Classic Vegan Chocolate Chip Cookies

November 19, 2022

Dessert

By: Jasmine Briones 

These Vegan Chocolate Chip Cookies are as classic and delicious as chocolate chip cookies get! They’re perfectly chocolatey, soft & chewy, easy to make, and require just 9 simple ingredients. Plus, they’re made in 1 bowl and require no chill time. 

The perfect vegan chocolate chip cookies

We don’t want to brag, but making the best vegan chocolate chip cookies is one of our specialties (just read the 60+ 5-star reviews!). In addition to these classic cookies, we’ve also got Oreo Stuffed Chocolate Chip Cookies, Vegan Pumpkin Chocolate Chip Cookies, Chickpea Chocolate Chip Cookies, Chocolate Chip Cookie Bars, and an ooey gooey Vegan Chocolate Chip Skillet Cookie for you to dive into next!

Safe to say, we’ve got you covered when a chocolate chip cookie craving hits.

Ingredients for vegan chocolate chips on a board

What You’ll Need to Make Vegan Chocolate Chip Cookies

  • Coconut Oil – This will serve as the fat in this recipe. We use refined coconut oil because it doesn’t have a coconut flavor. So if you’re looking for good coconut oil to use, we recommend this one. If preferred, vegan butter is a good alternative. 
  • Sugar – We use two different types of sugar in this recipe—brown sugar and organic granulated sugar. Using both types of sugar helps create more depth in the flavor of the cookies. If you want to ensure that the sugar you are using is vegan-friendly, we recommend opting for organic sugar since it’s not processed through bone char. 
  • Applesauce – Believe it or not, apple sauce acts as a vegan egg replacer and helps bind everything together. Don’t worry – these cookies don’t taste like apples! To make sure your cookies aren’t overly sweet, we recommend using unsweetened applesauce. If you need suggestions on which applesauce to use, we like this one
  • Vanilla Extract – We use vanilla extract in this recipe, and most other baked goods, to enhance all of the different flavors in the recipe. The quality of vanilla extract is also a factor, so make sure you are using a high-quality one.
  • All-Purpose Flour – We’ve found the best classic chocolate chip cookies are made with all-purpose flour. We like to use Bob’s Red Mill organic all-purpose flour, but any brand will do the trick! You can also use gluten-free flour for this recipe. We have more details on that in the notes of the recipe card. 
  • Baking Soda – When baking soda reacts with an acid, it produces carbon dioxide and bubbles, causing the cookie dough to rise. This will help give the cookies a chewy and coarse texture. 
  • Salt – Similar to vanilla extract, the salt in this recipe helps enhance the other flavors in the cookie. Optional: Try sprinkling flaky sea salt on top of your finished cookies if you enjoy the salty and sweet flavor combination. 
  • Baking Powder – The function of baking powder in this recipe is to encourage your cookies to spread up instead of out, making them more even and fluffy.
  • Vegan Chocolate Chips – You may be wondering…what brands of chocolate chips are vegan? Good news, you’ve got plenty of options. We like to use Enjoy Life semi-sweet chocolate chips, but you can even use chocolate chunks if you prefer.

Equipment Needed:

Vegan chocolate chip cookie dough on a baking sheet

How to Make Vegan Chocolate Chip Cookies

  1. Cream the oil and sugars together. In a large bowl, cream the coconut oil, granulated sugar, and brown sugar together until light and fluffy, about 1-2 minutes. 
  2. Add the apple sauce and vanilla. Mix again until combined. 
  3. Stir in the dry ingredients. In the same bowl, add the all-purpose flour, baking soda, baking powder, and salt until a cookie dough forms. Lastly, fold in the chocolate chips using a spatula until well incorporated. 
  4. Preheat the oven. These cookies bake at 350°F and line a couple of baking sheets with parchment paper or a reusable baking mat. This recipe makes about 36 cookies, so you’ll likely need to bake in batches. 
  5. Scoop your cookie dough. Using a 1 tablespoon-sized scooper, drop mounds of chocolate chip cookie dough onto the baking sheet, leaving about 2” between each cookie dough mound. No need to press them down – they’ll spread perfectly on their own! 
  6. Bake. Bake these chocolate chip cookies for 13-14 minutes, or until the edges are slightly crisp and golden and the center is still soft. The cookies will seem under-baked, but they will firm up while they cool. 
  7. Transfer to a cooling rack. We typically allow the cookies to cool completely on a cooling rack before digging in, but you can’t go wrong eating warm chocolate chip cookies either!
The perfect vegan chocolate chip cookies with almond milk

How to Make a Vegan Christmas Cookies in a Jar Gift Mix

If you’re baking these vegan chocolate chip cookies during the holiday season, you can’t go wrong with gifting these cute jarred cookie mixes! You can find the printable gift tag here! 🙂

It’s easy to put together, and our friends and family loved it when we gifted it to them. Just be sure only to put the dry ingredients in the jar.

DIY vegan chocolate chip cookie mix in a jar for a holiday christmas gift by sweet simple vegan

Instructions

  1. Place 1/4 cup + 2 tablespoons organic granulated sugar, 1/4 cup + 2 tablespoons packed organic brown sugar, 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon baking powder, and 1/2 cup + 2 tablespoons vegan chocolate chips into a 32-ounce mason jar. 
  2. Screw the lid tightly on the jar, then attach the gift tag that lists the wet ingredients. Download the exact one we use here!

Watch us make a variation of this recipe in our DIY Budget-Friendly Holiday Gifts Video on our Youtube Channel!

Vegan Cookie Recipe FAQs

How do I prevent my cookies from over-spreading?

Cookies spread as a result of the fat in the cookie dough melting. If your cookies tend to over-spread, two things could be happening. First, you may not have used enough flour. Or, the fat was too warm before baking. This is why we recommend using soft coconut oil or softened vegan butter over melted. 

