Let’s Talk Vegan Chocolate Chip Cookies (With Stories!)
Alright, so let me spill the beans—or chocolate chips, I guess?—about these cookies. The first time I made them, it was for a last-minute birthday picnic, and I genuinely thought I might end up serving a tray of vegan cookie pancakes. Spoiler: They totally didn’t look like magazine cookies, but everyone loved them anyway. My friend Anna said, “Can I take three home?” which, honestly, is the only review you need. Also, my kitchen smelled like some kind of bakery-café hybrid, which didn’t hurt.
Actually, I tend to bake these when I’ve got some friends coming over and no eggs in sight—story of my life. Oh, and one time my nephew helped me, added way too many chocolate chips, and now I can’t make them without thinking “a handful is perfect, unless a seven-year-old is helping.”
Why These Cookies End Up Disappearing Fast
I make this batch when, frankly, I don’t feel like explaining to people that vegan cookies can taste amazing. Seriously, my family goes wild for them (though, to be fair, they’ll eat anything with melty chocolate), and the fact they’re easy-peasy helps. I used to worry about flax eggs being fussy, but actually, using a little non-dairy milk is less of a pain. Sometimes the dough looks weird, and I always think, oh no, I’ve messed it up—turns out, they’re supposed to look a little rag-tag before baking. And honestly, the first bite out of the oven is pure joy unless you burn your mouth (which I do almost every time). Lazy Sunday? Rainy Tuesday? These just kind of fit.
Here’s What You’ll Need (with Swaps!)
- 2 cups (250g) plain flour (or, I’ve used half whole wheat in a pinch; a tad nuttier but still ace)
- 1 teaspoon baking soda (my grandmother swore by the orange Arm & Hammer box, but store brand is also fine)
- 1/2 teaspoon salt (sometimes I go heavy-handed—salty pockets are good!)
- 1/2 cup (120ml) melted coconut oil (or any light, neutral oil; I’ve used light olive oil, no disasters yet)
- 1/2 cup (100g) brown sugar (but once I was out and threw in maple syrup, turned out pretty chewy)
- 1/4 cup (50g) white sugar
- 1/4 cup (60ml) non-dairy milk (oat, almond, even soy—I’ve used all, almond for the win if you ask me)
- 1 tablespoon vanilla extract (‘extract’—not ‘essence’, unless you’re feeling rebellious)
- 1 heaping cup (170g) vegan chocolate chips (or chopped dark chocolate—whatever’s on offer, really)
How To Pull These Off (It’s Easier Than You Think)
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper unless you like wrestling stuck-on cookies later.
- In a medium bowl, chuck in the flour, baking soda, and salt. Give it a friendly stir. No need to sift unless you’re feeling fancy.
- Grab another bigger bowl and mix together your melted coconut oil, brown sugar, white sugar, non-dairy milk, and vanilla extract. Whisk it all up until it’s smooth—takes maybe a minute (this is the part where I sometimes taste the sugar mixture… just to make sure it’s sweet enough—don’t judge).
- Tip your dry mix into the wet bowl, and fold together with a spoon or spatula. Don’t freak out if the dough looks a bit greasy or shaggy—it sorts itself out.
- Fold in chocolate chips. At this stage, sneak a couple for yourself. Very important.
- Scoop tablespoon-sized blobs of dough onto your tray. I just eyeball it, but if you want perfectly shaped cookies, use one of those mini ice cream scoop things (not essential—I’ve also just used two spoons and hoped for the best).
- Bake 9-12 minutes. Just when the edges start to go golden (don’t wait for the whole thing to look “done”—they firm up as they cool). And hey, if you pull them out too soon, they’re extra gooey, which isn’t exactly a bad thing.
- Let the cookies cool on the tray for 5 minutes, then transfer to a rack (or just a plate, if you can’t be bothered). They’re fragile at first; be gentle.
Notes From, Erm, Experience
- If you chill the dough for 20 minutes, the cookies bake up a bit thicker. But honestly? Sometimes I’m too impatient and bake straight away. They’re still good.
- Cookies a little on the flat side? Add a spoon of flour next time. Or just tell everyone they’re “rustic.”
- Try not to over-bake them—my first round was basically cookie crisps, oops.
Other Things I’ve Tried (And One That Was… Not Great)
- Added chopped pecans once—great nutty crunch! My mum loved ’em.
- Swapped half the sugar for coconut sugar. Actually, makes them taste a bit caramel-y.
- Once tried mixing in dried cranberries, though, and I didn’t love it—too tart, not the vibe.
