The BEST Vegan Chocolate Chip Cookies

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. So you might consider me a bit of a connoisseur, and of ALL the chocolate chip cookies I’ve made over the years, these Vegan Chocolate Chip Cookies rank right up at the tippy-top. I honestly don’t even make any other chocolate chip cookies anymore. Just this recipe, it’s straight up addictive.

Looking for more vegan desserts? Try my Vegan Pumpkin Chocolate Chip Cookies, or this easy Vegan Pumpkin Chocolate Chip Cookie Dough!

What Makes These Chocolate Chip Cookies the Best

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 firmed up a bit, but the chocolate is still warm and gooey. Irresistible!

• Wholesome ingredients. Whole wheat flour, applesauce, and coconut oil make these cookies healthier than the typical version without sacrificing flavor.
• Perfectly chewy texture. Applesauce and coconut milk make these cookies so soft and chewy.
• Easy, one-bowl recipe. No mixer needed either! This means your cleanup is a breeze too.

What You’ll Need

This recipe doesn’t use any expensive vegan substitutes, just everyday ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Coconut oil – Measure it while it’s solid. If yours is melty (which can happen if it’s warm in your kitchen), you can pop it in the fridge for a bit.
• Vanilla bean paste – Use vanilla extract if you don’t have paste.
• Brown sugar
• Coconut milk – Make sure it’s full-fat! It helps with the rich, moist texture.
• Unsweetened applesauce – This is what replaces the egg in the cookie dough.
• Whole wheat flour – I just love whole wheat flour in these vegan chocolate chip cookies! It has a slightly nutty flavor that works so well with the chocolate.
• Ground cinnamon – My little trick for extra cozy flavor.
• Baking soda
• Salt
• Chocolate chips – There are a ton of different vegan chocolate chip options these days, or you could buy a large bar and chop it up into chunks.

How to Make Vegan Chocolate Chip Cookies

Here’s what you’ll need to do to make these cookies yourself!

• Mix the wet ingredients. Whisk the coconut oil, brown sugar, and vanilla bean paste into a thick paste. Then, whisk in the coconut milk and applesauce until smooth.
• Add the dry ingredients. Sprinkle in the flour, cinnamon, baking soda, and salt; gently mix, then stir until fully incorporated.
• Fold in the chocolate. Add the chocolate chips and mix until evenly distributed.
• Shape. Portion the dough into two-tablespoon balls, roll, and gently flatten with the palm of your hand on a parchment-lined baking sheet. Leave a few inches between each cookie.
• Bake. Bake the cookies at 375°F for 9 to 10 minutes, or until the edges are golden.
• Cool. Rest on the baking sheet for 5 minutes to set before transferring to a rack.

Tips and Variations

I’ve got a few more notes on this vegan chocolate chip cookie recipe!

• Add some nuts. Chopped pecans or walnuts will add a little texture and nutty flavor to your cookies!
• Don’t over-bake. It’s totally fine if the cookies are a little soft in the centers when you pull them out of the oven. That’s what you want! They’ll continue to bake from the residual heat on the pan so the centers will set, but they’ll still be soft and chewy.
• Let them cool completely before storing. Otherwise, they’ll steam in the storage container and get mushy. 

How to Store

• Room temperature: Store your vegan chocolate chip cookies in an airtight container for 2 to 3 days.
• Freezer: Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 8–10 seconds.

More Vegan Dessert Recipes

• Chickpea Vegan Cookie Dough
• Almond Butter Vegan Brownies
• No Bake Vegan Cookie Dough Energy Balls
• Almond Butter Cups