These Vegan Chocolate Chip Cookies are fluffy, chewy, and loaded with melty chocolate chips. This easy-to-make classic dessert is loved by vegans and non-vegans alike!
Vegan or not, this vegan twist on a classic chocolate chip cookie is outta this world good. What’s not to love about a cookie loaded with puddles of melty chocolate?!
With a few simple swaps, classic chocolate chip cookies can now be enjoyed without any animal byproducts! They’re so good, you won’t even know they’re vegan.
- Ground Flaxseed Meal and Water – makes up the flax “egg” which helps bind the cookies together. A flax “egg” is typically made with 1 tablespoon ground flaxseed meal and 2 1/2 – 3 tablespoons of water. This recipe needs 2 flax eggs, so we’re using 2 tablespoons ground flaxseed meal mixed with 1/3 cup (5 1/3 tablespoons) water.
- Coconut Oil – replaces the butter that’s found in a standard chocolate chip cookie recipe. Coconut oil cannot be replace with any other oil, because unlike other oils, coconut oil is solid at room temperature. Refined or unrefined coconut oil can be used and either helps make the cookies moist and chewy. Unrefined coconut oil may add a slight coconut flavor.
- Coconut Sugar – a natural sugar made from coconut palm sap which sweetens the cookies and adds a warm, molasses-y flavor. A combination of granulated sugar and brown sugar may be used instead, but keep in mind, not all sugars are vegan, so look for a certified vegan label.
- Vanilla Extract – adds flavor depth and a touch of sweetness. Pure vanilla extract or imitation vanilla may be used based on what you have on hand.
- All-Purpose Flour – the most commonly used flour because of its mild flavor and versatility. AP flour gives the cookies their structure and depending on its ratio to the other ingredients, flour will make the cookies chewy, fluffy, cake-y, crisp, or crumbly. Today’s ratio of ingredients makes a fluffy, yet chewy cookie.
- Cornstarch – gives the cookies an ultra soft and tender texture.
- Baking Powder and Baking Soda – using both gives the cookies an extra lift so they’re not too dense.
- Salt – cuts the sweetness from the coconut sugar and enhances the other flavors.
- Vegan Chocolate Chips – or chunks or a chopped chocolate bar. Anything will work. Vegan chocolate chunks will give you larger puddles of melted chocolate. Chopped chocolate will give you a different amount of chocolate in every bite. The flavor of the chocolate is up to you, try semi-sweet, dark, or even a flavored chocolate bar like vegan chocolate caramel!
How to make
After making the flax “egg”, these vegan chocolate chip cookies are made just like classic chocolate chip cookies!
- In a small bowl, stir together flax and water until combined. Place in the fridge for 15 minutes. This is your flax “egg”.
- In a large bowl, beat together coconut oil and coconut sugar until combined and fluffy using a hand mixer.
- Add in flax “egg” and vanilla and beat until combined.
- Stir in flour, cornstarch, baking powder, baking soda, and salt and beat until combined. Stir in chocolate chips.
- Use a large cookie scoop to portion the dough out into 28 balls. Place them on 4 baking sheets lined with silicone baking mats then chill in the fridge for 30 minutes.
- Bake at 350ºF for 10 minutes, then cool, serve, and enjoy!
Do you have to chill the dough?
Yes, especially because we’re using coconut oil, chilling the dough is absolutely necessary. The chilled dough spreads less as it bakes, because the coconut oil has had a chance to firm up in the fridge, which results in fluffier, chewier cookies.
Is vegan cookie dough safe to eat raw?
No. Although this cookie dough doesn’t contain raw eggs, raw flour can also contain harmful bacteria, so it is recommended to bake this dough into cookies.
Can you use a different flour?
No. Using a different flour will yield a different result. If you’re looking for a flour alternative, try one of these recipes:
- Coconut Flour Chocolate Chip Cookies
- Almond Flour Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Whole Wheat Chocolate Chip Cookies (not vegan, but could be made vegan by replacing the egg with a flax “egg”)
Can you make vegan chocolate chip cookies ahead of time?
Yes, assemble the dough as directed, scoop into balls, place into sealed tupperware containers, then store overnight in the fridge OR freeze for up to 2 months. Make sure the cookie dough balls aren’t touching so they don’t stick together.
If stored in the fridge, bake as directed.
If stored in the freezer, bake as directed then add time as needed until the cookies are baked to your liking.
How to store
Leftover vegan chocolate chip cookies will last in an airtight container at room temperature for 4-5 days, in the fridge for 2 weeks, or in the freezer for 2-3 months.
To enjoy again, serve at room temp, chilled from the fridge, or warmed in the microwave.
Vegan Chocolate Chip Cookies
Equipment for this recipe
- 2 tablespoons ground flaxseed meal
- 1/3 cup water
- 1 cup coconut oil room temperature
- 1 1/2 cups coconut sugar
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour spoon and leveled
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 (12 oz) bag vegan chocolate chips
- In a small bowl, stir together flax and water until well combined. Place in the fridge to set for 15 minutes. This is our flax “egg”.
- In a large bowl, beat together coconut oil and coconut sugar until well combined and fluffy.
- Add in flax “egg” and vanilla and beat until combined.
- Add in flour, cornstarch, baking powder, baking soda, and salt and again, beat until combined.
- Stir in chocolate chips.
- Preheat oven to 350 degrees F and line 4 rimmed baking sheets with silicone baking mats.
- Use a large cookie scoop to scoop the dough into 28 dough balls, placing no more than 8 onto each prepared baking sheet.
- Chill in the fridge for 30 minutes.
- Bake in preheated oven for 10 minutes or until cooked to your liking.
- Optional: garnish with maldon sea salt.
- Cool slightly on the baking sheet, then transfer to a wire cooling rack to finish cooling.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.