Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies, perfect for everyday baking and made with 9 ingredients. They are so crisp on the outside, but soft and chewy on the inside.

These vegan chocolate chip cookies taste insanely good. They are easy to make and also very inexpensive because they only have simple common ingredients you can easily find in any supermarket. Also, I’ve made these cookies with non-refined flour, so they are a healthier version of a classic recipe.

When I made these cookies, the kitchen smelled SO good I wanted to eat them right away! They are sweet but not too much, soft and crunchy and perfect to eat with your favorite plant-based milk or as a snack or breakfast.

This recipe is not gluten-free though, as it’s made with whole wheat flour, which is more affordable and easier to find, but if you’re gluten-free, don’t worry, I’ve got you covered, just read the pro tips on this post.

Vegan chocolate chip cookies, crisp on the outside but soft and chewy on the inside, chocolatey and sweet. They are healthier than the original recipe, simple and made with only 9 ingredients. You will never stop eating them!

How to make chocolate chip cookies – Step by step

• Preheat the oven to 350ºF or 180ºC.
• Add all the dry ingredients to a large mixing bowl (photo 1) and stir until well combined (photo 2).
• Add the liquid ingredients into the large mixing bowl (photo 3) and stir until well combined (photo 4).
• Add the chocolate chips and stir until they’re evenly incorporated (photo 5). Refrigerate the dough for about 30 minutes.
• To make the cookies, use a cookie scoop, a regular spoon or even your hands. Fill the scoop with dough and just press and release onto a lined baking sheet (photo 6). Press down slightly to flatten.
• Bake for about 15 minutes or until the cookies are golden at the edges.
• Remove from the oven and let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate.

Pro tips

• You can use any other kind of flour, but you may need to add more or less of it. If you want gluten-free cookies, I’d add oat flour and buckwheat or rice flour (half and half). Add more or less quantity if needed.
• Use yeast instead of baking soda if you don’t want it, or even omit this ingredient. In that case, the vegan cookies will not be that soft on the inside.
• Feel free to use any kind of sugar, although I’ve never tried this recipe with liquid sweetener.
• Coconut oil works very well for this kind of recipes, but any other sweet- flavored oil will do. Substitute the oil for nut butter if you’d like, but in that case you’ll probably need to add more milk.
• You can also use chopped chocolate instead of chocolate chips, but it might melt and the cookies won’t be as good-looking.

How long will the chocolate chip cookie dough last?

It will last up to 4 days in the fridge. It is a good option if you want to make the dough ahead of time and save some when you bake the cookies.

Can you freeze vegan chocolate chip cookies?

Yes, they can be frozen and will last up to 1 month in the freezer.

How can you eat these vegan chocolate chips cookies?

You can eat these vegan cookies any time of the day: for breakfast or even as a dessert or snack.

Looking for more cookie recipes?

• Vegan Chocolate Cookies
• Vegan Trail Mix Cookies
• Vegan Peanut Butter Chocolate Chip Cookies
• Vegan Oatmeal Cookies
• Chocolate Chip Oatmeal Cookies

Did you make this vegan chocolate chip cookies recipe?

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Vegan Chocolate Chip Cookies

★★★★★ 5 from 1 reviews

• Author: Iosune
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Breakfast, Dessert
• Cuisine: Vegan, American

Vegan chocolate chip cookies, perfect for everyday baking and made with 9 ingredients. They are so crisp on the outside, but soft and chewy on the inside.

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Ingredients

• 2 and 1/2 cup whole wheat flour (375 g)
• 1 cup brown, cane or coconut sugar (180 g)
• 1/2 tsp baking soda
• 1/4 tsp salt (optional)
• 1/2 cup unsweetened plant milk of your choice (125 ml), I used soy milk
• 1/4 cup coconut oil (65 ml), melted
• 2 flax eggs
• 1 tsp vanilla extract (optional)
• 3/4 cup vegan chocolate chips (130 g)

Instructions

1. Preheat the oven to 350ºF or 180ºC.
2. Combine the dry ingredients in a large mixing bowl (flour, sugar, baking soda and salt).
3. Add the liquid ingredients to the large mixing bowl (milk, oil, flax eggs and vanilla extract) and stir until well combined.
4. Add the chocolate chips and stir until they’re evenly incorporated. Refrigerate the dough for about 30 minutes.
5. Now it’s time to make your cookies! I used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto a lined baking sheet. Press down slightly to flatten.
6. Bake for about 15 minutes or until the cookies are golden at the edges, but still a little underdone in the center.
7. Remove from the oven and let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate.
8. Keep leftovers in a sealed container at room temperature for 5-7 days or in the freezer for a month.

Notes

• You can use any other kind of flour, but you may need to add more or less of it. If you want gluten-free cookies, I’d add oat flour and buckwheat or rice flour (half and half). Add more or less quantity if needed.
• Use yeast instead of baking soda if you don’t want it, or even omit this ingredient. In that case, the vegan cookies will not be that soft on the inside.
• Feel free to use any kind of sugar, although I’ve never tried this recipe with liquid sweetener.
• Coconut oil works very well for this kind of recipes, but any other sweet- flavored oil will do. Substitute the oil for nut butter if you’d like, but in that case you’ll probably need to add more milk.
• You can also use chopped chocolate instead of chocolate chips, but it might melt and the cookies won’t be as good-looking.
• You can eat these vegan cookies any time of the day: for breakfast or even as a dessert or snack.

Nutrition

• Serving Size: 1 cookie
• Calories: 132
• Sugar: 7.6 g
• Sodium: 53 mg
• Fat: 4.3 g
• Saturated Fat: 3.2 g
• Carbohydrates: 22.1 g
• Fiber: 2.1 g
• Protein: 2.6 g

Update Notes: This post was originally published in December of 2017, but was republished with new photos, step by step instructions and tips in February of 2020.