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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.
Best vegan cookie recipe I have tried!!! Mega yum! Thank you!!
Can you sub the coconut sugar for pure maple syrup? Or would that change the consistency?
yes too much consistency change.
Love these. It’s hard not to eat all the dough though! Should make 22 cookies? Not when I’m baking them! lol I plan on trying variations like unrefined coconut oil for a hint of coconut flavour and maybe peppermint flavouring.
Thanks for the recipe!
These are hands down the best vegan chocolate chip cookies I have ever made!! And I’ve made A LOT to try to find the best recipe, without too much sugar and fat. These are PERFECT! A little sweetness, but doesn’t overdo it, and they cooked beautifully. I only used 1 1/4 cup of flour, and used brown cane sugar, but otherwise followed the recipe exactly.
Highly highly recommend this recipe! They don’t even taste vegan – fool your friends!
These would be the best vegan chocolate chip cookies, except mine came out extremely oily! it wouldnt harden, and left my hands full of oil…delicious, but definitely going to make them with half as much oil next time!
Not sure what happened. Maybe the oil didnt mix in enough or get fluffy with the sugar. Try it with less oil and mix it really well with the sugar.
I subbed out the flax meal mixture and used oat flour and they still turned out great. I also used coconut sugar in place of the brown sugar. Great recipe!
Awesome!
Sorry to ask a silly question, but how does someone do a “cookie slam?” I have never heard of this term before. Thank you. I love your website and recipes and the fact that you promote veganism.
Hi Azna, when you place the cookie sheet on the counter, just place it a bit hard as if you are dropping it from a couple of inches. Not too hard, else the cookies will fly off. The warm cookies can have air trapped in some that will escape to make thinner cookies. you dont need to do it 🙂
Hi,
I’m trying to keep my sugar intake down so could I add less or omit the white sugar? I use brown rice syrup too, so would that work? Prob trial & error I imagine….
Cheers
Brown rice syrup would change the liquid to dry ratio. You can use coconut sugar or maple sugar and use less total sugar. !/2 cup should work. There is no white sugar in the recipe. I use unrefined raw sugar that comes in granulated form that i put in a blender to make a finer powder which looks beige-white.
Is it crunchy or gooey cookies?
it can be either. Bake for a min less with gooey soft cookies and a a min or so longer for crunchier.
These are amazing!! Love that they are palm free! 🙂