4.67 from 3 votes
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.