Easy Vegan Chocolate Chip Cookies
These soft and chewy cookies come together quickly with simple ingredients, creating a buttery, chocolate-packed classic without dairy, eggs, or gluten.
Ingredients
- 1 ¼ cups all-purpose flour or gluten-free blend
- ½ teaspoon baking soda helps with the chewiness
- ¼ teaspoon salt because cookies without salt are sad
- ½ cup coconut oil or vegan butter melted
- ½ cup brown sugar adds that caramel-like chew
- ¼ cup maple syrup natural sweetness
- 1 tablespoon vanilla extract yes, a full tablespoon—it’s worth it
- ½ cup dairy-free chocolate chips or more, because why not?
Instructions
Step 1: Mix the Dough
- Preheat your 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 melted coconut oil, brown sugar, maple syrup, and vanilla.
Step 2: Combine & Add Chocolate
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the dairy-free chocolate chips, resisting the urge to eat all the dough.
Step 3: Bake to Perfection
- Scoop dough onto the prepared baking sheet, spacing them out.
- Bake for 10-12 minutes until the edges are golden.
- Let them cool on the sheet for a few minutes before transferring to a rack.
Notes
Nutritional Information (Per Cookie)
- Calories: ~150
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Extra Tips for the Best Cookies
- Chill the dough for 30 minutes if you want a thicker, chewier texture.
- Use high-quality dark chocolate for a richer flavor.
- Slightly underbake them for that gooey center.
- Sprinkle a pinch of sea salt on top for bakery-level results.