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.
Greetings from the UK,
I did scan down the comments and I don’t think this has been covered- I only have a tiny freezer, and can’t really accommodate baking sheets in my fridge as I share it with flat mates- what alternative method of chilling the dough could you recommend? Can I chill it in a ball in the fridge or freezer? If so, how long do you reckon? Many thanks, can’t wait to try!
Hi Anna, sorry for the delayed response! You could scoop the cookies close together onto a smaller tray and freeze or refrigerate as instructed, then redistribute them on your baking sheets to allow for expansion. Hope this idea works for you!
These cookies were absolutely amazing! LOVED the taste and they were so easy to make! Going to try making them in a mini version next time. What do you suggest should be the baking time if they are half the size?
I love to hear that, Veronica! I’m not sure on baking adjustment and how they will bake up if smaller. I’ve learned you can’t always substitute with baking. I would need to try it! Maybe cut time in half? Let me know what you do and how they turn out!
I rolled them into 1″ balls (half the size) and baked them for 10 min. Cookies came out just as delish and moist but bite sized :)
We just made them with olive oil and zest of one orange. Omg. They aren’t going to make it to tomorrow.
I love it! Thanks for sharing, Kristin!
Simple and delicious! Theres really no need for eggs. I didn’t even freeze the batter and they still baked perfectly. I used Trader Joe’s chocolate chips that are dairy free. This recipe comes together so easy. Hard to mess these up.
Thanks for sharing!
Family loved these cookies! Thanks Kate!
I made these cookies and the flavour is wonderful! I baked them a couple of minutes longer than recommended because I like crunchy cookies but they turned out as hard as hockey pucks! I will certainly make them again but will closely observe the baking time.
I’m glad you really liked them, Marjorie! I’m sorry they turned out so hard. Baking can be tricky! They tend to bake some too as they cool.
I might have done something totally unacceptable, but I loved the cookie dough so much I wanted it to bake immediately. So.. I succumbed to using the microwave by stuffing some of the dough in a mug and microwaved it for 45 seconds on high and it turned out really yummy! Oh, I also added some cardamom!
Thanks so much for this delicious recipe!
Well that’s interesting! I’m glad they turned out. Thanks for sharing, Sasha!
Hi Kate, this looks amazing and I can’t wait to make this with my Daughter!
May I know if white whole wheat flour is the same as whole wheat pastry flour? Thanks!
Unfortunately, pastry flour is a specific type of flour. Sorry!
Hi Kate, thank you for your reply.
So that means I cannot use whole wheat pastry flour for this recipe?
Sorry for these questions as I have not seen white whole wheat flour being sold in where I live
Hi Yvonne! I’m a “throw it together with what you have” kind of “baker” and I have made this recipe gluten free, with whole wheat flour pastry flour, and as called for… they all turn out great! The density can change with other flours, so you may want to make them smaller and watch the time, but they taste great no matter which flour version I’ve used. Good luck!
So extremely yummy! This is the first recipe I’ve found in ages that produces cookies that are gooey and scrumptious rather than biscuity – These were amazing. Will definitely be making again!
We have the same criteria! Thanks, Lyn.
Hi Kate- i used Olive oil and ended up adding some extra because the dough was so crumbly. I had to massage it with my hands and roll the cookies into balls to get it to stick enough to put on the baking sheets. Did i do something wrong? Your dough looks so gooey. Also I made 24 smaller cookies. Anyway, despite the dough they baked up just fine after the 30 min freeze (17 mins was perfect) and my husband loves them!
Hi Katherine! Did you use a different type of flour? You may have added more flour than I did—to measure flour, please spoon it into your cups and level off the top with a knife. If you scoop it into the cups, you could end up with substantially more flour and that would explain why your dough was dry. Hope this helps!
I’ve made these several times and EVERY time someone comments that they are the best chocolate chip cookie they’ve ever had. It’s worth noting that they all go in skeptical because it’s known that I eat plant-based and generally healthy… so imagine their surprise when it’s FABULOUS!! ;) Thank you for an amazing recipe!
Love to hear people agree with me on this one! They are so good. :) Thanks for your comment and review.
