The BEST Vegan Chocolate Chip Cookies

Holy cow y’all!

These cookies were SO GOOD.

With a capital SO.

Friday was kind of a rough day.  It started out fantastic but by the late evening I was stressed to the max.

By 10am I had showered, dressed, put split pea soup ingredients into the crock pot, whipped up a batch of artisan bread dough, and straightened up before a friend came over to visit.

We had a really nice time and I got Grace down for a “nap” on time.

I say “nap” because she never actually slept.  She pooped in her Pull-up almost immediately.

Womp. Womp. Womp.

And here you thought you were going to get a cookie recipe! Not without a poop story first :)

Not really.

I’ll spare you the details but by mid-day it was just one thing after another.  I really wanted to have some time to myself to work on some stuff for church and even blog a little.  But Avery was on a totally wonky 2.5 hour cycle (instead of her usual 3-4 hour cycle) and Grace didn’t end up napping at all.

On top of all that I was making dinner for another family which I was so excited about but I kept getting interrupted by Grace’s antics or Avery’s diaper explosions.

I somehow managed to get the dinner over to the other family (only a little late!) and came home to bake our bread and get our dinner on the table.

Grace refused to eat and got put to bed with much drama.  Avery kept waking up and eating WAY sooner than she was “supposed to” and I was just a cranky mess by 8pm.  It was just one of those hard mothering days.  You know what I mean?

A little bit of wine and these chocolate chip cookies were just what the doctor ordered!

I googled “the best vegan chocolate chip cookies” and after reading a couple of other recipes, I decided on this one.

I had all the ingredients and they sounded like a home run.

Not using butter or eggs in a cookie recipe made me very skeptical, but this recipe made me a believer!

Coconut oil to the rescue!

The finished product was the perfect combination of crispy, soft, chewy, chocolatey and a hint of coconutty!

I adore chocolate and coconut together so these were right up my alley.  Andy isn’t a huge coconut fan but he still loved these!

cookies 2

4.8 from 218 reviews
The BEST Vegan Chocolate Chip Cookies
Author: 
Recipe type: Dessert/Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 cookies
 
Ingredients
  • ½ cup coconut oil
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour (please note alternate flours WILL change the outcome of the recipe!)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips (Trader Joe's chocolate chips are accidentally vegan!)
Instructions
  1. Pre-heat oven to 350 degrees
  2. Cream (aka thoroughly mix) together the coconut oil & brown sugar, then add the almond milk & vanilla. The mixture may be really "liquidy" this is OK.
  3. In a separate bowl mix the flour, baking soda, baking powder and salt.
  4. Combine the wet & dry ingredients (it WILL BE crumbly - this is OK), then fold in the chocolate morsels & any other mix-ins of your choosing.
  5. Roll into Tbsp sized balls & place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine!
  6. Bake for 7-10 minutes. (I did 8 which was perfect)

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579 Responses to “The BEST Vegan Chocolate Chip Cookies”

  1. Billie says:

    I used Earth balance instead of coconut oil and subbed soy milk. I also just used 1 1/2 C of flour and the cookie dough wasn’t crumbly at all. The cookies turned out perfect! I also use Enjoy Life chocolate chips. My son has dairy allergies and this is his favorite treat. Thank you.

  2. Kylie says:

    Recipe worked perfectly – I would say people with a dry mix made too many substitutions. Stick to the recipe – its perfect.

  3. Kimberly says:

    I recently went vegan and have been craving some good old fashion chocolate chip cookies. I found a great bakery that sells vegan cookies but I hate spending the money. I made this recipe tonight and these cookies are fantastic. I followed the recipe to a T, will I did add cinnamon, but they are amazing!!!!!!!! Very rich, sweet, gooey, cookies. Definitely a keeper!!!

  4. Shizuka says:

    I recently made these cookies with a friend and they were a hit at home and at work! The first batch I made just as instructed, and the second time I accidentally added 1/2 c of almond milk instead of 1/4 c. That extra bit of milk made a less crumbly dough and a softer cookie. Great recipe!

  5. Nina says:

    I used water instead of almond milk. I added 1/2 cup instead of 1/4 cup. They turned out really puffy and delicious. Thanks for sharing such an amazing recipe! I can’t wait to see more!

  6. Rachael says:

    These are AMAZING! I have tried so many vegan cookie recipes and they all seem to fall flat. Cookies that are too hard, taste strange because of a high proportion of vegan butter, etc. But these have a great texture and taste amazing. They have just the right crunch on the outside and chewyNess on the inside, even once they are cooled.

    My only question is does anyone know if they freeze well? Can I make a roll out of the dough and freeze it to have easy slice and bake cookies for a late night snack?

    • Janelle says:

      Hey Rachael! I’m so glad to hear that they came out for you! I’m having a difficult time getting mine fluffy & I believe it’s due to my flour choice.. I have been waiting for a response from our Rebecca, but…we all get busy! So I wanted to ask you what brand of flour you used? Thank you so much!

      • Rebecca says:

        Hi Janelle, I’m sorry for the delay…I used all purpose flour and just updated the recipe to reflect that. Thanks for reading and enjoy your next batch of cookies :)

  7. La says:

    Well, I have never baked cookies from scratch so I had a problem and perhaps the substitutions i used could have caused this to flop. Yes, the mix was crumbly and after baking them they were still the same consistency when done, crumbly.
    I substituted coconut sugar for brown sugar, coconut milk for almond milk, I used coconut flour, energy g egg for baking powder.
    Then I added another cup of coconut milk blended with 3 bananas, cocoa powder, chia, flax and baked for 25 mins and got something that more resembled a cookie and it didn’t make 12 to 15 cookies it made 3 doz full size cooki(ettes). What did I do wrong?

  8. Ana says:

    This recipe is amazing! I followed exactly expect I added a little Cocoa Powder to make them even more chocolatey! Perfect!

  9. Janelle says:

    Hey Rebecca! Just wondering… What “flour” did you use? I used a gf mix that I make which usually works perfectly but my cookies came out flat as a piece of paper! I’m guessing it was the flour! Lem me know & thank you again!

  10. Camille says:

    Great cookies! I added a flax egg and hazelnut meal and that was delicious!

  11. Nina says:

    I just made these AWESOME cookies during a babysitting job of mine. Kept the kids busy, and was delicious! Thank you so much!

  12. Emilie says:

    Just made these! OMG!!!!!!
    I added a flax egg (1 tbs ground flax seeds + 2.5 tbs water) and replace the brown sugar by coconut palm sugar. AMAZING!!!!!!!!

  13. Lauryn says:

    Just made these cookies and boy are they good! I used whole wheat flour and added almost a full 1/2 cup of hemp milk since I was not using all purpose flour. With my knowledge of cooking with coconut oil, I know that once it hits cold ingredients (the milk) that it coagulates and so I decided to add the whole wet mixture (coconut oil, sugar, milk, vanilla) into the microwave to liquefy it all once more before adding the dry ingredients and the overall consistency of my cookie dough was moist and sticky – not crumbly at all. They made great cookies! Thanks for posting, I’ll be making these again in the future!

  14. Susanne says:

    These are great but i’ll probably use 1/2 of chocolate chips next time, a cup was way too much. I also used soy milk instead of almond and it came out fine.

  15. Glenny says:

    I definitely need to make these. I’m breastfeeding and can only eat dairy free food because my baby is sensitive to dairy. Therefore, I desperately need some vegan choc chip cookies! I just have one question: did you use the almond milk that has no added sugar or did you use original almond milk, which has sufar in it? I don’t want to ruin the recipe with too much sugar. Thanks in advance.

  16. Vicky says:

    My Tip is roll the cookies into balls a place on cookie sheet. Bake half way then flatten them with a spatula :) This worked great as the dough was very crumbly and dry before cooking but after a few min in the oven they easily kept together as they where flattened with the back of a spatula. I loved these so thank you.

  17. Vicky says:

    My tip is make them into balls then after cooking them half way through flatten them with a spatula then finish cooking :) This worked great as the dough is very crumbly before being cooked. Great cookies Thank you

  18. Shirin says:

    I must suck at making cookies:( cause it must have been me and not this recipe that everyone is raving about. I’m so good with other baked goods so I’m not sure why I sucked at this- BUT my dough was SUPER crumbly and dry. I even had to squeeze it in my hand so it would stick together. I tried adding a little more oil and a little more cashew milk as well, which I guess didn’t help. they came out really dry.

    I used coconut sugar. a combination of coconut and olive oils. mix of whole wheat and white flour. even tried adding a tiny bit of flax egg:/

    • Rebecca says:

      Hi Shirin, it sounds like you made a lot of changes to the original recipe. I’d try it exactly as it’s written and see how they turn out :) Good luck!

      • Shirin says:

        thank you! I will try again.
        I think the only modifications I had made was using some olive oil as well and using coconut sugar which both seemed to work for people, but I bought brown sugar and will try again.
        does it call for a specific kind of flour? I just have whole wheat flour

        • Rebecca says:

          I used all purpose flour. I think whole wheat flour would definitely have an impact on the outcome of the cookies…it will probably make them more dry and less tender. These are vegan and DELICIOUS, but not healthy :)

          • La says:

            Well, I have never baked cookies from scratch so I had a problem and perhaps the substitutions i used could have caused this to flop. Yes, the mix was crumbly and baking them they were still consistency when done, crumbly. First of all I suppose substituted coconut oil for coconut sugar for brown sugar, coconut milk for almond milk, I used coconut flour, energy g egg for baking powder.
            Then I added another cup of coconut milk blended with 3 bananas, cocoa powder, chis, flax answer baked for 25 mins and got something that more resembled a cookie and it didn’t make 12 to 15 cookies it made 3 doz full size cooki(ettes). What did I do wrong?

          • Rebecca says:

            Sadly you did everything wrong. You did not make my recipe, so there’s no way for the outcome to be as predictable and delicious as all those who have made them exactly according to the recipe.

    • Diana says:

      Wheat flour is dryer when used in baking goods,

  19. Brian says:

    Wow these are delicious! I had to add a little extra almond milk (I’m guessing because I used organic flour which from reading the comments I guess needs more moisture) and I baked them for 12 minutes instead of the recommended 8-10 min. Other than those minor adjustments this recipe is PERFECT. Thanks for sharing!

  20. Kasey says:

    I don’t comment on recipes but I just wanted to say I’ve tried a lot of different vegan cookie recipes but this is by far the best one I’ve tried! It was a little too chocolatey for me but even my non vegan boyfriend loved them!

  21. Anisa says:

    EXCELLENT recipe! This will now become my go-to chocolate chip cookie recipe. So delicious! Thank you :) [I didn’t have any brown sugar so I used coconut sugar instead and they turned out great]

  22. Rebecca says:

    I made these almost exactly as the recipe says but my bf doesn’t like coconut oil so I used softened earth balance butter instead. I don’t know if the butter changed it but the batter was very moist and sticky and not crumbly at all. I put half the batch in the oven anyway, then added more flour to the second batch. Both batches came out delicious. They are hardish on the outside but chewy and soft on the inside. I’ll definitely make these again!

  23. Linda says:

    I made these cookies for my brother and his new wife (who is Vegan) for their Birthdays. I’m going to send them, as a surprise, to New York. For not being Vegan myself- these cookies are awesome!! The only thing I did was add a little more almond milk to combine the ingredients a little more. 10 minutes was perfect for me. Thank you for a great recipe!!

  24. Matthew says:

    I made these cookies last night and they came out amazing! Great consistency, not too runny or too dry at all! I’m making them again soon for sure. The only thing I plan on doing differently next time is using less coconut oil and slightly more almond milk. I find the slight bitter taste you experience with the coconut oil to be slightly off-putting in the quantity that it’s used but that is a personal preference I suppose.

  25. Jourdan says:

    These cookies sound great, and all the reviews seem really good but I’m nervous that these will come out crumbly because there isn’t really an egg substitute in the recipe (not that I can tell). Do you think it’d be a good idea to add one flax seed egg to help hold together the dough?

    • Matthew says:

      Hey, I believe the almond milk is intended to serve as an egg substitute. I made these cookies two nights ago (and I’m actually making them again!) and the dough came to perfect consistency.

    • shadeygrrl says:

      I actually made the recipe on the back of the Trader Joe’s choc chip bag substituting vegan butter and banana instead of the egg. Everyone who had the cookies were amazed at how delicious they were, crispy, chewy….delicious. I am going to try Rebecca’s recipe with the coconut oil and make another batch with the egg…then try a taste test to see if one wins over the other. I’ve a feeling they will be both be winners. Flax seed egg is ok, but it has no special flavor like the coconut or banana would, so I’d say…why bother? : )

      • Shadeygrrl says:

        Oops! Here is what I meant to say!

        I actually made the recipe on the back of the Trader Joe’s choc chip bag substituting vegan butter and banana instead of the egg. Everyone who had the cookies were amazed at how delicious they were, crispy, chewy….delicious. I am going to try Rebecca’s recipe with the coconut oil and make another batch again with the banana. Then try a taste test to see if one wins over the other. I’ve a feeling they will be both be winners. Flax seed egg is ok, but it has no special flavor like the coconut or banana would, so I’d say…why bother? : )

        • Miko says:

          I just tried making the Trader Joe’s recipe with coconut oil instead of butter and banana instead of egg. They were pretty great, except I got this slight aftertaste and I have no idea what ingredient/combination of ingredients it’s coming from. Have you experienced this and know where it’s coming from? I really like this recipe and would like to adjust it, I just don’t know how.

          • Rebecca says:

            Hi Miko, I haven’t ever made these differently than the recipe is written. I’m thinking the substitutions you made are what caused the cookies to taste “off” so maybe try the recipe exactly as it’s written and see what you think! :)

    • Keri-Ann says:

      Ive made this twice and theyre not crumbly.. When you mix the sugar butter and almond milk you get a gewy texture simular to eggs.. I think if you add flaxseed on top of the other ingredients it might come out too liquidy

  26. Tayler says:

    Has anyone used or has a suggestion on how to use Almond Flour instead of regular wheat flour? Are there any better flour options that are gluten-free?

  27. Hannah says:

    Honestly, these are sooooooo good! I was looking for a chocolate chip recipe that always works and it took me a long time but NOW I found it! Thank you so much! Five stars!
    P.S. I did them with vegan butter instead of coconut oil and it worked perfectly!

  28. Melissa says:

    First and BEST vegan chocolate chip recipe I have ever tried. My non-vegan family LOVES them! I did make a few adjustments, though. Currently baking these again for the third time. I reduced the salt to 1/4 teaspoon per batch. These cookies are absolutely scrumptious overall. Thanks so much for the recipe, Rebecca! I’ll make sure to try out your other recipes, most definitely! ^_^

  29. Erinn says:

    I just had the most horrifying (yet hilarious) experience making these cookies… and I promise it’s not because of a faulty recipe! The cookies are absolutely AMAZING- so much so that I had to second guess my accuracy with measuring the ingredients. Measuring solid vs. liquid coconut oil has always been confusing for me, and, long story short, I was 100% convinced I just made a batch of 2,000 Cal cookies EACH. Luckily with the help of my roommate and sister, we were able to discover it was yet again just another moment my math skills have failed me… but how glad I am that they did! I can now thoroughly enjoy this more-accurate 160 cal very delicious, very vegan, and very not heart-attack-inducing cookie :) Thanks for the recipe!

  30. Kimberly says:

    Rebecca you genius!!!!
    These are the best cookies I have ever had. I feed them to my non vegan friends and even they can’t find fault in them. My bf is a trucker and is gone for weeks at a time, the day before he comes home he always reminds me to make these cookies.
    Awesome job keep doing what you’re doing!!!!

  31. Ashley says:

    Not sure what happened here. The flavor is fine but mine came out very dry and biscuit like. The instructions said the dough would be crumbly so I didn’t think to add more oil or almond milk before rolling the cookies into balls. I made half small cookies like the instructions said and half large cookies because I was lazy – both failed. A previous comment said organic flour requires more moisture. Is that true? I don’t see how that makes sense but it’s the only explanation I have. The dough was so dry I don’t see how this could have been possible with a hand mixer (I used a stand mixer). Maybe post some pics of the dough when it’s finished?

    • Jaime says:

      Hi Ashley,

      Yes organic flours are thirstier flours so to speak. I’ve made bread by hand for many years and the same thing there too. They soak up more moisture than conventional flours. So when baking cookies or cakes I always use a little less flour for a better more moist result. Flours will also be affected by weather too whether it’s humid or dry. Crazy sounding I know!!
      Hope that helps =)

      • Amanda says:

        Hi Jaime! How much less organic flour do you use? Is there a ratio or do you just kind of guestimate?

