How to make perfect chewy vegan chocolate chip cookies! With no eggs, butter or other dairy products, they are chewy, crispy edges and just as tasty as the traditional recipe. This is a super easy recipe with simple ingredients and no chill time.
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Look no further for the ultimate vegan chocolate chip cookies recipe! These cookies are every bit as soft and chewy as their traditional counterparts. Tested and approved by my kids and husband, this recipe is a surefire winner that promises to satisfy your sweet cravings!
Indulge guilt-free with these vegan chocolate chip cookies! Whether you're vegan or not, you'll be amazed by their soft, chewy center and crispy edges—no eggs, butter, or dairy needed! It's hard to believe you're enjoying a cookie that's just as delicious as the classic recipe, but entirely plant-based.
These vegan chocolate chip cookies are effortlessly made with neutral-tasting virgin coconut oil and almond milk instead of eggs. Perfect for dairy-free and vegan diets, they're quick to whip up and sure to be a hit!
Why you'll love this recipe
Ingredients You need
You need these ingredients to make these coconut oil chocolate chip cookies:
- Coconut oil: A flavorful plant-based fat that adds moisture and richness to the cookies.
- Sugar: A blend of white granulated sugar for sweetness and dark brown sugar for a hint of caramel flavor and chewiness.
- Almond milk: A dairy-free alternative that adds moisture and helps bind the ingredients together.
- Vanilla extract: Adds depth of flavor and enhances the overall taste of the cookies.
- Flour: All-purpose flour provides structure and texture to the cookies, creating a perfect balance.
- Baking soda: Helps the cookies rise and gives them a slightly crisp exterior.
- Sea salt: Or only a fine salt table to enhance the flavors of the other ingredients.
- Chocolate chips: Vegan chocolate chips or vegan chopped chocolate chunks
How to make Coconut Oil Vegan Chocolate chip cookies
- Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
- In a medium bowl, combine slightly melted virgin coconut oil with white and brown sugars.
- Whisk mixture until smooth and slightly foamy, about 1-2 minutes.
- Add almond milk and vanilla extract, whisking until well incorporated.
- Mix in dry ingredients (flour, cornstarch, baking soda, salt) until smooth.
- Gently fold in chocolate chips until evenly distributed.
- Using an ice cream scoop or hands, shape the dough into balls and place on prepared baking sheet, spacing them well.
- Bake for 10-12 minutes until golden. Cookies will be soft in the center but will firm up as they cool.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Tips for this recipe
Storage instructions
At room temperature: As with all cookie recipes, place them in a covered storage box and they will keep their freshness and softness for about 1 week
Freeze: Yes and you can keep them for a long time! For this type of conservation, you have two methods
Variations & Substitutions
More Cookie Recipes
I hope you love these coconut oil chocolate chip cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Best chewy Vegan chocolate chip cookies
- Total Time: 20 minutes
- Yield: 12 cookies
Description
Best soft and chewy vegan chocolate chip cookies recipe egg-free and butter-free (for about 10-12 cookies)
Ingredients
- 70 g Coconut oil
- 100 g Powdered sugar
- 50 g Brown sugar -
- 50 ml Almond milk (or other non-dairy milk)
- 1 tsp vanilla extract
- 195 g Flour
- 1 tsp Cornstarch
- ½ tsp Baking soda (or baking powder)
- 2 pinch Fleur de sel (or sea salt)
- 120 g Chocolate chips (vegan chocolate chips)
Instructions
- Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
- In a large container, place the slightly heated and cooled coconut oil with the powdered sugar and brown sugar.
- Mix with a whisk for 1-2 minutes until smooth.
- Add vanilla extract and vegetable milk and whisk again.
- Add the dry ingredients, flour, cornstarch, baking soda and mix gently with a wooden spoon.
- Finish by adding the chocolate chips and mix until you have a smooth dough.
- Form balls of dough with your hands or an ice cream scoop and place them on the baking sheet lined with baking paper, making sure to leave at least 5 cm between each ball of dough.
- Bake for about 10-12 minutes until the cookies are golden brown but still soft in the center. They will firm up as they cool.
- Let them cool completely before moving them and sprinkle a little sea salt on top of the cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: american
Nutrition
- Calories: 134
- Sugar: 15
- Sodium: 61
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 28
- Protein: 2
- Cholesterol: 1
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