Vegan Chocolate Chip Cookies
The best Vegan Chocolate Chip Cookie recipe! These vegan cookies are thick, chewy, and loaded with chocolate! No one would ever guess that these chocolate chip cookies are made with no butter or eggs.
No eggs? No butter? No problem!!
These chewy vegan chocolate chip cookies are the BEST ever! They are thick with soft and chewy centers and loaded with chocolate. These cookies are so delicious even non-vegans will love them!!
They are made with avocado oil, plant based milk, and vegan chocolate. I like to add chopped walnuts for some crunch, but they are completely optional!
These dairy free and egg free chocolate chip cookies are not only tasty and decadent, they are also so easy to make. You can whip up a batch in just one bowl in under 10 minutes. Once the dough is made, you have to have a little bit of patience because the vegan cookie dough has to chill for at least 12 hours before it is ready to be baked.
CHEWY VEGAN CHOCOLATE CHIP COOKIE RECIPE INGREDIENTS
Let’s go over the ingredients you will need to make the best ever vegan chocolate chip cookie recipe. Using high-quality ingredients is key to producing the tastiest cookies!
- Avocado oil. I use avocado oil but any milk vegetable oil works in this recipe.
- Almond milk. I like to use unsweetened almond milk, but any type of plant-based milk works great in this recipe!
- Dark brown sugar. Brown sugar helps give these cookies their chewy texture. I like to use dark brown sugar for a deeper taste, but light brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.Â
- Granulated sugar. Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
- Vanilla extract. Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- All-purpose flour. I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
- Chocolate. Ghirardelli Dark Chocolate is my favorite! It is high quality and the taste is amazing. Use your favorite brand of vegan chocolate or chocolate chips!
- Walnuts. Use your favorite brand of walnuts. You can also use any other type of nuts that you prefer! Pecans or macadamia nuts would be delicious in these cookies. If you prefer your chocolate chip cookies nut-free, leave them out.
HOW TO MAKE THE BEST CHEWY VEGAN CHOCOLATE CHIP COOKIESÂ
This recipe for Vegan Chocolate Chip Cookies is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect soft and chewy cookies.
- Mix oil, milk, and sugars. In a large mixing bowl, whisk together the avocado oil, almond milk, and sugars until combined.Â
- Stir in vanilla extract. Next, add the vanilla extract to the bowl and stir to combine.Â
- Add dry ingredients. Add the flour, baking powder, baking soda, and salt to the rest of the ingredients and mix with a rubber spatula or wooden spoon until there are no more dry spots.
- Add chocolate and walnuts. Once the cookie dough comes together, add the chopped chocolate and walnuts (if using) and fold until they are evenly distributed.
- Chill the cookie dough. This step is crucial for the best tasting cookies! You need to chill the cookie for at least 12 hours and up to 24 hours. Chilling the dough, allows the wet ingredients to fully hydrate the flour. This results in a richer flavor and a smoother, chewy texture.Â
- Scoop cookie dough. After the cookie dough has chilled, use a cookie scoop (No. 40) to form 1½ tablespoon size cookie dough balls. Arrange the cookie cookie dough balls onto parchment lined cookie sheets, making sure to leave 2 inches between each cookie.
- Bake. Bake the cookies in a fully preheated oven until the edges are set and the centers are slightly underbaked. Cool on the pans for 5 minutes before transferring to wire racks.
VEGAN CHOCOLATE CHIP COOKIES FAQS
HOW DO I STORE VEGAN CHOCOLATE CHIP COOKIES?
Store your dairy free and egg free chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
CAN I FREEZE COOKIES?
Yes! You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.Â
CAN I MAKE COOKIES AHEAD OF TIME?
To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
More vegan recipes you’ll love!
- Vegan Greek Olive Oil and Sesame Cookies
- Blackberry Oat Crumb Bars (Vegan + Gluten Free)
- The BEST Vegan Chocolate Cake
- Seed and Nut Bread (Vegan + Gluten Free)
- Vegan Chocolate Cold Brew Ice Cream
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup avocado oil
- 1/4 cup unsweetened almond milk or any type of plant based milk
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces dark chocolate chopped (or chocolate chips)
- 2/3 cup walnuts chopped, optional
Instructions
- In a large mixing bowl, whisk together the avocado oil, almond milk, and sugars until combined. Add the vanilla extract and stir to combine.Â
- Add the flour, baking powder, baking soda, and salt to the wet ingredients and mix with a rubber spatula or wooden spoon until there are no more dry spots.
- Once the cookie dough comes together, add the chopped chocolate and walnuts (if using). Fold until they are evenly distributed.
- Cover the bowl tightly with plastic wrap and refrigerate for 12 hours and up to 24 hours. *Note: Do NOT skip this step!
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- After the cookie dough has chilled, use a cookie scoop to form 1½ tablespoon size cookie dough balls. Arrange the cookie cookie dough balls onto parchment lined baking sheets, making sure to leave 2 inches between each cookie.
- Bake the cookies in your preheated oven for 11-12 minutes, or until the edges are set and the centers are slightly underbaked. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store: Store your dairy free and egg free chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
Would love to make these! Can the avocado oil be replaced with canola?
Hi Daniella! Yes, you can replace the avocado oil with canola.