{"id":27053,"date":"2018-10-24T08:50:11","date_gmt":"2018-10-24T13:50:11","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=27053"},"modified":"2025-06-10T21:32:09","modified_gmt":"2025-06-11T02:32:09","slug":"amazing-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/amazing-chocolate-chip-cookies\/","title":{"rendered":"Vegan Chocolate Chip Cookies"},"content":{"rendered":"

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For years, I’ve been searching for my go-to chocolate chip cookie recipe.<\/strong> I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.<\/p>\n

I want all of that in a cookie recipe that’s easy to make. No mixer required. No creaming of softened-but-not-too-soft butter. No chilling the dough for 24 hours. I don’t have the patience for any of that. Sometimes a girl just needs a cookie!<\/p>\n

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These cookies are among the best homemade chocolate chip cookies I’ve ever had. My cookie search is over. The crazy part? These cookies are vegan, so they’re free of the usual butter and eggs.<\/strong> I’m honestly shocked.<\/p>\n

These amazing cookies are delicious and<\/em> supremely easy to make. The dough needs a very reasonable 30-minute chill in the refrigerator, and let me tell you, they’re worth the brief wait.<\/p>\n

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Why This Vegan Cookie Recipe Works<\/h2>\n
There’s no butter or egg in this recipe, but you’d never guess it. <\/strong>How? Instead of butter (or vegan butter like Earth Balance), these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are omitted with no downsides—these cookies still have the perfect texture and flavor without them.<\/p>\n
For non-vegans like me, this means that the recipe is even easier<\/em> to make than standard chocolate chip cookies.<\/p>\n
For those with dairy or egg allergies, these cookies are a total game-changer.<\/em> You can even make these cookies gluten-free by substituting Bob’s Red Mill’s gluten-free all-purpose blend.<\/p>\n
The remaining ingredients are simple and wholesome.<\/strong> You’ll need whole wheat flour, chocolate chips, sugar, coconut sugar or brown sugar, as well as your basic salt and leavening agents. I sprinkled my cookies with some flaky sea salt to make them even more irresistible.<\/p>\n
Watch How to Make Vegan Chocolate Chip Cookies<\/h3>\n\n\n\t\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t<\/div>\n\n
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My Recipe Substitutions<\/h2>\n
I can’t take full credit for this recipe. I was intrigued by the original recipe from the Ovenly Cookbook<\/a>, via Food52<\/a>. I made several adjustments to their ingredients and method.<\/p>\n
I swapped whole wheat flour for all-purpose, which is undetectable in the final product. I also substituted coconut sugar for brown sugar, which is less refined (for those wondering, it is impossible to make bakery-style cookies using liquid natural sweeteners). I experimented with oils other than canola, which is highly processed and high in omega-6s.<\/p>\n
I also found a chilling time shortcut. If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation. That way, the recipe works with coconut oil, which solidifies at cool temperatures.<\/p>\n
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Coconut Oil vs. Olive Oil<\/h2>\n
Your choice of oil impacts the final product. I didn’t notice any textural differences during my recipe testing, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.<\/p>\n
If you enjoy the flavor of either of those oils on its own, I think you’ll love how they shine through in these cookies, making the flavor more interesting. I’m partial to coconut oil.<\/p>\n
If you want cookies that taste like standard bakery chocolate chip cookies, use refined coconut oil or a neutral oil like avocado oil or safflower oil.<\/p>\n
Cookie Dough Safety Note<\/h2>\n
Since the dough is egg-free, it doesn’t carry the usual risk of salmonella poisoning. However, raw flour can carry a slight risk for E. Coli or other pathogens. So, I don’t recommend eating this dough, either!<\/p>\n
Here’s more information from the CDC about raw flour<\/a> (thank you to Tara for sharing).<\/p>\n
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More Vegan Cookie Recipes<\/h2>\n
Here are a few more vegan cookie recipes and treats on Cookie and Kate. A few of them require a simple substitution like a flax egg<\/a> to make them vegan, but I wouldn’t want you to miss out on the recipe.<\/p>\n
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Lemon, Rosemary and Olive Oil Shortbread<\/a><\/li>\n
Pumpkin Polvorones (Mexican Wedding Cookies)<\/a><\/li>\n
Chocolate Peanut Butter Crispy Bars<\/a><\/li>\n
Healthier Gingerbread Cookies<\/a>: See recipe notes.<\/li>\n
Monster Cookies<\/a>: See recipe notes.<\/li>\n
Peanut Butter Oat Cookies<\/a>: See recipe notes.<\/li>\n<\/ul>\n
Please let me know how these cookies turn out for you in the comments.<\/strong> I hope they become your favorite chocolate chip cookie recipe, too, whether you’re following a vegan diet or not.<\/p>\n
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