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Vegan Chocolate Chip Cookies

4.77 from 365 votes

These vegan chocolate chip cookies are everything you could ever want in a chocolate chip cookie recipe – soft, chewy, and melt-in-your-mouth delicious!

Vegan Chocolate Chip Cookies

The best vegan chocolate chip cookies

No flaxmeal

No chia seeds

No chickpeas

No egg replacer

Just 9 ingredients

How is it possible that these secretly vegan cookies taste so much like regular traditional chocolate chip cookies? It’s because they are made with ONLY traditional chocolate chip cookie ingredients!

Try the recipe out on all your friends!

You May Also Like: Sweet Potato Brownies – OIL FREE

cookie dough
chocolate chip cookies

Chocolate chip cookies have been one of my favorite desserts for as long as I can remember.

Give me a choice, and I’ll choose chocolate chip cookies over cake or candy any day of the week. Even before I was tall enough to see above the kitchen table, I earned the nickname Cookie Monster because any time there were cookies around, I would be sure to find them!

So it makes sense that, upon going vegan, they were one of the very first recipes I veganized—along with these equally delicious Vegan Peanut Butter Cookies.

vegan chocolate chip cookies recipe

This is my tried-and-true best vegan chocolate chip cookies recipe that both vegans AND meat eaters love.

They’re easy to make (one bowl!), use basic ingredients (no almond flour or applesauce, and no coconut oil required), and they are great for lunchboxes or parties where someone else is hosting and you need a vegan dessert that you can take from point A to B without a mess.

No one can ever believe these soft and classic chocolate chip cookies are actually vegan!

*For a keto version, try these Keto Cookies

(Above – Watch the video how to make vegan chocolate chip cookies)

Is Chocolate Vegan?

And are chocolate chips vegan? I’m asked these questions quite often, and thankfully the answer is that yes, chocolate itself is vegan. While milk is sometimes added, there are many brands—even some generic grocery store brands—of vegan chocolate chips and chocolate bars that are becoming much easier to find.

If you want to seek out vegan chocolate chips at a regular grocery store, the best place to start is the natural food aisle. Most regular grocery stores should have a natural food section; just ask an employee if you’re not sure where it’s located.

Look for one of the following brands: Enjoy Life, Simple Truth Organic, Target Simply Balanced, Lily’s Sweet Stevia Sweetened, Kirkland semi sweet (Costco brand), Guittard semi sweet or extra dark, Equal Exchange, Scharffen Berger dark chocolate baking chunks, Trader Joe’s semi sweet, Sprouts semi sweet, or Pascha.

(Note: Some of these packages say “may contain milk” on the label because the chocolate chips are made in a facility where non-vegan products are also produced. Most vegans still consider such products to be vegan, but of course it’s a personal choice, especially if the reason to avoid milk is due to an allergy. At press time, Enjoy Life and Pascha brands are certified dairy free, gluten free, and soy free.)

Where Can I Buy Vegan Chocolate?

As mentioned above, you can find vegan chocolate chips at many regular grocery stores. Other good places to look include Whole Foods, local health food stores, Amazon, or iHerb. I like to buy Enjoy Life Mini Chocolate Chips on Amazon because they offer a lower price than most stores. If nothing else, you can always chop up a chocolate bar to make your own chocolate chips!

There are too many vegan chocolate bar options to list them all here, but some of my favorite fair-trade options include Theo, Pacari, Taza, Loving Earth, and Endangered Species brands. And there are so many more.

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Vegan Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Baking Tricks

  • If you’d like to freeze the dough to have on hand whenever a chocolate chip cookie craving hits, simply roll into balls and freeze in an airtight container for up to three months. When ready to bake, there’s no need to thaw the cookie dough first. Just add an additional 1-2 minutes to the cooking time.
  • For softer cookies, store in an airtight plastic container, and add about 1/4 slice of bread if you have one, which helps keep the cookies soft. For crispier cookies, store in a glass container. Baked cookies will last for 2-3 days.
  • Feel free to experiment with different types of sugar or sugar free alternatives such as xylitol, or you can also just use all of one type of sugar instead of two. The resulting cookies might be crunchy or spread more, or they might need more or less time in the oven, but edible baking experiments are the best kind of experiments!
  • More vegan cookie recipes can be found by visiting the following link: Healthy Cookies Recipes
  • I’ve made these cookies so many times, and climate can definitely affect the shape and texture of the results. But despite not always looking the same, each batch has always tasted ridiculously delicious… I’ve never made a bad batch yet!
The Best Vegan Chocolate Chip Cookie Recipe

Adapted from these Healthy Chocolate Chip Cookies

Pin it now to save for laterPin Recipe

Vegan Chocolate Chip Cookies

How to make the best vegan chocolate chip cookies that non vegans love too!
Total Time 11 minutes
Yield 11 – 14 cookies
4.8 from 365 votes


  • 1 cup white, oat, or spelt flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar, unrefined if desired (For a version with no sugar, try these breakfast cookies)
  • 1/4 cup brown sugar or coconut sugar
  • 1/3 cup chocolate chips
  • 2 tbsp milk of choice, plus more if needed
  • 2 tbsp oil
  • 1/4 tsp pure vanilla extract


  • Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!
    View Nutrition Facts


Also be sure to try these Chocolate Truffles.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More About The Cookbook

 4.85/5 (329)

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Published on May 21, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Kayla says

    I LOVE your recipes, your cookbook, and your blog!
    I have made so many of your recipes, some repeats, and plan to make more. They have not disappointed!
    I did want to point out though, that Ghiradelli Semi-Sweet chocolate chips do contain milk in them now. 🙁 They started adding milk in them almost a year or so ago. So disappointing!
    I LOVE the Enjoy Life chips though! I’ll have to try the others sometime. 🙂
    Thank you again for such amazing recipes!

  2. Aimie says

    These vegan chocolate chip cookies look AMAZING! I love your original healthy chocolate chip cookies recipe so will have to try these too. You can never have enough chocolate chip cookie recipes!

  3. Natasha @ Thoughts of Tradition says

    These look very good and I really enjoy the fact that they are made with traditional ingredients. Don’t get me wrong, I’m a serious fan of your bean brownies and blondies, but sometimes you just want to stick with a recipe similar to your mother’s.
    If I were to substitute almond flour, would the recipe work? I understand that the texture would be different.
    Have a wonderful Monday night.

  4. Heather Tisdale says

    I live in rural Wales and cannot find any vegan chocolate chips near me. I just buy a dark chocolate bar that is vegan and carefully cut it into small chip sized chunks. I will definitely be making these soon!

    • Rachael says

      Any chance there’s a Sainsbury’s anywhere within reach? Their dark chocolate chips are vegan. (I’m aware it’s a long shot but figured just in case it’s helpful!)

  5. Marni says

    Hi, is there any way you could put the actual recipe at the very top of the post? I realize there are people who love seeing 19 photos of the same thing from different angles lol but some of us just want the recipe! Thanks!

      • A says

        Eh I agree that either the recipe should be higher on the page or have a jump to link. The photos are great, but the recipe is what we are all here for.

    • Ellen says

      I feel the same. Don’t know why all food bloggers use this irritating format. Wastes my time scrolling through photos that don’t add anything to the story.

    • Missa says

      She provides the recipes for free. ._. I think she’s earned her fun of waxing poetic and lots of pictures. It only takes two seconds to scroll through if you’re not interested in reading the post or looking at photos.

      Maybe try saying ‘thankyou’ instead of complaining about getting something for free? @[email protected] I’m so baffled about your post, honestly. Not even mad. Just puzzled that it’s possible to have your attitude.

    • Nicole says

      Agreed. I often load these pages on my phone and it takes a while and extra scrolling. I often just go back and try another site that has what I want- just the recipe and a picture (or a *few*). Thats what I came for. At least she doesn’t do that crazy food blogger “when I was a kid” bs

    • Circle Pasto says

      It’s so they can make money on ads throughout the text. It’s worth it to support an entrepreneur and not have to come up with your own recipes. I think it’s annoying too, but most people aren’t going to make a food blog for everyone out of the goodness of their hearts. They are trying to provide for themselves and their families. Just look at it like cross marketing placement in a grocery store. Maybe click on some links that appeal to you and feel good supporting a woman’s business.

        • JoJo says

          It also helps with google’s “time on page” metric. If people spend more time on a web page, google assumes they have found the information they were searching for.

  6. Cassie Thuvan Tran says

    I am more of a chocolate chunk person, so what I like to do is to chop up a bar of 70% dark chocolate and just stir it in the dough. It works perfectly! This batch of chocolate chip cookies could not be more simple, and I love it. The dough probably tastes delicious too!

    • Marilyn Morrison says

      I am a person who cannot follow a recipe. I always think of some ingredients not listed. In this case I used a little almond butter, medjool dates for sweetner along with Sukrin. I have been vegetarian 20 years and now vegan for 2 years. I don’t need much sweet for things to taste sweet.
      Very tasty recipe. No refined sugar for years.

  7. Ellen Lederman says

    Kroger has organic chocolate chips that are accidently vegan, as well as 72% cacao chocolate chunks.

    • Jason Sanford says

      They come out thinner and crispier if you don’t, but if that’s what you want then definitely go ahead!

      • Courtlynne says

        I tried this recipe today and they turned out paper thin and not cooked all the way through. I put the dough in the fridge for 2 hours. Could it just not have been cold enough? They taste super gooey and delicious though.

    • Jason Sanford says

      The texture will be different ad they might spread differently, but taste-wise it should work. Be sure to report back if you try!

    • Rose says

      I make these with regular coconut sugar and brown coconut sugar and they come out perfect every time. I measure by weight (48grams of each) which I think makes it more consistent.

  8. Jen @ says

    I’ve made this recipe twice in the last week and doubled the recipe the second time around, they were that good! I used blended gluten free oats for my flour and coconut oil for the oil. I used Pascha 85% cocoa chocolate chips which are both gluten free and vegan. The first time I chilled the dough, second time I didn’t want to wait, and I did not notice any major difference in the outcome, so I’ll just skip the chilling from now on. I brought them to a party and everyone loved them and no one could believe they were vegan. I usually make oatmeal cookies, but these will definitely be added to my cookie rotation. They come out soft, chewy and gooey and so delicious, thank you for this amazing and super easy recipe!

