Vegan Chocolate Chip Cookies

Let's Make Some Cookies!

This cookie recipe is near and dear to my heart. I have been making these cookies for years and have perfected them to be the softest, chewiest cookies. Even my non vegan friends and family think these cookies are to die for. Chocolate chip cookies are a classic and I promise, anyone you make these for will love you forever.

How to Make the Perfect Cookies

Cookies are super easy to make so you really shouldn’t run into any issues. BUT there are things you can do to make them extra tasty. 

  • Use Quality Ingredients: Personally, I always use organic, minimally processed ingredients. For example, I used unrefined coconut oil (instead of refined) and raw almond butter. As for flour, sometimes I used the less refined whole wheat pastry flour but that does compromise the texture, making it a bit gritty. Organic all-purpose flour is going to result in the best texture, but the flour does hold less nutritional value. The chocolate you use will also make a big difference. Cheap chocolate doesn’t hold the same richness as good quality chocolate, so if you’re feeling fancy, I recommend good quality chocolate and chop it up to use in your cookies!
  • Don’t Over mix: It is not common to overmix a cookie dough batter, but in the case where it does get overmixed, it can lead to overdeveloped gluten, affecting the cookie’s tenderness. Mix until the ingredients are just combined. 
  • Create Balance: Cookies are very basic, but what makes them super delicious is ensuring there is a balance in the flavors. You never want everything to just be sweet. There should be layers of flavor from the vanilla in the dough and the bittersweet taste from the chocolate. Sprinkling salt on the off the cookies right after they’re taken out of the oven will also add that hint of saltiness, which will balance the sweetness of the cookie.
  • Chill the Dough: After mixing the dough, it’s a good idea to chill it for at least 30 minutes; leaving it to chill overnight would be even better. This helps solidify the fat in the dough, preventing excessive spreading during baking and yielding thicker, chewier cookies. It will also allow for the flavor in the cookies to really develop.
  • Pay Attention to Timing: Cookie baking times can vary based on your oven and the size of your cookies. Keep a close eye on your cookies during the last few minutes of baking to ensure they reach the desired level of doneness. When the timer dings, they are not going to look done but trust me that they will harden and solidify when they cool. If you leave them in the oven too long you will end with hard cookies! 
  • Cool on a Wire Rack: After removing the cookies from the oven, let them sit on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This prevents the cookies from becoming too soft on the bottom due to residual heat.

Vegan Chocolate Chip Cookies

The best vegan chocolate chip cookies.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Servings 18 cookies
Calories 250 kcal


  • 280 g Flour
  • 6 g Salt
  • 2 g Baking powder
  • 9 g Baking soda
  • 210 g Coconut Sugar
  • 80 g Coconut oil (melted)
  • 80 g Almond Butter
  • 7 g Vanilla extract
  • 85 g Water
  • 170 g Chocolate chips


  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, whisk together flour, salt, baking powder, and baking soda.
  • In a separate bowl, combine the coconut sugar, melted coconut oil, almond butter, water and vanilla extract. Stir it all together until you've got a creamy, cohesive mixture.
  • Add the dry ingredients to your wet mixture and stir until well incorporated.
  • Stir in the chocolate chips to the dough.
  • Potion out the dough into 50 gram balls or about 3 tablespoons and place on the line baking sheet. Make sure there's enough room between each cookie for them to spread.
  • Put the prepared cookies in the refrigerator or freezer for about 10 minutes so they are less sticky and won’t spread as much. This will also help you be able to shape them into round balls and flatten them a bit.
  • Bake them for 10-12 minutes
  • Once they are out of the oven, sprinkle some flakey salt on them for some sweet and salty taste.
  • Enjoy!



*these will become very dry if over baked so I would not bake for more than 12 minutes. Sometimes they will appear under baked but trust me they will harden as it cools!
*a 1:1 gluten free flour works great with this recipe if you want to make it gluten free!
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