Vegan Choc Chip Cookies
Gooey, melt-in-your-mouth, crumbly vegan choc chip cookies that you won’t believe are vegan! I’ve been making these for years, and they’re my go-to when I’m craving something sweet. They’re incredibly simple, and hit the spot every time.
What you need
What you need- Dark chocolate
- Plain chocolate
- Coconut oil (or vegan margarine)
- Soft brown sugar
- Caster sugar
- Vanilla extract
- Non-dairy milk
- Plain flour (or gluten free altnerative)
- Baking powder
How to make vegan chocolate chip cookies
Chop up your chocolate into small chunks (or otherwise buy vegan choc chips). My favourite chocolate for cookies is Green & Black’s 70% or 85%. Note: I have updated the amount of chocolate chips for this recipe, as I feel they’re improved with slightly less. But you can stick with 200g total if you love a chocolate-y cookie.
Whisk together the sugar and coconut oil (or vegan margarine) until completely combined.
Next, add a splash of milk and vanilla and whisk together.
Then start on your dry ingredients and sift in the flour, baking powder and add the salt. Fold everything together until it resembles cookie dough.
Finally fold in the chocolate chunks. Get stuck in with your hands if you want as it is definitely the easiest way to do it!
Cover and chill your cookie dough in the fridge for 1 hour. This step enables the cookies to cook perfectly, so don’t skip it.
When the dough is set, preheat oven for 180°C. Line two baking trays with parchment paper.
Separate the cookie dough in half and roll 5 golf-ball-sized cookies from each half (I like to do this to make them more even) to make 10 cookies. Place on the trays with enough space in between each cookie for them to spread. Finally, push down gently on each cookie to flatten slightly.
Bake in the oven for 12-15 minutes, removing from the oven just before they look done (they continue to cook outside of the oven so this is key to the perfect gooey cookies). Mine are perfect at 12 minutes, but it depends on if you like your cookies soft and gooey, or more crispy.
Also be patient and allow them to properly cool. The chocolate will actually stay melted even when the cookies have cooled down. Enjoy with some additional sea salt sprinkled on top, and try to make them last longer than a day!
Feed your inner child and enjoy with a cup of plant milk. I also like to microwave them to heat them up a bit so they always feel like they’ve just come out of the oven.
Craving something sweet?
Craving something sweet?- 3 Ingredient Vegan Biscoff Chocolates
- Vegan Florentines
- Orange Coffee Energy Bars
- Pumpkin Spiced Cookies
Did you make this vegan choc chip cookies recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
And don’t forget to leave a comment and a rating so I know how you enjoyed them!
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Vegan Choc Chip Cookies
Ingredients
- 50 g dark chocolate (chopped into small chunks (or dark choc chips))
- 50 g plain chocolate (chopped into small chunks (or vegan choc chips))
- 100 g coconut oil (or vegan margarine)
- 100 g soft brown sugar
- 100 g caster sugar
- 1 tsp vanilla
- 60 ml non-dairy milk
- 250 g plain flour (or gluten free flour)
- 1 tsp baking powder
- 1 pinch salt (plus extra for topping)
Instructions
- Whisk together the sugar and coconut oil until completely combined.
- Add the milk and vanilla and whisk together.
- Sift in the flour, then add the baking powder and salt. Fold together until it resembles cookie dough.
- Finally fold in the chocolate chunks (get stuck in with your hands if you want!)
- Cover and chill in the fridge for 1 hour until set.
- Preheat oven for 180°C. Line two baking trays with parchment paper.
- Separate the cookie dough in half and roll into 5 golf-ball-sized cookies from each half (I like to do this to make them even) to make 10 cookies. Place on the trays with space in between each cookie for them to spread. Push down gently on each cookie to flatten slightly.
- Bake in the oven for 12-15 minutes, remove from the oven just before they look done (they continue to cook outside of the oven so this is key to the perfect gooey cookies). Mine were ready at 12 minutes as I love a gooey cookie, but cook until 15 if you prefer more crispy.
- Leave to cool slightly before lifting them off the parchment paper, place them on a cooling rack to totally cool. Sprinkle with some extra sea salt. Enjoy!
Video
Notes
- It’s important you keep an eye on the cookies so you don’t overcook them, as they continue to cook outside of the oven and this is key to the gooey-ness of the cookie! Just before they look totally done, take them out of the oven. Also be patient and allow them to properly cool. The chocolate will actually stay melted even when the cookies have cooled down.
- Feed your inner child and enjoy with a cup of plant milk.
- Store in an air-tight jar.
