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Vegan Chocolate Chip Cookies

Prep 45 min
Total 60 min
Servings 40

Vegan baking isn’t all that different from traditional baking. By swapping out just a few ingredients and making some minor adjustments, we’ve created vegan chocolate chip cookies that are sweet, chewy and satisfying. In fact, you may find that everyone in your family, not just the vegans, starts asking for these delicious treats. MORE+ LESS-

By Tablespoon Kitchens

Updated April 3, 2019

Ingredients

2/3

cup refined coconut oil, melted

2/3

cup vegan granulated sugar

2/3

cup packed vegan brown sugar

1/2

cup unsweetened vanilla almond milk

teaspoons vanilla

2 1/2

cups all-purpose flour

teaspoon baking soda

teaspoon baking powder

1/2

teaspoon salt

bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)

Steps

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1

Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
2

Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3

Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.

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Expert Tips

Because coconut oil has a tolerance for high temperatures, it’s a good substitute for other fats like shortening and butter. It also makes a good pan prep fat, since it is solid at room.
Melt solid coconut oil in a glass measuring cup in 10-second bursts in the microwave.
The granule size of organic sugar can really vary depending on the producer. Be sure to use a fine crystal sugar for the cookies, rather than turbinado or other raw sugars, for the best texture in the cookies. Coarse crystal sugars won’t dissolve as easily in the dough.
Curious about vegan chocolate? While cocoa beans come from a plant and are inherently vegan, as they are processed into commercial chocolate other ingredients can be added that are not. Look for the high-quality chocolate that is produced with only cocoa butter and sugar (sometimes lecithin and vanilla are added—both are okay.) There are also milk chocolates that are made with non-dairy substitutes like almond or rice milk.
Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 130
Calories from Fat: 60

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 95mg; 4%
Potassium: 15mg; 0%
Total Carbohydrate: 17g; 6%
Dietary Fiber 0g 0% Sugars 7g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Having a reliable recipe is essential when you’re re-creating a non-vegan dish in a vegan version. Betty has you covered with a recipe for vegan chocolate chip cookies that’s been developed and tested in our test kitchen. The next step is a carefully reading of all the labels of the ingredients you purchase. If you or a loved one is a strict vegan, be sure to check the labels on sugar, brown sugar and chocolate chips, and watch out for ingredients including “whey, casein, milk, milk fat, and milk solids.” Once you feel comfortable with this recipe, consider mix-ins that make it uniquely your own, such as dried cranberries, chopped nuts or sunflower seeds. If you’re looking for more tips, check out Betty's guide to making the make the best chocolate chip cookies ever. And or even more baking inspiration, enjoy Betty’s best chocolate chip cookies collection.