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.
Safe to say, we’ve got you covered when a chocolate chip cookie craving hits.
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 sprinklingflaky 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.
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.
Add the apple sauce and vanilla. Mix again until combined.
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.
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.
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!
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.
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!
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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?
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.
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
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.
Add in the applesauce and vanilla, and mix well.
Stir in the all-purpose flour, baking soda, baking powder, and salt until a dough forms. Lastly, fold in chocolate chips until well incorporated.
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.
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.
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.
Cool until set and then dig in!
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 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.
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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