  9. Eleanor says

    I live at 5,000 foot altitude and I want to make these rather badly!! Would I need to make any adjustments at all? Any advice would be most appreciated!!! XOX

    • Jason Sanford says

      Unfortunately we don’t have any experience at all with high altitude baking, but please do report back if you experiment!

      Jason (media relations)

    • Emi says

      We live in the north Denver Metro area, and I’m an experienced baker. For most cookie recipes you shouldn’t need to alter the recipe much, in my experience cakes/cupcakes from scratch are the trickiest to get right at higher altitudes like ours. I’ve made many of Katie’s recipes on here and so far haven’t needed to make any changes for the altitude so you should be good to make these as-is.

  10. Courtney says

    So delicious as always! I literally was never able to make a healthy dessert successfully until I found your blog and now they turn out every time and are amazing xoxoxo
    P.s. the cookie dough by itself is fantabulous

  11. Lydia says

    These were a hit at home and at work! I’ve never used coconut sugar in a baking recipe before, and I really like the flavor that it added. I also used So Delicious coconut milk creamer as my liquid, which added more sweetness. I followed everything in the recipe as it was stated. Thanks for another great one!

  12. Melrin Dsilva says

    The cookies turned out amazing. My husband is allergic to egg so your recipes really workout for me. Thanks for your vegan recipes ?

  13. Youngbaker says

    I didn’t have vegan chocolate chips on hand when I made these, but it was super easy to make my own vegan chocolate. I used half a cup of cocoa powder And coconut butter and a quarter cup honey, plus half a teaspoon vanilla and a pinch of salt. They turned out great!

  14. Reyna says

    Hi everyone!
    I made this recipe with the below substitutions and they are DELICIOUS!! A huge hit!!!
    -Almond flour
    -Xreynaylitol instead of sugars
    -Lily’s stevia choc chips
    -Madagascar vanilla Ghee (dairy) instead of oil

  15. Marty Embry says

    This is my first time making vegan cookies and these came out perfectly! And they are absolutely delish! Even though I’m not vegan, I’m a chef and always try to prepare items that I think that my vegan eaters would enjoy. My son is vegan and he was floored by the flavor AND texture. Kudos to you. This is a keeper! And I’m keeping it! Lol. Thank you again for sharing. You rock!

  16. Bavneet says

    These cookies are just amazing for people who want to be fit in their lives. Thanks for sharing these cookies with us.

    • Jason Sanford says

      Unfortunately the only way to know for sure if a substitution will work is to try it out and see! Be sure to report back if you do, as edible experiments can be fun!

  17. Sophia says

    Wow. I was looking fo a good chewy, soft vegan chocolate chip recipe and hadn’t faound a truly good one. Until now. It was delicious, soft and chewy, the perfect texture. I thought it may be better if it were a tad less sweeter but that’s just personal preference. Really great recipe. Thank you!

  18. Amanda says

    I just made these cookies and they are pretty good! I forgot to add the vanilla, and I’m not sure how much difference that makes but I’ll remember next time. I used blended oats instead of flour, oat milk, and brown sugar. My son has several allergies so I’m always looking for decent recipes that are vegan and avoid his allergens. I’ll definitely make these again! Thanks!

  19. Carolyn says

    I made them because the black bean brownies were so amazing. However, are these cookies supposed to look like little balls? Mine barely spread at all in the oven or resting process.

  20. kenzie says

    I looked so hard for vegan cookie recipes that didn’t need any special ingredients…and I’m so glad I found this one!
    I wanted to bake some cookies for some vegan friends, and I didn’t have time for a trip to the grocery store.
    Of course, I had to make a couple substitutions! Nothing crazy!
    I didn’t have vegan chocolate. I used chopped dates.
    The milk I used was actually Coconut Milk, from a can. Great choice I think! It’s all I had but I’d use it again next time.
    I added a dash of cinnamon and a pinch of nutmeg. You know, to go with the dates. Raisins would’ve been good too, and/or nuts. I didn’t have any of those either.
    I used Canola Oil. Again, that’s what I had on hand. It was that or Olive.
    I used plain old All Purpose Unbleached Flour.
    I used a medium brown sugar, and an unrefined organic cane sugar, which I skimped on as I then added in a tablespoon of Maple Syrup, just for fun…I figured the flavour would be nice and with 3 TBSP of Coconut Milk my dough was still looking like it’d be pretty dry after a quick stir. I ended up with dough that was slightly firm, but very much like I would expect a non-vegan cookie dough to look and feel like.
    I refrigerated for a little while, maybe twenty minutes in the freezer. I couldn’t wait very long – the dough did seem quite cool.
    I flattened them a bit with a fork before baking, but followed the 11 mins at 325 of course.
    I ended up with 11 beautiful soft tasty cookies! It could’ve been 12 if I’d made them a touch smaller. I couldn’t believe they were vegan. This recipe made me look like a superstar. I feel silly leaving a review saying that I made all these substitutions etc…but really I have never made vegan cookies and the base recipe was super, super helpful. I’m sure these would be just as amazing as a plain old chocolate chip cookie! I’m excited to try making them that way soon. Thanks for the awesome recipe.

  21. Vegan says

    If you are Vegan and you are eating anything that says “may contain milk etc” you are eating animal products. I have yet to find a packaged food that warns of “may contain” without having a serious allergic reaction to it.

    It may be trace amounts, but you are eating animal products.

    • Jason Sanford says

      If you live in this world, then honestly there is no way to not eat or use trace amounts of animal products, even if it’s just in the bugs in your organic broccoli and sitting in someone’s leather car seat, etc. We all just do the best we can.

    • Christine says

      No, it actually doesn’t, and you shouldn’t make idiotic comments if you don’t know what you’re talking about. This is what companies do to cover themselves if they produce other items made with milk, eggs, nuts, etc. in the same facility and don’t want to get sued in case someone has an allaergic reaction. These products do not contain those items.

    • Leah says

      This simply isn’t true. It doesn’t contain trade amounts, it was just manufacturered in a facility that also uses the product (in this case, milk). If it contained trace amounts then it would list that under the ingredients, in bold if it’s one of the top allergens.

  22. Johnny says

    The recipe says to cook these at 325 for 13 minutes, then let sit for another 11 minutes. My cookies were all under done. I turned it oven up to 425 and cooked then until they were lightly brown, and DONE! By the way raw cookies aren’t very good. Yuck!Johnny

  23. Jason Sanford says

    Unfortunately yes substituting a different flour can have a huge impact on a recipe, especially for something like cookies, because different flours will absorb liquid at different amounts and 1 cup of a lighter flour will weigh less than a denser flour like whole wheat. Katie is not a fan of whole wheat flour (or white whole wheat flour) at all, which is why she almost never tests it in any of her recipes. She feels that baked goods with those flours tend to come out dense and gummy. I can personally vouch for the recipe as being amazing with spelt or oat flour so if you ever try it again, I’d recommend one of those. Or just sticking to the brownies works too, because that’s one of my personal favorites on the blog 🙂


  24. Jess says

    Made these, delicious. Subbed maple syrup for vanilla because I was out of vanilla and did 100% maple syrup sugar. I used a standard gluten free flour that I always use in baking (just a pack I buy off of Amazon.) They came out amazing but super sweet, so I’m going to cut the sugar down next time and pick up some vanilla b/c I think the maple syrup contributed to the sweetness in a way that I can do without. I appreciate how easy this recipe is!

  25. Sue says

    Made these last week, liked them but every one said it was like eating cookie dough. I did add 1 more tablespoons of milk. Next time I will flatten them more and cook for 2 more minutes and cook on Gas 4 and see if they are better. Forgot to take a photo.

  26. Vicky says

    I’ve always baked for my students at the end of a good year and this year for the first time I’ve got some vegan students (I didn’t want them to miss out!). I looked for some time before coming across this recipe which finally didn’t call for special ingredients I didn’t have. I didn’t have vegan choc chips, or non-cow’s milk, so have made mine ginger and coconut, and just used water for the liquid. I also subbed in gluten free all purpose flour so that my GF students could enjoy these. Very easy dough to make and they taste pretty good. I wouldn’t use it instead of my normal recipe but perhaps without my substitutions it would be better. Will try again another day!

  27. Jess says

    Thanks for this recipe, they turned out great. I used half white flour and half oat flour (oats blended in vitamix), coconut oil and a bit less sugar than the recipe called for. I didn’t need to add any extra liquid. I would probably cook them for a couple minutes longer next time but they were really nice, soft but held together really well and love the simple ingredients used here.

  28. Emil says

    Great result! Used Light Muscavado for the unrefined sugar (common enough in NZ supermarkets), coconut sugar, peanut oil and around 50% more choc chips for a chocolate heavy experience. Also added 1 Tbsp or so of Golden Syrup which turned out pretty well. Thanks so much for this recipe!

  29. Cherie says

    They really are the most delicious, perfect cookies just the way I like, soft and chewy. They just don’t seem completely done in the middle and I eat them because they’re delicious but no one else at home trusts that they are fully cooked and won’t have any. What could I be doing wrong? The only difference is I use parchment paper or bake on a glass Pyrex otherwise I followed the recipe exactly I even added a couple extra minutes of cooking.

  30. Melanie Carr says

    I made these with the addition of baking powered and a banana for half the sugar, and a dash of cinnamon and my dad loved them! He said it was his favorite chocolate chip cookie, soft and fluffy from the oven. Tonight I doubled the recipe and he said it was even better even though I duplicated it! Thank you!

