I still remember the first time I nailed this vegan chocolate chip cookies recipe. I was experimenting for a friend who couldn’t eat dairy or eggs, and honestly, I didn’t expect much more than “edible.” But one bite in—and I was hooked. These cookies are soft in the middle, crisp at the edges, loaded with gooey chocolate, and just happen to be 100% plant-based. Whether you’re fully vegan or just cookie-curious, you’re going to love how easy and satisfying these are. Bonus? They make adorable mini chocolate chip cookies too!

Why You’ll Love This Recipe

Crispy edges + soft chewy centers—the ultimate texture combo
Completely egg-free and dairy-free, but you’d never know
Wholesome pantry ingredients—nothing fancy or hard to find
Customize the size—make full-size or mini chocolate chip cookies
Perfect for sharing—or, honestly, not sharing
Freezer-friendly dough for fresh cookies anytime

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Dessert	American	15 mins	10 mins	25 mins	18 cookies	Easy

Ingredients

(Full recipe card is below)

All-purpose flour – the base for that classic cookie chew
Baking soda + baking powder – helps the cookies puff slightly and spread just right
Salt – balances the sweetness and deepens the chocolate flavor
Brown sugar – adds richness and chew with its molassesy goodness
Cane sugar – brings lightness and crispness to the edges
Coconut oil – gives that buttery feel, but 100% vegan
Unsweetened applesauce – acts as the egg replacer and adds moisture
Vanilla extract – rounds out the flavor with cozy warmth
Vegan chocolate chips – make sure they’re dairy-free; mini chocolate chips work beautifully for bite-size treats

How to Make It

Preheat and prep

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This makes cleanup a breeze and helps cookies bake evenly.

Mix the dry ingredients

In a medium bowl, whisk together your flour, baking soda, baking powder, and salt. Set it aside while we get our wet ingredients ready.

Cream the sugars and coconut oil

In a large bowl, stir together the brown sugar, cane sugar, and melted coconut oil until it looks like wet sand. Then mix in the applesauce and vanilla until smooth and creamy.

Combine wet and dry

Slowly add the dry mix into the wet, stirring until a soft dough forms. It might feel a little sticky—totally normal. Fold in your vegan chocolate chips.

Scoop and bake

Use a cookie scoop or tablespoon to portion the dough onto the baking sheets. For mini chocolate chip cookies, go with a smaller scoop and reduce baking time by 2–3 minutes. Bake for 9–11 minutes, or until the edges are lightly golden. Let them cool on the sheet for a few minutes before transferring to a rack.

Pro Tips for Success

Don’t skip the cooling time. These cookies firm up as they cool—patience pays off.
Use refined coconut oil if you want to avoid coconut flavor.
Chill the dough for 30 minutes if your kitchen is warm—it helps prevent overspreading.
Weigh your flour for the most accurate results.
Make ahead and freeze cookie dough balls for instant cookie cravings.

Flavor Variations

Swap the chocolate chips for chunks or chopped dark chocolate
Add chopped walnuts or pecans for extra crunch
Mix in a pinch of cinnamon for warm, spiced vibes
Use almond extract instead of vanilla for a nutty twist
Roll in coarse sugar before baking for sparkle and crunch

Serving Suggestions

Dunk in a cold glass of almond or oat milk
Pair with a scoop of vegan vanilla ice cream
Stack and tie with twine for a sweet homemade gift
Serve warm with a sprinkle of flaky sea salt on top

Make-Ahead & Storage

You can make the dough up to 3 days in advance—just store it in the fridge in an airtight container. Baked cookies stay fresh in an airtight container at room temp for 4–5 days.

Leftovers

Crush leftover cookies into ice cream sundaes, blend into vegan milkshakes, or crumble over coconut yogurt.

Freezing

Absolutely freezer-friendly! Freeze unbaked dough balls on a tray, then transfer to a freezer bag for up to 2 months. Bake straight from frozen—just add a minute or two to the bake time.

Reheating

Pop cookies in a 300°F oven for 4–5 minutes, or microwave for 10–15 seconds for a soft, warm treat.

FAQs

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for best results.

What can I use instead of applesauce?
Mashed banana or non-dairy yogurt both work well, though banana will add more flavor.

Do they taste like coconut from the oil?
Only if you use unrefined coconut oil. Use refined for a more neutral taste.

Can I use a different sweetener?
Sure! Maple syrup or agave can sub for part of the sugar, but it may affect the texture—start with just a tablespoon or two.

Final Thoughts

Whether you’re baking for a plant-based friend, your kids, or just craving a late-night snack that feels indulgent but secretly virtuous, these vegan chocolate chip cookies deliver. I come back to this recipe time and again because it just works—every time. Make a batch, share (or don’t), and keep a few in the freezer for those cozy cookie emergencies.

And if you’re as chocolate chip obsessed as I am, don’t miss my Chocolate Chip Cookie Dough Twists they’re flaky, gooey, and impossible to resist.