        • Jaime says:

          Hi Amanda,

          Kind of a guess but normally about a 1/4 of a cup less and as your mixing the chocolate chips in if the dough feels too sticky and not like a rollable cookie dough I’ll sieve in a little more flour. Sorry I don’t know if that’s overly helpful but I always do as a feel thing and the baking always turns out good. With this dough it was rollable with a few little crumbs but easy to stick back into your little cookie ball and then pat them down lightly with a fork on your lined cookie tray. The cookies baked to a be a moist fluffy cookie not hard or crunchy.

  32. Robin says:

    I know this recipe already has a million comments, but I figured I’d throw mine in the mix anyhow! These are seriously the best cookies I’ve made. This recipe is nearly fool proof and I’ve made it more times than I can count. For non-coconut lovers, I use unrefined coconut oil and find that I can’t detect a coconut flavor. If you’re concerned, use refined coconut oil.
    Also, I’ve made this recipe with melted coconut oil and with softened coconut oil and both work great. I add a little molasses and an extra splash of non-dairy milk. So tasty!

    • Monika says:

      Excellent recipe! I used grapeseed oil instead of coconut, and I used coconut sugar. They turned out perfect!

      • Robin says:

        Hi Monica! Sounds wonderful. Did you have to adjust any of the amounts of dry or wet ingredients? My family loves this recipe as is but I just want to try & tweak it a bit to make it slightly healthier. Thanks in advance!
        Robin

        • Monika says:

          Hi Robin,

          No adjustments at all. I followed exactly your measurements. We’ve made them twice now and both times they came out perfectly with a little bit of crunch, which I like.

        • Monika says:

          Hi Robin,

          No adjustments at all. I followed exactly the recipe’s measurements. We’ve made them twice now and both times they came out perfectly with a little bit of crunch, which I like.

  33. Jaime says:

    Oh my goodness these are AMAZING!! So good!
    I used organic flour and used about 1 and 3/4 cups as organic flour needs more moisture (so I use less of it), added 3 tablespoons of cacao and used whittakers dark Ghana chocolate which is 72% dark and accidentally vegan. It’s a New Zealand chocolate so this is for the Aussies or Kiwis out there reading this. These are amazing cookies try them today you won’t great it!!
    Thanks for the recipe you rock!!! =)

  34. Jon says:

    Worst cookie recipe ever. This is the first time I’ve ever bothered to comment on a recipe. Made them exactly as instructed, they turned out crumbly to the point you couldn’t pick them up, way too sweet. Basically threw them out when they were done.

  35. Marva says:

    First Time I have ever tried Vegan cookies, I am a sweets person all the way and decided to try and start baking with less sugar and fat, I absolutely loved these cookies, they turned out perfect. Thank you!!!

  36. Dartha McLaurd says:

    These did not work at all. They were just balls of floury dough that warmed up. It was absolutely awful and was definitely not the best vegan cookie. My Australian best friend says that they were balls of flour, but i think that was a bit harsh. Would not bake these at all!

    • Tara says:

      Hi Dartha–something must have gone wrong with your ingredients. When my some could no longer tolerate dairy or egg, I’ve been on a quest to find a great vegan cookie recipe. We’ve tried dozens! These are by far the family favorite– crispy and chewy at the same time. It is so frustrating to have a recipe fail but I encourage you to re-check everything you used and try again. We don’t make any other chocolate chip cookies!

  37. Diane says:

    Amazing Vegan Cookies! THANK YOU! They are so easy to make. I like how you do the recipe with your little comments – it’s very helpful.

  38. LaLa Goodwin says:

    Do you happen to know how many calories these cookies are?

  39. Sarah says:

    These are by far the best cookies I have ever made. I’m a new vegan and these cookies are better than any non-vegan cookie that I’ve made or bought. I’m obsessed!

  40. Skye says:

    Hi! I’ve made these so many times over the summer and they turned out amazing! However, I stopped making them for a while and recently have tried to make them again (three times), but I’m not sure why but each time they come out EXTREMELY flat? I’m not sure what I’m doing wrong…or could it be the weather? I’m not sure though…

    • Stef says:

      Hey there,

      I made this recipe for.my very first time last Saturday.

      My cookies came out flat only because I pressed them to hard. (But I love the crunchy cookies )

      I absolutely love this recipe and every one that’s come by, does as well!

      Note:
      I added almond meal in mine! It was perfect! I also used my kitchen aid and that made it a perfect consistency

      Thank you!

    • Sam says:

      These were so good! I try to cook vegan as much as possible since I am an animal lover so this recipe is perfect. The texture is amazing and I love how the cookies have less fat and sugar compared to the regular dairy ones. I treated my college clasmate to the cookies and now she wants the recipe.

  41. Krista says:

    OMG these are to die for!! I used veg oil instead of coconut oil because I’m not crazy about coconut, and they came out amazing. This will def be my go-to recipe for cookies for now on!

    • Braydon says:

      Just by the way, you can buy coconut oil that has no flavor or smell. It’s what I buy, and I love it more than anything! :)

  42. Shayna says:

    Loved these cookies! So decadent. I actually had just run out of coconut oil, so I substituted with veg. oil. They were really good!

  43. Tara Brennan says:

    This was my first attempt and baking vegan cookies and based on the all the good reviews on this recipe, I thought I’d give this one a try. I went to Trader Joe’s to buy the chocolate chips and read the ingredients and they are NOT vegan. I even was talking to the cashier about my attempt to make vegan chocolate chip cookies and she even said these chips are not vegan. These were the only chocolate chips they had, so I assumed these were it (not sure what you had that showed vegan ingredients). This really didn’t matter anyways to me because I was making them no matter what, but thought it to be interesting since your comment next to the chocolate chips ingredient mentions TJ’s are vegan.
    These turned out awesome, as they were soft/chewy and spread out perfectly. I cooked them for 8 minutes and wow, amazing. I thought they tasted even better the next day with the coconut oil taste subsiding. You could definitely taste the coconut flavor in them when they were warm (which I didn’t really like), but once they cooled, it did go away and there was only a tiny hint of that flavor which tasted better . I am going to make these again, but this time, I am going to use 1/2 vegan butter and 1/2 vegan shortening instead of the coconut oil just to see how they turn out.

    • Samantha says:

      Carob chips are natural chocolate and come sweetened or unsweetened. Any bulk food place should have them.
      will comment after I have made them

      • Samantha says:

        finished making them they are delicious and 8 minutes is the perfect time. I did one cookie sheet at a time as I am bit of a perfectionist when baking and I always place on the top rack in the oven.I added little more coconut oil so that I could form them. I used a small orange juice cup to form the cookies. First I put the dough on a dry cutting board and spread the dough evenly, then I flattened the dough, using the small cup, I started cutting out the cookies. Then I put parchment or waxed paper ungreased on the two cookie sheets.When I applied the cookies to the cookie sheet I flattened them again. The coconut taste was not obvious. I managed to make 33 but the cookies are a great size and oooooooooooh so delicious. thanks for a great easy recipe.ENJOY! ENJOY! ENJOY!

    • Rebecca says:

      Hi Tara,

      At the time I posted the recipe, Trader Joe’s chocolate chips contained no animal products. Perhaps they have changed since then… I’m sure you could easily find vegan chocolate chips at Whole Foods or on Amazon.

    • Priscilla says:

      The TJ’s Chocolate Chips are definitely dairy-free. It’s the TJ’s Chocolate CHUNKS that have the milk. Trust, it’s one of the very few I’ve found. :)

    • Rebecca says:

      The bag says the ingredients are: cane sugar, chocolate liquor, cocoa butter, soy lecithin, and vanilla extract…are yours different? I know that the chocolate CHUNK bags aren’t vegan, but the chips have always been, as far as I knew. What was in the bag that you found that made them not vegan, if you don’t mind me asking? :) I hope they haven’t changed!

    • Barack says:

      what are you smoking

  44. Samyukta says:

    These were so good!! I used soy milk instead of almond milk. And almond extract instead of vanilla. Just been gobbling them up :))

  45. Jessica says:

    Hi,

    I fallowed the recipe exactly. Ive also have worked as a baker in vegan bakery. The dough crumbled and was very dry which I know was mentioned in directions…Went ahead and baked them. They just stayed in ball as finished product. Turned out dry and not at all like picture. Im wondering what possibly could be wrong especially with all the great review?!

  46. Emma says:

    I just made these and they are so delicious! I substituted vegan butter for the oil.

  47. Lynn says:

    Loved these cookies- 2nd time I made them I added peanutbutter 1/2 cup. Worked out fine. Cookies were wonderful…Thank you

  48. Serena Patel says:

    Just to add I also thought 1tbsp of vanilla was a tad too much, I’d put a bit less. this also made about 26 good sizes cookies for me! They spread out more than I expected.

  49. Serena Patel says:

    Made these last night in London and absolutely love them!! Had raving reviews from all my colleagues at work too.I used chocolate that is over 70% dark which tends to be vegan as it doesn’t contain milk. My mixture wasn’t too dry at all but rolled out perfectly, only thing I don’t think I converted the temperature to Celsius correctly, I cooked at 175 which took a lot longer and made them hard, but a shorter time at a higher temp would have been perfect. So pleased with these will definitely be making them again, perhaps with some nuts next time. Thanks for posting!!

  50. Danielle says:

    These cookies are delicious! I thought we had coconut oil when I started but turns out we didn’t, and we also ran out of almond milk. So I had to substitute another oil and soy milk instead. My cookies never flattened out… they stayed in little balls the whole time. After 11 minutes the bottoms were a dark golden brown so I didn’t want to leave them in longer to see if they’d flatten. Also, the recipe says tablespoon sized balls but then says it makes 12-15 cookies? Mine made 37 cookies! (Not that I am complaining!) And despite the shape these cookies were amazing. My 2 year old loved them and after have two and her face covered in chocolate I told her no more until after dinner and she threw a fit and was balling her eyes out for 10 minutes! So I’d say they are her favorite cookie right now. :) Thanks!

    • Rebecca says:

      Hi Danielle, I’m glad you and your daughter enjoyed the cookies! The type of oil you used would have an effect on the cookies…coconut oil is perfect for these because, like butter, it is solid at room temperature. Also, the recipe instructs you to flatten the balls of dough slightly…if you skip that step they will stay in a ball shape and not cook evenly. Maybe next time they’ll be perfect :)

    • Samantha says:

      Hi Danielle Read my reply to get some great hints. Samantha

  51. Sarah says:

    I just made this and my family and I have to stop ourselves from eating the whole batch in one sitting! Thank you SO MUCH for such a great easy recipe (:

  52. Akemi says:

    I’ve tried a lot of vegan recipes and this was by FAR the BEST recipe for vegan chocolate chip cookies. Thanks for the info on the benefits of coconut oil vs. vegan butter. Appreciate you sharing this. I have a babe with severe dairy and egg allergies so recipes like this are a gem to help him feel “normal” and enjoy some of the simplicity in life. Thanks a bunch!

  53. Sonia says:

    These are so good! I’ve tried so many vegan chocolate chip cookie recipes over the years and this one is the best.
    I didn’t have any coconut oil so I used Earth Balance vegan butter instead– came out wonderful!

  54. Amy says:

    These are SO good. And as a 3 yr vegan, I’ve tried a lot! Glad I found your post!

  55. Ang says:

    These cookies are dangerously delicious. The boyfriend and I almost inhaled these. Definitely going to be my go to cookie recipe. Thanks!

  56. Noah says:

    These are awesome! I used macadamia milk because its my favourite. I also accidentally used extra vanilla extract but thats ok because i love vanilla. thanks!

  57. Bella says:

    This is my staple cookie recpie. Although not a vegan anymore, I can’t help but to continue baking these. They are amazing!

  58. Mariah says:

    Hi Rebecca! I was wondering if I could replace the brown sugar with anything else. And would soy milk work instead of almond milk? Thx! <3

    • Mariah says:

      Ok so, I didn’t replace the brown sugar with anything. And instead of almond milk I did use soy milk. They were completely delicious. I baked them for 12 min. Because they weren’t spreading out. But I ended up with 30 or more mini cookies. Soft in the center, crispy on the bottom and sides. They are very delicious! Thank you so much for the recipe! ???

    • Rebecca says:

      I would not recommend substituting anything for the brown sugar…that’s what gives them their traditional “Chocolate chip cookie flavor”. You can absolutely use any vegan milk without issue. Happy baking!

    • Wendy says:

      I just discovered Organic Coconut sugar which is brown and I use it in replace of brown sugar and it is the bomb. I use it a lot in my crock pot cooking…cashew chicken..it’s a hit =) Also a hit in my vegan chocolate chip cookies =) Hope this helps.

  59. georgia says:

    Followed recipe and consistency is not good. Crumbly and not like a cookie.

  60. Dani says:

    I have to admit that I was a bit skeptical at first, but they were amazing! My son likes them soft and these were perfect. I did cut back on the sugar just a bit, but that was the only change I made. I could have just eaten the dough! Thank you for this recipe. I’ll never use another.

  61. Sydney says:

    What flavor of Almond milk should I use? Please reply quick

  62. Sydney says:

    What flavor of Almond milk should I use? Please relpy quick

  63. Tara Kelley says:

    W.O.W.!! :) This was my 1st “intentionally vegan” recipe so I was a tiny bit nervous…I used coconut milk instead of almond (just happened to be what I had on hand)…I will never go back to any other recipe again! AND can’t wait to try so many other of your delicious looking recipes!! THANK YOU!! :)

  64. Johnny says:

    I made these this evening for my bride. She picked the recipe out. I cooked two batches exactly like the recipe. They were really good, but difficult to form into cookies. For the last 4 cookies I added about 2 tablespoons of soy milk and they were much easier to make. In any case the cookies are delicious whichever way you make them. (THANK YOU).

  65. lina says:

    Instead of coconut oil, I use earth balance (vegan) butter & I do 1/2 c brown sugar, 1/2 c white sugar instead. These are great!

  66. Kyle says:

    Don’t work for me…followed exactly & the cookies just stay as balls. They never flatten out during cook. Tried a 2nd time added more oil but same result. ??? Seems like it is way too dry.

  67. Sandhya says:

    Just made them again and they were amazing, gooey and too good. I posted the picture online and now my friends and relatives in India want me to bake it for them and I sent them the link as well. I plan to send 3 dozen of these to my dear ones so your cookie recipe has made it to India :)

    • Jill Kreiss Tinsley says:

      I have made a few different vegan chocolate chip cookie recipes and this one by far is my favorite! Super easy to make! I do love the hint of coconut flavor so that was not an issue for me at all. This recipe is a keeper!!! Thank you for sharing!

    • Megan says:

      It’s a small world! I am baking these in Pune, India right now :)

  68. Veronica says:

    Yum! Thank you. I added a flaxseed egg (2 tbs ground flax + 6 tbs water) because I was subbing the regular flour for my gluten free almond meal and coconut flour blend and cookie batter was looking super crumbly. I also subbed brown sugar for coconut sugar/stevia blend. This is now my diabetic parents and gluten-sensitive kids’ favorite cookie recipe!

    • Lee KB says:

      It’s none of my business, but now that fat has been directly implicated in the mechanism for diabetes, these might not be the best choice of snack for anyone suffering this illness.

  69. Rosie r says:

    These are great worked perfectly I added 1/3 cup cocoa powder instead of chic chips and extra 2 tbsp almond milk. Also coconut oil is liquid at room temperature in Australia at the moment but this didn’t cause any trouble.

  70. Shauni says:

    Can you substitute the chocolate chips for vegan white chocolate chips and cranberries?

  71. Gabrielle says:

    This is the first time I’ve ever made vegan chocolate chip cookies, and wow. I used soy milk instead of almond milk. I didn’t have chocolate chips around so I used an 80% cacao chocolate bar and chopped it up into chunks, then I added a little bit of oatmeal because I love the texture. These came out perfectly! I baked them for 9 minutes. My only critique is that I used dark brown sugar (the recipe doesn’t specify), but I can taste the molasses flavor, so next time i’ll use light brown sugar. Well done!!

  72. Chuck says:

    I just made these tonight and I have to admit, they are awesome. I baked them an extra 2-3 minutes. When they cooled, they have a nice crisp crust, then a soft gooey center. Awesome. The coconut oil needs to be good. I used organic Aldi brand and it was fresh and it adds amazing coconut aroma which compliments the chocolate chips perfectly. I will definitely make these again.