- I like to microwave them to heat them up a bit (won’t need long) so they always feel like they’ve just come out of the oven.
Nutrition
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57 comments
whit carmichael
hey Maddy! I really want to try out this recipe but I live in the US so I dont understand grams and things like that. Do you think you or Alex could maybe help me?!
blessings,
whit carmichael
Dominique
8 Tbsp + 1 tsp coconut oil
1/2 cup caster sugar
1/2 cup brown sugar
2 cups flour
About 7 oz of chocolate all together
I believe this is right. I halved the recipe but it didn’t come out like hers. I’ve double checked my measurements though.
Hope it helps
P.Wilks
Thank you Dominique!
S
Buy a food scale. They are super cheap and make all baking and cooking easier.
zoe
hi. is there anyway to sub the coconut oil for another type? i cant stand coconut oil it smells and tastes like cheese? thanks😍😍
MaddieAuthor
You can definitely sub for vegan margarine!
Meng
I just made them and they turned out to be the best cookies I have ever made in my life. So easy and delicious and the gooeyness, oh my god, mouthwatering. I’m going to go eat another one now.
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I actually accidentally forgot to put in the caster sugar but they still turned out so delicious 😀
MaddieAuthor
This makes me so happy! Hopefully when you give them a go with caster sugar they’ll be even better!
Abdul Raheem Hussain
Hello, do you know what I could use instead of coconut oil, I’m allergic to it.
Thanks!
MaddieAuthor
Vegan margarine!
Sandeep
Hi, what type of flour do you use for these cookies? Thanks
MaddieAuthor
Just plain flour 🙂
Jaclyn
Amazing recipe! I used gluten free flour and they were so gooey and delicious!
MaddieAuthor
This is great to know they worked with gluten free flour!
Roses
I love your blog! I’ve already made a few recipes from here and this week plan on making your veggie aubergine curry for me and my boyfriend, can’t wait :). He still eats meat but he loves aubergine so thought I would give it a try. Right now I’m making these cookies – I’m using dark chocolate and white chocolate as don’t have any plain chocolate. When you say brown sugar.. do just mean like table (golden) brown sugar or the soft brown sugar? I guess either would work well thought :)..
MaddieAuthor
Soft brown sugar! I hope you love them, and your boyfriend loved the aubergine curry too!
Wilfy
Just made these and they are so delicious and moreish 😋 next time I would probably just use a 100g bag of chocolate chips as the chocolate is a little too rich for me x
MaddieAuthor
Yes you can totally reduce the amount of choc chips to your preference!
Sue Allen
Thanks Maddie can’t wait to try these!!
Madeleine OliviaAuthor
I hope you enjoy them Sue!
Lisa K
The texture of these cookies was amazing, but I found them to be way too sweet for me. Next time I will reduce the amount of sugar by half and see what they’re like.
MaddieAuthor
Everyone has different preferences! Hope you enjoted them still!
Maria
These are chocolate chip cookies on another level.They are so soft, gooey and chocolatey I am in love with these.
MaddieAuthor
This makes me so happy <3
Maria
I made 2 batches 1 with 200g plain and another 100g plain 100g dark.I would really recommend making with 100g dark and 100g plain as it tastes better.
MaddieAuthor
Yes it tastes so good with the dark doesn’t it!
Carl
I made these cookies for the first time last night – and I have never baked cookies before. I might be setting a very high bar for how chocolate chip cookies taste that I can make with this recipe! Wow – they were great!
Funny story: I used the Paprika recipe app on my phone and downloaded the whole recipe from this page with one click. The directions downloaded too, but there was a line-break after the "preheat oven to 180" and before the "*C" so, being in the USA, I missed that 180 was centigrade! Oops.
Me last night: "What is taking these cookies so long to bake?" My wife: "Why do you have the oven so low?" LOL. Setting the oven to 350 worked much better…
Thank you Madeleine! Recent Whole-Foods-Plant-Based eater and now baker, Carl
MaddieAuthor
Awww this is so funny. I definitely need to add some American measures to my website hehe
Cassie
Is there any chance you know what this recipe would be in cups instead of grams? 😭 I have no scale!
MaddieAuthor
I can try and add this for the future for you, but the best way to adjust is to put the measurements into google to see what the grams are in cups!
Denise
I just made these tonight for the second time. They are delicious 🖤 Do not over cook though! I did over bake them the first time I tried making these and they were super hard. I’m glad I tried to make them again. They will look slightly pale, and that’s okay. Loved the texture. I used orange infused dark chocolate and OMGAW.