These were amazing! So easy to throw together. They came out perfectly. (I used coconut oil, coconut sugar, WW pastry flour in case it helps anyone!). Thanks so much Kate!
You’re welcome, Sam!
Would these cookies be good for ice cream sandwiches? Do they come out chewy?
That’s a great idea! I don’t see why they wouldn’t work.
Just made these and they were so delicious. They had just the right amount of crunch on the outside and soft tenderness with gooey chocolate on the inside. Thank you so much for sharing this excellent recipe!
You’re welcome, Elia! I’m glad you loved them.
Very easy and with great results using regular all purpose flour, coconut oil and brown sugar. Forgot to batch them out before chilling which made for a somewhat difficult time (complete user error!). Less fussy than my last go-to recipe, plus has the added bonus of being vegan.
Thanks for sharing! Hopefully next time it’s a better experience for you, Casey!
This is my favorite chocolate chip cookie recipe and I’ve tried a lot of recipes! I also love sharing them with friends and waiting until they love them to share that they’re vegan. Everyone is usually shocked and it’s an easy way to show that vegan doesn’t equal bad!
These cookies are AMAZING!! I made them using vegetable oil and Enjoy Life mini chocolate chips. They stay soft which is a must for my family, who also loved them. These were also super easy to make and I love that they’re whole grain. Thank you for another great recipe!
You’re welcome, Terri!
have my dough chilling now!!
i didn’t do the two different types of sugar though, didn’t realise that it was an important step:( what may happen? will let you know how they turn out.
How did they work for you? Did the spread too much?
These are the best! I added some LSA and nuts to mine and they were fantastic. I’m going to use the base and experiment with some other tasty combinations. Thank you!
You’re welcome, Emma! Thanks for your review.
Making these today for the very first time and my batter looks much greasier than yours – where could I have gone wrong?
Hi Amy! How did your cookies turn out? I’m not sure what would explain that if your oil measurements were correct and you whisked until the oil/sugar mixture was smooth (about 1 to 2 minutes). Hope your cookies turned out well.
Hi! I’ve made these twice and both times something seems very off. I can’t figure out what it is… I’ve followed the recipe exactly. They came out hard as a rock. Any idea? Over-cooked maybe? Thank you!
Hi Claire, bummed to hear that! They should not be hard as a rock. You may be adding too much flour. I measure mine by spooning the flour into the cups and then leveling off the top with a knife. If you’re scooping the flour directly into your cups, you could end us using way too much flour. Could that explain it?
these are SO delicious & no one can believe they’re vegan!
I love it! Thanks for your review, Sherry.
Great recipe for vegans!
Thank you, Lucy!
These cookies are great, I’ll never make another kind of chocolate chip cookie! This recipe is what got be started following Cookie & Kate and I just got the cookbook (which looks great). The second recipe I just made last night (and am eating for lunch at work right now) is the Lentil Soup and it is delicious. Thanks, Kate. We are trying to eat better and eat more vegetables and I think your cookbook and blog are going to be a big help!
My husband and I made these tonight, and they were delicious! We’ve recently gone vegan, and were skeptical we’d find a recipe we liked as much as our go-to chocolate chip recipe, but after tonight this will be our new go-to! We ate more than I care to admit :-) Thank you for posting this!
Kate, first of all, I’ve loved every recipe I’ve tried on your blog. Thank you. Second, is there a reason why you said the ratio of coconut sugar to white sugar is key? I used only coconut sugar and subbed the amount of white for coconut sugar today bc I don’t have white sugar and the cookies came out very good. However, it did taste a bit sweet for me. Would it be different with white sugar? I do love the coconut flavor that comes out strongly.
What type of brown sugar ?
Soft, Muscovado etc or does it not make a difference?
Kate,
My wife, Norma, made these for Valentine’s Day. They are crumbly and delicious! PS, the coconut oil adds a nice complexity of flavor. Norma and I used to buy these large crumbly chocolate chip cookies from WF named “Carols.” Your recipe reminds me of those.
Thank you;)
Jeff
Thanks for sharing, Jeffrey!
My go-to recipe for chocolate chip cookies! I have looking for one for years and this is it! Family loves them too!
