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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.
Great recipe! I added a tsp on cacoa for extra choc taste and used agave instead of sugar 🙂 I was wondering if coconut flour will work?
great! Coonut flour will not work as it absorbs a ton more liquid.
Hello!
I cannot have rice flour, almond flour or any bean flour. What can I use? And how many cups? Thanks alot
What flour can you eat?
I am new to the vegan world, having been vegetarian for the past couple of years and working up to the transition. All I have to say is thaaaaank you for this recipe. My cookies were perfection!!
yay!
Dear Richa, what can I say? I love You! I made gluten free version and they were perfect <3! I tested some of your recepis and now I'm looking forward to your book 🙂 , it's ordered andon way to Poland :)!
Awesome!! Thank you for getting my book. Which gf blend did you use?
¾ cup white rice flour, ⅓ cup potato starch and 2.5 tbsp almond flour 🙂
Thank you for the recipe. I used Bob’s Red Mill Gluten Free baking flower and they came out great!
Which one did you use. the one which is rice flour based or the one with garbanzo bean flour?
I have tried several other recipes for vegan chocolate chip cookies, and although they were pretty good, this one is by far the best. Delicious!! And easy to make. Thank you.
yay!
Can you please explain what ‘cookie slam’ is
When you take the cookie sheet out of the oven, you want to place it on whatever heat proof surface with a hard placement, like how you would accidentally get a slam when putting a heavy crockpot somewhere. So raise the sheet a few inches from the surface of the counter and place it down while exerting some pressure, so you hear a slam. just a gentle one, else the cookies will fly off the sheet 🙂
Hello Richa! I don’t have any coconut oil, could I sub canola oil (or maybe vegan butter and not add any salt)?
yes use a mix of vegan butter and canola.
I’ve made 2 batches of these since Thursday and they’ve been gobbled up! These are so good!! Better than non vegan cookies that I’m used to.
Awesome!
OK, here’s what happened: I packed the oil in the measuring cup and probably had a bit too much of it. Then I only added 1 cup of flour, as I thought the dough would get too stiff if I added more. I wish I had read the comments here before I baked the first two pans of cookies. I hadn’t added enough flour, and the cookies spread badly while baking and were greasy. Before putting in the last (sadly, smaller) batch, I read the comments and added more flour at that point. Amazing difference! That batch turned out beautifully–just as pictured. Thus, my advice to anyone making these is use at least the 1.25 cups of flour to start. P.S. When I posted on Instagram I only showed the last batch. ????
It’s great to have a really fabulous vegan chocolate chip cookie recipe. Thank you! Oh and I used King Arthur white whole wheat flour by the way. You know, to make the cookies healthy.
oh yay! so glad they eventually worked out. You definitely want to go by the feel of the dough or bake 2 -3 cookies to see if the mix has a good balance.
I generally can tell from the dough now after making a bunch of batches. if you accidentally add more flour and the dough gets crumbly, you can sprinkle in some non dairy milk to make it soft dough consistency. works just fine.
can i sub chickpea brine for flax egg?
yes! use 4.5 tbsp aquafaba