These vegan chocolate chip cookies are the perfect plant-based treat with crispy edges and soft, chewy centers. Made with coconut oil instead of butter and loaded with vegan chocolate chips, they’re just as delicious as traditional cookies but completely dairy-free.
Why You’ll Love This Recipe
- Perfectly crisp edges with soft, chewy centers
- Completely dairy-free and egg-free without compromising on flavor
- Simple ingredients you likely already have in your pantry
- Can be made in under 30 minutes (plus optional chilling time)
- Customizable with your favorite mix-ins
- Kid-friendly and perfect for sharing
- Great for beginners and experienced bakers alike
- No special equipment required
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Coconut oil provides the rich, buttery texture that makes these cookies so satisfying. It’s the key to creating that perfect chewy texture while keeping the recipe vegan. Make sure to use it in its solid state for best results when creaming with the sugars.
Brown sugar adds moisture and that classic caramel-like flavor that makes chocolate chip cookies irresistible. It helps create that soft, chewy center we all crave in a good cookie.
White sugar works with the brown sugar to create the perfect sweetness level while helping to create those crispy, crackly edges. The combination of both sugars gives these cookies their perfect texture.
Vanilla extract brings warmth and depth to the flavor profile. It enhances the chocolate and makes these cookies taste like they came from a professional bakery.
Almond milk (or any plant-based milk) adds the necessary moisture to bind the dough together. Don’t worry if you don’t have almond milk on hand—any plant-based milk like oat, soy, or coconut milk will work perfectly.
All-purpose flour creates the structure for these cookies. You can substitute a one-to-one gluten-free baking mix if you need to make these gluten-free.
Baking soda and baking powder work together to give these cookies the perfect rise and texture. The combination ensures they spread just the right amount while baking.
Salt enhances all the flavors and balances the sweetness. Don’t skip this ingredient—it’s what makes chocolate chip cookies taste like chocolate chip cookies!
Vegan chocolate chips are the star of the show, creating pockets of melty chocolate throughout each cookie. Look for semi-sweet or dark chocolate chips labeled as vegan, or chop up your favorite vegan chocolate bar.
Directions
- Prepare Your Ingredients: Ensure all ingredients are at room temperature. Coconut oil should be solid but soft enough to cream with the sugars.
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Coconut Oil and Sugars: In a large mixing bowl, combine the coconut oil, brown sugar, and white sugar. Use a mixer on medium speed to blend until smooth and creamy, about 2–3 minutes.
- Add Vanilla and Almond Milk: Mix in the vanilla extract and almond milk until thoroughly combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Don’t overmix.
- Fold in the Chocolate Chips: Gently fold in the vegan chocolate chips using a spatula.
- Chill the Dough (Optional but Recommended): For thicker, chewier cookies, chill the dough for about 30 minutes.
- Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly underbaked.
- Cool the Cookies: Let them cool on the baking sheets for about 5 minutes, then transfer to a wire cooling rack to cool completely.
Servings and Timing
- Yield: This recipe makes approximately 24 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional but recommended)
- Bake Time: 10-12 minutes
- Total Time: 25-55 minutes (depending on whether you chill the dough)
Variations
Chocolate Chunk Cookies: Chop a vegan chocolate bar into chunks instead of using chips for more melty chocolate pockets.
Double Chocolate: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate cookie base with chocolate chips.
Nutty Chocolate Chip: Fold in 1/2 cup of chopped walnuts, pecans, or almonds along with the chocolate chips.
Coconut Chocolate Chip: Add 1/2 cup of shredded coconut to the dough for a tropical twist.
Sea Salt Topped: Sprinkle a pinch of flaky sea salt on top of each cookie just before baking for a sweet-and-salty combination.
Gluten-Free Version: Substitute the all-purpose flour with a one-to-one gluten-free baking mix.
Oatmeal Chocolate Chip: Replace 1/2 cup of the flour with quick oats for added texture and a heartier cookie.
Storage/Reheating
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help keep the cookies soft.
Freezing Baked Cookies: Once completely cooled, place cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds to enjoy.
Freezing Cookie Dough: Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Reheating: To restore that fresh-baked taste, warm cookies in a 300°F oven for 3-5 minutes, or microwave individual cookies for 10-15 seconds.
FAQs
Why did my cookies spread too much during baking?
If your cookies spread too much, your coconut oil might have been too soft or melted. Make sure it’s solid but soft when creaming with sugar. Also, try chilling the dough for 30 minutes before baking to prevent excessive spreading.
Can I use a different oil instead of coconut oil?
