Vegan Chocolate Chip Cookies


Chocolate Chip Cookies

I just made the best Vegan Chocolate Chip Cookies…ever! These super sweet delights are crunchy on the outside and soft & chewy on the inside. 

I didn’t use any vegan butter – just simple, easy-to-find ingredients (9 ingredients to be exact).

Vegan Chocolate Chip Cookies

The preparation is super simple.

I first prepared wet ingredients by mixing them in a bowl (sugar + coconut oil + soy milk + vanilla extract).

I used an electric beater to do so. A whisker will work just as well.

Vegan Chocolate Chip Cookies

After pouring this wet ingredients over dry ingredients and mixing them well, the dough slowly turns super soft, gooey, and sticky.

At this point, I added in some vegan dark chocolate chips and mixed some more.

Vegan Chocolate Chip Cookies

I then covered the bowl and let it chill for 30 minutes in the fridge. This helps set the coconut oil – making it easier to give the shape of a dough ball.


The size of dough ball depends on how big you want the cookies to be. I scooped out around 3 tablespoons.

Vegan Chocolate Chip Cookies

Time to bake these babies. I preheated my oven and baked them for 17 minutes at 180 C (355 F).

They baked beautifully!

Vegan Chocolate Chip Cookies

And that’s it. Delicious vegan chocolate chip cookies that are crispy on the outside and chewy on the inside are ready. Serve warm with your fav plant-based milk.

Let’s do this! 

Vegan Chocolate Chip Cookies

Quick, easy, and delicious vegan chocolate chip cookies by Veganbell.

Course Dessert
Cuisine American
Keyword chocolate, chocolate chip cookies, cookies
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 10 cookies
Calories 306 kcal
Author Veganbell


Wet Ingredients

Dry Ingredients


  1. In a medium mixing bowl, combine all the wet ingredients. Set aside.

  2. In a large mixing bowl, combine all the dry ingredients (except chocolate chips).

  3. Pour the mixture of wet ingredients over the dry ingredients. Using a silicon spatula, mix well until the dough turns soft, gooey and sticky.

  4. Add chocolate chips and fold-mix the dough. Make sure the chocolate chips are well 'incorporated' with the dough.

  5. Cover the bowl and let the dough cool for about 30 minutes.

  6. *After 30 minutes* Scoop out around 3 tablespoons of the dough and roll them (roughly) into a ball. Place it onto a parchment-lined baking sheet. Repeat the same for the remaining dough.

  7. Bake them in a preheated oven for 17 minutes at 180 C (355 F). Vegan Chocolate Chip Cookies are ready.

Recipe Video

Nutrition Facts
Vegan Chocolate Chip Cookies
Amount Per Serving
Calories 306 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g69%
Cholesterol 1mg0%
Sodium 129mg6%
Potassium 98mg3%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin A 43IU1%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this Vegan Chocolate Chip Cookies, do check out the Vegan Chocolate Clusters I posted earlier.

If you enjoy my blog, I’d love if you followed me on Instagram (feed below).

If you’re a newbie vegan, or have just started a plant-based diet, you might find my another project VeganPage useful.

Thanks for visiting Veganbell. 🙂
Neelu & Nabin

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