Quick question, do you think they could come out the same with almond flour? Have you tried something similar?
I don’t typically have great luck with almond flour and it isn’t a 1:1 substitute. I’m glad this is a go-to recipe, Lorena!
I made these cookies first with coconut oil and they were absolutely delicious. I just recently made them with xtra virgin olive oil and and got a great result with no olive oil after taste. I even made them once with butter which worked great too. This was perfect for Valentine’s Day gifts and my kiddos love them! Definitely my new go to cookie recipe, thanks for this awesome recipe!
Thanks for letting me know you loved these both ways, Danya!
I just made these as I was craving chocolate chip cookies. They turned out perfectly!! Thanks for the great recipe Kate!
You’re welcome, Lyndsey!
Followed recipe exactly. Found the cookies lacking butter and quite dry. Used evolution as liquid. Dry batter quite crumbly to make it to cookies. Will not make again
Hi, I just made these for the second time and we love them again! The dough was too crumbly so I added more liquid a little at a time, and I subbed almond milk for water plus some vanilla. Then I got lazy and baked them as bars and they are really great, crispy on the outside but so soft and chewy on the inside and a beautiful golden color. Bake as bars for about 25 minutes or so but watch carefully) This is a keeper!
Thanks for sharing, Lyn!
I haven’t made yet but I would like to substitute butter for oil how much butter
Please
A hit with the vegans and non vegans alike! I used bleached flour, brown and white sugar, and avocado oil. Chocolate chips were Costco brand. I threw them on a snowbank for an hour to chill them. Absolutely delicious… And I’m pretty picky!
I love it! Thanks for sharing, Syl.
These are the bomb!!!!!! I used the brown sugar and EVOO options.
Great, Holly! Thank you for your review.
I had to make a comment on a website for the first time in my life because of this recipe. I have searched for a chocolate chip cookie recipe without butter for a long time because even though I have made chocolate chip cookies with butter in the past, butter is quite expensive in my country. While I can even make my own coconut oil with how easily available it is here. This recipe has become my favourite chocolate chip cookies recipe. I just made an adjustment by using all purpose flour instead of whole wheat flour cos I’m not a huge fan of whole wheat. Thank you for the recipe.
I’m so glad you did, Neeyah! Thanks for your review.
Gorgeous and delicious!
Thank you, Rachael!
THEY ARE SO GOOD!! MAYBE EVEN TOO GOOD….. IM EATING DEM ALL!
I love it, Lana! Thank you for your review.
the coconut oil was too overwhelming..plastic consistency aftertaste for me..may try w diff oil another time..
I’m sorry you didn’t love these! Thanks for the feedback.
Oh snap! Can’t stop eating them. Now what. Haha!
Thanks for your review, Dani!
These look delicious. I love them when they are a bit poofy. If you get me :)
Let me know what you think, Emma!
WOW these cookies lack nothing! Easy to make – Hard to resist. Will be making these again and again. I was shocked you could omit the egg or even egg substitute. Simple and delicious! Thank you Kate!
These are delicious! Made them tonight to have a treat throughout the week. I’ll be hard pressed to restrict myself to just one! Perfect texture, and I love the touch of coconut flavor. This is my new favorite chocolate chip recipe, hands down.
These are yum! And not too sweet. I added slightly less sugar than the recipe said and they are still delicious! Have my 2nd batch in the oven now.
Can I use gluten free flour? Thanks :)
how can one modify this recipe to be gluten free?
I would recommend using a gluten free flour! Bobs Red Mill has one that has worked well for me in the past.
These cookies turned out really great. I used Duchy Organic Stoneground Wholemeal Flour ( from UK) and made smaller cookies as they were for little ones – the recipe made 24. I also used coconut sugar and raw cane sugar (Wholesense brand) which worked out very well. Love the fact there’s no Dairy in them and hence vegan.
Thank you Kate – these are FABULOUS
Thank you, Judy!
I just made these and they are sooooooo good! I don’t mind the coconut oil taste because I love coconut oil (they’re healthy fats that are good for hormones!). It made 16 LARGE COOKIES. My husband kept eating them with milk – all day long!
They are hard to not eat all at once! Thanks for your review, Anna.