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Murielle Banackissa

Easy Vegan Chocolate Chip Cookies

Print recipe
1 hour Prep: 15 mins Cook: 15 mins Resting Time: 30 mins
Serves 14

Soft on the inside, lightly crispy on the outside, these chocolate chip cookies are decadent, super easy to prepare and utterly addictive!

Ingredients

  • ¼ cup (50g) coconut oil , melted
  • ¼ cup (50g) organic cane sugar
  • ¼ cup (50g) brown sugar
  • ¼ cup unsweetened plant based milk
  • 1 tsp vanilla extract
  • 1 ¼ cup + 2 tbsp (170g) all-purpose flour (see notes)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¾ cup (120g) chocolate (see notes)

Recipe

  1. Step 1

    In a large bowl, whisk together until homogeneous the melted coconut oil, cane sugar, brown sugar, plant based milk, and vanilla extract.

  2. Step 2

    Add the flour, baking powder, baking soda, and sea salt. Incorporate using a silicone spatula until there are no white flour streaks left.

  3. Step 3

    Fold in the chocolate.

  4. Step 4

    Cover and refrigerate for 30 minutes or up to 24 hours. If you refrigerate your cookies for over 2 hours, let them rest at room temperature for 15 to 30 minutes to make the dough more scoopable.

  5. Step 5

    Preheat the oven to 350ºF and line a baking sheet with parchment paper.

  6. Step 6

    Scoop about 2 tablespoons of cookie dough and place onto the baking sheet, leaving a few centimetres of space around each cookie (they won't spread too much). I like to use my hands to help keep the dough together whenever it's crumbling.

  7. Step 7

    Bake for 11 to 13 minutes or until puffed up and golden brown around the edges.

  8. Step 8

    Let cool on the baking sheet for 10 minutes before enjoying.

  9. Step 9

    Once completely cool, transfer to an airtight container and keep at room temperature for up to 3 days.

Common Questions & Swaps

  • Use refined or extra virgin coconut oil in this recipe.
  • You can swap the coconut oil with unsalted vegan butter.
  • Feel free to substitute the organic cane sugar with granulated sugar.
  • Can I use another type of sugar instead of brown? I have successfully made this recipe with coconut sugar as well.
  • Can I use coconut milk from a can as my plant based milk? I would suggest to stick with unsweetened plant based milks from a carton such as soy, oat, cashew, or almond.
  • Can I replace the all-purpose flour with another kind of flour? My personal favorite variation of this recipe is using half all-purpose, half whole-wheat flour. I find that yields a cookie with a little more chewiness, but you can stick with 100% all-purpose or 100% whole wheat. I have not tested this recipe with gluten-free flour yet.
  • For the chocolate in this recipe:
    • I love to do a triple chocolate mix when I can so 1/3 chopped dark chocolate (over 70%), 1/3 semi-sweet chocolate chips or chopped vegan milk chocolate, 1/3 vegan white chocolate chips.
    • Another favorite mix of mine is 1/2 chopped dark chocolate, 1/2 semi-sweet chocolate chips or chopped vegan milk chocolate.
Easy Vegan Chocolate Chip Cookies on wood board
Closeup of Easy Vegan Chocolate Chip Cookies
Hand holding an Easy Vegan Chocolate Chip Cookies
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Let me present to you the chocolate chip cookies I served at my wedding!!

That’s right, when Sam and I tied the knot at the end of September, we had a dessert bar that featured an amazing vegan cake from my dear friend Olivia, baklavas from a local bakery, and two homemade cookies created by yours truly.

One of the cookies were these Easy Vegan Chocolate Chip Cookies. Prior to the wedding, I spent weeks testing this recipe! I wanted a cookie recipe that was:

really easy to put together,

not too costly,

easily scalable,

and that could be prepared in advance, frozen, and baked on our big day.

I first considered making a recipe from my cookbook: The Only Chocolate Chip Cookies I Will Ever Make, but based on the number of cookies I was making and the requirement for freezing the dough (I did not want to be whipping up cookies from scratch the day of my wedding!), I chose to go a more traditional route in terms of ingredient list.

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Tips on Making These Cookies in Advance

Since I made these over a week before my wedding and they were a big hit with my guests, here are a few tips to make these cookies in advance too.

Refrigerate the dough for only 30 minutes.

Form 14 cookies and place them on a plate.

Line the bottom of a large freezer-friendly container (that has a lid) with parchment paper. Place as many cookies as can fit in the container. Top this layer of cookies with another piece of parchment paper and top with cookies. Repeat until all the cookies are in your container. Close and freeze for up to 1 month.

On the day of baking, remove the cookies from the freezer, place on a parchment lined baking sheet and thaw for 30 minutes. Preheat the oven and bake according to instructions.

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Stacked Easy Vegan Chocolate Chip Cookies
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When it comes to the ingredients used in this recipe, below are the ones I used.

For any modifications, refer to the Swaps & Comments section.

Coconut oil: This is the ingredient that gives the cookies a nice rich texture and that much needed fat that is required for a really decadent cookie!

Organic cane sugar: The cane sugar of course adds sweetness, but also, helps give the cookies a little crispy exterior.

Brown sugar: It gives the cookies that soft, chewier interior.

Plant based milk: It gives the dough a bit extra moisture.

Vanilla extract: Just to add a touch of vanilla to these cookies.

All-purpose flour: The base of these cookies. You can use a mix of all-purpose and whole wheat flour if you prefer. Refer to the Swaps & Comments section.

Baking powder & baking soda: Both are leavening agents here.

Sea salt: Added to balance out the sweetness a little bit.

Chocolate: Use chocolate chips, chopped chocolate, dark, vegan white, vegan milk, or any variety you like here.

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Easy Vegan Chocolate Chip Cookies on a wood board
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Well, I am so happy that after all these years, I finally get to share a chocolate chip cookie recipe on my blog! And this one is a good (and easy!) one, trust me. It’s so good that now, whenever I make it, I double or triple the recipe and freeze a portion of the cookies. That way, we can have these easy vegan chocolate chip cookies any time, any day!

When you make these cookies for yourself or loved ones, on a random Monday or on a special occasion, have fun with it! Go out and buy a chocolate flavor you’ve never tried. Enjoy a few cookies with your favorite drink or offer them as edible gifts during the holidays.

It’s truly an honor for me to share this recipe that is so special to Sam and I. Hopefully it can make it to your special days too!

If you make these cookies, I’d appreciate it if you left a review above in the recipe box and shared about it on social media. Don’t forget to tag me (@muriellebanackissa).

Happy baking ✦