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.
They sound good, but I am confused. The recipe says the yield is 13 cookies (one per serving) which is an oddly small batch. But my main question is, why do you need two cookie sheets for13 cookies, since they are tiny and don’t appear to spread? (No rating because I haven’t tried it yet.)
Hi Catherine, the cookies aren’t tiny—they’re about 3 1/2″ across! You can only bake half of the batch per pan. The pan shown in the picture with six cookies on it is a half-sheet pan, for reference.
Mill your own flour Kate! Then you can have a festival of cookie dough eating with this awesome recipe!! I’ve been milling mine for years now, and use the ole’ trusty NutriMill. It’s fantastic and super quick. Evidently, whole wheat flour loses 90% of it’s nutritional value 24 hours after milling. Wheat berries stay good for years! I mill only the amount I need (a couple.of cups at a time). In addition to being safer and more nutritious, the flavor is amazing AND… IT’S CHEAPER!
Thanks for sharing, Renee. That sounds like an interesting thought!
Can’t wait to try the recipe!
Be sure to report back what you think, Rhonda!
Hi Kate!
Its fantastic!
Rhonda
I just made these vegan chocolate chip cookies and they are amazingly delicious! They are surely going to be one of my family favorites!
So happy to hear that, Susan! If you would like to leave a star review since you love this one, I would appreciate it!
Hey Kate! These cookies came out sooo well! The dough was a little crumbly, so I was skeptical, but they really came out crispy and delicious! Thanks for the recipe!
Hooray! Love to hear they worked well for you, Kristin. Thanks for your review!
When you ask for 1/2 cup sugar (besides the coconut or brown sugar) – you mean white sugar? If so, can we just add more coconut sugar? How much?
Yes, regular sugar. The combination of sugar is key here. Thanks for the question!
Hello again,
Sorry to be nosy but could you explain why the combination of sugars is so important? It’s just I am really interested in understanding what is it about the recipes we like that works to make such good delicacies. My aim is to have an actual knowledge of the whole chemical process so I can repeat when needed and creating new recipes. Thank you in advance!
Can I use regular unbleached flour?
Hey Amy, I think that’ll work well!
Wow! These cookies turned out amazing. Another fantastic recipe Kate! Thank you so much!
You’re welcome! Thanks so much for the review.
I could go to town with that batter!
It’s so amazing!
I followed the recipe to the letter, and even used the linked page to weigh out my flour/sugar, but the dough came out really liquid-y. Even after freezing them they spread out a lot so they’re not quite like the pictures. They still taste good although the texture is off. Also, why no vanilla?
Hi Catherine, I’m sorry to hear that! What kind of flour and oil did you use? I didn’t add vanilla because the original recipe didn’t call for it, and I didn’t feel like it was lacking in flavor.
I loved these cookies!
Great to hear, Susan!
The last three recipes of yours that popped up on my Instagram feed I made the same day… this one is number four! They’re chilling in the freezer right now! My dough came out really dry and crumbly, even after I added a little more oil. I’m hoping they cook okay!
You made my day! Thank you so much, Lauren.
Can I just say that these look amazing?! I can’t wait to try them – love all your recipes and the cookbook!
Thank you, Haley!
These were amazing!!!! Turned out perfectly and new favorite cookie recipe with our family!
Hooray! Thank you for sharing, Shannon.
Hi Kate! Love all your recipes! I just tried this cookie receipe but they came out super flat and crunchy…I didn’t follow the directions step by step (baking with my 4 year old and we just threw all ingredients together in a bowl and mixed!!), I’m wondering if that would have any impact? Or any other reason? They still tasted delicious and I’d really love to try these again. Thank you!
Hi Susan, bummed to hear that! That shouldn’t have happened. I think you’ll have better results if you mix as directed with two bowls. Did you freeze the cookies as directed? I think that helps the cookies shape up nicely.
I made these cookies with my 5-year-old. We had a blast! Stirring the chocolate chips in the flour mixture is fun and so practical, I rarely see it in coolie recipes. The dough was good to me, too oily tasting to her. Once we baked them they were delicious and so beautiful. Thank you for such an awesome, easy, and clever recipe.
That sounds so fun! Thank you for sharing, Laura. I’m glad they are loved by all.
These are *fantastic* — probably my new go-to chocolate chip cookie. I halved the recipe to make 10 small cookies and baked them for about 15 minutes.
This makes me so excited! I’m really glad these are you’re favorite, too. Thanks for sharing, Meg!
These were so good. Perfect texture. I followed the recipe exactly as written. I have never been able to make a good chocolate chip cookie (vegan or not) and this was the first time I felt successful! I will definitely make it again.
That’s a win! I’m so glad these were just perfect for you, Christina!