Is raw vegan cookie dough safe to eat?

Since vegan cookie dough is naturally egg-free, you may think it’s automatically safe to eat the dough! Unfortunately, raw all-purpose flour can be just as dangerous to consume because it can contain unsafe bacteria. If you’d like to eat your cookie dough, make sure to heat treat the flour before adding it to the cookie dough batter. Learn how to heat treat flour here. Or, make our edible cookie dough bites instead! 

Why didn’t my vegan cookies rise?

If your cookies did not rise, it is possible your baking powder expired or the dough was overmixed. Baking powder is only fresh for about 6 months after opening. After this time, it loses its leavening power and can cause your cookies to fall flat. Similarly, whipping too much air into your vegan cookie dough will cause your cookies to collapse in the oven. 

Can I freeze my vegan chocolate chip cookies?

Yes! You can freeze these cookies before or after baking. If you’d like to freeze the raw cookie dough before baking, we recommend pre-scooping them into individual cookie dough balls and flash freeze them on a baking sheet, then transferring them to a freezer-safe bag for up to 3 months.

Then, bake the cookies directly from frozen for 1 to 2 minutes longer! 
Similarly, freeze baked chocolate chip cookies after cooling completely and flash freezing on a baking sheet until frozen. Transfer to a freezer-safe container or bag, then thaw the baked cookies at room temperature!

Can I make these chocolate chip cookies gluten-free?

Absolutely. We’ve tested this vegan chocolate chip cookie recipe using Bob’s Red Mill 1:1 Gluten-Free Baking Flour and had great results. You might like our Coconut Flour Chocolate Chip Cookies, Oat Flour Chocolate Chip Cookies, or Gluten-Free Chickpea Chocolate Chip Cookies too! 

Storage Instructions

These vegan chocolate chip cookies store best in an airtight container at room temperature. When stored well, these cookies will last for up to 1 week. 

For freezing instructions, read our above cookie FAQs or check the recipe card!

More Vegan Cookie Recipes You May Enjoy: 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Print
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The perfect vegan chocolate chip cookies

Classic Vegan Chocolate Chip Cookies


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 2 hours 23 minutes
  • Yield: 36 cookies (3 dozen)

Description

These Vegan Chocolate Chip Cookies are as classic and delicious as chocolate chip cookies get! They’re perfectly chocolatey, soft & chewy, easy to make and require just 9 simple ingredients. Plus, they’re made in 1 bowl and require no chill time. 


Ingredients

  • 3/4 cup refined coconut oil* (see notes)
  • 3/4 cup organic granulated sugar
  • 3/4 cup packed organic brown sugar
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour (see notes for gluten-free option)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cups vegan chocolate chips

Instructions

  1. In a large bowl, add the coconut oil, granulated sugar, and brown sugar. Using a hand mixer (or a whisk) cream the oil and sugars together until fluffy.
  2. Add in the applesauce and vanilla, and mix well.
  3. Stir in the all-purpose flour, baking soda, baking powder, and salt until a dough forms. Lastly, fold in chocolate chips until well incorporated.
  4. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Keep in mind that this recipe makes 3 dozen so you will need to bake multiple batches. See notes for freezing options.
  5. Using a 1 tablespoon-sized scooper, drop mounds of dough onto the baking sheet 2 inches apart (we fit 12 on each sheet and baked these in 3 batches). No need to press them down.
  6. Place into the oven and bake for 13-14 minutes, or until the edges brown. The cookies will seem soft but don’t worry, they will firm up while they cool. Allow the cookies to rest on the baking sheet for 1 minute after removing them from the oven and then carefully transfer them onto a cooling rack using a spatula.
  7. Cool until set and then dig in!

Notes

  • We opted for refined coconut oil in order to avoid the coconut flavor. Unrefined coconut oil will have a coconut flavor so just keep that in mind!
  • We originally made this recipe with melted coconut oil but from your feedback, we updated this recipe on 5/22/21 to use room temperature coconut oil instead. This way, there is no longer the need to chill the dough and it speeds up the prep time so you can eat your cookies much sooner! 
  • If you would like to make these gluten-free, we recommend the Bob’s Red Mill 1:1 Gluten-free Baking Flour. We tested this recipe with it and it was successful!
  • If you would like to save this dough for later, you can freeze it! Line a baking sheet with parchment paper and use a cookie scooper to evenly scoop mounds of the dough. You can line them up close together since you are not baking them. Once you have scooped out all of the dough, place the baking sheet into the freezer for 30-60 minutes (the longer the better). Remove the dough mounds from the trays and transfer them to a freezer safe bag. Be sure to keep note of when you freeze them + what time and temperature you need to bake them at! Since the dough is frozen, it might require 1 to 2 minutes or even longer for baking.
  • Store in an airtight container for 1 week.
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 13 minutes
  • Category: Dessert, Cookies
  • Method: Oven
  • Cuisine: Vegan

Keywords: Chocolate Chip, Cookies, Classic, Vegan, Dessert

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Wendy Johnston-Antoilk says:

    Finally a vegan cookie I think I might like. Maybe gonna make them tomorrow ????????

  2. Ashley says:

    These were SO good! I made them for my lab and everyone gobbled them right up! I switched out the coconut oil for margarine and had to add maybe 1/4 more flour than the recipe called for (one of those fluke “all flour is different” types of situations), but other than that it was PERFECT. Definitely the best vegan chocolate chip cookies I’ve ever made. This is my new go-to recipe!

  3. Kimberly granlund says:

    I just baked a tray of these cookies and they didn’t rise at all. Any ideas?

  4. Kimberly says:

    Thank you! Is there a possibility that I could have added too much flour? Besides the fact that they didn’t rise at all, they had a great taste and texture to them. Best vegan chocolate chip cookie recipe thus far!

