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 (109 ml) 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 (110 g) brown sugar
- 1/4 cup (50 g) organic unrefined sugar fine sugar or blend to make powder
- 1/4 teaspoon (0.25 teaspoon) heaped fine sea salt
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 1 teaspoon baking powder
- 2 tsp organic vanilla extract
- 1 1/4 cups (156.25 g) flour I use unbleached white flour
- 1 cup (180 g) vegan fair trade palmoil free chocolate chips and chunks
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
Susann says
December 14, 2017 at 9:44 pmThis was my first attempt at vegan chocolate chip cookies, and oh my gosh did they turn out yummy! After lots of research, looking for good recipes to make holiday “goodie boxes” for friends back on the East Coast, I settled on this one and am SO happy I did! Instead of 1 cup of vegan chocolate chips, I split that with 1/2 cup sea salt caramel chips, made by Hershey and vegan too. For the egg substitute I used a product called VeganEgg by Follow Your Heart (sold at Metropolitan Markets here in Seattle). Everything else was the same. Can’t wait to try more of Richa’s recipes!
Richa says
December 14, 2017 at 11:39 pmAwesome! the caramel, salt and chocolate would be heavenly!
Kendall says
December 5, 2019 at 11:38 amJust a PSA: Hershey’s sea salt caramel chips are NOT vegan (at least in the US). They contain dairy. The second ingredient is non-fat milk. Source: https://smartlabel.hersheys.com/00034000147427-0010#ingredients
Jessie Grett says
January 17, 2018 at 5:33 pmJust made them for my son’s bake sale, and they are AMAZING! Huge family hit! Thank you for you baking genius! These are my first vegan cookies, and I am very pleased!
Lydia says
January 29, 2018 at 2:45 amHey you might wanna change 280 degrees celsius to 180! But other than that I loved the cookies, thanks for the great recipe 🙂
Richa says
January 29, 2018 at 10:28 amthanks for catching that !!:)
Rachel says
March 19, 2018 at 5:48 pmThese are divine!! Quite possibly the best chocolate chip cookies I’ve made.
Lee says
March 27, 2018 at 9:54 pmGod bless you, lady!!!
I’ve been vegan for 8 years and I’m nearly in tears bc of how long it’s been since I’ve had a delicious cookie. My tastebuds are in heaven having a rave!! Forever grateful for your recipe <3
Ps- I added cacao powder to the mix and *bliss*!!!
Richa says
March 27, 2018 at 11:32 pmyay!
Mia says
May 13, 2018 at 2:04 amHi Richa!
Can I substitute coconut oil with vegetable oil?
Richa says
May 14, 2018 at 10:23 amit wont work out the same texture and you might need more flour
Abi says
June 2, 2018 at 1:56 pmHi Richa, I made these cookies today. I added half tsp of cocoa powder, and 1/4 tsp of baking soda in place of baking powder. The dough tasted amazing, and the cookies are gooey and soft. But the cookies have a bitter taste to them 🙁 Any suggestions?
Richa says
June 2, 2018 at 2:29 pmhmm maybe the baking soda was a bit much in total for the dough. Baking soda can add a bitter flavor if used in large quantities. Omit the baking powder.how much cocoa powder did you add. 1/2 tsp seems quite less to make much of a difference in flavor
Abi says
June 3, 2018 at 6:36 pmSo I tried it again without baking soda and cocoa powder. I also added walnuts to it. Turned out perfect! Thank you so much! I wish i could post a pic here 🙂
Laurie says
August 24, 2018 at 4:59 pmI had never heard of “cookie slamming” before but found the definition from one of the other reviewers. I think they’re very tasty even without vanilla that I didn’t have. So easy too! Thanks!!
Richa says
August 24, 2018 at 9:07 pmawesome!
Susan says
January 1, 2019 at 1:40 pmWould oat flour work?
Thank you
Richa says
January 1, 2019 at 5:25 pmit will.
Susan says
January 1, 2019 at 7:14 pmThank you
Angelica T. says
January 26, 2020 at 4:44 pmWould you use the same amount of oat flour instead of regular flour?
Richa says
January 27, 2020 at 10:38 amstart with a bit less. Also th oat flour cookies will turn out slightly dryer, so you want tot use less flour in general
Zach says
March 1, 2019 at 7:50 pmSo delicious I’ve made this recipe three times no one would ever guess they’re vegan. Third time I tried replacing half the coconut oil with cashew butter and turned out great.
Richa says
March 1, 2019 at 9:46 pmawesome!
Maureen says
March 9, 2019 at 3:31 amMy 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.
Richa says
March 9, 2019 at 5:43 pmawesome! thanks!
Vidya says
October 21, 2019 at 10:47 pmI 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.
Stephanie says
May 6, 2019 at 2:15 amThis 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 !!!!
Richa says
May 6, 2019 at 10:30 amyay!
Brenda says
June 27, 2019 at 1:08 pmCan I use brown sugar and coconut sugar?
Richa says
June 27, 2019 at 1:24 pmyes, the color will be darker thats all
Vicki Burgess says
July 2, 2019 at 3:28 pmLooking forward to trying these! Can we use Refined Coconut oil?
Richa says
July 2, 2019 at 5:40 pmyes
Michelle says
July 6, 2019 at 1:45 pmThese 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!!
Richa says
July 6, 2019 at 1:56 pmawesome! thanks!
Deva R. says
July 26, 2019 at 3:06 amHi 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?
Richa says
July 27, 2019 at 10:25 pmThank 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!
Deva R. says
July 27, 2019 at 10:46 pmYou’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
Giri Rajan says
May 10, 2020 at 5:35 amThanx 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.
Richa says
May 10, 2020 at 12:19 pmGreat
KB says
July 10, 2020 at 10:10 pmHow about using only almond flour or only coconut flour to make it gluten-free will there be a difference?
Thanks!
Richa says
July 10, 2020 at 11:01 pmYes. 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