If you’ve been looking for the perfect vegan chocolate chip cookie recipe, your search is over! We’ve tested this recipe 10 times and every batch turned out great!
Soft and Chewy Vegan Chocolate Chip Cookies
Like most people, I LOVE cookies! They’re one of my favorite things to bake, eat, and gift! There’s nothing better than seeing the look on someone’s face when you give them a fresh batch of homemade chocolate chip cookies. Warm, sweet, and so gooey… what’s not to love?
More than a few of my friends live vegan lifestyles, so I’ve been feeling inspired to create a delicious recipe for soft and chewy vegan chocolate chip cookies! I wanted the recipe to taste just like my classic everyday chocolate chip cookies, but be made with cruelty-free ingredients everyone can enjoy.
Check out the video for these Vegan Chocolate Chip Cookies in the video library above ↑
And guess what? After exactly 7 recipes fails, I did it!!! And it was worth the work, you guys. Because these are the most wonderful vegan chocolate chip cookies ever. REALLY! The best part of this recipe is that these cookies taste so much like traditional chocolate chip cookies no one knows they’re vegan. In fact many of my friends have told me these are the best cookies I’ve ever baked. And I bake a TON of cookies.
Let’s talk coconut oil!
- Instead of vegan butter, this recipe is made with coconut oil. It gives the cookies a delightful taste and texture. Not a fan of coconut flavor? Not a problem! Just be sure to select refined coconut oil, which has a neutral scent and flavor. If you love coconut flavor (like me), you’ll want to select unrefined coconut oil, which has a strong but no overwhelming coconut scent and flavor. And if you REALLY love coconut, try adding a 1/2 cup of toasted coconut flakes to the cookie dough. It’s a coconut lovers dream.
- I have not tested this recipe with vegan butter or any other alternative, so I cannot advise on substitutions.
- Because coconut turns into a liquid in warm climates (and sometimes even when it’s just stored at room temperature) you’ll want to make sure your coconut oil is solidified before incorporating it in this recipe. It doesn’t need to be rock hard, but it should be solid and easily scoop-able. If your coconut oil is too runny, simply stick it in the fridge for a little while. It will firm up.
- The consistency of the coconut oil is so important because we’re not chilling the dough before baking the cookies. So if the consistency is off, the cookies will spread too much, or not enough.
I could seriously eat a large bowl of this cookie dough because it tastes so good! And doesn’t have any yucky raw egg in it. But I resist (most of the time) because the baked cookies are even better. And because eating raw flour ins’t the smartest thing to do. But I digress. Visually, the raw cookie dough should look like this ↓
If your cookie dough appears too sticky, add in a little more flour; and if your cookie dough appears too firm, add in a little more non-dairy milk. It should be soft but not mushy, and firm but not hard. Basically it should look like traditional cookie dough. Unfortunately, I don’t suggest freezing this cookie dough. I’ve done it a few times in the past with not great results. But the cookies will “keep”, stored in an airtight container for a few days. If they last that long 😉
Where to find Vegan Chocolate
There are a ton of vegan chocolate brands out there these days! Some are great, and others aren’t… so I suggest trying out a few and finding a brand that you really enjoy. And of course you don’t have to use chocolate chips. Chocolate chunks would also be delicious in these cookies! And if your not 100% vegan, you can use any chocolate brand you want. I’m not vegan, so I often use my favorite Lindt dark chocolate to make (almost) vegan chocolate chunk cookies.
If you can’t find vegan chocolate chips or chocolate chunks in your local grocery store, search online. I know amazon sells vegan chocolate chips and chocolate bars.
The remaining dry ingredients called for in this cookie recipe are pretty basic! Flour, light brown sugar, baking powder, and salt. I haven’t tried making these gluten free, but I’ve been told by several readers that 1-for-1 gluten free flours do work well in this recipe. So if you’re gluten intolerant, it might be worth experimenting with. Almond flour and coconut flour should not be used in this recipe! They will not work.
In addition to the ingredients mentioned above, you’ll also need applesauce and non-dairy milk. I’ve had the best results with full-fat coconut milk (the kind that comes in a can), but almond milk and even soy milk will work in a pinch. I haven’t tested this recipe with homemade applesauce, but as long as it’s unsweetened, I think it should work. I also think an equal amount of very ripe mashed bananas would work as a replacement for the applesauce. But this would definitely add a banana flavor. So experiment at your own risk.
- Unlike most cookie recipes that instruct you to preheat oven to 350, these cookies call for a slightly higher oven temperature of 375. The higher temperature yields cookies that are crispy on the outside but chewy on the inside.
- I like to make these cookies BIG. And use a large cookie scoop to create the monster sized cookies you see in my photos. Of course you may make them smaller or even larger, but will need to adjust the baking time. Small cookies will bake quite fast (I suggest you start checking them around 6 minutes) and larger ones take longer to bake (I suggest you check them around 9 minutes).
- Finally, be sure you don’t over bake these cookies! They only need 9 to 12 minutes in the oven, and will firm up quite a bit as they cool. Over baked cookies will be dry and crumbly… not chewy like we want!
I like to press a few extra chocolate chips on top of the warm vegan chocolate chip cookies right when they come out of the oven. This step is optional. Personally I can never have too much chocolate in, ON, or around my cookies lolol. But I’m a chocoholic… so that shouldn’t come as a surprise. You can also sprinkle the cookies with flaky sea salt, which adds a nice flavor contrast. And if you really want to go over the top, pick up some vegan ice cream and use these cookies to make homemade vegan ice cream cookie sandwiches. You’ll thank me for that little tip this Summer haha.
The hardest part of this recipe? WAITING FOR THE COOKIES TO COOL!!! I suggest cooling these cookies at least 15 minutes before moving them from the baking sheet. But they taste the best when you wait at least 30 minutes before eating them. This brief cooling period allows the cookies to firm up a bit, but they’ll still be warm and gooey when you bite in.
Vegan chocolate chip cookies that don’t taste one bit vegan. Bake now, thank me later 😉
Would you like to see more vegan recipes on the blog? Let me know yes or no below, and if yes, what kind!!!
If you try this perfect vegan chocolate chip cookies recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
The Most Wonderful Vegan Chocolate Chip Cookies Ever
Yield 16 cookies
Thick and chewy vegan chocolate chip cookies. These are wonderful!
- 1/2 cup coconut oil, solid (be sure it is not melted at all)
- 1 and 1/4 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
- 1/4 cup unsweetened applesauce
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
- Flaky sea salt, optional
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
- Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.
Serving Size one cookie
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.