Get two new free healthy recipes each week. Sign Up

Vegan Chocolate Chip Cookies

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

Vegan chocolate chip cookies that taste like regular 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 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
vegan chocolate chip cookies recipe

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.

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.

Trending Right Now: Overnight Oats – 15 NEW Recipes

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!
4.84/5 (237)
Total Time 11 minutes
Yield 11 – 14 cookies

Ingredients

  • 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

Instructions

  • 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

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Vegan Recipes:

the best vegan brownies

Vegan Brownies

chocolate covered katie recipes

Here’s What I Eat In A Day As A Vegan

Vegan Mac And Cheese Recipe

Vegan Mac And Cheese

Veggie Burger Recipe

Veggie Burger Recipe

The Best Easy Buffalo Cauliflower Bites

Buffalo Cauliflower Wings

Lentil Soup Recipe

Lentil Soup Recipe

Vegan Chocolate Cake

Vegan Chocolate Cake

Vegan Cheesecake Recipe

hello-breakfast-recipes.png

More About The Cookbook

4.84/5 (237)

Rate this recipe

Published on May 21, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

322 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. Holly D says

    These were not a hit. I made them with oat flour. They were just okay. Wouldn’t make again. Thank you though.

  3. 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!!

  4. 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!

  5. 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!

  6. Lynn says

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

  7. 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!

  8. 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.

  9. 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.

  10. 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!

    • Debbie K says

      Same thing happened to me. I tried twice, too, thinking maybe I made a mistake measuring. They we’re so bad I feel like these reviews are rigged. What is going on?

  11. 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

  12. 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!

  13. 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!

  14. 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.

  15. 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.

  16. D. King says

    I don’t know what I did wrong.. But I made these twice. I don’t like to be mean. I tried a few bites just to be sure. I threw them in the garbage. I did salvage a few of the chocolate cup chips and ate those. I used soy milk, white flour, brown sugar. They tasted like baking powder but I used the amount in the recipe and then less the second time. I don’t eat ever cow butter or milk, definitely not since quarantine. What did I do wrong?

    • Jason Sanford says

      Judging by all of the other positive reviews on here and my own experience with the recipe, I can say there is definitely not a typo in the recipe. Maybe it’s one of the ingredients you used (what oil did you use?), maybe a climate thing or oven issue, or maybe they are just not a recipe for you, but there’s no need to accuse Katie of rigging the comments just because a lot of other people did enjoy the recipe.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes