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

4.7 from 360 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)

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  1. Please make sure to check that your brown sugar is also vegan friendly and approved! I make these all the time and my friends absolutely love them. My refined coconut oil is usually 95% liquid when I use it so a little more flour is required to make them not wet. Also, AlWAYS use sweetened almond milk or else they taste sad.

    • I am not sure why this recipe has high ratings. I just made it and the cookies were tooooooo sweet. I did think 1 cup of sugar was too much for 2 cups of flour, but I went ahead and did what the recipe said. The cookies came out how they were supposed to but the taste was too much. One little bite and I couldn’t have anymore. I now have a batch of cookies I don’t know what to do with. I guess you guys like your cookies on the very sweet side?
      I won’t be making these again.
      I just noticed when I tried to leave the comment, the rating would not let me go below 3 and was staying at 4/5. That explains the high ratings. :/

  2. I have a different vegan chocolate-chip cookie recipe I usually use, but to be honest it’s just super time-consuming. I love that this one is quick, simple, and doesn’t require flax (which I always have on hand, but I’m feeling super lazy about extra steps lol). That said I did make a few adjustments to this recipe just for kicks: I used vegan shortening instead of coconut oil because that’s what I had more of. I added 1/2 cup of oats to the dry mix. Added extra vanilla. Used coffee instead of almond milk (I’d run out). Added 4 tablespoons of almond butter. Added a dash of cinnamon. Very good cookies! They definitely need to be flattened before baking, since they don’t spread. Really yummy with my additions, though. I’m sure they’re good without the changes, too.

  3. I’m just about to try this recipe, but it’s not clear to me if I should use the coconut oil in its solid version or melt it. Going to try solid, but would appreciate knowing what you intended. Thanks. The reviews make me very optimistic!

    • Solid version!!! My solid version was kindd of soft at room temp and they still turned out perfect, but I believe you should cream the oil and sugar while the oil is hard, like you would cream butter and sugar.

  4. I made these for national chocolate chip day at work. I brought the only vegan cookies, and had some people say mine were the best! Thank you for this recipe!!!! Seriously SOOO GOOD. the dough is amazing too for all you dough eaters! 10/10 I would reccommend. Very simple to make, and probably have all ingredients on hand.

  5. Wondering about difference between baking soda and powder? If I want huge cookies, can I simply double or triple recipe ?
    Also, can I use a combo of coconut oil, safflower oil?
    If I want a really soft cookie?

    • I doubled the recipe and got great results. I rolled them into heaping tablespoons probably 2 TBSP per cookie. I do suggest flattening them out if you want them large and not puffy! Test bake a batch to see if you can bake for less time to make them softer. Happy baking!

  6. I decided to try this recipe after seeing it praised in a vegan group. It’s awesome!!

    I followed one commenter’s (Brittney’s) tweak of half coconut oil, half vegan butter. I also subbed maple syrup for vanilla extract.
    Cooking them for extra time made them crispy on the edges and softer in the middle. Following the recommended time produced a texture JUST LIKE CHEWY CHIPS AHOY.

    I brought both batches to omni friends and coworkers, and they were a huge hit. I’m making some again once this comment is posted :) Thank you!!

  7. I love this recipe! It is my go to chocolate chip cookie recipe! I do tweek it a bit;

    I use half the amount of sugar (I use brown turbinado sugar. And half the amount of chocolate chips (using Enjoy Life’s vegan mega chocolate chunks chopped up)

    Turns out excellent every time :) Thanks so much!

  8. Hello! Just wondering if I should be using coconut oil in it’s solid or liquid form for this recipe? Thank you!

  9. I followed some recommendations (1/4 c coconut oil + 1/4 c vegan butter and increased baking time) and these cookies came out perfect! I will definitely make again :)

  10. These worked out so well! I have never made vegan choc chips, but I think they could be the only recipe I use in the future. Easy, quick, and great. I want to give them 5 stars but the site won’t let me.
    5 stars!!

  11. I (Not going for healthy here, just convenience) used canola oil instead of coconut. I also ran out of flour after one cup, so I used pancake mix for the other cup. Turned out great!! Was really surprised lol will definitely make it again with the pancake mix

  12. OMG! Even though I used coconut sugar (and just a half of it) and spelt flour, they turned out awesome! I eat healthy so I did not want to make them like regular cookies and they taste the same. Thanks for this recipe!
    Sasha xx

  13. I made these with half self raising gluten free flour and half plain gluten free flour. They turned out great. I found them a little too sweet but it may just be that I don’t often eat lots of sweets. The recipe was super easy and I made it with my 7 year old. She loved them. She’s got a sweet tooth. Thanks for the recipe 😁

  14. These cookies ARE the best! They are the best for three reasons: 1) They are DELICIOUS! 2) The recipe is easy. 3) The recipe uses normal ingredients that most people will have on hand. I’ve looked at so many vegan choc chip cookie recipes that call for coffee or almond butter or some obscure flour that I don’t have, so I never make those cookies. This recipe rocks and is my go-to recipe every time!

  15. I’m a new vegan and tried one other cookie recipe before and they did not turn out well. When I tried this one, I was reluctant but decided to try it anyway. It turned out great, but the only thing it was missing was more sugar. My cookies turned out really bland. Yes, I followed the recipe exactly. But overall, they turned into cookies rather than blobs so I’m happy! I’ll just add more sugar next time😅

    • I use smart balance and cream that together with the sugars instead of coconut oil. That gives the cookie a richer taste.

  16. LOVE these cookies…and I’m not even a vegan! I bake treats for my students occasionally and this year I have a vegan student who, nonetheless, deserves a treat too. So, I baked these up and the kids loved them !

  17. Would not let me rate the recipe earlier so I am reposting: Delicious, but had to bake them for 15mins at least…Despite that they are just delicious!

  18. Excellent recipe, fine for non-vegans too! I have made these cookies 5-10 times in the past year for my vegan kiddo and to provide a vegan option at bake sales. They are delicious and easy to make. The only change I’ve made is that instead of all coconut oil, I use 1/4 c coconut oil and 1/4 c vegan butter. This mitigates the coconut flavor but keeps the good coconut oil texture.

