Name: Vegan Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup coconut oil, softened (not melted); 1 cup brown sugar; 1/4 cup plant-based milk (e.g. almond, oat, soy); 1 tablespoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup vegan chocolate chips

Soft, chewy, and filled with melty chocolate chips, these vegan chocolate chip cookies are a plant-based twist on a classic favorite. I use coconut oil instead of butter and a splash of plant-based milk to keep things dairy- and egg-free, all while keeping the cookies tender and sweet with a lightly crisp edge. It’s a simple recipe that satisfies any cookie craving—vegan or not.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup coconut oil, softened (not melted)

1 cup brown sugar

1/4 cup plant-based milk (e.g. almond, oat, soy)

1 tablespoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup vegan chocolate chips

Directions

I preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

In a large bowl, I beat together the softened coconut oil and brown sugar until smooth and creamy.

Then I add the plant-based milk and vanilla, mixing until everything’s combined.

In a separate bowl, I whisk the flour, baking soda, and salt together.

I gradually stir the dry mixture into the wet ingredients until a soft dough forms.

Next I fold in the vegan chocolate chips gently.

I scoop out tablespoons of dough, spacing them apart on the prepared baking sheet.

They bake for 10–12 minutes, just until the edges are golden and the centers are set.

I let them cool on the pan for about 10 minutes before moving them to a wire rack.

Servings and timing

Servings: 12 cookies

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Calories per cookie: 180 kcal

Variations

I sometimes add a pinch of cinnamon for a warm spice kick.

Swapping half the chocolate chips for chopped walnuts gives the cookies a nice crunch.

For a gluten-free option, I use a 1:1 gluten-free flour blend.

I’ve also tried mixing in chopped dried cherries or cranberries for a fruity twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. To enjoy again, I let them thaw at room temperature or pop them in the oven for 2–3 minutes to warm them up.

FAQs

How do I make sure the cookies don’t spread too much?

I make sure my coconut oil is softened but not melted, and I don’t overmix the dough. That keeps the cookies from flattening too much while baking.

Can I freeze the dough instead of baking it right away?

Yes, I often scoop the dough onto a baking sheet and freeze the portions. Once frozen, I store them in a freezer-safe bag and bake straight from the freezer, adding 1–2 extra minutes to the bake time.

What kind of plant-based milk works best?

I usually use almond or oat milk, but soy milk works well too. Any unsweetened variety should do just fine.

Can I use white sugar instead of brown sugar?

I prefer brown sugar for the chewy texture and deeper flavor, but white sugar can work in a pinch. The cookies may be slightly crisper.

Why are my cookies dry or crumbly?

That can happen if I overbake them or use too much flour. I always spoon the flour into my measuring cup and level it off to avoid packing it down.

Conclusion

These vegan chocolate chip cookies are one of my favorite easy desserts. They’re simple to make, totally satisfying, and perfect whether I’m baking for myself, friends, or anyone new to vegan baking. With a warm, gooey center and crisp edge, they always disappear fast.

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