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Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are soft, chewy, and filled with melty chocolate chips—just like the classic, but made entirely without dairy or eggs. They're the ultimate plant-based treat for cookie lovers and perfect for baking any day of the week.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American, Vegan
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1/2 cup coconut oil or vegan butter softened
  • 3/4 cup brown sugar
  • 1/4 cup plant-based milk like almond or soy
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup vegan chocolate chips

Method
 

Preheat Oven:
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Wet Ingredients:
  3. In a large bowl, cream together coconut oil (or vegan butter) and brown sugar. Add plant milk and vanilla, and mix well.
Mix Dry Ingredients:
  1. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients and stir to form a dough.
Add Chocolate Chips:
  1. Fold in the chocolate chips until evenly distributed.
Scoop & Bake:
  1. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes, or until edges are golden brown.
Cool:
  1. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure coconut oil is softened, not melted, for the best cookie texture.
You can chill the dough for 30 minutes before baking for thicker cookies.
Substitute gluten-free flour 1:1 for a GF version.
Store leftovers in an airtight container at room temp for up to 4 days.