Learn how to make the best chocolate chip cookies that just so happen to be vegan. They’re perfectly chocolatey, soft & chewy, easy to make, and don’t require any funky ingredients.
There’s nothing like a fresh batch of chocolate chip cookies with a tall glass of soy milk or almond milk, am I right? But these cookies pair great with any non-dairy milk, so yo you can’t go wrong.
When I was growing up, baking chocolate chip cookies with my mom was something I always enjoyed. However, she insisted on making them from scratch. Even though I could not fully appreciate that choice, I finally understood why as an adult! For one thing, there is just something about mixing all of the ingredients by hand vs. just scooping it out of a tub that is therapeutic in a way. And secondly, of course, it tastes so much better than store-bought, always. If you don’t believe me, then you most definitely need to try this recipe out ASAP.
The best part about this chocolate chip cookie recipe is that you don’t need any funky, hard-to-find ingredients to make it! This recipe requires coconut oil, melted, granulated sugar, brown sugar, applesauce, vanilla, all-purpose flour, baking soda, salt, baking powder, and vegan chocolate chips instead of eggs and butter; we used coconut oil and applesauce. The swaps were easy with the proper ratios, and I bet you couldn’t even tell these were vegan! I mean, I can’t have a side-by-side comparison with a regular non-vegan cookie, but from our friend’s rave reviews, these are spot on!
Here’s What You Need to Make These 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. Instead of coconut oil, you can use vegan butter if you choose.
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 an egg in this recipe and helps bind everything together. 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 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 the 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 – When choosing chocolate chips for your cookies, 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.
Once you mix all of the ingredients in a large bowl, use a tablespoon-sized scooper (you can use a cookie scooper or even just a tablespoon measuring spoon) to create mounds of dough and then pop them onto a lined baking sheet. No need to press the dough down; it will expand as it bakes! Arrange 12 mounds per sheet and bake them for about 13 minutes.
Your house is going to smell AMAZING after you bake these!
The cookies will seem soft when you initially remove them from the oven 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 completely. These cookies will store in an airtight container for about one week.
If you would like to save this cookie dough for later, you can freeze it! Line a baking sheet with parchment paper and use a cookie scooper to scoop mounds of the dough evenly. 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 note 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.
Turn These Vegan Chocolate Chip Cookies into a Gift!
We also included a variation of this recipe in our DIY Budget-Friendly Holiday Gifts video on our Youtube Channel, in case you are interested in taking this recipe one step further! 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.
For the jar, be sure to half all of the ingredients as a full recipe won’t fit in a standard large mason jar (32 oz). For the jar, you will need: 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. The tag lists the wet ingredients that the giftee will need!
If you would like to use our gift tag pictured above, download it for free here.
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!
Learn how to make PERFECT chocolate chip cookies that just so happen to be vegan. They’re perfectly chocolatey, soft & chewy, easy to make and don’t require any funky 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
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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