    • I’m glad that you liked them! There may have been too much flour, did they seem dry at all?

      Here is a good resource for flour measuring, it might help! https://www.mybakingaddiction.com/how-to-measure-flour/

      Best,
      Jasmine

      • Sonaali says:

        Hi my friend made me a batch of these and they were some of the best cookies I ever had. Can I sub in a flax egg instead of the apple sauce?

        • So glad you liked them! I have not tested them with flaxseed meal so I cannot guarantee if it will work but from my experience with other cookies, flax makes a great egg substitute! I think 2 flax eggs would be good.

          • Sonaali says:

            Thanks! For some reason the batter came out super crumbly. I ended up substituting 1 mashed banana instead of the flax eggs. Do you think it could be not enough banana? Or too much flour? They tasted great but I’m hoping to get the consistency better the next time around.

          • It is just because the banana does not have as much moisture as the flax eggs/applesauce. If you add liquid to it (a tablespoon or two at a time) you will get the right consistency. I have not tried this substitution myself but that is what I would do.

  5. Gaby Bastidas says:

    Just made these. Halved the recipe and it worked great. They turned out AMAZING and everyone in my family loved them! Will definitely be making them again!

  6. Eva Gilchrist says:

    These cookies were AMAZING! 10/10 all the way, oh my gosh these are so good… I definitely recommend these to anyone, you will not be disappointed!

  7. The cookie dough is so good!! Do I have to bake them?! 🙂 This is a family favorite for sure!

  8. Brianna Bittel says:

    We only have coconut cooking oil at home (comes in a bottle as a liquid). Is that okay to use instead of melting regular coconut oil? Thanks!

  9. Sam says:

    Mine turned out like crap! Terrible recipe. Didnt rise, spread out everywhere

    • I don’t know how that could have happened! We have made these a dozen times and they are just fine :/ Did you change any of the ingredients?

    • Tiffany M. says:

      It’s not the recipe….

      Possibly not enough flour was used. Best to weigh flour for baking.

      Baking Power could be expired, hence the spread & no rise.

      Oven temp too low…..best to have a oven thermometer in oven. Most ovens aren’t calibrated to the temp set on dial.

      More tips:
      https://www.thespruceeats.com/why-do-cookies-spread-when-baked-995121

      Also, it wouldn’t hurt to be a little nicer in your comment…..although if I was anticipating cookies and they didn’t work I’d be cranky too…lol 😉

    • Michelle says:

      I have made this at 4 times now and they are delicious each time. Even my picky eater and over-critical husband approve! Definitely my go-to recipe!

  10. Iman says:

    I just made the cookies. It was delicious. Thank you very much!!
    My son asked me to make it for his birthday. He wants it to be a cookie cake for 20 people. How can specify the cooking time for the large cookie?

  11. Jason Hays says:

    I am literally making these right now. They are crazy good. The raw dough alone is to die for. I may use it in when I make some cookie dough ice cream. First batch just came out and the baked cookies are awesome too. And they are so easy to make. I didn’t even use my stand or hand mixer. Just a big spatula and some effort. I’m not vegan but these may be my go-to chocolate chip cookies. Thank you.

  12. Michelle says:

    I ended up with only 30 cookies. My guess is that my scooper is bigger. The cookies are really good though! I resisted from eating the dough because it’s not really smart to eat raw flour! I almost forgot to mention that I used canola oil instead of coconut oil to save myself the energy to stand up in front of the microwave while the coconut melts. I’m wheelchair-bound and kinda lazy! ????

    • Michelle says:

      I have made this recipe for what feels million times. The last one being this past Saturday. I only chilled the dough for at least 30 minutes as opposed to my usual overnight chilling. Each time the cookies are so delicious! This time the cookies also spread out just the perfect amount! I am guessing that it is the shorter chilling time. But anyway, this recipe has made me a star baker! My picky 8 year old thinks that my cookies are the absolute best and showers me with sweet words each time! I am wheelchair-bound and almost died so this is really heart-warming to say the least! I have seen people dance in happiness eating my cookies and received many, many compliments! Thanks so much for a wonderful recipe!

  13. Emma Centurion says:

    HOLY MOLY guys!! These cookies are so incredibly delicious!! I made them for an omnivore cookout and nobody could tell they were vegan. I checked back 15 minutes after I put them out and they were completely gone. This is my #1 cookie recipe now!

  14. Anna Lee says:

    Hands down THE best chocolate chip cookies I’ve ever had/made! Even the dough was heavenly-maybe even more so, I ate several spoonfuls. It had that legit classic choc chip cookie taste from (most) everyone’s childhood. I only had unrefined coconut oil and not wanting a coconut flavor, I just subbed earth balance instead of using it. I so wish I didn’t bake it all bc damn that dough.

  15. Lori says:

    After months of searching for a decent vegan chocolate chip cookie recipe, I finally found THE one. This cookie is all around perfect. It’s got a sweetness that isn’t overpowering yet hits home to the classic chocolate chip cookie. No one would ever guess it’s even vegan! Not to mention how easy they are to make. I’ll be remaking these cookies often since they’ve become such a big hit in my family. Thanks so much for sharing this recipe! 🙂

  16. Olivia says:

    Do you think it will turn out bad if I use regular apple sauce instead of unsweetened?

  17. Michelle says:

    I’m making this again! The first time was for a bake sale and my cookies got good reviews. This time I’m making it for a playdate that we’re having tomorrow. I used canola oil again because I remember using that last time. After reading my previous review, I remember that I used canola oil last time to save myself the energy of having to stand up in front of the microwave to melt the coconut oil ????

