The BEST Vegan Chocolate Chip Cookies made from scratch. These thick and chewy cookies are made without eggs or butter and have NO weird ingredients. Quick, easy and so very tasty!
Vegan Chocolate Chip Cookies PERFECTED 👌🏻
Golden, thick and chewy chocolate chip cookies that are made without butter, eggs or milk. They’re crisp on the edges, soft in the centre and loaded with chocolate. Whether you’re vegan or not, you are sure to love these easy Vegan Chocolate Chip Cookies.
And there’s no need to chill the dough, so they can be ready to eat in under an hour 🙌🏻
These cookies were a serious labour of love. You all know how much I love traditional baking, complete with eggs, butter and the like. BUT I also love a challenge. And what better challenge to take on, then making a batch of gorgeous chocolate chip cookies that are VEGAN.
To be honest, I wasn’t sure it was possible.
I mean, how can you make a golden chocolate chip cookie without butter? And how do you make a soft and chewy cookie without eggs? Well just like my Vegan Brownies, I’m here to tell you, IT’S POSSIBLE.
I tried making these cookies 9 times. I documented my progress on Instagram Stories, but I can tell you, some of the results were NOT pretty.
Since we are using coconut oil as the main fat, instead of butter, I had trouble with getting the cookies to spread in the oven.
Also some iterations were too hard, some too thick, some were like rocks and others were too crumbly. It was like cookie mania in my kitchen! Unfortunately, most of them weren’t great. But finally, I stumbled on the most amazing Vegan Chocolate Chip Cookies. And in that moment, it was ALL worth it.
I cannot wait for you guys to try these cookies! Honestly, they’re madness. Almost buttery with no butter, they stay together despite there being no eggs, and they’re a true chocolate-y treat.
Even if you’re not following a vegan diet, these cookies are great for those times when you want a chocolate chip cookie but you have run out of butter or eggs. Which, if you are me, happens ALL THE TIME.
If you’re going to try making these Vegan Chocolate Chip Cookies (which I hope you are 😉), I don’t recommend making any substitutions. Honestly, it was a careful balance to get these cookies just right. So if you can, try follow the recipe as it is.
It’ll be worth it because you’ll end up with a batch of epic chocolate chip cookies that EVERYONE can enjoy. I’ve loved seeing how many of you tried my Vegan Brownie recipe, so I can’t WAIT for you to make these Vegan Chocolate Chip Cookies.
So what can you expect? Well, crispy edges and a soft and chewy centre to start. I added a little extra vanilla and cinnamon to help with flavour seeing as we have no butter to work with. They have a little coconut flavour from the coconut oil too.
And then there’s ALL the chocolate. We’ve used plenty of chocolate chips for that gooey chocolate middle. I’ve toned down the baking soda as these cookies don’t spread as much as regular cookies and used a mix of caster sugar and brown sugar for both flavour and colour. Remember, white sugar can help cookies spread, while brown sugar offers caramel-like flavour and helps give the cookies their delicious golden brown colour.
TIPS FOR MAKING VEGAN CHOCOLATE CHIP COOKIES
- You don’t need an electric mixer for this recipe. You also don’t need to chill the dough so they can be ready in under an hour.
- It’s very important you follow the recipe as instructed. Don’t try to change any ingredients or the method, as the results may change. Even just changing the amount of sugar or the oil will change the shape, flavour and texture of these cookies. I’ve outlined the few substitutions you can make below.
- The recipe starts with melted coconut oil. Even if your coconut oil is a little melted straight from the jar, I recommend popping it in the microwave for 10 seconds or so to melt it completely. If you skip this step, it’s unlikely your cookies will spread in the oven.
- I use a combination of caster sugar and brown sugar in this recipe. If you are unsure what caster sugar is, please read this blog post. You can substitute granulated sugar for caster sugar.
- White sugar (such as caster sugar) not only adds sweetness but it also helps cookies spread. Meanwhile brown sugar adds sweetness, flavour and colour to the cookies.
- I’ve add a whole teaspoon of vanilla extra for extra flavour and also a touch of cinnamon. Since these cookies don’t have butter, they need a little something extra for flavour.
- To help with texture, we then add a few tablespoons of almond milk. I recommend just using unsweetened almond milk. You could also substitute another non dairy milk if you like.
- Finally, comes the dry ingredients – flour, cinnamon, baking soda and salt. I recommend weighing out the dry ingredients for this recipe, so you can get the exact right amount of dry ingredients. The ratio of wet ingredient to dry ingredients is quite important in this recipe.
- Finally, add a boatload of vegan chocolate chips.
- These cookies only take around 11 minutes to cook. They will go golden brown on the edges. These cookies are best served fresh while still warm from the oven.
MORE VEGAN RECIPES TO TRY:
Deliciously easy Vegan Chocolate Chip Cookies made without butter or eggs.
- 120 ml (1/2 cup) coconut oil, melted
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened almond milk
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
- 115 grams (3/4 cup) vegan chocolate chips
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven or cookie trays with baking or parchment paper.
- In a large mixing bowl, add melted coconut oil, brown sugar, caster sugar, vanilla and almond milk. Whisk together briefly.
- Add flour, cinnamon, baking soda and salt. Stir until a wet cookie dough forms. Add chocolate chips and stir. Mixture will look quite wet and oily – this is ok.
- Scoop out 1 tablespoon of cookie dough at a time and place on prepared cookie trays. It’s easiest to do this using a cookie scoop or similar, as the mixture will be too wet to roll with your hands.
- Bake cookies for approximately 10-12 minutes or until golden brown on the edges. Enjoy fresh straight out of the oven.
I really don’t recommend making any changes to this recipe. The ingredients have been carefully selected and tested to ensure these cookies work. Changing the sugar content, the oil or the milk will change the shape, colour and texture of the cookies.
Coconut oil: Make sure your coconut oil is melted. You can just pop it in the microwave for 10 seconds to melt.