MaddieAuthor
Omg orange infused chocolate sounds fab! And yes, the key is to not overcook!
Nina
Omg, these cookies are AMAZING!! They taste good in every way – hot, warm and cold. Thank you so much for the recipe! I put all 200g dark chocolate (53 %) (because plain vegan chocolate is hard to find here in Finland) but it was still yummy. You just got yourself a new subscriber :).
MaddieAuthor
Welcome and I am so happy you loved the cookies!
Abi
Just made these and they’re amazing! How long will they keep for in an airtight container? Or could I freeze them? Thanks
MaddieAuthor
To be honest I always eat them before they could ever go off, but yes they would freeze well (you could freeze the dough pre-baking), and they’d be good in an airtight container for 3-5 days.
Lisa
I love these cookies so much. Really easy to make. But I only use 100gramm of Cocolate, and they come out perfectly 🙂
Madeleine OliviaAuthor
Thanks Lisa!
Sophie
These cookies are unreal!!! Super easy to make (I’m not much of a baker and I even found it really straight forward), and taste amazing. Took them out of the oven just before they were fully cooked, so they were really gooey in the middle. Had them whilst they were still warm as well, YUM! My family couldn’t believe that they were vegan!!
MaddieAuthor
This is so great and I love that you and your family enjoyed them Sophie!
Alix
Hi Madeleine !
I tried this wonderful recipe with a friend and those giant cookies turned so delicious !!! They really are perfect in terms of flavour and texture : gooey inside and crunchy outside <3 And how chocolaty they are !!! I shared the recipe with my friends cause they are the best vegan choc chips cookies I made EVER ! Thank you so much for all your great and delicious work and have an amazing day <3
MaddieAuthor
This makes me so happy and I love that you shared them with friends!
Elizabeth
For my Americans, I still need to bake them but this is what I have and it’s looking pretty good so far.
Chocolate chips – eyeball it (can never have too much)
Coconut oil – just under half a cup (while it’s in liquid form and then I chucked it in the fridge to solidify and scraped it into the bowl when it was solid)
Brown Sugar – 1/2 cup (I packed it somewhat tightly)
Sugar – About 1/2 cup (I used granulated sugar here which is definitely different than caster sugar so we shall see what happens)
Flour – 1 full cup + 2/3 cups and then i added a pinch for good measure (make sure to spoon it into your measuring utensils)
I’ll see if I can comment or something if they work out
Elizabeth
Ok so they turned out pretty well. They don’t look like Madeleine’s though. I think I needed to squash them a bit more. Also, maybe american golf balls are smaller because I ended up making a dozen.
Brit
I have made these so many times… Just the two of us home so I halve the recipe, otherwise we just eat them all. Big hit among non vegans as well. I’ve used vegan butter as well and these turned out great.
MaddieAuthor
This makes me so happy Brit!
Paula
It was the first time I made cookies and they were so delicious. I love this recipe because it was easy to understand and quick to make. Preparing the cookie dough took only 20 minutes and in the end I couldn’t believe that they tasted exactly like non-vegan cookies.
Shawna
Absolutely love this recipe. It turns out amazing every time. Not a vegan but love the plant based recipes.
Madeleine OliviaAuthor
Thanks Shawna!
Nate
Hey! This is the first recipe I’ve tried from you and it turned out lovely! Dough was a little soft due to the margarine I used, but they still turned out well if a little cakey. I made two batches with chocolate chips and one with raisins (I’m not really a chocolate person) and both tasted great. Took them to Christmas dinner and they’re already almost gone. Will definitely be tinkering more to get these like yours!
Madeleine OliviaAuthor
So happy you enjoyed Nate! You can cook for a little longer next time if the dough is still a little soft!
Sabine
These are really good cookies. I was so happy to see that I don’t have to use hand mixer or vegan butter to make these. They did stay as a balls while baking so I pressed them down and baked for additional 9 minutes since they were not changing color. Otherwise very tasty, soft inside and crispy outside.
Catherine
Please can you let me know how well these cookies freeze as would like to make a batch and have them as a snack in my son’s pack lunch. Thanks
Madeleine OliviaAuthor
I tend to freeze the dough, and then you can bake them fresh as and when you want them! Just roll them into balls and store them in a ziplock bag in the freezer!
Noah
I make them all the time! I freeze the dough and bake individual cookies. I have used the air fryer for baking them as well which worked just fine (though oven still works better I think).
Sabīne
These cookies are 10/10. Have made them so many times this year that I can not count. Guests and friends to whom I have given these cookies all have asked for the recipe and they are so surprised when they learn about them not having animal ingredients.