Vegan Chocolate Chip Cookies

  • Author: Simple Vegan Blog
  • 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.

Vegan Chocolate Chip Cookies
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  • 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)


  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.


  • 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