Omg, just made these and they are amazing! I used the nestle chocolate chunks and my edges became golden after 10-11 min so I took them out early and they are literal perfection! I recommend NOT skipping the salt at the end!
Oh yes, the flaky salt is so delicious! Thank you, Jami for sharing.
Not vegan, and normally don’t bake or follow recipes when I cook, but I am 9 months pregnant and was dying for some homemade cookies. This recipe looked easy enough, and it definitely did not disappoint!!! Surprising, considering I used a coffee mug to measure/eyeball everything since I don’t have measuring cups! Can’t get chocolate chips where I live so I used chopped 60% chocolate instead, which worked just as well! Highly recommended. :)
Congratulations, Cait! How exciting! I’m glad you loved these cookies.
Wanting to bake these cookies. My concern, can my cookie sheet confront refrigerator to oven.
Hi Sherry! What type of cookie sheet do you have? What is the specific concern. Love to help you out here!
Hello Kate,
I made these cookies the other day and there’s just one problem: they’re so delicious I can’t stop eating them!!!!
No one would ever know they are vegan on top of it!
Thank you Kate!!! :)
That’s a big problem, ha! So good they are all gone too quick. Thank you for sharing, Marisa.
These are phenomenal! They are perfectly crispy which is so hard to find in a dairy free cookie recipe! Thank you so much, this is my new go-to recipe.
Crispy and gooey, the best combination! Thank you, Katherine for sharing!
These are so good! I will definitely be pulling this recipe out anytime a craving for a classic chocolate chip cookie hits!
Wonderful, Emily! Thanks so much for your review.
Hi I have just made this it was very runny at first then I had a phone call so it was left for a long time by the time I got back it had thickened so perhaps that’s the answer, it’s lovely thank you would it freeze as I couldn’t eat all of it all.
Thanks for sharing, Hazel! I’m happy this worked for you.
Simple and great! Thanks
Thank you, Leah!
Thanks for this recipe!! I’ve been looking for a good chocolate chip cookie recipe for a long time and these cookies worked out perfect!! And they are are vegan!
It was time the blog had the best chocolate chip cookie recipe. Thank you, Karolien for your review!
Hi Kate
Any chance you tried making this with almond pulp? I’m always hoping I can make use of my wet pulp after making almond milk. I realize it does not contain the same benefits of ground almonds but do you think this ingredient would provide the same outcome? Thank you for providing so many wonderful recipes. I’m a big fan.
I haven’t tried that, no. I’m going to guess and say it wont work as the pulp is wet and not exactly sure how that would work with the other ingredients, especially in its wet state. You would want to dry out the pulp prior to trying to use it as a flour. Also, almond flour doesn’t provide the best result here. Sorry!
I am wondering if these are hard and crunchy or soft and chewy (my preference is the latter). Also is there a reason you use 2 types of sugar i.e. coconut or brown and then a second type you call “regular” sugar which is, I assume, white sugar?). Could you use all brown sugar?
Hi Wendy! They’re not crunchy. They’re more firm around the edges and chewy in the middle. Can’t say they’re particularly soft in the middle, but they’re super nice. Both types of sugar contribute to the final result’s flavor/texture and I prefer the cookies as written. However, I’ve heard from other commenters that all coconut sugar has worked well for them so I suspect all brown sugar would work, too!
The two different types of sugar lead to a more complex texture: more soft and chewy! Granulated white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture in the dough). It also encourages spreading as the sugar melts. Brown sugar makes cookies moister and chewier than does white sugar. — Mass also helps cookies stay moist–big dollops of dough make softer and chewier cookies than tiny spoonfuls of dough. Most important, don’t bake them too long–remove from the oven when the cookie rim is brown and at least 1/3 of the center top remains pale. The cooked centers will be soft.
I made these on Halloween and then…had to make them again yesterday because they were gone. The 4 in my family (and our neighbors) are hooked. Thank you so much!!!
A good problem to have, right? Thanks for sharing, Kate! I’m glad these were a hit.
Halved the recipe, and used grapeseed oil, and regular flour, as that’s what I had on hand. I was pleasantly surprised! It’s not as sweet as a typical chocolate chip cookie, but in a good way.
Thanks for your review, Marisa!
These were absolutely incredible.
I used EVOO, and because I didn’t have any coconut or brown sugar I subbed 1/4 cup of honey for that part of the recipe. It worked amazingly! The cookies still caramelised because of the 1/2 cup of white sugar, but had a slight honey+oil Mediterranean background note going on :) My new favourite recipe
I’m so happy to hear that, Amanda! Thanks for trying them. :)
Is it possible to substitue the wheat flour for coconut flour or would that change the end product too much?
Coconut flour wouldn’t work well here, sorry! If you are trying to make these gluten free, check out my recipe notes!