    • belen says:

      I tried making them with flax eggs (I used three) but they turned up lot harder than they should.
      And because of that I somehow ended up with twenty cookies instead of 36, even though I made them as small as I could. BUT regardless all of this they turned up reaally yummy! I’ll make them with the original ingredients when I get them! cause if they were yummy changing some things they must be even better made correctly.

  18. Rosie says:

    Just finished baking a half batch of this and it is probably the best cookie recipe I have come across. For me, these cookies rose well and the taste is just YUM!

  19. maggie says:

    I really loved this cookie recipe. The cookie dough was so good raw too! I did find though if I used a small cookie scoop that I needed to cook them for less time, around 10 minutes, and sometimes even 7, but I guess it just depends how much dough you use and the oven. Thanks for a great recipe!

  20. C says:

    Omg these were so good, soft and chewy with a slightly crunchy outside they were like heaven in a cookie! Found this yesterday and made a batch both then and today lol! The kids approved, had no idea there were apples or coconut in it! I myself am not a coconut fan, but I have to admit there was not even a hint of coconut in it. One note – when I microwaved the coconut oil to make it liquid there were little bits and pieces of it that were still hard. Not the best texture for little ones eating the dough straight out of the bowl, but they turned out fine when baked. I also added cocoa powder to make a chocolate version.

  21. Sydney says:

    How many eggs would you use instead of the applesauce?

  22. Diane Castellano says:

    The dough is chilling in the fridge. Cant wait to bake them.

    • Jewell says:

      Just made these and they turned out perfectly! I didnt have enough coconut oil so i had to add a bit of avocado oil also (about 1/4 cup). I increased the chocolate chips by a 1/2 cup and skipped the chilling step. I rolled the dough into balls and baked for about 8-10 minutes. This will be my go-to recipe for sure!

  23. Kendra says:

    I just took these out of the oven! They have risen too much haha, they look like little snow balls! I used organic all purpose flour… maybe I added too much baking soda or powder? Either way they still taste amazing!!! Thank you for the recipe

  24. Samantha says:

    Literally just ate one right now out of the oven! So good! Also passed the 4 year old taste test. Newly vegan but in all honesty I haven’t had to change much, there are plant substitutes for everything!

  25. Michelle says:

    I have made this a lot of times and they never spread, always have that dome shape. Still very yummy so it’s not a problem but what could be the issue? They remain the shape of the scooper I use which has been described to me as “perfectly round.”

  26. Michelle says:

    I was hoping to see my comment asking if you have any idea why mine doesn’t spread each time and I’ve made them several times. The only change I’ve made is using canola oil instead of coconut. Do you think that’s why? Otherwise, the cookies are always good!

    • Hi Michelle, I have not tested these with canola oil but I would suspect that that change may alter the result of the cookies!

      • Michelle says:

        I just made this again this time with coconut oil and it seems that the coconut oil versus canola oil is what is responsible for the spread of the cookies. They are seemingly too soft so I’m sticking to my canola oil! Thanks for such a great recipe!

      • Vicki says:

        Very good cookie! I used coconut oil and brown coconut sugar instead of traditional brown sugar. I also used Kings Arthurs glutten free flour. They didnt spread at all. I had to press them down to get rid of the dome shape. Still was very tasty.

  27. Courtney says:

    I’m not a vegan, but wanted to try my hand at a vegan recipe, so I thought why not chocolate chip cookies! I followed the recipe and must say, not bad at all. I did not have organic white/brown sugar on hand or organic chocolate, so I used what I had in my pantry. Instead of 3/4 cup light brown brown sugar, I split it 2/4 cup light brown and 1/4 cup dark brown (I do this with my regular non vegan CC recipe as well). My applesauce was cold from the fridge, so imagine my surprise when I went to stir the sugar, coconut oil, and applesauce and found it hard as a rock, lol! Talk about sweating bullets. But fixed that easily by stirring the mixture. I thought I had used too much flour, didn’t weight it like I normally would but it came together nicely. The dough was delicious, hate to say I probably ate more of it than cookies. Baked 10 cookies, froze the rest of the dough for a rainy day. Adding this recipe to my stash.

  28. Lindsey Roach says:

    Sooooo good! I even made this recipe into a cookie cake for my husband’s birthday❤️????

  29. Evi says:

    Hi! Can I use sunflower oil instead?

  30. We just made these and they turned out perfect! So rarely does a recipe come out like the picture and these did! The kids loved them and we loved them. This will be my go to cookie recipe from here on! Thank you!!

  31. Stacey says:

    hi! If I sub vegan butter for the coconut oil, should I melt it?

  32. Taylor Walters says:

    Loved your recipe, cookies came out fabulous! They stored nicely and remained soft for the followikg days. Thank you!

  33. Mona says:

    Hi. I live in the Global South, in a place where Applesauce is not readily available. So I’d either have to make homemade applesauce to use in this receipt or find an alternative. Any suggestions? Thanks!

  34. Olivia says:

    Do you think I could sub the apple sauce for bananas? Cheers!

  35. Francine Lyon says:

    We have tried MANY vegan cookie recipes, but this was our favorite. Perfect for a egg, dairy, and peanut allergy kid. Thank you!!! Our winter will be alot cozier because of this recipe!

  36. Lin says:

    I am not vegan but I love making vegan recipes. My boyfriend is vegan and I wanted to make a treat for him that he could eat with his diet! I must say, these were amazing. Both me and my bf cant stop eating these. I am a baker but can never seem to make the perfect chocolate chip cookie, however these vegan ones came out perfect! Thank you for sharing this recipe.

  37. Melanie Yomes says:

    Sooo good! I may have been a little heavy handed on the salt but that’s easily rectified. They are my new go too cookie!

