These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl! Ready in just 12 minutes, these are the BEST recipe ever.
I love me some vegan desserts.
Even though I sometimes bake with eggs, I prefer NOT baking with them. Some of my favorite desserts are completely eggless, like brownies, chocolate cake, and blondies.
However, my go-to dessert is my famous and award-winning vegan chocolate chip cookies.
Like my vegan cookie recipes, these ones are a classic and delicious one that no one can
Why this vegan chocolate chip cookie recipe will be a dessert favorite-
- Made in one bowl.
- No vegan butter or margarine. Most vegan cookies use one or the other for the cookie dough, but not these ones! We use coconut oil, which still yields a buttery and rich cookie.
- Ready in 10 minutes. From prep to oven to plate, these cookies take less than 12 minutes to bake.
- Soft, chewy, and loaded with chocolate chips. A secret trick guarantees that you will have chocolate in EVERY mouthful.
What I love about these cookies is that they taste like any good chocolate chip cookie out there. I’ve had tons of friends and family try these out and no one can tell they do not have dairy or eggs in them!
- White and brown sugar– A combination of both sugars ensures the cookies are crisp around the edges while being soft and gooey in the middle.
- Coconut oil- Be sure the coconut oil has been softened to room temperature. You want it to have a soft texture, similar to butter. If you don’t have coconut oil, you can use vegan butter or margarine.
- Plant-based milk of choice- I used unsweetened almond milk, but any dairy free milk will be fine (like oat milk, coconut milk, cashew milk, etc).
- Vanilla extract- A must for any cookie recipe!
- All-purpose flour- White, white whole wheat, or even gluten free flour work.
- Baking soda and powder- Both leavening agents are used to ensure the cookies remain thick, chewy, and do not overspread.
- Salt- Brings out the natural sweetness of the cookies.
- Chocolate Chips- Reserve a handful of vegan chocolate chips to add on top the cookies, so there are plenty of them in every bite!
Make the cookie dough: Cream together the sugars and coconut oil. Add the remaining ingredients and mix until a smooth dough remains. Fold through the chocolate chips.
Bake the cookies: Place balls of cookie dough onto a lined baking sheet and bake for 10-12 minutes, or until the edges are just done.
Let them firm up and cool: Carefully remove the cookies from the oven and let them cool completely, before enjoying.
Even though this recipe is made without eggs or milk, it isn’t recommended to eat raw.It has untreated raw flour, which can lead to food poisoning.
For a safe-to-eat cookie dough, try edible cookie dough.
You can freeze the cookie dough to enjoy at a later date. I don’t recommend freezing the cookie dough more than a week, as the dough will become too crumbly.
To make cookies from a frozen state, allow the dough to thaw in the fridge or at room temperature. Once it is chilled but durable, they are ready to be baked!
Tips for success
- If you don’t have coconut oil, you can use vegan butter instead. Try to use a good quality butter, preferably from a stick. Some vegan butter has added water in them, which changes up the texture of the cookies.
- Do not over-mix the cookie dough, as this can affect how much the cookies spread. Mix enough for everything to be combined, and fold through the chocolate chips at the end.
- Avoid over-baking the cookies. Remember, the cookies continue to cook as they cool down. Besides, they are vegan and are fine to be a little under-cooked.
- For chewy vegan chocolate chip cookies, remove them from the oven at the 12-minute mark.
Storing and freezing instructions
- To store: Leftovers can be stored in a sealed container at room temperature, for up to 5 days. Please ensure the cookies have cooled completely first, otherwise, they will become soft and limp.
- To freeze: Place cooled cookies in a ziplock bag and label it 6 months from the date they are made- That is how long they will keep for! To enjoy cookies from the freezer, allow thawing at room temperature or in the fridge overnight.
Frequently Asked Questions
If the coconut oil you are using is melted and in a liquid state, it makes the cookie dough smoother, which can yield thinner cookies. Always ensure your coconut oil is softened to room temperature.
If you swap out the white sugar for more brown sugar, your cookies will be on the softer side and have a more evident molasses flavor.
Preheat the oven to 180C/350F. Line a large tray with parchment paper or a cookie sheet.
In a large mixing bowl, combine your sugars with your coconut oil and whisk well, until glossy. Add in your unsweetened milk of choice and vanilla extract. Mix well.
Add in your sifted flour, baking powder, baking soda, and salt and mix very well, until a dough remains. Using a rubber spatula, fold in your vegan chocolate chips.
Form 12-15 balls of dough using either a cookie scoop (2 inches) or a large spoon. Place them on the lined tray and top with extra chocolate chips. Bake for 11-11 minutes, until the edges have gone slightly golden.
Remove from the oven and let cool on the tray completely.
TO STORE: Leftovers can be stored in a sealed container at room temperature, for up to 5 days. Please ensure the cookies have cooled completely first, otherwise, they will become soft and limp.
TO FREEZE: Place cooled cookies in a ziplock bag and label it 6 months from the date they are made- That is how long they will keep for! To enjoy cookies from the freezer, allow thawing at room temperature or in the fridge overnight.
Serving: 1Cookie | Calories: 125kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Potassium: 2mg | Fiber: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 3mg | NET CARBS: 11g