I absolutely love how this Best Vegan Chocolate Chip Cookies Recipe turns out every single time. These cookies strike the perfect balance between chewy and slightly crispy edges, filled with melty vegan chocolate that makes each bite truly satisfying. Whether you’re vegan or simply looking to try a plant-based treat, you’ll find that these cookies are a game-changer, easy to make and impossible to resist.
When I first tried vegan cookies, I struggled with texture and flavor, but this recipe nailed it for me. What makes it worth trying is how it uses coconut oil and almond butter to keep the cookies moist and rich without any dairy, plus the dark chocolate adds that classic chocolate chip cookie goodness. Plus, they’re perfect for everything from an afternoon snack with tea to a crowd-pleasing dessert at a casual get-together.
Why You’ll Love This Recipe
- Deliciously Vegan: Made without eggs or dairy, but just as rich and satisfying as traditional cookies.
- Simple Ingredients: You probably have everything in your pantry, no fancy vegan substitutes required.
- Perfect Texture: Crispy on the edges and soft, gooey centers thanks to coconut oil and almond butter.
- Versatile Baking: Easy to customize with different nut butters or chocolate types to suit your taste.
Ingredients You’ll Need
The magic of this Best Vegan Chocolate Chip Cookies Recipe comes from simple, wholesome ingredients that work beautifully together. Using melted coconut oil and natural almond butter keeps these cookies rich and tender, while dark chocolate chips deliver that classic sweet punch.
- Vegan Chocolate Chips: I prefer using 70% cocoa or higher for a nice bittersweet contrast, but you can chop up a good vegan chocolate bar too.
- All-Purpose Flour: The base of the cookies, ensures they hold their shape with just the right chew.
- Baking Powder & Baking Soda: These work together to give the cookies a lovely rise and texture.
- Kosher Salt: Balances the sweetness and enhances all the flavors.
- Coconut Oil: Use melted coconut oil for richness; refined if you want a neutral taste, unrefined for a hint of tropical flavor.
- Almond Butter: Unsweetened and creamy almond butter adds moisture and a subtle nuttiness.
- Water: Helps bind the dough and keep it from being dry.
- Pure Vanilla Extract: Always elevates cookie flavors with warmth and depth.
- Dark Brown Sugar: Adds sweetness and a hint of molasses, contributing to the chewy texture.
Variations
I love making this recipe my own by tweaking the nut butter or adding a little extra flair. It’s great to experiment with different flavors and textures so you can find the perfect cookie for your taste buds.
- Nut Butter Swap: I’ve tried tahini and peanut butter in place of almond butter—each brings a unique twist that keeps the recipe exciting.
- Add Nuts or Seeds: Toss in chopped walnuts or pumpkin seeds for some crunch and added nutrients; my family goes crazy for this addition!
- Flaky Sea Salt Topping: Sprinkle a bit on top before baking for that gourmet touch and flavor contrast.
- Chocolate Variations: Use white vegan chocolate chips, or mix dark and milk-style vegan chips for extra chocolate goodness.
How to Make Best Vegan Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by positioning a rack in the middle of your oven and preheat it to 350°F. Line two half-sheet pans with parchment paper to ensure the cookies don’t stick and clean-up is quick. In a small bowl, whisk together all your dry ingredients — flour, baking powder, baking soda, and that pinch of kosher salt — so they’re evenly mixed and ready to shine in the dough.
Step 2: Mix Wet Ingredients and Sugar
In a large bowl, whisk the melted coconut oil, creamy almond butter, water, and vanilla extract until smooth and glossy. Adding the dark brown sugar next, whisk well until fully combined — this ensures your cookies will be sweet with just the right depth from the molasses in the sugar.
Step 3: Combine and Fold in Chocolate
Gently fold the dry ingredients into the wet mixture with a rubber spatula, mixing just until combined. Over-mixing here can make the cookies tough, so keep it light. Finally, stir in the vegan chocolate chips or chopped chocolate evenly through the dough; this is the best part because you get pockets of melty chocolate waiting in every bite!
Step 4: Scoop, Chill if Needed, and Bake
Use a 3-tablespoon cookie scoop to portion the dough into balls, spacing them about 3 inches apart on your parchment-lined pans. If your dough feels too soft to scoop cleanly, pop it in the fridge for 45 minutes to an hour — this step helped me keep the cookies from spreading too much. Bake one pan at a time for about 12 minutes; you’ll notice the edges set while centers stay slightly gooey.
Step 5: Cool and Enjoy
Once out of the oven, the cookies might look puffed up but don’t worry, they’ll fall and crack into that perfect cookie as they cool. Let them rest on the pan on a wire rack for 20 minutes so the edges and bottoms firm up—this is the trick I learned for the ideal texture. Then, serve warm or at room temperature, and if you’re feeling fancy, sprinkle a bit of flaky sea salt on top.
Pro Tips for Making Best Vegan Chocolate Chip Cookies Recipe
- Chill the Dough: I’ve learned chilling dough not only helps with scooping but keeps cookies from spreading too thin and turning crisp too quickly.
- Don’t Overmix: Mixing until just combined preserves that tender chew—overdoing it makes the cookies dense.
- Use Parchment Paper: It prevents sticking and helps the cookies bake evenly without burning on the bottoms.
