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.
vegan chocolate chip cookies
This is the best time of the year for baking. It’s cold outside, we spend more time inside with our loved ones and the house smells amazing after baking…
This is the ULTIMATE vegan chocolate chip cookies recipe, I promise. It’s a healthier version of the classic recipe, as it’s made with non-refined ingredients, but they taste insanely good.
It’s 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 (read the ingredient section of this post).
I’m a cookie monster, so you’ll find more cookie recipes on the blog, and I couldn’t tell you which one I like the most, maybe this one, but the other ones are also AMAZING.
These cookies are so easy to prepare and the recipe doesn’t require any special equipment. They’re so soft, chewy and crispy, sweet enough, chocolatey and out of this world!
vegan chocolate chip cookies ingredients
- Whole wheat flour – I’ve never made this recipe using other types of flour myself, but I think it should work, just add more or less if needed. If you want to make this recipe gluten-free, I would combine oat and brown rice or buckwheat flour (add more or less if needed).
- Brown, cane or coconut sugar – Feel free to use other types of sugar. I’ve never tried this recipe using other sweeteners, like maple or agave syrup. If you give it a try and it works, please let me know in the comments.
- Baking soda – Baking powder is also okay. You could also omit this ingredient, but you should add any of them if you want to get fluffy cookies.
- Salt – I always use Himalayan pink salt, any type of salt is okay though. This ingredient is optional, but it enhances the flavor.
- Unsweetened plant milk – Any type of unsweetened plant-based milk is okay. However, soy milk is my favorite one.
- Coconut oil – I haven’t made this recipe using other type of oil and I also think coconut oil is the best choice, but as long as your oil has a neutral flavor, it should work. I always use extra virgin oils when possible because they’re healthier. If you don’t eat oil, you could add any type of nut butter instead (add more or less if needed).
- Flax eggs – I’ve never tried this recipe using any other egg replacer myself, but I think it could work.
- Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because it will make your cookies taste even better.
- Vegan chocolate chips – You could also use cacao nibs or chopped dark chocolate instead. However, they will probably melt and your cookies won’t be as beautiful.
tips to make vegan chocolate chip cookies
- Try to make your own vanilla extract at home. It’s more affordable, so easy to make and tastes amazing.
- Feel free to add any spices or ingredients you want (chopped nuts, seeds, raisins, etc.).
- I prefer to leave the dough in the fridge for 30 minutes, that way it will be less sticky (if you can’t wait, feel free to omit this step though). If it’s still too sticky after this, leave it in the fridge for 30 minutes more, or even overnight.
looking for more cookie recipes?
- Vegan Trail Mix Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Oatmeal Cookies
- Vegan Chocolate Cookies
- Chocolate Chip Oatmeal Cookies
did you make this vegan chocolate chip cookies recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 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)
- Preheat the oven to 350ºF or 180ºC.
- Combine the dry ingredients in a large mixing bowl (flour, sugar, baking soda and salt).
- Add the liquid ingredients to the large mixing bowl (milk, oil, flax eggs and vanilla extract) and stir until well combined.
- Add the chocolate chips and stir until they’re evenly incorporated. Refrigerate the dough for about 30 minutes.
- 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.
- Bake for about 15 minutes or until the cookies are golden at the edges, but still a little underdone in the center.
- 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.
- Keep leftovers in a sealed container at room temperature for 5-7 days or in the freezer for a month.
- 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