These are the BEST Vegan Chocolate Chip Cookies ever! Soft, thick & chewy vegan cookies filled with chocolatey goodness. My absolute favorite chocolate chip cookie recipe & so easy to make you don’t even need a mixer.
Looking for more vegan desserts? Try my Vegan Pumpkin Chocolate Chip Cookies, or this easy Vegan Pumpkin Chocolate Chip Cookie Dough!
Chocolate Chip Cookies y’all. I can’t resist them. Put a big plate in front of me .. and I’m sure to grab at least two.
When we got back from Mexico, I asked my son what he wanted to do. The first thing he said was “make cookies mommy.” I mean, how can I resist that? So we went to the grocery store and grabbed some coconut milk and applesauce and away we went with my go to chocolate chip cookie recipe!
I use to make my husbands moms recipe every time I’d make cookies. But not anymore, these vegan cookies are the softest most chewy and divine cookie you will ever have. I honestly, don’t make any other chocolate chip cookies anymore. Just this recipe, it’s straight up addicting.
What Chocolate is Vegan?
There are a ton of different Vegan Chocolates to try these days. You could buy a large bar and chop it up into chunks or if you’re like me and like the chips I love the Enjoy Life brand Chocolate. You can get it at most grocery stores, Whole Foods or on Amazon.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl add coconut oil, brown sugar, and vanilla bean paste. Whisk together until well combined, will look like a thick paste.
- Then add in the coconut milk and applesauce. Continue to whisk until well combined; set aside.
- To the same bowl, add in the whole wheat flour, cinnamon, baking soda and salt. Using a spatula or wooden spoon, gently mix (so the flour doesn’t fly everywhere) then continue to mix until the flour is completely combined and there are no dry patched. (FYI – The batter will be very thick!)
- Lastly, add in chocolate chips. Mix so the chocolate chips are evenly distributed through the batter.
- Scoop two tablespoon sized mounds of dough into your hand and form into a ball. Place ball onto prepared cookie sheet and slightly press down. Repeat for each cookie. Leave a few inches between each cookies for spreading.
- Bake cookies for 9 to 10 minutes (mine are perfect at 9 minutes), or until the edges are golden.
- Cool cookies on the baking sheet for 5 minutes then transfer them to a cooling rack.
If stored in an air tight container on the counter, freshly baked cookies will last 2-3 weeks. (although, these are so good they won’t make it past 2-3 days!)
These cookies are filled with chocolate goodness. My favorite time to eat them is about 5 minutes after they’ve cooled. They have just set and firm up a bit but the chocolate is still warm and gooey.
It’s basically irresistible. I cannot wait to hear what you think, make sure you tag me on the “gram” if you make them!
Bon Appetit friends!
Other Vegan Dessert Recipes You’ll Like:
- Chickpea Vegan Cookie Dough
- Almond Butter Vegan Brownies
- No Bake Vegan Cookie Dough Energy Balls
- Vegan Grilled Pineapple with Coconut Ice Cream
- Almond Butter Cups
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 16 large cookies or 32 small cookies 1x
- Category: Dessert, Vegan, Brownies/Cookies/Bars
- Method: Oven
- Cuisine: American
Description
These are the BEST Vegan Chocolate Chip Cookies ever! Soft, thick & chewy vegan cookies filled with chocolatey goodness. My absolute favorite chocolate chip cookie recipe & so easy to make you don’t even need a mixer.
Ingredients
- 1/2 cup coconut oil, solid (make sure it is not melted)
- 2 teaspoons vanilla bean paste (use vanilla extract if you don’t have paste)
- 1 cup brown sugar
- 1/4 cup coconut milk
- 1/4 cup unsweetened applesauce
- 2 1/4 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (use vegan chocolate chips if you want fully vegan)
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl add coconut oil, brown sugar, and vanilla bean paste. Whisk together until well combined, will look like a thick paste.
- Then add in the coconut milk and applesauce. Continue to whisk until well combined; set aside.
- To the same bowl, add in the whole wheat flour, cinnamon, baking soda and salt. Using a spatula or wooden spoon, gently mix (so the flour doesn’t fly everywhere) then continue to mix until the flour is completely combined and there are no dry patched. (FYI – The batter will be very thick!)
- Lastly, add in chocolate chips. Mix so the chocolate chips are evenly distributed through the batter.
- Scoop two tablespoon sized mounds of dough into your hand and form into a ball. Place ball onto prepared cookie sheet and slightly press down. Repeat for each cookie. Leave a few inches between each cookies for spreading.
- Bake cookies for 9 to 10 minutes (mine are perfect at 9 minutes), or until the edges are golden.
- Cool cookies on the baking sheet for 5 minutes then transfer them to a cooling rack.
Notes
Recipe slightly adapted from Baker by Nature
Filed Under:
Want More Chocolate Recipes?
Double Chocolate Zucchini Bread
Coconut Dark Chocolate Chia Pudding
Healthy Marbled Chocolate Banana Muffins
