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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.
I made these today and subbed 0.5 cups of flour for wheat germ. That’s all and I followed it to the t. The cookies came out perrrrrfect and all of us already gobbled up half jar. It’s very nice recipe without the pain of melted butter ( to cool down) and eggs. My cookies came out exactly as pictured and tastes awesome too
Does this batter freeze well? I’m looking for a chocolate chip cookie recipe that freezes well – thank you!
This recipe is amazing my kids love it and they want to eat it mostly everyday:D
such a wonderful, easy recipe! So nice to skip the butter and eggs!
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.
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!.
[…] BEST vegan chocolate chip cookies. Perfect in every […]
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!
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!
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!
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!
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!!
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 😉
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 🙂
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 🙂
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!