it like that! Also, yes, you can replace some flour with cocoa powder for a chocolate cookie – it comes out just fine that way. Thank you for your comment, we’re happy you like them!

      August 15, 2017 at 9:36 pm Reply

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