Skip to content
My debut cookbook Savoring is now available for purchase!
Murielle Banackissa
Easy Vegan Chocolate Chip Cookies on wood board

Easy Vegan Chocolate Chip Cookies

Print recipe
Spring, Fall, Winter, Christmas/Thanksgiving, Valentine’s Day, Canadian inspired, Veganized Childhood Classics, Cookies
NF
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 Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Common Questions & Swaps

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
Easy Vegan Chocolate Chip Cookies on wood board
Closeup of Easy Vegan Chocolate Chip Cookies
Hand holding an Easy Vegan Chocolate Chip Cookies