Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are proof that you don’t need eggs or dairy to achieve pure cookie perfection. They’re soft, chewy, and loaded with gooey chocolate—basically, everything a cookie should be. No weird ingredients, no complicated steps—just classic, bakery-style cookies that happen to be 100% plant-based. They’re crispy on the edges, soft in the center, and dangerously easy to eat. Perfect for late-night cravings, stress baking, or just flexing on your non-vegan friends. Grab some almond milk and get ready to bake the best cookies of your life.
Vegan Chocolate Chip Cookies
Thick, chewy, gooey chocolate chip cookies that are completely plant-based but taste like childhood.
Ingredients
- 1 ½ cups all-purpose flour because structure matters
- ½ teaspoon baking soda makes them rise just enough
- ¼ teaspoon salt enhances the sweetness
- ½ cup coconut oil melted (or vegan butter)
- ¾ cup brown sugar for that chewy texture
- ¼ cup plant-based milk oat, almond, or soy
- 1 teaspoon vanilla extract because vanilla belongs in cookies
- ½ cup dairy-free chocolate chips or more, no judgment
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, mix coconut oil, brown sugar, plant-based milk, and vanilla extract until smooth.
- Gradually combine dry and wet ingredients, stirring just until mixed.
- Fold in chocolate chips because, obviously, they’re the best part.
- Scoop dough into tablespoon-sized balls and place them on the baking sheet.
- Bake for 12 minutes or until edges are golden brown.
- Let them cool for 5 minutes, then eat immediately (or store in an airtight container).
Notes
Nutritional Information (Per Cookie)
- Calories: ~180
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
Bonus Tips for Extra Flavor
- Sprinkle sea salt on top for that fancy bakery touch.
- Use dark chocolate chunks for a richer taste.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store leftover cookies in an airtight container to keep them soft.
