Vegan Chocolate Chip Cookies
These amazing chocolate chip cookies are miraculously vegan. They're easy to make with basic, wholesome ingredients (no mixer required).
Updated by Kathryne Taylor on June 10, 2025
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.
- Lemon, Rosemary and Olive Oil Shortbread
- Pumpkin Polvorones (Mexican Wedding Cookies)
- Chocolate Peanut Butter Crispy Bars
- Healthier Gingerbread Cookies: See recipe notes.
- Monster Cookies: See recipe notes.
- Peanut Butter Oat Cookies: See recipe notes.
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.
Ingredients
- 2 cups white whole wheat flour, regular whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ¼ cups vegan chocolate chips*
- ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
- ½ cup sugar
- ½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
- ¼ cup plus 1 tablespoon water
- Flaky sea salt for sprinkling (optional)
Instructions
- 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.
I’m so excited to try these cookies!
I am excited for you to try them as well! Let me know what you think, Fiona.
You’re killing me. At first I was like “hmmm cookies with no butter?” but those photos of those melty chocolate chunks with the flaky sea salt… These are now high on my list of things to make!
Win! Thank you, Kelly for sharing :)
Thank you for sharing so many vegan recipes lately! I’ve loved all of your recipes that I’ve tried (40+ at this point!), and while it’s great that you always offer vegan mods, it’s wonderful not to have to worry about them!
Also, I’ve been meaning to try to bake the ovenly vegan cookies (I live in NYC so I’ve been able to try them straight from the source, and they’re excellent), but have been scared off by the long cooling times. Excited to try your easier version!
Should I be embarrassed to say that I’ve made these three times since you posted this two weeks ago? I think it’s safe to say that these are my new go-to vegan cookie! I’ve shared them with a few non-vegans, one of whom has an instinctual disdain for all things vegan, and they all agreed that these were not only undetectably vegan, but also some of the best chocolate chip cookies they’ve ever tried!
Hi Kate—could you make these gluten free by using Bob’s Red Mill All Purpose GF flour instead? Thanks!!!!
Hi Nala, I haven’t gotten a chance to try yet, so I’m not sure! It might be worth a shot. I hope to test that option soon (might be about 10 days since I’ll be out of town next week) but I will update the recipe notes afterward. If you try, please let me know how they turned out!
I tried it using Grandpa’s Kitchen Gluten- Free flour blend (a 1:1 substitution) and they worked perfectly! I didn’t refrigerate or freeze before baking. They didn’t spread at all, so halfway through baking I smushed them just a bit.
OMG these cookies are amazing and vegan!! I used spelt flour as substitute and they turned out amazing!! Embarassed to say I ate a whole batch myself and need to make more now. :)
I swore to myself – SWORE! – I would never again make any recipe for chocolate chip cookies because all I tried never lived up to expectation. Then, as I was making your spicy black bean soup, Kate, (delish btw!) your cookie recipe came through. I hesitated. I thought about it. “OK! One more time, but this is the LAST time”, I said to myself. Omg, Kate, I’m SO glad I took a chance! These cookies are really, really delicious and I will definitely make them again. When will I learn to never doubt you? Thank you sooo much!!
I am glad you gave one last try! :) You are very welcome. I am so happy I feel like there is a chocolate chip cookie that has lived up to my expectations as well.
Making these right now and the dough is very dry and crumbly. Add more oil? Water? Thanks!
Hey Bea, I know what it’s like to be stuck in a pinch as you’re making something and you have a question. Mine turned out exactly as Kate specified and look exactly like her photos. I used coconut sugar (vs brown sugar). Did you melt your coconut oil before adding? Just a thought.
Thanks Rose! I did use brown sugar (didn’t have coconut sugar on hand), melted coconut oil, and white whole wheat flour. I added a bit more of the oil along with a few splashes of water which helped. Though they turned out a tad mounded, my family loved them! I will try the recipe again with coconut sugar to see if that improves the texture.
Hi Bea, that is strange. I’m glad you managed to make them work for you. How did you measure your flour? I measure mine by spooning flour into the measuring cup and leveling the top with a knife. If you scoop the flour directly into the measuring cup, you could end up with 30 to 50% more flour than I did, which would explain why the dough was dry.
Kate! My favorite dessert is chocolate chip cookies right out of the oven, so as soon as I saw this I knew I had to make it. This recipe truly is amazing. I used brown sugar instead of coconut sugar. At first, the dough was too dry but I just added a couple of tablespoons of water and that solved my problem. They turned out exactly as you described, (which I thought was too good to be true). I ate three right off the cooling rack and then gave half of them away to prevent from eating every single one. This is my new favorite chocolate chip cookie recipe! Thanks, and Happy New Year!
