Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are soft in the middle, crisp at the edges, and loaded with gooey chocolate. Perfectly dairy- and egg-free, they’re a crowd-pleaser whether you’re fully vegan or just cookie-curious. Bonus? They freeze well and bake beautifully from frozen too.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup brown sugar packed
- 1/4 cup cane sugar
- 1/3 cup coconut oil melted
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
Add-ins
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, mix brown sugar, cane sugar, and melted coconut oil until combined. Stir in applesauce and vanilla.
- Combine wet and dry mixtures until a dough forms. Fold in chocolate chips.
- Scoop dough onto baking sheets. For mini cookies, use a smaller scoop and reduce bake time by 2–3 minutes.
- Bake 9–11 minutes, or until edges are golden. Let cool on sheet before transferring to rack.
Notes
Use refined coconut oil for a neutral taste. Chill dough for 30 minutes if your kitchen is warm. Freeze unbaked dough for fresh cookies anytime.