Vegan Chocolate Chip Cookies

  • 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.

A square picture of two 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.


  • 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.


  • 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