Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies. If you’ve ever tried to whip up a batch and ended up with flat, sad little pucks or weirdly chewy accidents, hey, I see you. Honestly, I just wanted cookies that reminded me of the “regular” ones (you know, crunchy on the edges, gooey in the middle, melty chocolate all over).
Why does “vegan” have to mean bland or complicated? Let’s bust that myth right now. Cookies should be simple and wildly delicious—even if you’re skipping the dairy and eggs. Let’s get straight to it.
Vegan Chocolate Chip Cookies
What makes these vegan cookies so perfect?
Here’s the magic: these vegan chocolate chip cookies use everyday stuff, no unicorn dust or wild ingredients. I’ve tested this recipe more times than I care to admit (my jeans are probably mad at me). The result? Cookie perfection. Soft middle. Crisp outside. That real brown sugar vibe and rich, chocolatey flavor you want. Oh, and you’d never guess they’re egg-free. Even that one friend who claims he “hates vegan food” ended up eating almost a dozen. (Sorry, Liam.)
You don’t need fancy gadgets. You don’t need to spend all afternoon waiting. This is simple enough for a weeknight but good enough for, heck, a five-star restaurant—at least in my house. Plus, they pass the picky-kid test, which is no small feat. Friends who aren’t vegan eat them without side-eye. There’s just something satisfying about dunking one in a cold glass of almond milk and thinking, “yeah, I nailed it.” Forget dry or crumbly, we want cookies that wow.
A friend told me, “I honestly had no clue these were vegan! My kids devoured the whole tray while I turned my back for a second.”
Vegan Chocolate Chip Cookies
Ingredients needed (with substitutions)
Alright, let’s talk ingredients. No surprises here, just stuff you might already have kicking around the pantry.
- 1 cup coconut oil (melted, but cooled a bit) or canola oil if coconut isn’t your thing
- 1 cup brown sugar (adds that caramel-y depth, but coconut sugar works too)
- 1/4 cup almond milk, or any plant milk you love (I swap in oat milk sometimes, works fine)
- 2 teaspoons vanilla extract (not the fake kind, please)
- 2 cups all-purpose flour (gluten-free flour blends work, but the texture shifts a little, just warning you)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips (Totally key! See my notes on where to buy them below)
If you need nut-free, use soy milk instead of almond. No coconut oil? No biggie, just use a neutral oil like grapeseed. The only thing I’d say is don’t skip the salt… really brings out the chocolate. A little extra splash of plant milk makes it softer, if that’s your style. But be careful—too much and it gets sticky almost like dough for bread. Yikes.
Vegan Chocolate Chip Cookies
How to make vegan chocolate chip cookies
Okay, so the process here isn’t rocket science. That’s what makes me love it—less drama, more cookie.
Start by preheating your oven to 350 degrees Fahrenheit. Grab a big mixing bowl, toss in your coconut oil (melted, but not hot) and brown sugar. Cream it up until smooth. Add in that splash of almond milk and vanilla. Stir together.
In a separate bowl (I know, more dishes… sorry), mix your flour, baking soda, and salt. Dump your dry into your wet and mix just till combined. No overmixing unless you love hockey puck cookies. Fold in your vegan chocolate chips.
Here’s my lazy tip: I scoop golf-ball-sized dough globs with a regular spoon, plop them on a lined baking sheet. Bake for about 10 minutes if you want ’em chewy. If you want crispy, go a minute or two longer.
They’ll look kinda puffy straight from the oven, but they settle down as they cool. Don’t burn your mouth. (I do, every time.)
Vegan Chocolate Chip Cookies
How to fix sticky dough
Baking drama, am I right? Sticky dough happens more than I’d like to admit (especially when I use too much milk because, oops, distracted again).
If your dough is sticking everywhere, just chill it in the fridge for about 20 minutes. Sometimes the oil warms up too much and it just needs a second to firm up. If it’s still sticky after chilling, add a little more flour—start with a tablespoon at a time. Go slow so you don’t dry it out. Too crumbly? Add a splash more plant milk.
Seriously, play with it until it’s scoopable and holds a shape. No stress—cookies will still taste like cookies even if they look wonky. Baking’s supposed to be fun.
Vegan Chocolate Chip Cookies
Where to find Vegan Chocolate Chips?
Luckily, vegan chocolate chips are way easier to find these days. Here’s a quick cheat sheet so you don’t end up squinting at labels forever in the snack aisle:
- Check the baking section at your regular grocery store. Many major brands have “accidentally vegan” versions now.
- Specialty or health food stores often stock good brands (like Enjoy Life or Trader Joe’s semi-sweet chips).
- Online is easy—Amazon, Thrive Market, or Vitacost deliver direct if your local stores are kinda meh.
- Double check the label for sneaky dairy, especially “milkfat” or “whey”—trust me, learned the hard way.
Honestly, I’ve even found solid vegan options at discount stores. Always worth walking down that aisle—you never know.
Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine melted coconut oil and brown sugar. Cream until smooth.
- Add almond milk and vanilla extract, and stir until well combined.
- In a separate bowl, mix the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
- Fold in the vegan chocolate chips.
- Scoop golf-ball-sized portions of dough onto a lined baking sheet.
- Bake for about 10 minutes for chewy cookies, or 11-12 minutes for a crispier texture.
- Allow to cool before eating, as they will settle down after coming out of the oven.
