Vegan Chocolate Chip Cookies
Posted Mar 09, 2025
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These Vegan Chocolate Chip Cookies are made with coconut oil & coconut milk instead of butter & eggs. They are irresistibly delicious, with crispy edges and gooey centers and chocolate in every bite!
It’s no secret I’m famous for my chocolate chip cookie recipe. Over the years many people have asked me to create a vegan version, and after much trial error I bring to you the most delicious, most perfect vegan chocolate chip cookies.
They are seriously so tasty words do not do them justice. They have crispy edges and soft, gooey centers and there is no way you will be able to stop at just one.
Plus, they’re easy to make and the dough doesn’t require chilling, although it is an option.
Vegan Chocolate Chip Cookies: Ingredients & Substitutions
- Coconut oil. I tried these with every vegan fat on the market, and while vegan butter like Earth’s balance does work well, coconut oil was hands down the best tasting.
- Granulated sugar. use white sugar or organic cane sugar for the best results.
- Light brown sugar. dark brown sugar works well too.
- Coconut milk. Use full-fat, canned coconut milk for the best results.
- All-purpose flour. to make them gluten-free, use a gluten-free all purpose baking flour.
- Vegan chocolate chips. there are so many great vegan chocolate chips on the market now. Here are some options: Enjoy Life Foods, Equal Exchange chocolate chips, Hu Kitchen chocolate chips, Lily’s chocolate chips, and more. So many companies make plant-based baking chips these days, including Whole Foods 365 organic semisweet chocolate chips, Simple Truth Organic semisweet chocolate chips, Trader Joe’s semisweet chocolate chips, etc.
How to Make Vegan Chocolate Chip Cookies
We’ll walk through this vegan chocolate chocolate chip cookie recipe step-by-step, and don’t forget to watch the video.
Begin by lining two large baking sheets with parchment paper, then set them aside.
Next, beat the coconut oil, granulated sugar and brown sugar in a large bowl until smooth. You can either use a standing mixer with the paddle attachement, or a large bowl and a handled mixer.
Then, add the vanilla and coconut milk and beat until combined.
Next, add the flour, baking soda, baking powder and salt and beat until combined.
Add the chocolate chips and stir until they are evenly distributed throughout the dough.
At this point, you can chill the dough in an airtight container for at least 15 to 30 minutes (or longer if desired). However it is not required. I have baked them without chilling, and it works great.
Then, use a 1 to 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place them evenly spaced on 2 the prepared baking sheets.
Then, bake the vegan chocolate chip cookies for 8-10 minutes, or until they just barely look set and are lightly browned around the edges.
Let the cookies cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack.
Serve
Serve the vegan chocolate chip cookies slightly warm for a gooey delicious treat. They do firm up more as they cool, so if you prefer a room-temperature, slightly crispy, less gooey cookie, let them cool completely.
Store
Store baked vegan chocolate chip cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Freeze
Freeze baked cookies in an airtight container for up to 1 month. Thaw slowly at room temperature, or for 5-10 seconds in the microwave.
Or, freeze the dough in an airtight container for up to 2 months. Thaw before baking according to the recipe instructions.
Vegan Chocolate Chip Cookie Recipe FAQS
Absolutely, you can scale it however you need – double, triple, halve, etc.
There is a misconception that all chocolate contains dairy – which is not true. Many semisweet or dark varieties are naturally vegan – because they contain coco butter and not milk.
For example, Guittard semisweet chips which are vegan have the following ingredients: Cane Sugar, Cacao Beans, Cocoa Butter, Sunflower Lecithin and Vanilla. All vegan ingredients.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Vegan Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup coconut oil softened (but not melted)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 3 Tablespoons coconut milk (full fat preferred)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup vegan chocolate chips (6 ounces)
Instructions
- Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats, set aside.
- Either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the coconut oil, white sugar and brown sugar together until smooth.
- Then, add the vanilla and coconut milk and beat until combined.
- Add the flour, baking soda, baking powder and salt and beat until combined.
- Stir in chocolate chips until evenly distributed throughout the dough.
- (OPTIONAL) Chill the dough in an airtight container in the refrigerator for 15-30 minutes (and up to overnight).
- Use a 1-2 Tablespoon cookie scoop to portion out dough, roll it into balls and place the balls evenly spaced on 2 the prepared baking sheets.
- Bake for 8-10 minutes, or until cookies just barely look set and are lightly browned around the edges.
- Let cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack.
Video
Notes
- Coconut oil. I tried these with every vegan fat on the market, and while vegan butter like Earth’s balance does work well, coconut oil was hands down the best tasting.
- Granulated sugar. use white sugar or organic cane sugar for the best results.
- Light brown sugar. dark brown sugar works well too.
- Coconut milk. Use full-fat, canned coconut milk for the best results.
- All-purpose flour. to make them gluten-free, use a gluten-free all purpose baking flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