    Thank you for the great recipe.

    P.s. no eggs so you can munch on the batter too. Yum.

  19. I have been using this recipe for a long time and I love it!
    I generally use normal, baking, dark chocolate instead of chocolate chips.
    I put ~two chocolate cubes per cookie and try to use the smallest amount of dough that fits the chocolate because the cookies expand so greatly in the oven.
    I generally bake them at 190 degrees celsius instead of whatever it says in the recipe, it makes them crunchier.
    It is hard to get it to be crunchy enough but not so crunchy that you can not eat it (happened to me), the way I do it is by smell.
    Whilst they are baking, the cookies are always very soft so that doesn’t help, so I just wait until the right amount of time passed, and then I check if they smell ready and look at how baked they seem.

  20. I just tried these. I cooked them for 15 min. Ate one and the middle was still partially uncooked. Put them back in for 6 min.
    I used white Choco chips and almond extract instead of vanilla.
    They taste ok.

  21. What did I do wrong?!? These turned out like cookie puddles… yummy tasting cookie puddles but really it didn’t work for me. .. I sub’Ed turbinado sugar for brown and otherwise followed the directions to the letter. Could that be such a big change? So bummed, I have a child with dairy and soy allergies and I thought this would be a winner!

  22. Great recipe!! I also tweaked the recipe but just barely. Instead of using coconut oil (not s fan of the flavor) I used vegan butter and simply melted it in the microwave. My batter was similar to that of a non-vegan cookie dough, and allowed me to shape my dough with my hands without being sticky. I halved the recipe and it yielded 12 tablespoon sized cookies, though I only baked ten and reserved the rest of the dough for homemade vegan choc chip cookie dough ice cream. They baked for about 11 minutes to a perfectly fluffy but dense (I deflated them a bit halfway through because this allows me to get the exact texture that I love when it comes to cookies) cookie. Will be saving this recipe for future uses!

  23. Yield is incorrect. Made 21 2tbsp size cookies not 12-15 1 tbsp cookies as stated. I followed the recipe exactly. Using 1 tbsp size balls, will yield 40+ cookies.

    • Yes! I make these all the time for my daughter who is allergic to egg. However, I use real butter instead of coconut oil because we are not vegan and it makes them so much better! Tried once with coconut oil and they were very greasy.

  24. So delicious! I tweaked a bit to make
    Vegan Choc Chip Peanut Butter Flaxseed Maca cookies:
    1/4 sunflower oil & 1/4 coconut oil
    1/2 cup coconut palm sugar & 1/2 cup brown sugar
    1/4 cup vanilla almond milk + a dash of vanilla coconut milk
    A dash extra vanilla extract
    3/4 regular jar of creamy peanut butter
    1.5 rounded tsp’s of ground Flaxseed
    1/2 teaspoon ground Maca root
    Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
    P.s tried to give it 5 stars but would only let me do 4

  25. Does it matter if I use refined cocnut oil vs. unrefined? Is there one that works better or does it not really affect the recipe?

    • Does not affect 😊 I have not tried this recipe I have only tried the Betty Crocker one… But I have used both kinds of coconut oil depending on what I have at home and it does not make a difference

  26. I’ve made these 3 times so far, and they are absolutely delicious!!! Want to make a batch tonight, but only have soy milk, not almond milk. Will that be a problem?? Thanks!

    • I have used both soy and coconut milk . I also substituted coconut oil for butter. I use half coconut oil half applesauce and that really makes them super moist . since we have egg and dairy allergies . also used dark chocolate chips instead of milk chocolate . I took them to work and nobody knew that they were dairy and egg free !! I had none to take home .

  27. Gave this one a try for my vegetarian/almost vegan 12yr old daughter….20mins later, we are indulging in our 3rd ;) 👍Cookie doughish and just as addictive as any other chocolate chip cookie! Thanks for sharing this recipe.

  28. My boyfriend recently decided to try a vegan diet—so I wanted to find a recipe we would both enjoy. This recipe was a hit! I used a coconut/sunflower oil mix (called Sun Coco organic oil) and added 3 tablespoons of pure maple sugar to give them a little more sweetness and add stickiness to the batter. YUM!

  29. Hi,

    Can I sub the almond milk with cows milk? I’m not a vegan, so it’s alright for me to use dairy.
    However, will it have any effect on the end results?

    Regards,
    Vidya

      • It’s a great recipe to use if you have an egg allergy like my son. I find that vegan recipes are better than trying to substitute the eggs in a regular recipe. I use regular milk in this recipe for my son.

  30. Thank you for the delicious Chocolate Chip Recipe! I confess that I really was looking for an “egg free” recipe but yours looked better than any of those and it called for all the normal ingredients. I used regular milk, butter, and chocolate chips and they were perfect! Mine cooked just 9 minutes and they were wonderful. Soft centers, crispy bottoms! You’d never know they were egg free because they didn’t crumble like others I’ve made in the past. Thanks again!

  31. Hi! Do you melt the coconut oil then add to the recipe, or just throw it in when it’s harder? I’m embarrassed to say I haven’t done much baking with coconut oil yet!

  32. This is my go-to cookie recipe. It’s fast, easy, and so good! I do add in quite a bit more almond milk than the recipe calls for, because it’s just too crumbly otherwise.

  33. I subbed vegetable oil for the coconut oil (which is a saturated fat) and used a bit less sugar and a lot more salt.

    GOLLY GEE WILIKERS! These cookies are amazing! They aren’t too flat and crispy or overly gooey. They have a delicate cakey texture with chocolate chips distributed throughout. AND they don’t call for weird, complicated and expensive vegan substitutions.

    Will DEFINITELY make again

  34. These cookies are actually amazing! I substituted coconut oil for melted margarine. I’m from Australia so the measurements I used were metric but I used the same amounts as stated in the recipe. I baked the cookies at 175 degrees celsius for about 11 minutes. Thank you so much for the recipe :)

  35. I’m not vegan, I’m vegetarian. My guy recently turned vegan. Neither of us could tell the difference between these and non-vegan. Soo yummy. The more I learn, the more I’m thinking vegan may be the way to go!

