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.
Holy moly these cookies turned out amazing!! (Kids all agreed!). As usual your recipes don’t disappoint & are always delicious. Thankyou for your talents with us.
I love it! Thank you for sharing, Karen.
I am so confused. Are they supposed to stay in ball shaped form and be really crumbly when you take them out?
Hi, I’m sorry for the confusion. They should be as pictured in the process photos in the post. Does that help at all?
Hey! Could this possibly be made in a skillet as a one pan cookie? Would any adjustments be needed?
Hi Anya, this recipe isn’t designed for that baking method. Sorry!
I’ve made these cookies three times. Not only are they delicious, but the recipe is very forgiving. This last time I forgot to add the water, realizing it during the combine dry-and-wet step. So I added the water then and the cookies didn’t seem to mind! Thank you so much for this super-easy, vegan recipe. My 11-year-old son and cookie aficionado loves the soft chewy inside and crunch outside. Yum!
I’m in love with these cookies, never tasted one I like better. Thanks so much
You’re welcome, Necoma!
Hi Kate!
I’m planning to try this recipe and wanted to know if the water used in the recipe is warm or normal room temperature water?
Also, can I use canola oil in place of coconut/olive oil?
Hi! It was normal tap or room temperature. I prefer the oils listed, but canola may work too. I hope you enjoy them!
I’ve made these cookies so many times and they come out perfectly every time!
I sometimes add raisins instead of chocolate chips and they’re still amazing.
Thanks for sharing!
You’re welcome, Heather.
This recipe is great!
I used olive oil, brown and cane sugar, swapped a quarter cup of the whole wheat APF for wheat germ and used a 100g Lindt 70% cacao bar chopped in place of chocolate chips.
With all substitutions these turned out crispy (not cake-y or too thin), nutty and rich in flavor. Will keep this recipe bookmarked for future uses!
Such a yummy recipe, can I use cookie cutters before freezing and baking to make Christmas shapes?
Hi Kay, that sounds fun! You could try it. Let me know if you do.
Best vegan chocolate chip cookies I’ve ever made. I usually don’t like chocolate chip cookies, but these ones I devoured! :)
I’m happy to hear that, K! Thank you for your review.
This is our favorite cookie recipe! Any experience making it as a cookie cake, such as in a pie dish?! How do you think I’d need to adjust the oven temp or baking time? Thanks!
Hi! I haven’t tried it as a cookie cake so I can’t say for certain without trying it. Sorry!
Could I substitute butter for the oil?
Hi Catherine, this recipe is best as is to get the best cookie. I hope you try it and like it!
I used 2/3 cup of vegan butter (melted) and let the dough sit in the freezer for 10-15 mins (because I wanted the cookies asap lol) and cooked them for 14 minutes at 350 and it they were delightful!! Especially if you like a more cakey cookie!
really loved the recipe and tasted amazing, but can i substitute the flour for oat flour possibly?
Hi! Sure, that should be ok. Be sure to follow my How to Make Oat Flour. Let me know how it turns out!
Did you use granulated sugar or powdered sugar? Also my mix is crumbly and dry. What do you recommend I add to make it moist.
Hi! Granulated and brown or coconut sugar. Did you spoon and level your flour? Sounds like you had too much.
Hi
Two question can I replace white sugar with coconut as don’t want any refined sugar
Also can we substitute with almonds flour.
Thanks
Hi Zainab, these are best as written. Those substitutions would change the recipe.
This was not my favourite and C&K is usually my go-to for sweets. I found there was too much sugar so the taste was too sweet for me (I can always make again with less sugar, I assume). But, the other thing I found unsatisfying was how crunchy they were after baked. The inside’s slightly chewy but the outside is so crispy that it hurts to bite into them. I thought I followed the recipe to the T, what did I do wrong?
I’m sorry you didn’t love these, Amy. You may have left them in slightly too long. Did you refrigerate or freeze them?
That’s very possible. When baking, if it looks the slightest undercooked, I leave it in. I need to remember baked goods continue to cook as they cool.
I put in the fridge.
Love this recipe…wondering if you have tried freezing the dough balls and cooking at a later date…wanting to take on a beach trip and have cookies ready for oven there. Will that work?
Hi, I haven’t tried it, but I believe others may have. I would suggest looking at the comments to see what others suggest.