  38. Alesha says:

    These look soooo good and I cannot wait to make these for Thanksgiving! I am the only vegan in the bunch and I am hoping that they will be enjoyed by everyone. I want them to come out just like your picture lol. With that being said, was your dough chilled or not chilled to achieve the results shown in the picture?

  39. Al says:

    These were excellent! Not sure what could’ve happened with those who said they didn’t rise. This worked out perfectly. I didn’t quite have 3 dozen though. I do think that the cooking time should be on the lesser side than longer.

  40. clara arsenault says:

    they are the best vegan chocolate chip cookies i had, i added walnuts and it’s perfect!

  41. Kelly says:

    These cookies were AMAZING. I made them for my family who is very skeptical of anything vegan, and the entire batch was gone in 2 days and they couldn’t wait for me to make more. The second time I made them, they didn’t turn out quite as perfect, but they were still really good.

  42. Nicolo F. says:

    These were delicious and super easy to make. Everyone loved them and I will definitely be making them again

  43. Tori says:

    I’ve been on the hunt for a simple vegan chocolate chip cookie recipe and I’ve finally found it! I love that it’s all ingredients I always have on hand, and it comes together quickly. Always a hit with the non vegans too!

  44. Annie says:

    Can you use a different oil instead of coconut ? Such as vegetable or corn oil?

  45. Francesca says:

    Hi, the cookies I made came out incredibly oily. I used the serving suggested and was wondering if I should have measure the oil after I was melted rather than before.

  46. Rinky says:

    Hi there,
    I have a quick question. I want to make these cookies now and I don’t have any brown sugar at home. Do you think I can sub regular organic granulated sugar for the brown sugar?
    Thanks

  47. Sheetal obal says:

    These are the BEST vegan chocolate chip cookies ever! Such simple ingredients too!

  48. Eileen says:

    I used earth balance vegan butter instead of coconut oil and chocolate chunks instead of chocolate chips and the cookies turned out amazing! They were just as good or better than the non-vegan cookies I would make as a kid and my family couldn’t tell the difference.

  49. Anna says:

    I made these for Christmas, and my whole non-vegan family loved them!! They taste even better than regular chocolate chip cookies, and they stay chewy!

  50. Jeanette says:

    Wow so yummy!
    The first batch I messed up. I don’t know how but it was really wet so I added more flour and it was bad haha.
    Second batch I was extra careful with following directions and they came out perfect!

  51. shannon says:

    6 STARS ,I cant seem to click on them.
    Being vegan for 4 years now and having tried LOTS of vegan choc. chip recipes and I was never really satisfied. But WOW these are great and simple, I used unrefined coconut oil, but I really like the taste of coconut. My apple sauce is homemade without sugar, yummy. My only issue is I can only eat one tonight as I use a special coconut oil that I make for back pain, and well too many and I’m a bit loopy. That said my other half will be loopy tomorrow when he tastes his un medicated batch. I also halfed the recipe with great results. Thank you

  52. Lynn says:

    Are you kidding me right now?? These are INCREDIBLE! I was laying around watching TV and found this recipe and only made it because I had the ingredients on hand. WOWZA the dough raw is so soft and tastes perfect. I had a bar of homemade vegan chocolate that I cut up and used and they give the cookies a gourmet look. Better than any dairy cookie I’ve ever had. Thank you for the perfect cookie recipe!!!!

  53. Amber says:

    I love the look of these cookies but mine came out so sweet I can barely eat one! I will definitely try these again since I can tell they have the potential to be really good! It’s probably just a personal taste thing, so I’m going to try to reduce the sugar next time, most likely the brown sugar since it gave the cookies a really chewy texture I didn’t love. Also, I used the GF Bob’s flour as recommended, and I think I might try adding a bit more of that next time too.

  54. Victoria says:

    Hi! These look great. Id like to make these but I’m highly allergic to coconut. Is there another type of oil I can use instead?

  55. Cheree says:

    These cookies are amazing. Thanks for the great recipe.

  56. Maureen Cram says:

    Husband loved these (he recently became plant-based) so I have been looking for a recipe that meets his previous one. But… I froze a lot of them and when I thawed them out they still tasted good but they were not crispy at all. He is still eating them of course but any suggestions for keeping them crisp? They were totally cold when I packed them into ziplock bags and sucked the air out – which is what I used to do with other cookies.

  57. Pat says:

    Can I substitute almond flour?

  58. Nadine says:

    Just made these. They are so quick and easy and SO delicious! This is my new go-to chocolate chip cookie recipe.

  59. Michele Taylor says:

    Honestly the best chocolate chip cookie I’ve ever had. Hands down-vegan or not! Mine did not flatten out during baking but were perfect nonetheless. Thank you!

  60. Maria says:

    This is the best vegan cookie recipe that I’ve tried. I used Earth balance vegan butter instead of coconut oil and baked them a few minutes extra. I also froze them for 15 minutes before baking (I can’t wait 2 hours) which probably keeps them from spreading.

  61. Emily Lo Pizzo says:

    Just made these cookies and they turned out perfectly. I refrigerated the dough for about an hour before baking and they kept the perfect shape. I will definitely be making these again. Thanks for the recipe.

  62. Ray says:

    I saw the nutrition label but I did not see a serving size specified. How many cookies equals one serving??

  63. Ray says:

    Perfect, thank you.

  64. Vanessa says:

    I don’t usually eat vegan but I ran out of eggs and was really craving a good cookie. These are so good and simple! I’m saving this recipe to use as my new standard. Thanks!

    • Bee says:

      My kids are allergic to dairy and eggs. These cookies were a hit with them!it will now be our go to recipe. Thanks for sharing.

      Also, I normally do not leave comments but this one was too perfect not to.