  36. Wowza! These are good and hold up like a real cookie! These will now be our go to cookie recipe, super easy and quick! And the chocolate chips don’t sink like so many other recipes. Used whole wheat flour, flax seeds, very vanilla soy milk, and earth balance coconut spread instead of the oil. Baked for 14 minutes (we are at sea level). Made 21 good sized cookies. Mom, Dad, 5 and 3 year old approved! Thank you!

      • It was the same ratio’s in the recipe just subsituted – the very vanilla soymilk for the almond milk, and coconut spread for the oil, warm it to melt. However with the whole wheat flour rather than 2 cups, it was roughly 1 cup, 7/8 and then topped with flax seeds to make 2 cups. Good mixing and cool batter before baking is essential for yummy cookies. Enjoy!

  37. They also hold their shape nicely after cooling (which is an elusive achievement when making dairy choc chip cookies).

  38. I just made these and they turned out awesome. I didn’t find the batter “liquidy” or “crumbly”. It was a lot like “regular” chocolate chip cookies. I used coconut oil at room temp, I used soy milk instead of almond because that’s what I had, and I replaced about 2/3c of the white flour with oats because I love oats in my cookies! I might put some cinnamon in there next time. You can detect a coconut flavour so be aware of that if you’re serving to coconut haters. I generally like coconut and think I could easily get used to the hint of coconut. Maybe just go a bit easier on the salt (e.g. 1/4tsp), they’re a bit salty.

  39. I made these today and they are SO DELICIOUS!!!! Thank you! I followed the recipe as is and they turned out perfect!

  40. Greeting from Peru 😊 Great recipe!!! Amazing cookies. I bake them almost every other weekend. My nephews love them.
    Thank you very much for sharing!!!

    • I used vegan Becel instead of coconut oil (ran out) & they have been such a huge hit for my non-vegan, extremely picky, teenage step-daughters that they ask if I can make them almost everytime they come over! So I continue to use Becel instead. :)
      Thanks for the great recipe!!!

  41. I don’t typically come back to websites to write reviews, but these cookies were amazing! Huge hit and couldn’t taste the difference without the eggs/milk.

    Making these again tonight for a company event tomorrow!

  42. I love love love the cookies so glad I came across it!!! I followed the recipe to a T and they turned out perfect so happy and so glad to have something so yummy! Thank you, we are new vegans for health reasons and I was craving something sweet this hit the spot! By far the best cookie I have ever made!!

  43. I just made these and this is by far the best recipe I’ve ever come across!! I put in a little more coconut oil and vanilla, also added some walnuts. This recipe is definitely a keeper!! Thank you! :)

  44. I think I’ve made these three or four times. They are fantastic!! I cannot tell a lie – I initially made them for my son’s girlfriend who is Vegan. However…they never seem to make it to the post office.
    They are in N. Carolina, and I’m in Massachusetts. The only tweak I had to make was to bake them for at least 15 minutes, otherwise they were a bit too soft. I just made them again this afternoon. Let’s see if they make it to the post office ;) I just started a vegan diet myself and these are the perfect sweet. Not even my Book Club friends could tell the difference. Thank you, thank you!!

  45. These were amazing! I subbed vegan butter instead of the coconut oil due to a nut allergy. But they came out great however, next time I will add more flour because they took 14 minutes to cook and maybe its the low altitude, but I’ll definetly be keeping this recipe on hand. Hubby couldn’t keep his hands off the batter.

  46. I was looking for a simple & quick vegan choc chip cookie recipe and these fit the bill. However, cookies have never turned out right for me – they either puff up into round weird things or flatten into one giant cookie – so I wasn’t overly confident about this recipe going in.

    Now that I’ve made them….

    OH MY DEAR LORD.

    I’m in utter shock at (1) how INSANELY good they are and (2) how they look exactly like store bought cookies!

    Best chocolate chip cookies EVER!

    Thank you for blessing us with this heavenly recipe – I shall be making a batch for the neighbourhood this coming Eid!

      • I don’t understand how everyone is saying it came iyt great! When I followed the recipe exactly and mines came out weird! It formed perfect but does not look like the picture nor do they taste like anything I would share with anyone 😭😞….where could i have gone wrong?

        • You have to add a little extra milk they are too dry if you make it exactly like the recipe. I use vanilla soy milk add an extra 2 to 4 Tbs of the milk and i use the coconut oil that has a coconut flavor. My nonvegan neighbors are always asking for me to make these…

  47. Absolutely delicious! The hubby and I are wondering how many cookies it is reasonable to eat in one evening though… Just one more and I promise I’ll stop after that!

  48. These cookies are delicious!! I made a few modifications. I reduced the brown sugar to 1/2 cup and used gluten free flour. Also, I didn’t have almond milk on hand so I swapped it out with coconut milk. Sadly, I ran out of vanilla, that was a bit sad when I came to this realization. I got over it quickly. Surprisingly though, my dough was more on the sticky side. Regardless, the cookies tasted of chocolate-y goodness. Thank you for the recipe!

  49. I substitute 1/3 cup of the sugar for the same amount of pure maple syrup (so 2/3 cup sugar + 1/3 cup maple syrup = 1 cup sweetener). It eliminates the crumbly texture and the finished cookies always get rave reviews!

  50. I made these subbing softened earthbalance for the coconut oil and 1/4 cup white sugar with 3/4 cup brown sugar. Turned out fantastic. My nephews and husband ate them all. Thank you for a reliable recipe!

  51. I just want to say THANK YOU for this recipe! I have made it countless times and it’s always a hit with my non-vegan family and friends!

    (Just a note for others making this: I usually add in a bit more non-dairy milk than the recipe calls for)

  52. This recipe is fantastic, thanks for posting! I made it for the first time a few months ago and the cookies turned out perfectly thick and chewy.

    However, I’ve made them twice since and both times they came out a little flat. Not sure what i did differently from the first time. Does using unrefined vs. refined coconut oil make any difference? Does it make a difference if the oil is melted in advance? Any advice would be great.

