Why These Cookies Deserve a Spot in Your Treat Rotation
Chewy on the inside, crispy at the edges, and loaded with gooey chocolate—these Vegan Chocolate Chip Cookies taste like the real deal, no eggs or butter required. They’re so good, even non-vegans ask for seconds.
In 2024, plant-based baking is booming, with vegan cookie recipes hitting the top ranks of Google searches for dairy-free desserts. More people are embracing treats that align with their health goals, dietary restrictions, or simply their curiosity.
This recipe uses simple pantry ingredients, no fancy egg replacements, and yields cookies that are soft, sweet, and bakery-worthy.
What Makes These Vegan Cookies Irresistible
Classic Taste
Everything you love about traditional cookies—just plant-based.
Pantry-Friendly
No obscure ingredients or processed substitutes.
Egg-Free and Dairy-Free
Perfect for those with allergies, intolerances, or a vegan lifestyle.
Easy to Make
One bowl, one spoon, no electric mixer required.
Crowd Approved
Chewy texture and rich flavor that wins over all cookie lovers.
Ingredients and Smart Substitutions
| Ingredient | Amount | Notes and Alternatives |
|---|---|---|
| All-purpose flour | 1 ½ cups | Use 1:1 gluten-free flour for GF version |
| Baking soda | ½ tsp | Helps with spread and texture |
| Sea salt | ½ tsp | Enhances flavor |
| Brown sugar (packed) | ¾ cup | Coconut sugar for refined sugar-free |
| Granulated sugar | ¼ cup | Maple sugar or more brown sugar if preferred |
| Coconut oil (melted) | ½ cup | Vegan butter or avocado oil also work |
| Unsweetened non-dairy milk | 3 Tbsp | Almond, soy, oat, or coconut milk |
| Vanilla extract | 2 tsp | Don’t skip—boosts flavor |
| Vegan chocolate chips | ¾–1 cup | Use chopped vegan dark chocolate for bigger pockets |
Optional Add-ins
- Flaky sea salt for topping
- Chopped walnuts or pecans
- Pinch of cinnamon for warmth
How to Make Vegan Chocolate Chip Cookies
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Wet Ingredients
In a large bowl, combine melted coconut oil, brown sugar, granulated sugar, non-dairy milk, and vanilla. Whisk until smooth and glossy.
Step 3: Add the Dry Ingredients
Add flour, baking soda, and salt to the bowl. Stir with a spatula until a dough forms. Fold in the chocolate chips.
Step 4: Scoop the Dough
Scoop about 2 tablespoons of dough per cookie onto the prepared sheet. Leave about 2 inches between cookies to allow for spreading.
Step 5: Bake and Cool
Bake for 10–12 minutes or until the edges are golden but centers look slightly underbaked. Let cookies cool on the pan for 5–7 minutes before transferring to a wire rack.
Nutrition Snapshot (Per Cookie – makes 16)
| Metric | Amount |
|---|---|
| Calories | 180 |
| Carbohydrates | 24 g |
| Protein | 2 g |
| Fat | 9 g |
| Sugar | 12 g |
| Fiber | 1 g |
Free from eggs and dairy, but full of flavor and texture.
Make-Ahead and Storage Tips
Room Temperature
Store in an airtight container for up to 5 days.
Freezer (Baked)
Freeze fully baked cookies for up to 2 months. Reheat in the microwave for 15–20 seconds for fresh-baked vibes.
Freezer (Unbaked Dough)
Scoop and freeze dough balls on a tray, then store in freezer bags. Bake from frozen by adding 1–2 extra minutes to the baking time.
Variations for Any Mood
Chocolate Chunk
Use chopped vegan dark chocolate for melty puddles throughout.
Spiced
Add ½ tsp cinnamon and a dash of nutmeg for a fall-inspired twist.
Nutty
Fold in ⅓ cup chopped walnuts or pecans for crunch.
Espresso Infused
Add ½ tsp espresso powder for deeper chocolate flavor.
Gluten-Free
Use a 1:1 gluten-free baking flour blend; results are still chewy and delicious.
Frequently Asked Questions
What’s the best vegan chocolate?
Look for brands labeled vegan—like Enjoy Life, Hu Kitchen, or Trader Joe’s semisweet chips. Most dark chocolate (70%+) is naturally dairy-free.
Can I make these oil-free?
You can try swapping oil for almond butter or mashed banana, but the texture will be cakier, not chewy.
Do I need to chill the dough?
Not for this recipe! You can bake them right away. If you prefer thicker cookies, a 30-minute chill can help.
Can I double the recipe?
Yes—just be sure to bake in batches and not overcrowd the pan.
Can kids make these?
Absolutely—this is a great one-bowl recipe for little hands (with help for the oven part).
Serving Ideas
- Crumble over vegan vanilla ice cream
- Sandwich two with peanut butter for a cookie sandwich
- Pair with a glass of almond milk or hot oat latte
- Gift in a mason jar for plant-based foodies
- Stack on a dessert board with berries and pretzels
Bake and Brag: Share Your Cookies!
Bake up a batch of these Vegan Chocolate Chip Cookies, post your gooey masterpieces, and tag @YourFoodBlog with #VeganCookieCrave. We repost our favorite reader bakes every Friday!
Looking for more plant-based sweets? Subscribe to our newsletter for weekly vegan treats, dairy-free desserts, and indulgent recipes without compromise.