  65. zarah says:

    I used just 3/4 cup of pure granulated sugar, left out the brown sugar and it still turned out fantastically for me. When I pulled them out of the oven, I initially thought it was way too soft, but you’re right! It DID firm up after cooling. Also, I’m looking to cut the 3/4 cup of sugar in half (6 TBSP, apparently), but wanted to know if I needed to adjust the flour, baking soda, or baking powder to make up for the smaller amounts of dry ingredients. Or, does the amount of sugar not matter?

    Thanks for THE BEST VEGAN CHOCOLATE CHIP COOKIE recipe ever!!

  66. Colleen says:

    These were fantastic and tasted just as good as traditional chocolate chip cookies. I don’t know if it was the brand of brown sugar I used or the fact that I left the dough in the fridge overnight but they were really brown. I was worried I burnt them but they were actually perfect. The consistency is great and they stay soft for a while which is nice.

  67. Stephanie Tufenkjian says:

    Love this recipe! I subbed the coconut oil with sunflower oil and I did press them after chilling the dough in the fridge to thin them out. Utterly crispy and delicious! Thank you!!!

  68. Kelly says:

    Hi, I will make your recipe today but I wonder in your recipe, 2 1/2 flour meaning 2 cup + 1/2 cup?

  69. Amanda Smith says:

    These are absolutely delicious! I ended up with 43 delicious, gooey cookies. Thanks so much for the recipe!

  70. Priscilla says:

    Just made these cookies and boy they were amazing. My husband and I been vegan for a month and haven’t had sweets in about 2 months and these taste absolutely amazing diary free????. Thank you so much definitely helped with my sweet tooth since going vegan.

  71. Brett F James says:

    This was my first attempt at vegan baking and these cookies turned out great! Thank you so much for the recipe. The only change I would ask you to consider making is adding the refrigeration time to the prep instructions at the top of the recipe. You say the total time is 23 minutes, but it’s actually 2 hours and 23 minutes when you consider the refrigeration time, which caught me off guard. I had to make them much earlier in the day than I had planned because of that.

  72. Charlene says:

    Made these today after trying 2 vegan chocolate chip recipes which were a fail, it was disappointing to waste good ingredients especially when you have a craving for cookies, but I’m so happy to have stumbled on this recipe. It was really delicious! Thank you.

  73. Jessie says:

    I guess I have a super oven or something, because I set a timer to 12 minutes and it burnt my first batch to a crisp. Second batch was AMAZING! Thank you so much for sharing! I want to get my family on the vegan bandwagon because it’s healthier, and we have a baby with a milk allergy, but all the vegan recipes I find have weird ingredients, and I can’t stand that. I love this recipe for the simplicity.
    I saw some other people commenting about subbing the applesauce with banana, and I’m curious about subbing some of the sugar with a banana. So it’d have applesauce and banana both. Has anyone tried that? Wasting food kills me a little inside, and I’m scared to try it on my own.

    • Hi Jessie,

      So glad you liked it! We have not tried it but I think it may make the batter a bit more moist so I think that you will need to compensate with more dry ingredients.

  74. Stephanie says:

    Loved these cookies!!!
    I would suggest scooping them into balls first, then freeze them. Unless your hands and forearms are super strong. lol. Loved these and will definitely make them my new vegan chocolate chip cookie go to recipe!!

  75. Eli B. says:

    Absolutely amazingly delicious! Can’t stop eating them! Used only one cup of brown sugar and grated a whole apple with the skin on. Didn’t refrigerate either, just used my hands to the preferred cookie shape. Sharing it with everyone, thanks!

  76. Sista’ C.J says:

    Ma’am.

    MISS JasMINE.

    Girrrrl… I don’t know who you are but—

    May my MOST HIGH GOD BLESS your little talented, vegan, CHOCOLATE CHIP cookie making…SOUL.

    This is a delicious, drop tha’ spatula and walk out tha’ kitchen…because it’s SO good— Vegan Chocolate Chip Cookie.

    OMGoodness!

    I am not on a plant based diet by my pastor is. I know for certain that he is going to absolutely love me for this cookie here.

    I’m always looking for the best vegan sweets for him because he can’t eat a lot of the ‘regular goodies’ that I make. And I’m not about to let him suffer.

    I thank you SO SO much for blessing me to bless him.

    Awesome.

    Much love ❤️.

    Note to future ‘triers’: I only had (in my pantry) the ‘Vita Coconut Oil— Unrefined’. While the coconut fragrance is strong in the jar, after baking it dissipated quite a bit. Really it was hardly noticeable.

    The same goes for the coconut flavor. Barely noticeable and of course if you like coconut it will be a plus.

    Second, I DO recommend you test out your oven temperature but bake her recipe at tha’ full bake time for best results.

    Cause o my goody goodness!!!!

    I promise you—that’s where that goodness of crispy edges, chewy texture…is achieved. They will or maybe a shade ‘darker’ than a normal color if a C.C Cookie or even her picture but trust me.

    Also—I refrigerated my dough overnight and I did flatten them a bit after rolling into perfect ball and got a beautiful, perfect circle, chocolate chip cookie.

  77. Susan says:

    Simply delicious! My daughter and her boyfriend loved them. I did add some peanut butter and oatmeal, still turned out great. I will be sending another batch with her when she heads back to school!

  78. Tiffany W Parsons says:

    When I tell you, these are the BEST CHOCOLATE COOKIES I have ever made, I am not playing! These are foolproof and I ain’t no fool! I have made them with coconut oil, margarine, and cashew butter, and they come out delicious every single time! My husband is not even Vegan but he requests these from me at least once a week! You are a Godsend and thank you for sharing this recipe!

