Vegan Chocolate Chip Cookies Recipe

Name: Vegan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coconut oil melted; 3/4 cup light brown sugar 150g per 3/4 cup, packed; 1/4 cup granulated sugar 50g per 1/4 cup; 1/3 cup nondairy milk; 2 teaspoons vanilla extract; 2 1/4 cups all purpose flour; 1 teaspoon baking soda; 1 tablespoon cornstarch; 1/2 teaspoon salt; 1 1/4 cups vegan chocolate chips

Servings: persons

1
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2
Place the coconut oil, brown sugar, granulated sugar, nondairy milk and vanilla extract in a medium bowl. Whisk until smooth and combined.
3
Add the flour, cornstarch, baking soda and salt to the bowl. Mix with a rubber spatula until a smooth dough forms. Fold in the chocolate chips.
4
Divide the cookie dough into 20 balls using roughly 1 1/2 Tbsp. of dough for each and arrange them spaced 1 1/2-inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes.
5
Preheat the oven to 350u00b0F.
6
Bake the cookies for 14-16 minutes on the middle rack of oven, until puffy and golden brown at the edges.
7
Check to see that cookies are done. Remove from oven or add time as needed.
8
Allow the cookies to rest on the sheets for 5-10 minutes and then transfer them to a wire rack to cool completely before serving.

1033

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup coconut oil melted, 3/4 cup light brown sugar 150g per 3/4 cup, packed, 1/4 cup granulated sugar 50g per 1/4 cup, 1/3 cup nondairy milk, and more.

Yes, Vegan Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions