There’s something about a warm, gooey chocolate chip cookie that just makes life better. And guess what? These Vegan Chocolate Chip Cookies are every bit as indulgent and delicious as their traditional counterparts—without the dairy or eggs! Trust me, you’re going to love this one. They have the perfect balance of crispy edges and chewy centers, packed with melty chocolate in every bite. Whether you’re a longtime vegan or just looking for a plant-based treat, these cookies are about to become your new favorite indulgence. So, grab your mixing bowl, and let’s bake up some happiness!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Vegan Chocolate Chip Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy night in, sharing with friends, or treating yourself to something sweet, these cookies are perfect for any occasion. Here’s why they’re a must-try:
Versatile: These cookies are perfect for an afternoon pick-me-up, a sweet ending to dinner, or a thoughtful homemade gift.
Budget-Friendly: Made with simple pantry staples, so there’s no need for fancy or expensive ingredients.
Quick and Easy: You don’t need to be a baking pro to whip up these cookies—they come together in minutes with just a few steps.
Customizable: Add nuts, swap the chocolate for white chocolate chips, or mix in dried fruit—the possibilities are endless!
Crowd-Pleasing: Even non-vegans won’t be able to resist these! They taste just like classic chocolate chip cookies but with a plant-based twist.
Ingredients in Vegan Chocolate Chip Cookies
The magic of these cookies lies in a handful of simple ingredients. Let’s break it down:
Flour: The base that gives the cookies structure. All-purpose flour works best, but you can also use a gluten-free blend.
Brown Sugar & Cane Sugar: Brown sugar adds chewiness, while cane sugar helps with crisp edges. The perfect duo for cookie bliss!
Coconut Oil or Vegan Butter: This replaces traditional butter while keeping the cookies rich and flavorful.
Non-Dairy Milk: Helps bind the dough and adds moisture. Almond, soy, or oat milk all work great.
Vanilla Extract: A must for that warm, sweet flavor that makes every cookie better.
Baking Soda & Baking Powder: The dream team for making sure your cookies rise just right.
Salt: Enhances the sweetness and balances flavors beautifully.
Vegan Chocolate Chips: The star ingredient! Make sure to use dairy-free chocolate chips or chop up a vegan chocolate bar.
Instructions
Let’s dive into the steps to create these irresistible cookies:
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix the Wet Ingredients: In a large bowl, whisk together the melted coconut oil (or vegan butter), brown sugar, and cane sugar until well combined. Stir in the non-dairy milk and vanilla extract.
Combine the Dry Ingredients: In a separate bowl, mix the flour, baking soda, baking powder, and salt.
Make the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Be careful not to overmix!
Fold in the Chocolate Chips: Gently stir in the vegan chocolate chips, ensuring they’re evenly distributed.
Scoop and Bake: Drop spoonfuls of dough onto the lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!
How to Serve Vegan Chocolate Chip Cookies
These cookies are delicious on their own, but here are a few fun ways to enjoy them:
With a Glass of Non-Dairy Milk: A classic pairing that never gets old.
As an Ice Cream Sandwich: Sandwich two cookies with your favorite vegan ice cream for an indulgent treat.
Drizzled with Chocolate: Melt some extra vegan chocolate and drizzle over the cookies for extra decadence.
With Coffee or Tea: The perfect afternoon snack to enjoy with your favorite hot drink.
Crumbled Over Yogurt: Sprinkle over plant-based yogurt for a fun, crunchy topping.
Additional Tips
Chill the Dough: If you have time, refrigerate the dough for 30 minutes before baking. It helps the cookies hold their shape and enhances the flavor.
Experiment with Mix-Ins: Try adding chopped nuts, coconut flakes, or a dash of cinnamon for a twist.
Storage Tips: Keep leftover cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Reheat for Fresh-Baked Taste: Pop a cookie in the microwave for 10-15 seconds to bring back that fresh-from-the-oven warmth.
FAQ Section
Q1: Can I use gluten-free flour?
A1: Yes! A 1:1 gluten-free flour blend works well in this recipe.
Q2: Can I substitute coconut oil with another oil?
A2: Yes, vegan butter or a neutral oil like avocado oil works as a substitute.
Q3: What’s the best way to store these cookies?
A3: Store them in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Q4: Can I use maple syrup instead of sugar?
A4: It may slightly change the texture, but you can try using maple syrup and reducing the liquid slightly.
Q5: Do I need to chill the dough?
A5: Chilling is optional but helps create thicker, chewier cookies.
Q6: Can I use regular chocolate chips?
A6: If you’re keeping it vegan, be sure to use dairy-free chocolate chips.
Q7: Why did my cookies spread too much?
A7: This can happen if the dough is too warm. Try chilling it before baking.
Q8: Can I double the recipe?
A8: Absolutely! Just be sure to bake in batches so the cookies have room to spread.
Q9: How do I make these cookies extra chewy?
A9: Using more brown sugar than white sugar helps create a chewier texture.
Q10: Can I add peanut butter to these cookies?
A10: Yes! Try replacing some of the coconut oil with peanut butter for a delicious twist.
Final Thoughts
And there you have it your new go-to Vegan Chocolate Chip Cookie recipe! Whether you’re enjoying them fresh out of the oven, dunking them in almond milk, or sharing them with friends, these cookies are bound to bring joy. Happy baking, and don’t forget to save a few for yourself!
Print
Vegan Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These easy vegan chocolate chip cookies are made in one bowl with a mix of almond flour and oat flour, keeping them gluten-free while delivering the perfect chewy texture with crispy edges. You won’t need another vegan cookie recipe after this one!
Ingredients
Wet Ingredients:
- 3/4 cup (160g) packed brown sugar (or coconut sugar)
- 1/2 tsp vanilla extract
- 1 tbsp flaxseed meal
- 3 tbsp almond milk (or any dairy-free milk)
- 1/3 cup (75g) melted and cooled coconut oil
Dry Ingredients:
- 1 cup (112g) blanched almond flour
- 1 cup (92g) gluten-free oat flour*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (90g) chocolate chips
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
-
Mix Wet Ingredients:
- In a large bowl, whisk together brown sugar, vanilla, flaxseed meal, and almond milk.
- Add melted coconut oil and whisk until smooth and creamy (about 1 minute).
-
Add Dry Ingredients:
- Stir in almond flour, oat flour, baking soda, and salt.
- Mix with a wooden spoon until combined.
- Fold in chocolate chips.
-
Form Cookies:
- Use a cookie scoop or hands to form 2-tablespoon-sized balls.
- Place 2 inches apart on the baking sheet.
-
Bake & Cool:
- Bake for 10-12 minutes until edges are golden.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
-
Enjoy!
- Store in an airtight container for up to 1 week.
Notes
- To make oat flour: Blend gluten-free oats in a food processor until finely ground.
- For extra chewiness: Refrigerate dough for 30 minutes before baking.
- Want nut-free? Substitute oat flour for almond flour in a 1:1 ratio.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg