These Vegan Chocolate Chip Cookies deliver a chewy, gooey center, crispy edges and rich, balanced flavor—without any animal products. Made with a flax “egg,” two sugars, melted coconut oil, vanilla, and melty vegan chocolate chips, they’re simple to make and irresistible with tea or plant-based milk.
This recipe was originally published February 11, 2021 and updated with extra notes on May 24, 2024.
The dough uses a flaxseed binder, a combination of granulated and light brown sugar for crisp edges and chew, melted coconut oil for tenderness, and pure vanilla for depth. Optional espresso powder and cardamom add a complex, aromatic twist that highlights the chocolate. One batch yields about 12 large cookies—perfect for sharing or saving for yourself.
Ingredients
Ground Flaxseed: Mix with water to make a gel-like flax “egg” that binds the dough. Chia seeds work as an alternative.
Granulated White Sugar: Helps create crisp edges while retaining chewiness. Use vegan-friendly sugar if required.
Light Brown Sugar: Adds moistness and caramel notes. Dark brown sugar will deepen the flavor but may alter texture slightly.
Coconut Oil: Melted and cooled, it contributes tenderness and a subtle coconut note; use refined for a neutral taste.
Vanilla Extract: Pure vanilla gives the best flavor; vanilla paste is a richer alternative.
All-Purpose Flour: Provides structure; swap 1:1 with whole wheat or a gluten-free blend if needed.
Baking Soda: Leavens and helps the cookies spread and brown.
Salt: Sea or kosher salt enhances flavor; finish with flaky Maldon sea salt if desired.
Vegan Chocolate Chips: Choose your preferred variety—dark, milk-style, or white chocolate alternatives work well.
Espresso Powder (optional): Concentrates and deepens the chocolate notes. Instant coffee can substitute.
Cardamom (optional): Adds warm, exotic complexity; cinnamon or nutmeg are good swaps.
How to Make Vegan Chocolate Chip Cookies
- Make the flax “egg.” Combine ground flaxseed and water in a small bowl. Stir and let sit at least 5 minutes until gelled.
- Cream oil and sugars. In a mixer or large bowl, beat granulated sugar, brown sugar, and melted coconut oil on medium for 1–2 minutes until light. Scrape the bowl as needed.
- Add flax “egg” and vanilla. Beat in the flax mixture, espresso powder (if using), and vanilla until incorporated.
- Add dry ingredients. Sift in flour, cardamom (if using), baking soda, and salt. Fold by hand with a rubber spatula or wooden spoon until combined; the dough should clump but not form a solid mass.
- Stir in chocolate chips. Mix chips in gently, using a spatula or your hands to bring the dough together. Avoid overworking.
- Chill the dough. Cover and refrigerate 30–60 minutes. Near the end of chilling, preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat.
- Form and bake. Scoop with a double cookie scoop (3–4 tablespoons), roll into balls, and place on the sheet with about 2 inches between cookies. Bake 11–13 minutes until edges are golden.
- Cool and finish. Remove from oven and, if desired, sprinkle with Maldon sea salt. Let cookies rest on the baking sheet 5 minutes, then transfer to a rack to cool another 10 minutes or until set.
Recipe Pro-Tips
- Measure accurately: A kitchen scale ensures proper flour and sugar amounts and consistent texture.
- Use room-temperature ingredients: Let melted coconut oil cool slightly and work with ingredients at similar temperatures for even mixing.
- Allow the flax to gel: Wait at least five minutes so the flax “egg” binds well.
- Cream thoroughly: Beat oil and sugars until light to incorporate air and improve texture.
- Don’t overmix: Fold until just combined to avoid tough cookies.
- Chill the dough: Chilling for at least 30 minutes helps cookies hold shape and stay chewy.
- Try the extras: Espresso and cardamom elevate the flavor—add them for a more sophisticated cookie.
Serving Suggestions
Enjoy warm with a glass of plant-based milk or pair with a hot tea or coffee. These cookies also pair well with simple vegan desserts like fruit-based ice cream or a chocolate pudding for a more indulgent treat.
Storage Directions
- Room temperature: Cool completely, then store in an airtight container for up to one week.
- Freezing: Freeze cooled cookies in a single layer until solid, then transfer to a freezer-safe container for up to three months.
- Reheating: Thaw at room temperature for 30 minutes or warm in a 300°F oven for 5–10 minutes.
More Vegan Chocolate Dessert Recipes
- Oatmilk Chocolate Mousse Tart
- Chocolate Matcha Sticky Buns
- Chocolate Avocado Mousse
- Citrus Chocolate Truffles
- Chocolate Cherry Thumbprint Cookies
Vegan Chocolate Chip Cookies
Treat yourself to chewy, gooey vegan cookies—optionally try the cardamom and espresso variation for an elevated flavor profile. This recipe yields approximately 12 large cookies and takes about 40 minutes of active and chilling time with 12 minutes baking.
Ingredients
- 2 tbsp ground flaxseed
- 1/4 cup water
- 1/2 cup (100g) granulated white sugar
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup melted coconut oil
- 1 tsp espresso powder (optional)
- 2 tsp pure vanilla extract
- 2 1/4 cup (270g) all-purpose flour
- 1 tsp cardamom powder (optional)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan chocolate chips
- Maldon sea salt for finishing (optional)
Instructions
- Combine ground flaxseed and water in a small bowl. Stir and let thicken 5 minutes to form a flax “egg.”
- In a mixer or large bowl, beat white sugar, brown sugar, and melted coconut oil on medium 1–2 minutes until creamed, scraping the bowl as needed.
- Add the flax “egg,” espresso powder (if using), and vanilla. Beat until combined.
- Sift in flour, cardamom (if using), baking soda, and salt.
- Fold ingredients by hand with a rubber spatula or wooden spoon until combined; dough will be clumpy but not solid.
- Stir in chocolate chips by hand. Use your hands if needed to bring the dough together, taking care not to overwork it.
- Cover and chill the dough 30–60 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment or a silicone mat.
- Scoop dough with a double cookie scoop (3–4 tbsp), roll into balls, and place on the sheet with 2 inches between cookies.
- Bake 11–13 minutes until edges are golden. Remove from oven and optionally sprinkle with flaky sea salt. Cool on the sheet 5 minutes, then transfer to a rack to cool about 10 minutes more before serving.