    • I find when my oil is more melted in the summer months my cookies are more flat. I actually used canned coconut milk for almond milk today and I think the cookies will be super fluffy. Could be something to try?

  53. I actually changed up the recipe a little bit by adding a little water to the brown sugar and microwaving it for 20 seconds and adding 3/4 cup cocoa powder. Also had to add 2 more minutes. This was amazing! Best double chocolate chip cookies ever! I have had it both ways and both are equally as amazing.

  54. These cookies are sooo good! I just became vegan and I’ve been looking for a good cookie recipe! Thank you! And I am so happy about finding the Trader Joes chocolate chips, what a great accident they made :)

  55. As someone who is sensitive to dairy I am so happy to have stumbled upon your recipe. I just made these and they are delicious! Thank you!

  56. My new favorite go-to vegan cookie! These were great! Everything turned out perfectly and they taste just like the ones my mom used to make. She always used shortening, so a buttery taste wasn’t something I’ve ever needed. These completely hit the spot. Thanks for the great recipe!

  57. Hi! I love coconut oil and I’m looking forward to baking these cookies tomorrow. I just was wondering if substituting brown sugar with coconut sugar would be okay? Or would it change the cookies tendency to much?

    • Hi Kinsey,

      Brown sugar is what makes chocolate chip cookies taste like they do…I wouldn’t substitute it if you are looking for that classic flavor. If you’re ok with a cookie that tastes different than a classic chocolate chip cookie, then go for it! Happy baking!

  58. Have made these several times since finding the recipe. They are the new favourite among the vegan and non-vegan members of the family and they are all very discerning critics 👍

  59. These came out excellent. I also purchased the coconut oil that is flavorless so I didn’t have that additional flavor. The consistency was great for me. I would recommend adding some extra flour to get a true dough consistency. The cookies were light and came out just like the picture. I am an advid baker and these taste like the real deal. The only difference clearly is that they are not as buttery when you eat them, but they also don’t make you feel full or weighed down so that is a huge plus. It was also super easy to make. I will definitely make these again.

    I used almond extract instead of vanilla and it gave it a nutty flavor which was pretty good for those that want to try it.

  60. I love this recipe! Made the first batch and they are already gone. About to make another for school lunches. Thank you for sharing this recipe

  61. Can I substitute regular full fat milk instead of almond milk? Will it change the consistency? What would ratio be if it did?

    • Did you add xantham gum or guar gum (because of the gluten free flour)? I want to make these, also gluten free, just not sure if they need the “gum”.

      • Nope, I didn’t know/think to use any gum, Bridget. I’m new to the GF baking game. Definitely fluffier than a conventional cookie, from what I remember.

    • Hey Britt… could you let me know what type of GF flour you use? I’m wondering which type will work good with this and if it already had any of the gums in it… I would greatly appreciate it, thank you!

  62. Sounded like your kids needed your focus and attention more than the food did. As a mom of four who has been there, sometimes you have to remember to drop the goals and the planning and just enjoy your little ones. It doesn’t last forever!

  63. I made these cookies, they are excellent. I reduced the brown sugar to 1/2 cup and they were still just the right sweetness. They are really decadent, and smell SO good while baking. I used almond milk as the recipe calls for, but, I’m sure you could use soy or coconut too!

  64. Came out great, but I would definitely cut down the sugar as it turned out way too sweet. I think half a cup Will probably be enough for next time

  65. Thanks for the recipe — I made these tonight and they are very good. To cut down on the fat from the oil I substituted using 1/4 cup melted vegan butter (Earth Balance) and 1/4 unsweetened applesauce. Still came out excellent!

  66. These are amazing. I used 1/2 of coconut oil and the other half subbed applesauce. Still turned out awesome! Thanks!

  67. I’ve been making this recipe for a year now. My picky non-vegan husband thought these were regular chocolate chip cookies.

    If you have a vegan oatmeal raisin cookie recipe just as good as this, I would like to try it.

    Thanks!

  68. With this chocolate chip cookie recipe, there is absolutely no reason to make the traditional Toll House recipe or any other recipe that uses eggs and dairy! Keep this one bookmarked or print it out keep in your own homemade cookbook!

  69. These are the best! Everyone has loved them. I’ve made them several times including for a work event. I get request to make more from everyone that’s tried them (all non-vegans)!! Thank you!

  70. Was craving some cookies tonight and decided to give these a whirl. I followed the recipe exactly and they came out perfectly. They weren’t crumbly at all, and rolled into ball easily. I flattened them out a little and they didn’t break apart. They baked perfectly, and the texture was chewy and delicious. Even my non vegan husband couldn’t stop eating them. The one thing I will change in the future is that I will add some salt. These cookies were amazing but I missed that salty buttery quality (just personal preference.) I’ll definitely use this recipe again and make them for family and friends to try without telling them they’re vegan. ;) Thanks for the recipe!

  71. Love this recipe! replaced brown with coconut sugar,, added some espresso powder and sprinkled Maldon sea salt flakes after pulling them out of the oven…will definitely make again!

  72. These cookies were very good! I found them a bit to baking soda/powder-tasting for my taste. Next time I may leave one out. But perhaps this was because I used a half cup of brown sugar and a half cup of white sugar (because I ran out).

  73. THANK YOU for this recipe. These are the best chocolate chip cookies I’ve ever had, vegan or not. I have made them for family and friends and now they request them at get-togethers :) I followed the recipe exactly and they came out perfect.

  74. Look horrible and tastes horrible. Worst vegan cookies I have had and I followed the directions exactly the way it was stated. Something went wrong somewhere.

  75. Use “refined” coconut oil and your cookies won’t taste like coconut at all. It’s the same oil I substitute butter for when I feel like eating cleaner and I also use it to make my homemade soap! Anyway, there is no flavor or scent when you get refined. Unrefined is a different story… My husband picked some up for me at the store and got the unrefined which I’ll just have to use as a body oil, because when it comes to cooking with unrefined coconut oil, ew… unless you’re fixing something with coconut, otherwise it’s a no-go. I haven’t tried the recipe yet, but am going to soon… I’m opening a Deli & Coffee Bar and am looking to have some Vegan options… Will review again once I’ve baked them… Just wanted to send a helpful hint out there :)

  76. Can you use another type of oil other than coconut? I made them with coconut and loved everything other than that coconut taste.