  31. Amelia says

    These are actually soooo amazing! I have celiac disease, so I use oat flour. No one would ever guess they were gluten free and vegan. These are some of my non gf brother’s favorite cookies. I also made them for my friends at ballet and they all loved them. When I told them that they were gf, they were in awe. I will never need another choco chip cookie recipe 🙂

  32. Bug Baker says

    I am preparing to host an entomophagy event, but I did not want to sacrifice my otherwise vegan diet for the sake of the chocolate chirp cookies. I used cricket flour and added in 1/3 cup roasted crickets along with the 1/3 cup chocolate chips. The cookies turned out perfect after adding a little extra almond milk to the dough, and I know they’re going to be a huge hit with the other entomologists! Thanks much for the fantastic recipe. And apologies in advance to anyone who was grossed out by this comment lol

    • Nan says

      Besides putting crickets in the cookies, you wrote chocolate CHIRP cookies… Crickets do chirp! Man, thanks for the laughs. =D

  33. Esra says

    I didn’t have chocolate chips so I added raisins in place of chocolate chips they turned out really good but they’re really good with chocolate chips too

  34. Jen says

    Thanks so much for sharing this recipe! I’m making a layered cookie jar for my daughter’s tap dance teacher, who happens to be vegan. I love that there is no crazy ingredients I have to order online or run from store to store to find! 🙂

  35. Allana says

    Hi Katir,

    First of all thank you for posting this vegan chocolate chip cookie recipe! I’m grateful to find such a recipe without having to add peanut butter since one of my kiddos has an aversion to anything peanut butter. Go figure! Anyway, I’m going to replace the oil with apple sauce to make them oil free and see how it goes. By the way, said kiddos are in their 20’s ? and still request vegan homemade chocolate chip cookies for Christmas!

  36. Carla says

    Does this recipe actually work with that tiny amount of wet ingredients? I had to add 1/3 cup of apple sauce (that’s a lot!) to mine to make it into a dough and it was still a little on the dry side. Otherwise they looked more like piles of sand on the baking sheet. Turned out good with the added apple sauce.

  37. Reynolds Marley says

    Thanks for the great recipe !
    I Will Make this recipe at home I really love Chocolate Chip Cookie rich chocolate flavor with a nice balance of the cardamom.

  38. Allison says

    This is my second time making vegan chocolate chip cookies and I am a horrible baker. This recipe did not turn out for me. They are hard as rocks and do not taste good. I didn’t add white sugar so that may have something to do with the taste, but this is the second time I’ve made rock cookies. Why do they not melt and become soft and gooey?

    • Jason Sanford says

      Do you mean that you omitted the white sugar completely, or replaced it with something else? Also, what sugar, flour, and oil did you use?

  39. Susan says

    I made these yesterday. They are delicious
    The only thing is, they were very soft after 7 minutes of baking and about 15 minutes cooling.
    Not sure what happened???
    Thank you ?

  40. Sheryk says

    Just made these…fantastic! My kids ate half of the batter before it even made it into the oven. And I was too impatient to refrigerate the dough, so I baked the room temp dough for 10 mins and it came out great.

  41. Taylor Mountjoy says

    I’m very critical of vegan cookies, as in I can only recall one amazing vegan cookie in my life (and there is a large sample size!) but this is the best recipe out there. Thank you for enriching my life!

  42. Laura says

    I’ve made vegan chocolate chip cookies before but decided to try these. I am not sure why they are more complicated than others. I have never needed to chill a recipe other than sugar cookies. Also having them come out not looking baked was strange as well. They tasted good because they are filled with sugar and chocolate but I don’t think I’ll make them again.

    • Jason Sanford says

      Aw sorry about that! We are not sure why it would say that but put in a help request with Katie’s web developer. So glad they turned out well, and thank you for making the cookies! Jason (media relations)

  43. Kay says

    Great recipe!
    For reference for anyone who wondered about similar things to me:
    I followed this recipe almost exactly, except I used (vegan) chocolate buttons cut in half instead of chocolate chips as I didn’t have any – and I added about 20g extra of them because yum!
    I let it sit around 25 mins in the freezer.
    I made 11 cookies.


  44. Lauren says

    Hi Katie,
    I was inspired to use your recipe to make cookie dough frozen yogurt. I took your recipe, halved it, and blended it with approximately 1 cup of greek yogurt–any variety will do. I also left out the chocolate chips because I don’t like frozen chocolate chips. I’ve done this a few times with different cookie dough recipes, and I think the results are truly great! I wanted to recommend it. Kindly,

  45. Alex says

    Oh wow, these are perfect! I made these for family members with egg and gluten allergies and everyone loved them. We aren’t vegan, so next time I may try melted butter instead of oil.

  46. Katriona Oliver says

    Does anyone know if I can use this recipe to make a giant cookie? And how to adjust the cooking temperature/time?

  47. Liz says

    I can not explain how greatful I am to finally be able to eat sweets again!! I have a allergy to bananas and so many vegan recipes contain bananas as some substitute for something else. So thank you thank you soo much!

  48. Grace says

    Thanks for the recipe. I baked these for a vegan friend and she was very happy with the taste, although mine didn’t spread quite as much as yours did in your photo and my clumsy shaping gave them a very uneven shape. I used light brown sugar and regular white sugar, and vegetable oil (although the some of the measurements were slightly eyeballed because I didn’t have proper measuring spoons).
    But otherwise, great recipe: simple and easy to execute. Thanks again!

  49. T.g. says

    Trader Joe’s semi sweet chocolate chips are dairy free I believe! And they have several dark chocolate bars that are vegan for the same price or cheaper than chips!

  50. Kerry Mizrahi says

    I made this with 3/4 c. Bob’s Red Mill 1-1 gluten free flour and 1/4 c. almond flour. Also used Lily’s chips sweetened with stevia. I tried making 11-14 cookies at first but found I preferred much smaller cookies in the end and I usually end up with 25 cookies. They’re fantastic, my girls loved them!

    • Jason Sanford says

      Thank you so much for reporting about your version. I really want to try them that way now because I’m always looking for more almond flour recipes!

  51. Bailey says

    This is my go to recipe for cookies. People are always astonished that they are vegan! Thank you for posting such a perfect recipe!

  52. Molly Dickson says

    Great simple recipe but is the liquid ratio correct? I have baked this many times but have always had to add much more liquid than stated. What am I doing wrong? regardless thank you for such great content!

  53. Colleen says

    I made this and I had to add like 2 tbsp extra milk (i used almond breeze almond/cashew milk). I honestly probably could have used less because the batter was pretty sticky in the end, but it didnt seem like it was coming together (patience is a virtue). I baked them for probably like a total of 24 mins (they didnt seem done after the recommended time so I just let them sit in there while I did something else). I dont know if it’s because I used whole wheat flour (its the only kind of flour I buy). They taste great nonetheless. crunchy (but not too hard) on the outside and soft on the inside. I also should have flattened them before I baked them (they’re tall and fat). Anyways I love them!

  54. Emily Strobino says

    These were great, and were a hit with my athlete’s without having to tell them they are vegan! 🙂 What oil do you use?

  55. Gemma says

    these cookies are amazing way better than any other I’ve tried both vegan and non vegan, i had to add a few extra tablespoons of dairy free milk to get them perfect though and i used white sugar not half and half white and brown just because i didn’t have any brown and they turned out great! Defo recommend these

  56. Naomi says

    It took me a few tries to get this recipe to turn out… was very bready and puffy at the beginning, almost like rolls with chocolate chips! I cut down the flour a tablespoon or so and added an extra half tablespoon of cashew milk. I also cooked at 300 degrees rather than 325. I used unsweetened applesauce instead of oil, all coconut sugar rather than half and half, and added in chopped walnuts and cranberries in the last batch! I’m always looking to improve (I prefer a flatter cookie) but my husband and non-veg sis LOVED them!

  57. Tosia says

    What size cookie scoop are you using? How big should the cookie balls be for the baking time you provide? Trying to guess from your photo 🙂

  58. Sofia says

    I just made these and they are delicious!!!! The only vegan chocolate chip cookie recipe that not only worked, it tastes amazing !!!! I used oat flour and substituted honey for the white sugar and they came oiut great. ! Mine spreaded too much cause I patted them down, next time I ll leave them as little balls!!! Thank you so much for your recipes!!!! This o es a keeper!!!

    • Mahika says

      Hi, I just wanted to point out that for most people honey is not vegan-friendly because it is made from bees for bees and not humans but of course it depends on each vegan to make that choice!

  59. goldie says

    I just wanted to say I’ve probably made these cookies about 10 times now, in a matter of not even 2 months..! Each time I double the recipe too! Ever since I went vegan years ago I’ve been looking for a choc chip recipe that reminded me of the childhood cookies and this is it! Perfectly moist, soft and chewy! Thank you for your amazing recipes yet again!! 🙂

  60. Karsen Delgado says

    Katie Thank you for a perfect, delicious chocolate chip recipe that is vegan and gluten free! I’ve tried several over the years and this one by far exceeds the typical expectation. You can’t even tell it’s vegan! Will be making more of your recipes and will be buying your book!

  61. SBC2023 says

    I see that the dough can be frozen to bake later, but can the baked cookies freeze as well without changing texture/taste?

  62. Jill says

    What type of oil do you use? I tried olive oil and if I were to do it again, I’d double the salt, as the olive oil overpowers the yummy taste.

    • Jason Sanford says

      Vegetable oil, melted coconut oil, canola, or sunflower oil all have much more neutral flavors for baking. I’ve done both vegetable and coconut here!

  63. Mahika says

    I made these cookies last night to start of spring break. The whole family loved them and it is now my go-to chocolate chip cookie recipe. I’m only a beginner at baking but this recipe was so easy for me, thank you for this delicious recipe 🙂

  64. maggie says

    These are almost tooooo good! I like that they are vegan yet taste exactly like my grandmother’s chocolate chip cookie recipe, which I’m pretty sure includes about 3 sticks of butter. I only had coconut sugar so used that twice (I doubled the recipe, so used 1 cup total of coconut sugar) and they turned out great! I did have to add an additional splash of almond milk as they were a little too dry at first. Overall, I have definitely found a new favorite recipe 🙂 Katie, I can honestly say your recipes never disappoint! Thanks!!

  65. Deborah says

    I came across your website while searching for sugar-free, vegan chocolate chip cookies. — My doctor has put me on a very strict diet in order to heal two esophageal ulcers that were discovered. He has me on a vegan diet and his list of foods are very, very restrictive. I can have NO SUGAR at all, in any form. It’s been two months now and I’m “dying!” I want something crunchy and sweet to eat for a snack at this point. Is it possible to make this recipe using powdered Stevia for sweeetness? If so, what would be the measurement of Stevia I could use? I can’t have any white flour or anything refined at all. I have other flours and I’m hoping I could use one of them. Please advise. I really need a cookie!!! Thanks.

  66. Shilpa says

    In general, when measuring flour, do you spoon the flour into the measuring cup, or use the measuring cup to scoop flour straight from the container? Thanks!

    • Jason Sanford says

      Using the measuring cup to scoop out the flour loosely, then level it is standard, but if you have a food scale that’s even better! 1 cup most regular flours is around 125 grams.

  67. Mary says

    I’ve made 3-4 batches now and can’t stop won’t stop! Mine open up like cracks after baking and the inside is all gooey and delicious. This is by far my favorite recipe I have found that uses oat flour and no other added bs I don’t like or can’t have. These my family love too. I can eat eggs but I love it doesn’t call for eggs so much easier to make. Thank you!

  68. Anna Lorraine Heppenstall says

    This came out dry for me. Is it only 2tbsp of coconut oil? I’m gonna try to do this again.

    • Jason Sanford says

      Hi, yes but melted! What flour and sugars did you use? Do you live in a dry climate, might need more moisture if that’s the case? I’ve never had a problem with them but I know air temperature can change baked goods, and it’s pretty humid here on the east coast!

  69. Anna Lorraine Heppenstall says

    Ok.. I tried making it again after watching the video.. I had to add 1 more tbsp of water to make my dough stickier. It worked! I made 10 cookies.. easy and ingredients that are already in my pantry. Yum! Will make these again!!

    • Jason Sanford says

      So glad it worked! And thank you so much for reporting back as to what worked for yours! If I ever encounter that issue, now I’ll know what to do 🙂

  70. elyse says

    these are really good! i only made them because we didn’t have any eggs and I’m only 13, so I can’t just go buy some. but super good. recommend for anyone that is vegan, or just doesn’t have eggs like me ?

  71. Franny says

    These look absolutely delicious! Can’t tell you how much I love and appreciate your blog!
    I’d love to know if these work with just coconut sugar instead of brown sugar?

    • Jason Sanford says

      The texture and taste will be different, but they’ll still be just as good in a different way!

  72. TeenChef says

    Just made these! Came out delicious!! I used oat flour, Swerve for white sugar, coconut sugar, and almond milk. They tasted a bit more like oatmeal chocolate cookies, no surprise there considering the oat flour. They were so good though. My entire non-vegan and non-health-food-eating family loved them. Thanks so much Katie! Also, what spelt flour would you recommend? After reading your thoughts on wheat flour, I want to try a new type of flour. I have sprouted whole wheat right now, but I’ve been using oat flour for baking. Just doesn’t look as pretty. 🙁

  73. TeenChef says

    Oh, great! Thank you! I feel so cool for talking to the real Chocolate Covered Katie! I love love love your blog!!! ?

  74. Anna Lorraine Heppenstall says

    I’ve made these cookies 2x now. I use coconut oil and coconut palm sugar. It’s my go to chocolate chip cookie recipe! So easy and quick.. with all the ingredients you already have in the pantry.. and items that everyone knows. Love love love this recipe!

  75. Anna Lorraine Heppenstall says

    I just made these again with a brown sugar truvia substitute. It came out yummy! I’m obsessed with this recipe! It tastes great in the fridge whenever you have a sweet craving at night. Just take one and take a glass of non dairy milk.. perfect combination for a good night sleep.

    • Jason Sanford says

      The only way to know is if you try. It sounds like a super fun experiment. Be sure to report back if you experiment, as I’d love to know the results and am sure other readers would too!

  76. Danni says

    YUMMM! Thank you for the recipe. I used
    Bobs red mill gluten free baking flour
    Xylosweet sweetener
    Organic coconut milk
    Canola oil(didn’t have coconut oil)
    Pure Vanilla extract
    Brown sugar
    Himalyan pink salt

    I made minis and baked them for 8 minutes

  77. Frustrated says

    I’ve made these 3 times now and I’m a little frustrated/confused. The first batch came out perfectly! However the other two times, the dough was dry and smelled oddly fishy. They turned out terrible, too. I used exactly the same ingredients (as in same bag of flour/sugar, etc, same container of almond milk, same bag of chocolate chips) in the same amounts each time so I’m not sure what went wrong. Any advice?

  78. Bim says

    I made this the first time and it was a bomb, but second time i did, i made 4x the measurement because al ot of my co workers asking for cookies, but it turned out salty.

  79. Anna Lorraine Heppenstall says

    I made these babies again and I used half erythritol and half monk fruit. (I tried Keto for a month so I got these ingredients so might as well use them!) They came out still perfect and just enough sweetness. I love how crispy they get when they’re in the fridge. Perfect ending at every meal with a glass of unsweetened almond milk!

  80. Jazmyne S. says

    What milk do you guys use? It says any kind of milk but im actually confused. Whats the best milk to go with that vegan wise?

  81. Donna Reid says

    I made my first batch of these with coarsely ground oat flour and used almond milk for the milk. I refrigerated the dough, but even after that, it seemed a little too oily, but I baked them anyway. They spread into one giant, flat cookie. I made the second and third batches with all-purpose flour and did not refrigerate the dough and they baked beautifully (13 minutes in my oven). After leaving them to cool, they flattened out a little, but they hadn’t spread much at all, so they fit perfectly with about 2 inches between each dough ball. These will be a mainstay vegan recipe for me. Thank you!

  82. Cali says

    Made these with spelt flour & my only changes were to add peanuts & not chill the dough (just couldn’t wait…I needed these in ma belleh!). I made them slightly larger so I got 9 cookies in total. They were the most PERFECT blend of crispy outside, gooey chewy inside. Had no issues with too dry or too soft dough, measures per the recipe were spot on. They did spread a fair bit in the baking but probs because I didn’t chill the dough. No matter…we may have eaten half the tray before they even cooled completely ??. Oh, & to Vegan’s comment that anything labelled as MAY contain milk, does, who died & made you vegan dictator?? In all my YEARS of veganism, I, along with many others just like me, have saved hundreds of thousands of sentient beings’ lives through our ethical food choices. Step off your soapbox & just go live by your own rules & let others live happily by theirs. Folk like you give us a bad name! Thanks for a ripping recipe, my new go to for choc chip cookies. ??

    • Jason Sanford says

      Love this comment! I love the idea to add chopped peanuts too. It sounds like a peanut butter cup chocolate chip cookie!

    • Jason Sanford says

      Hi I’m not sure what you’re reading? On my screen it says 1/3 cup chocolate chips :). Is that not showing up on your screen because the words are in pink maybe?

      • Plonit says

        Thanks! It wasn’t showing up because of the pink and I’d never want to eliminate something as important as chocolate chips!

  83. Amanda Wynant says

    good cookies. thanks for the recipe. I just chilled my dough in the freezer while the oven preheated. i used brown rice syrup instead of brown sugar because that’s what i had on hand. they were great!

  84. Irene says

    These are really good. I actually make them with water instead of milk because usually I don’t have any type of nut milk on hand and don’t want to go buy a whole carton for just two tablespoons haha. With water I found that they’re more chewy but they are absolutely amazing! This is my go to cookie recipe whenever I have vegan friends over and everyone including non vegans love it. They can’t believe that its vegan.

  85. Serena serafin says

    I’ve made this recipe a few times and love it. I’ve only tried with oat float and everything about them are amazing. When using applesauce or egg replacers, my results are always inconsistent. This recipe makes a perfect cookie without trying to hard! I will never use another cc cookie recipe again. Thank you. Going to debut with my non-vegan in-laws today.

  86. Amanda says

    Mine came out more cake-like than cookie-like. Any idea why? > followed the recipe exactly but did have to add an additional 2T almond milk to get the dough to the right consistency.

    • Jason Sanford says

      Hi, with more milk they will definitely be cake like. What flour did you use? The batter is dry at first, but if you just keep stirring there shouldn’t be a need for more milk!

  87. Sarah says

    I love to bake and I love this recipe! However, I use white flour to make these, and when following the recipe to a t, it is always too dry. I double or even triple the milk each time I make these. Otherwise I am left with half dry flour mix and half super dry dough that can barely be stirred with a spoon. Adding the additional milk yields an exceptional, delicious cookie for both vegans and non. I recommend!

  88. Nina says

    I’m really disappointed with this recipe. After all the good reviews I gave them a try but I didn’t like the cookies at all. The dough was so dry even after about 10 minutes of stirring. So I added more liquid to get it to the right consistency. While baking they didn’t spread at all. They tasted very doughy and just like flour and sugar mixed together. Not like a cookie at all. I don’t recommend this recipe.

    • Jason Sanford says

      Hi, yours were doughy because you added extra liquid. That would absolutely make cookies doughy. This batter is dry at first, but you just have to keep stirring with force and it suddenly will turn into cookie dough. Do not ever add extra liquid to cookie recipes more than what the recipe calls for or you will end up with gummy cookies. Also out of curiosity, what flour did you use?

      • Nina says

        Hi, maybe I will try them again in my Stand Mixer so I won’t have to do all the stirring by myself ;))
        I’m from Germany and i used the Type 405. That’s the standard flour for baking you get here. I’m not sure what kind of flour this is in America.

  89. Cat says

    Baked these almost twice the recommended time and were still raw in the middle despite leaving them on the sheet to cool as instructed. 325 is probably way too low. These also tasted… off. I do not recommend. Also, please specify whether brown sugar should be PACKED or not.

    • Jason Sanford says

      Based on the other reviews here, as well as my own experience making the recipe often, I’d say it sounds like maybe something wrong with your oven or one of the ingredients? Or maybe it’s simply that yours were too big? How many did you make? And what specific flour, sugar, oil, etc did you use? Baking that small amount of cookie batter for 22 minutes in any oven should definitely not be raw, no matter the recipe.

