Vegan Chocolate Chip Cookies
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Out of This World Vegan Chocolate Chip Cookies



I've been shopping at our local farmer's market for well over a decade. The market is a community onto itself, filled with kindly, familiar faces, some of who have become friends over the years. One of those people is a woman I've seen there weekly since I first started going. A true beauty with bright, pink-streaked platinum blonde hair and her baskets overflowing with an array of fruits and vegetables, this woman always looked so effortlessly cool she seemed like someone I could only aspire to be -- not to mention I couldn't begin to imagine how one person could go through that much produce in a week!

Years later I finally met her. I'm not sure if we were introduced or just struck up conversation at one of the stalls, but when she spoke she became even cooler to me (if that is possible). It turned out that she had a name, Jules, and I found out why she always looked like she was buying out the market. Jules told me about her business, Renaissance Mamas, whose mission is to "empower and inspire women to take back the kitchen". As it turned out, Jules had coincidentally been going into several of my friends' kitchens to do everything from full makeovers on their cabinets, to teaching and advising them about the food they bought, to educating them how they could best cook for their families. Jules is essentially a magic kitchen fairy. If you hate cooking or know someone who does, just have them spend 5 minutes with Jules and they will be immediately converted.

Recently I saw Jules' recipe for vegan chocolate chip cookies on her Rennaiasance Mamas blog and had to try them. Being a glutton when it comes to anything made with chocolate I doubled down and made one tiny alteration, chopping big pieces of vegan chocolate to create tiny bits and chunks of chocolate throughout the cookies. As the batch baked I wondered, would they be as buttery and yummy as a regular chocolate chip cookie? Would the kids like them or think think they tasted like cardboard as I think some vegan baked treats can? Well, if the half-empty cookie jar on day one was any indication, I'd say that they're beyond pretty darn good. What the kids and I didn't finish, my husband quickly dispatched.

Yet another reason to love my farmer's market.

Vegan Chocolate Chip Cookies  (4 Dozen - 12 servings)

  • Prep Time: 3 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
I've been shopping at our local farmer's market for well over a decade. The market is a community onto itself, filled with kindly, familiar faces, some of who have become friends over the years. One of those people is a woman I've seen there weekly...


  • 1/2 cup coconut oil
  • 1 cup brown sugar
  • 1/4 cup almond, soy or rice milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 10-ounce bag vegan chocolate morsels, chopped


  1. 1. Preheat oven to 350° F.
  2. 2. In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
  3. 3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. 4. Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
  5. 5. Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit.*
  6. 6. Bake for 12 minutes.
  7. 7. Cool and serve.
  8. *You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.
Vegan Chocolate Chip Cookies

Nutrition Information

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  2. Melinda Amato

    September 10, 2014 at 1:04 pm

    Does this batter freeze well? I’m looking for a chocolate chip cookie recipe that freezes well – thank you!

  3. Athraa

    August 9, 2014 at 10:15 am

    This recipe is amazing my kids love it and they want to eat it mostly everyday:D

  4. anna grenier

    October 1, 2013 at 12:43 pm

    such a wonderful, easy recipe! So nice to skip the butter and eggs!

  5. erin

    September 21, 2013 at 7:35 pm

    Delicious. I have never used coconut oil and was unsure how it would “melt” and mix with the batter. I used the electronic mixer to mix the “wet” ingredients together. The batter was crumbly – I used a scoop and then squished the dough together before flattening them. They taste great and actually look like the cookies in the picture.

  6. Deb

    January 9, 2013 at 7:41 pm

    I followed the recipe exactly and unfortunately my cookies did not come out anything like your beautiful flat ones. Mine were big doughy clumps. Could the flour to oil/sugar ratio be off?. I make vegan cookies all the time, (My daughter is allergic to dairy and egg) and usually if there is 2 cups of flour there is more shortening and sugar to balance it out. Love your website!.

  7. Lisha Azad

    December 6, 2012 at 1:59 pm

    Hi Catherine, hello all the way from the Middle East! :-)

    I am a fan of Weelicious and just thought to thank you for experimenting and giving us such wonderfully tasty and kid-friendly recipes. Your repertoire is amazing and your style is really appealing – keep up the good work!