  77. These are the BEST vegan cookies I have ever made or eaten! Everybody loves them without knowing they are vegan! Thanks for sharing this recipe I love it!

  78. Cookies taste too oily. Followed the recipe precisely. The dough didn’t have the taste I would have expected so I didn’t have high hopes when baking…just disappointed overall. Cookies were soft and didn’t fall apart but they lack flavor and they taste too “heavy.” Would not recommend.

  79. I just made these cookies about 30 minutes ago are they are so freakin’ good! The wet base is a bit liquidy and it was perfectly fine :) Followed the recipe except added extra flour and milk until I got the consistency I wanted, and threw in some almond extract ’cause why not? I can say with 95% certainty they taste and have the same mouthfeel and texture as the non-vegan CCC my family has been making for years (and they taste really good when you haven’t had a proper vegan CCC in years <3).

  80. First, March 18th is my birthday. We have food allergies and my name is not Kim but I can’t tell you my real name because I am 8. Second, this is my favorite chocolate chip cookie recipe! Maybe the only ones I have eaten. thank you for making the recipe.

  81. I’ve been making this recipe as written for the past year with great results. Became my family’s favorite chocolate chip cookie recipe! Sadly my youngest added a wheat allergy to his allergy list. I decided to attempt this recipe with GF flours knowing it might be a disaster. ;) While obviously a bit different than the cookies are as written, I still ended up with a very yummy cookie that didn’t taste less than. I added two flax eggs to the wet ingredients and used 1 cup almond flour plus 1 1/4 cups of GF 1 to 1 flour. I also refrigerated the dough after mixing while the oven warmed up. No need to flatten the cookie, just dropped rounded spoonfuls since it was a wetter dough due to the flax eggs. Otherwise I followed the recipe as written.

  82. I tried this recipe and found the cookies to be a little bland and dry. So the second batch I added a splash more vanilla extract, about 1/8 teaspoon cinnamon and 1/4 cup flax meal. These cookies turned out tasty, chewy and had a nice color from the cinnamon. Thx for providing a good vegan cookie recipe!

  83. My one complaint is that these were TOO delicious so I ate much of the mix raw because I couldn’t bear to wait! A perfect recipe, these will be my go to cookies from now on! Thanks Rebecca

  84. Just made these and they came out very well, even with a couple of substitutions (I live in Turkey, couldn’t find “all purpose flour”, what they have here just translates as “flour”, plus couldn’t find coconut oil so I used hazelnut oil). They were a bit cakier than probably the original recipe would result in, but still chewy in the center and a great flavor that I’d never guess were vegan if I hadn’t made them myself. Nice recipe, thanks!!

  85. Hello,

    I’m thinking about baking this for my work as there’s a couple of people who are vegan. I thought that it would taste better if I cook it on the day. (Aka in morning when I’m rushing about.) I wonder if it would be ok if I bake and leave it overnight?

    • Sorry if this is too late, but these cookies are perfectly fine to leave overnight. In fact, I find the texture is improved when they are fully cooled.

    • I always thought brown sugar was fine because it just has molasses added. White sugar, however, is often containing cow bones to obtain the white color. These cookies are insanely amazing though!

  86. I love this recipe so much. After years of teasing from my roommates for being vegan, this is one of the recipes they swear is not vegan! I add cinnamon chips and rice milk as a substitute. I also used earth balance due to running out of coconut oil. Thank you for showing people veganism can be fun and delicious! -Luke

  87. This is my go to cookie recipe! Also delicious. Made them for a school party, hoping to show my classmates that vegan desserts are just as good without the cruelty!

  88. these were very good, i didnt have coconut oil so i used earth balance, and no vanilla, so i used maple syrup and they came out great!! thanks! ! :)

  89. I just made these, and they turned out SO amazing! I subbed coconut sugar for brown sugar and halved the salt, after reading a few reviews that the original recipe was too salty. Perfect and so easy!

  90. These were so delicious!! OMG. I doubled the almond milk and used coconut palm sugar. Added about 1/2 cup of chopped walnuts to the batter as well.

    • Hi Angeline, I’m making these for the first time today. Why did you “double the almond milk”? Are the cookies dry?

      Thank you,
      Cecilia

      • Hi Cecilia,

        When I looked through the comment section there were a few people who said they doubled the almond milk or an additional 1tb or 2tb to it. I decided to double it. I’m glad I did! These cookies were so moist. Days later and they were still very moist. Delicious.

  91. Mine came out salty, too. It wasn’t the salt, though; it was the baking soda. But I understand why it is crucial for this recipe. Hm, I think I might balance that out by skipping the salt next time. Otherwise, hands down the best chocolate chip cookies known to man kind. Thank you!

  92. Was excited to make these based on all the rave reviews. They just came out of the oven. The only substitution I made was coconut sugar for brown sugar. I agree with whoever commented saying the cookies taste salty. I would half the salt next time. Also, the coconut flavor was a bit overwhelming (and I like coconut!). They weren’t bad (I’ve eaten two already), but I might look to try a different recipe next time.

    • I just wanted to chime in, as a long-time vegan, that the majority of brown sugar (in stores) is NOT vegan. It’s white refined sugar made w/bone char to which molasses is added.

      • Only cane sugar is ever put through bone char filter. Do a search for beet sugar- it may be GMO but never filtered through bone char. Yes, brown sugar is just added molasses.

  93. Well, apparently it’s me, cause everyone else posted rave reviews. My cookies turned out awful!! I followed the recipe to a T. I wanted to send a care package to my Vegan Granddaughter away at collage, but I can’t send her these. I spent way too much time trying to get the crumbly stuff to resemble a raw cookie & “smooshing” it together on the cookie sheet. & after all that time , they don’t even taste good…at all. I’m not just unhappy with the $ 20 I spent on the ingredients, but mostly I’m sad can’t send her anything tomorrow. Pretty sure I won’t try this recipe again. Not even sure why I rated it with 2 stars, lol

    • I’m sorry they didn’t work out for you. They’ve never turned out anything less than wonderful when I’ve made them. I’m also sorry you spent so much on ingredients, you should check out Aldi. It could save you a lot of money!

