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.
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.