What You Need (But Can Improvise)
- Baking tray—any old sheet works, or use two if you’ve got loads of dough
- Mixing bowls—just use a saucepan if you’re out of bowls, I’ve done it
- Wooden spoon or spatula
- Wire rack for cooling—But, if you don’t have one, just spread the cookies on a tea towel or even the oven rack (cooled, obviously!)
Storage—If You Somehow Have Leftovers
Best in an airtight tin, they’ll keep for 3 or 4 days. Though honestly, in my house, it never lasts more than a day. If you want them gooier the next day (I do!), warm for 10 seconds in the microwave—bit of magic.
Ideas for Eating (Beyond the Obvious)
Alright, we usually just eat them standing around the kitchen, but they’re next-level dunked in coffee. Or—my cousin’s idea—ice cream sandwiches with vegan vanilla. For birthdays, my aunt piles them on a plate and sticks a candle in. Slightly chaotic, but very us.
Things I’ve Learned… Sometimes The Hard Way
- Don’t try to double the recipe in one bowl: you’ll splash flour everywhere (ask me how I know).
- I once tried rushing the “cooling on rack” bit and lost half a cookie to the counter. Letting them cool properly makes a difference. For real.
- Oh, and one more—mixing the dough too much makes them tough. Just stir till combined.
Questions I Actually Get Asked
- Can I freeze the dough? Yep! Scoop onto a tray, freeze, then bag ’em up. Bake straight from frozen—just add a couple of minutes. I do this for “emergency cookie” situations (which are more frequent than you’d think).
- Do they taste “vegan”? Not really? Folks who aren’t vegan can’t even tell, usually. The only difference is, they’re eggless. And less guilt if you eat the dough!
- Help, my dough looks greasy! It’s alright—sometimes coconut oil does that if it’s extra warm in your kitchen. Pop the dough in the fridge for a bit or just go ahead, they bake up fine anyway.
- Can I use coconut sugar for all the sugar? Eh, I tried it, but they’re a bit crumblier and spread less. Tasty, but not my fav.
- What if I don’t have chocolate chips? Break up a bar of dark chocolate; I’ve even used buttons. No rules.
Alright, if you’ve made it this far, maybe you actually love cookies as much as I do—or you’re just a glutton for chaos. Either way, happy baking!
Ingredients
- 2 cups (250g) plain flour (or, I’ve used half whole wheat in a pinch; a tad nuttier but still ace)
- 1 teaspoon baking soda (my grandmother swore by the orange Arm & Hammer box, but store brand is also fine)
- 1/2 teaspoon salt (sometimes I go heavy-handed—salty pockets are good!)
- 1/2 cup (120ml) melted coconut oil (or any light, neutral oil; I’ve used light olive oil, no disasters yet)
- 1/2 cup (100g) brown sugar (but once I was out and threw in maple syrup, turned out pretty chewy)
- 1/4 cup (50g) white sugar
- 1/4 cup (60ml) non-dairy milk (oat, almond, even soy—I’ve used all, almond for the win if you ask me)
- 1 tablespoon vanilla extract (‘extract’—not ‘essence’, unless you’re feeling rebellious)
- 1 heaping cup (170g) vegan chocolate chips (or chopped dark chocolate—whatever’s on offer, really)
Instructions
-
1Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper unless you like wrestling stuck-on cookies later.
-
2In a medium bowl, chuck in the flour, baking soda, and salt. Give it a friendly stir. No need to sift unless you’re feeling fancy.
-
3Grab another bigger bowl and mix together your melted coconut oil, brown sugar, white sugar, non-dairy milk, and vanilla extract. Whisk it all up until it’s smooth—takes maybe a minute (this is the part where I sometimes taste the sugar mixture… just to make sure it’s sweet enough—don’t judge).
-
4Tip your dry mix into the wet bowl, and fold together with a spoon or spatula. Don’t freak out if the dough looks a bit greasy or shaggy—it sorts itself out.
-
5Fold in chocolate chips. At this stage, sneak a couple for yourself. Very important.
-
6Scoop tablespoon-sized blobs of dough onto your tray. I just eyeball it, but if you want perfectly shaped cookies, use one of those mini ice cream scoop things (not essential—I’ve also just used two spoons and hoped for the best).
-
7Bake 9-12 minutes. Just when the edges start to go golden (don’t wait for the whole thing to look “done”—they firm up as they cool). And hey, if you pull them out too soon, they’re extra gooey, which isn’t exactly a bad thing.
-
8Let the cookies cool on the tray for 5 minutes, then transfer to a rack (or just a plate, if you can’t be bothered). They’re fragile at first; be gentle.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
150 caloriescal
Protein:
2gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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