Vegan Chocolate Chip Cookies Recipe

There’s something magical about a warm chocolate chip cookie fresh out of the oven.

That golden, slightly crisp edge, the soft and chewy center, and gooey chocolate chunks—pure perfection.

But what if you could have all of that without using any dairy or eggs? Good news: you absolutely can!

This vegan chocolate chip cookie recipe is just as rich, satisfying, and easy to make as the traditional version.

No one will even guess they’re plant-based!

Why You’ll Love This Recipe

• Easy to make – No fancy ingredients or complicated steps.

• Perfect texture – Soft, chewy, and full of melty chocolate.

• Dairy-free and egg-free – Great for vegans and those with allergies.

• Customizable – Add nuts, coconut, or even a hint of cinnamon for a twist.

Ingredients

Here’s what you’ll need:

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup coconut oil (solid, not melted) or vegan butter

• 3/4 cup brown sugar

• 1/4 cup granulated sugar

• 1/4 cup unsweetened applesauce (or 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water)

• 2 teaspoons vanilla extract

• 1 cup dairy-free chocolate chips or chunks

• 2 tablespoons non-dairy milk (if needed for consistency)

Step-by-Step Instructions

Step 1: Prep and Preheat

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agents evenly so your cookies bake consistently.

Step 3: Cream the Sugar and Fat

In a large mixing bowl, beat the solid coconut oil (or vegan butter) with the brown sugar and granulated sugar until well combined. You can use a hand mixer or do this by hand with a wooden spoon. The mixture should look creamy and slightly fluffy.

Step 4: Add the Wet Ingredients

Mix in the applesauce (or flax egg) and vanilla extract. Stir until smooth and well incorporated. The applesauce helps bind the dough and keeps the cookies moist.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the dough seems too dry, add 1-2 tablespoons of non-dairy milk to bring it together.

Step 6: Fold in the Chocolate Chips

Gently fold in the dairy-free chocolate chips. Try not to overmix—just enough to distribute them evenly.

Step 7: Scoop and Bake

Use a cookie scoop or spoon to drop dough balls onto the prepared baking sheet, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are slightly golden.

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!). Enjoy warm for the ultimate gooey chocolate experience.

Tips for the Best Vegan Cookies

• For extra chewiness, chill the dough for 30 minutes before baking.

• If using coconut oil, make sure it’s solid, not melted, or the dough will be too runny.

• Try different mix-ins like chopped nuts, shredded coconut, or a sprinkle of sea salt on top.

• Store leftovers in an airtight container at room temperature for up to a week or freeze for longer storage.

Final Thoughts

These vegan chocolate chip cookies prove you don’t need dairy or eggs to enjoy a classic treat.

They’re easy to make, packed with flavor, and perfect for sharing (or keeping all to yourself).

Give them a try and see just how delicious plant-based baking can be!