  90. Naomi says

    I used all dark brown soft sugar as it was all I had available.
    Well. These cookies are absolutely amazing!! If you’re in the UK and are looking for a recipe to rival that of Pret’s vegan “choc and almond” cookie then this is it. I reckon if you changed a small portion of the flour for cocoa powder (Green&Blacks, obvs) and added chopped almonds you’d be onto a winner. Will definitely be trying this at the weekend.
    This is a great website and a beautiful recipe, THANKS KATIE!! xxxx

    • Jason Sanford says

      Am I the only one who now really wants to go to the UK just to try one of the Pret’s vegan “choc and almond” cookies you mentioned? ?

  91. Zita says

    It might never get to the oven, because I’ll eat it up raw, it’s so delicious :)) I’m sure it’ll be awesome if it does 😀

    • Zita says

      Update: super delicious!! Our family of four ate it in ten minutes. Even my *very* picky husband loved it, and that’s not an everyday thing. Thaaaanks! 🙂

  92. bblfoods says

    all the people will be like candy and cookies.Cookie Plant will age peoples will interested to ate because more sweet for that.

  93. Rose says

    Delicious! Made these gluten free and they’re so good.
    Definitely need to make a bigger batch next time, now that I know they work and taste good.
    We added way too much chocolate, so need to make sure we only put in the 1/3 cup next time, but this is amazing.
    The perfect school holidays activity for the kids. Thank you!

  94. Maiya says

    Hey! Any chance I should cook them for a little longer? Or does the timing vary by oven you think? My cookies keep coming out under done 🙁

    • Jason Sanford says

      Hmm is your oven calibrated? An uncalibrated oven is the first thing it sounded like when I read your comment, and if so then that’s an easy fix! Cooking longer will be fine. If you try, be sure to report back!

  95. Victoria S says

    After falling in love with your chocolate cupcakes, I knew I had to make your recipe for cookies when I saw your site pop up in my search. I’m not a vegan, but my son has food allergies that mean we only make vegan treats. These were amazing! Even the dough was delicious. Made for a perfect snowy day inside.

  96. Kathy says

    Yum yum! These are fantastic! Only thing I subbed is I used peanut butter instead of oil to cut back on the processed food part. Keeping this. Hubby loved them.

  97. Shyma says

    Hi tried these and tasted ok. Didn’t really spread out and when I tried to flatten started cracking. I did refrigerate that too long? I added just about enough milk to form the dough… should I have added some more? It tasted good just felt a bit dry

  98. Izzy says

    i would suggest not adding as much flour or I would add more plant milk. Also if u like it more sweet add more vanilla extract. They spread so don’t be scared to make small balls. Great recipe!!! My non vegan sister loved them:)

  99. Meliorn says

    I want to cook them as soon as possible. I love you all guys I will be happy if you answer my comment. Thanks for reading LMAO ? I am so weird! Bye for now❤️

  100. Anne says

    I made these today! Everyone loved them, vegans and non-vegans. The dough was very sticky with one extra spoon of almond milk, but they turned out nice. I added a little bit of spice mix for extra flavour.

  101. Ay says

    How much is 1 cup of flour in gram? I already searched in google, but different website have different conversion, so please tell me how much its in gram.
    Please help me thanks so much???

  102. Whitney says

    I’m heart broken I’ve made like 24 batches of these cookies and they taste like baking soda. I followed the recipe precisely for the regular chocolate chip cookies and they taste like baking soda. I’m a great baker. I can usually make anything taste better. But this is driving me crazy I don’t know what happened!

    • Jason Sanford says

      Hmm, based on all the other reviews and not seeing anyone else mention this in their comment, my best guess would be that maybe your baking soda went bad OR they needed to be stirred more and you ended up with a clump of baking soda that didn’t get evenly stirred into the cookies? What other ingredients did you use in the recipe?

  103. Julia says

    These cookies are delicious! It’s the first time making any kind of vegan cookies and they were such a big hit with my family, vegetarian friends and meat eating friends. Thanks so much for sharing your recipe.

  104. CN says

    I had to switch my flour to gluten free all purpose flour since I didn’t have access to oat or spelt flour.
    – I had to add more than a couple tbsps of milk for it to turn into cookie dough texture
    – Dough was a lot stickier and harder to form into balls on the cookie sheet
    – Cookies didn’t flatten in the oven so next time I’ll have to flatten by hand prior to baking

    Mine tastes the way it smelled as dough so it was slightly unappetizing. I had to bake longer than 15 min and may even go to 25 min the next time…

  105. Kira says

    I think your nutrition facts are wrong. I get about 130 cals per cookie when using all of the ingredients to make 14 cookies. When I leave out the sugar, then I get about 80 calories per cookie. What’s up with that?

  106. Ashley says

    Just made these. I think they taste great! Unfortunately, I was out of baking soda and subbed baking powder instead. I added 3X as much baking powder as you called for baking soda. They turned out like mini chocolate chip biscuits rather than cookies! ha!

  107. Cindy says

    The cookies tasted a little floury. I used one cup all purpose flour. Any ideas of what went wrong? I followed the recipe in terms of ingredients.

  108. Amelia says

    I made these with only:
    Almond Flour
    Almond Milk
    Baking Soda
    Chocolate chips (Trader Joe’s)
    Coconut Sugar
    These cookies were a hit and my family always come back asking for more! Thank you soo much!

  109. Jodie says

    Hi – can I rest the dough for a few hours? I’ve got a busy evening planned but would like to make these! Would it be okay to make the dough in the morning, and bake in the evening? Thank you!

  110. Jasmine says

    Is it necessary to use vanilla extract? I made these using 3 tbsp of maple syrup instead of 1/4 cup of white sugar which turned out excellent incase someone wanted to know of another alternative.

  111. Julia says

    These are the easiest vegan chocolate chip cookies to make and best tasting out there! I made these exactly the way the recipe states except I doubled it and my family, friends and I love them. These cookies are delicious and I’m asked to make them all the time. Thanks for the sharing this recipe.

  112. Tamz says

    I have made these over 5 times in just a few weeks! I am lactose and refined sugar free, and I try to cut down on gluten so these just work for me. They are so, so good! Best cookies that meet my dietary needs that I’ve ever made! Thanks so much!!

  113. Jessie says

    So, please ignore me if I’m wrong, because I LOVE your website and recipes so much, and I hate to question you. But are you sure about that calorie count? I’m calorie-counting everything right now meticulously, and even when I subbed for healthier ingredients, my cookies came out to 94 calories each. That’s with no oil, replacing the regular sugar with mashed banana, only 6 tablespoons of chocolate chips, and using unsweetened almond milk. I got 11 cookies out, and when I added up all the calories and divided by 11, I got 94. Again… Ignore me if I’m just missing something. And on another note, your website is the only recipe blog I’ve ever bothered to bookmark and come back to because OMG I love your recipes!!

    • Jason Sanford says

      Hi Jessie, it looks like Katie divided hers into 14 cookies and you only did 11 so that would be the difference. Your version if divided into 14 smaller cookies would be only 73 calories/cookie 🙂

  114. Marianna says

    Thanks for the recipe! I’ve tried many vegan recipes for chocolate chips but I’ve never been satisfied with the result. Best recipe ever!!! They are delicious!

    • Jason Sanford says

      It doesn’t need a binding agent – they work without, trust me… or read the reviews/comments on here 🙂

  115. Nelly says

    Doubled the batch and made half of it immediately (couldn’t wait lol) and let the other half chill overnight, definitely worth the waiting! They taste so much better chilled. Loved them! I had to wait for the dough that chilled to sit in room temperature for a few minutes because it was super crumbly, but after about 10 minutes it was back to normal and sticking together again. My husband loved these.

  116. Roger says

    These are delightful! Not vegan, but I always enjoy desserts with coconut flavor and chocolate, so this recipe satisfies my craving perfectly.

  117. Annie McLoughlin says

    I followed the recipe exactly. I did use ground flax seed as well. I baked them a few minutes longer (maybe 14min) They were delicious!!

  118. Courtney says

    Wow! These cookies are so deliciousssss! I whipped up the dough in 5 minutes last night before bed, popped it in the fridge for the night and baked them first thing this morning. They are super moist and super delicious! Didn’t change anything except probably put more chocolate chips in!

  119. Leah Brandstetter says

    This recipe looks amazing!!! Cant wait to try!

    As a side note, Costco Kirkland brand chocolate chips are–unfortunately–no longer vegan.

  120. Sheri L Keene says

    I have not had a chocolate chip cookie since I went wfpb almost a year ago. I was so happy to find a recipe that tasted better than the cookies I used to eat, but without animal products! My mom (non plant based) and my husband (plant based) both agreed it was the best chocolate chip cookie they ever had!! I made my oun oat flour and used coconut milk and grapeseed oil. I also added chopped walnuts. Let them cook 13 minutes. They were soooooo good! Thank you for this recipe!

    • Jason Sanford says

      So interesting to know it works with grapeseed oil! Thanks for letting the rest of us know!

  121. Cara Hoppis says

    I made this recipe today GF using 1/2 cup buckwheat *from buckwheat groats, 1/2 c oat flour. 1/2 cup brown rice, 1/2 of mix of tapioca starch and potato. I added 1/4 tsp xanthum gum and sprinkle of cream tartar. I also reduced the sugar to 1 cup and made this into cupcakes!!! Turned out great I cooked them for ~22 minutes

  122. Gladys Downing says

    Seriously THEEEE best cookies I have ever had! The recipe is bomb. I do not right reviews but I had too. My vegan boyfriend loveeeessss them. The dough it’s self is really good.

  123. Jin says

    I have tried LOTS of vegan chocolate chip cookie recipes and this was hands down the BEST recipe I have ever tried! First I made it with all-purpose flour and then with oat flour – both are hits. My family doesn’t normally eat the vegan desserts I attempt to make but I’ve made these cookies about 3 times now in the last couple of weeks because we’ve been devouring them within a day or two haha.

  124. Karina says

    I haven’t baked in years, but made these for my vegan daughter who was coming to see is after a month… Thank you so much!!!!
    They came out amazing, however they have a very strong after taste of the baking soda.
    Will the cookies turn out as good if I don’t use it?

    • Jason Sanford says

      I would think they should be fine – just a bit puffier maybe, and with less of a salty-sweet taste? If you experiment, be sure to report back! Also, with baking soda always make sure to sift dry ingredients very very well because sometimes it will clump and you’ll get a bite of just baking soda in the finished product. Not sure if that’s what happened with yours but figured I should mention it in case!

