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
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Preheat oven to 350°F/177°C and line a baking sheet with parchment paper or a silicone mat. Set aside.
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In a bowl, combine coconut oil, white sugar and brown sugar. Using a hand mixer or whisk, mix until creamy.
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Add non-dairy milk and vanilla extract. Mix.
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In a separate bowl, combine the dry ingredients (flour, baking soda, and salt) using a whisk.
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Add dry ingredients into wet ingredients and mix with a large spoon. Add chocolate chips and mix to combine.
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Separate cookie dough evenly onto the baking sheet, sized by preference, and bake at 350°F/177°C for about 12-15 minutes.
Recipe Video
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.
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?
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!
Daniela
Hi! Can I use whole wheat flour instead of all-purpose? Thank you!
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 🙂
Brendan Collins
Will these work with boba red mill 1:1 gluten free flour?
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!
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! ??
pasta-based
That is great to know!! Bob’s makes the best products 🙂
Trinity Bourne
They sounds really tasty – love to know that you use coconut oil too… I love it it my baking also.
Marlena | Where You Get Your Protein
These look so simple to make! I love that I already have all the ingredients in my pantry!!
Strength and Sunshine
How could we ever be without a fantastic simple chocolate chip cookie? A must!
Amy Katz from Veggies Save The Day
These looks like the perfect chocolate chip cookies! I love your video, too!
Anjali @ Vegetarian Gastronomy
That tall stack of cookies! you have me craving one!
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
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!
Kristin
Hi! What brand of vegan chocolate chips do you recommend? Thanks!! 🙂
pasta-based
Hi Kristin!
We most often use the Enjoy Life brand. Here’s a link to their website: https://enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-mini-chips/
Kristin
Thank you very much!! 🙂 I am so excited to bake these cookies for my sons first birthday!! 🙂
Nicole
Would adding oatmeal to these to add a little texture work?
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.
Christelle
Hello, thanks for Sharing,
I wonder if I can add a bit of almond flour !?
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.
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?
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!
Dalia
I’ve made these twice. The first time I used melted oil and didn’t realize until too late that you suggested use less if the oil was melted and not soft. That time I added a couple extra sprinkles flour to make up for it. They were delicious! This time I kept with the same format and added unsweetened coconut flakes and chopped walnuts. This is a wonderful recipe with ingredients I always have onhand. Our 12 year old son’s homemade cashew milk makes it all the more special.
pasta-based
Thank you, Dalia! So glad to hear you like the cookie recipe. Homemade cashew milk sounds amazing, too!
Gord Northmore
We don’t use white sugar….can I use all coconut sugar instead of both?
pasta-based
Don’t be afraid to experiment, Gord 🙂