Published: · Modified: by Richa 154 Comments
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The Best Vegan Chocolate Chip Cookies. Palm oil-free! Gluten-free option. Easy Classic Chocolate Chip Cookies that are perfect for the holidays, bake sales and gifting. Perfectly Crisp and Soft. Vegan Nut-free Soy-free Palm oil-free Recipe.
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Because one can never have enough Chocolate Chip Cookies and these are the best! Classic Vegan Chocolate Chip Cookies to wow everyone over. No palm oil or vegan butter or margarine in these.
These are amazing cookies that come out beautifully every time. Slightly crunchy, and soft in the middle. So amazingly good! Bake half a minute less for soft cookies and a minute longer for crunchier. Bake time depends on the oven, size of the cookie etc. These are a holiday treat! Also see video below.
I have tried these with coconut sugar (not more than ½ cup). The dough needs less flour to make a soft dough that will spread well. These cookies also benefit from chocolate chunks mixed in with the chips. The gooey big chunks right after baking will live in your dreams for a while. The original recipe for these cookies is by Somer McCowan. Try her aquafaba version here. You can possibly use thick aquafaba (4.5 tbsp) in this recipe as well. Let me know if that works out. I have also made these gluten-free, see the Recipe notes for gluten-free flour and other changes.
When in doubt, bake 2-3 cookies from the dough to see if the dough has a good balance. If they spread too much, then the dough needs a bit more flour. If they come out too fat, they need additional moisture. Sprinkle some non dairy milk and mix in well.
…Jump to Video + Recipe…
Melting melting gone…. gorgeous vegan chocolate chip cookies
Gluten-free version below
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These cookies are best at any temperature. I prefer them just slightly warm after cooling outside the oven. Please do comment on the post if you make these fabulous cookies.
Video:
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4.90 from 47 votes
Vegan Chocolate Chip Cookies with Coconut Oil
The Best Vegan Chocolate Chip Cookies. Palm oil-free! Gluten-free option. Somer's Easy Classic Chocolate Chip Cookies that are perfect for the holidays, bake sales and gifting. Vegan Nut-free Soy-free Palm oil-free Recipe. Makes 22 to 24 cookies
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Cookie
Cuisine: Vegan
Servings: 22
Calories: 141kcal
Author: Vegan Richa
Ingredients
- ½ cup (109 ml) solid not melted organic refined coconut oil on the scant side
- 1.5 tablespoons ground flax seeds mixed with 4.5 tablespoons water let sit for 5 mins until smooth and creamy
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) Fine cane sugar or powdered sugar or blend to make powder
- ¼ teaspoon (0.25 teaspoon) heaped fine sea salt
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 teaspoon baking powder
- 2 tsp organic vanilla extract
- 1 ¼ cups (156.25 g) flour, I use unbleached white flour
- 1 cup (180 g) vegan chocolate chips,
Instructions
Preheat the oven to 350 degrees F / 180ºc. Line a large baking sheet with parchment.
Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.
Add 1 cup flour and mix in. Add ¼ cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You dont want a crumbly dryish mixture, so add just enough to get to somewhere between a stiff batter and soft dough. *
Add the chocolate chips and fold in well. **
Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
Bake for 10 minutes or until just slightly golden.
Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share with everyone. Store on the counter for the day, and in a closed container for upto 3 days (totally irrelevant information),
Video
Notes
To make these gluten-free:make my Gluten-free Chickpea flour cookies or Almond flour cookies. Or Combine ½ cup white rice flour, ⅓ cup potato starch and ½ almond flour in a bowl. Add 1 cup of this flour blend to the wet mix at step 3 and mix in. Let it sit for 2 minutes. If the mixture is quite wet, fold in 1 tbsp flour at a time. Add some rice flour/chickpea flour if you run out of the flour mix. The mixture should be wetter than regular flour as rice flour continues to absorb more moisture as it sits. Fold in chocolate chips. Scoop and bake. The cookies are delicate when warm. Let them cool well before transferring. I prefer these with chickpea flour.
* Flours can get packed differently in storage. Lightly stir, scoop and level, to measure the flour. Depending on the flour and the measuring errors of other ingredients, you might need all or a bit less of the flour.
** If the mixture feels crumbly or too stiff when mixing in the chocolate chips, sprinkle some non dairy milk and mix in.
Nutritional values based on one cookie
Nutrition
Nutrition Facts
Vegan Chocolate Chip Cookies with Coconut Oil
Amount Per Serving
Calories 141Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Sodium 53mg2%
Potassium 36mg1%
Carbohydrates 17g6%
Sugar 11g12%
Protein 1g2%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Lori Munoz
THESE ARE DIVINE!! Even with my sugar subs, the cookies came out perfect!! I trusted the bake time even though they still looked kinda undone, and they set up beautifully!! Richa hits another home run!!! 🙂Reply
Vegan Richa Support
Yay! Good to hear.
