If you’re on the hunt for the perfect batch of Vegan Chocolate Chip Cookies, you’ve just found your new go-to recipe. These cookies are delightfully chewy, beautifully golden on the edges, and full of gooey vegan chocolate chips that melt right into each bite. Whether you’re baking for a dairy-free friend, introducing plant-based treats to your family, or just love a good cookie, you’ll fall head over heels for how easy and scrumptious these are. Trust me, you can’t stop at just one!
Ingredients You’ll Need
Gathering these simple ingredients is half the fun—each one plays a special role in making your Vegan Chocolate Chip Cookies incredibly delicious. From the unassuming flour that gives structure to the creamy coconut oil that ensures melt-in-your-mouth texture, every component is essential.
- Coconut oil or vegan butter (1/2 cup, softened): This is your fat source, bringing moisture and that classic cookie tenderness—either option works, but coconut oil adds a hint of subtle flavor.
- Brown sugar (3/4 cup): Besides sweetness, it keeps the cookies soft and chewy and infuses a touch of caramel-like richness.
- Almond milk or other non-dairy milk (1/4 cup): This adds just enough moisture and helps bind the dough; it also keeps the recipe totally plant-based.
- Vanilla extract (1 tablespoon): Just a splash brings out all the cookie’s warm, nostalgic notes—don’t skip it!
- All-purpose flour (1 1/4 cups): The backbone of your cookies, giving them structure and that perfect, slightly chewy bite.
- Baking soda (1/2 teaspoon): This gives your cookies their gentle lift and helps them spread just the right amount.
- Salt (1/2 teaspoon): Balances sweetness and sharpens every chocolatey flavor.
- Vegan chocolate chips (3/4 cup): The star ingredient! Use your favorite brand for decadent pools of melted chocolate in every cookie.
How to Make Vegan Chocolate Chip Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This not only prevents sticking but also ensures your cookies bake up evenly and lift off with ease—no sad, broken cookies here!
Step 2: Cream the Coconut Oil and Brown Sugar
In a big mixing bowl, use a spoon or mixer to beat the softened coconut oil or vegan butter with the brown sugar until the mixture looks creamy and smooth. If you see a few sugary lumps, that’s okay—they’ll melt away in the oven, leaving behind pure softness.
Step 3: Add Almond Milk and Vanilla Extract
Mix in your almond milk and that generous tablespoon of vanilla extract. This step transforms your base into a luscious, fragrant batter, getting everything ready for the dry ingredients.
Step 4: Mix the Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution, so you won’t have pockets of salty, baking soda-laden dough—it’s the secret for consistent, tasty Vegan Chocolate Chip Cookies every time.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the wet mixture, stirring just until a soft, unified dough forms. It may look a little sticky or thick, but that’s perfect! Avoid overmixing so your cookies stay tender.
Step 6: Fold in the Vegan Chocolate Chips
With a gentle hand, fold in your vegan chocolate chips, making sure they’re evenly scattered throughout the dough. Every single cookie should get its fair share of melty chocolate goodness!
Step 7: Scoop and Bake the Cookies
Using a tablespoon or cookie scoop, drop even-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart. Pop the tray in the oven and bake for 10 to 12 minutes, just until the edges are golden and the centers look softly set.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes before gently transferring them to a wire rack. This brief wait helps them set up without losing their softness. Then, if you can resist, let them cool completely—or dive in while they’re still warm for a gooey treat.
How to Serve Vegan Chocolate Chip Cookies
Garnishes
Sprinkle your warm cookies with a pinch of flaky sea salt for a sophisticated finish that makes those chocolatey flavors pop. If you’re feeling extra fancy, try a dusting of cinnamon or even some chopped toasted nuts for an added crunch!
Side Dishes
Classic is always best with these Vegan Chocolate Chip Cookies—a tall glass of cold non-dairy milk. Or, pair them with fresh berries for a lightened-up dessert plate, or some vegan ice cream for a dreamy, over-the-top treat.
Creative Ways to Present
Stack them on a colorful platter for a party, or tuck a couple into a pretty gift bag for an edible present. If you’re planning a dessert spread, try sandwiching vegan vanilla frosting or ice cream between two cookies for irresistible cookie sandwiches.
Make Ahead and Storage
Storing Leftovers
Store your Vegan Chocolate Chip Cookies in an airtight container at room temperature, and they’ll stay fresh and chewy for several days. Just be sure to let them cool fully before packing them up to avoid any unwanted sogginess!
Freezing
These cookies freeze beautifully! Stash extra baked cookies in a zip-top bag or freeze unbaked dough balls to have fresh cookies on demand—straight from freezer to oven whenever you crave a treat.
Reheating
For that just-baked taste, warm cookies in the microwave for 10 seconds or pop them in a 300°F oven for a few minutes. The chocolate chips will go gooey and your whole kitchen will smell bakery-fresh all over again.
FAQs
Can I substitute the coconut oil with another oil?
Yes! You can use softened vegan butter, or even try a neutral oil like avocado oil, though the cookie texture will be a bit different. Just avoid using liquid oils exclusively, as they can make the dough too runny.
What’s the best vegan chocolate to use for Vegan Chocolate Chip Cookies?
Look for dairy-free chocolate chips or chunks—many brands offer tasty vegan options, such as Enjoy Life or Trader Joe’s semi-sweet chips. Choose your favorite, and don’t hesitate to chop up a high-quality vegan chocolate bar for extra melty puddles!
Can I make these gluten-free?
Absolutely! Replace the all-purpose flour with a good quality 1:1 gluten-free baking blend. Check that your chocolate chips are also gluten-free, and you’ll have delicious gluten-free Vegan Chocolate Chip Cookies.
How do I keep the cookies chewy and soft?
The key is measuring your flour accurately and not overbaking the cookies. Take them out of the oven when the edges are golden and the centers look just barely set—they’ll finish setting as they cool.
Can I add nuts or other mix-ins?
Of course! Chopped walnuts, pecans, or even dried fruit can be folded into the dough. Just keep total mix-ins to about 1 cup, so the cookies bake up evenly and remain delightfully tender.
Final Thoughts
I hope you’ll fall in love with these Vegan Chocolate Chip Cookies as much as everyone in my kitchen does! They’re easy, nostalgic, and totally satisfying—plus, they make the perfect treat for any occasion. Go ahead, whip up a batch and watch them disappear!
Print
Vegan Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Indulge in these delectable Vegan Chocolate Chip Cookies that are soft, chewy, and bursting with plant-based goodness. Perfect for satisfying your sweet tooth without any animal products.
Ingredients
Wet Ingredients:
- 1/2 cup coconut oil or vegan butter (softened)
- 3/4 cup brown sugar
- 1/4 cup almond milk or other non-dairy milk
- 1 tablespoon vanilla extract
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegan chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Beat coconut oil and brown sugar until creamy. Add almond milk and vanilla; mix well.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.
- Form Dough: Fold in chocolate chips. Scoop dough onto baking sheet.
- Bake: Bake for 10-12 minutes until lightly golden. Cool on a wire rack.
Notes
- These cookies stay soft and chewy for days.
- Substitute coconut sugar for brown sugar or use spelt flour for a healthier option.
- Freeze extra dough balls for quick cookies anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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