    • I’m sure you could use regular milk without any noticeable change to the cookies. They will NOT be vegan anymore, but if that’s not a concern, then go for it!

  94. Love this recipe! Made it a second time without chocolate chips but two heaping tablespoons of peanut butter instead and a quarter cup coconut oil mixed with a quarter cup sunflower oil because I don’t like the coconut taste. Best cookies ever ever ever. Made them two nights in a row- my dog nearly died when he got to lick the batter! Vegan so no chance of salmonella

  95. These cookies were fantastic! I doubled the recipe and was actually able to get 63 cookies. :) Thanks for sharing this recipe, I will keep this one in my arsenal forever! <3

  96. Marvelous recepie!
    I used coconut milk instead because I love it and added half a cup of chopped peanuts, most awesome vegan cookies I have ever made.
    Thank you.
    😄

  97. These cookies are wonderful! Only change i made was that I uses organic whole wheat flour. The cookies turned out perfectly! Thank you for sharing this great recipe!!

  98. I made these vegan chocolate chip cookies….and to my surprise, they are AMAZING!!! I had my husband try them, before I told him they were vegan, to get a not-even-close-to-eating healthy-person’s perspective and he LOVED them. (So you know these are good!) Thank you so much for the recipe!!

  99. These are PERFECT. I didn’t use all of the required brown sugar (ran out) so I used 3/4 c and they were still on point. I’m so excited to have finally found a vegan cookie recipe that is better than traditional chocolate chip cookie recipes – and easier! Wonder if I could use the base recipe and add in coconut and almond slices instead of the chips to recreate the Whole Foods Vegan Coconut Almond cookies?? I would be in heaven!

  100. I’m so excited for these cookies ! The smell is phenomenal – I went with some of the reviews and did 1/2 and 1/2 organic sugar and brown sugar . Also I’m out of salt ! So I had to skip it , hopefully it goes well , added a tablespoon of almond butter too , fingers crossed !

  101. Yay!! I make these at least weekly and bring them to work to feed to all my non-vegan coworkers. They love them, of course! Thank you for sharing this glorious recipe!

  102. Could someone help me out– these were AMAZING, I honestly could not tell the different in taste from non-vegan CCC. However, my cookies came out very flat and very dark. I did use dark brown sugar so I’m sure that is to blame for the color, but I can’t figure out why they’re so flat? I followed this recipe to a T, and I even tried baking them for different time periods to see what works better (1 batch for 10 mins, 1 batch for 7-8 mins) and they still spread and came out flat. My dough was perfect, not crumbly, with the same texture as traditional cookies. Is this just norealized, or can I fix this??

  103. Okay so I made these for the second time and made some changes based on tips from other reviews. The first time I made them they were crumbly and had an overall brown sugary taste.
    This time I used coconut sugar, added 1 teaspoon of cinnamon, did 1/4 cup of peanut butter and 1/4 cup of coconut oil, and lastly added an additional 4 tablespoons of milk to have a creamier cookie dough which resulted in AMAZING cookies! Soft, thick, and more solid with a much better taste!

  104. Wow my cookies turned out perfect thanks you my daughter and I just made some and they taste so good I will be using this recipe again can’t wait to make them for my non vegan friend and family.

  105. This was my first attempt at vegan baking, and I am so very pleasantly surprised. I made them for my son’s girlfriend who is vegan so wanted to be sure they turned out good, and boy oh boy did they ever!i I only had bread flour so used that and had to bake them a little bit longer but these are fantastic, and I will definitely make them again! Thank you!

  106. Hi! I love your recipe and have made it many times! Thought I’d share some tweaks I’ve tried that have just pushed it over the top in terms of awesomeness.

    – use half brown sugar and white sugar
    – to save money, Ghiradelli mini chocolate chips are accidentally vegan. Much more affordable than Enjoy Life (at least, in my area)
    – after adding the specified amount of milk, add extra milk a bit at a time until the dough comes together more and isn’t crumbly – more like regular dough would be. Sometimes I’ve used up to double the milk and other times it just need a tbsp or two. It helps a lot!

  107. I followed the exact recipe , The cookies were wonderful except I felt they were salty!! Can I skip the salt next time I bake it?

  108. When you measure…. Is it melted 1/2 cup coconut oil? Or is it still “soft” out of the jar when you measure?

  109. Wow wow wow! Made this exactly like the recipe. Used all organic ingredients and Enjoy Life semi sweet chocolate chips (no trader joes by me) and they are amazing. So ooey gooey and delicious! So easy to make to and my 6 year old loved helping (and nibbling on the cookie dough). Thank you!

  110. Followed the recipe exactly and they turned out wonderfully! My coworkers love them. My resulting cookie dough wasn’t crumbly at all, just the right consistency. I used softened coconut oil and Silk almond milk (original flavor). Definitely going to be my go-to cookie recipe from now on. :)

  111. These cookies were so amazing. I recently bought vegan butter so I used 1/4 vegan butter and 1/4 coconut oil. For some reason we didn’t have plain flour in the house so I used 1 cup oat flour and 1 cup self raising and omitted the baking soda and powder. They turned out like gooey and buttery heaven. This recipe’s a keeper

  112. Followed this recipe to the T and it turned out great! I made only one change and that was i used coconut shortening instead of the 100% coconut oil. So chewy and soft my non-vegan mom also loved these cookies! Thanks for the recipe <3

  113. Love them! Gave some of them to a bunch of friends and told them afterwards that they are vegan. Guess what, they wouldn’t believe me! Will definitely make them again! Thank you!

  114. Hello! I just found this recipe and it looks great! I do have one question though.. Is it fine to leave out the baking soda and baking powder? Because I don’t have either one of those..

  115. I did everything exactly to the recipe and it was fine but I faced one issue D; The cookies had the perfect texture and size but were a bit salty? Don’t know why..

