Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Credit to Tasty


for 10 servings

  • ½ cup

    sugar (100 g)

  • ¾ cup

    dark brown sugar, packed (165 g)

  • 1 teaspoon


  • ½ cup

    refined coconut oil, melted (100 g)

  • ¼ cup

    non-dairy milk (60 mL)

  • 1 teaspoon

    vanilla extract

  • 1 ½ cups

    flour (185 g)

  • ½ teaspoon

    baking soda

  • 4 oz

    vegan semi-sweet chocolate, chunks (115 g)

  • 4 oz

    vegan dark chocolate, chunks (115 g)


  1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in the chocolate chunks evenly.
  5. Chill the dough for at least 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  8. Bake for 12-15 minutes, or until cookies just begin to brown.
  9. Cool completely.
  10. Enjoy!

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