      • Karina says

        Thank you for replying to my comment!
        Tried without the baking soda and didn’t work ? very doughy but also may be cause I only used one type of sugar.
        Will keep trying until i get it right!

  125. James says

    Love these cookies! Thank you for the recipe. I’ve been playing with decorating them!

    Question: what does chilling them do to the dough?

  126. Bri says

    Hi all! Excited to make these for my husband who recently decided to go full vegan (previous vegetarian). What kind of oil is best?? It just says ‘oil’ so I want to be sure I get it right.. appreciate the insight!

  127. Lou says

    How many grams of flour and sugar is it? Baking in the UK and after googling there seems to be lots of different suggestions of what a cup in grams is. Thanks in advance 🙂

  128. Kristin says

    These cookies are AMAZING! Followed the recipe using oat flour, 1/4 coconut sugar and 2 tbps coconut oil. The dry to wet ratio was perfect, I didn’t need to add any additional milk. They turned out EXACTLY like your real deal chocolate chip cookie (just better!). Thanks Katie for all of your wonderful healthy recipes!

  129. Lia says

    Accidentally added about 1/4 cup of almond milk and they came out great! Bake time was 7 min instead of 11, also didn’t refrigerate. Came out SO delicious, honestly such a nice surprise.

  130. Johnna says

    Best cookies (not even just best vegan cookies) I have ever made at home. Thank you, thank you, thank you! Definitely saved as my new go-to recipe 🙂

  131. Vanessa says

    These are really good! I used Namesta gf flour, because it called for oat, I figured it would be closer then Bobs. I will try Bobs GF next time to compare. I also used vegan butter, because I love the taste of butter. Haha anyways worked great! Thank you! I made these tonight because the blueberry bars needed to rest, so I made these. Rolled these into balls and put in the freezer while the bars cooked. Then baked!

  132. Shireen says

    I used oat flour for this recipe. The texture of the cookies turned out great. Crispy on the outside and gooey on the inside. However, they were way TOO sweet. I will be halving the sugar next time to fix this.

  133. Lisa says

    These cookies are great although I cooked these for 15 minutes and they are still very undercooked. I will cook at higher temp or for even longer next time.

  134. Grayson says

    Added extra choc chunks and which made them a bit “melty”. A little bicarb tasting, i’ll use half as much next time. Regardless, the best cookies i’ve ever made. Pretty proud since i dont usually bake cookies.

  135. Gabe says

    Hi, I would like to bake this into a cookie cake. What size pan would you recommend considering the amount of batter it makes, and what temperature/baking time would you also recommend when cooking the batter all at once. Thank you!

    • Jason Sanford says

      Hmm, we haven’t tried it so can’t say. But be sure to report back if you experiment before we do!
      Jason (media relations)

      • Gabe says

        Thanks! So I tested it out, and this recipe is perfect for a 7-8inch pie/cake pan, and goes in the oven at 325 degrees for 25 minutes!

  136. Siara says

    We love this recipe and playing around with it. Our go to is oat flour, we halve the sugar, use avocado oil and soy milk, and add 1/4 tsp xanthan gum. Then chill the dough in the freezer for 10 min then bake. This yields soft and chewy cookies that are loved by everyone— and it helps that it’s so allergy friendly and easy + quick to put together.

    Today I didn’t chill the dough, used coconut sugar and some monkfruit white sugar, no xanthan gum, and the result was larger and more thin and crispy cookies. Regardless, very good! This recipe is a great one for learning the science of chocolate chip cookies. Love it!!

  137. Grace says

    These cookies are THE BEST. My whole family says better than Tollhouse. We have made them 4 times now. And I used oat flour and diary free choc chips. Thank you Katie!

    I did try coconut flour once and it did not work at all 🙁 dough wouldn’t stick and crumbled at the touch. Stick to oat!

  138. Ronni says

    I absolutely LOVE this recipe! My dad, who’s very picky about foods (especially vegan food) devoured these cookies! I can’t wait to make some more!

  139. Lynn says

    I miss the days when ads weren’t plastered all over every single website I visited. There’s no escaping them anymore!

  140. Joyce says

    These are the easiest, healthiest chocolate chip cookies. I have made them so many times with different flours and they come out perfect every time. I prefer the oat flour the best. Thanks for such a great recipe. As someone who has dairy, egg and gluten allergies it is great!

  141. Euphemia Rahming says

    This recipe SLAPPED. Aka, it was DELICIOUS. I used Almond milk, added almond extract, cinnamon and nutmeg. Yo…. it was awesome. This is hands down one of the best vegan desserts I’ve had the pleasure of making/eating. It’s so good, and easy to do. I like adding my own flare. But, the base recipe is great. Better than non vegan cookies tbh!

    Thanks for this. I just recently went Vegan and it’s so much fun figuring out how everything works. 10/10 would reccomend.

  142. Hadassah Miriam Gold says

    I absolutely love this cookie,but ,so easy and simple . I made changes to almond flour so that I can eat them for Passover.

  143. Grace says

    I saw all the reviews and decided to bake these under the impression that it would taste magnificent. Decided to double the batch and was extremely disappointed, I followed this recipe to the T, but it was just not as tasteful as I have predicted. To describe the taste it tasted heavily of baking soda and did not spread at all. I would not try again sadly and this batch has ended up in the trash :((

    • Jason Sanford says

      Hmm, what other ingredients did you use? There are so many positive reviews that there’s definitely not a typo in the recipe, but I’d love to help troubleshoot yours!

    • Morgan says

      I also doubled it and had trouble but when I made a regular batch they were amazing!!! Sometimes doubling doesn’t work.

  144. Ginnerva says

    I loved them so much! I am a cookie master and I am impressed! Also, I made them with 100% non-fine (or- well… I don’t know the name but yea um… it dosn’t make white bread) and I still managed to get the cookies to stick together and not fall apart all over the place! Ô_Ô

  145. Rayne says

    Loved this!! I used more milk, and a dash more of oil to make the dough wetter. Spread out pretty well, but I did flatten the dough balls a bit. Will definitely make this again next time with plant-based milk and vegan chocolate, or with other flavors like cinnamon and almonds. 🙂 Thank you for this!

  146. Cans says

    I’ve made this recipe (using oat flour and coconut sugar instead of white and brown sugars) a million times and it is hands down my FAVORITE GF vegan chocolate chip cookie recipe! So simple and delicious!

    BUT! Tonight, I made a huge mistake.

    I used a gluten free flour 1:1 blend to save on oats. I do NOT recommend doing that. Totally different cookie. It’s dry and crumbly and flavorless.

    Stick to the flours recommended!

  147. Yasumi says

    This is such a perfect base recipe to experiment with and turn into your own. Quick and perfect every time, TOO quick and perfect for something so sinful, we’ve been having it for breakfast all week!
    For the flour, I use half white flour half quick oats, makes them nice and chunky.
    I use less sugar and add a couple tsp of molasses for extra chewiness.
    I also add a flax egg (1tbsp ground flax + 2tbsp water)
    And juuust enough milk for everything to come together and hold so it’s a very thick dough that we flatten before baking.
    And always keep them covered so they stay perfectly chewy, otherwise they get too hard. That’s some troubleshooting for ya. GREAT recipe to learn from.

  148. Juan says

    Excellent recipe! Tried it but like you said, they don’t spread much so I ended up with very delicious cookie balls, kinda like tiny muffins. However, I tried it again adding a little more almond milk and instead of making balls, I made disks, and that fixed that issue.

  149. Lisa Weaver says

    This looks like a good recipe, especially because I try to bake oil free. I am planning to use kamut flour and was wondering about subbing some of the sugar with my homemade sugar free, very delicious applesauce. What do you think? Thank you in advance.

  150. Lori says

    I’ve made this recipe a couple of times now. Easy and tasty. I would recommend making a few marks on top with a knife before massaging the chicken with oil and spices.

  151. Gabriel says

    Wow, they sound great. I love experimenting with vegan bakes so I can’t wait to give these babies a whirl!

  152. Skye says

    The recipe translated to grams/milliliters:

    130 grams flour
    3 grams of baking soda
    2 grams of salt
    50 grams of sugar
    45 grams of brown sugar
    28 grams of oil (or 35 grams of butter)
    53 grams of chocolate chunks
    30 milliliters of (soy)milk
    1.2 milliliters of vanilla-extract

    325 F = 163* Celsius.

    I hope this helped you.

  153. Jenna Thalman says

    Yes!! Just FREAKING YES! TO ALL OF THIS!! So good! Sooo amazingly good!..Try this recipe! You will NOT regret it!! PERIOD!!


  154. Michela says

    I made the cookies twice, the carrot cake several times, both versions of the lemon loafs ( the “original one being my fav)the vegan brownies and the black bean brownies, for various parties, gatherings, birthdays etc! Never a leftover lol! My boyfriend fav is the carrot cake and the chocolate chip cookies! Thank you for the good work!

  155. Elliot says

    Go to recipe for vegan cookies!
    Accidentally switched out the peppermint and vanilla this time, and somehow doubled it. It was still delicious.

  156. Clem says

    Just leaving a question about this recipe….you say they keep for 2-3 days. They really dont keep longer than that? I want to try making a batch and send to somebody by mail which would mean they may take at least a week to get there. Many thanks!

    • CCK Media Team says

      They are pretty much just like normal/traditional chocolate chip cookies, so will be freshest the first few days but technically are fine for days after most likely 🙂

    • CCK Media Team says

      I’m not really sure what this comment is trying to say, but if you are asking about the calorie information, it’s linked under the recipe instructions in the post.

  157. Ryan says

    For those wondering – I made with simple Great Value brand gluten free all purpose flour – did not change the amount of flour the recipe calls for – and the cookies turned out great.

  158. Emma says

    So good!!! I’m so glad I found this recipe! I love chocolate chip cookies and find that the vegan recipes contain a lot of sugar and vegan butter. This recipe was super easy to make and the cookies turned out delicious 🙂

  159. Robin "Cat" Billau says

    Soooo good!!!! Used almond flour and they were crispy and chewy!!!!! Thanks!!!!!!ps I live at high altitude and no additions needed!!!!