Thanks! Good to know! I think I’ll make them again today! Mmm…
Hi:
You didn’t mention using gluten-free flour as an option for the cookies, so I’m assuming it either won’t work or you didn’t try it?
Thanks,
Hi Marilyn, I haven’t gotten a chance to try yet, so I’m not sure! It might be worth a shot. I hope to test that option soon (might be about 10 days since I’ll be out of town next week) but I will update the recipe notes afterward. If you try, please let me know how they turned out!
I tried it using Grandpa’s Kitchen Gluten- Free flour blend (a 1:1 substitution) and they worked perfectly! I didn’t refrigerate or freeze before baking. They didn’t spread at all, so halfway through baking I smushed them just a bit.
I just made these! I did not follow your directions and needed to add an egg to help combine the ingredients. I used avacado oil and all brown sugar. I baked these in a 13 x 9 cause I did not feel like waiting to chill them – they were DELICIOUS! I was pleasantly surprised! Thank you for a wonderful recipe! I am enjoying your cookbook btw — Merry Christmas!!
Thank you, Trisha for your comment and review! Merry Christmas to you as well.
I made these cookies this afternoon. Overall, really good! The recipe came together easily and resulted in nice big cookies with a soft center and crispy edge. I used avacado oil but get a faint taste of the oil. Next time I will try coconut oil, which I think would give the cookies a nice additional layer of flavor. My husband says they are delicious! One suggestion – I think if you are making these for a very strict vegan you may want to use organic sugar or try one of the brands listed on PETA’s website: https://www.peta.org/living/food/is-sugar-vegan/.
Great! Thank you, Margaret for trying them :)
Can’t wait to make these tomorrow! #vegan
Let me know what you think, Jen!
Kate- They are so delicious! My family and I enjoy your recipes so much. It’s so important for to me find the healthiest recipes for my kids without sacrificing taste. Thank you!
They definitely live up to the simple and quick criteria. I made these at 9 pm and had plenty of time to bake, cool and even eat them. They are delicious too.
I am glad you thought so, Jeff! If you would want to leave a star review, I would appreciate it. :)
Never met a chocolate chip cookie I didn’t like!
Hopefully this one lives up to that as well, Gaby!
These look amazing! And I love the short ingredient list as well.
I am a regular visitor to your website for recipe inspiration, but somehow I went 2-3 weeks without checking out your new recipes/posts; when I checked this morning I saw that the last 4-5 recipes you posted all look amazing…needless to say my meal prep for next week will be heavy on the Cookie and Kate recipes!
Welcome back, Melissa! There are a lot of great ones that is for sure. It’s important to mix the savory and the sweet for the menu. :) Enjoy!
Ahh I am SO excited for this recipe! I’ve tried the Ovenly recipe and liked it, but I’m pumped to try yours too! Chocolate chips cookies FTW!
I am glad you are excited, Abby! I am too :) Let me know what you think!
Best vegan chocolate chips cookies I’ve ever had!
Thank you, Daina!
These really are wonderful! They will be my go-to cookie recipe from now on. I was a little short on the required amount of chocolate chips, so added some chopped pecans as well. I also added ‘mixed spice’ for a bit of complexity.
I’ve only baked half so far (I knew I wouldn’t be able to trust my self-restraint), so half the dough is in a tube in the freezer. If that batch turn out ok, I’ll be unstoppable :)
Let me know how it freezes up, Alisha! Way to have some control, with these babies that is hard to do!
I’ve had one test batch made from my frozen roll of dough – they worked beautifully!
I’m going to make a double batch soon, and have a stash in my freezer. The good news is that I don’t ‘have’ to eat a whole batch anymore (my husband lacks a sweet tooth, though he did think these were wonderful), but the bad news is that now I am about 30 minutes away from amazing cookies any time that I get a craving… That has its own dangers.
Hi Kate – Looking forward to trying this recipe! What is your storage suggestion for these cookies?
I would recommend an airtight container! They will last a few days on the counter.
Holy moly! What a cookie! It is everything you promised. Thick, chewy in the middle, slightly crispy edges. My dough seemed a touch on the dry side, so I followed my gut and added 2 more teaspoons of water, and that did the trick. Amazing recipe! Love that they’re vegan too. :)
Hooray!! I am so happy you thought so as well. I appreciate it, Tiffany.
Can we make this dough and freeze it to cook later on.
I haven’t tried it yet. But if you do, let me know how it goes!
