Vegan chocolate chip cookies are better than non-vegan cookie recipes. They are quicker and simpler to create and excel in texture and flavor. There is no need for a long chilling period or for butter and sugar to be creamed. Not even a mixer is required.

Our minds flutter between cakes, pies, ice cream, and pastries when we try to choose a favorite dessert, but they always come back to chocolate chip cookies. A perfect one is tough to top because it hits all the right flavor notes—buttery, brown sweet, and chocolatey—and the correct textures—crisp on the outside and soft in the center.

Making delicious cookies without dairy and eggs always seemed impossible. Still, skilled vegan bakers have overcome this obstacle with the clever use of oils, non-dairy milk, and vegan goods like chocolate and sugar.

Now that’s what we can call an excellent chocolate chip cookie: crisp on the exterior and chewy on the inside, with a combination of caramelized sweetness, rich chocolate, and a hint of salt.

How to Make Vegan Chocolate Chip Cookies


The third cup of refined coconut oil
six ounces (170g) vegan bar of dark chocolate
2 cups (250g) (250g) universal flour
Baking powder, 1 1/2 tablespoons
1/2 teaspoon of salt
2/3 cup (140g) (140g) light brown sugar is compact.
1/3 cup (75g) (75g) sugar
1/4 cup of soy, almond, or another non-dairy milk
two teaspoons of flaky sea salt and one teaspoon of vanilla extract


  1. Preheat the oven to 375°F with a rack in the middle. Line 2 big baking sheets with parchment paper.
  2.  Add the coconut oil to a small pot or skillet set over low heat. When the oil has melted completely, turn off the heat, take the pan off the stove, and let it cool while you prepare the remaining ingredients.
  3. Alternately, place the coconut oil in a medium heatproof basin and microwave until melted on 50% power for 30-second intervals.
    Use a big knife and a chopping board to chop the chocolate roughly. The most significant pieces should be roughly 1/2-inch chunks, but most bits and shards should be smaller.
  4. Add the flour, baking soda, and salt to a medium bowl. Combine ingredients by whisking.
  5. Combine brown sugar, sugar, non-dairy milk, and vanilla extract in a big basin with coconut oil. For about two minutes, whisk until everything is well-combined and creamy.
  6. To the wet ingredients, add the flour mixture. After mixing with a wooden spoon or rubber spatula, just enough dough should form. Avoid over-mixing the dough. Mix in the chopped chocolate after adding it.
  7. To portion the dough into 2-tablespoon (43g) parts, use a cookie scoop or a spoon. Make a ball out of each by rolling it between your palms.
  8. Space them about2 inches apart on the prepared baking sheet. Softly flatten the dough with your hand before topping with flaky sea salt.
  9. For 10 minutes, place the baking sheet in the freezer. Meanwhile place and make cookies on the second baking sheet.
  10. Place the first baking sheet in the oven after removing it from the freezer. While the first batch bakes, put the second baking sheet in the freezer.
  11. Bake the cookies for 9 to 11 minutes, until their breadth has doubled and the sides are gently brown. Don’t bake these cookies too long. They should cool for three minutes on the baking sheet before being moved to a cooling rack to finish cooling.
  12. Bake the second batch after transferring it from the freezer.

Leave a Reply

Your email address will not be published.