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5.0 from 78 votes

Best Vegan Chocolate Chip Cookies Recipe

Vegan Chocolate Chip Cookies are gooey, chocolate-y with the perfect texture. These vegan cookies are crispy on the outside and soft on the inside.

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
1 hr
Total Time
1 hr 20 mins
Servings: 16 cookies
Calories: 89 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 10 ounces vegan chocolate chips or from a bar (at least 70% cocoa), if from a bar, chopped
  • 2 cups (9 ounces/250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup (4 ounces) coconut oil, melted
  • 1/3 cup (3.15 ounces) unsweetened creamy natural almond butter
  • 6 tablespoons (3 ounces) water
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups (9.35 ounces) tightly packed dark brown sugar

Instructions

    Cup of Yum
  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the coconut oil, almond butter, water, and vanilla until smooth. Add the sugar and whisk until combined. Add the dry ingredients and mix with a rubber spatula until just combined. add the chopped chocolate and mix until evenly distributed throughout.
  4. Use a 3-tablespoon cookie dough scoops to portion the cookie dough into balls and place them at least 3 inches apart on the prepared sheet pans. If the cookie dough seems too soft to scoop, refrigerate for about 45 minutes to an hour. Bake one pan at time for 12 minutes, until the edges have set but the centers are still gooey.
  5. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Repeat with remaining cookie dough balls (or freeze it to bake later). Serve warm or at room temperature. Top with flaky salt, if you like. The cookies can be stored, in an airtight container at room temperature, for up to 3 days.

Notes

  • Coconut Oil:
  • These cookies need to be made with coconut oil. You can use traditional coconut oil, which gives these cookies a tropical flavor, or refined coconut oil, which lets the almond and chocolate flavors shine.
  • Different Nut and Seed Butters: 
  • This recipe will work with different nut butters. Try it with tahini or peanut butter! 
  • Equipment:
  • Baking Sheets | Medium Cookie Scoop | Stainless Steel Bowls | Stand-up Mixer 

Nutrition Information

Serving 16g Calories 89kcal (4%) Carbohydrates 5g (2%) Protein 6g (12%) Fat 3g (5%) Sodium 120mg (5%) Potassium 38mg (1%) Sugar 16g (32%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16cookies

Amount Per Serving

Calories 89

% Daily Value*

Serving 16g
Calories 89kcal 4%
Carbohydrates 5g 2%
Protein 6g 12%
Fat 3g 5%
Sodium 120mg 5%
Potassium 38mg 1%
Sugar 16g 32%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.