This is the best vegan chocolate chip cookie recipe you’ll ever find! Soft and chewy, these cookies are entirely plant-based and bursting with sweet chocolate in every bite. Melt in your mouth delicious, they’re everything you could ever want in a cookie and so much more!
Why You’ll Love These Vegan Chocolate Chip Cookies
Truthfully, is there anything better than a good ole chocolate chip cookie? Especially when it’s made with plant-based ingredients and served warm straight from the oven. I mean, I’m drooling just thinking about it. Don’t get me wrong, I’m all about switching things up with recipes like PB stuffed snickerdoodle cookies, Flourless Apple Pie Sugar Cookies, and vegan Twix cookies. However, when a craving strikes you just can’t beat the classics. So, without further ado, let me introduce you to your new favorite vegan chocolate chip cookies! They’re:
- Thick and chewy.
- Packed full of chocolate and topped off with flakey salt.
- Great to make ahead of time.
- Baked in less than 20 minutes.
- And full of protein to keep you full!
Ingredients You’ll Need
Slightly healthier than your average cookie, this recipe contains a good amount of healthy fats and plenty of protein to avoid a sugar rush and keep you full. Here’s what you’ll need:
- Cashew Butter – This helps create a rich flavor without the need for dairy butter or eggs. I love Georgia Grinders cashew butter (code: kellyk), but any you have on hand will do. You could also swap it out for another nut or seed butter you prefer. Just keep in mind that the taste of your cookies will be slightly altered.
- Coconut Oil – Make sure you use solidified coconut oil! This takes the place of cold butter, helping create the flakiest most decadent cookies of your entire life.
- Sugar – I used coconut sugar, but regular granulated sugar would work, too.
- Vanilla Extract – Do yourself a favor, and splurge on pure vanilla and not the imitation stuff. Trust me, a little goes a long way and makes a world of difference in the flavor of all your baked goods.
- Milk – Feel free to use any plant-based milk you like best.
- Almond Flour – High in healthy fats and fiber, this replaces the need for all-purpose flour, creating more filling cookies.
- Protein – I used the Probiotic Vanilla Protein from Nuzest (code: thekellykathleen). In my opinion, it adds a nice flavor and is not overly sweet. Or, you can easily replace the protein with ⅓ cup oat flour instead.
- Baking Soda – Use fresh baking soda for extra fluffy vegan chocolate chip cookies.
- Salt – A staple in baking, this enhances the flavors of the rest of the ingredients.
- Chocolate Chips – Any dairy-free chocolate chips will do. However, I’m partial to the Hu Kitchen brand (code: healthyharmony). Seriously, they’re as good as it gets!
Is Chocolate Vegan?
I’m asked this question a lot, and the simple answer is, yes! Chocolate in its natural form is vegan. However, many brands add milk and other dairy-filled ingredients to their bars and chips. However, vegan chocolate is becoming more and more popular and can be found in pretty much any grocery store. So, be sure to read the ingredient list, and look for brands like Hu Kitchen, Enjoy Life, and Lily’s Stevia Sweetened. Also, for the best luck, start in the natural food aisle, and go from there!
How to Make the Best Vegan Chocolate Cookies Recipe
This vegan chocolate chip cookies recipe is pretty standard. However, it’s essential that you follow the steps as they’re listed, and be sure to read over the recipe card at the bottom of the post. Otherwise, I can’t guarantee your results.
- Using an electric mixer with a paddle attachment, combine the cashew butter, coconut oil, and coconut sugar until the sugar is no longer visible.
- Then, add in the vanilla and milk, and (without turning on the mixer) combine the ingredients until well incorporated.
- Add the remaining ingredients except for the chocolate chips, and turn the mixer on until they’re just combined.
- Pour in the chocolate, and mix for no longer than 15 seconds. Or, use a spatula to fold them into the dough.
- Line a baking sheet with parchment paper, and use an ice cream scoop to form 6-8 evenly-sized mounds of dough. Arrange them evenly on the baking sheet.
- Place the cookie dough in the fridge for 30-60 minutes to chill.
- In the meantime, preheat your oven.
- Bake your cookies for 15-17 minutes or until they’re just beginning to turn golden brown around the edges.
- Cool on the baking sheet for 10 minutes. Then, go ahead and dig in!
In my opinion, one of the best things about chocolate chip cookies is their simplicity. They don’t need tons of bells and whistles, they’re perfect on their own. However, if you want to add in a little extra flavor or crunch, who am I to stop you? Try these fun mix-ins to get you started!
- Chopped nuts
- Candy pieces
- Cookie pieces
- Different chocolate chip flavors (or a combination of them)
Once baked and cooled, these vegan chocolate chip cookies will stay fresh at room temperature for 2-3 days. For extra soft cookies, store them with a piece of stale bread.
For longer-lasting cookies, you can freeze them baked or unbaked!
Freezing the Dough: Form the dough, and portion it out into equal-sized mounds. Then, place them on a baking sheet, and freeze for about an hour or until they’re solid. Then, transfer them to a sealable bag, and keep them in the freezer for up to 2 months. Then, when you’re ready to bake, thaw them in the oven overnight, or bake them from frozen!
Freezing Baked Cookies: Let your cookies cool completely. Then, transfer them to an airtight container or sealable bag for up to 2 months. To prevent them from sticking together, I recommend wrapping each cookie in plastic wrap first!
More Vegan Cookies You Need In Your Life
Looking for even more vegan cookie recipes? I’ve got you covered with these sweet treats!
- These Birthday Cake Cookies have all the flavor of birthday cake in the handheld convenience of a cookie for an irresistible dessert.
- The perfect option for chocolate lovers, these Chocolate White Chocolate Chip Cookies are super indulgent and so delicious!
- Sweet and spicy, this Pumpkin Snickerdoodle Cookie is the best of both worlds for a holiday dessert you’ll be making all year long.
Giant, soft, and stuffed full of Oreo cookies in every bite, these Vegan Cookies and Cream Cookies are out-of-this-world delicious.
Christmas Kitchen Sink Cookies
- 1/2 cup plant-based butter
- 1/2 cup granulated sugar , I used coconut
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup gluten-free oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup gluten-free pretzels
- 1/4 cup chopped pecans
- 1/4 cup dairy-free dark chocolate chips
- 1/4 cup dried cranberries
- 1/4 cup dairy-free white chocolate chips
- Using an electric mixer with the paddle attachment, combine the plant-based butter and sugar for approximately 30-45 seconds or until the sugar is no longer visible.
- Next, add in the vanilla extract and whisk once more.
- To the butter mixture, add in the pretzels and turn on the mixture until the pretzels are lightly crushed. About 30 seconds.
- In a medium bowl, combine the almond flour, gluten-free oats, baking soda and salt.
- Pour the flour mixture into the mixture and mix for 15-20 seconds or until the dry ingredients just barely incorporate into the wet.
- Finally, pour in your chocolate chips the remaining ingredients.
- Line a baking sheet with parchment paper. Scoop out 6-12 evenly sized mounds of dough onto your baking sheet. Use an ice cream scoop to make this easier.
- Place the baking sheet in your refrigerator for 30-60 minutes for the cookies to chill.
- After the cookies have chilled, preheat your oven to 350 degrees F.
- Once the oven has preheated, bake the cookies for 15-17 minutes.
- Let the cookies continue to cook/cool on the baking sheet for at least 10 minutes before removing and enjoying.