  79. M Finn says:

    First time making these for my husband, turned out very good! I bake a lot and have a ultimate chocolate chip cookie recipe with Ghirardelli chips that is my very favorite! So, I was worried that I would not like these, but they are really great for being a vegan product! I only had 1/2 cup of pure organic unrefined cold pressed coconut oil solids so I melted that and added a 1/4 cup stick (softened) of plant butter. Used my Kitchenaid mixer to beat the sugars, applesauce, oil/butter and vanilla, then used a wire whisk to mix all dry ingredients before adding to the wet ingredients, then added the package of Enjoy Life mini chips (10 oz.). Lined my large commercial baking sheet and refrigerated dough one hour before baking in the 350 degree oven for 12 minutes, left on pan for one minute then moved to cooling racks. I have photos but not sure where to share them here. Enjoy!

  80. Amyski says:

    I have tried other vegan chocolate chip cookie recipes, and none of them come close to yours. This is by far the BEST vegan chocolate chip cookie I have ever tasted. The ingredients are simple and its easy to make. Thank you for sharing a wonderful recipe, that I know I will be making frequently.

  81. Megan says:

    These are great!! I accidentally made them with unrefined coconut oil instead of refined. I was a bit worried thinking they wouldn’t be good, but they were still great! They kinda smell like coconut but don’t taste like it! They are so darn good!! Thanks for sharing!

  82. Madeleine says:

    I replaced the coconut oil with avocado oil and only chilled the dough for 30 minutes. The cookies turned out perfect! Very delicious. Just wanted to share in case anyone wanted to make a similar substitution.

  83. Matt says:

    These are the best chocolate chip cookies I’ve ever had, vegan or otherwise. I happen to love coconut flavor so I used unrefined oil and it they turned out amazing. Thank you for the recipe!

  84. Asha says:

    My absolute favorite chocolate chip cookie, vegan or otherwise.

  85. johanna says:

    mhhh soo delicious! Just made them – added a bit of sea salt sprinkle when they came out of the oven, did not bake more than 10 minutes and let sit a bit on the hot baking tray, then remove to let cool more or eat. I didn’t have white sugar on hand so as usual just substituted with an equal amount of brown sugar + molasses and it was perfect! Sooo much better also to eat raw than your edible raw cookie dough balls 😉

  86. Zoe says:

    Hey, I just wanted to know if you can substitute the flour with oat flour or cassava flour. Thank you:)

    • Chris Petrellese says:

      We haven’t tested those options so we can’t guarantee the results. From our research, you can substitute up to 30% of all-purpose flour with oat flour, but a 100% swap may not work. Cassava flour is lighter and absorbs more liquid, so that might be tricker. Hope this helps!

  87. Anaïs says:

    Heeey !
    How are you !
    I made these cookies lots of times and they are really so so delicious ! (I just reduce the sugar). Even my brother didn’t believe me when I said they were vegan !????
    However, I just have a little problem : Mine don’t spread out ; they just stay in a bowl shape. That’s totally good too but what can I do to have a normal cookie shape ?
    Byyye ! (Thank you so much for all your recipes ????)

    • Chris Petrellese says:

      Hey! So glad you enjoyed the recipe 🙂 If you want the cookies to spread out more, you can bake them without chilling them first. Hope this helps!

  88. Jean says:

    Your recipe is FANTASTIC! I have been baking for a LONG time, And I have been trying to find a really good Vegan chocolate chip cookie and yours is it!!
    I did not have any coconut oil so I used canola. Turned out perfect!!
    Thank you again for your time and all you do!!

  89. Roses says:

    The Classic Vegan Chocolate Chip Cookies recipe are amazing, detailed and easy to follow. The results were unexpected. Very delicious. Thanks you!

  90. Jo says:

    Would using olive oil turn out the same?

    • Chris Petrellese says:

      We haven’t tested it, but chances are it will affect both the taste and texture of the cookies.

  91. Elizabeth says:

    I’ve made the batter and it is in the refrigerator. Can I refrigerate the dough for more than 2 hours, like overnight? I’d like to bake them in the morning.

  92. Kay says:

    Can these be made gluten free? Maybe cassava flour? If so what amount?

  93. Lorraine says:

    Wow! Made these today. Used vegan butter. They are awesome. I am not vegan necessarily, my 22yr old is. I love to cook for her. Always tasty! My other daughter and her boyfriend didn’t even know they were vegan. Says a lot about how awesome they taste! Thank you!

  94. becca says:

    i accidentally added 1 cup applesauce. its chilling right now in the fridge, any ideas how to fix this?

  95. […] chicken! And with nearly the same number of ingredients, you can still have those freshly baked chocolate chip cookies! So, don’t turn yourself into the vegan police if you give into a […]

  96. Zuleika Mendoza says:

    So im making the recipe right now they are In the oven although I did not let them chill very long possibly 30 minutes but I was reading the comments and everyone is saying they are delicious I am so excited to try !!!

  97. Tiffany says:

    Literally the best cookie I have ever eaten and made, and I’ve made a lot. I could eat the whole batch. This is my go to recipe. Everyone I’ve made them for is amazed how delicious they are. ❤you rock????

  98. bri says:

    best cookies ever, my go to

  99. Dulce says:

    Hi! I dont have applesauce. Is this recipe okay without it? Whats the best substitute?

    • Chris Petrellese says:

      We recommend using 2 flax eggs (2 tablespoons of flaxseed meal tablespoons of water). We haven’t tried it ourselves, but other people have and said it works!

  100. J says:

    These came out AWESOME. The perfect chocolate chip cookies. I only had organic raw cane sugar (crystals), so I weighed it using the guide in the link you posted about how to weigh flour in response to an earlier comment. I blitzed 5.25 grams of raw cane sugar in the NutriBullet until it was fine (instead of using granulated sugar). I weighed the flour and brown sugar as well. I followed all of your instructions to a tee (aside from using unrefined coconut oil). Cookies look and taste amazing with a slight coconut fragrance and flavor. Thank you! This’ll be my go-to recipe for cookies going forward! (I NEVER comment on recipes, but these were DEF comment worthy!

