Vegan chocolate chip cookies that are soft, chewy, and made without eggs or butter, with crisp edges and a rich, tender center.
Tested and perfected for the best texture, these vegan chocolate chip cookies bake up soft, chewy, and bakery-style every time.
This easy vegan cookie recipe uses coconut oil and simple ingredients for dairy-free, eggless chocolate chip cookies with perfect flavor and texture.
Why you’ll love this recipe
- Soft centers, crispy edges – perfect chewy vegan cookies
- No eggs, no butter – simple dairy-free recipe
- Easy and quick – no chill dough, ready fast
Ingredients for vegan chocolate chip cookies
Simple pantry ingredients to make soft and chewy vegan chocolate chip cookies:
- Coconut oil: plant-based butter substitute
- Sugars: granulated + brown sugar
- Almond milk: dairy-free liquid to bind the dough
- Vanilla extract and salt
- Flour: all-purpose
- Baking soda
- Vegan chocolate chips: dairy-free chips or chopped chocolate
Tips for this recipe
- Let cookies cool on tray: they finish setting without drying out
- Don’t overmix: mix just until combined to keep cookies soft
- Use room temp ingredients: helps create a smooth, even dough
- Slightly underbake: centers stay soft and chewy after cooling
- Measure flour correctly: spoon and level or use a scale
How to make vegan chocolate chip cookies
Inspired by my classic chocolate chip cookie recipe, adapted here into a simple vegan version.
- Preheat oven to 350°F / 180°C and line a baking sheet
- Mix coconut oil, sugars, almond milk, and vanilla
- Add flour, baking soda, and salt, then fold in chocolate chips
- Scoop dough onto tray and bake 10–12 minutes
- Cool on baking sheet before serving
Serving suggestions
- Serve warm with a glass of milk or plant-based milk
- Add a scoop of vanilla ice cream for dessert
- Drizzle with melted chocolate for extra richness
- Enjoy as an afternoon snack or dessert
Storage
Store in an airtight container at room temperature for up to 3 days.
Variations
- Double chocolate: add cocoa powder and dark chocolate chips
- Nutty cookies: add walnuts or pecans
- Gluten-free: use a gluten-free flour blend
- Extra chewy: add a bit more brown sugar
- Sea salt: sprinkle on top before baking
Recipe Questions
Can you make chocolate chip cookies without eggs?
Yes, vegan cookies use plant-based ingredients like coconut oil and milk instead of eggs.
Why are my vegan cookies dry?
Too much flour or overbaking can dry them out.
Can I use another oil instead of coconut oil?
Yes, neutral oils work, but texture may be softer.
More chocolate chip cookie recipes
- Rice flour chocolate chip cookies
- Double chocolate chip cookies
- Egg yolk chocolate chip cookies
- Egg white chocolate chip cookies
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Vegan Chocolate Chip Cookies (Soft & Chewy, No Eggs No Butter)
- Total Time: 20 minutes
- Yield: 12 cookies
Description
Soft and chewy vegan chocolate chip cookies made with coconut oil, no eggs, and no butter, with crispy edges and a tender center.
Ingredients
- 70 g (⅓ cup) coconut oil
- 100 g (½ cup) powdered sugar
- 50 g (¼ cup) brown sugar
- 50 ml (3 tbsp) almond milk
- 1 tsp vanilla extract
- 195 g (1½ cups) all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- 2 pinches fleur de sel
- 120 g (¾ cup) vegan chocolate chips
Instructions
- Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
- In a large bowl, mix the slightly melted and cooled coconut oil with the powdered sugar and brown sugar until smooth.
- Add the vanilla extract and almond milk and mix until combined.
- Stir in the flour, cornstarch, baking soda, and salt until a soft dough forms.
- Add the chocolate chips and mix until evenly distributed.
- Form dough balls and place them on the baking sheet, leaving space between each.
- Bake for 10–12 minutes until edges are lightly golden and centers still soft.
- Let cookies cool on the baking sheet before transferring and sprinkle with sea salt if desired.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days.
Tips:
- Use slightly melted coconut oil for easier mixing
- Do not overmix the dough to keep cookies soft
- Slightly underbake for a chewy center
- Measure flour properly to avoid dry cookies
- Let cookies cool on the tray to set texture
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cookies
- Method: Baking
- Cuisine: american
Nutrition
- Calories: 134
- Sugar: 15
- Sodium: 61
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 28
- Protein: 2
- Cholesterol: 1
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