  73. Lisa says:

    These were amazing! Everyone loved them. I did melt the coconut oil, not realizing I wasn’t supposed to, and the batter was very wet and not crumbly. I used parchment paper, made larger size dough balls and didn’t flatten them. The cookies came out great – chewy and moist. Definitely will make them again.

  74. Angie says:

    I just tried these for the first time and I will say that the dough tastes AMAZING. The only thing I did differently was that I used 1/2 the brown sugar and 1/2 the chocolate chips. They were definitely sweet enough for my taste this way!

    However, I did find that the dough was very crumbly and a little hard to work with. I got it to go in a ball but…I put the first cookie sheet in the oven and the cookies did not flatten at all. I pretty much had cookie balls. They tasted amazing. but they were cookie balls with a soft kinda crumbly center.

    I tried again and made a ball but flattened it into a cookie shape before I cooked them. Again they didn’t change shape at all while cooking… but they were more like an actual cookie.

    Help… am I doing something wrong?! I used a silicone baking sheet? could this be the problem?

    • Lee KB says:

      Sugar has a high water content, so removing some will make it drier. Try adding a bit more almond milk (or other nut milk) so the cookies stick together better. :)

  75. Magen says:

    I just made these and they are delish! I substituted half the coconut oil for applesauce (so 1/4 cup coconut oil & 1/4 cup of applesauce). I fed it to my non vegan family and they liked it! :)

  76. Kyla says:

    Hi! I just made these a third time. They have come out awesome all three times BUT the first batch was by far the best and I’m not sure what I did differently…. The first time I made them I used unrefined coconut oil which gave the dough a little bit of a coconut flavor. The last two times I used refined coconut oil so the dough tasted awesome but the cookies aren’t as greasy as they were the first time. The last two times they have been more fluffy and I taste the baking powder more. Let me know what type of coconut oil- and I have been hearing it to liquefy it- should I heat it?

    • Rebecca says:

      Hi Kyla, I’m glad you’ve enjoyed the cookies! I use Costco’s Kirkland Unrefined Cold Pressed Organic coconut oil usually (although I think I’ve used Trader Joe’s coconut oil in the past and it was perfect too). I would NOT recommend heating the oil….having it solid but soft enough to mix is perfect. I think it should resemble the consistency of softened butter….not liquefied butter. I don’t think you should ever taste the baking powder, so I’m not sure what that’s all about! Let me know if you have any other questions :)

  77. Morgana says:

    I made these tonight and they worked really well! I used 3/4 sugar instead of one cup and 2 tsp of baking powder as I didn’t have baking soda. No vanilla essence as I was out of that and soy milk instead of almond. But they were still great and not crumbly at all!

  78. Lindsay says:

    I was in the mood to bake something yummy without totally blowing my clean eating and made these babies..OMG they are perfection!!! Just melt in your mouth deliciousness. I used up my gluten free all-purpose flour from Trader Joe’s, Pascha 55% chocolate chips, and Silk cashew milk and they came out amazing. I will definitely be making these again and again over dairy loaded cookies any day!

  79. Phoebe A-W says:

    Hi, my boyfriend seriously hates the taste of coconut, can I use sunflower oil? Thank you!

    • Rebecca says:

      I don’t think an oil that is liquid at room temperature would work well…maybe use a vegetable shortening (like crisco) instead? or maybe Earth Balance spread…i don’t like the flavor of that, but he might!

    • Karen says:

      I used olive oil and vanilla soy milk. I doubled up on the chocolate chips and added pecans. Best cookies I’ve ever had. I’m not vegan.

  80. Megan says:

    I made for my vegan sister and she loved them!!! I just wish that it wasn’t almond milk because then my other can’t eat them because and is allergic. You can’t win them all I guess.

  81. Natalie says:

    Made these the other week for MacMillan Coffee Morning at work – no one could’ve guessed they were vegan!
    Super tasty and soft. This will be my go to recipe! Thank you x

  82. Tiffany says:

    Just made these. So yummy! This was my first time making vegan cookies. I just found out my son is allergic to milk and eggs. Didn’t expect these cookies to taste so good without butter or eggs, but they are amazing!

  83. Sharon Slaten says:

    Just baked 3 dozen of these delicious vegan chocolate chip cookies. I loved them and my non-vegan husband loved them too. That was a total victory!!

  84. Trish says:

    I’ve made this recipe MANY times and it is my favorite chocolate chip cookie recipe! I am not vegan, so I use “regular” milk if I don’t have almond milk on hand. And I usually use white whole wheat flour, always with good results. My one criticism is that to make the stated 12-15 cookies, you need to use way more than a tbsp size of dough per cookie. I use a 1/4 cup measuring cup per cookie. Since there’s no egg, I don’t have to worry about undercooking so I can enjoy nice gooey cookies! And I also like that it makes just 12-15 cookies, as that’s enough to satisfy me and I can finish them before they go bad (they are usually good for a max of 3-4 days I have found). And they are MUCH better as leftovers when heated in the microwave for a bit. Enjoy!!

  85. Marty says:

    These cookies BLEW ME AWAY! After years of making “regular” (non-vegan) cookies, these are by far better than any I ever made with dairy in it. They are so soft and gooey! The one slight change Id make is to add less sugar. They are pretty sweet! Other than that, they were perfect–so easy and delicious.

  86. Val says:

    Far too sweet!!!! :(

  87. Clemence says:

    I am usually weary of vegan recipes, as most of the ones I’ve tried ended up dry or hard or just with a weird taste. These however, are just AMAZING. I am so SO happy that I finally found a recipe that fits my ethical choices, and that is just so yummy! Can’t wait to have my non-vegan boyfriend try them, as well as all my friends, so that even the most skeptical ones can understand that we eat delicious foodies too! Thanks a million.

    • Clemence says:

      just fyi, I used Trader Joes chocolate chips, unrefined coconut oil, and almond milk from Sprouts. I followed the recipe exactly except for vanilla extract which, strangely enough, I could not find in my kitchen anywhere.

    • Rebecca says:

      I’m so glad you enjoyed them!! Thank you for taking the time to leave a comment!

    • Tanieya says:

      I made these with my kids and neighbors kids. They came out almost like chocolate chip cookie cakes actually. Puffy and light. We all enjoyed them. We used Jarrow brand ( not the organic one) that has a neutral non coconut flavor as my girls are not fans of coconut. AWESOME cookies!

  88. Lee says:

    Works great with olive oil instead of the coconut cream, too. Got great, unsolicited feedback from non-vegans who didn’t know who’d made them. I keep my chocolate chips in the freezer so maybe that helps cool the dough enough to have some effect?

    • Rebecca says:

      I’d never think to use olive oil, so I’m glad that worked for you! The recipe calls for coconut oil rather than coconut cream but it seems they turn out ok with a number of substitutions!

  89. Carrie says:

    I am a non-vegan who was looking to bake chocolate chip cookies to share with some vegan friends. I found two recipes online with ingredients I already had on hand. The first batch of cookies (not your recipe) were, in my opinion, awful (although the friends I shared them with liked them). The second batch I made was these, with a couple of modifications to the recipe. Instead of almond milk I used non-dairy coconut creamer and I used half white flour/half wheat flour. And since I wasn’t planning on sharing these, I used giant non-vegan dark chocolate chips. They turned out great! The few remaining “first batch” cookies I left for my boyfriend and I pretty much ate this entire batch by myself in three days! I will definitely be making these again next time I crave chocolate chip cookies.

  90. Peter says:

    Just made these for a family of 3 kids and working husband where the mother has cancer and is gluten non-tolerant. The kids just love things like CC cookies, so I gave it a try. Because of the gluten thing, I substituted oatmeal flour (guaranteed gluten free, not like some oatmeal flakes!). I also used a block of bittersweet chocolate and chopped it up into pieces and shreds. Result: mix was runny, not crumbly, the cookies were flat (2mm thick! except for where a chunk of chocolate peeked out) slightly crisp, but really gooey, and had a fantastic flavor. The kids loved them (they don’t care about things like consistency and looks! I kept some (I am vegan) and they will go away fast! I will make them again, but I need help choosing a gluten free flour. Help.

    • Rebecca says:

      I’m glad the kids liked them! I’m sorry, but I don’t have any experience with gluten free flour :( If you can find anything that replaces all-purpose wheat flour I’d try that!

      • Bibiana says:

        Hello Rebecca,
        I just prepared this recipe and it was a total disaster. I really never make desserts so I know I am not good making cookies to begin with but the recipe looks so easy to begin with, how could have I gone wrong.
        I am not sure if my mistake is the coconut oil.
        I used all the ingredients that you requested but the coconut oil out of the bottle is thick white so I liquified first added the milk and maple and vanilla and then the rest ingredients, . The cookies stay for 10 minutes and they were not done, so they stayed for 20 minutes.
        They are like still not done and they come out of the cooking sheet in pieces. Taste good but not the consistency. I add walnuts so it taste good.
        Now, my dough never was crumbly like you said, could be because I make the coconut oil liquid? PLease help. Thank you

        • Rebecca says:

          Hi Bibiana, I think part of the problem is that you liquefied the coconut oil. It should not be liquid, but rather a soft solid like soft butter. It’s also important to mix the coconut oil with the brown sugar first and then follow the instructions for what order to add all the additional ingredients…that makes a difference! They don’t call for maple, so I’m not sure if that would have had an effect on them? Also, the cookies may seem underdone or doughy after 10 minutes, but when they cool they set and become perfect. Continuing to bake them will only ruin them :( I think you should try again and let me know :)

    • I’ve made these with Bob’s Red Mill 1-to-1 Substitution GF Flour and they were pretty good, a little more on the spongy side. I’ve also made them with a blend of almond and coconut flour but found them a bit grainy in texture.

  91. Brooke says:

    I just made these. My adaptions are: I omitted half a cup of flour and added two heaping tablespoons of peanut butter and instead of chocolate chips I added coconut and walnuts. They are delish!

  92. Sophie says:

    thought these were gonna be amazing and similar to non vegan cookies but they kinda tasted like bread :/ followed the recipe exactly but it couldve been down to the flavour of my almond milk (it was a bit strange.) I did like the texture though and they were very simple to make

    • Rebecca says:

      I’m sorry you didn’t enjoy them :( Following the recipe exactly has always yielded me incredible cookies that everyone loves, so I don’t know what happened!

  93. Melissa says:

    I just made your recipe using a gluten-free flour blend. I was unsure of using coconut oil, as I have had an awful time baking cookies with it in the past. But I followed the recipe as written and WOW I am impressed. :) I am gluten, dairy, and egg free so this recipe was perfect for my family. It is very difficult to find vegan dessert recipes that use “normal” ingredients so I am very grateful!

    Thank you for sharing!

  94. Kathryn says:

    I have to confess, I have made these probably over 10 times. They are definitely my favorite vegan choc chip cookie out there, but if I have to be completely honest, I really felt like something was missing from the recipe to give it that extra edge. Lately, I have been making it with a few drops of almond extract, and I swear – everyone in my office comes looking for them and swear they are the best cookies they’ve ever had. Go figure!!

  95. Dianna says:

    I am newly vegan. No one else in my family is, so I was looking around for recipes, came across this one, and decided to try it out. These cookies are SO delicious! Even my husband and the kids thought so. Thank you so much for sharing! <3

  96. Marcelle says:

    These cookies were seriously the absolute best!!! I loved them. My grandmother and I both share a passion for baking and this recipe has definitely become one of our favorites. THANK YOU for sharing these delicious cruelty-free cookies!! I will be making these very often <3

  97. Jess says:

    Making these again! And they are stiiill amazing!

  98. rox says:

    Thank you, these are really good. There seem to be two schools of cookie – flat chewy ones and more cake-like fluffy ones. These fall into the later category. They are the opposite of Veganomicon’s flatter, chewy choc chip cookies. The only thing I would change is that i would probably do 1/2 cup to 2/3 cup choc chips. There were so many it was crazy!

  99. Lexi says:

    OMG! You weren’t lying when you said the BEST vegan cookies! Ever since I made the switch to veganism I’ve been baking up a storm, but this is by far the best recipe I have come across. They practically melted in my mouth and were absolutely perfect! Thanks so much for sharing :)

  100. Hailey says:

    I made these cookies for all of my co-workers at a meeting this morning. Usually everyone brings non-vegan snacks and I just pass, so I was looking for a recipe that I could enjoy, and that no one else would notice was vegan. This recipe did the trick; everyone absolutely loved these soft, tasty cookies. Thank you for posting a super easy recipe that I can confidently share with my non-vegan friends :)

  101. Monique says:

    I just want to say that these cookies should be Illegal! OMG these are SOOOO good. I was not expecting them to come out like this. I am a new Vegan and being a baker I love sweets! I came across this recipe to just ind of satisfy my craving and these really exceeded my expectations. My husband couldn’t stop eating them. I did have to make 2 changes only because I didn’t have the ingredients. I used melted earth balance vegan butter and cashew milk. Thank you for this recipe!

    • Rebecca says:

      I’m so glad you liked them Monique!! And it’s great that your substitutions worked out so well…I don’t like the taste of earth balance, but it’s great that it worked in the recipe! I appreciate you taking the time to leave a comment :)

      • philip says:

        I went to Trader Joe’s yesterday and unfortunately their chocolate chips now appear to have some traces of dairy in them. Not sure what happened as they used to be vegan.

        • Lee Kohl Bradley says:

          Virtually all chocolate has the traces of dairy label, simply because they’re made in the same factory as milk chocolate and white chocolate, which contain milk powder. I wouldn’t say they aren’t vegan, they’re just covering themselves in the off-chance a machine wasn’t washed properly and a consumer had a reaction and sued… My 2¢

  102. Skye says:

    Just made these–how did you get yours to be flat and light brown? Mine turned out puffy and really pale, which is totally fine with me since they tasted good :) they were kinda powdery tasting though? What could I have done wrong? Thank you for the recipe!!:))

    • Kat says:

      Hi Skye! I make these cookies ALL the time and I have found that it helps if you press down on the middle of the cookie ball before you put it in the oven. Just a tiny amount of pressure to flatten the top a little. You don’t want to smash it into a pancake. I also “bang” my cookies (a trick my mother taught me that I have never stopped using) when I take them out of the oven. Simply tap your baking sheet somewhat lightly against the bars of the oven about 2-3 times. It always makes the cookie nice and soft and flat and perfectly shaped.

  103. Kara says:

    This recipe was amazing, best chocolate chip cookies ever. My non-vegan husband ate 4 before they were even cooled. Thank-you so much for this recipe.

  104. jenny says:

    these are great! i added some shredded zucchini and they were so delicious!

  105. Helena says:

    Mine turned out very tasty but more like muffin textured rather than cookie textured, a ‘cuffin’ haha. The only sub I made was I used elf raising flower and omitted the baking powder since it was already added!

  106. Sean says:

    My family and I love these cookies. I add about 1 Tablespoon of pure maple syrup just to be able to roll the cookies into balls better.

  107. Liz says:

    My new go-to chocolate chip cookie recipe!

  108. Toni says:

    Thanks for the lovely recipe! Just one silly question – is the 350F fan forced (convection) oven or just straight heat? :)

  109. Francesca says:

    I have been vegan for years and have tried so many chocolate chip cookie recipes, but these are the absolute best! I followed the recipe exactly and they came out perfectly delicious. Thank you for this wonderful recipe!

  110. Theresa says:

    I have been making these for over a year now. They are our go to choc chip cookie recipe! Thank you so much for sharing!! Btw I sub olive oil for coconut oil when I need to and they still turn out great.

  111. Sandhya says:

    I made these cookies for my daughter who has been vegan for 2 years now and she just loved them. She has not really enjoyed a vegan chocolate chip cookie in 2 years. She was very impressed & finished almost all of them! Thank you for posting this.

  112. Emma says:

    Hi there! I just tried this recipe and they truly are the best vegan chocolate chip cookies. Thank you x1000!
    My recipe notes: I used coconut butter that I melted a little in the microwave, and mixed the brown sugar and coconut oil with electric hand beaters. Then when I added the almond milk and vanilla and mixed that with the beaters, it turned into an incredible creamy caramel and I knew this was a very good start! I usually use the recipe from the Post Punk Kitchen, and they stress the importance of mixing the oil and sugar thoroughly to make a caramel, as this is when an important chemical reaction takes place, or something like that. I used to use vegan margarine and the PPK recipe, but coconut oil and dailyrebecca is where it’s at for vegan cookies people! Thanks again :) Emma

    • Faith says:

      Same! I made it with a beater between ingredients and it turned out SO silky smooth!!! They’re cooking now and I cant wait to devour them! I made have sneaked some cookie batter, and man oh man!

