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.
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.
Vegan Chocolate Chip Cookies that are chewy, soft, and made with coconut oil instead of eggs and butter.
- 1/2 cup coconut oil* (soft, NOT melted)*
- 1/4 cup vegan white sugar
- 1/4 cup vegan brown sugar
- 2 tablespoons non-dairy milk (we used unsweetened almond milk)
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour* *gluten-free option sub Bob's 1:1 gluten-free flour
- 1/2 teaspoon baking SODA
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Preheat oven to 350°F/177°C and line a baking sheet with parchment paper or a silicone mat. Set aside.
In a bowl, combine coconut oil, white sugar and brown sugar. Using a hand mixer or whisk, mix until creamy.
Add non-dairy milk and vanilla extract. Mix.
In a separate bowl, combine the dry ingredients (flour, baking soda, and salt) using a whisk.
Add dry ingredients into wet ingredients and mix with a large spoon. Add chocolate chips and mix to combine.
Separate cookie dough evenly onto the baking sheet, sized by preference, and bake at 350°F/177°C for about 12-15 minutes.
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.