Easy Vegan Chocolate Chip Cookies Recipe

If you’ve ever dreamed of biting into warm, chewy cookies that are completely plant-based yet bursting with rich, melty chocolate, then get ready to fall in love with this Easy Vegan Chocolate Chip Cookies Recipe! It’s everything you crave in a classic cookie but made entirely vegan, which means no eggs or dairy and still all the yum. These cookies have the perfect balance of crispy edges and soft centers, with delightful pockets of vegan chocolate chips that will make you forget these are dairy-free. Whether you’re vegan, allergic to eggs, or just want a delicious treat to share, this recipe is absolutely foolproof and irresistibly delicious.

Ingredients You’ll Need

The magic behind the perfect cookie is all in the ingredients, and this Easy Vegan Chocolate Chip Cookies Recipe keeps it straightforward but essential. Each component plays a crucial role in delivering that classic cookie taste, texture, and color that everyone loves.

• Coconut oil (solid, not melted): Provides richness and moisture while keeping the cookies wonderfully tender.
• Brown sugar: Adds deep caramel notes and contributes to chewiness.
• White sugar: Gives just the right amount of sweetness and helps with crisp edges.
• Vanilla extract: Enhances the overall flavor and gives those warm, comforting undertones.
• Almond milk (or any plant-based milk): Keeps the dough moist and binds the ingredients without dairy.
• All-purpose flour (or gluten-free baking mix): The base that holds everything together with great structure.
• Baking soda: Helps the cookies rise and get that perfect lightness.
• Baking powder: Works alongside baking soda to give a lovely texture.
• Salt: Balances the sweetness and enhances flavor complexity.
• Vegan chocolate chips: The star ingredient that delivers those gooey, melty bursts of chocolate in every bite.

How to Make Easy Vegan Chocolate Chip Cookies Recipe

Step 1: Prepare Your Ingredients

Start by ensuring that all ingredients, especially the coconut oil, are at room temperature. The coconut oil should be solid but soft enough to cream smoothly with the sugars, which is key for the right cookie texture.

Step 2: Preheat the Oven

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prep ensures an even bake and prevents sticking so you get perfect cookies every time.

Step 3: Cream the Coconut Oil and Sugars

In a large mixing bowl, combine the solid coconut oil, brown sugar, and white sugar. Use a hand or stand mixer on medium speed to cream them together until the mixture is smooth, creamy, and slightly fluffy—about 2 to 3 minutes. This step creates air pockets that help keep your cookies light.

Step 4: Add Vanilla and Almond Milk

Next, pour in the vanilla extract and your chosen plant-based milk. Mix these into the creamed sugar and oil until fully combined, resulting in a beautifully smooth base for your dough.

Step 5: Sift the Dry Ingredients

In another bowl, sift together the flour, baking soda, baking powder, and salt. Sifting removes any lumps and ensures the leavening agents distribute evenly for consistent texture throughout your cookies.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients while mixing gently. Stop as soon as you don’t see any streaks of flour; overmixing can lead to tougher cookies, and we want that perfect balance of chewy and soft.

Step 7: Fold in the Chocolate Chips

Using a spatula, gently fold in the vegan chocolate chips. This preserves their shape and ensures that every cookie will be bursting with chocolatey goodness.

Step 8: Chill the Dough (Optional)

If you’re aiming for thicker, chewier cookies, pop the dough in the fridge for about 30 minutes. Chilling helps the dough firm up and also lets the flavors meld beautifully.

Step 9: Scoop the Dough

Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheets. Space them about 2 inches apart to give the cookies room to spread without merging.

Step 10: Bake

Bake your cookies for 10 to 12 minutes, or until the edges turn golden brown and the centers look just slightly underbaked. This timing is crucial for that soft, melt-in-your-mouth texture.

Step 11: Cool the Cookies

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This resting period helps them set properly without falling apart.

How to Serve Easy Vegan Chocolate Chip Cookies Recipe

Garnishes

While these cookies stand beautifully on their own, topping them with a sprinkle of sea salt right after baking can amplify their flavor by adding a subtle contrast to the rich chocolate. Another fun idea is to drizzle some melted vegan dark chocolate or coconut cream on top for a little extra indulgence.

Side Dishes

Pair these cookies with a cold glass of your favorite plant-based milk—almond, oat, or soy all work wonderfully. For an afternoon treat, serve alongside a cup of vegan hot chocolate or chai tea for a cozy vibe that is simply irresistible.

Creative Ways to Present

For a party or special occasion, try stacking the cookies between layers of vegan ice cream for homemade ice cream sandwiches. Or arrange them on a platter with fresh berries and mint leaves for an eye-catching dessert display that will have guests reaching for seconds.

Make Ahead and Storage

Storing Leftovers

You can keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. Layer them with parchment paper to prevent sticking and maintain their perfect texture.

Freezing

These cookies freeze wonderfully. Place baked cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months and thaw quickly when you’re ready for a sweet treat.

Reheating

To enjoy freshly baked warmth, reheat thawed cookies for 5-7 minutes at 300°F (150°C) in the oven, or pop them in the microwave for about 10-15 seconds. This brings back the gooey chocolate and soft texture, as if they just came out of the oven.

FAQs

Can I substitute the coconut oil with another fat?

Yes! You can use vegan margarine or vegetable shortening as alternatives, but coconut oil offers a unique flavor and texture that’s hard to beat in this recipe.

Are these cookies gluten-free?

They can be if you use a gluten-free all-purpose baking mix instead of regular flour. The recipe is quite versatile and still delivers fantastic results gluten-free.

Do I have to chill the dough?

Chilling is optional but recommended if you want thicker, chewier cookies. If you’re short on time, you can skip this step, and the cookies will still be delicious.

Can I use regular chocolate chips instead of vegan ones?

For this Easy Vegan Chocolate Chip Cookies Recipe, it’s best to use vegan chocolate chips to keep the recipe animal-product-free and to ensure no milk solids interfere with the taste and texture.

How long do these cookies keep fresh?

Stored properly in an airtight container, these cookies will stay fresh for up to a week at room temperature and even longer if refrigerated.

Final Thoughts

This Easy Vegan Chocolate Chip Cookies Recipe is a true game-changer for anyone who loves classic cookies but wants a vegan twist. It’s simple, dependable, and most importantly, incredibly delicious. Whether you’re baking for yourself, family, or friends, these cookies will bring smiles and satisfy every sweet tooth with their perfect texture and rich, chocolatey flavor. Don’t wait to try this fantastic recipe—you might just find your new favorite go-to vegan treat!

Print