Ready for warm, gooey cookies that everyone can enjoy? These Easy Vegan Chocolate Chip Cookies are exactly what you need! They’re chewy in the center, crisp at the edges, and loaded with rich chocolate chips—all without any dairy or eggs. In just 20 minutes, you’ll have a batch of cookies that feel like pure comfort, whether you’re a long-time vegan or just curious for a plant-based treat. Trust me, these will become your go-to for both weeknight cravings and special occasions.
Ingredients You’ll Need
The beauty of these Easy Vegan Chocolate Chip Cookies is that they come together with straightforward pantry staples. Each ingredient has a purpose, from the gooey middle to the irresistible golden edges. Here’s what you’ll need to create the ultimate vegan cookie experience:
- All-purpose flour: This provides the perfect tender crumb; you can swap half for whole wheat flour for a nuttier flavor and added fiber.
- Baking soda: A little goes a long way to give these cookies just the right lift and spread.
- Salt: Just a pinch balances out the sweetness and deepens the flavor.
- Coconut oil or vegan butter (softened): These add richness and moisture, creating that classic chewy texture; coconut oil gives a slight coconut aroma, while vegan butter is more neutral.
- Brown sugar: This brings moisture and deeper caramel notes—toasty and rich!
- Granulated sugar: For those crispy edges we all love.
- Unsweetened almond milk (or other plant milk): This binds the dough and keeps it soft, plus it’s perfect for anyone avoiding dairy.
- Vanilla extract: Don’t skip it! Vanilla makes the flavors pop and the aroma absolutely irresistible.
- Vegan chocolate chips: The star of the show! Melty, decadent pockets of chocolate ensure you’ll get some in every bite.
How to Make Easy Vegan Chocolate Chip Cookies
Step 1: Prepare the Baking Sheet and Preheat Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this step saves on clean-up and keeps your cookies from sticking, ensuring they bake up picture-perfect every single time!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the leavening agent and salt, so there’s no clumping later and the cookies bake evenly throughout.
Step 3: Cream Coconut Oil and Sugars
In a large bowl, use a hand mixer or sturdy whisk to blend the softened coconut oil (or vegan butter), brown sugar, and granulated sugar until the mixture looks creamy and smooth. This step is crucial for that signature chewy texture!
Step 4: Add Almond Milk and Vanilla
Pour in the unsweetened almond milk and vanilla extract. Stir until everything is fully incorporated. These liquids help hold the dough together while keeping it tender and rich in flavor.
Step 5: Combine Wet and Dry Ingredients
Slowly add the flour mixture to the wet ingredients, stirring just until a soft dough forms. Avoid overmixing—you want the cookies to stay light and tender rather than tough.
Step 6: Fold in Chocolate Chips
Now for the best part: gently fold in the vegan chocolate chips. Make sure they’re evenly distributed, so every cookie delivers a gooey, chocolatey bite.
Step 7: Scoop and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each one. Bake for 9 to 11 minutes, until the edges turn golden brown and the centers are still a little soft—trust the process, they’ll set as they cool!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This quick rest helps them firm up and keeps them from falling apart. Once cool, dive in and savor the chewy, chocolatey magic!
How to Serve Easy Vegan Chocolate Chip Cookies
Garnishes
Sprinkling a little flaky sea salt on top while the cookies are still warm adds a delightful contrast to the sweet chocolate. You could also dust them with a bit of powdered sugar or drizzle with melted vegan chocolate for an extra-special finish.
Side Dishes
These cookies are fabulous with a cold glass of almond or oat milk. For a cookie platter, pair them with fresh berries or a fruit salad. For dessert lovers, serve alongside a scoop of vegan vanilla or coconut ice cream—absolutely irresistible!
Creative Ways to Present
Turn these Easy Vegan Chocolate Chip Cookies into sandwich cookies by adding a spoonful of vegan ice cream between two cookies. Stack and tie them with baker’s twine for a charming gift, or crumble them over a smoothie bowl for a breakfast treat you’ll look forward to all week.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s a big “if”), keep your cookies fresh by storing them in an airtight container at room temperature for up to five days. Slip in a slice of bread to help them stay soft!
Freezing
For longer storage, freeze cooled cookies in a freezer-safe bag for up to two months, layering parchment between so they don’t stick together. Alternatively, freeze unbaked dough balls and bake straight from the freezer, adding an extra minute or two to the bake time.
Reheating
Warm your Easy Vegan Chocolate Chip Cookies in a microwave for about 10 seconds to make them soft and melty again, or crisp them in a low oven for a few minutes. They’ll taste just as delicious—possibly even better—than the day you made them!
FAQs
Can I substitute the coconut oil with another oil?
Yes, you can use vegan butter or even a mild olive oil if you’re in a pinch. Each fat brings a slightly different flavor and texture, so use your favorite or whatever you have on hand.
How can I make these cookies gluten-free?
Swap the all-purpose flour with your favorite gluten-free flour blend (look for a 1:1 baking blend for best results). Always check your chocolate chips to ensure they’re gluten-free, too.
Are these Easy Vegan Chocolate Chip Cookies nut-free?
The cookies themselves don’t contain nuts, but if you use almond milk, they’re not nut-free. Try oat or soy milk for a fully nut-free version, and always check the labels on your vegan chocolate chips.
Why are my cookies spreading too much?
If your cookies spread more than you’d like, it could be that the coconut oil was too melted or the dough was too warm. Try chilling the dough for 30 minutes before baking for thicker, bakery-style cookies.
Can the dough be made ahead?
Definitely! Prepare the dough and keep it covered in the fridge for up to 48 hours before baking. Chilled dough tends to yield even more flavorful and chewy cookies—win-win!
Final Thoughts
There’s nothing quite like a batch of Easy Vegan Chocolate Chip Cookies to bring joy to any day. Whether you’re whipping up a quick treat or planning for a special gathering, these cookies are a guaranteed hit. Give them a try and see for yourself how simple and delicious plant-based baking can be. Happy baking, friend!
Print
Easy Vegan Chocolate Chip Cookies Recipe
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Indulge in these delicious Easy Vegan Chocolate Chip Cookies that are perfect for satisfying your sweet cravings. They are dairy-free, egg-free, and packed with gooey chocolate chips in every bite.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup coconut oil or vegan butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened almond milk (or other plant milk)
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the wet ingredients: In a separate large bowl, beat together the softened coconut oil (or vegan butter), brown sugar, and granulated sugar until creamy. Add almond milk and vanilla extract, mixing until combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until a soft dough forms. Fold in the chocolate chips.
- Bake the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are golden brown.
- Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes before baking for thicker cookies.
- You can substitute half of the flour with whole wheat flour for added fiber.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
