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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.
The yummiest, best vegan chocolate chip cookie bar none! We are holding ourselves back from devouring them all. The recipe doubled quite well as well.
I swapped 3/4 cup of flour for bread flour and added 1 teaspoon of cinnamon. Turned out perfectly crispy and chewy (though the crispy parts turned soft overnight). Love this recipe!
I made these today and they were delicious!! I only needed to make a few for my son, so I am attempting to freeze the dough (already rolled into balls) for quick and easy desserts, when needed! Any idea if they will freeze and bake okay? Thanks so much for a delicious treat recipe!
Thank you thank you!!! I’ve been looking for a solid chocolate chip cookie recipe since I became vegan a little under a year ago and THIS IS IT!!!! I ate like 4 cookies right when they came out of the oven. They stayed soft and gooey but crisp over night.
I used 3 types of chocolate bars and chopped into chunks. Perfect with the consistency of the dough. I refrigerated my coconut oil while prepping everything else. And loved how the coconut oil whipped nicely with the sugars.
I can’t wait to play with and adapt this recipe. Thank you sooooo much!!
Awesome!! good tip to keep teh coconut oil chilled!
I baked these this morning! Made the dough yesterday, and chilled them in the fridge overnight as I’m taking them to a barbecue this arvo. They turned out great! I cooked one to test, then did the whole batch. The test one turned out slightly better (didn’t spread as much, and was chewier), and I believe because it was pretty much straight out of the fridge, whereas the others sat on the bench and softened up a little as I was putting them all on the baking tray. Overall though, I’m very pleased!! I replaced the white sugar with coconut sugar, and used aquafaba instead of flax as I already had some in the fridge. I used about 1 + 1/3 cup of flour. I will be making these again!
Chill them longer. Maybe the kitchen was a bit warm or something.
I am not a good baker, so I was so happy that these turned out well. Thank you for this recipe! It will definitely be going in my recipe book.
yay!
These are so good!!! I made them last night and they were divine out of the oven and I just had two for breakfast and they are still so soft and chewy. Best cookies I have made!!
These turned out so yummy and satisfied my sweet tooth. My family couldn’t even tell the difference.
Richa, this is an amazing recipe! I haven’t made the original version, but even with all my tweaks, it came out wonderful. Listing the changes I made, it might help someone 🙂 –
1. I replaced the 1/2 cup of coconut oil with 1/4 cup+ 2 tbsp of almond butter and 2tbsp of coconut oil.
2. Use data aquafaba from cooking brown chickpeas.
3. Replaced all sugar with 1/2 cup of coconut sugar, I might use less next time. It was very sweet!
4. Flour – used 3/4 cup chickpea + 1/4 cup pea protein + 1/4 cup almond flour.
5. I made the cookies smaller – 1/2 tablespoon scoops, and baked for 9 minutes. Would have done 10 for crunchy, but I wanted chewy cookies.
The result was a GREAT cookies, with a decent macro profile that I wouldn’t feel too guilty snacking on! Thank you thank you thank you. 🙂
I cannot thank you enough for this recipe! I am obsessed with chocolate chip cookies but haven’t been able to find a vegan recipe even close to the classic tollhouse recipe, until now.
These are so delicious and the coconut flavor is barely there, if at all. They are my new comfort food! The whole family loves them too! I had to hide them from my parents and brother to keep them from eating all of them lol
I will be sharing this recipe with everyone! Thank you!!!
Awesome! if you use refined coconut oil, there will be no coconut flavor at all!