I’m a huge huge fan of this choc chip cookie recipe. It’s my go-to and receive regular requests to make this – friends refer to this as “the cookie”. I’m thinking of mixing it up next time and use a combination of white, milk and dark chocolate. Love your work Kate!
That’s great to hear, Kara! Thank you for taking the time to review.
I forgot about the tablespoon of extra water. Looks so dry. Will these still work if I cook or should I just throw out and start again?
Hi Kathryn, What did you decide to do?
Still cooked them and they turned out fine. Thank you! Tried them again with olive oil but definitely prefer the coconut oil.
Seriously the easiest, yummiest recipe. Made it between work calls and there was no planning needed as all the ingredients were basic & at hand. Was a little skeptical about the whole wheat but figured cookies are about sugar mostly so why not. They’ve turned out amazing, rounded, crispy outside, chewy inside. I used olive oil & added almond flakes. They are pretty sweet, is there a way I can reduce the sugar without compromising on the texture?
I’m happy you loved it, Deepa! I appreciate your review. Unfortunately, adjusting the sugar would impact the overall the resutls.
These turned out absolutely delicious! Really recommend these, they’re so simple to make and don’t require any strange ingredients, and most importantly they taste nicely :)
Thank you, Julia! I appreciate your review.
These are absolutely delicious! Amazing cookies :)
Hi can i use maida or all purpose flour ?
Hi Zalak, All purpose should work from others experience. Let me know how it works for you!
Is there a reason for the 30 minute chill? Didn’t need it. Made these with grape seed oil, followed recipe accurately, noting not to overmix. But I used ice-cold water. The dough was crumbly but just wet enough to shape into 2 tbs balls (I flattened). So I forwent the chill and just baked straight away at 350F for 15 minutes and they were absolutely perfect. Crunchy top and chewy interior. Maybe some get runny dough because of coconut oil? Or chill is recommended to solidify coconut oil? Maldon salt a really nice touch for dark chocolate.
Hi Sonal, it helps get the overall texture and so they don’t spread too much. I’m glad you approach worked!
I read the Food52 recipe and saw it recommended not to skip the “aging” step, which makes me wonder if there its dependent on some kind of fermentation to enhance the flavor. Maybe a dash of vanilla or a spoonful of Greek yogurt would do the trick (though that’s adding acid). Texturally, even without the chill it’s perfect as is, but going to try the chill because I’m super curious. Thanks again for sharing this phenom recipe. Love all your recipes.
Hi Kate!
Thanks for the recipe.
My cookies are sitting in the oven but after 17mins mine are extremely soft on the top.
Can you suggest what could have gone wrong?
Hi Richa, how did they turn out?
i baked the cookies for around 22mins and they turned out soooo good. My mom simply loved them. I love chunky crisp cookies and from now on these have become my new fav. Though the color wasnt as golden as in the pic. Thanks for such a simple yet delicious recipe.
Hi , can i use vegetable oil ? and change wheat flour to all purpose flour? tq .
Hi, I recommend this recipe as is for the best results.
These cookies are amazing! As an avid baker that just recently switched to dairy free cooking/baking, I was skeptical but these are delicious. You wouldn’t even know that there isn’t any butter or eggs in these. I used refined coconut oil as I’m not a huge fan of the coconut taste and they were great. I’ll be adding these to my regular rotation. Thank you!
You’re welcome, Anna! Thank you for your review.
I have made these cookies a few times and they taste amazing but they never come out flat like your pictures. the only thing I do different is I only use coconut sugar
Would they turn out ok if I didn’t chill or freeze them at all? I don’t mind slightly flatter cookies :)
Hi Hannah, some chilling for best results. I hope you love them!
These cookies were dry, crumbly, and just tasted like oil. They did not spread one bit, even with only 10 minutes of freezing time. Will not make again.
Hi LM, did you spoon and level the flower.
I have never, before this day, made a perfect cookie. But these cookies are capital P Perfect. Kate, thank you so much for bringing this recipe into my life!
Forgiving recipe, and wonderful all around. Crispy on the bottom, soft on the side, delightfully salty!
Wonderful, Allison! Thank you for your review.
I just recently had to go dairy-free for my 3-month old son who is exclusively breastfed, and I so missed chocolate cookies! Oreos are not cutting it so I figured I had to bake it myself (have not found another dairy free cookies in the supermarkets here in NZ). But wow! Thank you for this recipe, I made it with my toddler last night, kept in the fridge overnight, and baked them this arvo. They are so delicious, I can’t believe how easy it is to make! This will be my go-to cookie recipe even after breastfeeding! Thank you!