While coconut oil provides the best texture and flavor, you can substitute with vegetable shortening or vegan butter in equal amounts. Liquid oils like olive or vegetable oil aren’t recommended as they’ll change the cookie texture significantly.
My cookies turned out too dry. What went wrong?
Dry cookies typically result from too much flour or overbaking. Make sure to measure your flour correctly by spooning it into measuring cups rather than scooping directly. Also, remember that cookies continue to firm up as they cool, so it’s better to slightly underbake them.
Are all chocolate chips vegan?
No, not all chocolate chips are vegan. Many brands contain milk products. Look for chips labeled “vegan” or check the ingredients list to ensure they don’t contain milk, butter, or other animal products. Semi-sweet or dark chocolate chips are more likely to be vegan than milk chocolate.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days before baking. You can also freeze the dough balls as mentioned in the storage section. In fact, many bakers prefer to let the dough rest overnight for enhanced flavor.
Why add both baking soda and baking powder?
The combination creates the perfect rise and texture. Baking soda reacts with the acids in brown sugar to help spread, while baking powder provides lift. Together, they create cookies with the ideal balance of spread and thickness.
How can I make these cookies gluten-free?
Simply substitute the all-purpose flour with a one-to-one gluten-free baking mix. Make sure all other ingredients, including the chocolate chips, are certified gluten-free if needed.
My cookies aren’t sweet enough. Can I add more sugar?
Before adding more sugar, try using a different brand of vegan chocolate chips, as some brands taste less sweet than others. If you still want sweeter cookies, you can increase the total sugar by up to 1/4 cup, but be aware this may affect the cookies’ texture.
Can I reduce the amount of sugar in this recipe?
You can reduce the sugar by up to 1/4 cup total, but be aware that sugar does more than just sweeten—it affects texture and spread. Cookies with less sugar may be less chewy and won’t spread as much during baking.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown but the centers still look slightly underbaked and soft. They’ll continue to cook on the hot baking sheet after they’re removed from the oven. For soft, chewy cookies, it’s better to slightly underbake than overbake.
Conclusion
These Easy Vegan Chocolate Chip Cookies prove that plant-based baking can be just as delicious as traditional methods. With their perfect balance of crispy edges and chewy centers, they’re sure to become a favorite in your baking rotation. Whether you’re vegan, dairy-free, or simply looking to try something new, these cookies deliver the classic comfort and satisfaction that we all crave from a good chocolate chip cookie.
The beauty of this recipe lies in its simplicity and flexibility—feel free to experiment with different mix-ins or variations to make it your own. Share these with friends and family, and they likely won’t even notice they’re vegan unless you tell them! So preheat that oven, gather your ingredients, and get ready to enjoy the warm, chocolatey goodness of freshly baked vegan cookies.
Print
Easy Vegan Chocolate Chip Cookies
These easy vegan chocolate chip cookies are perfectly soft, chewy, and loaded with melty chocolate. Made with coconut oil and plant-based ingredients, they’re a delightful treat for any occasion.
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
- 1 cup coconut oil (solid, not melted)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
- 2 1/2 cups all-purpose flour (or a gluten-free baking mix)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups vegan chocolate chips
Instructions
- Prepare Your Ingredients: Ensure all ingredients are at room temperature. Coconut oil should be solid but soft enough to cream with the sugars.
- Preheat the Oven: Set to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Coconut Oil and Sugars: Combine coconut oil, brown sugar, and white sugar in a large bowl. Mix with a hand or stand mixer on medium speed for 2–3 minutes until smooth and creamy.
- Add Vanilla and Almond Milk: Mix in vanilla extract and almond milk until thoroughly combined.
- Sift the Dry Ingredients: In a separate bowl, sift together flour, baking soda, baking powder, and salt to remove lumps and ensure even distribution.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
- Fold in the Chocolate Chips: Gently fold in the vegan chocolate chips using a spatula.
- Chill the Dough (Optional): For thicker cookies, chill the dough for about 30 minutes.
- Scoop the Dough: Use a cookie scoop or tablespoon to portion the dough onto the baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes until edges are golden brown and centers look slightly underbaked.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overbake – cookies will set as they cool.
- Customize with mix-ins like nuts, shredded coconut, or sea salt for a sweet-and-salty touch.
- Store in an airtight container for up to 5 days, or freeze dough balls for future baking.
- For gluten-free cookies, substitute the all-purpose flour with a one-to-one gluten-free baking mix.
- Chilling the dough enhances texture and reduces spreading during baking.
- Coconut oil ensures soft, tender cookies with rich flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
