How to Make the Perfect Vegan Chocolate Chip Cookies
American · Easy · 27 min · 24 servings
These vegan chocolate chip cookies are soft, chewy, and loaded with dairy-free chocolate chips that melt in every bite. Made without any animal products, this vegan recipe proves you never need butter or eggs to bake the perfect cookie.
Why this recipe works
This Vegan Chocolate Chip Cookies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 27 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 142 calories with 2g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cup coconut oil melted
- 0.75 cup brown sugar packed
- 1 tbsp ground flaxseed mixed with 3 tbsp water
- 2 tsp vanilla extract
- 1.5 cups dairy-free chocolate chips
Step by step instructions
Step 1: Make the Flax Egg
Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and let it sit for 5 minutes until it becomes gel-like. This acts as the egg binder in this vegan recipe.
Step 2: Mix Wet Ingredients
In a large bowl whisk together the melted coconut oil and brown sugar until smooth and combined. Add the flax egg and vanilla extract and whisk again until fully incorporated.
Step 3: Add Dry Ingredients
Sift in the flour baking soda and salt into the wet ingredients. Fold everything together with a spatula until a thick dough forms being careful not to overmix. Fold in the dairy-free chocolate chips.
Step 4: Bake the Cookies
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared sheets spacing them 2 inches apart. Bake for 10 to 12 minutes until the edges are golden but the centers still look slightly underdone.
Step 5: Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool so resist moving them too soon.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- coconut oil → vegan butter such as Earth Balance for a richer buttery flavor
- all-purpose flour → a 1-to-1 gluten-free flour blend to make these cookies gluten-free
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using coconut oil that is too hot when mixing with sugar which can cause the dough to become greasy and spread too thin during baking
- Overbaking the cookies and pulling them from the oven when they look fully set which results in hard dry cookies instead of soft chewy ones
Nutrition facts
Per serving: 142 calories, 2g protein, 18g carbs, 7g fat, 1g fiber.
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