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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.
So delicious I’ve made this recipe three times no one would ever guess they’re vegan. Third time I tried replacing half the coconut oil with cashew butter and turned out great.
awesome!
Would oat flour work?
Thank you
it will.
Thank you
Would you use the same amount of oat flour instead of regular flour?
start with a bit less. Also th oat flour cookies will turn out slightly dryer, so you want tot use less flour in general
I had never heard of “cookie slamming” before but found the definition from one of the other reviewers. I think they’re very tasty even without vanilla that I didn’t have. So easy too! Thanks!!
awesome!
Hi Richa, I made these cookies today. I added half tsp of cocoa powder, and 1/4 tsp of baking soda in place of baking powder. The dough tasted amazing, and the cookies are gooey and soft. But the cookies have a bitter taste to them 🙁 Any suggestions?
hmm maybe the baking soda was a bit much in total for the dough. Baking soda can add a bitter flavor if used in large quantities. Omit the baking powder.how much cocoa powder did you add. 1/2 tsp seems quite less to make much of a difference in flavor
So I tried it again without baking soda and cocoa powder. I also added walnuts to it. Turned out perfect! Thank you so much! I wish i could post a pic here 🙂
Hi Richa!
Can I substitute coconut oil with vegetable oil?
it wont work out the same texture and you might need more flour
God bless you, lady!!!
I’ve been vegan for 8 years and I’m nearly in tears bc of how long it’s been since I’ve had a delicious cookie. My tastebuds are in heaven having a rave!! Forever grateful for your recipe <3
Ps- I added cacao powder to the mix and *bliss*!!!
yay!
These are divine!! Quite possibly the best chocolate chip cookies I’ve made.
Hey you might wanna change 280 degrees celsius to 180! But other than that I loved the cookies, thanks for the great recipe 🙂
thanks for catching that !!:)
Just made them for my son’s bake sale, and they are AMAZING! Huge family hit! Thank you for you baking genius! These are my first vegan cookies, and I am very pleased!
This was my first attempt at vegan chocolate chip cookies, and oh my gosh did they turn out yummy! After lots of research, looking for good recipes to make holiday “goodie boxes” for friends back on the East Coast, I settled on this one and am SO happy I did! Instead of 1 cup of vegan chocolate chips, I split that with 1/2 cup sea salt caramel chips, made by Hershey and vegan too. For the egg substitute I used a product called VeganEgg by Follow Your Heart (sold at Metropolitan Markets here in Seattle). Everything else was the same. Can’t wait to try more of Richa’s recipes!
Awesome! the caramel, salt and chocolate would be heavenly!
Just a PSA: Hershey’s sea salt caramel chips are NOT vegan (at least in the US). They contain dairy. The second ingredient is non-fat milk. Source: https://smartlabel.hersheys.com/00034000147427-0010#ingredients