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These Classic Vegan Chocolate Chip Cookies are just how a cookie should be – chewy, sweet, and filled with chocolate in every bite. You’re going to love them.
Did you know that My Darling Vegan has over 400 recipes? 400?!
I only just found this out when I dug around the backends of this website. 5 years and 400 recipes. I’ve been busy.
And do you want to know the craziest part? In those 400 recipes, I don’t have a classic vegan Chocolate Chip Cookie. I’ve got Gluten-Free Chocolate Chip Cookies, even a Chocolate Chip Skillet Cookie but no old-fashioned, chewy, chocolate-filled cookies just like you and I remember.
Until today. Yep, this week we are starting out right with these Classic Vegan Chocolate Chip Cookies.
How to Make Vegan Chocolate Chip Cookies {Video}
Recommended Ingredients & Equipment
These cookies are sweet and chewy with the perfect salty chocolate flavor. And you’re going to love how simple they are. They can be made in just 20 minutes with 9 ingredients that you probably already have on hand.
Ingredients & Substitutions
- All-Purpose Flour – I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend with great success. (<<affiliate link)
- Baking Soda
- Coconut Oil – While I recommended coconut oil, any neutral flavored oil or melted vegan butter would work.
- Brown & White Sugar–
Check out my guide to vegan sugars and alternative sugar replacements.
- Applesauce – This is the binder of the recipe. You could replace it with equal amounts of mashed bananas or a variety of other egg replacers.
- Vanilla Extract
- Salt
- Vegan Chocolate Chips
Recommended Equipment
For this recipe you will need basic baking equipments such as mixing bowl, utensils, baking sheets, silicone baking mats, and a wire cooling rack. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Chocolate Chip Cookies
Step One – Mix Wet Ingredients.
Start by combining your melted coconut oil and sugars. In a large bowl whisk together the oil and sugars until the sugars begin to dissolve and you have a smooth consistency. At that point, add the applesauce and vanilla extract and mix to combine.
Step Two – Combine Dry Ingredients.
Mix together your flour and baking soda. Once the baking soda is well incorporated, sift your dry into your oil/sugar mixture. With a wooden spoon, mix them together until a thick dough forms. Do not over-mix.
Fold in those chocolate chips.
Step Three – Bake the Cookies
Roll the dough into balls about 2 tablespoons in size. Place them on a baking sheet and press them down ever so slightly with the palm of your hand.
Bake the cookies for 9-10 minutes, pulling them out when they are slightly underdone. They continue to harden as they cool. This is the secret to getting chewy, melt-in-your-mouth cookies.
Serving and Storing
Serving – These cookies can be served immediately or you can first let them cool completely.
Storing – Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing – You can also store the dough in the freezer for fresh baked cookies every day! To do this, roll the cookie dough into balls and place them on a baking sheet in the freezer. Let the cookie balls freeze completely, at least 2 hours, before transferring them into a large ziplock bag to be stored for up to 2 months. This way you can pull out a couple of cookies at a time to bake as you please!
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Use parchment paper or a silicone baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.
- Bake cookies at a slightly higher temperature than normal (375 F). This also will encourage the edges to bake faster creating a light shell around all that chewiness.
- Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. You can tell cookies are done when they are slightly brown and flattened but still have a bit of wobble.
- Remove from the oven and let the cookies cool at least 5 minutes on the cookie tray before transferring them to a wire cooling rack. This is the final touch in creating that perfect chewy texture.
More Vegan Cookie Recipes
- Vegan Snickerdoodles
- Ginger Molasses Cookies
- Peanut Butter Cookies
- Double Chocolate Cookies
- Lemon Crinkle Cookies
- Oatmeal Raisin Cookies
Classic Vegan Chocolate Chip Cookies
Ingredients
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup coconut oil, melted
- 1 tsp salt
- 1/2 cup apple sauce
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 rounded cup vegan chocolate chips
Instructions
- Preheat the oven to 375° F. Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl combine brown and white sugar with coconut oil and salt. Stir until sugars are evenly hydrated. Add applesauce and vanilla extract, siring to combine.
- Sift the flour and baking soda into the sugar/apple sauce mixture and mix until the flour is evenly incorporated and a thick dough forms. Fold in the chocolate chips.
- Scoop about 2 rounded tbsp of dough onto the baking sheets, leaving about 2" between cookies.
- Bake for 10-12 minutes until cookies are lightly brown. They should be slightly under-baked. This will give the cookie the chewy texture.
- Pull cookies from oven and tap a few times on the counter to allow the cookies to flatten slightly. Let cool on baking sheet for 10 minutes before removing to let cool completely on a cooling rack.
Video
Notes
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Use parchment paper or a silicone baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.
- Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. You can tell cookies are done when they are slightly brown and flattened but still have a bit of wobble.
- Remove from the oven and let the cookies cool at least 5 minutes on the cookie tray before transferring them to a wire cooling rack. This is the final touch in creating that perfect chewy texture.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Chelsea says
The best vegan chocolate chip
Cookies ever!!!! They are perfect! When we make them they do not last long, so hard to resist because they are so delicious! We have made many kinds and we only make these now, this is the only recipe we need for chocolate chip cookies! Must make these, you won’t regret it and will fall in love and it will be your one and only recipe!
Cathy Hanson says
What brand of vegan chocolate chips do you use?
Elizabeth says
Best vegan choc chip cookie recipe…EVER!! I’ve tried a couple other recipes and each time has been a no fail! Thank You for sharing recipes!!!
Alejandra says
Love this recipe, it’s my go to! If you have egg replacer (I do 3 eggs worth of Bob’sRed Mill), it works great with this recipe too! I use a smaller cookie scoop for preference, which is 1.5 TBS , and makes about 32 cookies. If you do choose to make them larger (~3 TBS) they only take about 5 mins longer and makes 16.
Keanna says
Turned out great! Good crunch on outside and chewy inside
Nk says
Can I use vegan butter or canola oil/avocado oil instead of coconut oil? If so, should I add more or less or the same amt?
Sarah McMinn says
You can use canola or avocado oil at a 1:1 ratio.