      • Faith says:

        Oh no! Both of my batches turned out super flat and crisp!!!! ):

      • Rebecca says:

        Oh no! I think you over mixed them which is why they came out flat and crisp :( I always hand mix mine and the dough should be very thick and even seem a little crumbly…this way you get a plump, soft cookie. Don’t give up on the recipe though! They really are incredible :) Next time mix by hand and just press the dough gently together (not a firm ball or anything) when laying them out on a cookie sheet. Sorry this first batch flopped! :(

    • Rebecca says:

      I’m so glad they turned out with your substitutions! I steer clear of making my batter too smooth or caramel-like because I like a plump, soft cookie but it sounds like what you did worked out! Thanks for taking the time to leave a comment :)

  113. Kristen says:

    I have made these cookies many times and everyone who eats them, including myself, loves them. I would like to know though if the coconut oil should be Solid or melted a bit. I love the coconut taste I get but the chocolate chips don’t always stick in the dough. A bit too oily. Suggestions? I can’t cut the coconut flavor haha. Thanks for this recipe!!

    • Rebecca says:

      I usually try to use the coconut oil slightly softened, but not totally melted…kind of like room temp butter when I make regular chocolate chip cookies. I find the dough to be a little crumbly when I make these, but I just smoosh it together and push the chips back in :)

  114. Shelly says:

    These are hands down the best chocolate chip cookies I’ve ever made. I used coconut milk instead of almond since that’s what I had in my fridge, and used Guittard Bittersweet chips instead of Trader Joes.

  115. Anne says:

    I made these Sunday and I have to admit, they are delicious! The pictures look great and the cookies turned out just as good looking and yummy. You can’t even notice that they’re made with coconut oil. I didn’t smoosh them either and they turned out very soft and yummy. Thanks for the great recipe! Will be making again.

  116. jessie carty says:

    Made these today using rice flour and they were a bit crumbly but I didn’t smoosh them. My husband and I just scooped them into a bowl with a little cool whip and they were still delicious :)

  117. Angie says:

    I made these for my family and they were a hit!!! THE BEST cookies I’ve ever had! Thank you for this recipe! :)

  118. Erin says:

    I’m making these for a vegan bachelorette party (last pan is in the oven right now!)

    I read the recipe and figured we’d need more than 12-15 cookies, so I doubled it – yikes! – now I have 100+ cookies! (I ate some along the way so I can’t tell you exactly how many there are…)

    Luckily, they are very good. I used half coconut oil (solid as my kitchen is very cold) and half Earth Balance. The texture of the dough was very close to Toll House cookies. The finished cookies are both crisp and chewy (baked for 10 min.). I do miss the butter taste a bit, but I’m not vegan.

    Also all I could find for vegan chocolate chips was Ghirradeli mini chips, so they look extra cute, too.

  119. lindsay says:

    Best vegan cookies ever. My very non vegan family and husband ask for them non-stop. thank you thank you thank you. You’re a genius!

  120. Faith says:

    I reviewed these cookies over a year ago and have made them a thousand times since, but had to come review again because I found a way to make them even more amazing. I’ve been making Big Cookies, using an ice cream scoop so I get around 16 cookies from the full recipe. Bake for 10 minutes. Good fresh from the oven (after cooling a few minutes) but AHHHHMAZING if you let them cool completely before eating.

  121. Duncan says:

    Just wanted to say thanks for the recipe! I do like to improvise a little (I’m a musician!) and when I felt like baking I’d run out of choc chips and white sugar. The result was date and pecan cookies! I simply used a cup of hard dates and then about 1/2 cup of chopped pecans instead of the add ins. Then I used coconut blossom sugar instead of white sugar. I also added a pinch of cinnamon and they were divine. Thanks for all the great recipes. I’m sorry some people give you a hard time about the vegan thing (using honey, even when you clearly give the vegan option!). Im used to vegan-ising everything so it was common sense for me. Keep up the happy baking :)

  122. Heather says:

    These cookies are sooo good! The first time I made them exactly as written and they were delicious. The second time I had started to cream the oil and sugar when I realized I was out of vanilla. I decided to throw in some cocoa and they turned out awesome! I did about 1/3 cup, but more would have been fine.

  123. Julia says:

    I never post on blogs ever but I really felt I had to with this recipe. I have been a vegan for several years and bake fairly regularly. Chocolate chip cookies are my absolute favourite and I have a couple recipes I fluctuate between when baking them. I stumbled upon this one yesterday and figured I would give it a go, thinking it was strange there was no white sugar involved. These are the BEST vegan cookies I personally have ever made. They are the perfect consistency and the dough was delicious (I have a dough snacking problem). Thank you so much for ending my search for the perfect vegan chocolate chip cookie.

    Ps. I didnt have any coconut oil so I had to use regular vegetable oil and they still turned out great!

    • Rebecca says:

      Julia, I’m SO HAPPY you enjoyed these cookies!! I was shocked at how good they were when I first made them too!! I appreciate you taking the time to leave a comment :)

  124. ritu says:

    Loved the cookies. So Yum. Better than any other recipe i have tried. Thank you so so much for getting the recipe for us !! thanks

  125. Melissa says:

    I have made these cookies many times since finding the recipe. They are amazing! Not only the best vegan cookies, the best cookies PERIOD! Way better than the cookies I made before going vegan. The amazing thing is that they turn out perfect every time for me. I use LouAna coconut oil which has no coconut taste to it. (I was worried because I cant stand coconut flavor) I have substituted rice milk also (just used a bit less) and it worked perfectly. The cookies are very moist and soft. Today I tried forming a heart-shaped cookie cake out of the dough, and it held the shape very well. I just pushed the center in/the edges up, and made sure the heart shape was a bit spread out. I cooked it for a few extra minutes and itt turned out perfect! Fantastic recipe!

  126. I came here for a cookie recipe and I left feeling VERY sorry for your kids. Wow. They just get in the way of your life, dont they! Poor things! How dare they do things like poop and need FOOD when their mother has better things to do! I pity them. I really do.

    • Amy says:

      Give it a rest. Everyone has a bad day. Who made you the judge.

      • Maritza says:

        omg, seriously?! I feel really sorry for you. You came here for a cookie recipe, but couldn’t leave without passing judgment on a mom for expressing totally normal feelings and frustrations. We have all been there and have had days like this.

        Do you even have kids? or are you judging her for something you know nothing about?
        And if you do have kids…. have you never had a bad day or wished your kids wouldn’t annoy you so you could get some things done? Or does your life ONLY REVOLVE around them? And when did she complain about them “needing FOOD”. I must have missed that part.

        Go find another recipe… you don’t deserve to taste these delicious cookies! lol

    • Rebecca says:

      Cookie Seeker, perhaps you missed the rest of my ten year old blog. ALL of the posts about how much I adore my children and what a blessing they are. We all have tough days and that was just one of them. Perhaps you have a better handle on not ever getting frustrated with your children. If so, Bravo! Maybe you could teach the rest of us a thing or two :)

    • Cheryl says:

      Wow, cookie seeker, you couldn’t just figure out how to scroll on down to the recipe & get it without leaving your nasty comment? I pity you. I really do.

  127. Jessica Pollard says:

    Thank you so much for sharing this recipe – I have made it more times than I can count for vegans and non vegans alike; it’s my go to cookie recipe, the favorite of the people I bake for all the time! Sooooo tender and just a hint of coconut flavor (I’ve also liked them with added coconut). The only modifications I make are using dark chocolate almond milk, and I add a dash of cinnamon, pecans, and if too crumbly I add a splash of coffee t the dough. I made a gluten free batch but too gritty. I recently made them with regular sugar plus two tablespoons of molasses when I was out of brown sugar and have been told they came out the best ever and they make me think of my grandmother this way

  128. Charlie says:

    Hi,

    As someone who hasn’t baked anything for about 9 years, I’ve found half a cup of coconut oil is the equivalent of 8 tablespoons. Isn’t that a lot for just 12-15 cookies?

    Thanks.

    • Maritza says:

      well it works perfectly. the cookies are delicious. and coconut oil isn’t bad for you, so its ok. ;)

      • Charlie says:

        Ok, thanks for the reply. I was just seeking assurances :D I know it’s not bad, hence why I use it on my skin (I suffer from eczema) – brilliant stuff! ;)

  129. alex says:

    You’re right…these are the BEST vegan chocolate chip cookies (1000/10!) !!!!!! And this is a great recipe to do freezed cookie dough balls. Thank you !

  130. Debbie says:

    Very good cookie. Can’t stop eating them. Thanks. I add some walnuts and unsweetened coconut flakes.

  131. tammie says:

    Hi. Thank you so much for sharing the recipe. I followed the direction step by step, but unfortunately my cookies came out really crumbly :-( I don’t know what happened. My dough was very crumbly, and I had a hard time shaping the cookies into balls because of how crumbly my dough was. Any idea what I could have done wrong? Thanks.

    • Rebecca says:

      Tammie, did you use the exact ingredients (no substitutions)?? I guess you could probably add more almond milk (just a little) and make sure your coconut oil is very soft. Those are my only suggestions. I’m sorry these didn’t work out! They are really delicious when they do!

      • Dena says:

        Hi,
        I haven’t tried these yet, but probably will since I’m on a quest to make the best vegan chocolate chip cookie. I’ve made 5 different recipes in the last few weeks and have had to throw out 3 of them. Anyway, this has probably already been addressed, but if you use ‘refined’ coconut oil there shouldn’t be any coconut taste.
        :)

      • Tammie says:

        Hi Rebecca. Thank you for your reply. I tried the recipe again tonight and it was a success. I followed your advice and added additional almond milk to soften up the batter. You are right. The cookies were simply delicious! Thanks again.

    • Debbie says:

      Melt the oil. That way you get a real 1/2 cup.

  132. Sarah says:

    Rebecca, I’ve been making these and enjoying them immensely since I’ve had to remove dairy from my diet while breastfeeding my son. My favorite combination of optional mix-ins is chocolate chips with roasted salted sunflower seeds. I was wondering if this recipe could be modified to make bars instead of cookies?

    • Rebecca says:

      Thank you for taking the time to leave a comment! I haven’t tried making them into bars, but I think it’s worth a try! Let me know how it goes if you decide to do it :)

  133. Jess says:

    Hi! :)
    what kind of flour do you recommend?
    is almond flour alright for this recipe?

  134. Mairtza says:

    O-M-G!!! These cookies are DELICIOUS! made them Saturday night, and they came out awesome. Everyone at my part loved them. then made them again tonight, must to make sure it wasn’t some fluke. lol But they came out amazing again! I think even better, if that’s possible. I have been looking for a really good vegan choc chip recipe that can stand against your typical tollhouse choc chip cookie that everyone loves… and this is it! thank you for finding it, and sharing it!

  135. Roberta says:

    These cookies are fantastic! I followed the recipe exactly, however I baked them for 13 minutes since at 8 minutes they seemed too soft. Definitely recommend this recipe to anyone curious :)

  136. Samantha says:

    These are amazing! I’m making them for a vegan family member and I can’t even tell they’re vegan…I used coconut milk instead of almond milk and they turned out perfect. My dough was not crumby though and I thought maybe I did something wrong…but after baking them they came out great! Thank you!

  137. Jessica says:

    I make lots of vegan baked treats to accommodate my vegan intern – these are a favorite! Nevermind best vegan choc chip cookies, they might just be the best chocolate chip cookies period! Only modifications I made were adding a dash of cinnamon, using dark chocolate almond milk, and adding a handful of chopped pecans. Yum-E! I’m going to try making them with whole wheat and whole wheat pastry flours. Thanks for the recipe!

    • chelsea says:

      Jessica, I tried making these with whole wheat flour. They came out way to thick and turned into a scone sort of cookie, which didn’t taste good at all. If I was going to do this recipe with any whole wheat flour it would have to be whole wheat pastry flour. I’ve made this recipe dozens of times, and the only way I’ve got whole wheat to work is by using a 1/4 cup or less. Good luck! Let us know if you can make it work.

  138. Sandy says:

    I’ve been making this recipe since I found it over a year ago. EVERYWHERE I bring them, someone asks for the recipe. Nobody can believe they’re vegan! By far the BEST recipe for chocolate chip cookies I have ever made! THANK YOU!!!!

  139. Crystal says:

    I just tried this recipe and only substituting soy milk for almond milk but when I put them in the oven (no flattening)it becomes very liquefied and turns into one big block. What am I doing wrong?

  140. Vinnie says:

    telling us the poop story was totally necessary. /s

  141. Stephanie says:

    Had a cookie-making session with my vegan friend for his birthday! He hadn’t made cookies since his childhood and these were easy and delicious!

  142. Childfree says:

    What would posses you to write about your child’s crappy diaper before a recipe for food?it totally ruined my appetite.think before you post things.you get no stars

  143. Caitlyn says:

    I was wondering if you could provide the nutrition facts for these cookies, if you don’t have them then roughly how many calories per cookie would you guess? Thank you!

    • Jessica says:

      I put the recipe in fitness pal (highly recommend myfitnesspal.com) and got 200 calories per cookie but mine had a handful of chopped pecans and I got 19 cookies out of a single batch with the size I made them. Definitely check out the website, you can put in recipes and get all the nutrition info or search for common foods.

  144. Alyk Branham says:

    HOLY COW Y’ALL
    I really like them, call me

  145. Star says:

    I just made these cookies. Absolutely delicious!!! Eating healthy does not have to be boring. Thanks for sharing!

  146. Maude says:

    WAOUH ! These are great ! They were my first ever dessert recepe and it was delightful ! Thank youuuu !

  147. Lisa P. says:

    OMG! These are the best cookies I’ve ever had and made. You’d never believe they were Vegan. My non vegan family loves to eat the dough, uncooked. And this uncooked dough is simply amazing. I did make 2 changes. I double the recipe. I used I cup Vegan butter instead of coconut oil and added flax egg mixture (2tbls flax;6tbls water). They are delicious in every way.

  148. Barb says:

    Thanks for this great recipe! I was unsure when we were mixing them, but they turned out amazing! They are our new ‘go to’ chocolate chip cookie.

  149. Joanna says:

    I say YES to these cookies. My one modification is that I add one flax egg (1 tbsp flaxseed meal in 3 tbsp water) to the mix. It makes the cookies chewy!

  150. Jessica says:

    I would really like to make these but I can’t use coconut oil. Do you have a good substitute for coconut oil? Can I just use canola oil or do I need to add something addition to make the recipe work?

    Thanks!

    • Rebecca says:

      Hmmm…I’m not a fan of Earth Balance vegan spread, but it would probably be a decent substitute for the coconut oil if you have to use something different. If you don’t like the flavor of Earth Balance, you may not like it in these cookies either, but it’s worth a try! I think the best thing about the coconut oil is that it’s solid at room temperature and lends itself to a better textured cookie dough.

      Let me know what you decide to do and how they turn out! :)

    • Jennifer says:

      I make these cookies with palm oil (Spectrum All Vegetable Shortening – can get it at Target) and they are perfect! I love this recipe – my favorite Chocolate chip cookie! Although Ive been experimenting lately to try and decrease the sugar and still get the same taste/texture – So far I’ve had just a lot of flops :(

  151. Jessica says:

    I would really like ot make these but I can’t use coconut oil. Do you have a good substitute for coconut oil? Can I just use canola oil or do I need to add something addition to make the recipe work?

    Thanks!

  152. Laura says:

    Heya! i had to comment because first I LOVE THESE COOKIES!!!! n the cookie dough too (for which im developing a vegan ice cream for YUMM)!! My husband sends many many thanks!! Ive made these twice n they were soo easy i thought id try make them into oatmeal raisin cookies for breakfast..couldnt justify to myself why id be eating chocolate chip for breakfast since we did that ALL weekend lol.. Anyhoo i made a few subs n wanted to comment her incase anyone else wants to try them out.
    I used about a 1/4 cup sunflower oil bcuz i was out of coconut oil. then subbed in two small sweet bananas mainly to make up for the oil as well as to add moisture since i was going to add the oats which would drink up some of the moisture but also i wasnt sure how it would turn out if i used 100% liquid oil based on your previous comments on the end result. i also used two tsp baking soda since i was out of baking powder n added two tablespoons of apple cider vinegar to the creamed oil n sugar mix. i was out of milk this weekend so i used water instead n they were perfect still. I used 1/4cup more water to get a better less dense dough after i added the oats. I added about 2/3 cup of oatmeal n about half cup of chopped almonds n 1/3 cup raisins. i used about half cup sugar as well because our bananas are really really really sweet.. the end result could be sweeter though if one wanted a sweeter cookie.

    They turned out like muffin/biscuit bites (im from kenya where like the UK biscuits are cookies but i use the term biscuit here to mean the american muffin type thing thats similar to a scone) more so than cookies which was perfect for breakfast. i got 2 dozen muffin bites out of this!

    Thanks alot for such a wonderful versatile recipe!!

  153. Nina Broadway says:

    I’m not a fan of coconut so I used 1/2 cup of earth balance soy free natural buttery spread instead. Omg. Can you say perfection. YUMMO! Thanks for the recipe… nice soft cookies just like i love

  154. Adam says:

    These really were good, and I’m not easy to please when it comes to cookies. A lot of times when recipes have 5 star reviews, I make them with high hopes, but they end up leaving me disappointed. But this recipe is definitely deserving of the 5 stars.

    Thanks for the recipe. I’ll be making these again.

  155. Cassandra says:

    I love this recipe! As does my non-vegan family! They constantly ask for me to make these.
    I normally do 1/2 brown sugar and 1/2 coconut sugar. I have also subbed vegan butter as a sub for coconut oil since I was out and they still turned out great.
    This is definitely a great base to a cookie recipe that you can play with!

    I love it!

  156. Katze says:

    I grew up on the classic Tollhouse chocolate chip cookie, but could never get any that were quite right back when I was a vegan. I decided to make these tonight on a whim and I am practically shouting with excitement over how amazing these are! I know how yummy vegan food is, but I am honestly astounded at how close these taste and feel to the classic recipe! Thank you so much! I’m going to keep making these!

  157. Rochelle Wilensky says:

    These are fantastic! I made these for a friend and they needed to be Kosher, Vegan, Soy-Free and Iodized Salt-Free. I was able to find all of the ingredients Kosher, as well as soy and iodized salt-free. Thank you so much for sharing: These will be a great get-well gift for my friend!

    • Rebecca says:

      I’m so glad you could make such a customized version of these for your friend and that they turned out great! I appreciate you taking the time to leave a comment :)

  158. Olivia Sprague says:

    Absolutely delicious recipe!! Cookies will never be the same for me again!

    I added some walnuts and some lemon juice, and it was Devine!

  159. Camille says:

    So so good!! I subbed in wheat flour because I have an abundance of it and they were still so perfect!

  160. Carrie says:

    These cookies are awesome! I didn’t have coconut oil so I replaced it with vegetable oil and they were great, but baked a bit more like a wafer. The second time I replaced 1/2 cup of flour with cocoa powder and they are now my go to recipe! A little salty, so I might cut the salt by half. But, great recipe! Love love love!

  161. Mikaela says:

    These look so yummy! Does it matter what kind of coconut oil you use? (Refined, unrefined, etc.) Thanks in advance!

  162. Jasmine says:

    This looks amazing! :) Can I use corn oil instead of coconut oil? Will it affect the taste dramatically? Thanks! :)

    • Rebecca says:

      Hi there! I do not think corn oil would be a good substitute for the coconut oil, unfortunately. I think coconut oil works as a good substitute for butter because they are both solid at room temperature. I think the liquid nature of corn oil would throw off this recipe.

  163. Becca says:

    Made these twice. Second time I subbed out the regular flour with spelt flour and used to mashed bananas for the cup of sugar and they are fabulous! Thanks again for the awesome recipe

  164. Shwuey says:

    Just made this tonight and boy oh boy are they AMAZING! I followed the recipe but substituted brown sugar with date sugar (powdered dates) + blackstrap molasses (powder form). I added walnuts to the choc chip, and the result was just heavenly! This will be my go to cookie recipe from now on (and believe me, I’ve tried my fair share of online recipes!). Thank you so much for sharing!

  165. Sabrina says:

    PERFECTION!!!! Thank you!!!!!!

  166. Mary says:

    These cookies are great! I thought that I had totally messed them up. I went to Trader Joe’s to get the chocolate chips, but the ones at my local Trader Joe’s were not vegan, so I decided to try and make the same cookies with oatmeal and dried cranberries. Then, I put too much almond milk in, but I guess that adding the oatmeal made that okay. They came out perfectly! Thank you so much for the recipe!

  167. Erin says:

    The only thing wrong with this recipe is that the cookies disappear too quickly — these cookies are THAT good! I’ve made these at least 10 times since discovering this recipe. Simply delicious!

  168. Alyson says:

    Absolutely incredible!!! Better than any chocolate chip cookie I have ever tasted! I made these and a couple other vegan desserts for my boyfriends work party (I love sharing that vegan can be yummy too!). A bunch of people are asking for the recipe!

  169. Maria says:

    These are my go-to cookies! My son is allergic to milk products and eggs so cookies can be a challenge. I make them with half the amount of sugar now (because I eat too much sugar in everything else!) and they are still tasty. Thanks for sharing!

  170. Maria says:

    I followed this recipe to a T and yet the flavors just weren’t there. This is something I have found with many vegan cookie recipes. They look really good, but it just taste like you are eating flour with chocolate chips. I loved how easy the recipe was, but does anyone have suggestions on how to make them taste better?

    • Rebecca says:

      I’m sorry you didn’t like them. I find it interesting since so many people (including myself) do! But if you followed the recipe exactly, there’s really nothing I can suggest. Good luck finding a tastier cookie! :)

    • Taylor says:

      I also found these to be to heavy on flour. So far the best vegan chocolate chip cookies I’ve found are from Babycakes and happen to be gluten free. I’m not gluten free but I can’t find any as good. They are thin and crispy. Recipe here: http://www.bobsredmill.com/recipes.php?recipe=1859

      There is also an article on the science of chocolate chip cookies that may help you. http://www.npr.org/blogs/thesalt/2014/09/04/345530660/the-science-behind-baking-your-ideal-chocolate-chip-cookie

      • Rebecca says:

        I actually don’t like thin and crispy chocolate chip cookies, so I don’t need help with my recipe. But thanks!

        • Taylor says:

          I meant to reply to Maria who commented on your recipe (from veganhousewives) and said that they just tasted like flour and chips. I found them to be very flavorful but I also prefer less flour and more chewy cookies. Obviously it’s all about personal taste which the npr article highlights as well as giving suggestions for tailoring the cookie to individual taste. In making your recipe, I also used liquid coconut oil so maybe that was part of the problem. The dough was so crumbly & dry that the end was just crumbles. I am very precise about measurements but I used liquid measuring cups for the liquids and maybe this recipe does not. Anyway, they have a very good flavor.

  171. Crystal says:

    My cookies came out too soft, does that mean I did not bake them long enough? Not that I minded too much :) after many failed vegan choco chips, this was the only one that came out like a cookie.
    My dough was never crumbly, it was quite sticky and smooth.

    • Rebecca says:

      Hmmm. It’s hard to say. Did you follow the measurements in the recipe exactly? I have never had my dough turn out sticky so I’m wondering if you had more liquid or less flour. If that wasn’t it, it could be the difference in our oven and you could bake them a couple more minutes. Good luck!

      • Jodi says:

        I’ve had varying results with these — all fantastic, but not “exactly” the same each time. I’ve noticed a difference when the coconut oil was liquid or solid when creaming it with the sugar. Which way was intended in the recipe?

        • Rebecca says:

          I’d say it’s best to use solid or semi-firm coconut oil…I found that using butter that was too runny affected my traditional chocolate chip cookies, so I imagine it’s the same with the coconut oil.

  172. Mahima says:

    I LOVE these cookies so much. Thank you for the recipe! I should have left this comment way earlier since I have been making these for months and everyone I give a batch to, vegan and non-vegan alike, loves them too. One variation that people seem to enjoy (at least in my family) is putting some Dandies/Sweet & Sara marshmallow pieces in the middle of each cookie.

  173. Katryna says:

    So, I was looking for a good cookie recipe for my boyfriend (he is a cookie monster) and I wanted something vegan to show him that vegan food can be declicious. I baked these last night and they turned out amazing!! When I brought them to the office this morning, my co-workers devoured them. They were shocked to hear that they were vegan! I know that some people might think that I am exaggerating (as I thought a lot of people were) but they obviously haven’t tried these yet. I was quite blown away. Thank you so much for sharing!!!

  174. When adding ingredients such as chopped pecans or dried cranberries or coconut how much of eac would you add, and does that change the cooking time. Thank you

    • Rebecca says:

      Hi Lorraine, I don’t think it would change the cooking time, but I might cut the chocolate chip quantity in half and make up the difference with the other ingredients just to maintain enough dough to keep the cookies together. Let me know if you try it!

  175. Sara says:

    I have no idea what I did “wrong” (right?) but my cookies weren’t crumbly in the slightest, not even the dough before baking. I halved the recipe to make a small batch, and accidentally omitted the salt. Whoops. But they turned out very tasty! And the texture was nice too. I chopped up some baker’s chocolate for the chips so it wasn’t overly sweet. Will def make these again – thank you for sharing. :)

  176. Jodi says:

    I don’t even know how many times I’ve made these since finding the recipe a few months ago. For a while, I was making them every weekend, and they wouldn’t “live” to see the break of Monday. This would be noteworthy enough if I had a family or someone else to share them with, but no, I’m the only one devouring them. For some reason they’ve come out better some times than others, but I haven’t heard any complaints coming from my mouth (probably because it’s crammed with cookies). They’re so good, in fact, that I have banned myself from making them for a while because they’re so easy to make and so easy to eat and it’s becoming a PROBLEM. ;-)

  177. Roy says:

    Made these and i the end results were disappointing. Tasteless and flaky. I would not be using this recipe again.

  178. Dacia says:

    I normally don’t take the time to comment on recipes online, but you deserve a shout out. I made a double batch in hopes to freeze some for school lunches. Kids are so WOWed by them, there may not be any left. So good. THANK YOU!!!

  179. Marla says:

    Just to let you know, these cookies are a big hit in our house, and at all of my daughter’s potluck functions. Also, Guittard brand chips are vegan, too. Found them by accident one day.

  180. Gisele says:

    These cookies were great! I was going to buy Coconut Flour but I have never used it so I just used plain flour. I followed the recipe to the T and they came out perfect except I used Low GI cane sugar and the batter made 15 cookies. They were in the oven for 8 minutes and they looked ready and I tapped them slightly with a spoon and it was still soft so I left them in for a extra 4 minutes and they were golden so I took them out and they were still a little soft but in about a minute they became hard(not like rocks) hard as in “they held themselves” so there was no crumbling maybe that’s the issue with the other women how they had crumbling issues, the batter was a little crumbly but not crazy loose crumbly and the cookies never crumbled for me and this is my first time making these and they tasted perfect, they had just the right amount of bite and they were so soft on the inside as well as on the inside and that’s how I like my cookies, YUM, I could only have three(1. Because I stared eating healthy and the sugar and chocolate were overwhelming(overwhelmingly good) I would deffinetly recommend these cookies, it’s been a while since I baked cookies(I’m 19 and baked when I was 13)

  181. Lolita says:

    OOO man ! two hits in one night.

    Dinner was Avocado Chicken Lettuce Wraps (w/meatless chicken)
    and these hit the spot wonders, The Vegan Chocolate Chip cookies.

    Thanks again…XO

  182. Hannah says:

    These are some of the worst cookies I’ve ever made.
    Followed the recipe exactly, yet they came out very dense and tasted gross.
    Had to run to the bathroom immediately after eating these and I have no food allergies or sensitivities.

  183. Linda P. says:

    Way back when my 30-something daughters were young, I was known as the neighborhood “cookie lady.” Whenever anyone visited, the wanted fresh-baked cookies. I would pull the frozen balls out of the refrigerator, let them thaw while the oven heated and have fresh-baked cookies. After becoming vegan four years ago, I’ve been disappointed–as have my grandchildren–that all my cookies I tried turned out sponge-like or biscuity, and that the egg replacements I used overwhelmed the flavors of the cookies. I so missed that rich brown sugar/buttery flavor. I always follow recipes as printed the first time, with the exception of subbing soy milk for the almond since I have a nut allergy, and these were great. I didn’t taste the coconut at all, but my most appreciative husband said there was the slightest hint of coconut taste, which he found to be a nice addition. The brown sugar taste of a traditional chocolate chip cookie came through, and the texture was just right. The cookies were soft in the center with a little crispness on the edges, just the kind of texture we all remember from traditional cookies. Now I’ve got some of the unbaked cookie balls (slightly flattened) in the freezer, and I’ll try baking them a few at a time, as I used to do whenever anyone visited. If that works to produce good cookies, maybe I can be the cookie lady who always has cookies ready to be baked!

  184. Ana says:

    Just made these and they came out wonderfully. I added 1 tbsp. of Lavazza espresso powder to the dry mixture prior to combination with the wet ingredients. After combining, I added crushed pecans and about a quarter cup of dry rolled oats with the chocolate chips to give it a bit more texture. Very pleased, and think I will try next time with adding even more espresso powder.

  185. Maria says:

    These cookies are DELICIOUS! If you follow the recipe exactly, there will be no problem at all. This recipe is amazing. Thank you very much, Rebecca, for sharing this recipe.

  186. Meagan S. says:

    Holey moley! These cookies really ARE the best! Thanks so much for sharing this recipe — I’ve been looking for a good vegan cookie recipe for years to satisfy my sweet tooth. Suffice it to say, this one tops all the ones I’ve tried. YUM!

  187. leslie says:

    I used 1/2 a cup organic sugar and a couple tbs’s of maple syrup to keep them 100% vegan and cut the sugar a little (though I’m sure they taste amazing with a full cup of sugar!)
    They are super good.
    I’ve made a lot of vegan cookie recipes and I love that these aren’t cakey at all. That’s always my #1 complaint with baking vegan cookies that don’t have a TON of earth balance in them!
    Thanks!!

  188. Amber says:

    Friday night I got the hankering for some delicious chocolate chip cookies, but had limited ingredients. So I put google to the test and came across this recipe. OH. MY. YUM. These are the best chocolate chip cookies I’ve ever had. The dough almost didn’t make it into the oven. ;] Needless to say, the bf was very pleased when he got home! We are both kinda sad now that they are gone. Yes, we ate them all in 2 days. Hah! Thanks for sharing this! :]

  189. Cristina says:

    Just came out of the oven and need to immediately brush teeth so I don’t have five more. Not a fan of chocolate chips (I know, crazy) so I threw in cinnamon chips and coconut flakes. The cookie part though is what makes it. Great recipe.

  190. PureandNatural2 says:

    Making these right now…just waiting for dinner to finish so that the oven is free. :)

    • PureandNatural2 says:

      Ok, I used wheat flour since that’s all I had other than wheat pastry flour…they turned out ok. I will have to try with a different kind of flour..my 11 yr. old is the best judge. He liked them with a glass of milk but he was yearning for the Toll House cookie recipe still…sigh…

  191. Laura says:

    Hey so I have a vegan roommate and I love to bake but I feel horrible when I bake things she can’t have. I have been looking everywhere for a good chocolate chip cookie recipe and so far this one looks and sounds the best but is it possible to sub the coconut oil for coconut butter? And if so how much should I put?

    • Emma says:

      In case nobody answer your question: never substitute coconut butter for coconut oil, and vice versa. They have very different properties and if you substitute it will usually end up ruining your dish. Coconut oil is simply just the oil from the coconut. Coconut butter is the whole coconut (well, minus the shell) ground up into a paste. Hope that helps!

      • Emma says:

        That was supposed to be “Coconut butter is the whole coconut GROUND up into a paste.” Sorry for any confusion.

  192. Nelli says:

    This recipe is INCREDIBLE!!! These are better than any nonvegan cookies ive ever had and were so easy to make :)
    Instead of vanilla i used Baileys and it gave the cookies such a nice flavour! Im going to try them again with coffee flavoured Baileys.. :) thank you so much for the recipe!

  193. Veronica says:

    I’m not sure what I did wrong, but my cookies did not come out right. I followed the recipe and the cookies were very dry and also didn’t hold together well. They are very crumbly.

