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overhead photo of vegan chocolate chip cookies

The BEST Vegan Chocolate Chip Cookies

  • Author: Krista
  • 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


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.


  • 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)


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl add coconut oil, brown sugar, and vanilla bean paste. Whisk together until well combined, will look like a thick paste.
  3. Then add in the coconut milk and applesauce. Continue to whisk until well combined; set aside.
  4. 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!)
  5. Lastly, add in chocolate chips. Mix so the chocolate chips are evenly distributed through the batter.
  6. 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.
  7. Bake cookies for 9 to 10 minutes (mine are perfect at 9 minutes), or until the edges are golden.
  8. Cool cookies on the baking sheet for 5 minutes then transfer them to a cooling rack.


Recipe slightly adapted from Baker by Nature

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