Vegan Chocolate Chip Cookies
These amazing chocolate chip cookies are miraculously vegan. They're easy to make with basic, wholesome ingredients (no mixer required).
Dish: Chocolate Chip Cookies
Variant: Vegan Chocolate Chip Cookies
Source: Vegan Chocolate Chip Cookies
- Total time
- 30 min
- Active time
- 15 min
- Yield
- 13, 13 cookies
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Coconut Sugar
⅔ cup lightly packed coconut sugar or 1/2 cup packed brown sugar
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Brown Sugar
Source: Vegan Chocolate Chip Cookies
Coconut Sugar
⅔ cup lightly packed coconut sugar or 1/2 cup packed brown sugar
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Vegan Chocolate Chip Cookies
Coconut Oil
1/2 cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Extra-Virgin Olive Oil
Source: Vegan Chocolate Chip Cookies
Coconut Oil
1/2 cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Vegan Chocolate Chip Cookies
Flaky Sea Salt
Flaky sea salt for sprinkling (optional)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Vegan Chocolate Chip Cookies
Additional ingredient notes
Notes
Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies. *CHOCOLATE CHIP NOTES: Use dairy-free/vegan chocolate chips, such as Enjoy Life brand.
If you’re not trying to make vegan cookies, I also like Ghiradelli’s bittersweet 60% cacao chocolate chips here. **OIL NOTES: You’ll detect a light coconut or olive oil flavor in these cookies. Use whichever one you prefer.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Coconut Oil vs. Olive Oil
Your choice of oil impacts the final product.
I didn’t notice any textural differences during my recipe testing, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.
Method Overview
Structured method notes that are separate from the step timeline.
My Recipe Substitutions
I can’t take full credit for this recipe.
I was intrigued by the original recipe from the Ovenly Cookbook, via Food52. I made several adjustments to their ingredients and method.
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
Step 2
In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
1 min-2 minStep 3
Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don't overdo it).
Step 4
Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with the remaining dough, leaving several inches of space around each cookie.
Step 5
Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
Step 6
When you're ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.
14 min-17 min
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why This Vegan Cookie Recipe Works
There’s no butter or egg in this recipe, but you’d never guess it.
Instead of butter (or vegan butter like Earth Balance), these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are omitted with no downsides—these cookies still have the perfect texture and flavor without them.
Cookie Dough Safety Note
Since the dough is egg-free, it doesn’t carry the usual risk of salmonella poisoning.
However, raw flour can carry a slight risk for E. Coli or other pathogens.
More Vegan Cookie Recipes
Here are a few more vegan cookie recipes and treats on Cookie and Kate.
A few of them require a simple substitution like a flax egg to make them vegan, but I wouldn’t want you to miss out on the recipe. Lemon, Rosemary and Olive Oil Shortbread Pumpkin Polvorones (Mexican Wedding Cookies) Chocolate Peanut Butter Crispy Bars Healthier Gingerbread Cookies: See recipe notes.
Article photos
Photos used with the article notes.
Source: Vegan Chocolate Chip Cookies
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
13, 13 cookies
Dough
Source step 4 creates or uses dough.
Mixture
Source step 2 creates or uses mixture.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies.
Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies.
*CHOCOLATE CHIP NOTES: Use dairy-free/vegan chocolate chips, such as Enjoy Life brand.
*CHOCOLATE CHIP NOTES: Use dairy-free/vegan chocolate chips, such as Enjoy Life brand. If you’re not trying to make vegan cookies, I also like Ghiradelli’s bittersweet 60% cacao chocolate chips here.
**OIL NOTES: You’ll detect a light coconut or olive oil flavor in these cookies.
**OIL NOTES: You’ll detect a light coconut or olive oil flavor in these cookies. Use whichever one you prefer. For completely neutral-flavored cookies, use a neutral-flavored oil such as avocado oil or safflower oil.
MAKE IT GLUTEN FREE: Bob’s Red Mill’s gluten-free all-purpose flour blend works well in this recipe.
MAKE IT GLUTEN FREE: Bob’s Red Mill’s gluten-free all-purpose flour blend works well in this recipe.
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Source and Origin
Origin declaration
Adapted from source
Imported from the cookie-and-kate page for dev review.
Copy risk: Unchecked
Vegan Chocolate Chip Cookies
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