Hi Kate,
I love your site! I was wondering what recipe plug in you use? I really like how its display. Any direction would be great.
Thx,
L
Hi Lerin, I use WP Tasty and customized the display myself.
Made with olive oil, regular AP flour, and coconut sugar – so good!
Great! I am happy it worked well.
What beautiful cookies! Hey, you gotta love accidentally vegan recipes! There are so many ways to ace the chocolate chip cookie that you can’t go wrong with all kinds of recipes!
Thank you!
These are the BEST chocolate cookies I have tasted!
Love that! If you wouldn’t mind leaving a star review since they were the best, I would appreciate it. :)
Everyone loved these. I ate way too many of them..
That’s great to hear, Jeff! Thank you for your review.
Hi greetings from the UK.
Thanks for fabulous recipe can’t wait to try making the cookies.
I was thinking of using a light Rapeseed Oil? ALso what does one cup of flour and 1/2 a cup of packed brown sugar weigh in grams?When I use cup measurements recipes do not always work out well for me. I find gram measurements are much more accurate. Or even pounds and ounces as I can switch my kitchen scales to either metric or imperial weighing.
I follow several food bloggers and I really appreciate it when metric (grams) are bracketed after the cup measure. A thought for the future perhaps. Downside more work for you though…..n
Thanks you, I recently purchased your cookbook – amazing!
Hi Nina! Thank you so much for buying the book. I appreciate your support! I have been hesitant to add gram measurements because they make the ingredients lists longer (and therefore might appear more complicated) and introduce more room for error, and like you said, they do add more work for me. :) I don’t know that I will be able to go back and add gram measurements to my 500+ recipes but I am hopeful that someday technology will be able to do it for me! Rapeseed oil should be fine here, I think.
HI Kate, thanks for taking the time out to reply, very much appreciated.
I perfectly understand you cannot go back re writing 500 recipes to give gram or Imperial measurements. Yes, I agree, let us hope technology improves and makes it easier to add weight directions for UK followers…perhaps as I am unused to using cup measurements that is my lack of success. When I watch American/Universal tv cookery programmes the way they scoop the cup measurements seems different every time… which is why grams OR even pounds and ounces would be soooooooo good and much more accurate. Best wishes Nina
ps I have noticed more blogs are giving gram measurements in recipes so perhaps it is worth thinking about for the future. Even just experimenting with recipes of your own and comparing weight variations. Thanks again for answering …….
Great recipe texture-wise, but I found them to be rather bland. I used avocado oil, so not sure if the coconut oil makes them sweeter.
I am sorry to hear that, Meredith! Avocado oil is considered more of a neutral flavored oil. If you are looking for a little more flavor, I recommend coconut oil as the flavor will come through slightly in this recipe. I hope this helps!
Hello! I’d like to make these to give out at Christmas. Do you think the cooked cookies will freeze ok? Thanks!
Hi Karen – I haven’t tried freezing these ones yet, but cookies typically freeze well so these should too. Let me know! Thanks, Karen for giving them a try.
Hi Kate!
Love your blog. Keep up the good work.
I tried these cookies using Grandpa’s Kitchen Gluten- Free flour blend and they worked perfectly. The only thing I noticed was the cookies didn’t spread, so I had to flatten them just a bit halfway through the cook time. I also didn’t rest/refrigerate/freeze them before baking (and I live at 6,000 ft elevation). I also tested them as written and the elevation didn’t affect the final product.
Thanks!
Thank you, Morgan! I love hearing how my recipes work gluten-free. I appreciate your comment and review. :)
I just made these with brown sugar. I kept everything else the same, except I added some pumpkin spice pecans that needed to be used, and these are hands down the best vegan chocolate chip cookies I’ve ever tried. So easy!
Great to hear, Whitney! Thanks so much for your review.
I just took these out of the oven and the name says it all…AMAZING! I love that they’re vegan and I can’t wait to share with our non-vegan friends to prove that vegan cookies can be delicious! Thank you for sharing this recipe!
Love to hear that, Heather! Thanks so much for trying them and for your review.
Amazing recipe! Def a keeper!
Question about the sugars though…has anybody tried making this recipe with only coconut sugar only?
Great! And I haven’t tried with only coconut so I can’t provide insight there, sorry!
Can you tell me whether you use a fan forced oven for these cookies please?
No, I didn’t use a convection oven, just a regular oven.
I have never left a comment on a food blog but these cookies deserve a response. These are hands down the BEST chocolate chip cookies I have ever made. Thank you Katie for ending my quest for the perfect cookie!!! I would give them 10 stars if I could.