    For your information, I run a parenting page on Facebook, just started recently. Please stop by for parenting tidbits and tips, motivational/fun/inspirational quotes and photos – oh and we do have recipes and food-related posts too every once in a while…:-)

    Thank you once again and hope to be in touch!

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  9. Susanna

    November 11, 2012 at 9:11 pm

    Hi! My son is allergic to eggs, dairy, and all nuts and seeds. This includes coconut and sunflower and sesame oils. Can anyone suggest a substitute that would work well for that coconut oil? I would love to give him a chocolate chip cookie!

    • catherine

      November 12, 2012 at 11:40 am

      Hmmm I think you could use a different type of oil, but the coconut adds so much flavor! The coconut oil in this recipe replaces butter in a “normal” cookie recipe. You could use a vegan butter substitute!

  10. Anika

    September 5, 2012 at 3:35 pm

    i made these this weekend, and the are indeed completely OUT OF THIS WORLD!! my son is GFCF, so i substituted a GF flour mix, and they are the most amazingly ‘normal’ chocolate chip cookies i’ve ever seen! he said they are his “most favouritest cookie in the universe!”… thanks so much for sharing!

  11. Neener

    August 21, 2012 at 6:10 pm

    SO yummy! Like everyone else- mine looked nothing like the picture. The dough was crumbly and I realized after it was all put together that I’d forgotten to add the almond/soy milk. All I had on hand was coconut milk. I added it and the dough came together. The finished cookie tastes like it is full of rich and yummy butter. Love ’em! Thanks for the recipe!

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  13. Karen

    July 10, 2012 at 5:12 pm

    What is the difference between refined and unrefined coconut oil and should I be using one over the other? LOVE the cookies. Big hit in our house. They turned out perfectly and I had lots of little hands helping 😉

    • Karen

      July 10, 2012 at 5:15 pm

      Ooh I just answered my own question. Refined coconut oil uses a process that bleaches (YUCK) the coconut meat. Unrefined doesn’t. I will be sticking to the unrefined!!

  14. Didi

    July 5, 2012 at 9:19 pm

    I made these tonight for my son. He has many food allergies and these were the first chocolate chip cookies he has ever had. He loves them! I wasn’t sure they would be any good because the dough was the consistency of thick soup but they turned out perfect. They look just like the picture!

    Thank you very much for this awesome recipe :)

  15. Tiffani

    June 27, 2012 at 10:17 pm

    I substituted 1/2 cup coconut flour and used 1 1/2 c. AP. I added a little extra milk (soy) to make the batter more wet. I wanted to substitute more but I know playing around with the flours can sometimes be tricky, and you usually need to add more milk. I stirred in milk until my dough was wet and pressed them VERY flat (second time around…the first time they were nothing like the picture!). They were flat and delicious :)

  16. Cyd

    May 26, 2012 at 11:55 am

    These were really good! I used unsweeted vanilla almond milk and cut down on the vanilla extract to 3/4 tbsp. Dough was definitely crumbly, but I pressed it together into balls and flattened. They did not spread like in the picture above at all (even with pressing to flatten), but the taste was still great. Thanks for the recipe!

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  18. Christine

    May 9, 2012 at 9:00 pm

    I made this recipe today and experienced the same issue of dry batter as some other readers (though they were delicious in spite of this!). How did your cookies turn out so thin and moist-looking?!

  19. JessicaKC

    May 8, 2012 at 1:26 pm

    Any ideas if you can use coconut flour instead of AP?

    • Tiffani

      June 27, 2012 at 10:16 pm

      I substituted 1/2 cup coconut flour and used 1 1/2 c. AP. I added a little extra milk (soy) to make the batter more wet. I wanted to substitute more but I know playing around with the flours can sometimes be tricky, and you usually need to add more milk.

  20. Tracy

    May 7, 2012 at 10:10 pm

    We made these for a party this past weekend. My son turned 1 and my niece (with food allergies) turned 2 last week. They were so yummy! Oh my goodness! I don’t think anyone knew they were vegan. They didn’t spread like the photo, but they were great. My sister was so happy to not have to worry at all about the food served at the party – or the crumbs that hit the floor. Thanks so much!

