Chewy Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies have crisp edges, a chewy center, and pockets of melted chocolate in every bite. They come together with basic pantry ingredients and a short chill, so you can have a warm cookie in under an hour.
I make these on Sunday afternoons when the craving hits, and the dough freezes beautifully if you want to bake off a few at a time. No one ever guesses they are dairy-free.
Why These Vegan Cookies Work
Melted coconut oil replaces butter and gives these cookies a soft, chewy texture that stays that way for days. A little extra brown sugar and a short chill keep them from spreading into pancakes.
The result is a cookie with a deep caramel flavor and just the right amount of salt. They bake up golden at the edges and stay fudgy in the center, just like the classic version.
Ingredients
- 1 ½ cups (190g) all-purpose flour: spooned and leveled, not scooped
- ½ teaspoon baking soda: helps with spread and browning
- ½ teaspoon fine sea salt: balances the sweetness
- ⅓ cup (70g) granulated sugar: for crisp edges
- ⅔ cup (140g) packed light brown sugar: keeps them soft
- ½ cup (120ml) melted coconut oil: use refined if you do not want a coconut taste
- ¼ cup (60ml) unsweetened non-dairy milk: almond or oat work well
- 1 ½ teaspoons pure vanilla extract: the real stuff
- 1 cup (170g) vegan chocolate chips: I like semi-sweet
Variations / Substitutions
- Use a different oil: melted vegan butter or canola oil also work; the texture will be slightly less chewy.
- Make them gluten-free: swap in a 1:1 gluten-free flour blend that contains xanthan gum.
- Swap the sweetener: coconut sugar can replace the brown sugar, but the cookies will be denser and less sweet.
- Go nut-free: use oat milk and check that your chocolate chips are nut-free.
Vegan Hot Chocolate makes the perfect drink to sip alongside these cookies.
How to Make Vegan Chocolate Chip Cookies
Step 1: Whisk the Dry Ingredients
In a medium bowl, whisk together the 1 ½ cups flour, ½ teaspoon baking soda, and ½ teaspoon fine sea salt until no lumps remain.
This step is quick, but it matters. Evenly distributed soda keeps the cookies from baking unevenly, and nobody wants a salty bite.
Step 2: Stir the Wet Ingredients
In a large bowl, combine the ⅓ cup granulated sugar, ⅔ cup brown sugar, ½ cup melted coconut oil, ¼ cup non-dairy milk, and 1 ½ teaspoons vanilla. Whisk until smooth and the sugar has started to dissolve, about 1 minute.
The mixture will look glossy and a little thick. If your coconut oil resolidifies on contact with cold milk, warm everything gently until it becomes fluid again.
Step 3: Combine and Fold in the Chocolate Chips
Add the dry mixture to the wet in two parts, stirring with a wooden spoon until no streaks of flour remain. Then fold in the 1 cup chocolate chips until they are evenly scattered through the dough.
The dough will be soft and slightly oily, which is exactly what you want. It should hold together when you press it, but not be stiff.
Step 4: Chill the Dough
Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes. Do not skip this chill, or the cookies will spread too much in the oven.
Chilling solidifies the coconut oil just enough so the cookies puff before they flatten. If you have more time, an hour gives an even chewier center.
Step 5: Bake and Cool the Cookies
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers look puffed and slightly underdone.
The cookies will continue to set as they cool. Leave them on the baking sheet for 5 minutes, then use a spatula to move them to a wire rack. They will be crisp at the edges and soft in the middle once they reach room temperature.
A Few Tips for the Chewiest Cookies
- Weigh your flour if you can.: Too much flour makes the cookies dry, and a cup of scooped flour can easily weigh 20% more than the recipe intends.
- Do not overmix once the flour goes in.: Stir just until you see no white streaks, or the cookies can turn tough.
- On a hot day, chill a full hour.: If your kitchen is warm, the dough softens fast, and you will get flatter cookies.
- If your first batch spreads more than you like, stir 2 extra tablespoons of flour into the remaining dough and rechill for 15 minutes.
Bake times for different cookie sizes:
| Cookie scoop size | Bake time at 350°F (175°C) |
|---|---|
| 1 tablespoon | 10 to 12 minutes |
| 2 tablespoons | 13 to 15 minutes |
Keeping the Cookies Fresh
- Room temperature: store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze the dough: scoop the dough into balls, freeze them on a tray until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 2 to 3 minutes to the time.
Frequently Asked Questions
Do I really have to chill the dough?
Yes. The chill prevents overspreading and gives the cookies a chewier texture.
Can I use a different flour?
All-purpose flour works best. If you use whole wheat, the cookies will be denser. I suggest replacing only half the flour if you try it.
My cookies turned out flat and greasy. What went wrong?
The dough was likely too warm. Make sure your coconut oil is melted but not hot, and always chill the dough before baking.
Can I make these without oil?
I have not tested an oil-free version. You could try applesauce, but the texture will be cakey rather than chewy.
Vegan Chocolate Chip Cookies Recipe
Ingredients
Method
- Whisk the flour, baking soda, and salt in a medium bowl.
- In a large bowl, stir the sugars, melted coconut oil, non-dairy milk, and vanilla until smooth.
- Add the dry ingredients to the wet in two parts, then fold in the chocolate chips.
- Cover the dough and chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Scoop the dough onto lined baking sheets and bake for 11 to 13 minutes. Let the cookies cool on the sheet for 5 minutes, then transfer to a rack.
Notes