  160. Anon says

    Kirkland (Costco) chocolate chips are no longer vegan friendly. Also not sure about Target chocolate chips. Every time I’ve checked at Target the only vegan friendly chocolate chips I’ve seen are the over priced allergen free certified ones (can get cheaper elsewhere). Some generic store brand ones might be accidentally vegan. But always check the ingredients before buying. Since Ghirardelli used to be vegan friendly and now Kirkland chocolate chips have both had dairy added to them, it’s a good habit to always check.

  161. Gabriela says

    I love the simplicity of this recipe. I’ve tried this recipe twice with two different modification and they both worked pretty well. The first one I did was I substituted the oil for peanut butter and white sugar for a monk fruit erythritol blend. The cookies came out amazing. I did have to bake at 350F for 10-12 min. They were crispy on the outside and chewy on the inside. The second modification I tried was also use peanut butter instead of oil, monk fruit erythritol blend instead of white sugar and use half of all purpose flour and half pea protein powder to make protein cookies. I also baked these at 350F but had to bake them for about 15min. The pea protein powder did change the texture a bit. The cookies were way more chewy overall but still delicious.

  162. Amanda says

    Very mediocre cookies, not much flavor at all. I highly recommend the Tasty recipe for vegan chocolate chip cookies instead.

  163. Elizabeth Lucas says

    Well done Katie, excellent cookie recipe. I’ve missed my recipe from when I was living in Alaska in ’93 and this fits the bill!

  164. Elizabeth again says

    Just a tip: I upped the vanilla extract to a tsp and put in a bit more than 1/3 cup choc chip. It’s a paste consistency and I rolled them into balls and squashed down .. lovely
    ! ( : D

  165. Ceinwen says

    Alright I made a bunch of substitutions so I hope the internet trolls don’t get upset lol. First of all – I was looking for a vegan white chocolate chip macadamia nut cookie but every single one of them called for 1/2 to a cup of butter or oil and I am just NOT okay with all that fat + the chips + the nuts. No thanks. So lightbulb went off – find a low fat chocolate chip recipe and sub for vegan white chips + add macadamia and viola! I actually made them even lower fat by doing 1 tbsp oil (instead of 2) + 1 tbsp applesauce. Finally, I used organic whole wheat flour which I know can be hit or miss – but these were a hit! Soft and pillowy. Not raw and fought and not like hard dense little bricks. Absolutely perfect. Allllmost like a muffin top but not quite, still definitely more cookie like. I may have had a slightly heavy hand with my 1/2 tsp baking soda so maybe this is why. Anyway – amazing recipe!

  166. Megan says

    Love this recipe! We made them with vegan butter (mostly coconut oil) and didn’t put the dough in the fridge and they still turned out great. So soft!

  167. Kate O. says

    Struggled with these a bit. Used gluten free flour. Used coconut oil which I do not recommend unless you feel like a coconut chocolate chip cookie. Taste isn’t bad, but coconut flavor is prominent. Texture was weird. Cookies did not spread at all! They cracked when I pushed them down so I think my dough was still too dry? I had to add extra oat milk to begin with. The sugars didn’t seem to melt well either so cookie is slightly grainy. Will have to play around with this recipe. Could just be the oil I chose. Overall, not bad. I just won’t share them! Lol!

    • CCK Media Team says

      My guess would be the gluten free flour you used. Unfortunately we can only vouch for the recipe with one of the flours listed.

    • Nadia says

      Hey Katy I used GF free flour too and it probably depends on the mix. When I use orgran flour I do not add baking soda, but with other types of premium flour they tend to flatten out my results.

      I had two batches one with 2 tablespoons of oat milk and the other just 1 and a wee bit. The first batch was too runny but it spread and was soft / chewy on inside and the second one didn’t spread at all (I feel like it was too much flour) so I pushed it down with the back of a spoon. While it didn’t take a good shape the texture was quite crispy on the outside. I used butter, and haven’t tested with oil.

  168. Olivia says

    It’s sad; I got so excited that I could finally have GF vegan cookies (allergies) without crazy ingredients, but they didn’t seem to work.
    I hate to say it, but the three recipes (well the ones I can remember off the top of my head anyway) of Katie’s I’ve tried haven’t worked; the blueberry muffins had some kind of cooking problem (I made a separate crumble topping) and I’m sure they got thrown away, the chickpea cookie dough hummus dip that’s supposed to taste like cookies tasted like chickpeas, and I’m not sure what happened with these.
    I had to quadruple the batch to get a ‘normal’ amount of cookie dough (which made 17 20-25g cookies) that would hold 100g of chopped chocolate. Used GF oat flour (I ground up GF oats in a Vitamix), xylitol, coconut sugar, vegetable oil and almond milk (and obviously salt and bicarbonate of soda and chopped up dark chocolate). The dough came together successfully and I froze it for an hour. After a while it became very difficult to roll balls as it kept softening and sticking to my hands. Baked for 5 ½ mins, turned the tray around and baked for another 5 ½ mins (for a total of 11 mins). Didn’t spread at all, so I pressed them with a spoon. They’ve been cooling for over an hour and they have not firmed up at all; I picked up one of the smaller cookies and it broke apart and split in my hands. I tasted and it was slightly salty (odd because I couldn’t taste that in the cookie dough; maybe because I started to run out of normal chocolate and use mint chocolate?) and had the texture and mouthfeel of peanut butter. Not a complete failure, but they also stuck to and coated my mouth a bit like peanut butter does.
    I’m in the UK if that is causing any issues with my baking but I haven’t really had problems with recipes from other blogs based in the US/overseas.
    I’ve had better success making the chocolate chip cookies in the Byron cookbook and using Bob’s Red Mill GF or Paleo flour and chia eggs. At least that gives me an actual soft chewy cookie instead of basically salted chocolate peanut butter. I wish Katie all the success she deserves, and it seems like a lot of people love her recipes. I’m not sure why, but they have caused me issues in the past.

    • Molly says

      I think your problem isn’t that you live in the UK but that you used Xylitol when the recipe doesn’t call for that. Xylitol makes things soft so it would change the texture of your cookies for sure. I found this recipe from a friend who brought them to a picnic last week and both of ours turned out great, so I’d try them again with regular sugar like the recipe calls for and you should probably be fine.

    • Sherri Wilson says

      That is the nicest thumbs down review I have ever read. 😉. But…I have to say that I have made these cookies probably 6 times and they are always perfect. My husband’s favorite cookie and he isn’t even vegan. I do use regular AP flour, so not sure if that’s the difference? I also put the dough in the fridge. Anyway- so nice of you to comment even though they didn’t work for you- I like when people do that so I can have more info!

  169. Molly says

    I just made these after getting the recipe from a friend who brought them to a picnic last week. We are not vegan but were so impressed with hers that I had to try them again, and I think it’s my first cookie recipe I’ve ever tried without eggs. You don’t need them!
    This is the first recipe I’ve tried from this site but I plan to try more. Thanks!

  170. Megan says

    This is the best recipie I have found yet! TY!! Be sure to allow cookies to firm in the fridge completely that step is the difference between cookies and mess! Also I subbed my vegan butter for the oil and did 12 min in the oven.

  171. Betty says

    Wow these are the best cookies ever!!! Soft on the inside and slight crunch outside. I used ground up oats and oat Milk and followed the recipe exactly. It made 8 good sized cookies. The only issue I had is that they stuck to the pan a bit

  172. Caryn says

    Amazing made with Namaste gfree flour and beet sugar (I have a sensitivity to cane sugar). My only issue is getting them into the oven, bc the dough is so good!!!😂😍 🍪

    • valerie bowden says

      I am so surprised with these cookies. They taste great! They literally do taste like “normal” chocolate chip cookies. I can’t even tell they are vegan. Also I love how eassssy this recipe is.

      Will definitely makes these again.

  173. Sharon says

    These cookies are AMAZING!!!! Have made three batches, so far—first 2 with all-purpose flour, last one with oat flour. Followed recipe (used white sugar, brown sugar, almond milk), except I used 1 T oil + 1 T unsweetened applesauce. Put dough in freezer for 30 min, then used a tablespoon to measure out balls, then baked. They all turned out great, but oat flour batch was my favorite (yield 16 cookies). I live in FL and 11 min bake time is spot on. Thank you!!!

    • Sharon says

      These cookies are AMAZING!!!! Have made three batches, so far—first 2 with all-purpose flour, last one with oat flour. Followed recipe (used white sugar, brown sugar, almond milk), except I used 1 T oil + 1 T unsweetened applesauce. Put dough in freezer for 30 min, then used a tablespoon to measure out balls, then baked. They all turned out great, but oat flour batch was my favorite (yield 13 cookies). I live in FL and 11 min bake time is spot on. Thank you!!!

  174. Abymar says

    I made it for my mom (cause she’s vegan) and as a nonvegan I LOVED IT. Very addicting and yummyy!! Would 100% recommend making them!

  175. Madison says

    These are amazing! I have tried out so many vegan recipes, but this is the best one. Not only is it super easy, it actually works and makes yummy cookies. I can’t eat gluten, eggs, or dairy so this recipe was perfect for me. My husband even enjoyed eating them, (and he is picky when it comes to my “special” food). I did at chickpea water to this recipe which I think made it more fluffy and soft. Thanks for this awesome recipe!

  176. Marley says

    these are the best cookies I’ve ever made! (And I aint no baker😅). I admittedly had to add a couple tablespoons more of soy milk, but other than that, just follow the directions and they’re perfect! I think my favorite part of the process was slightly pressing the warm cookies down with a fork (or spoon), it’s so satisfying.

    anyways, my girlfriend is gonna love these so 11/10😁❤️

  177. Dylan says

    I made these yesterday. I underbaked them a little, so they’re extra gooey and delicious. They really do taste almost exactly like non-vegan cookies, with the exception of a touch of baking soda flavor coming through. They even got a nice, brown color, which I find sometimes doesn’t happen with baked goods made with oil. The high proportion of brown sugar gives them a lovely butterscotch flavor. They’re definitely going to be part of our regular rotation. Thank you!