Reply
Leigha
These are my go-to cookies, and everyone I serve them to is blown away by how amazing they are — even when I cut the coconut oil almost in half. An illustration: I made them for Thanksgiving dessert, but the family sneakily devoured them by Wednesday night, haha. Thank you as always Amazing Richa.Reply
Vegan Richa Support
yay! thank you!
Reply
Carla
I’ve made these several times and just love them. Tonight I’m going to try them with Einkorn flour.This is yet another of your many great recipes. Whenever I think about baking, I head for your site!
Reply
Vegan Richa Support
yay!
Reply
Greg
When I tried this recipe I used 1 and 1/4 cups of flour as is called for. I ended up with chocolate chip puddles.
Shame on me for not watching the video first, to see how thick the batter should’ve been.
I used a measuring cup and not my kitchen scale, but I can’t help but think the 1 and 1/4 cups flour was way off. Once again it’s on me for not weighing ingredients or watching the vid, but the flour needed would’ve been waaay different.Reply
Vegan Richa Support
ahhh yes, weights are very important
Reply
Sioux Hertzberg
Finally!! I have been looking for the perfect chocolate chip cookie recipe my entire vegan life. This is it. The first cookies that didn’t spread all over the pan and they are delicious. Just discovered them yesterday and made them for the second time today. Vegan Richa never disappoints.Reply
Leigha Butler
Couldn’t agree more. This has been my go-to choc chip recipe for years now, and I’ve had guests who claim not to like sweets fall in love with these. They are the best!! Thank you, Richa.Reply
Vegan Richa Support
Thanks so much!
Reply
Grace
These are my favorite cookies ever! I just found this recipe again today and made them (I made them almost every weekend when I first went vegan in 2016), and they’re just as delicious as I remember!Reply
Shreya jain
Hie Richa ,before trying this recipe just wanted to confirm if the chickpea flour refers to gram flour (Besan) or garbanzo flour(white channa atta)?
Reply
Richa
Chickpea flour is white garbanzo bean flour, if I use besan, recipe will say besan or if either works then recipe will say use chickpea flour or use besan
Reply
Avni Levy
These were solid classic chocolate chip cookiesReply
Fred
Each time I make these cookies (maybe 4 times now) they come out absolutely amazing! As a vegan, sweets are just harder to come by in the wild, so it’s always a special treat to make them. As someone who loves the flavors of coconut, vanilla, and chocolate commingling, AND as someone who loves a cookie with a soft center, this is the definitive recipe and anyone who says otherwise is woefully misguided.Reply
Vegan Richa Support
Awesome! Thank you so much for the kind review! 🙂
Reply
Fred
Of course! You’re amazing!!
Reply
Diane
These are my go to choc chip cookies and everyone always raves about them!What happens if you use melted coconut oil? It doesn’t stay solid during the summer months and refrigerating it makes it too hard to work with. I’d like to make bars with this recipe, will the solidity of the oil matter in this case?
Reply
Vegan Richa Support
You can use coconut oil in either form, yes it will liquefy at room temp so you’re good! 🙂
Reply
KB
How about using only almond flour or only coconut flour to make it gluten-free will there be a difference?
Thanks!
Reply
Richa
Yes. Almond flour needs some binding so it will need a few tbsp starch. Coconut flour doesn’t work as it absorbs 5-6 times more moisture than Regular
Flour , so a recipe has to be written specifically for coconut flour
Giri Rajan
Thanx for the recipe. I used whole wheat flour. Used Jaggery powder instead of sugar. I did not have choco chips but i used cinnamon powder for a different twist. It turned out well. What i love about this, is that i always have these ingredients at home.Reply
Richa
Great
Reply
Deva R.
Hi Richa. I’ve silently tried several of your recipes with delight. You are truly amazing at how you use vegan ingredients to make such delicious food, with NO ONE ever missing any animal products. Thank you so much for your blog.
Sadly here, I’ve I made “cakies”. Admittedly, my coconut oil was semi-solid/clumpy, BUT I put the sugar mixture in the freezer for about 5 mins before adding the flour. I also whipped it all with a spatula in lieu of my handheld electric whisk. And I did halve the coconut (brown) sugar, because nearly all online recipes are too sweet for us.
Were my cookies were too risen (with a cakey texture) due to the granulated sugar reduction? If so… would you mind sharing how I can reduce sweetness without ruining the texture?
Reply
Richa
Thank you! so glad they work out!
I think it could be the less sugar.Sugar helps with the cookie with the crisp cookie texture. I already reduced the sugar as much as possible for keeping the texture. the oil not fully mixed could have contributed as well. Maybe reduce the sugar by a fourth instead of half and mix the oil, sugar mixture for longer so that they are well combined without any sugar granules or oil lumps. hope this helps!Reply
Deva R.