Well, thank you for leaving a comment Sarah! I am so happy they are the best in your book too. :) Thanks for the star rating!
Whoa, these were outrageous! I’m truly gifted at screwing cookies up but these were seriously Devine. Thank you!
5-stars without a doubt
I am glad they worked so well for you! They are quite wonderful.
Just made the chocolate chip coconut oil cookies.
Amazing. I’ve tried hundreds of different recipes and have never
gotten such delicous results.
Thanks Kate
I made them because the thought of Coconut Oil was just so appealing.
I love to hear that! It is about time, right?! Thanks so much for your comment. If you would want to leave a star review, I would really appreciate it! :)
This cookie is perfection. My now go-to chocolate chip cookie recipe – thanks!
Hooray! Love that. Thanks so much for your review.
The cookies tasted delicious but stayed as a ball when baked, and didn’t flatten and look like your pictures. What’s the trick??
Hi Carol, that’s strange! How do you measure your flour? I use the spoon and swoop method—spoon the flour into the cups, then level with a knife. If you scooped flour directly into the cups, you can end up with a lot more flour, which might explain why they didn’t spread.
These came out great! Thanks for the great recipe :)
Love to hear that! Thank you, Nicole for the review.
Hi, thanks for your receipes. They are all so good. I tried the vegan cookie receipe as per the receipe however my turned out really hard. The taste is really nice but just turned really hard. I am sure I have gone wrong somewhere. Also I was slightly confused about the quarter cup plus 1 table spoon water & same with oil, do I need to add all this in a separate bowl & then add the flour mixture or is the 1 tablespoon water & oil used for something else.
Hi Nima, I’m sorry your cookies didn’t turn out quite right. They shouldn’t have been so hard. The water and oil are added in full in step 2. If you left out the extra tablespoon of each, that might explain why the cookies turned out hard. Also of note—be sure to measure your flour like I do. Spoon flour into the measuring cup and then level off the top with a knife. If you scoop flour into the cups, you can end up with way too much flour, which will produce dense cookies.
These cookies are, true to their name, amazing. I used a “light tasting” olive oil and I was shocked when I couldn’t taste an olive oil taste at all – definitely worth trying if you don’t have coconut oil on hand! I also used the brown sugar instead of coconut sugar and that worked beautifully, and Trader Joe’s Semisweet Chocolate Chunks, which were delicious, though I want to try a true dark chocolate in my next batch. I thought the texture of the dough, while fine, was a bit too boring – next batch I want to swap out a 1/2 cup of the flour for old fashioned oats and see if that gives me the texture I want. :)
I added about 1/3 cup chocolate chips more than the recipe called for, to finish off the bag, and that broke up the dough enough that I couldn’t use an ice cream scoop on it – I had to press each cookie together with my hands before I froze them on the baking sheets. If you stick with the recommended amount of chocolate chips, though, you’ll probably be fine using an ice cream scoop.
I left these cookies in the oven too long – they were so soft and gooey at 14 minutes I went all the way to 19 minutes, and though they were deliciously chewy when they first came out, they’ve hardened up somewhat and the bottoms are too brown. Next time, I’ll definitely stop at 15 minutes. Trust that they will harden as they cool!
I’ve served these to my whole family, and no can can believe they’re vegan – they’re just as soft, chewy, and fluffy as cookies made with butter and eggs. Thanks for a great recipe, Kate!
Thank you, Mary for your comment and review! I appreciate you sharing your experience.
Hi Kate
I scanned the comments for an answer to this question… I hope I didn’t miss it!
I have avocado oil…but don’t think I want the taste of avocado in the cookie.
Is canola oil considered a “neutral oil” ?
I’m so looking forward to trying this recipe !
P.S. The pictures of Cookie completely make my day…every time!
That will work! Other oils I recommend with these are avocado oil or safflower oil. Enjoy!
Hi Kate, I can understand why this cookies are on your favourite list because they are one of my favourite recipes of the year! They are amazing, so good to have a dairy-free cookie recipe, that’s healthy too!! These cookies really do taste wonderful. I hope the last day of 2017 treats you well, and all the best for the New Year!
I’m happy to hear that Samantha! Best of luck in the New Year to you as well.
I am baking my cookies as I type now… 3:50am in the morning right after new years!!! :) Happy 2018. Thank you for your wonderful recipe. Smells uber right now in the kitchen. Can’t wait to try them!
Love that! How did it go?
They were a big hit… My new best chocolate chip cookie now! :)
Thank you again!! I will try with coconut oil next time.
I just made these cookies!