  116. I made these cookies for over 60 people and they all said they were amazing!!! None of them are vegan either, and I didn’t even tell them that these were vegan.
    My only concern is that these came out a little flat and were very brown in color, but that may be because my coconut oil wasn’t very high quality and the brown sugar was too dark.
    I’ve had a reputation for making yummy baked goods long before I went vegan about half a year ago, and this was my first time making something vegan for a large group of people and I’m so happy with the wonderful feedback! Will definitely be making these again :)

  117. The best cookies I ever made! I don’t use all purpose flour and didn’t know how my four blend flour would work so I used a wheat pastry flour instead and loved them. The difference in flour required an extra 10 minutes of baking but so worth it! This is a keeper recipe. Thanks!!

  118. Made exactly as written except used slightly less sugar (but not less than 3/4 cup). Thanks for clarifications about the coconut oil being like room temp butter – no problems with texture before baking and amazing perfect cookies after baking for 8 minutes. Came out to about 20 cookies. Loved by myself, my husband, and gave most of them to my father-in-law for his birthday treat (we’re sure he will love them too!) Thanks for the fabulous recipe and the helpful reviews.

    • I made these and like everything except the overwhelming brown sugar taste. Do you think I could substitute coconut sugar?

  119. These are so good!! I made them with dark brown sugar instead and they are absolutely heavenly. They taste just faintly of coconut which I really love!!

  120. These are fantastic! I melted my coconut oil in the microwave and just let sit for a minute to finger temp. I used vanilla soy. Made a perfect cookie dough ball – not crumbly, not oily, just really smooth and cooked on 175C for 12 minutes. They are like normal cookies!! Delish. Thanks so much.

  121. Oh my goodness! Simply ooey, gooey with a crisp edge…whoa. My son and I are eating these warm right now! I try new CCC recipes all the time…we always go egg-free due to allergies. These taste decadent and are a real treat. I subbed 1/2 Smart Balance spread and 1/2 nutiva shortening (out of coconut oil). Thank you for the recipe!

  122. Can someone help? I really do not know what I did wrong, but my cookies came out horribly. First I partially melted the (unrefined) coconut oil by letting it sit over the preheated oven for a minute or so, then I added turbinado sugar (only sugar I have) and mixed everything else together. The dough itself was NOT at all crumbly like everyone else said; it was spoonable and easy to roll into balls. When I took them out the oven they looked PERFECT however the taste was just… awful. It honestly tasted like popcorn (?!?!) and they were very oily….. Does anyone have any idea why this happened?!

    • Rachel, I’m sorry your cookies didn’t turn out. Baking is such a science, that I’m sure the sugar (and any other modifications you made) had an impact on the outcome. If you follow the recipe exactly, they should turn out great. Best of luck for your next batch!

  123. My daughter is acutely allergic to milk and eggs (6 of the main food allergy actually) so things like cookies have always been something I worried she would miss out on. These where PHENOMENAL we’ve tried tons of recipies. I used almost fully liquid coconut oil (sat it next to my oven while it preheated and mixed the dry ingredients first) and the cookies a moist and chewy even cool!! Thank you so much for sharing!!

  124. These were fantastic! My daughter has just recently gone vegan and made these last night, and they were much better than any previous cookie attempts prior to veganism. Really good, and she made them exactly as written. Thank you!

  125. These are great, a lot better than many butter/egg CCC recipes I’ve tried. I stumbled upon this because we don’t currently have any eggs, but I needed cookies (I used regular chocolate chips). Also, the dough was really dry and crumbly, which worried me — but they turned out perfectly.
    Thanks!!

  126. Cookies were really good!! I was looking for a late snack and I had all the ingredients… Winner!! Very easy to prep! I baked for 8min.
    My coconut oil was runny, I noticed someone asked about that. I wish I could of posted a picture of the cookies. This recipe is a keeper!!!

  127. I used 1/4 cup coconut oil & 1/4 cup crunchy peanut butter as the “fat” for the recipe & they were fantastic…the best chocolate chip cookie recipe ever.

  128. After making these cookies now for over a year, I felt the need to leave a comment. These really are the BEST vegan cookies I have ever tasted. I love how they stay soft and chewy until they are all gobbled up a few days later. My kids LOVE these and enjoy helping me make them. I just use whatever non-dairy milk I have on hand. I’ve even used half brown sugar and half regular sugar when I ran out of brown and they still turned out great. Thank you so much for this recipe!

  129. You were NOT kidding. These are the best chocolate-chip cookies I’ve had, hands down, vegan or non-vegan. I can’t eat coconut so I had to substitute sunflower oil, but it worked great.

    I also tried making a batch with all whole-wheat flour and I think I found a way to work it: I replaced half a cup of the brown sugar with a third of a cup of maple syrup and lowering the temperature by 25 degrees. They turned out nice and soft.

  130. I made these this past weekend. I had really high hopes after reading so many great reviews – and they were tasty, but not what I was expecting. I followed the recipe exactly, no substitutions, and mine came out pretty dry. Again, they were tasty, and people seemed to like them, I was just hoping for a more gooey/chewey kind of chocolate chip cookie recipe.

    • Could also be the way you measure your flour. Chocolate chip cookies are not so forgiving, at least the recipes I use. I made a double recipe today cause my friend accidentally added the leavening for this recipe to both bowls of flour, so i thought no problem, what’s an extra 1/3 cup of flour in a double recipe. I adjusted. but something still seemed off after the first pan so I added a bit more water. I use water and oatmeal, and a little ground sunflower seeds to replace the almond milk which works well usually. Came out okay. The first time i made this recipe they were delicious, couldn’t tell they weren’t made with eggs and butter. Will have to try again.

  131. Love these cookies as is and sometimes with substitutes. I just switch out the coconut oil with Earth balance spread (and reduce the salt to 1/4 tsp) , and then chickpea liquid (aquafaba) instead of almond milk! Great recipe. Thank you! 😊

  132. I was confused on whether or not to use solid or liquid coconut oil. I ended up using room temperature solid coconut oil and the mix came out very dry. Should I have used melted coconut oil instead?

