Vegan Chocolate Chip Cookies

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There’s nothing quite like the aroma of freshly baked cookies wafting through your home. And when those cookies are vegan, the satisfaction is twofold. Dive into this delightful vegan chocolate chip cookie recipe that promises the classic taste and texture you love, without any animal-derived ingredients. Perfect for vegans, those with dairy allergies, or anyone looking to indulge in a healthier treat.

YIELDS 1 Serving

Quarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

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PREP TIME 15 mins

COOK TIME 12 mins

TOTAL TIME 27 mins

 2 cups all-purpose flour

 1 tsp baking soda

 ½ tsp salt

 ½ cup coconut oil (melted)

 ¼ cup white sugar

 ½ cup brown sugar (packed)

 ¼ cup unsweetened applesauce (as an egg substitute)

 1 tsp vanilla extract

 1 cup vegan chocolate chips


Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.


In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.


In a large mixing bowl, combine the melted coconut oil, white sugar, and brown sugar. Mix until smooth. Stir in the applesauce and vanilla extract until well combined.


Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously. Mix until just combined.


Fold in the vegan chocolate chips until evenly distributed throughout the dough.


Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, ensuring they’re spaced about 2 inches apart.


Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown. The centers might seem slightly underdone, but they’ll continue to cook as they cool.


Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.

Pro Tips:

  • Consistency Matters: If your dough feels too dry, you can add a tablespoon of almond or soy milk to reach the desired consistency.
  • Flavor Variations: Feel free to add vegan white chocolate chips, dried fruits, or even a dash of cinnamon for a unique twist.
  • Storage: These cookies store well in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.

Notes: The beauty of this recipe lies in its adaptability. Whether you’re a seasoned vegan baker or just starting, these cookies offer a delightful treat without compromising on taste or texture. Remember, baking is as much an art as it is a science, so feel free to experiment and make this recipe your own!

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