    • Rebecca says:

      Hmmm. I’m not sure what happened since everyone who follows the recipe has had success. Was your coconut oil soft? Maybe your oven is hotter than mine and you should bake them for less time…

  194. Fellow Blogger says:

    Hi there…just came across this post. It looks like this person is copy/pasting other bloggers photos, recipe and directions, word for word (including yours).

    http://karismatiquelife.wordpress.com/2014/06/25/vegan-chocolate-chip-cookies/

    Just though you would want to know ;)

  195. Alicia says:

    I was vegan for a few years but decided to add organic eggs from local happy free-range chickens back into my diet. We had run out of eggs, so I happily jumped online to find some vegan cookies, knowing I still had some egg replacer, but I luckily found this. The ingredients are nice and simple, and I adore coconut oil and was happy to use it over earth balance. I was wondering how these would turn out without my normal vegan cookie staples, earth balance and egg replacer, but these were great! I had to cook them for maybe 17 minutes, but my stove is horrid, so that probably had something to do with it. Either way, these were so good, soft and tasty, and the dough texture wasn’t too bad, a little crumbly but not anything that made me fly into a baking rage. Thanks for posting this delicious recipe! This will stay my go to cookie recipe, even when we do have eggs in the house again!

  196. Shana says:

    What a great dessert to enjoy after dinner! My kids loved them as much as I did. I had to improvise and use half vegetable oil and half applesauce, as well as low fat milk. I baked 12 minutes for 12 large cookies and they came out perfect. Thank you so much for sharing!

  197. Shana says:

    Thank you for your cookie recipe, and making dessert special tonight! I had to improvise with ingredients that were available,and used half vegetable oil and half applesauce. I also used low fat milk. Still, they were healthier than what I normally bake, and kids were enjoying them just like I did. I baked them for 12 minutes for 12 large cookies. These will definitely be requested again!

  198. brittni papke says:

    Best cookies ever!

  199. Erin says:

    Hi!!! I was wondering if I could sub out the coconut oil for a different type, such as veggie or crisco. I don’t have any coco oil on hand to make these!

    Thanks!

  200. Crista says:

    oh, i meant to tell you that i use coconut sugar in this recipe instead of the brown sugar – and yum!

    • shirl says:

      Thank you for mentioning that Crista! I was thinking of doing that with coconut sugar instead of brown sugar which I had some in stock but was hesitant since that was my first time trying out this recipe. We already agreed YUM on this cookie so I’m going for coconut sugar next time! Thanks!

  201. Crista says:

    I’m about to use this recipe for the 3rd time. EVERYONE LOVES these cookies!! Thanks for the awesome recipe!!

    • Rebecca says:

      I’m so glad you liked them! :)

      • Nena says:

        OMG!! Thank you so much for this recipe! I just ate four of these cookies. They are great..added pecans. No issues at all. Quick questions: What’s the calorie count? Are these just as bad as eating regular cookies. Can you refrigerate and freeze the dough? Again thank you very much, I’m saving some for hubby and hope to convince him vegan isn’t so bad.

  202. shirl says:

    I did not expect to love these vegan cookies…WOW!! My first vegan baked cookies. Thank you so much for sharing this recipe! AMAZING….chewy, soft and full of heavenly goodness in every bite!! No added white sugar, no butter, no eggs so skeptical but so HAPPY I tried it out! My family loved them my son and my nieces and can’t even tell it’s vegan!!! I’m baking some for my co-workers as I spoke highly of this recipe! God bless you for sharing and sharing your faith Rebecca!

  203. Leah says:

    WOW! Amazing! So, I just made these cookies yesterday.

    Due to running out of some items, I had to make a few substitutions: I used one cup organic pastry flour and one cup regular organic flour (not sure if there’s a difference!), used about 2/3 cup regular organic sugar (ran out of brown), ran out of that and used organic powdered sugar other 1/3 lol! Got about 2/3 tbsp of vanilla extract, ran out, and used PEPPERMINT extract for the rest.

    Also…forgot to buy chocolate chips!

    So these ended up being Vanilla Peppermint cookies, and believe me – they’re a HIT! So good! Thanks for the recipe!!!

  204. Kelli says:

    I just made these, and I’m just thrilled. Thanks!

  205. Q says:

    Made these for a vegan friend. I was nervous about a tablespoon of vanilla, so I did a heaping teaspoon instead and I added a splash more almond milk because of the “dry” comments. Otherwise I followed the recipe exactly. The most important thing with any cookie is do not over cook, if anything I under cooked them a tad and left them to cool to perfection. I was skeptical because vegan anything is not my favorite but I was pleasantly surprised! They came out amazing! Super sweet and moist and I love the hint of coconut flavor. I wouldn’t know these were vegan, if no one told me.

    • Rebecca says:

      I’m glad you enjoyed them! The tablespoon of vanilla adds a lovely depth of flavor and a bit more moisture, so you may want to give it a try. But only with pure vanilla extract :) Thank you for taking the time to leave a comment!

  206. Absola says:

    My son has an egg allergy and haven’t been able to find a cookie recipe that we love- until now! We make it all the time not only as cookies, but we also use it as a base for cookie cake for birthdays. It turns out great!

  207. Cherry says:

    Hi… Could I use just plain milk instead of almond milk as I’m a vegetarian but not vegan.

  208. Samantha says:

    GREAT

  209. Deidre says:

    I have made these cookies over and over since I found this recipe! In fact, I have another batch in the oven right now! They are ah-mazing! I have made them double chocolate as well by adding ¼ cup of cocoa powder to the mix. Oh, my!! I have to make a batch and freeze half of them or else I will eat them ALL! Thanks so much for sharing. :)

  210. Ingrid says:

    This is the best choc chip cookie recipe I have found. I am ovo-lacto-vegetarian (very rarely having dairy) but try to cook vegan whenever I can, especially for desserts. I made a few small modifications due to what I had in my kitchen. I used soy milk instead of almond, used double the amount of baking powder because I did not have any baking soda, used 1 egg as I found the mixture to be extremely crumbly, and used dark choc chips which sadly did contain dairy (it’s all I had in my pantry, a day before pay day) BUT these were still some kick ass cookies. Far healthier than the butter and milk laiden things you usually get from stores. Thank you very much for this recipe!

  211. Laexis says:

    Thank you; they turned out amazing! I have been vegan for 10 years, but have never been able to crack the cookie conundrum; now I’m baking these every weekend :-)

  212. Ayshan says:

    I just baked these and my husband and I finished them within an hour. I can’t believe I’ve finally found a 5 star vegan chocolate chip cookie recipe. I will definitely make these more often. Thank you!

  213. Alex says:

    Wow! These are AMAZING! I was looking for an easy and delicious recipe and this one is the perfect one!
    Thank you. You made my day :-)

  214. Mark says:

    I made these today and they were a hit. I was super worried b/c even after they cooled they were too soft so I stuck them in the freezer a few minutes and that cured that problem. They turned out great! The only problem was that the second batch didn’t spread out, they stayed all balled up during baking and I had to squash them down. Not sure about that. I got really stressed and nervous since they were for a party but it worked out. My vegan friend was very pleased to get them!

    • Rebecca says:

      Mark, I’m glad you enjoyed the recipe! Next time, squish them all a little flat before baking and you shouldn’t have that problem. Thank you for taking the time to leave a comment!

  215. Rosella says:

    Excellent cookie recipe. It was moist and delicious. I used raw cacao nibs which were a bit crunchy but it was still very good. I’m making this again and already shared the recipe with a couple of people. Thanks!

  216. Tiffany Brown says:

    Thank you so much for sharing this recipe! I’ve tried other vegan chocolate chip cookie recipes in the past, but yours are far and away the best! I followed your original recipe, and they turned out perfectly. I’ll have to make some of these for my friends who make fun of vegan recipes- That’ll show ’em! :) Thanks again, and have a great day!

  217. Maria says:

    Ok,wow these are amazing! I substituted to brown sugar with coconut sugar. The mix wasn’t crumbly at all, and I made a gluten free version!
    I have added this recipe to my favourites!

  218. Nikole says:

    The cookies are amazing. They did rise a bit too much and came out a tad dry, so next time I’ll try adding a little more almond drink and use half the amount of baking soda to see if it helps. I’m sure it will. I did like how these came out; it seems they are chewy and crunchy at the same time. I made mine gluten free since I’m a gluten free vegan. I will be saving this recipe.

    • Rebecca says:

      Thank you for the comment! I find it odd that the cookies didn’t turn out just right using the original recipe, but I’m glad you enjoyed them anyway!

  219. Megan says:

    These are dream cookies. I can’t express enough how incredible these are. They are SO simple and easy and FAST to make yet they make A TON of delicious cookies. I have an event on Wednesday that I needed to bake over 100 cookies for and so glad I chose this recipe because it was SO easy and DELICIOUS. I am so grateful for you posting this! THANK YOU!!!

  220. kirstie says:

    To me, there seemed to be too much bi carb and baking powder when I read the recipe and I feel I was right as the cookies rose far too much and looked more like wannabe scones or cupcakes than cookies. They do taste good though. For anyone seriously looking for some good vegan cookies try this recipe, I have made it twice now and both times the cookies were absolutely perfect, I wouldn’t have even looked elsewhere were it not for being out of peanut butter…

    http://www.veganbaking.net/recipes/cookies/peanut-butter-chocolate-chip-cookies-3

    I hope it’s not rude to link a different recipe in these comments :/ I just want to be helpful to anyone else that found this recipe didn’t work that well and want something very different.

    • Rebecca says:

      Kirstie, thank you for leaving a comment :) I’m surprised the cookies didn’t turn out perfectly following the recipe exactly…I’ve found them to be just right every time. At least you found the peanut butter ones that you like so much :)

  221. Chanelle says:

    I was scared to try these because they were vegan, but they tasted exactly like normal cookies! I didn’t have almond milk, so I used coconut milk instead. The dough was extremely dry so I added 1/2 cups of water to it and it worked out. I’ll definitely be making these again :)

    • Rebecca says:

      Hi Chanelle, I’m glad you enjoyed the cookies! The dough is usually pretty crumbly but sticks together if you press it into a ball before dropping onto the cookie sheet. I’m glad they turned out ok adding water though, I wouldn’t have thought of that.

  222. Mary Isselhard says:

    Awesome but warning:ate most of the dough before it got to the cookie sheet.

  223. ramona says:

    The cookies were DELISH! I added a tad more almond milk and cooked maybe 13 minutes. Thanks!!!

  224. Karen W says:

    This recipe was a big hit at the local church bake sale. So easy and delicious. I reduced the brown sugar by about half, used 100% wholegrain spelt flour, unsweetened vanilla almond milk, reduced vanilla to 1 tsp., and used a full 10 oz. bag of mini vegan chocolate chips. I made them into bars, which took less time, and the crumbling was minimal. I tried the recipe again, reducing the oil by half (only had soybean oil on hand,)and adding 4 oz. of unsweetened applesauce. This batch really stuck together, the dough was springy, it rose more, but did not taste as good. Will probably stick to 1/2 cup coconut oil and my old standby whole wheat pastry flour.

  225. Peggy says:

    First of all, I am not vegan. But my step-daughter is and we are having a “vegan” baby shower for her this weekend. I have made several vegan things for her in the past, which I have enjoyed also, but I’m SUCH a cookie lover that I never attempted making them because I knew I would be disappointed. I can’t tell you how delightedly surprised I am by this recipe! And to think I wouldn’t have tried it if I wasn’t looking for extra desserts to present to the other non-vegans attending. Thank you so much for sharing.
    I have a couple of questions however. Do you know how long they will stay fresh and what the best way to keep them would be? I wanted to make a few dozen today (Wed.) but didn’t know if they would keep until Sat. (if there are any left by then :-))
    Thanks again for the recipe.

    • Diane says:

      Hi Peggy–I made these on a Monday and shipped them from CT to WI which took three days. My daughter got them on Thursday and she said they were absolutely delicious. So that gives you at least 3 days. And she didn’t eat them all in one day so you probably have at least 5 or 6 days. Enjoy your shower. You are quite the mom to do all of this. Congrats on being such a good one!

  226. amy louise says:

    These were absolutely amazing, the dough was not crumbly at the end but perfectly moist and sticky. They cooked for just a little over eight minutes and set perfectly when placed outside the oven. (I made a huge cookie with the spare dough! :p) It came out awesome and I gobbled it up. I subsituted the chocolate chip cookies with some small vegan efficent chocolate bars and grated around 8 of them manually into the batter. :P It filled the dough with chocolatey goodness and was perfect. This recipe will be saved in my book marks. <3 xoxoxo Thank you!

  227. Hillary says:

    These are amazing and so so easy. I had to use two pans; one pan worked out much better than the other. They crisp up a bit outside the oven. I also had to bake for more than 10 min, probably more like 15. My nonvegan friends loved them.

  228. Rose says:

    Wow! So I have made these cookies twice now with some substitutions. My mother insisted I use 1 cup & 1/4 whole wheat flour, and the other 3/4 be spelt flour. They turned out really yummy and not really crumbly(: I’m wondering though if I can use cane sugar instead of brown sugar? We are running out!

  229. Sherry says:

    These are fantastic!! I was using an old favourite recipe but from now on your recipe will now be my old favourite!!! I followed the recipe exactly. I made the cookies fairly large and made about 1 dozen however i think a smaller cookie would be sufficient so I will make smaller balls next time. They were crumbly but you are right – they do hold together once you mush the dough into a ball and flatten down on the pan.Thanks you so much for making sure that vegans have a great chocolate chip cookie!!! (-:

  230. Look at that sweetness oozing out! Just stunning!

  231. Lala says:

    Wow is this real life!?? These are amazing!!! Just made them! Happy Easter!!!

  232. Kali says:

    My cookies turned out horrible! They were really crumbly, to the point where if I touched them, they fell apart instantly. I did make a few substitutions and additions so that might be where I went wrong. I added coconut flakes, used coconut flour, added maple syrup (thinking maybe it would thicken the batter) and a little more almond milk, and since after I had gone to the store to get the ingredients I realized that I did not have coconut oil, so I used olive oil instead (probably the major problem here). Next time I won’t try to be so creative with it and stick to the recipe.

    • TJ says:

      Honestly, how can you post a 3 star review for this recipe considering you effed it up?! Posting a 3 star review if you had FOLLOWED THE RECIPE and it didn’t work would be one thing, but seriously, this is just incredibly RUDE!!

    • Diane says:

      Kali don’t feel bad about your review. You admitted it was your mistake being creative. I will tell you if you make the cookies per the recipe they turn out amazing. I even mailed them to Wi from CT and they arrived in tact and still very tasty. Good Luck with the next batch they are definitely worth doing right.

    • Riana says:

      WOW. I agree totally unfair and misleading to rate the recipe with 2 stars… when the cookies you made WERE NOT MADE USING THIS RECIPE. Since you did not follow this recipe, why would you rate it at all? Your self proclaimed horrible cookies were made using your own “creative” recipe.

    • Jodi says:

      Wow, that’s a five-star SNAFU right there. Of course your cookies turned out horrible. You may as well have used quicksand instead of flour, marbles instead of chocolate chips, and pickle juice instead of oil. Come on. If you’re going to be “creative” at least know what you’re doing.

  233. Jen Jones says:

    WOW! Craving a chocolate chip cookie and made a half batch. Delicious!! So easy and vegan…what more could I ask for? Thank you! Do you use light or dark brown sugar…do you measure it packed?

  234. Julia says:

    This is my second time making vegan chocolate chip cookies. These were very tasty! While I was making the dough I was a bit skeptical of how it was so dry and crumbly so I added some maple syrup to bring it together a bit. Only about 3 or so tablespoons. These came out great and I even had my husband and father saying so! Thanks for the recipe. Will definitely be making these again!!

  235. Ellie says:

    I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy milk (for lack of plain almond milk). They came out way to bread-y, despite flattening them. IIf doubling or quadrupling the batch I would suggest using less baking soda and powder.

    Besides that, the cookies are awesome. The flavor of the dough is spot on, and the cookie dough is also really tasty!

  236. Hannah says:

    Hi Rebecca! Thank you for responding about my substitutions! They did taste great-I ate them all, it was just I dont think I did it correctly. Ill have another go until mine look like yours!
    Best,
    H

  237. Diane says:

    Made this to send to my daughter as an Easter surprise. Had to try one. I think she will love them. Exactly what you said. Crunchy with a little chewy inside. I am not a baker but these turned out great. Hope they make it through the mail.

  238. Jessy says:

    These cookies….woo!!! The yummiest vegan cookies ever! They’re so easy to prepare too. Rebecca, thanks for sharing this great recipe.

  239. Irene says:

    Made these cookies tonight, made’em with 1 cup almond flour and 1 cup regular flour. The batter wasn’t crumbly at all for me, maybe due to the almond flour. Nonetheless they came out amazing, chewy and crunchy, all around amazing. I can tell this is gonna be my favorite go to cookie recipe. Thanks!

