Vegan Chocolate Chip Cookies Recipe – Soft, Chewy, and Easy to Bake
Introduction
Warm chocolate chip cookies have a way of making any day feel a little better. Whether you’re curled up on the couch with a good book or entertaining guests with a fresh batch straight from the oven, cookies have a special place in our kitchens and our hearts. But what if you’re vegan or trying to cut back on dairy and eggs? That’s where vegan chocolate chip cookies come in, offering all the comfort and indulgence of the traditional version without any animal products.
More and more home bakers are embracing plant-based ingredients not just for health or ethical reasons, but also because the results can be surprisingly rich and flavorful. These cookies are soft in the center, crisp at the edges, and loaded with gooey chocolate chips that melt in your mouth. You won’t miss the butter, and you definitely won’t miss the eggs. In fact, many people say they prefer the texture and taste of these cookies over the classic ones.
Perfect for weeknight baking or as a thoughtful treat for vegan friends, these cookies prove that plant-based desserts don’t have to sacrifice flavor. Using simple pantry staples, you can whip up a batch in under 30 minutes. Whether you’re a long-time vegan or just trying something new, these cookies are a must-try.
Ingredients Needed
Before you start baking, make sure you have everything on hand. Below is a simple breakdown of the ingredients along with their estimated calorie counts per serving amount used in the recipe.
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| All-purpose flour | 2 ¼ cups (270g) | 990 |
| Baking soda | 1 teaspoon | 0 |
| Salt | ½ teaspoon | 0 |
| Coconut oil (or vegan butter) | ½ cup (110g) | 900 |
| Brown sugar | ¾ cup (150g) | 570 |
| Cane sugar | ¼ cup (50g) | 200 |
| Plant-based milk | ¼ cup (60ml) | 15 |
| Vanilla extract | 1 ½ teaspoons | 18 |
| Vegan chocolate chips | 1 cup (175g) | 800 |
Total estimated calories per batch: Around 3493
Estimated per cookie (makes 18-20): Approximately 175–195 calories
Step-by-Step Cooking Instructions
- Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. - Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside. - Cream the Coconut Oil and Sugars
In a separate mixing bowl, beat together the softened coconut oil, brown sugar, and cane sugar. Stir until the mixture becomes light and fluffy. This helps the cookies achieve that perfect chewy texture. - Add the Wet Ingredients
Pour in the plant-based milk and vanilla extract. Mix well until fully incorporated. - Combine Wet and Dry
Slowly add the dry ingredients to the wet ingredients, stirring gradually to form a dough. You don’t want to overmix, just enough for everything to come together. - Fold in the Chocolate Chips
Gently mix in the vegan chocolate chips until they are evenly distributed throughout the dough. - Scoop the Dough
Use a tablespoon or cookie scoop to place dough balls on the prepared baking sheet, spacing them about 2 inches apart. - Bake
Bake the cookies for 10 to 12 minutes. Watch for golden-brown edges and slightly soft centers. They will firm up as they cool. - Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or store once fully cooled.
Tips for Customizing the Recipe
One of the best parts about this vegan chocolate chip cookie recipe is how easy it is to adjust. Here are some ways to put your own twist on it:
- Add Nuts
Walnuts or pecans add a crunchy texture and boost the flavor with a nutty depth. - Use Whole Wheat Flour
For a slightly healthier version, replace half of the all-purpose flour with whole wheat flour. - Try Different Sugars
Maple syrup or coconut sugar can replace the brown sugar for a deeper, more caramelized sweetness. - Make it Gluten-Free
Use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for better texture. - Add a Hint of Spice
A dash of cinnamon or even a pinch of cayenne can elevate the flavor profile. - Chill the Dough
For thicker cookies, refrigerate the dough for 30 minutes before baking.
Nutritional Information
Here’s a basic nutritional overview per cookie (based on a batch of 18):
These cookies provide a satisfying sweet treat without the cholesterol or saturated animal fats found in traditional versions. They’re also dairy-free, making them a good option for those with lactose intolerance.
Serving Suggestions
Serve your vegan chocolate chip cookies fresh from the oven with a glass of oat or almond milk for a nostalgic, comforting snack. They also pair wonderfully with hot coffee or a scoop of vegan vanilla ice cream if you’re in the mood for something more indulgent.
For special occasions, stack a few cookies and tie them with twine for an adorable, homemade gift. They travel well and hold their shape, so they’re perfect for potlucks or holiday cookie swaps.
Looking to elevate your dessert game? Sandwich two cookies together with a layer of nut butter or vegan frosting for a decadent treat that everyone will love.
Vegan Chocolate Chip Cookies Recipe – Soft, Chewy, and Easy to Bake
Course: Blog18–20
servings15
minutes10
minutes190
kcalIngredients
2 ¼ cups all-purpose flour (270g)
1 teaspoon baking soda
½ teaspoon salt
½ cup coconut oil or vegan butter (110g), softened
¾ cup brown sugar (150g)
¼ cup cane sugar (50g)
¼ cup plant-based milk (60ml)
1 ½ teaspoons vanilla extract
1 cup vegan chocolate chips (175g)
Directions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
- Cream wet ingredients: In another bowl, beat the coconut oil, brown sugar, and cane sugar until smooth and creamy.
- Add milk and vanilla to the wet mixture. Stir well.
- Combine wet and dry: Slowly mix the dry ingredients into the wet ingredients. Stir until a soft dough forms.
Recipe Video
Notes
- For thicker cookies, chill the dough in the fridge for 30 minutes before baking. Coconut oil gives a slightly chewier texture, while vegan butter makes them more traditional in flavor. You can freeze dough balls for future baking—just add a couple of minutes to the bake time.
FAQs
Can I freeze the dough?
Yes, the cookie dough freezes beautifully. Scoop into balls and freeze on a baking tray. Once solid, transfer to a bag or container. Bake directly from frozen, adding 2 to 3 extra minutes.
What type of vegan chocolate chips should I use?
Look for brands that clearly state they are dairy-free or vegan. Some good options include Enjoy Life, Trader Joe’s vegan chips, or Guittard non-dairy varieties.
Why did my cookies turn out flat?
This can happen if your coconut oil was too melted or if you skipped chilling the dough. Try refrigerating the dough before baking next time.
Can I use almond flour instead of all-purpose?
Almond flour behaves differently and can make cookies too crumbly. For best results, stick to all-purpose or a gluten-free blend.
Is coconut oil better than vegan butter in this recipe?
Coconut oil gives a subtle flavor and helps achieve a chewier texture, while vegan butter creates a more classic cookie feel. Both work well—it just depends on your taste preference.
Conclusion
Vegan chocolate chip cookies are more than just a plant-based alternative—they’re a delicious, easy-to-make treat that everyone can enjoy. Whether you’re baking for yourself, your family, or a crowd, this recipe delivers soft centers, crisp edges, and rich chocolatey goodness in every bite.