Hi Kate! I was so happy to find a recipe that provided an option other than coconut or olive oil for the fat. I mixed avocado oil and sunflower oil, as I wanted a more neutral flavor. The only other change I made was topping off the 1/4 cup of water with a tsp or two of vanilla. My cookies weren’t totally vegan because I used Ghiradelli chips, but they had no cholesterol, which was my goal. Freezing for half an hour worked perfectly.
Now, the important part…my husband and I were very pleasantly surprised. These are really good cookies! Thanks so much for sharing this recipe.
I’m happy to hear that, Lori! Thanks for your review.
Hi! Love your recipes! Could I bake the cookies right after the dough is ready? Or the freeze part is a must? Thank you!
Freezing is really helpful for these to turn out just right! :)
Hello! So yummy! Has anyone tried freezing these after baking, please?
I believe readers have tried with good luck! You can always look through the other comments to see what has worked well, Louise. Thanks so much!
Hi Kate, I tried with one and it was perfect after freezing so they’ve all gone into the freezer and we’ve been pulling them out. Perfect for when friends drop around and the cupboard is bare. My 4yo loves them and, like another Aussie who commented here, we get about 25 cookies out of the mix! Thank you!
Just made this chocolate chip cookie…so very good!!!! Thanks!!
You’re welcome, Sandy!
My dough was also a little crumbly, but they tasted great!!
I’m sorry it was crumbly for you! But happy you like the taste.
Excellent recipe and not too sugary or overbearing as I’ve experienced with other cookie recipes. Love the subtle coconut flavour that comes with it. Texture is crispy and soft at the same time. Highly reccomend to anyone :)
Thank you for the recommendation, Waiata!
These were great! I would never guess they are vegan. I am so happy to find a chocolate chip recipe that is easy that my son with food allergies can enjoy!!
Thank you!
Jen
You’re welcome, Jen! Thanks for trying the recipe.
The cookie actually was good however it was very hard and crunchy….mine spread all over the sheet….I’m thinking it was too much oil….
Unlike the other posters, my batter was not crumbly
What a wonderful recipe I have never liked CC cookies until this recipe!!!! I love your website and use many of your recipes
Again thanks
Thank you, Dorothy!
I’ve made these three times and they’re always AMAZING. My new go-to recipe! I’ve used coconut oil and avocado oil, added vanilla, and even used all coconut sugar once because I was out of regular. The best!
I’m glad you agree they are the best, Alexis! Thanks so much for your review.
SOOO GOOD! My son wanted to make chocolate chip cookies and we made these together. I went the freezer route and they turned out awesome! Saving this recipe!
Side note – I seriously am in love with all your recipes! Anytime I want to cook or bake something I always check your blog first. Your recipes are so wholesome and delicious – which is perfect for a momma/wifey like me!! Much love to you! Thank you for these amazing recipes!
You’re so sweet, Audrey! I’m glad you love these cookies and so many more C+K recipes. Have a great holiday season!
I make all your recipes and love them so thank you! Can I make these into a bar cookie?
Hello! I’m so glad you love the recipes. I’m not sure about making these into bars as I haven’t tried it. Sorry!
I’ve followed you forever and am a walking advertisement for what you’re about… delicious recipes, authentic presence reflected in your posts.
Question: on this cookie recipe is canola oil an option? Your thoughts about this?
Thanks,
Rob
Gig Harbor
Wa
Hi! I don’t like to use canola oil based since it is highly processed and didn’t try it with this recipe. In theory, it should work.
Thanks for sharing and for your review, Kelvin!
Thank you for this amazing recipe! Halved the recipe and used sunflower oil because it was all I had. I have tried so many (much more complicated!) vegan chocolate chip cookie recipes and this is really the best!
Thanks, Lisa! I’m glad they turned out so well for you.
I just popped the cookies into the freezer. So excited to taste the baked product!
On a side note…I just purchased your Love Real Food cookbook…and have already skimmed through every page! Going to order for my daughters as Christmas gifts. I keep forwarding them recipes that pop up on your blog…now they’ll have the beautiful pictures and helpful hints as well! Plus…they’re both dog lovers so will enjoy Cookie’s inclusion.
Thanks for all you do to make plant-based food tasty and beautiful!
Thanks for purchasing the book! What a fun gift. Thanks for your review, Jean!
For some reason, I had the same problem with crumbly dough as a few others. I measure my flour by sprinkling it in the cup and leveling it, so inaccurate measurement shouldn’t have been the problem. I melted my coconut oil too. I did use 100% whole wheat flour and coconut sugar, so that might have contributed to the drier dough. Anyway, I formed the balls with my hands and the warmth of my hands seemed to help them hold together. I skipped freezing them because they weren’t soft and melty in any way. BUT, I’m happy to report they baked up just like the photos and tasted terrific.
Thanks for sharing! That is interesting. I will need to see if I can recreate that issue! I just didn’t experience that.