  240. Eva says:

    I have recently become vegan and find it difficult to find really good tasting recipes. I wanted some cookies and found your recipe. I did substitute the coconut oil for vegetable oil (have had bad luck with coconut oil so I am not fond of it) and they came out GREAT!!! They taste as good if not better as cookies made with eggs and butter. Thank you.

  241. Hannah says:

    Hi! I tried these and the batter tasted great, but they were really crumbly and dry. I’m not a good cook or resourceful in the kitchen (yet) so I wasn’t sure what I had done wrong. I ended up putting some melted earth balance into the second batch and they are better in consistency. They taste great, but aren’t truly cookies. I don’t know what I did wrong!

    • Rebecca says:

      Hannah, I’m sorry they didn’t turn out for you! Did you follow the recipe EXACTLY? Sometimes substitutions will not work. I’m sure I can help you troubleshoot what went wrong if I can get a little more information. The dough IS crumbly, but if you smoosh it together and bake for only time time indicated, they should stick together and not over cook. Let me know if you made any changes to the recipe and we’ll see what we can figure out :)

  242. Evelyn says:

    Awesome recipe!!! I almost always fail when I try a new vegan baking recipe. I even substituted brown sugar with raw cane sugar and added a flax egg and these still came out perfectly. I never comment on recipes but this definitely deserves some feedback. Thank you!

  243. JennO says:

    So…I did a search for the best vegan chocolate chip cookie ever and I found you. Since that first day, I’ve returned 4 times…because you ain’t kiddin’ these ARE the BEST vegan chocolate chip cookies EVER!

    Thank you…from the bottom of my chocolate craving heart. xo

    • Rebecca says:

      Oh I’m so happy you have enjoyed the cookies!! I was blown away the first time I made them. My cookie-loving palate was beyond impressed with how good they were :) Thank you for taking the time to leave a comment!

  244. Stacy says:

    These are seriously some of the best chocolate chip cookies I’ve ever had! I took them to a gathering of non-vegans today, and everyone loved them. We all said they tasted like mall cookies, like Cookie Factory or Mrs. Field’s!

  245. nancy says:

    Do you think I can make a cookie cake with this recipe? I wanna bake my vegan friend something for her bday but i have never found a vegan cake I like and she loves cookies. Would I just make one big circle with the dough?

  246. Jill says:

    I’m not a fan of coconut flavor, but it is not at all noticeable in this perfect cookie. I forgot to flatten the dough in the first batch. They still tasted OK, but had to be baked too long because of the thickness. OMG they are amazing when done correctly. They absolutely taste like a “regular” chocolate chip cookie. Thank you, thank you, thank you!

  247. Christine says:

    loved these! definitely my new go to cookie recipe. perfect for vegan diet.
    thank you!

  248. Amanda Creveling says:

    Had all of the ingredients in the kitchen and was craving a cookie, these came out great. My six year old said Mom, Im super impressed plus my husband loved them!! Much healthier for all of us being my auto immune disease. I love it! Will be using this recipe a lot more often! Thank you for sharing. :)

  249. Amber says:

    I just made these wonderful cookies for my ladies Bible study Sunday night. I have recently transitioned my family to an almost vegan diet, and wanted to share something yummy, yet vegan with my friends. They were very skeptical of anything vegan, especially desserts. I think they pictured something tofu and tasteless.
    I first shared a few bites with my two older girls. (I have five blessings) They were HOOKED with just the batter. (It’s so nice to be able to eat cookie batter without the danger of food poisoning from the eggs.) Once the cookies were done baking (mine took about 10 minutes a piece) I literally had to fight the kids off. My 5 year old was like a boomerang, every time I pushed her in any direction away from the cookies, she found a way back with a new way to ask for some.
    I ended up making a cashew chocolate “whip” cream to go along with these cookies.
    The end results were amazing. The ladies LOVED them, and I even made a gluten free batch for a few ladies and I have been asked for the recipe. I linked her to your page!

    Thanks for sharing this recipe. It was a hit!! (My kids have been asking for the cookies each morning for breakfast…..yeah, I don’t think so! LOL besides, they are gone! )

    • Rebecca says:

      Amber, thank you so much for taking time to leave such a sweet comment! I too was SHOCKED by how good these cookies are! I have a bunch of people tell me that they’re better than their regular chocolate chip cookies. Definitely a winner! I appreciate you taking the time to leave a comment :) Be sure to check out the other vegan recipes I have!

  250. denise reate says:

    I really want to make these cookies! Looks delicious. But I am trying to stop using and eating refined sugars. Is maple syrup a good substitute for the brown sugar in your recipe? If not, what would you recommend? Thank you.

    • Rebecca says:

      I do not think maple syrup can be substituted for the brown sugar :( The texture would be way off I think. Some people have used part brown sugar and part coconut or turbinado sugar. Maybe that would work? Let me know how it goes!

  251. Kathy says:

    I noticed you used regular/all purpose flour, does that follow the vegan guidelines and if you are trying to take gluten out is there another substitute for the flour.

    • Rebecca says:

      Vegan guidelines only stipulate no animal products. All purpose flour does not contain animal product, so it’s fine. If you are gluten free, that’s a whole other ballgame…you would need to use gluten free flour (which can usually be found at health food stores or many times at large grocery stores nowadays) I hope that helps! :)

  252. Juliana Agarkov says:

    Omg! I havta say,thanks for da best vegen cookie recipe ever! These were great,vegan or not. :) I m trying to follow a vegetarian/vegan diet and these were dft winners. The dough was very crumbly so this time when i made em I used coconut milk instead. Awesome! They wernt crumbly and were like a regular cookie dough. Dft a favorite.

  253. Jen says:

    Everyone I’ve shared these with absolutely loves these cookies! I modified slightly by splitting the flour into half whole wheat, half almond… and the sugar is half brown, half coconut. They disappear almost as quickly as I bake them!

  254. Lizard says:

    I just tried your cookie recipe. I added shredded coconut and pecans. My neighbor wouldn’t believe me when I told her they were vegan!! These are the best!

  255. Linda says:

    Hi Rebecca, just to let you know i do a lot of baking ….. and these choc chip cookies are absolutely super! . I used half half coconut and canola oil and added 1/2 cup of shredded cocunut. They are delicious!! I am from Cape Town, South Africa, so your recipe really travelled!!

  256. julia says:

    Delicious! Will only make this recipe going forward. Thanks for posting

  257. Alli says:

    I have to be honest….I was highly skeptical that these cookies would be any good. We’re not vegan, but my son wanted to make cookies. I told him we were out of eggs and he jokingly said we should make vegan cookies! Just for grins, I googled “vegan chocolate chip cookies” and came across your site. I told the kids that just because they were called “The BEST Vegan Chocolate Chip Cookies” doesn’t mean that they’d actually be any good. We had a laugh about it, but got to work after seeing the great comments. They just came out of the oven and WOW. I’m SUPER pleased and impressed with them! My 9 and 11 year old sons made them and they turned out wonderfully. Great texture and taste. I take back anything I’ve ever said about vegan baking/cooking in the past. ;) Thank you for sharing this recipe! :)

    • Rebecca says:

      Alli, I’m so happy you enjoyed the cookies! To be honest, I was skeptical that they would be any good too. They were a very pleasant surprise! I really appreciate you taking the time to leave a comment :)

  258. Stacey says:

    I just made these cookies for my vegan best friend and they are amazing! I slightly melted the coconut oil so that it was half liquid and half solid before creaming it with the brown sugar. I used my kitchen aid mixer to thoroughly cream all the wet ingredients together until it had a mousse-like consistency. The resulting cookies are chewy, tender and taste just like non vegan chocolate chip cookies. Thank you for this recipe!

  259. Kristie says:

    These are amazing. I was a little worried about the pre-baking texture, but it went for it and they came out so good! I put some of the dough away for later. I’m afraid that if I’d baked them all tonight, my boyfriend and I would have left no cookie behind! Thanks for sharing such a great recipe!

  260. Carolina E says:

    I just made these cookies for the first time and they are delicious! Definitely best vegan recipe I’ve tried for cookies :)
    Thank you!

  261. Jennifer says:

    These are indeed the best vegan chocolate chip cookies! Me and my (non-vegan) boyfriend devoured these in just a few days. So good! Thanks for sharing.

  262. Emmanuel says:

    There are no words to describe this cookies flavor.. Your taste buds will be damaged forever as in “you will not like other chocolate chip cookie taste” only this one lol.. I was extremely skeptic because it didn’t used eggs as for the flour i used rolled oats (crushed them on the magic bullet) it was nice!!!

    Thanks for posting this ha! Now i’m addicted and i feel guilt free eating this!.
    Best regards from Puerto Rico!!!

    • Rebecca says:

      I’m so happy you enjoyed them and that using oats in place of flour was such a successful substitution! Thank you for taking time to leave such a lovely comment. Cheers in Puerto Rico! :)

  263. Lilli says:

    Just tried making these, but didn’t have any brown sugar on hand so I tried using the coconut sugar I had. Definitely did not work, because the cookies barely spread at all and I couldn’t tell if they were done so I ended up burning the first batch. :( will have to try again with the correct sugar!

  264. Vicki says:

    My daughter LOVES this!! She added 1/4 cup more of Soy Milk because it was to dry for her. Overall delicious!!

  265. Helaine says:

    I just made these and they are delicious!! I used refined coconut oil so they wouldn’t taste coconutty and they are so good I am considering hiding them and telling my friends I did not have time to make dessert so I won’t have to share.

  266. Carole says:

    I’m a new vegan and I love chocolate chip cookies… I really love that recipe… thank you for sharing… Carole

  267. Jessi says:

    Hi Rebecca. My 11 year old was begging for choc chip cookies. He found this recipe and we had everything on hand. They are delicious!!! Thank you!!

  268. Erika says:

    Tried making these and in the beginning the dough was really dry, had to add more ricemilk (nut allergies in our house). The only other sub was taking half of the flour and using whole wheat.

    After adjusting the moisture though, they turned out great! Very delicious!

  269. Mercedes says:

    Hi Rebecca, I tried this recipe, and I replaced half of the coconut oil measure with olive oil, and the brown sugar with liquid stevia instead. It came out pretty good. My girls, friends, and mom liked them. Thanks.

    • Rebecca says:

      Hi Mercedes! Thanks for taking the time to comment :) I’m glad your substitutions worked out well! If you’re not totally opposed to brown sugar, I’d recommend making a batch with that instead of stevia…I think it would turn out more like traditional choc chip cookies :)

  270. Jen Corns says:

    I cannot wait to try these. I am a fitness competitor with a very particular pallet. I discovered whole foods vegan chocolate chip cookies and the one time a week I get a treat, I drive 30min to get 1-2 cookies, as a baker myself, I found it a bit ridiculous to drive that far. After reading the comments, this is a must try! Thank you for sharing!!!!

  271. Ann Marie says:

    Omg Sooo good! I used half flour, half almond meal for more nutty, less gluten recipe. Thanks again for ur recipe!

  272. Amber says:

    I made these cookies but had no coconut oil so i used olive oil and instead of almond milk used coconut milk (2x specified for almond ) and only did 1 and 3/4 cups flour, dough tastes just like regular choc chip dough and cookies were AMAZING i would just add maybe 1/4 cup more brown sugar to the dough next time

  273. Shari says:

    I’m always a bit skeptical of recipes that say they are “the best”. But after reading some of the comments I figured these had to be pretty good, so I gave them a shot. Oh. My. Gosh. These are by far the best chocolate chip cookies (vegan or non) that I have ever made, which is saying a lot considering I only had 3/4 cup of sugar, and no vanilla (I need to go shopping…). Thanks so much for this recipe, I will never make any other chocolate chip cookie recipe ever again!

  274. Sharon says:

    I just made these tonight and my two very picky eaters loooved them, especially my daughter who kept saying hmmmmm! It’s the first vegan chocolate chip cookie recipe I’ve used and l’m glad to say the search is over! I used canola oil and soy milk and they were perfectly chewy. Thanks Rebecca!

  275. Jenny says:

    Hi Rebecca

    I was unable to successfully “cream” the coconut oil and brown sugar combo. I think that it didnt cream well because i wasnt using coconut oil properly.

    Can you go into further detail about how to use coconut oil so i can cream properly?

    Thanks Jenny

    • Rebecca says:

      Hi Jenny! I’m sorry I didn’t respond to your original comment before you make the cookies! :( When I say “cream” the coconut oil and brown sugar together, I really just mean mix them really well. Get the two fully combined which should soften up the coconut oil (if it was cold and hard when you added it to the bowl) and the mixture should just resemble a brown paste-like mixture. It won’t be liquid and it won’t be creamy….just mixed really well. Then move on to adding the other ingredients. I hope that helps! Let me know if you have any other questions :) Thanks so much for taking time to comment!

  276. Jenny says:

    How did you cream the coconut oil, By hand or electric mixer? And for how long?

    • Rebecca says:

      I do it by hand, just using a wooden spoon and stirring until the sugar and coconut oil are completely combined and somewhat soft and paste-like.

  277. Julian! says:

    HOLY BALOGNA!!!!! These really ARE the best vegan chocolate chip cookies. If I could give this 10 stars I would! My god this is the best cookie I have ever made! THANK YOU!

    • Rebecca says:

      OH YAY!! I’m so happy you enjoyed them! Thank you for taking time to leave a comment, be sure to check out the Recipe Index tab for more Vegan dishes! :)

  278. Hayley says:

    Oh. My. Gosh. These were to die for. I made one batch, tasted the dough and immediately added enough ingredients to double it. Holy cow!!!! There must be hidden crack in these because I am so addicted. Could eat the whole double batch but I can’t… I shared some with my friends and they said they were the best cookies they’ve had!! I have 2 questions: 1. Do you use melted coconut oil? I did not melt mine. 2. After about 1.5 cups of flour, the dough looked done and baked great. I think if I added 2, they would have been too dry. Any ideas on why?
    Thank you so much!!!
    Hayley

    • Rebecca says:

      Hayley, I’m SO GLAD you loved the cookies! I honestly think they are some of the best chocolate chip cookies Vegan OR Non Vegan! I did not melt the coconut oil when I made these. I know that the more you “work” the coconut oil, the more it softens and melts, so maybe mixing longer would help incorporate the remaining flour without the dough ending up too dry. I think it’s worth a try because that extra 1/2 cup flour will yield a few more cookies! Thank you so very much for taking the time to leave a comment, it’s readers like you who make me love blogging! Happy eating!

      • Molly says:

        I melted mine (wasn’t sure if I was supposed to) and it turned out fine! I think it’ll work either way.

  279. elizabeth says:

    I am so excited to try these cookies. I love all of the feedback! I think you already answered this question, but can not find it in the comments, what would you suggest to use as a substitute for the almond milk, since we have almond allergies in our house. Thanks!!!

    • Rebecca says:

      Hi Elizabeth! I know you’ll love them! I think you’re safe to substitute the almond milk with any non-dairy milk that you usually use. I think soy and coconut would work great. Rice milk may be a little too thin, but worth a try! Let me know how they turn out :)

  280. Flynn says:

    WOW! :) These cookies have changed EVERYTHING about being vegan! Everything is uphill from here :) Thank you for saving my sweet tooth in a cruelty-free manner <3

  281. Heather says:

    You have no idea how happy I am! I just made these amazing cookies and I am tickled! I am allergic to eggs and so I miss out on nearly all cookies, but not anymore! These cookies were delicious and turned out perfect! Thank you for sharing!

  282. Rachel says:

    I am eating these right now and they are soooooo warm and gooey and chocolatey deliciousness!! And my dad couldn’t even tell that they were vegan! ;) thank you for sharing!

  283. Kristin says:

    Sorry – forgot to rate them! 5 stars for sure! Even better than my ‘regular’ recipe!!

  284. Kristin says:

    These were delicious!! My son has a ton of allergies, nuts being one of them, so we substituted coconut milk for the almond milk and they are SO SO good!! I found we had to increase the amount of milk to 1\3 cup (not sure why, but they weren’t sticking together at all with 1\4 cup… but they turned out perfectly. Love that three days later they are still moist and soft. My son is so excited that I found a chocolate chip cookie recipe that he can have… and it passed the test with all of his friends too. They were being for more! Thank you!!!!

