These vegan chocolate chip cookies deliver all the classic comfort you crave without any animal products. Soft, chewy centers meet crispy edges in these plant-based treats that fool even the biggest cookie skeptics. Made with simple pantry ingredients, these vegan chocolate chip cookies prove you don’t need butter or eggs to create bakery-quality results at home.
RECIPE INFO
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Coconut oil (melted) | 1/2 cup |
| Non-dairy milk | 1/4 cup |
| Vanilla extract | 2 teaspoons |
Mix-ins
| Ingredient | Amount |
|---|---|
| Dark chocolate chips | 1 cup |
| Chopped walnuts (optional) | 1/2 cup |
Detailed Step-by-Step Instructions for Vegan Chocolate Chip Cookies
Phase 1: Kitchen Setup and Preparation (8 minutes)
1. Preheat Your Oven Properly Set your oven to 350°F (175°C) and allow it to fully preheat for at least 15 minutes. You’ll know it’s ready when the preheat light turns off or your oven beeps. This temperature is crucial – too hot and your cookies will burn on the outside while staying raw inside, too cool and they won’t spread properly.
2. Prepare Your Baking Sheets Like a Pro Take two large baking sheets (at least 13×18 inches work best). Cut parchment paper to fit each sheet, leaving about 1 inch overhang on all sides. Press the paper down firmly, especially at the corners. Never use wax paper – it will smoke and potentially catch fire in the oven. If you don’t have parchment paper, lightly grease the pans with coconut oil and dust with flour.
3. Melt Coconut Oil Correctly Measure 1/2 cup coconut oil into a microwave-safe bowl. If it’s solid, microwave in 15-second intervals, stirring between each interval until completely melted. Don’t overheat – you want it warm, not hot. Let it cool for 3-5 minutes until it’s just warm to the touch. Hot oil will melt your sugars too quickly and affect the cookie texture.
4. Gather and Organize All Ingredients Place all ingredients on your counter in the order you’ll use them. This is called “mise en place” and prevents mistakes. Check that your baking soda is fresh by dropping a pinch into a small bowl with a teaspoon of vinegar – it should fizz actively. Stale baking soda won’t help your vegan chocolate chip cookies rise properly.
Phase 2: Creating the Perfect Cookie Dough (12 minutes)
5. Mix Dry Ingredients with Precision In your largest mixing bowl, add 2 cups all-purpose flour. Use the “spoon and sweep” method – spoon flour into your measuring cup until overflowing, then level off with a knife. Don’t pack it down. Add 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk these together for 30 seconds until you see no streaks. This step ensures even distribution so every bite of your cookies tastes the same.
6. Combine Sugars for Perfect Texture In a medium bowl, measure 3/4 cup packed brown sugar and 1/4 cup granulated sugar. The brown sugar creates chewy texture while granulated sugar helps with spread and crispness. Use your fingers to break up any hard lumps in the brown sugar. Mix both sugars together with a fork until evenly distributed.
7. Create Your Wet Mixture Base Pour the cooled melted coconut oil into the sugar mixture. Using a wooden spoon or rubber spatula, stir vigorously for 1-2 minutes until the mixture looks like wet sand and the sugars start to dissolve slightly. The mixture should be smooth and glossy, not grainy.
8. Add Liquid Ingredients Carefully Measure 1/4 cup non-dairy milk (almond, oat, or soy all work great) and 2 teaspoons vanilla extract. Add these to your oil-sugar mixture. Stir until completely smooth and well-combined, about 1 minute. The mixture should be glossy and lighter in color than before.
9. Combine Wet and Dry Ingredients Gently Pour the wet mixture into the bowl with your flour mixture. Using a rubber spatula, fold the ingredients together rather than stirring vigorously. Folding means cutting down through the mixture, across the bottom, and up the side, then rotating the bowl slightly and repeating. This prevents overmixing, which creates tough cookies. Stop as soon as you don’t see dry flour streaks.
10. Fold in Chocolate Chips and Nuts Add 1 cup chocolate chips and 1/2 cup chopped walnuts (if using) to your dough. Fold them in gently with the same folding motion. Distribute evenly throughout the dough. Your vegan chocolate chip cookies dough should be slightly sticky but hold together when squeezed.
Phase 3: Shaping and Baking Your Vegan Chocolate Chip Cookies (15 minutes)
11. Portion Dough Evenly for Consistent Results Using a cookie scoop (about 2 tablespoons) or a regular tablespoon, portion your dough into 12 equal balls. Roll each portion lightly between your palms to create smooth balls. If the dough sticks to your hands, lightly dampen them with cold water. Consistent sizing ensures even baking.
12. Space Cookies for Proper Spreading Place 6 cookie dough balls on each prepared baking sheet, spacing them 3 inches apart in all directions. These cookies spread significantly during baking – too close together and they’ll merge into one giant cookie. Arrange them in two rows of three for best spacing.
13. Shape for Even Baking Using your fingertips or the bottom of a glass, gently flatten each cookie ball until it’s about 3/4 inch thick. Don’t press too hard – you want to maintain some height for chewy centers. This pre-flattening helps the cookies bake evenly from edge to center.
