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Vegan Chocolate Chip Cookie Recipe

Vegan Chocolate Chip Cookie Recipe for Dairy Free Baking

You get everything you want from a classic cookie here, crispy edges, soft chewy centers, and rich chocolate in every bite, without any dairy or eggs. These vegan chocolate chip cookies are perfect for quick baking cravings, casual gatherings, or late-night comfort baking.
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Prep Time 15 minutes
Cook Time 10 minutes
25 minutes
Servings: 12 Cookies
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Wet Ingredients
  • ½ cup coconut oil (melted but not hot)
  • ¾ cup brown sugar (packed)
  • ¼ cup granulated sugar
  • ¼ cup unsweetened almond milk (or any plant milk)
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup vegan chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Method
 

  1. Mix coconut oil, sugars, almond milk, and vanilla until smooth and glossy for a well-emulsified base.
  2. Whisk dry ingredients separately and gradually combine with wet mixture to maintain soft cookie structure.
  3. Fold in chocolate chips evenly to distribute sweetness in every bite without overworking the dough.
  4. Chill dough for at least 20–30 minutes to improve texture and control spreading during baking.
  5. Shape dough into equal balls and bake at 175°C for 10–12 minutes until edges are golden.
  6. Cool on tray for 5 minutes before transferring to rack to allow cookies to set properly.

Notes

  • Chill dough before baking to ensure thick, chewy cookies instead of flat ones.
  • Remove cookies slightly underbaked for soft centers that finish setting while cooling.
  • Use room-temperature ingredients for smoother mixing and better texture consistency.