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Classic Vegan Chocolate Chip Cookies

Enjoy the perfect balance of crispy edges and a soft, chewy center with these Classic Vegan Chocolate Chip Cookies, made without any animal products.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup coconut oil (solid) Can be substituted with vegan butter or melted vegetable oil.
  • 1 cup brown sugar Adds sweetness and a rich flavor.
  • 1/4 cup almond milk Can substitute with any plant-based milk.
  • 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
  • 2 cups all-purpose flour For best results, sift before use.
  • 1 teaspoon baking soda Helps cookies rise.
  • 1/2 teaspoon salt Balances sweetness.
Mix-Ins
  • 1 cup vegan chocolate chips Can add more or less based on preference.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the solid coconut oil and brown sugar until light and fluffy.
  3. Add almond milk and vanilla extract and mix until well combined.
  4. In another bowl, sift together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. Fold in the vegan chocolate chips until evenly distributed.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them out.
Baking
  1. Bake in the preheated oven for 10-12 minutes until edges are lightly golden.
  2. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra chewiness, chill the dough for about 30 minutes before baking. Store cookies in an airtight container for up to a week. Freeze for longer storage.