14. Bake with Proper Timing Place one baking sheet in the center of your preheated oven. Bake for 12-14 minutes until the edges are golden brown and set. The centers should still look slightly underdone and soft – they’ll continue cooking on the hot pan after removal. Don’t overbake – this is the most common mistake that leads to dry cookies.
15. Check for Doneness Properly Your vegan chocolate chip cookies are done when the edges are golden brown and the centers look set but still slightly soft. They should not jiggle when you gently shake the pan. If you’re unsure, bake for 1-2 more minutes rather than underbaking.
16. Cool Correctly for Best Texture Remove the baking sheet from the oven and place it on a wire rack or heat-safe surface. Let cookies cool on the baking sheet for exactly 5 minutes – this completes the cooking process and prevents breaking. After 5 minutes, use a thin spatula to carefully transfer cookies to a wire rack for complete cooling.
17. Repeat with Second Batch While your first batch cools, place the second baking sheet in the oven and repeat the baking process. Make sure your baking sheet isn’t too hot from the first batch – if it is, run it under cold water, dry it, and re-line with parchment paper.
18. Final Quality Check Your finished vegan chocolate chip cookies should have golden brown edges, slightly soft centers, and visible chocolate chips throughout. They should hold together when lifted but still have a tender bite. Let them cool completely before storing – warm cookies will become soggy in containers.
Chef’s Notes for Perfect Vegan Chocolate Chip Cookies
• Room temperature ingredients mix more easily and create better texture in your vegan chocolate chip cookies. Take non-dairy milk out 30 minutes before baking.
• Chill the dough for 30 minutes if it’s too sticky to handle – this firms up the coconut oil and makes shaping easier.
• Use refined coconut oil for neutral flavor, or unrefined for subtle coconut notes that complement the chocolate.
• Test one cookie first – oven temperatures vary, so adjust timing based on your first batch results.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 4g
- Carbohydrates: 42g
- Fat: 12g
- Fiber: 2g
- Sugar: 22g
Creative Vegan Chocolate Chip Cookies Variations
Double Chocolate Delight: Replace 1/4 cup flour with cocoa powder for rich chocolate cookies. Add white chocolate chips for contrast.
Oatmeal Twist: Substitute 1/2 cup flour with rolled oats for chewy texture. Perfect for breakfast cookies – try our vegan cake recipes for more morning treats.
Spiced Celebration: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg for warm spice notes. Great for holiday baking.
Tropical Paradise: Use shredded coconut and dried pineapple pieces instead of chocolate chips. Check out more vegan cookies for tropical inspiration.
Storage & Reheating Your Vegan Chocolate Chip Cookies
Room Temperature: Store in airtight container for up to 1 week. Layer between parchment paper to prevent sticking.
Freezer Storage: Freeze baked cookies for up to 3 months. Wrap individually in plastic wrap, then place in freezer bags.
Dough Storage: Raw cookie dough keeps in refrigerator for 3 days or freezer for 2 months. Portion before freezing for easy baking.
Reheating: Warm cookies in 300°F oven for 3-5 minutes to restore fresh-baked texture.
Troubleshooting Guide for Vegan Chocolate Chip Cookies
Problem: Cookies spread too much Solution: Chill dough for 30 minutes before baking. Your coconut oil might have been too warm when mixed.
Problem: Cookies are too dry and crumbly Solution: Add 1-2 tablespoons more non-dairy milk next time. Measure flour by weight, not volume, for accuracy.
Problem: Centers stay gooey after cooling Solution: Flatten cookies more before baking. Increase baking time by 2-3 minutes for firmer centers.
Problem: Edges burn before centers cook Solution: Lower oven temperature to 325°F and bake longer. Use light-colored baking sheets instead of dark ones.
Problem: Cookies taste bland or flat Solution: Increase vanilla to 1 tablespoon and add 1/4 teaspoon salt for enhanced flavor in your vegan chocolate chip cookies.
Equipment Essentials
- Large mixing bowls (2)
- Whisk
- Cookie scoop or tablespoon
- Baking sheets (2)
- Parchment paper
- Wire cooling racks
- Measuring cups and spoons
- Microwave-safe bowl
- Rubber spatula
Shopping List
Baking Aisle
- All-purpose flour
- Baking soda
- Brown sugar
- Granulated sugar
- Vanilla extract
- Dark chocolate chips
Refrigerated Section
- Non-dairy milk (almond, oat, or soy)
Oils & Condiments
- Coconut oil (refined or unrefined)
- Salt
Optional Additions
- Chopped walnuts
- Additional mix-ins of choice
Success Secrets for Amazing Vegan Chocolate Chip Cookies
1. Measure flour correctly – spoon into measuring cup and level off. Too much flour creates dense, dry cookies.
2. Don’t skip the cooling time on baking sheets. This prevents breaking and completes the cooking process perfectly.
3. Use parchment paper, not wax paper for baking. Wax paper can smoke and create off-flavors at high temperatures.
4. Check your baking soda freshness – it should fizz vigorously when mixed with vinegar. Stale baking soda won’t provide proper rise.
5. Rotate baking sheets halfway through cooking time for even browning, especially if your oven has hot spots.
These vegan chocolate chip cookies prove that plant-based baking delivers incredible results. The combination of coconut oil and non-dairy milk creates the perfect texture while maintaining that classic cookie taste everyone loves. Perfect for sharing with friends who will never guess they’re completely vegan!