  21. Amy Wong

    May 6, 2012 at 9:58 pm

    Mine was dry too but I squished them together into round balls & baked them. They were delicious!! TY again for being a great resource!!

  22. Joy Goodwin

    May 5, 2012 at 5:41 pm

    Mine turned out like Liz’s, the dough was dry and didn’t come together. I added some almond milk and it came together but softened the cookie in consistency. I wish mine looked like yours.

  23. Annie

    May 5, 2012 at 2:21 pm

    Thank you for a dairy and egg free recipe. Have a child with allergies.

  24. Sam

    May 4, 2012 at 9:25 am

    Dudes and dudettes all
    The recipe actually calls for 1 cup brown sugar so double it from weelicious. And the flour needs to be packed a little and the orig recipe calls for a cup of cho chips only.

  25. Maria

    May 2, 2012 at 3:29 pm

    Wonderful!!! Loved them!!

  26. kim

    May 1, 2012 at 10:23 pm

    My 2 GO-TO places I go for inspiration… Weelicious and Renaissance Mama!!!! Love you both and what you do sooooo much!!!!! Big HEARTFELT thank you from my kitchen (much improved, thanks to you both) to yours!!!!!

  27. Liz

    May 1, 2012 at 1:37 pm

    I’m not sure what I did wrong. Maybe I measured the coconut oil incorrectly (I used a measuring bowl for dry ingredients vs a cup for wet – is there a difference?) – my batter was very dry. I added a little more coconut oil. The cookies came out ok, but look nothing like yours!

  28. AA

    April 30, 2012 at 8:03 pm

    I have to say I wasn’t hopeful as I was mixing the batter, as the oil and sugar didn’t want to emulsify and was watery. However, they came out tasting AND looking (a surprise, I live at 5000 ft) delicious! I put raisins and walnuts in them to make them a bit more nutrient dense for my 2 yr old. Even my husband liked them. If anyone tries making these with almond flour and/or oats, let’s hear how it goes!

  29. Khyla

    April 30, 2012 at 6:23 pm

    I thought the coconut oil looked funny when it was chunky, so I put it in the microwave for 30 seconds to smooth out..I’m sure it wasn’t necessary, just a “looks” thing :)…they’re in the oven now and they smell soo yummy! Cant wait to try them!

  30. Ashley

    April 30, 2012 at 2:07 pm

    Will have to try these as my daughter gets older… she is allergic to all dairy so this will work our great!

  31. Liz

    April 30, 2012 at 12:24 pm

    We try a lot of vegan recipes since my daughter can not tolerate dairy. Can’t wait to try these! Another great thing about vegan baking is that it’s ok for the kiddos to taste the batter :)

  32. Angela @ Happy Fit Mama

    April 30, 2012 at 12:11 pm

    Sounds awesome! I’m making these ASAP!

  33. Allison Reed

    April 30, 2012 at 11:22 am

    We are wheat free…could I sub a different flour, like a rice blend?

    • catherine

      April 30, 2012 at 12:03 pm

      Since this is not my recipe I have only followed the directions as given, but you should be able to sub a wheat-free flour blend that is made for cookies!

  34. cindy

    April 30, 2012 at 11:05 am

    Hi Catherine,
    I have a question regarding the coconut oil. When I see it at the store, it is solid in the jar. What is the best way to measure and get the solid coconut oil out of the jar? I assume that you need to heat it up so its liquid in this recipe? Thanks for the great recipe! -cindy

    • catherine

      April 30, 2012 at 12:02 pm

      It does not need to be liquid for this recipe! I scoop it out and into a measuring cup like I would peanut butter or something of that consistency. Then I stir and mash it really well into the other ingredients.

      • meghna

        May 1, 2012 at 6:27 am

        I usually fill my sink with a little hot water and rest the coconut oil in it, after a few minutes it melts to liquid consistency. If you don’t have the time to wait, then pop it in the microwave for like 20 seconds.

  35. BRENDA

    April 30, 2012 at 8:37 am

    just saw you on a nice and easy commerical! cool