Vegan Chocolate Chip Cookies – Deliciously thick, soft and chewy chocolate chip cookies that are super easy to make, and are vegan-friendly!
Vegan Chocolate Chip Cookies
These Vegan Chocolate Chip Cookies are AMAZING.
Seriously. These cookies are super thick and chewy; they are irresistibly soft (and stay soft!), and are stuffed full of melty chocolate chips.
This may have become my new favourite chocolate chip cookie recipe.
If you are looking for the perfect chocolate chip cookie recipe that also happens to be vegan, look no further. You are absolutely gonna love these!
How to make Vegan Chocolate Chip Cookies
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Coconut oil: Replaces the butter used in cookie recipes.
- Light brown sugar OR coconut sugar
- Unsweetened applesauce: Replaces the eggs.
- Vanilla extract
- Vegan chocolate chips
To make these cookies, start by whisking together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate bowl, whisk together the coconut oil and sugar until combined. Add the applesauce and vanilla, and mix until smooth and combined.
Add the dry ingredients, and mix until just combined. Fold in the chocolate chips. At this point, the dough will be a little crumbly, but you should be able to bring it together with your hands.
Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes. Do NOT over-bake.
Slightly under-baking cookies is what makes them so soft and chewy after they have cooled!
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Vegan Chocolate Chip Cookies are:
- super quick and easy to make
- thick, soft, and sooo chewy
- loaded with melty chocolate chips
- FULL of flavour
How long will these chocolate chip cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Can I freeze these cookies? Yes you can, but I recommend freezing the dough instead. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen for fresh cookies every time!
Can you taste the applesauce in these cookies? Nope! Not at all. We are only using a small amount to replace one egg that would normally be used here.
Why is my cookie dough crumbly? When folding in the dry ingredients, the mixture will become crumbly and may be hard to bring together with a spatula. BUT the dough should be easy to form together using your hands.
You may also find it easier to form balls with your fingers instead of rolling the dough between your hands.
If you do find it hard to even bring the dough together using your hands, add almond milk (or any milk you prefer), one tablespoon at a time, until the dough becomes easier to form.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these vegan recipes next!
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup (100g) coconut oil, melted
- 1 cup (200g) light brown sugar OR coconut sugar
- 1/4 cup (63g) unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup (175g) vegan chocolate chips
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the coconut oil and sugar until combined. Add the applesauce, and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips. The dough may be a little crumbly, but you should be able to bring it together with your hands.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
Nutrition Information:Yield: 14 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 123mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 2g
Nutrition information isn’t always accurate.
Did you make this recipe?
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