You’re very welcome. And thanks so much, I really appreciate you taking time to offer suggestions for us. I’ll try that next time! <3
Reply
Michelle
These are awesome! I have purchased vegan cookies and I don’t really like them. This is the first recipe I have tried and I’m so glad I did. These are so yummy – you would never know they are vegan! My new go-to recipe. Thank you!!Reply
Richa
awesome! thanks!
Reply
Vicki Burgess
Looking forward to trying these! Can we use Refined Coconut oil?
Reply
Richa
yes
Reply
Brenda
Can I use brown sugar and coconut sugar?
Reply
Richa
yes, the color will be darker thats all
Reply
Stephanie
This is my standard, go to recipe now. I make it so often and it is a hit every single time.
Thanks so much Vegan Richa. I love your recipes !!!!Reply
Richa
yay!
Reply
Maureen
My husband thanks you! My original recipe had what was vegan margarine in and then the company added milk to it so… Anyway… I had to find another recipe for my US husband’s taste buds to enjoy and this is it. Still warm from the oven he just did a taste test and said delicious!Going to bring back more dairy free chocolate chips this coming trip as without paying a fortune there is not really a decent chocolate bar that I can use. The one I used today was good but $$. So a goodly portion of my luggage coming back to South Africa will be chips and chunks!!
Thank you again for yet another wonderful recipe xxx.
Reply
Richa
awesome! thanks!
Reply
Vidya
I stay in joburg – If u have access to a Lindt store (there is one in fourways mall, design quarter, sandton) I use their dark chocolate couverture which happens to be vegan.
Reply
Zach
So delicious I’ve made this recipe three times no one would ever guess they’re vegan. Third time I tried replacing half the coconut oil with cashew butter and turned out great.Reply
Richa
awesome!
Reply
Susan
Would oat flour work?
Thank you
Reply
Richa
it will.
Reply
Susan
Thank you
Reply
Angelica T.
Would you use the same amount of oat flour instead of regular flour?
Reply
Richa
start with a bit less. Also th oat flour cookies will turn out slightly dryer, so you want tot use less flour in general
Reply
Laurie
I had never heard of “cookie slamming” before but found the definition from one of the other reviewers. I think they’re very tasty even without vanilla that I didn’t have. So easy too! Thanks!!Reply
Richa
awesome!
Reply
Abi
Hi Richa, I made these cookies today. I added half tsp of cocoa powder, and 1/4 tsp of baking soda in place of baking powder. The dough tasted amazing, and the cookies are gooey and soft. But the cookies have a bitter taste to them 🙁 Any suggestions?
Reply
Richa
hmm maybe the baking soda was a bit much in total for the dough. Baking soda can add a bitter flavor if used in large quantities. Omit the baking powder.how much cocoa powder did you add. 1/2 tsp seems quite less to make much of a difference in flavor
Reply
Abi
So I tried it again without baking soda and cocoa powder. I also added walnuts to it. Turned out perfect! Thank you so much! I wish i could post a pic here 🙂Reply
Mia
Hi Richa!
Can I substitute coconut oil with vegetable oil?Reply
Richa
it wont work out the same texture and you might need more flour
Reply
Lee
God bless you, lady!!!
I’ve been vegan for 8 years and I’m nearly in tears bc of how long it’s been since I’ve had a delicious cookie. My tastebuds are in heaven having a rave!! Forever grateful for your recipe <3
Ps- I added cacao powder to the mix and *bliss*!!!Reply
Richa
yay!
Reply
Rachel
These are divine!! Quite possibly the best chocolate chip cookies I’ve made.Reply
Lydia
Hey you might wanna change 280 degrees celsius to 180! But other than that I loved the cookies, thanks for the great recipe 🙂Reply
Richa
thanks for catching that !!:)
Reply
Jessie Grett
Just made them for my son’s bake sale, and they are AMAZING! Huge family hit! Thank you for you baking genius! These are my first vegan cookies, and I am very pleased!Reply
Susann
This was my first attempt at vegan chocolate chip cookies, and oh my gosh did they turn out yummy! After lots of research, looking for good recipes to make holiday “goodie boxes” for friends back on the East Coast, I settled on this one and am SO happy I did! Instead of 1 cup of vegan chocolate chips, I split that with 1/2 cup sea salt caramel chips, made by Hershey and vegan too. For the egg substitute I used a product called VeganEgg by Follow Your Heart (sold at Metropolitan Markets here in Seattle). Everything else was the same. Can’t wait to try more of Richa’s recipes!Reply
Richa
Awesome! the caramel, salt and chocolate would be heavenly!
Reply
Kendall
Just a PSA: Hershey’s sea salt caramel chips are NOT vegan (at least in the US). They contain dairy. The second ingredient is non-fat milk. Source: https://smartlabel.hersheys.com/00034000147427-0010#ingredients
Reply
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