Vegan Chocolate Chip Cookies
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There’s truly nothing better than biting into one of these Vegan Chocolate Chip Cookies! They’re soft and chewy, loaded with chocolate chips and made with easy-to-find ingredients like applesauce and coconut oil. This will quickly become your go-to homemade cookie recipe!
I’m gushing ear-to-ear as I type this — I am so excited to share this vegan chocolate chip cookie recipe with you!
Vegan or not, these are the ultimate chocolate chip cookie: crispy edges with a soft and chewy center that’s loaded with chocolate chips. Is there anything better?!
The texture reminds me of my chewy coconut cookies and my molasses chocolate chip cookies, but even better. I didn’t know it was possible, but it is!
Recipe features
- Soft and chewy middle with crispy edges
- No refrigeration required!
- Loaded with chocolate chips and made with easy-to-find ingredients
Ingredient notes:
- Coconut oil – No substitutions; The combination of butter and coconut oil works well in this recipe and I wouldn’t use any other kind of oil. Make sure the oil is softened (similar to the butter).
- Butter – Most grocery stores sell Earth Balance unsalted butter (the blue box); but, if you can only find the salted kind (the yellow box), then omit the salt in the actual recipe (see recipe notes below).
- Sugar – I love the combination of cane and brown sugar; if you’re looking for a substitution, you can use only cane sugar and the cookies will turn out fine.
- Flour – I used all purpose flour, but I’m sure you can sub gluten free 1:1 baking flour to make these cookies gluten free.
- Chocolate chips – Always double check to make sure they’re vegan-friendly; I typically use Enjoy Life chips or Nestle allergen-free chocolate chips.
Step-by-step instructions
Step 1: Cream butter, oil and sugars. Add softened butter, softened coconut oil, cane sugar, and brown sugar to a mixing bowl, then cream them together for one minute.
Step 2: Add wet ingredients. Next, add the applesauce and vanilla to that bowl and whisk all of the wet ingredients together.
Step 3: Add dry ingredients and chips. To that same bowl, add the flour, baking soda, baking powder, and salt and stir to combine. Again, I’d use a stand or electric mixer to do this. Be patient — it may take 30-60 seconds for the dough to come together.
Last, fold in the chocolate chips by hand or stir them in with the mixer for a few seconds.
Step 4: Scoop the dough. Use an ice cream scooper to scoop the dough and place it directly onto a greased or parchment-lined baking sheet, making sure they’re at least 3″ apart. These cookies are on the larger side, and we don’t want them touching when they bake.
Step 5: Bake. Bake the cookies for 9-12 minutes. The bake time varies depending on your oven, so check them after 9 minutes and go from there. You want the edges to be set, but the middle to be slightly undercooked.
Tips and tricks
-Make sure the butter is softened. To test: gently press your finger into the stick of butter. It should easily be able to press in, but the butter shouldn’t be melted at all. Using butter that’s too soft will result in a different cookie texture.
-On that same note, If the butter is too cold, microwave it for 5-7 seconds. Sally’s Baking Addiction has a great article on how to soften butter quickly.
-Be patient with the dough — once you combine the wet and dry ingredients, it may take up to a minute for everything to incorporate.
Salted vs. unsalted butter?
When using vegan butter, it’s important to check if you’re using salted or unsalted.
If you’re using the yellow box of Earth Balance, then you’re using salted butter and you can OMIT the salt in the recipe. If you’re using the blue box, then you’re using unsalted and it’s important to add more salt with the dry ingredients.
Does the dough need to be refrigerated?
Nope! Honestly, I’m too impatient for that. You can make these cookies from start to finish in about 25 minutes total.
How should I store these?
Store cookies in a sealed container at room temperature for up to 48 hours, though cookies taste best when consumed within 24 hours. To freeze: wait for the cookies to cool, then place them in a freezer-safe bag for up to 1 month.
More vegan desserts:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup dairy free butter, softened
- 2 tbsp coconut oil , softened
- 3/4 cup light brown sugar
- 1/4 cup cane sugar
- 2 tbsp applesauce
- 1 tsp vanilla extract
- 1 1/3 cup all purpose flour + 2 tbsp
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup chocolate chips, dairy free
Instructions
- Preheat 350°.
- Cream butter, coconut oil, brown sugar, and cane sugar together for about 1 minute. Then, add the applesauce and vanilla.
- In a separate bowl, stir the flour, baking soda, baking powder, and salt together.
- Add the dry ingredients to the wet ingredients and mix with an electric mixer until the dough comes together. NOTE: if the dough isn't coming together after a minute, add 1 tablespoon of milk (any kind). Then, stir in the chocolate chips by hand.
- Line a baking sheet with parchment paper or grease with nonstick spray. Use an ice cream scooper to scoop the dough onto the baking sheet, making sure to space the cookies apart. Bake for 11-13 minutes, then remove from the oven and wait 2 minutes before transferring them onto a cooking rack.
Notes
Nutrition
UPDATE NOTE: This post was originally published in September 2017. It was updated with new text and photos in January 2021.
Best recipe for vegan chocolate chip cookies!
Thanks for the 5-star rating, Jennifer!
Can you use regular oil instead of coconut?
Yes, but I’d stick to something neutral like canola or avocado oil.
My sister and I bake chocolate chip cookies all of the time. We’ve tried so many recipes and this is by far one of THE BEST. If I’m baking for friends or family I always choose this one. Thank you, Erin!! All of your recipes are quick, easy, healthy and delicious!
Made these today and they turned out amazing! 10/10
I didn’t have applesauce and substituted Greek yogurt which worked great.
This makes me so happy to hear! Thanks for the comment 🙂
Could I sub coconut oil for butter?
Hi! You’re more than happy to try it, though I haven’t tried it myself in these cookies. If you DO try it, make sure to use room temp coconut oil, not melted coconut oil.
You had me at “these cookies are a little cake-y”!! *insert heart eyes emoji*
Ha, thanks Sarah!
Ahhh I’m so sorry about Puerto Rico, I know you were looking forward to it. But at least you’re safe and you have these cookies!! 🙂 Also, thank God I’m not the only one who’s making a buttload of desserts. They look absolutely fantastic! 😀
Exactly! And I don’t know what it is, but I have to force myself to make savory recipes lately. I think I’m just very into pumpkin/caramel/pecan/chocolate everything right now.
These look so good, Erin!! Walnuts BELONG in cookies – I don’t care what nut haters have to say 😉 Glad you’re staying safe in PA – it looks like things are pretty bad in PR right now :/
I’m so glad we decided to stay home, and YES I don’t know why I don’t make walnut cookies more often. They’re so good!
Oh man, it’s a good thing you’re not in PR right now! So sad what’s happening down in the Caribbean. Again. Ugh! I guess luckily for you, you can eat all the cookies now! These look so yummy. I’ve never tried a flax egg, but every time I see a recipe with it I want to try it.
Yes exactly. I’m staying positive and enjoying the nice weather we’ve been having in Pittsburgh. And flax eggs are the best–you can’t taste the flax and they’re very similar in texture to regular eggs.
I saw that the hurricane was heading to Puerto Rico. It’s sad you had to cancel your trip but definitely better to be safe so you aren’t stuck on an island during a hurricane. I hope Puerto Rico recovers. So horrible to be hit twice so close together.
Definitely better to be safe! I feel so bad for PR and all the surrounding islands 🙁