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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. Well, I baked about 2/3 of them and ate the rest of the dough raw :-D. Soooo good!
yay!
Hello! I live in the tropics, so coconut oil here is always liquid. I could stick it in the freezer to harden, but I was wondering if you would know what the measurement would be if we were using liquified coconut oil. Or would this change the recipe? Thank you!
measure it melted/liquid and then chill for a few minutes so it is semi solid or not very hard and proceed.
Hey Richa, we just made your cookies. I ate a lot of the dough, and that was my mistake, because it was pretty oily. Tried out your patented Cookie Slam and was very pleased with the results.
The cookies are great. We love them. We replaced your flax seeds with half a banana, because we didn’t want to go get flax seeds- it blended nicely with the coconut flavor.
We found your website by googling lots of vegan cookie recipes, and found out that we are very picky when it comes to recipe providers. You’re A1, Richa.
These cookies are insanely delicious! I made them with unrefined coconut oil (that’s all I had) and they had a slight hint of coconut which made them taste SO good with the chocolate! The texture reminds me of Chewy Chips Ahoy cookies…yum!!
awesome!
I just tried it.
It is very easy and super delicious!!!!!
Thanks!
I will definitely do it!
I’m making these for a vegan bake sale (for a charity event) I was wondering how long they keep? And how long can you keep the dough in the fridge?
Thanks!
The dough for upto 2 days. i think the dough will freeze well. Just freeze scoops on a baking sheet, then put them in a ziplock or airtight container.
They cookies stay fine for a few days, but the best flavor and texture is the first 2 days.
I made them while at a neighborhood happy hour. Everyone there sort of rolled their eyes when I announced I’d be making vegan cookies. But by the time I had the dough made, everyone was picking it out of the bowl and sticking around for the baked cookies to try. They were a hit- even with picky kids! I had people texting me asking for the recipe! I love your blog and these cookies are even better than non-vegan choc chip cookies, IMO.
That is always fun to see the eyes roll back down 🙂 So glad they turned out so well!
Great recipe! The cookies turned out lovely. The coconut oil I used ended up giving it quite a coconutty flavour which, while not my favourite, was still good. Maybe I’ll try with a more neutral-tasting coconut oil next time. But the texture on the cookies was great – crispy outside and chewy in the middle. Will definitely make again, thank you 🙂
You need to use refined coconut oil. Unrefined still has the coconut flavor!
Made these today – they were awesome ! Best cookie recipe – they don’t even taste vegan! 🙂
yay!
These are BY FAR the best gluten free cookies I have ever had and they are vegan AND they are super easy/quick to make! My husband has a really restricted diet and absolutely loves this recipe as the cookies taste like real chocolate chip cookies (and not like the usual gluten-free, dried out, sand cookies he is used to)! TTHANK YOU, THANK YOU, THANK YOU for posting this recipe!
Thats awesome!!