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easy vegan chocolate chip cookies

Quick & Easy Vegan Chocolate Chip Cookies

These easy vegan chocolate chip cookies are crispy on the edges, soft in the center, and loaded with gooey chocolate chips. Made with pantry staples and no complicated ingredients, they come together in under 30 minutes. Whether you're vegan or just out of eggs and butter, these cookies are a sweet win!
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Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 10 minutes
Total Time 37 minutes
Servings: 12
Course: Desert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1/4 cups all-purpose flour 160g
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/2 cup brown sugar 100g
  • 1/4 cup granulated sugar 50g
  • 1/4 cup non-dairy milk like almond or soy milk
  • 1 teaspoon vanilla extract
  • 3/4 cup vegan chocolate chips 130g

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In another bowl, mix melted coconut oil, brown sugar, granulated sugar, non-dairy milk, and vanilla extract until well combined.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the vegan chocolate chips.
  6. (Optional) Chill the dough in the fridge for 10 minutes for thicker cookies.
  7. Scoop out tablespoons of dough and place them on the baking sheet about 5 cm apart.
  8. Bake for 10–12 minutes, until edges are golden.
  9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Coconut oil can be swapped for vegan butter for a richer flavor.
  • Add a sprinkle of sea salt on top before baking for a gourmet touch.
  • Use mini vegan chocolate chips for a more even chocolate distribution.
  • Store in an airtight container for up to 5 days or freeze for up to 3 months.