These vegan chocolate chip cookies are my go-to when I need something cozy, sweet, and full of chocolate.
They come out soft in the middle, golden on the edges, and nobody ever knows they’re dairy-free.
They’re made with coconut oil instead of butter, almond milk for moisture, and rich dark chocolate chips for that melt-in-your-mouth bite.
Super easy, totally satisfying, and great with a cup of tea or cold almond milk.
Why I Love This Recipe
I’ve made a lot of chocolate chip cookies, and these are the ones I keep coming back to. They hit that perfect balance—chewy, rich, and just sweet enough.
- No eggs or butter needed
- Coconut oil adds richness without overpowering
- Quick to mix, no chilling required
- Bakes in under 12 minutes
- They stay soft even the next day
Makes
12 cookies
Cook Time
Prep: 10 mins
Bake: 10–12 mins
Cool: 10 mins
Total: ~32 mins
What You’ll Need
- 1/2 cup melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup organic cane sugar
- 1/4 cup unsweetened almond milk
- 1 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan dark chocolate chips
Pro Tips
- Use refined coconut oil if you don’t want a coconut flavor
- Don’t skip the salt — it balances the sweetness and brings out the chocolate
- Let them cool before moving or they’ll fall apart (they firm up as they sit)
- If your dough feels too soft, add 1–2 more tbsp of flour
- Press a few chocolate chips on top before baking for bakery-style cookies
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
Substitutions & Variations
- Swap almond milk for oat or soy milk
- Use coconut sugar instead of brown sugar
- Add chopped nuts or shredded coconut for texture
- Sub gluten-free flour blend 1:1 for GF version
Make Ahead Tips
You can make the dough and refrigerate it for up to 3 days. Let it sit out for 10 mins before baking so it’s scoopable.
Instructions
Step 1: Melt the Coconut Oil
Melt 1/2 cup of coconut oil in a small saucepan or microwave-safe bowl until fully liquid but not hot.
Step 2: Whisk Wet Ingredients
In a large mixing bowl, whisk together:
- 1/2 cup melted coconut oil (cooled slightly)
- 1/2 cup brown sugar
- 1/4 cup organic cane sugar
- 1/4 cup unsweetened almond milk
- 1 tbsp vanilla extract
Whisk until fully combined and glossy.
Step 3: Add Dry Ingredients
To the wet mix, add:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Stir until just combined—don’t overmix.
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Step 4: Fold in Chocolate Chips
Gently fold in 3/4 cup vegan dark chocolate chips until evenly distributed.
Step 5: Scoop and Shape
Scoop heaping tablespoons of dough onto a parchment-lined baking sheet, leaving space between each. Optional: press a few chocolate chips on top.
Step 6: Bake the Cookies
Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers are still soft.
Step 7: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve on a plate.
Macros (Per Cookie, approx.)
- Calories: 185
- Carbs: 22g
- Protein: 2g
- Fat: 10g
- Sugar: 12g
Why This Recipe Works (Quick Science)
- Coconut oil acts like butter for chewiness and fat
- Almond milk adds moisture without thinning the dough
- Brown sugar makes them chewy, while cane sugar adds a little crisp
- The right ratio of baking soda gives them lift without spreading too much
Common Mistakes
- Using hot oil — this can melt the sugar and ruin the texture
- Overmixing the dough — leads to tough cookies
- Not measuring flour correctly — too much = dry cookies
- Taking them out too late — they’ll be crisp instead of soft
What to Serve With
- A cold glass of almond or oat milk
- Vegan hot chocolate
- Fresh fruit like strawberries or banana slices
- A scoop of dairy-free vanilla ice cream
FAQ
Can I freeze the dough?
Yes! Scoop it, freeze on a tray, then store in a bag. Bake from frozen, just add 1–2 extra minutes.
Do these cookies spread a lot?
Not much—they hold their shape well, especially if you don’t overmix.
Can I use maple syrup instead of sugar?
Not in this recipe. It adds too much moisture and changes the structure.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Leftovers & Storage
Store cooled cookies in an airtight container at room temp for 3–4 days. You can also freeze them for up to 2 months.
Wrap-Up
These vegan chocolate chip cookies check every box—easy, fast, chewy, and super chocolatey. Keep this recipe on hand for when you’re craving a sweet fix that’s plant-based and foolproof. If you try it, leave a comment and let me know how they turned out or what twist you added!