For years, I’ve been searching for my go-to chocolate chip cookie recipe. I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.
I want all of that in a cookie recipe that’s easy to make. No mixer required. No creaming of softened-but-not-too-soft butter. No chilling the dough for 24 hours. I don’t have the patience for any of that. Sometimes a girl just needs a cookie!
These cookies are among the best homemade chocolate chip cookies I’ve ever had. My cookie search is over. The crazy part? These cookies are vegan, so they’re free of the usual butter and eggs. I’m honestly shocked.
These amazing cookies are delicious and supremely easy to make. The dough needs a very reasonable 30-minute chill in the refrigerator, and let me tell you, they’re worth the brief wait.
Why This Vegan Cookie Recipe Works
There’s no butter or egg in this recipe, but you’d never guess it. How? Instead of butter (or vegan butter like Earth Balance), these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are omitted with no downsides—these cookies still have the perfect texture and flavor without them.
For non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.
For those with dairy or egg allergies, these cookies are a total game-changer. You can even make these cookies gluten-free by substituting Bob’s Red Mill’s gluten-free all-purpose blend.
The remaining ingredients are simple and wholesome. You’ll need whole wheat flour, chocolate chips, sugar, coconut sugar or brown sugar, as well as your basic salt and leavening agents. I sprinkled my cookies with some flaky sea salt to make them even more irresistible.
Watch How to Make Vegan Chocolate Chip Cookies
My Recipe Substitutions
I can’t take full credit for this recipe. I was intrigued by the original recipe from the Ovenly Cookbook, via Food52. I made several adjustments to their ingredients and method.
I swapped whole wheat flour for all-purpose, which is undetectable in the final product. I also substituted coconut sugar for brown sugar, which is less refined (for those wondering, it is impossible to make bakery-style cookies using liquid natural sweeteners). I experimented with oils other than canola, which is highly processed and high in omega-6s.
I also found a chilling time shortcut. If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation. That way, the recipe works with coconut oil, which solidifies at cool temperatures.
Coconut Oil vs. Olive Oil
Your choice of oil impacts the final product. I didn’t notice any textural differences during my recipe testing, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.
If you enjoy the flavor of either of those oils on its own, I think you’ll love how they shine through in these cookies, making the flavor more interesting. I’m partial to coconut oil.
If you want cookies that taste like standard bakery chocolate chip cookies, use refined coconut oil or a neutral oil like avocado oil or safflower oil.
Cookie Dough Safety Note
Since the dough is egg-free, it doesn’t carry the usual risk of salmonella poisoning. However, raw flour can carry a slight risk for E. Coli or other pathogens. So, I don’t recommend eating this dough, either!
Here’s more information from the CDC about raw flour (thank you to Tara for sharing).
More Vegan Cookie Recipes
Here are a few more vegan cookie recipes and treats on Cookie and Kate. A few of them require a simple substitution like a flax egg to make them vegan, but I wouldn’t want you to miss out on the recipe.
Please let me know how these cookies turn out for you in the comments. I hope they become your favorite chocolate chip cookie recipe, too, whether you’re following a vegan diet or not.
Vegan Chocolate Chip Cookies
Meet the best vegan chocolate chip cookie recipe! These cookies are easy to make with basic, wholesome ingredients (no mixer required). Recipe yields 13 large cookies.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
- In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
- Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
- Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with the remaining dough, leaving several inches of space around each cookie.
- Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
- When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.
Notes
Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies.
*Chocolate chip notes: Use dairy-free/vegan chocolate chips, such as Enjoy Life brand. If you’re not trying to make vegan cookies, I also like Ghiradelli’s bittersweet 60% cacao chocolate chips here.
**Oil notes: You’ll detect a light coconut or olive oil flavor in these cookies. Use whichever one you prefer. For completely neutral-flavored cookies, use a neutral-flavored oil such as avocado oil or safflower oil.
Make it gluten free: Bob’s Red Mill’s gluten-free all-purpose flour blend works well in this recipe.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
