My favorite dessert by far is chocolate chip cookies. It’s also my go-to item to bring when visiting anyone. Unsurprisingly, I have been working on mastering the best vegan chocolate chip cookies recipe for a long time now. This version is delicious and you truly can not decipher that it’s vegan. This is a huge vegan culinary feat! Honestly, I was so happy when opening the stove to see them looking like “real” cookies, I squealed with joy. Then after taking a bite, another burst of joy. I finally did it! After what feels like at least one hundred attempts. I’m so excited to share this recipe with you, along with some excellent substitution options.
The measurements and recipe specifics can be found in the recipe card below.
Best Vegan Chocolate Chip Cookies Ingredients
Coconut oil: we have tried both refined and unrefined and don’t taste a difference. However, if you do not like the taste of coconuts, refined is milder so go with that. Also, we prefer melting our coconut oil. We have tried not melting before, and it works as well. Just not as well, in our opinion.
White granulated sugar, brown sugar and vanilla. Do not use turbinado sugar – it’s thick and crunchy texture does not diminish when baking.
Baking soda, baking powder and salt
Oat milk: we have a strong preference of oat milk for most of our baking and cooking needs. Other good options are Unsweetened Almond Milk or Coconut Milk.
All purpose baking flour
Vegan chocolate chips. We are more conservative with our chocolate chips than most. Add an additional 1/2 cup as you desire!
Melt the coconut oil. I do this in the measuring cup itself to ensure I get the right amount.
In a large mixing bowl, add in melted coconut oil, brown sugar and white sugar together. Mix until clumps are gone and the mixture is smooth.
Add in the oat milk and vanilla. Mix well.
Measure out the flour and mix in the baking soda, baking powder and salt all together.
Slowly add this flour mixture to the rest of the ingredients.
Mix well – I prefer to do this by hand.
Lastly, add the chocolate chips and mix until dough has nice consistency.
Taste now, to see if it is the right flavor combination for your palette. Make adjustments as you see fit. The best part about vegan baking is that you don’t have to worry about raw eggs when eating the batter!
Heat the oven to 350 degrees
Line baking sheet with parchment paper. Most people like to place directly on, but I find this helpful to avoid burning at the bottom.
Scoop cookie dough into ball shape – about a heaping tablespoon amount – and place on baking sheet.
Place cookies about two inches apart.
Bake for 10-14 minutes depending on how moist or crunchy you like your cookies.