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A photo of a plate of freshly baked vegan chocolate chip cookies with golden edges and soft centers. The cookies are generously loaded with melted chocolate chips. Some cookies are stacked, while others are casually arranged. A glass of almond milk is placed beside the cookies. The background features a rustic wooden table with a few scattered chocolate chips.

Vegan Chocolate Chip Cookies

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These vegan chocolate chip cookies are soft, chewy, and packed with rich, melty chocolate chips. Made with simple plant-based ingredients like coconut oil, almond milk, and brown sugar, this easy one-bowl recipe creates bakery-style cookies without butter or eggs. Perfect for a quick dessert or snack!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour for a soft and chewy texture
  • ½ cup coconut oil melted, or vegan butter
  • ½ cup brown sugar for added chewiness
  • ¼ cup cane sugar for crisp edges
  • ¼ cup almond milk unsweetened
  • 1 teaspoon vanilla extract for flavor
  • ½ teaspoon baking soda helps cookies rise
  • ¼ teaspoon salt balances sweetness
  • ¾ cup vegan chocolate chips high-quality for best results

Equipment

  • Mixing Bowl For combining ingredients
  • Whisk For mixing wet ingredients
  • Baking Sheet For baking the cookies

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together melted coconut oil, brown sugar, cane sugar, almond milk, and vanilla extract until smooth.
  3. Stir in the flour, baking soda, and salt until just combined. Fold in the vegan chocolate chips.
  4. Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
  5. Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
  6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra chewiness, chill the dough for 30 minutes before baking.
  • Use refined coconut oil for a neutral flavor or unrefined for a subtle coconut taste.
  • Sprinkle flaky sea salt on top for a sweet-salty contrast.

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