    • Rebecca says:

      I’m so glad you and your son have enjoyed these, Kristin! It’s crazy to me how great they taste even though they don’t contain any butter or eggs! Thanks so much for taking the time to leave a comment :)

  285. Diana says:

    I haven’t try this recipe yet… but i’ve tried soooooo many different choco chip cookies… I find a recipe with chewy and cakey Mrs.fields cookies and try to veganize it, but it turns bad… After reading all the comments, i cant wait my self to try this recipe… Hope this will be my last explor for my choco chip cookies… :) thanks for sharing Rebecca…

  286. marty cowan says:

    Rebecca – I figured it out! It was the chocolate chips! I used the bittersweet and they really made the cookie taste bad! I switched to the semi-sweet and they were great!!!

    :)
    marty

  287. Jennifer says:

    Made these today for 1st time. I wasn’t paying attention & put the baking powder & soda in with the the wet. I tried to scoop out as much as possible and transfer the dry stuff to a clean dry bowl. I also didn’t have brown sugar so I used organic sugar + maple syrup. I read it wrong & put 1 tablespoon instead of 1 teaspoon (another reader suggested to add maple syrup to sugar b/c she didn’t have brown sugar). Anyway, my dough was not crumbly. I baked them for over 15 min & they never got the slightest bit brown. They still looked raw. I am such a spaz today & will have to remake them another day because they didn’t turn out so good

  288. Max, Robert, and Manny says:

    Your cookies were YUMMILICIOUS. We’ve made them almost every night for the past two weeks. We found that adding the almond milk after combining the wet and dry ingredients makes the cookies more moist and less crumbly. Thank you, Rebecca. Keep bakin’ everyone. Xoxo.

    • Rebecca says:

      Thanks so much for the feedback! I’m thrilled that you’ve enjoyed these cookies so much :) Thanks for leaving the tip about the almond milk!

  289. marty cowan says:

    What could I have done wrong? These cookies were so bad i had to spit it out in the sink. The feedback from this recipe is so overwhelmingly positive, and I’m sure it was something I did! Is it possible to over-cream the coconut oil and brown sugar? I have been a vegan for 2 years and LOVE plant based cooking. I did not substitute anything and didn’t improvise with any of the steps. If you have any idea of what went wrong, please let me know. I’m not giving up – I’m going to make them again!!! I didn’t rate the recipe since this was totally my fault.

    • Rebecca says:

      Hi Marty! I’m sorry these didn’t turn out for you :( My guess is that maybe the coconut oil was too warm and soft…try again and be careful not to overwork it as I know the friction probably softens up the oil quite a bit. Another reader suggested adding the almond milk after combining the wet and dry ingredients. I’m also wondering if you made the cookies too small, or smooshed them down before baking. Be sure to form decent-sized cookies (this recipe only makes about 12 cookies) and just drop them onto the sheet…no rolling into a ball, and no flattening. Please try again…these are SO GOOD! Thank you for taking the time to leave a comment :)

    • Rebecca says:

      Hey Marty, I’m writing to follow up on the Vegan Chocolate Chip Cookie recipe that we exchanged comments about last month…I just made them today again after a long time and I remembered that the dough is very crumbly! It’s not dry and crumbly, but it definitely crumbles a LOT and really needs to be smooched together. I’d told you not to roll them into a ball or flatten them when you put them on the cookie sheet, but that was WRONG! You do need to really form them into a cookie shape in order for them not to just be dough crumbles. I really think they need the full 2 cups of flour to be thick and well balanced, but that means the dough is less wet than traditional cookie dough. I hope that helps and that you make them successfully!

      • Molly says:

        Yes! I was just making these (they turned out incredibly) and I had to smush them down. I made them into balls at first, not having seen this comment, and they just weren’t doing anything. I flattened them and they turned out wonderfully. Not as sweet as traditional chocolate chip cookies, but that’s right up my alley! I’m a very happy vegan tonight.

  290. LB says:

    We have made many, many batches of cookies and these are without a doubt the best vegan or conventional chocolate chip cookies! Great recipe and I think that coconut oil is that secret ingredient. Nice job and thanks for sharing.

    P.S. Makes them even better that they are so easy to whip up and so few ingredients.

    Thank you again!

  291. Maggie says:

    Thank you! I just tried these and they were wonderful! My daughter is allergic to dairy and I have a hard time with wheat, so we may them with almond flour. We didn’t have coconut oil so we had to use earth balance, but I will definitely try that next time. Thanks! P.S. Your kids are super cute!

    • Rebecca says:

      Awesome! Thanks so much for your comment, I love when these cookies can be a delight to people with alternative diets! Thank you also for the sweet comment about my girls :) Have a happy new year! :)

  292. Faith says:

    I’ve been looking for a vegan chocolate chip cookie recipe that doesn’t use Earth Balance (we prefer natural fats) and I’ve tried a few that were not so good. This one is fabulous! I halved the recipe and got 16 perfect cookies with a 1-tbsp cookie dough scoop. I subbed whole wheat pastry flour which worked perfectly, and I also plan to try sucanat in place of the brown sugar. I used refined coconut oil the first time and extra virgin the second time – the coconut flavor is so subtle I don’t think it would bother anyone who was expecting a “regular” chocolate chip cookie. Wonderful recipe, definitely my new go-to. Thanks so much!

    • Faith says:

      I just had to come back and comment again because I’ve made these several times and we love them so much! I did end up trying sucanat and it didn’t go so well (the cookies didn’t spread as much, and they burned because they cooked faster with sucanat) so I’ve been sticking with organic brown sugar. We’re going GF soon so I’m planning to try these with oat flour or Bob’s GF mix, but these cookies are seriously awesome. The dough is addictive. One thing I’ve noticed is the chocolate chips don’t stick to the dough great, so as I’m scooping the dough I have to really squish everything together before putting it on the pan, but I don’t mind because these cookies are amazing!

      • Rebecca says:

        Hi Faith! Thanks so much for coming back to leave more feedback! I know people will appreciate reading about your experiences tweaking the recipe. I’m so glad you love this recipe! Have a happy new year :)

  293. Natalie says:

    So good!!!!!!!’ woop woop vegan life!

  294. Caren says:

    I just made them with SPELT flour…..AMAZING!!!!

  295. Tana says:

    I make these all the time (I quadruple or quintuple the recipe each time) and they are a huge hit with my family. My sisters make them too! They’re SOOOO good! Sometimes I use scented coconut oil so they taste coconutty, and other times I use the refined stuff so they don’t (which my hubby prefers). Either way, they’re amazing!

  296. Christina says:

    Wow, just wow. I don’t often bake cookies because they never come out right, I’m usually a cupcake girl. I needed a quick and easy recipe for a cookie swap event, and oh my. These are amazing! I used vegan white chocolate chips and macadamia nuts. Holy perfect cookie. Thank you!

  297. Emily says:

    These cookies are amazing. Thank you for being born. :)

  298. Iris says:

    Hi. I just made these and they were great! I made with sprouted wheat flour and then added in a little more almond milk as you usually add a little more liquid when baking with sprouted wheat. Thanks for the recipe!

  299. Amber says:

    I made these for some friends of mine that aren’t vegan & they couldn’t tell the difference. Delicious cookies. It’s been years since I’ve been able to have a good chocolate chip cookie

  300. We’re so glad you liked them!

  301. A.C. says:

    Thank you!

  302. Julie says:

    This is seriously the best vegan chocolate chip recipe I have ever made. I’ve had friends who insisted on watching me make them because they didn’t believe me there was no butter:) thank you so much for sharing!!

  303. Shawn says:

    Thanks. Amazing recipe. Added some chopped almonds, super.

  304. Anna says:

    Wonderful – great for soy cookie dough ice cream too!!! YUM!!

  305. Shandy P says:

    Thank you so much! These were AMAZING! I made them 3 times last week and each time I made a double batch! They are all gone! I will be trying them with a gluten free flour next! :)

  306. VeganGirl says:

    So happy to have found this recipe. Having recently converted to vegan I was sceptical that I would find a vegan cookie recipe as good as this. My son loves them. They are so delicious and easy to make. Thank you!

  307. Elena says:

    Hi! These cookies look amazing! I tried making them just now, they’re very tasty! But I think I may have done something wrong, they turned a little more crumbly and more dry than they should :( any suggestions on making them like yours? More coconut oil perhaps?
    Thank you!

    • Rebecca says:

      Hi Elena! I noticed that you are from the UK…I know that measurements are generally metric on that side of the pond. Did you have to convert this recipe or do you have standard US measuring cups? The recipe should turn out perfectly if it’s made EXACTLY as it’s written. Let me know! I’d love to help you troubleshoot :)

  308. Leslie says:

    Great recipe! I used 1/4 c co nut oil and 1/4 c apple butter (homemade : ))
    And whole wheat pastry flour but turned out great. Made about 50 mini (2inch) cookies.
    Thank you!!

    • Rebecca says:

      What a great idea using the apple butter! I’m so glad they turned out well for you and I’m impressed that you got 50 cookies! I must make mine really really big!

  309. Sarah says:

    I made this recipe substituting half the sugar with organic regular sugar. It came out a bit too crumbly and wouldn’t stick together. I added the an energy egg replacer and that fixed it. Came out SOOO delicious.

  310. Dlightful says:

    These cookies fresh out of the oven with a glass of almond milk are a close 2nd to sex. Thanks for the GREAT recipe.

    • Rebecca says:

      This comment made me LAUGH OUT LOUD! Thanks so much for taking the time to leave it and I’m so glad you enjoyed the cookies!!

  311. Diana says:

    Is it possible to substitute something for the almond milk?

  312. Jen says:

    Awesome recipe! I’ve already made it twice. I love the hint of coconut!! My favorite chocolate chip cookie recipe by far. Thank you!!

  313. Sandy Black says:

    Fantastic recipe. Used 1.5 cups whole wheat pastry flour and .5 cup whole wheat flour and organic cane sugar. OMG – delish. Thank you!!

  314. Rylie says:

    Made this recipe for the fourth time tonight and used whole wheat PASTRY flour instead of all-purpose whole wheat and the consistency of the dough was so much better, just like ordinary cookie dough! Thanks again!

  315. Holly says:

    Amazing cookies! I used coconut palm sugar and whole spelt flour – thanks for the great recipe. I’ll definitely be making these often!

  316. Rylie says:

    I just tried this recipe tonight. So wonderful! Thanks for sharing =D

  317. Sonya says:

    These cookies were GREAT!!! Perfect texture…chewy not thick and cakey with excellect flavor. My non-vegan son loved them.

  318. Monica says:

    These vegan chocolate chip
    cookies were amazingly delicious the first time I made them. They were so good that they’re nearly finished! I’m making another batch tomorrow. Thanks!

    • Rebecca says:

      I’m SO HAPPY they were a hit! I was so happy to have a vegan alternative to my favorite cookies! Come back again for more recipes :)

  319. Kaylyn says:

    *coconut flavor, not vicinity. Autocorrect!

  320. Kaylyn says:

    So glad I found this recipe! The coconut oil is a great touch, gives just the right amount of vicinity flavor. I added a cup of dried cranberries, coarsely chopped,and they had the perfect tartness to balance the sweet coconut and chocolate chips. As mentioned before, white sugar and a tablespoon of syrup (I used brown sugar molasses syrup) works great as a brown sugar substitute. Thanks for the awesome recipe!!

    • Rebecca says:

      I’m so glad you found it too! And I was wondering what you meant by “vicinity flavor” LOL I think the addition of the cranberries sounds AWESOME! I’ll totally have to try that version :) Thanks again for stopping by! I hope you come back for more recipes :)

  321. Kamilla says:

    I was searching for some vegan chocolate chip cookies, and I stumbled across this recipe. OMG! They are delicious. I didn’t have any brown sugar, so I substituted it for 1 cup of white sugar+1 teaspoon of maple syrup. Worked like a charm.

    I don’t normal leave feedback/comments, but these were so good and chewy that I had to!

    • Rebecca says:

      I’m so glad you took a moment to leave a comment! Thank you :) These cookies truly are awesome and I’m thrilled that you made them and love them! Way to go with the brown sugar substitution too!

  322. autumn says:

    these are probably THE BEST cookies I’ve ever eaten. vegan or not! i make them all the time i don’t even feel like trying a different recipe, because these are perfect!

    • Rebecca says:

      I’m so happy you love them! Thanks for visiting my blog, I hope you keep coming back for more recipes!

  323. ash says:

    i tried these cookies today and they tasted really great but they were more cake-like . do u know what could have caused it?

    • Rebecca says:

      Hmmm that’s odd. Did you follow the recipe exactly? Making substitutions could have caused it. Also, if you were looking for a crunchy cookie, these are not. They are more of a soft cookie overall. You could try adding a minute or two to the baking time. Let me know if you have any other questions :)

    • ann says:

      hey–maybe you creamed the oil too long!

  324. phoebe says:

    hi these cookies really look great and really want to try out the recipe. how many cookies does it yield? are the cookies more on the chewy or biscuit like?

    • Rebecca says:

      Hi Phoebe! I think I got about 15-18 cookies if I remember correctly, although it depends on how big you make them. They are more of a soft cookie than chewy or crunchy. Not biscuit like at all. Let me know if you have any other questions!

  325. Francine says:

    These really are the best! I’ve made them twice before, and they didn’t even make it through the day – the family all scarfed them down (even the one who usually turns his nose up at anything vegan). Today I made a batch with Earth Balance – they are still really good, but definitely better with coconut oil.

    • Rebecca says:

      I’m so glad you tried them and loved them, Francine! I was shocked by how good they were and I loved the subtle coconut flavor from the oil :)

  326. Riley says:

    I just whipped up a batch of these for my boyfriend and myself and WOW!!!!!! This is our new favorite recipe so thank you so much for posting this! :) I even added some cinnamon and it really meshes well with the brown sugar.

    • Rebecca says:

      Riley, Thanks so much for your comment! We were also surprised by how good these were! I think the cinnamon sounds like an awesome addition…great idea! :)

  327. Lauren says:

    Thanks for the recipe! They turned out wonderfully, I’ll definitely be making them again. I almost never leave comments online, but after finding this recipe in a google search and adoring it so much, I scrolled through your blog and enjoyed looking at your other posts too. You seem to have a lovely spirit and beautiful family, best wishes! :-)

    • Rebecca says:

      Your sweet comment made my day, Lauren! Thanks so much for visiting my blog and for trying the vegan cookies. I’m so happy you enjoyed them…I was surprised by how good they were too! It’s readers like you who make blogging so rewarding. Thank you again!

  328. Maddita says:

    This are definitively the best vegan choco chip cookies ever :)
    Thaaaank youuuu

  329. Norah says:

    Wonderful! Hubby loved them. This was my first attempt at baking with coconut oil and I was pleasantly surprised. Thanks for the recipe

    • Rebecca says:

      That’s awesome Norah! I’m so glad they turned out well and that your hubby enjoyed them :) I’ve found that adding coconut oil to my baked goods always gives them such great flavor and moisture. Happy Baking!

      • Pam says:

        I just made these cookies and they are delicious. However I am shocked at the high fat content of coconut oil. I had never used it before, so I started reading about it. 150 calories and 12 g of saturated fat per tablespoon versus light Smart balance which is 50 cal and 1.5 g of saturated fat. Have you ever tried substituting Smart balance? I am a vegan, but I am also concerned with fat content.

        • Rebecca says:

          Hi Pam! I’m aware of the high fat content in coconut oil, but I much prefer it over Smart Balance. Coconut is a “whole food” vs a man-made butter alternative and the benefits of coconut oil far outweigh the extra calories and fat content. The fat in coconut oil is actually GOOD for you! Check out this link: http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-coconut-oil/

          Also, I do not think these cookies would taste nearly as good with Smart Balance and I also think they would become hard and very crumbly with that substitute.

          Thanks for taking the time to leave a comment! :)

          • Pam says:

            Thank you so much for your reply. I read the article and it was fascinating. Now I feel better about eating those delicious cookies. The coconut oil I used was spectrum organic coconut oil but it is refined. It was all my local store carried. Is that okay or should I look around for the virgin?

  330. Sarah says:

    OMG! Just made these after searching online for recipes. I happened to have all the ingredients on hand and I couldn’t be happier! This was my first time baking with coconut oil and the cookies are delicious. So moist and not too sweet. This is definitely my new favorite chocolate chip cookie recipe.

  331. Rebecca says:

    This is a FABULOUS recipe! Made them with my 5 year old a few days ago, and I’m making them again tonight. YUM! Thanks for posting, Rebecca!

  332. Gillian says:

    Just made these and they are absolutely delicious!!! I don’t know if I’ll ever make a chocolate chip cookie any other way! Thanks for sharing :)

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