These Vegan Chocolate Chip Cookies are soft, chewy, and wonderfully classic, with golden edges, melty chocolate chips, and a simple one-bowl dough. They are the kind of cookies that taste familiar in the best way, even without eggs or dairy.
The dough comes together quickly with softened coconut oil, two kinds of sugar, non-dairy milk, vanilla, flour, and plenty of vegan chocolate chips. There is no complicated method here, but a few small details make all the difference.
Keep the coconut oil softened like butter, not melted. Sift the flour for a smoother dough. And once the cookies come out of the oven, let them cool on the tray so the centers can settle into that soft, chewy texture. For another rich vegan dessert, try The Ultimate Vegan Brownies.
Why These Vegan Chocolate Chip Cookies Work
A good vegan chocolate chip cookie should not taste like a compromise. This recipe keeps the ingredients simple and relies on smart texture-building choices: softened coconut oil for richness, brown sugar for chew, and a short bake so the centers stay soft.
The finished cookies are simple, familiar, and exactly what you want when you are craving a warm chocolate chip cookie without any extra steps.
What You’ll Need for the Dough
The ingredient list is pantry-friendly, but each part has a job. The key is to treat the coconut oil like softened butter so the dough mixes properly and bakes into cookies that hold their shape.
Softened Coconut Oil Is the Detail That Matters
The coconut oil should be soft and scoopable, like room-temperature butter. It should not be melted or liquid. When it is softened, it can whisk smoothly with the sugars and help create a dough that bakes into thick, chewy cookies.
If the coconut oil is too hard, let it sit at room temperature until it softens. If it melts, let it firm back up before starting. This small step helps prevent greasy dough and cookies that spread too much.
“SOFT, CHEWY, CLASSIC, AND MADE IN ONE BOWL.”
How to Make Vegan Chocolate Chip Cookies
- Preheat the oven to 180°C/350°F. Line a large baking tray with parchment paper or use a prepared cookie sheet.
- In a large mixing bowl, combine the white sugar, brown sugar, and softened coconut oil. Whisk well until the mixture looks glossy.
- Add the non-dairy milk and vanilla extract, then mix again until combined.
- Add the sifted all-purpose flour, baking powder, baking soda, and salt. Mix well until a cookie dough forms.
- Use a rubber spatula to fold in the vegan chocolate chips.
- Form 12 to 15 balls of dough using a 2-inch cookie scoop or a large spoon. Place them on the lined tray and press extra chocolate chips on top if you like.
- Bake for 10 to 11 minutes, or until the edges are slightly golden.
- Remove from the oven and let the cookies cool completely on the tray before serving.
Little Details for Softer Cookies
Do not melt the coconut oil: It should be softened like butter so the cookies bake up soft and thick instead of oily.
Whisk the sugars well: The sugar and coconut oil mixture should look glossy before you add the milk and vanilla.
Sift the flour: This helps the dry ingredients blend smoothly into the dough.
Watch the edges: Pull the cookies when the edges are just slightly golden. The centers will continue to set on the tray.
Cool on the baking tray: Moving them too early can break the soft centers before they have time to firm up.
Why the Cookies Cool on the Tray
These cookies come out of the oven soft, which is exactly what you want. Letting them cool completely on the tray gives the centers time to finish setting without overbaking. It also keeps the bottoms stable enough to lift cleanly once the cookies are ready.
If the edges look lightly golden and the centers still seem a touch soft, that is usually the right moment to pull them. The residual heat from the tray does the rest.
Serving Ideas for Classic Vegan Cookies
These vegan chocolate chip cookies are perfect on their own, warm or fully cooled. They also fit beautifully into a dessert spread because the flavor is familiar and easy to love.
For a cookie plate, serve them with Vegan Snickerdoodles or something richer like Vegan Caramel-Stuffed Double Chocolate Cookies.
- Serve with a cold glass of non-dairy milk.
- Add to lunchboxes once fully cooled.
- Use as the classic cookie on a mixed dessert tray.
- Warm slightly before serving for softer chocolate chips.
Storing and Baking From Frozen
Store leftover cookies at room temperature for up to 5 days, or keep them in the refrigerator for up to two weeks. Use an airtight container so they stay soft and do not dry out.
If you want to bake from frozen dough, let the dough thaw in the fridge or at room temperature first. Once it is chilled but workable, shape and bake the cookies as directed.
More Vegan Cookie Recipes
Vegan Chocolate Chip Cookie FAQ
A One-Bowl Cookie Worth Repeating
These Vegan Chocolate Chip Cookies are simple in the way a good classic cookie should be. The dough is quick, the ingredients are familiar, and the finished cookies are soft, chewy, and full of chocolate chips.
Bake them until the edges are just golden, let them cool on the tray, and enjoy the kind of vegan cookie that feels right at home in any cookie jar.
Vegan Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Baking tray
- Parchment paper
- Cookie scoop or large spoon
Ingredients
Cookies
- 1/3 cup sugar
- 1/3 cup brown sugar coconut sugar may be used instead
- 1/3 cup coconut oil softened like butter, not melted
- 1/4 cup unsweetened almond milk or any non-dairy milk of choice
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup vegan chocolate chips plus extra for topping if desired
Instructions
- Preheat the oven to 180°C/350°F. Line a large baking tray with parchment paper or use a cookie sheet.
- In a large mixing bowl, combine the brown sugar, white sugar, and softened coconut oil. Whisk well until the mixture looks glossy.
- Add the almond milk and vanilla extract, then mix until smooth and combined.
- Add the sifted all-purpose flour, baking powder, baking soda, and salt. Mix until a soft cookie dough forms.
- Use a rubber spatula to fold in the vegan chocolate chips.
- Form 12 to 15 balls of dough using a 2-inch cookie scoop or a large spoon.
- Place the dough balls on the prepared tray and press a few extra chocolate chips on top if desired.
- Bake for 10 to 11 minutes, or until the edges are slightly golden.
- Remove the cookies from the oven and let them cool completely on the tray before serving.
Notes
Nutrition
Disclaimer: Our editorial team has used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.