- Watch the Baking Time: Pull cookies out when edges look set but centers remain soft you’ll get that perfect gooey interior after cooling.
How to Serve Best Vegan Chocolate Chip Cookies Recipe
Garnishes
My go-to garnish is flaky sea salt sprinkled right before serving—it brings out the chocolate flavor splendidly and adds a little crunch. Sometimes I add a tiny drizzle of melted vegan chocolate on top for a fancy touch when serving guests.
Side Dishes
I love pairing these cookies with a cold glass of almond milk or a warm cup of black coffee or chai tea. For brunch or dessert spreads, they go well alongside fresh berries or a vegan whipped cream.
Creative Ways to Present
For birthdays or special occasions, I’ve stacked these cookies with layers of vegan ice cream in between to make simple sandwiches that are always a hit. Presentation-wise, arranging them on a wooden board with little bowls of extra chocolate chips and nuts invites people to customize their own treats.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they stay soft and chewy for up to three days — just make sure to include a slice of bread in the container to keep moisture. After that, they start to get a little dry if left out too long.
Freezing
Whenever I make a big batch, I freeze the raw cookie dough balls on a tray, then transfer them to a freezer bag. This way, I can bake fresh cookies later without any compromise in taste or texture, baking them straight from frozen with a couple extra minutes in the oven.
Reheating
Reheating is easy — just pop a cookie in the microwave for 10-15 seconds, or warm a few in a 300°F oven for 5 minutes to revive that fresh-baked softness and melty chocolate feel. It’s like having a fresh batch every time!
FAQs
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Can I substitute other nut butters in this Best Vegan Chocolate Chip Cookies Recipe?
Absolutely! While almond butter creates a nice flavor, you can swap in peanut butter or tahini for a different but delicious twist. Keep it natural and creamy for best results to maintain the cookie texture.
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Is coconut oil necessary, or can I use another fat?
Coconut oil is key here because it solidifies nicely when cooled, giving these cookies their ideal texture. Using another oil like vegetable or olive oil can make cookies spread too much or be greasier, so I recommend sticking with coconut oil.
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How do I ensure the cookies turn out chewy, not cakey?
Don’t overmix the dough and watch your baking time closely. Pull the cookies out when edges are set but centers still look soft; they’ll finish baking as they cool for a chewy center.
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Can I bake all cookie dough balls at once?
For best results, bake one sheet pan at a time to ensure even heat and avoid over-crowding. This gives you cookies with consistent texture and prevents spreading into each other.
Final Thoughts
This Best Vegan Chocolate Chip Cookies Recipe has become my go-to whenever I want a treat that everyone can enjoy — vegan or not. It’s straightforward, forgiving, and delivers that perfect cookie experience with rich chocolate and just enough chew. Trust me, once you try these, you’ll want to keep this recipe handy for all your cookie cravings and special occasions!
Print
Best Vegan Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Best Vegan Chocolate Chip Cookies are perfectly chewy with gooey centers and crisp edges, made without any animal products. Featuring rich dark chocolate chips, creamy almond butter, and coconut oil, they deliver deep chocolate flavor with a satisfying texture. Ideal for vegan dessert lovers looking for an easy-to-make, buttery cookie that boasts wholesome ingredients and a luxurious taste.
Ingredients
Dry Ingredients
- 2 cups (9 ounces / 250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 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
Add-ins
- 10 ounces vegan chocolate chips or chopped dark chocolate bar (at least 70% cocoa)
Instructions
- Preheat and Prepare Baking Sheets: Position a rack in the center of the oven and preheat to 350°F (175°C). Line two half-sheet pans with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt until fully incorporated to ensure even leavening and seasoning.
- Mix Wet Ingredients and Sugar: In a large bowl, whisk melted coconut oil, almond butter, water, and vanilla extract until smooth. Add the dark brown sugar and whisk until the mixture is fully combined and homogenous.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the wet mixture and gently fold with a rubber spatula until just combined. Stir in the chopped chocolate chips evenly throughout the dough.
- Portion Cookie Dough: Use a 3-tablespoon cookie scoop to portion dough balls on the prepared sheet pans, spacing at least 3 inches apart. If dough is too soft to scoop, refrigerate for 45 minutes to 1 hour to firm up.
- Bake Cookies: Bake one pan at a time for 12 minutes until cookie edges are set but centers remain gooey, allowing for perfect chewy texture.
- Cool Cookies: Remove from oven; cookies may look puffed but will flatten and crack while cooling. Cool on the pan on a wire rack for 20 minutes or until edges and bottoms are firm to touch.
- Serve and Store: Repeat baking with remaining dough. Serve warm or at room temperature. Optionally, sprinkle with flaky sea salt. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
- Coconut Oil: Use either traditional coconut oil for a tropical flavor or refined coconut oil for a more neutral taste that highlights almond and chocolate notes.
- Nut and Seed Butters: This recipe adapts well to alternative nut butters such as tahini or peanut butter for different flavor profiles.
- Equipment: Recommended tools include baking sheets, medium cookie scoop, stainless steel bowls, and optionally a stand-up mixer for smoother mixing.
Nutrition
- Serving Size: 1 cookie (approximately 16g)
- Calories: 89 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
