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The Best Vegan Chocolate Chip Cookies Recipe

Introducing the BEST vegan chocolate chip cookies recipe you’ll ever need. These cookies are soft, chewy, and packed with chocolate-y goodness. Need I say more?

Like a lot of people, I’m pretty particular about my cookies. I like them big, soft, a little crispy at the edges, and gooey with chocolate chips and golden crumbs in the centre.

This recipe ticks all of those boxes.

The Trick To Great Vegan Chocolate Chip Cookies

To make these cookies vegan-friendly, I’ve used coconut oil instead of butter. If you don’t like the taste of coconut, don’t worry! Simply make sure you’ve got refined coconut oil, and you’ll get super soft cookies with zero coconut flavour.

I always use Lucy Bee Organic coconut oil, but any brand will work fine.

Vegan chocolate chip cookie on cooling rack.

The real trick behind how great these cookies are is in the oil. Here in the UK, the temperature is low enough that coconut oil is almost a solid when you buy it.

This can make incorporating it into baking recipes pretty tough, so we’ll normally melt it back in liquid form.

On the other hand, you might be in a warmer climate where your coconut oil is always melted.

The key is to use soft, but not melted, coconut oil. This means the oil binds the dough together without making it too sticky. If you use completely melted oil, the cookies will spread out way too much when baking, so use soft yet firm oil preferably.

I do this by putting my solid coconut oil in the microwave for ~20 seconds, and then stir it vigorously into a soft, mushy consistency!

If you still find that your dough is quite sticky, you could chill it for around 15 minutes. I’ve done this before and the cookies turn out great.

Vegan chocolate chip cookies stacked on a blue plate

Other ingredients used in this recipe include apple sauce, which acts as a substitute for butter and eggs – I find applesauce is fantastic at giving these cookies added moistness, texture, and extra chewiness!

I also used dark brown sugar in this recipe, which I had leftover from making my favourite ginger cake last week. Many chocolate chip cookie recipes used light brown sugar, but I find the extra depth and richness of dark brown sugar gives these cookies an almost caramel-like taste, while also giving them a deep golden colour with deliciously crispy edges.

I used basic dairy-free chocolate chips in this recipe, which you should be able to find at any supermarket. However, chopping up chunks of dark chocolate could work equally well if that’s more your thing!

I also save a few chocolate chips to press into the tops of the cookies immediately after taking them out the oven – I think this really finishes off how great the cookies look (and I mean, more chocolate is always a good thing), but this step is totally optional!

Vegan chocolate chip cookies stacked on top of each other.

This is a super easy recipe that you can whip up in minutes, and enjoy chewy, gooey soft vegan chocolate chip cookies within 30 minutes! I haven’t tried freezing this recipe yet, but the cookies will keep for up to 5 days (though I doubt they’ll last that long!!)

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Yield: 10 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

The best vegan chocolate chip cookies: super soft cookies made with dairy-free chocolate chips.


  • 60g caster sugar
  • 150g dark brown sugar
  • 60g coconut oil
  • 60ml almond milk
  • 1tsp vanilla essence
  • 50g apple sauce
  • 200g plain flour
  • 1tsp baking powder
  • pinch of salt
  • 60g dairy-free chocolate chips


  1. Preheat your oven to 200°C
  2. Mix your coconut oil, caster sugar, and dark brown sugar in a bowl
  3. Add your almond milk, vanilla essence, and apple sauce and mix
  4. Sift in your flour, baking powder and salt and mix into a thick dough
  5. Add your chocolate chips
  6. Using an ice-cream scoop, scoop the cookie dough onto a baking tray spaced apart (I do 5 big scoops per on one baking tray, but you could fit more on if you do smaller scoops)
  7. Bake for around 20 minutes until the cookies are golden


I like to add a few more chocolate chips to the tops of the cookies immediately after taking them out of the oven, but this is totally optional!

These cookies will last up to 5 days in an airtight container - if you can resist them for that long!

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 68mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 2g

Nutritional information is not always accurate.

Did you make this recipe?

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Sarah | Well and Full

Thursday 18th of April 2019

These cookies look super tasty! I would love these with a glass of almond milk :)

By The Forkful

Friday 19th of April 2019

Thank you! Ooh yes, or a lovely warm hot chocolate for double the chocolate! <3

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