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The best chewy vegan cookie recipes with melted chocolate chunks

Best Chewy Vegan Chocolate Chip Cookies

The ultimate vegan chocolate chip cookie recipe! These egg-free and dairy-free cookies are crispy on the edges, chewy in the center, and packed with melted chocolate. Easy to make with no chilling required.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Solidified Coconut Oil Softened but not liquid)
  • 1 cup Brown Sugar (Packed)
  • 1/4 cup Almond Milk (Or any plant-based milk)
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour (Can substitute with 1:1 gluten-free flour)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Vegan Chocolate Chips (Dairy-free)

Equipment

  • 1 Large mixing bowl Used for creaming the oil and sugar.
  • 1 Cookie Scoop (or Tablespoon) To ensure all cookies are the same size for even baking.
  • 1 Baking Sheet / Cookie Sheet Lined with parchment paper to prevent sticking.
  • 1 Wire cooling rack Essential for letting the cookies firm up after baking.

Method
 

  1. Cream the Oil & Sugar: In a large bowl, beat the solidified coconut oil and brown sugar until smooth and creamy.
  2. Add Liquids: Mix in the almond milk and vanilla extract until well combined.
  3. Dry Ingredients: Sift in the flour, baking soda, and salt. Mix gently until a soft dough forms.
  4. Fold in Chips: Fold in the vegan chocolate chips by hand. Do not overmix!
  5. Scoop & Bake: Scoop 1-inch balls onto a baking sheet. Bake at 375°F (190°C) for 10-12 minutes until edges are golden.
  6. Cooling: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to firm up completely.

Notes

Pro-Tip for the Best Texture: For that bakery-style finish, sprinkle a tiny bit of flaky sea salt on top immediately after taking them out of the oven.
Storage: These cookies stay soft for days! Keep them in an airtight container. If they do get a bit firm, just microwave one for 5-10 seconds to bring back that gooey chocolate centers.
Freezing: You can freeze the unbaked dough balls for up to 3 months. Just add an extra 2 minutes to the baking time when baking from frozen!