The most delicious vegan chocolate chip cookie recipe. Perfectly soft, full of chocolate chips, and so simple to make.
These vegan chocolate chip cookies are the ultimate vegan cookie.
The classic chocolate chip cookie flavor that you love, but made totally dairy free and egg free.
They stay soft even when cooled, and taste heavenly. This will be your go to cookie recipe!
At the time of writing this post, I believe I have seven or more different chocolate chips cookie variations on my blog.
My husband says that these vegan chocolate chip cookies are his favorite recipe out of all of them and couldn’t even believe that they were vegan.
This recipe is what inspired me to make an equally delicious fall twist cookie – vegan pumpkin chocolate chip cookies made using this recipe as a base.
How to make vegan chocolate chip cookies
Step 1: whisk together the flour, salt, baking soda, and baking powder. Set Aside.
Step 2: In a separate bowl, cream together the sugar, brown sugar, applesauce, vegan butter, and coconut oil.
What can I use instead of coconut oil?
If you do not want to use coconut oil, you can substitute olive oil, or more vegan butter in the same amount. Texture will vary slightly depending on which you use.
How to replace eggs in vegan cookies
Traditional chocolate chip cookies use eggs, so to replace that this recipe uses a combination of baking powder and unsweetened applesauce, which ended up being perfect.
You don’t need any eggs or milk for these chocolate chip cookies and they are so rich and full of flavor that you wouldn’t guess they are vegan!
Step 3: Add the dry ingredients to the wet and beat to combine. Fold in the chocolate chips.
The dough should be not too wet and not too dry at this point. It should not stick to your hands and easily form into balls.
Are chocolate chips vegan?
Not all chocolate chips are vegan. Many contain milk ingredients.
Be sure to buy chocolate chips that are dairy free. One of my favorite brands is Enjoy Life.
Tips for baking your vegan chocolate chip cookies
Step 4: Use a mini cookie scoop to drop the batter onto a nonstick baking sheet.
After dropping batter onto the baking sheet, go back and roll each one with your hands to form a ball.
Step 5: Bake your vegan chocolate chip cookies for 10 – 14 minutes at 350 degrees. Right around 12 minutes is usually perfect for me.
You are looking for the top to no longer be doughy, but try to avoid over baking them.
Step 6: Remove the cookies from the oven and allow them to cool on the pan for around 5 minutes before transferring to a cooling rack.
When the cookies come out of the oven, they will be puffed out, then after a few minutes they settle back down into a flatter shape.
If you are looking for a perfect every time vegan cookie recipe, this is it!
You simply can’t go wrong. And these cookies are still delicious the next day.
How to freeze the cookie dough
One of my favorite hacks for fast fresh baked cookies is freezing balls of uncooked cookie dough.
Simply roll the batter into balls, and place on a piece of wax paper inside of a freezer safe ziploc bag.
Once ready to bake, place the dough balls on the cookie sheet and bake from frozen. Just add a few extra minutes onto cook time.
Can you freeze cookies?
Yes, baked cookies also freeze well! Just place in an airtight container, or wrap each cookie in cling wrap for best freshness.
When you are ready to eat, just remove the cookie from the freezer and allow it to thaw, then enjoy!
More vegan dessert recipes
Hungry for more amazing vegan desserts? Here are some of our favorites!
- Almond Butter Cups
- 4 Ingredient Chocolate Banana Ice Cream
- Homemade Magic Shell Recipe
- Vegan Chocolate Sea Salt Pretzel Bark
- Vegan Peanut Butter Cups
- Healthy No Bake Peanut Butter Truffles
- Chocolate Peanut Butter No Bake Cookies
- Best Vegan Apple Crisp
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup white sugar
- 2/3 cup brown sugar
- 1/3 cup unsweetened applesauce
- 1 teaspoon baking powder
- 1/2 cup vegan butter, softened
- 1/2 cup coconut oil, melted**
- 10 oz dairy free dark chocolate chips
- Whisk flour, salt, baking soda, and baking powder until combined. Set aside
- In a large bowl, cream together sugar, brown sugar, applesauce, vegan butter, and coconut oil (see note about coconut oil below)
- Add the dry ingredients to the wet, and beat to combine
- Fold in the chocolate chips
- Use a mini cookie scoop or spoons to spoon batter on to a baking sheet. Roll each cookie into a ball
- Bake at 350 degrees for 10 - 14 minutes, until the top is not doughy. Right around 12 minutes is usually perfect for me. The cookies will puff up in the oven, then flatten down once they cool. Allow cookies to cool at least 5 minutes on the pan, then transfer to a cooling rack
**Measure the coconut oil while solid, then melt.
No eggs, no problem! Sneak a bite of cookie dough and you won't regret it!
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Amount Per Serving: Calories: 164Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 147mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 1g