If you’re looking for a family-friendly, easy vegan chocolate chip cookie recipe, you’ve come to the right place. These vegan chocolate chip cookies are chewy in the center with crispy edges and a total hit with kids and adults alike. I think if you closed yours eyes, you’d never guess they were vegan!
Table of Contents
Why I Love This Recipe
- Vegan and Allergy-Friendly: This cookie recipe has no eggs and no dairy, making it a great choice for people following a vegan diet or those with certain food allergies.
- Easy to Make: With only a few steps and easy-to-find ingredients, this is a perfect recipe for busy parents looking for a quick and delicious vegan treat.
- Kid-Friendly: I love getting my kids involved in the kitchen as much as possible. They love helping me mix the ingredients and portion out the cookie dough, making this a fun family activity.
- So Delicious: Just because these cookies are vegan doesn’t mean they aren’t super tasty. I strive to make all of my vegan treats taste like the “real thing”. Whether it’s these cookies, Vegan Pumpkin Pancakes or simple Vegan Almond Cookies, I promise you’ll enjoy every bite!
The Ingredients
- Coconut oil: Instead of butter, we use coconut oil in this recipe to keep the cookies moist and delicious.
- Brown sugar: Adds sweetness and a hint of caramel flavor.
- Plant-based milk: Any plant-based milk will work perfectly for these chocolate chip cookies. Almond milk, oat milk, soy milk or even rice milk are great choices.
- Vanilla extract: Adding a touch of vanilla deepens the flavor of the cookies.
- All-purpose flour: The base of your cookie dough.
- Baking powder and baking soda: These ingredients aid in the rising process and help with texture.
- Kosher salt: Adding a touch of salt balances out the sweetness.
- Vegan chocolate morsels: The star of the show! You can use any chocolate chips you prefer, semi sweet or dark chocolate. Just make sure they’re vegan.
*For a full list of ingredients and instructions, see the recipe card below*
How to Make Easy Vegan Chocolate Chip Cookies
Step 1: Preheat oven to 350° F. In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped vegan chocolate chips.
Step 4: Using a mini cookie scoop or one tablespoon measure, scoop out dough onto a Silpat or parchment paper lined baking sheet and gently press down to flatten a bit. For larger cookies, use a 1/4 cup measure to scoop out the dough.
Step 5: Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.
Tips and Tricks
- Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
- Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free. Or take it up a notch and make my Gluten Free Vegan Miso Chocolate Chip Cookies!
- Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.
- Add to School Lunch: These vegan cookies are a wholesome treat to add to a kid’s school lunch!
FAQs
Absolutely! You can make the dough and refrigerate it for up to 48 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.
Both refined and unrefined coconut oil will work for this vegan cookie recipe. If you don’t want a coconut flavor, opt for refined coconut oil. For a hint of coconut, use unrefined.
More Vegan Cookie Recipes
This is the best vegan chocolate chip cookies recipe you’ll ever make! They’re dairy-free, egg free and totally delicious! You’ll be making batch after batch in no time. If you love these cookies, leave a rating and comment below! Happy baking!
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Easy Vegan Chocolate Chip Cookies
Equipment
- Baking sheet
- mixing bowls
Ingredients
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1/4 cup almond, oat, soy or rice milk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 10-ounce bag vegan chocolate morsels, chopped
Instructions
- Preheat oven to 350° F.
- In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
- 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. For larger cookies, use a 1/4 cup measure to scoop out the dough.
- Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Storage/Freezing: Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.
- Cookie Bites: 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.
- Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
- Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free.
- Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.
Thanks for this recipe. My grandson always expects cookies when he visits and these are perfect. I halved the recipe, used 2/3rds almond flour, coconut sugar and cooked in my Ninja Foodie. It made 8 medium cookies in no time. Think they would be fine 100% almond flour – next time…