  101. Alex says:

    I’ve made this recipe twice. Once with all the original ingredients, and once with flax egg instead of applesauce. I may have added too much flour in addition, so the cookies were tastier the first time I made them, but still yummy both times. Love this recipe!

  102. Carly says:

    This is a very easy to follow recipe. I surprised my husband with them tonight and he said “these are amazing. Possibly the best cookies I’ve ever tasted.” These are SO yummy.

  103. Alyssa says:

    These cookies are so good!! First time making vegan cookies. I even used unrefined coconut oil and they didn’t taste overly coconutty for my taste 🙂 Husband said he prefers these over non-vegan cookies and I agree! Thank you for the great recipe! This will definitely be a go-to for us when we’re craving something sweet.

  104. Shar says:

    My family and I LOVE these cookies. Hard to eat just a few. I’m just seeing you have a cookbook!? I’m going to have to purchase it.

  105. KAI says:

    HOLY SHIT THESE ARE THE BEST FUCKING COOKIES I’VE EVER HAD. SHOUTOUT APPLESAUCE FOR BEING THE KEY INGREDIENT. AT FIRST I WAS SKETCHED OUT CAUSE I DIDN’T WANT THE COOKIES TASTING LIKE APPLESAUCE BUT YOU LITERALLY DON’T TASTE IT ALL. JUST KEEPS THE COOKIES MOIST AF. CAN’T WAIT TO BAKE THESE EVERY DAY FOR THE REST OF MY LIFE.

  106. […] are my tried-out recipes for delicious cookies: classic vegan chocolate chip cookies, salted triple chocolate chip cookies and ginger cookies. They are all vegan though, so if you’re […]

  107. Beth says:

    I’ve made these too many times to count, always with rave reviews. Now I’m gifting the adorable cookie mix jars this Christmas. Thank you so much for this amazing recipe!

  108. SJ says:

    Great recipe! I was worried the applesauce would make the cookies “cakey” but they were perfectly crisp at the edges and chewy in the center. I used a melted stick of margarine that I needed to use up, but I look forward to making these again with coconut oil.

  109. Lydia says:

    I was scared to make chocolate chip cookies since going vegan and now finally 4.5 years later I gave it a shot with your recipe and am so happy I did! I followed the recipe exactly (except didn’t add salt) and they were perfect – I wasn’t sure how the apple sauce would make them turn out but you can’t even tell it’s there, they just taste super good and have an excellent texture! I made the dough then refrigerated for an hour then shaped them into little disks then put in a tupperware to bring to a friend’s house so that we could have freshly baked cookies after dinner — I couldn’t stop people (non-vegans included) from eating the raw dough! But after baking they turned out perfectly as well, and I have the extra dough in the freezer so I can make a few cookies at a time as a snack.

  110. Alexa says:

    This is a fantastic recipe! It’s easy to make and the cookies are SO good. I tested it out by making a batch (baking half and freezing the other half) and they were delicious! I gifted several jars of the mix and some fresh baked cookies for Christmas this year. Seriously an awesome recipe and I will be making these cookies all year!

  111. […] is a fun question, but a bit tough, since there are so many options to choose from. Our classic chocolate chip cookie recipe is always a winner when it comes to a sweet treat. They’re soft, chewy and completely […]

  112. Lisa says:

    What would the cooking time be if I were to make this into Chocolate Chip Vegan Cookie BARS?! Thanks!

  113. Jules says:

    I used avocado oil for the coconut oil and white whole wheat for the all purpose flour and they still turned out great!

  114. Cat says:

    My cousin’s husband is allergic to eggs. His mind was blown with these cookies and I was told I have to bring them every time I visit. He hasn’t had a homemade cookie in over 10 years.

  115. Gina Archuleta says:

    This is my go-to cookie recipe for any party or whenever my boyfriend asks me to make cookies. This recipe is THE BEST, bookmark it! I use the prior recipe (the one that calls for melted coconut oil) and my recipe turns out perfect. It might be because of the climate I live in or because I combine coconut oil with Earth Balance vegan butter (my favorite way to make these!).

  116. Gina says:

    This is my go-to cookie recipe for any party or whenever my boyfriend asks me to make cookies. This recipe is THE BEST, bookmark it! I use the original recipe (the one that calls for melted coconut oil) and my recipe turns out perfect. It might be because of the climate I live in or because I combine coconut oil with Earth Balance vegan butter (my favorite way to make these!).

  117. zoe says:

    just about perfect! all the other recipes i was looking at for classic choc chip cookies were all a bit off, but this one is just as classic and perfect as it can get. i would HIGHLY recommend cracking some sea salt on top of your cookies, makes them 10x better. my non vegan family ate them all up and loved them. i will also try to use pumpkin purée instead of applesauce next time just to make it a lil less sweet. also, recipe makes A LOT of cookies, probably 3-4 trays (40~). id cut in half next time unless i’m giving them to friends or something.

  118. Tanya says:

    A good easy recipe i just swap out the coconut oil and use vegan butter.

  119. Debbie says:

    These were soooo good! I used vegan butter instead of coconut oil and they turned out fantastic! Crispy outside and chewy inside. ❤️

  120. QuiltinJenny says:

    These have been my go-to chocolate chip cookies since giving up animal products. I got nervous that it was the wrong one when I saw the dough didn’t need to be chilled, until I read the update. Not sure how, but these are even better than before and easier too! Thank you for this delicious recipe!

  121. Michelle says:

    Chris and Jasmine have done it again! You guys are my go to for recipes because I always know it will turn out perfectly when I follow your recipes. Thank you once again! These cookies are perfect. Chewy, perfect sweetness, and easy to make!

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