Name: Vegan Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-486111H6M57S
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 ½ cups all-purpose flour; ½ tsp baking soda; ¼ tsp salt; ½ cup coconut oil (melted) or vegan butter; ½ cup brown sugar; ¼ cup granulated sugar; ¼ cup non-dairy milk (almond, oat, or soy); 1 tbsp vanilla extract; ½ cup vegan chocolate chips

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These vegan chocolate chip cookies are soft, chewy, and packed with rich chocolate chips. I love how they come together effortlessly, delivering a deliciously satisfying treat without any dairy or eggs. Whether for a snack or dessert, these cookies always hit the spot.

Ingredients

1 ½ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

½ cup coconut oil (melted) or vegan butter

½ cup brown sugar

¼ cup granulated sugar

¼ cup non-dairy milk (almond, oat, or soy)

1 tbsp vanilla extract

½ cup vegan chocolate chips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt.

In another bowl, whisk the melted coconut oil or vegan butter with the brown sugar, granulated sugar, non-dairy milk, and vanilla extract until smooth.

Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Fold in the vegan chocolate chips gently.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields about 12-15 cookies, depending on the size of your scoops. The prep time takes around 10 minutes, and baking takes 10-12 minutes per batch. Overall, I usually have these cookies ready to enjoy within 25 minutes.

Variations

I like to experiment with this recipe by adding chopped nuts like walnuts or pecans for some crunch. You could also swap the vegan chocolate chips for dairy-free white chocolate or peanut butter chips to change up the flavor profile. For a healthier twist, I sometimes substitute half of the all-purpose flour with whole wheat flour or oat flour.

Storage/Reheating

I store these cookies in an airtight container at room temperature, and they stay fresh for up to 4 days. For longer storage, I freeze them in a sealed bag for up to 2 months. When I want to enjoy a frozen cookie, I let it thaw for a few minutes and warm it in the microwave for about 10 seconds to get that fresh-baked feel.

FAQs

Can I use a different type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture might change slightly. Gluten-free blends usually work best to maintain a chewy cookie.

What’s the best non-dairy milk to use?

I usually go with almond or oat milk because they have a mild flavor that doesn’t overpower the cookie. Soy milk also works well if you prefer.

Can I substitute coconut oil with another fat?

Yes, vegan butter works great as a substitute and gives the cookies a buttery flavor.

How do I make the cookies less sweet?

You can reduce the granulated sugar slightly or use less brown sugar, but keep in mind that it might affect the texture.

Can I make the dough ahead of time?

Absolutely! I often refrigerate the dough for up to 24 hours to enhance the flavor and make it easier to handle.

Conclusion

I’m always thrilled when I bake these vegan chocolate chip cookies because they prove that plant-based treats can be just as indulgent and comforting as traditional ones. Soft, chewy, and full of chocolatey goodness, they’re a perfect snack or dessert to satisfy any sweet tooth without any dairy or eggs involved.

Recipe:

Vegan Chocolate Chip Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: 12-15 cookies
Diet: Vegan

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Description

Soft, chewy vegan chocolate chip cookies that are dairy-free and egg-free, packed with rich vegan chocolate chips and perfect for a delicious plant-based treat.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt.
In another bowl, whisk the melted coconut oil or vegan butter with the brown sugar, granulated sugar, non-dairy milk, and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Fold in the vegan chocolate chips gently.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.