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The Best Vegan Chocolate Chip Cookies. Palm oil-free! Gluten-free option. Easy Classic Chocolate Chip Cookies that are perfect for the holidays, bake sales and gifting. Perfectly Crisp and Soft. Vegan Nut-free Soy-free Palm oil-free Recipe.
Because one can never have enough Chocolate Chip Cookies and these are the best! Classic Vegan Chocolate Chip Cookies to wow everyone over. No palm oil or vegan butter or margarine in these.
These are amazing cookies that come out beautifully every time. Slightly crunchy, and soft in the middle. So amazingly good! Bake half a minute less for soft cookies and a minute longer for crunchier. Bake time depends on the oven, size of the cookie etc. These are a holiday treat! Also see video below.
I have tried these with coconut sugar (not more than 1/2 cup). The dough needs less flour to make a soft dough that will spread well. These cookies also benefit from chocolate chunks mixed in with the chips. The gooey big chunks right after baking will live in your dreams for a while. The original recipe for these cookies is by Somer McCowan. Try her aquafaba version here. You can possibly use thick aquafaba (4.5 tbsp) in this recipe as well. Let me know if that works out. I have also made these gluten-free, see the Recipe notes for gluten-free flour and other changes.
When in doubt, bake 2-3 cookies from the dough to see if the dough has a good balance. If they spread too much, then the dough needs a bit more flour. If they come out too fat, they need additional moisture. Sprinkle some non dairy milk and mix in well.
Melting melting gone…. gorgeous vegan chocolate chip cookies
Gluten-free version below
More Cookies from the blog
- Tahini Ginger Cookies
- Cherry Almond Thumbprints
- Coconut Oil Shortbread.
- Almond Butter Snickerdoodles.
- Oatmeal Walnut chocolate Chunk Cookies
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Giant chocolate chip and chunk cookies
- Ginger Molasses crinkle cookies. GF
- Double Chocolate chip cookies.
- Oat Almond Chocolate chip cookies. GF
- Pistachio Apricot Thumbprints.
- Triple Ginger Molasses Soft Cookies
- Tiramisu Cookies. GF
- Shortbread cookies. GF
These cookies are best at any temperature. I prefer them just slightly warm after cooling outside the oven. Please do comment on the post if you make these fabulous cookies.
Video:
Vegan Chocolate Chip Cookies with Coconut Oil
Ingredients
- 1/2 cup solid not melted organic refined coconut oil, on the scant side
- 1.5 tablespoons ground flax seeds mixed with 4.5 tablespoons water, let sit for 5 mins until smooth and creamy
- 1/2 cup brown sugar
- 1/4 cup Fine cane sugar or powdered sugar , or blend to make powder
- 1/4 teaspoon heaped fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tsp organic vanilla extract
- 1 1/4 cups flour, , I use unbleached white flour
- 1 cup vegan chocolate chips,
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Line a large baking sheet with parchment.
- Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.
- Add 1 cup flour and mix in. Add 1/4 cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You dont want a crumbly dryish mixture, so add just enough to get to somewhere between a stiff batter and soft dough. *
- Add the chocolate chips and fold in well. **
- Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
- Bake for 10 minutes or until just slightly golden.
- Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
- Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share with everyone. Store on the counter for the day, and in a closed container for upto 3 days (totally irrelevant information),
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these and mine expanded quite a bit and came out flat. I think there was too much coconut oil although I followed the recipe exactly. I even added a bit more flour because my dough was not as solid as yours.
hmm, maybe the coconut oil was a bit too solidly packed or the the brand of type of flour? Sometimes the flour is also quite loosely packed and measurements can vary by about a 1/4 cup. You can add a bit more flour if after chilling the mix is wet. you can also bake 2 cookies to see if the mix is working or not before adding more flour etc. Or try with a 1/3 heaping cup coconut oil.
Thanks so much Richa for all your advice! Hope you have a nice holiday season????
They are soft in the center
oh good. Then bake a minute or so less and let them cool fully as they are delicate, but the fudgy soft parts hold the cookie together well one cool. You can also add more starch and almond flour and lesser rice flour and rice flour tends to absorb more moisture.
Thanks, will try next time…..
Were they crisp all over or somewhat soft in the center?
Just made a batch but the glutenfree version, they are a bit crumbly and dry.
Any suggestions to remedy that?
Thanks
are they gooey at all in the center? I think they might have got baked for too long? or needed less flour. Maybe you can add a frosting or icing to them for added moisture, or make ice cream sandwiches.
Is it possible to use chia egg instead of flax egg? My family does not like the taste of flax and I am afraid these will taste too much like flax seeds. Thank you.
I find chia seeds a much stronger flavor :). you cant taste anything other than chocolate vanilla and sugar in these. For chia egg, use 1 tbsp ground chia seeds
Dear Richa,
I just made your cookies and I have to say they are absolutely fantastic!
Since I only had one type of flour (spelt) I crossed my fingers that it would work anyway.
It did! I have to stop myself from eating the whole lot already 🙂 The cookies are so good!
Thank you for the recipe!
Best wishes from Else
So glad they turned out well!!
Can I omit the coconut oil and use either nut butter or coconut butter?
Nut butter doesnt fluff up as well. I am not sure how coconut butter would work out. It might make fatter cookies.
These cookies look absolutely perfect, Richa! I wish I had a whole plate of them in front me right now 😉
My wife is gonna love the gluten free version!
I’m going to make a batch this same weekend.
Thanks!
Awesome!
These are staple now.
I have made variations with walnuts and a gluten free version with buckwheat and almond flour spiced with rasped ginger, cinnamon and cardamom (we call this ‘spekulaas’ here in the Netherlands)
I have also used the dough to make bases for a vegan cheesecake 😉
You rock!
oooh great idea to make it into cheesecake base!
Hello aenric,
How did you make it with buckwheat and almond flour?? Thank you
Hi Nada, for the 1 1/2 cups of ordinary flour I used 1 cup of buckwheat flour and 1/2 of almond flour, the rest of the recipe is the same.
I used less almond because it is heavier and will stay looser, the buckwheat flour is just awesome as it adds a certain “nutty” flavour that goes very nicely with the chocolate. I have also tried adding spices like ginger, cinnamon and cardamom, with the buckwheat flour this is just amazing, try it.