I’m glad these were just what you needed! I appreciate your review, Therese.
This is the best cookie recipe ever! No one would even guess they are vegan! Obsessed with them!
Thank you, Brittany!
These are so good!! Perfectly nails the classic chocolate chip taste and I love the texture of a little crispy on the outside and soft on the inside. Thank you!!!
I’m happy you enjoyed it, Valerie! Thank you for your review.
These were hands down the BEST vegan chocolate chip cookies I’ve ever tried. Also the most simple recipe too!!! The flakey sea salt on top goes the extra mile :)
whats the measurement for the cup? I realised cup measurements are different everywhere haha! i tried it out too! and it looks nice, yet to eat it!
Hi Kelly, This chart should help! I hope you try them.
We have made these amazing cookies many times. I cut back the sugar a bit – even though the recipe amounts are great. We use a 1 tablespoon cookie scoop and they are perfect. I haven’t made chocolate chip cookies in years and now I do – because of this recipe.
That’s great! Thank you for sharing, Chris.
Can you use All Purpose flour in place of the whole wheat flour? Even swap?
Hi Frank, you can try it. It can work as a substitute in some cases. Let me know how they turn out!
great recipe, thanks mine have cocoa and sprinkles in them. i needed another tablespoon of water with the cocoa added. might try some coconut next time. but its a versatile recipe
How long do they keep? And Can you freeze them?
Hi! They should keep for a few days and I assume freeze well. Although, I haven’t tried it. Let me know what you think!
Kate, these cookies are amazing. Thank your for always providing wonderful recipes. I’m impressed that these cookies came out great with less processed sugars. I am definitely making these again!
You’re welcome, Laura!
Heyy…the cookies turned out FANTASTIC and VERY TASTY!!!..but unfortunately they were a bit hard..do u know why or how CLD I make then softer?..ty!
Hi! I’m glad you enjoyed the taste. How long did you bake them for?
About 15 min :)
Try a little less time next time. Sometimes ovens can vary.
I made these today for a friend’s birthday party – they were absolutely wonderful! And so quick and easy!
I’m happy you enjoyed them, Char!
I was skeptical of these- I had yet to find a good vegan chocolate chip cookie. But WOW, these are delicious! Definitely going to keep this recipe on hand!
I’m happy you tried them, Samatha. I appreciate your review!
Oh my goodness, these were delicious. It was my first time making vegan cookies – I made them for a vegan colleague – and they were so good I think we may switch to these forever! I followed the recipe exactly, but used 1 cup of all purpose flour and 1 cup of whole wheat. Used a cut up dark chocolate bar. So so good. Thank you!
You’re welcome, Rebecca! I’m glad you loved them.
Late in the afternoon, my 3.5 year-old asked if we could make cookies. We have (and love) your cookbook, but decided to try these ones instead. Wow, they are amazing! Every single recipe we try of yours is though, so I shouldn’t be that surprised, haha! We’ll definitely be making these again!
These cookies are the bomb! I cooked mine for 22 mins – perfection! They won’t last long around here!
I love hat, ALiza! Thank you for your review.
Thank you so much for the recipe! My first time baking cookies turned out to be really good! My family loved it!
Hello, l just made this recipe for my catering event. They were hit! This is one of the best chocolate chip recipes ever.
Extremely easy to make and so delicious!
These turned out amazing! Thank you and best of all they are vegan :)
I’m glad you loved them, Michelle! Thank you for your review.
These are REALLY good and I’m a bit of a cookie snob. I was a little hesitant to try a cookie recipe without butter and eggs, but Cookie&Kate recipe’s have never let me down. I didn’t tell my husband these were vegan and his first bite was followed with “mmmm, these are really good”!
I’m glad these didn’t let you down either, Katie. I appreciate your review!
Have you tried adding Oats to this recipe?
Or using butter? :) what amount would you use?
Hi Mariel, I haven’t. Sorry!
I used 70% dark chocolate chips and added a tsp of vanilla, and they’re delish! If I wanted to use eggs, how many would I use instead of the water?
Hi Julie, adding eggs would change the recipes. I’m not sure without trying it.
Oh my. Delicious and came together easy. Used avocado oil. Thank you for another great recipe! I come here first for veggies and treats.
You’re welcome, Tesia!