  178. Marla OBrien says

    Thank you so much for this recipe!!! I love it and my cookies finally turned out awesome!
    I sub’d the oil for v-butter and added 1/4tsp of espresso powder! I was unsure about the short cook time but I waited and they cooked down. Taste, consistency and texture 👍👍
    This will be my go-to for always. Thank you – added some Christmas sprinkles too💖 Happy Holidays!🎄

  179. H+H says

    These cookies are amazing!! So easy to make and they taste so good! We ended up having to use double the amount of milk (we used soy milk) and even then the dough was a bit crumbly. We also baked for closer to 15 minutes to get a bit of browning. We would definitely make these again!

  180. Nishi says

    Hi! This was my first time baking cookies at home and they came out perfect! Instead of chocolate chips I added black raisins, cashews, and almonds. I did add more milk to make the dough more on the wet side as well which led to bigger cookies but the texture was perfection, crispy on the outside and chewy and soft in the inside. I also baked them for about 20 minutes to get them more well done.
    Thank you for this awesome recipe!

  181. jane says

    I’ve been making these for a year or so and they’re delicious every time … but my sister likes wetter cookies and I love making my family happy. This time round I subbed maple syrup for the white sugar. Sis said, and I quote, “these are the perfect vegan cookies.” Very very happy !

  182. Hailey says

    I made mini cookies!! 1/2 tablespoon-ish balls that I flattened a bit and they came out so good!! Thank you for the recipe.. It’s a keeper:))

  183. Kirsten says

    Wow! These cookies are so good! I randomly stumbled upon this recipe when I needed to throw together some vegan/gluten free chocolate chip cookies and I’m so happy that I did. This recipe is simple, easy to follow and DELICIOUS! Even my husband who isn’t vegan or gluten free thought these cookies were amazing. Thanks for creating this!

  184. Susan L. says

    These taste delicious! I have used this recipe twice but I usually have to bake them for 22 minutes rather than 11. I let them sit for the 10 minutes but they are still runny, so 22 minutes does the trick for me ! My family really enjoys these 🙂

  185. Vanessa says

    I’ve tried SOOOO many vegan and dairy free cookie recipes and NONE have tasted as good as these!!! My husband loves his cookies and has said these are delicious!!! Only changes I had to make were: I didn’t have dairy free milk so I used oat cream instead and I didn’t have brown sugar so used demerara sugar. Thank you for the awesome recipe!! I’ll definitely be trying others 🙏🙌

  186. Nat says

    Made these a few time now and they’re yummy. But as other reviewers have noted- the temperature needs to be raised or they need to be cooked for at least double the time or else they’re basically raw. Also, and I can’t believe I’m saying this, they’re a little too sweet. I would cut a few TB of sugar out unless you’re putting ALOT of chocolate.

  187. Jess says

    These came out beautifully! I ended up using 3T whole milk. In the freezer for 25 minutes. Dough was still crumbly, and I had to make the cookie balls with my hands to get them to the right texture. Baked at 350 for 15 minutes, pressed lightly with a spoon when they came out, let sit for 30 minutes. Chips still melty, crispy outside, chewy inside. Can’t wait to play with the recipe more!

  188. Heather MacEachern says

    Unfortunately when I cooked the cookies for 11 min at 325 and then waited 10 minutes the cookies were not cooked in the middle. I then had to put them back in for another 10 mins.

  189. Christina says

    I made those cookies yesterday! I was a little bit concerned but they turned out AMAZING! 🤩 I didn’t have coconut milk so I put water instead of the milk. Thank you for the recipe !

  190. Miz C says

    I literally make these all the time and I am not vegan! I use one more milk and oil than the recipe calls for and a dash more salt but these are the best and easiest cookies to whip up and no one believes me when I say they’re vegan!

  191. Izzi says

    This recipe just proves that you don’t needs a ton of sugar or oil to have a really good cookie. These are most excellent!

  192. Jessie says

    For anyone watching calories and looking to curb that cookie craving: I replaced the milk with unsweetened almond milk, the oil with unsweetened applesauce, the sugars with stevia, the flour with almond flour, and only added half the amount of chocolate chips. If you make 6 cookies out of this batch, it comes out to 156 calories per cookie. (Regular all-purpose flour would lower this number considerably, as well. I just didn’t have any at the time.)
    Great recipe, Katie! Yours are the only recipes I ever trust will turn out perfectly the first time, and they’re so forgiving! Even substituting things from time to time never fails to yield awesome results. You’re the best!

  193. Rainy says

    I have a friend who has always loved my baking. I’ve always made cookies for her as Christmas or birthday gifts but I’ve struggled to adapt to her recent switch to vegan. Until I found this recipe! It’s my go-to and I’ve made them as-is and she loves them. I’ve also adjusted it to make her favorite: blueberry white chocolate cookies. It’s also worked out well to use cranberries. So now I have at least three types of cookies I can make for her, knowing she will love them each time. Thank you so much for sharing this recipe!

  194. Kate says

    These were like cookie dough for me. I cooked 11 min at 325 (and have an oven thermometer to double check the temp). It said they would look underdone but to cool for 10 min so I did, but they were still like dough, so then I put them back in for 12 more min. I’m sure it’s no good letting them sit for 10 min in between cooking times but they did come out a little better after the extra time. Wouldn’t make them again though. I should have read the reviews before making since this happens to a lot of people! (I used white all purpose flour, brown sugar, coconut oil, and cashew milk. I added 1 extra tablespoon of milk as the recipe said that was okay if needed. I had them in the freezer for 30 min before baking.)

    • CCK Media Team says

      Hi Kate, are you in a humid climate, high elevation, was it a rainy day? So many things could have thrown it off, and we’d love to help troubleshoot yours if you give us more information. Honestly, it could just also be that you personally like crispier cookies than we do (we prefer softer, gooey cookies), so cooking longer should solve that!

  195. Lucy says

    OMGeeeee! I made a dozen cookies yesterday and no lies, they were gone in the blink of an eye!
    My daughter didn’t believe they were vegan cookies because they tasted so good! 🤣
    Thanks for sharing your recipe. I’m about to make a double batch now. Fingers crossed these ones last a little longer lol.

  196. Gabriel says

    Hmmmmmmm I’m not really sure what I did wrong, I always follow recipes to the letter. Basically the cookie doe was way too dry (still powdery), so I added 2 tbsp of milk. Then it was extra sticky so I guess I added too much milk? I adjusted by adding a little bit of flour in the bowl and on my hands. Then made the ball of cookie doe and let it sit in the fridge for 2 hours etc. I put them about 11-12 minutes in the oven. Now they seem undercooked (but Idk is this normal?) and when I tasted it it’s like… elastic and chewy, I don’t even know, just not a good texture. Also they looked really good when I took them out of the oven, but they look super weird as they cool down, like now their outsides look like the skin on a dry grape. Just super ugly. I usually just follow recipes and it turns out alright……..I’m just like what the heck haha. Any ideas that would help? Is this because I put too much milk? I don’t get it. After how much cooling should they be hard and should I put them back in the oven if they never become firm enough?

  197. Kristine says

    Hi Katie, the other day I was in need of a quick and easy recipe for vegan chocolate chip cookie. I had to find a good recipe last minute and serve it to the guests. I was seriously very anxious coz I don’t know how your recipe is gonna turn out or how sweet it will be but still decided to use it as I have all the ingredients on hand unlike other recipes with unworldly ingredients lol. And let me tell you, the cookies turned out great, they did not spread as much but it’s ok, the sweetness is perfect, it yielded me around 30 mini pcs and this is gonna be my go-to cookie recipe! Thanks so much for sharing!

  198. Caitlin says

    This is the first chocolate chip cookie recipe I’ve made since going vegan and I don’t see the point in looking for any others! Absolutely delicious for my vegan self and non-vegan guests! I can’t wait to try the peanut butter cookie recipe 🙂 thank you!

  199. Alex says

    4 stars
    These came out really good, but they’re pretty soft and gooey to the point of if I pick them up they fall apart. I think these are supposed be s + g, but I’m wondering…. how can I make them more crispy?

    2 things:
    1) I just moved to Denver, Co so I’m wondering if the elevation has anything to do with it? Maybe. Maybe not.
    2) The only thing I changed about this recipe was I did 1 Tbsp applesauce and 1 Tbsp coconut oil rather than 2 Tbsp oil.

    Any suggestions or tips? I’m thinking I could freeze them but it would be nice to have a cookie that doesn’t fall apart right away.

    PS they also expanded like crazy! What size should these balls be when you place them on a tray? I did 1 tbsp but again, they expanded like crazy — way too big.

  200. Rosita says

    Had a hard time finding the jump-to-recipe button…I hate that. Also the recipe does not say what size to make the “dough balls” and does not say how many cookies this recipe will make. Using a standard cookie scoop this recipe only makes 6 cookies. Needs to be doubled if you have kids or kids that need cookies for a function of some sort. They don’t taste too bad. I will doctor the recipe if I make these again.

  201. Iswari says

    These did not work out for me at all. Even adding extra liquid, the dough was dry. They baked up very pale, and the texture was just not good. My son said they tasted like bread. Sad to say, because I’ve enjoyed other recipes from this site…we threw them out.

    • CCK Media Team says

      Hi, adding more liquid than the recipe called for is definitely what made yours bread-like. The batter will be dry at first, but it does suddenly turn into cookie dough with no extra liquid needed. Unless by chance you substituted something? (Such as lowering the sugar, or using coconut flour?)

  202. Christina Breaux says

    5 stars
    Best vegan cookies I’ve ever made. If I didn’t know they were vegan, I would NEVER KNOW!!! The recipe was a bit dryer than I’m used to with a traditional recipe, I just added a bit more almond milk and let them chill….they are amazing!!!! Thank you for this awesome recipe!!

  203. Illiana Yeo says

    5 stars
    I really enjoyed making these cookies I think there one of the best cookie recipes I’ve used! I’m gonna use this recipe in my baking channel and will leave your site and give credit! I give this recipe a 10/10 it’s amazing cookies with amazing flavours as-well as a crunchy start!

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