I used all suggested ingredients, except for the oil…I opted to try sunflower oil (had no safflower oil) thinking it would be a bit quicker than melting the coconut oil. I think I should have used coconut oil. The cookies taste a touch odd, but still good. I’m also dealing with a cold and am very stuffed up so my sense of taste is off!
But, they look like your photos!
I made them for a vegan friend who’s visiting tomorrow, so will see what she thinks!
Love your recipes! Thank you! I also have a copy of your amazing cookbook on it’s way to me! Can’t wait!
Yes, you want to be careful with the oil you use for these for sure. What did your friend think? And thanks so much for your support!
My friend loved them! So did my kids and hers.
I will make them with coconut oil next time for sure. Thanks! :)
How could I not make these cookies when it was on the top of Kate’s favorite recipes of 2017? So, I wasn’t surprised that they turned out to be delicious and quickly vanished! The cookies came together really easily – I used brown sugar instead of coconut sugar, semi-sweet chocolate chips (kids choice) and skipped the salt. Everyone raved about how good they were! Thanks Kate for sharing your favorites, as that was the hook that got me to try them. Now they will be my go-to cookie recipe!
You are welcome! Thank you, Emily for trying them. I do think I have finally cracked the chocolate chip cookie code. :)
These cookies live up to their name!! I love all of your recipes, Kate. Healthy really can be delicious.Thank you for your wonderful blog and beautiful cook book!
You’re so welcome! I’m happy you are a fan of all of it. I really appreciate your kind words and support, Judy!
I was skeptical because I’ve been making my favourite chocolate chip cookie with white flour, eggs and butter for years. But I have been feeling a bit guilty about eating them this way. This was a lighter cookie in flavour — because of the butter I suspect — but it was definitely enjoyable to eat. My husband couldn’t even taste the whole wheat difference! The edges had a wonderful crisp and the insides were slightly chewy. I did make one little modification to make them even healthier — I made them whole grain by adding 2 tablespoons of wheat germ. I also used extra light olive oil. I didn’t freeze them but only refrigerated for about 15 minutes as I was short on time, but they turned out fine. The cookies spread a bit so they were about 10 cm wide. Thanks for a great recipe! I will be making these again!
Thank you, Grace for sharing! I’m happy you thought so. :)
The first time I made these cookies, my batter was dry and crumbly and the cookies turned out hard and dry (but still tasty). This time I followed the advice you had given others and I spooned the flour into the measuring cup. Sure enough, the batter was moist and the cookies were DELICIOUS! No one would ever guess they are vegan! My only question is why does the recipe call for refrigerating/freezing the cookies before baking? Is this step necessary? Thanks for a great recipe!
I’m glad it worked the second time, Karen! I do find it necessary for these cookies. It helps to set them up and solidify the coconut oil. Thanks so much for your review!
So this is my second time making these cookies, the first time was a total failure- and now i know why! I didn’t let the cookies freeze before baking- I must have missed this step the first time around and the batch came out awful, runny, gritty and just bad. FAST FORWARD to now! First off- I have your cook book * hinted relentlessly at christmas time to the boyf, who (thank God) picked up on the hint * AND I LOVE IT! So now when I’m looking for a recipe, I’m all “What does Cookie & Kate have” first. Anyways. This time around I read the instructions fully, let the cookies sit outside in ~14*F winter weather for 40 minutes and baked them for ~17 minutes at 350*…They came out PERFECT! Crunchy outside, soft inside, slight hint of coconut (which i LOVE!) I would highly suggest 1. this recipe, 2. using the coconut oil- make sure you melt it!!
What is your thoughts on adding a touch of vanilla extract? Or mixing some walnuts into the batch? Or pistachios? This recipe was soo good and definitely replaced my go-to chocolate chip cookie recipe. I already make your health-ier version of banana bread, so I love finding health-ier versions of my favorite goodies!
THANKS AGAIN!!
-much love-
I’m glad they worked the second time around! Thanks for your support and glad you are enjoying the cookbook. You could try adding those in. Baking time might need to be adjusted with the addition of nuts, so just keep close eye. Let me know how it goes!
Hello,
You truly are a lifesaver for my home cooking! These cookie were delicous– especially right out of the oven after they have cooled for a few minutes. One problem I had was after cooling down completely they became pretty hard. How can the cookie stay soft similar to when they came out of oven and were partially cooled? I like crispy edges, but mostly a soft chewy interior.
You’re so kind! I’m glad the blog and this recipe is a great tool for you. As to the cookies becoming hard, did you allow them to chill for the recommended time? Also, how long did you leave them in the oven? Over baking can cause that. Just when you think they need one more minute, they can keep cooking as they cool. Hope this helps!