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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.
Each time I make these cookies (maybe 4 times now) they come out absolutely amazing! As a vegan, sweets are just harder to come by in the wild, so it’s always a special treat to make them. As someone who loves the flavors of coconut, vanilla, and chocolate commingling, AND as someone who loves a cookie with a soft center, this is the definitive recipe and anyone who says otherwise is woefully misguided.
Awesome! Thank you so much for the kind review! 🙂
Of course! You’re amazing!!
These are my go to choc chip cookies and everyone always raves about them!
What happens if you use melted coconut oil? It doesn’t stay solid during the summer months and refrigerating it makes it too hard to work with. I’d like to make bars with this recipe, will the solidity of the oil matter in this case?
You can use coconut oil in either form, yes it will liquefy at room temp so you’re good! 🙂
How about using only almond flour or only coconut flour to make it gluten-free will there be a difference?
Thanks!
Yes. Almond flour needs some binding so it will need a few tbsp starch. Coconut flour doesn’t work as it absorbs 5-6 times more moisture than Regular
Flour , so a recipe has to be written specifically for coconut flour
Thanx for the recipe. I used whole wheat flour. Used Jaggery powder instead of sugar. I did not have choco chips but i used cinnamon powder for a different twist. It turned out well. What i love about this, is that i always have these ingredients at home.
Great
Hi Richa. I’ve silently tried several of your recipes with delight. You are truly amazing at how you use vegan ingredients to make such delicious food, with NO ONE ever missing any animal products. Thank you so much for your blog.
Sadly here, I’ve I made “cakies”. Admittedly, my coconut oil was semi-solid/clumpy, BUT I put the sugar mixture in the freezer for about 5 mins before adding the flour. I also whipped it all with a spatula in lieu of my handheld electric whisk. And I did halve the coconut (brown) sugar, because nearly all online recipes are too sweet for us.
Were my cookies were too risen (with a cakey texture) due to the granulated sugar reduction? If so… would you mind sharing how I can reduce sweetness without ruining the texture?
Thank you! so glad they work out!
I think it could be the less sugar.Sugar helps with the cookie with the crisp cookie texture. I already reduced the sugar as much as possible for keeping the texture. the oil not fully mixed could have contributed as well. Maybe reduce the sugar by a fourth instead of half and mix the oil, sugar mixture for longer so that they are well combined without any sugar granules or oil lumps. hope this helps!
You’re very welcome. And thanks so much, I really appreciate you taking time to offer suggestions for us. I’ll try that next time! <3
These are awesome! I have purchased vegan cookies and I don’t really like them. This is the first recipe I have tried and I’m so glad I did. These are so yummy – you would never know they are vegan! My new go-to recipe. Thank you!!
awesome! thanks!
Looking forward to trying these! Can we use Refined Coconut oil?
yes
Can I use brown sugar and coconut sugar?
yes, the color will be darker thats all
This is my standard, go to recipe now. I make it so often and it is a hit every single time.
Thanks so much Vegan Richa. I love your recipes !!!!
yay!
My husband thanks you! My original recipe had what was vegan margarine in and then the company added milk to it so… Anyway… I had to find another recipe for my US husband’s taste buds to enjoy and this is it. Still warm from the oven he just did a taste test and said delicious!
Going to bring back more dairy free chocolate chips this coming trip as without paying a fortune there is not really a decent chocolate bar that I can use. The one I used today was good but $$. So a goodly portion of my luggage coming back to South Africa will be chips and chunks!!
Thank you again for yet another wonderful recipe xxx.
awesome! thanks!
I stay in joburg – If u have access to a Lindt store (there is one in fourways mall, design quarter, sandton) I use their dark chocolate couverture which happens to be vegan.