    • These are soo good! I made these yesterday for work, and everyone loved them. I told them that they were vegan after everyone had had one, and they said they couldn’t even tell! Two thumbs up for this recipe! I used coconut almond milk (to get an extra coconut flavor) and they turned out chewy and delicious! Thanks again for the recipe! I haven’t found a better one after being vegan for a few months.

    • Yes I believe so. It is called “unrefined” coconut oil. They should turn out fluffy and chewy! Hope this helps:)

  133. I tried this recipe today and the cookies didn’t flatten, they were more like “cookie bites”. I also got a lot more than 12-15 cookies. I used 1 cup regular flour and the only other flour I had was wheat flour, so that’s probably why! other than that it was great :)

  134. I normally have an issue with coconut oil in recipes (everything comes out too oily), but these were great. I followed the recipe as it is here and they are a hit. Next time I’ll add a teaspoon of cinnamon (my not so secret ingredient in CCC) but I didn’t this time because people here in Korea think Cinnamon tastes like medicine. ;) The cookies are great now, but I think they’ll be even better with the cinnamon.

  135. So delicious! I would never be able to tell they are vegan if I didn’t know(; i used chocolate almond milk instead of regular almond milk because that’s all i had, but other than that I followed the recipe exactly

  136. Oh my goodess this is the most perfect cookie recipe ever. I used coconut sugar instead of brown and cashew milk instead of almond and they were perfect! 8 minutes was perfect, and when they cooled they stayed soft and chewy :) THANK YOU for giving me a new go-to cookie recipe!

    • Jen, I’m so glad you enjoyed the cookies and that they turned out well with your substitutions! I appreciate you taking the time to leave a comment :)

  137. Okay they’re GOOD. I’ve been searching for a good vegan cookie recipe and i think that i can say that i’ve finally found it. Mine turned out a bit big, they raised in the oven so next time i’ll flat them a bit more. Otherwise they were really good. Thank you for the recipe !!

  138. Wooow these are amazing!!
    I stuck to the recipe word for word and they turned out perfectly
    They are soft but chewy and gooey with chocolate- soooo good. My non-vegan family ate them and didn’t even think anything different and they were surprised when I told them there was no butter milk eggs etc used.
    Will definitely be re making this very soon :)

  139. So delicious! My boyfriends non vegan family loved them! Mine were a little spotty, but I’m thinking it’s because I used coconut sugar. Will definitely be making again soon.

    • I love this recipe so much! It’s the best vegan cookie recipe I’ve found. I do use coconut oil and coconut milk and they turn out perfectly. I was just wondering if there is a way anyone knows of to successfully make these gluten free? Thank you so much!

      • Update!
        I made these cookies like I usually do (with coconut milk instead of almond and coconut sugar instead of brown) but I used Bob’s Red Mill Gluten Free All Purpose Baking Flour this time. They flattened out a lot but they were amazing! I will definitely continue to make the gluten free.
        Thanks so much for this recipe!

  140. I came across your recipe yesterday and have made them three times since! They are that good. I’m eating one as I type this. 😋
    I didn’t have almond milk, so following a previous comment I used 1c of water instead. They are perfect to me and my family. Thanks for the recipe!

  141. Just lovely!

    I added a bit of cocoa powder, mixed the all purpose flour with some whole wheat flour and used oat milk instead of almond milk..the result is absolutely yummy!

    Thanks so much <3

  142. 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.

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

  144. 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!!!

  145. 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!

  146. 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!

  147. 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?

    • 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!

      • 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 :)

    • So I finally got a chance to try these as freezer bake cookies and they are great! They do become very hard to cut from frozen, so I let the dough thaw for just a few minutes before slicing. I sliced about 1/3 of an inch thick and baked from frozen for about 9 minutes. Yum!

  148. 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?

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

  150. 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!

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

  152. 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!!!!!!!!

  153. 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!

  154. 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.

  155. 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.

  156. 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.

  157. 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

  158. 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:/

    • 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!

      • 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

        • 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 :)

          • 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?

          • 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.

  159. 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!

  160. 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!

  161. 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]

  162. 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!

  163. 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!!

  164. 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.

  165. 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?

    • 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.

    • 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? : )

      • 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? : )

        • 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.

          • 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! :)

          • I JUST made these last night and mine had an aftertaste as well .. but I know why in my case, it’s s cause I used unrefined/extra virigin Coconut oil.. it has to be refined or it will taste odd. Mine has a before taste and aftertaste lol I love coconut but I don’t dig this odd oil flavor in my cookies. So I’m gonna test with refined coconut oil..

    • 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

  166. 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?

  167. 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!

  168. 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! ^_^

  169. 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!

  170. 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!!!!

  171. 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?

    • 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 =)

        • 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.

  172. 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!

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

      • 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

        • 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.

        • 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.

  173. 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!!! =)

  174. 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.

  175. 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!!!

  176. 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!

    • 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!

  177. 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.

  178. 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!

  179. 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…

    • 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!

    • 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.

  180. 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!

    • 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! :)

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

  182. 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.

      • 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!

    • 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.

    • 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. :)

    • 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!

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

  184. 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?!

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

  186. 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.

  187. 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!!

  188. 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!

    • 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 :)

  189. 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 (:

  190. 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!

  191. 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!

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

  193. 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!

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

  195. 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

    • 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! ???

    • 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!

    • 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.

  196. 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.

  197. 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!! :)

  198. 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).

  199. 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!

  200. 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.

  201. 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 :)

    • 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!

  202. 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!

    • 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.

  203. 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.

  204. 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!!

  205. 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.

  206. 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.

  207. 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?

    • 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. :)

  208. 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! :)

  209. 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?

    • 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 :)

  210. 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!

  211. 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!

    • 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!

    • 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.

  212. 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.

  213. 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

  214. 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!

  215. 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!!

  216. 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!!

  217. 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.

  218. 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.

    • 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.

    • 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!

  219. 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?

    • 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!

  220. 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.

  221. 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.

    • 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!

      • 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

        • 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.

  222. 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!

  223. 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

    • 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!

  224. 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!

  225. 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!!

  226. 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

  227. 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

  228. 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!

  229. 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 :)

  230. 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 :)

  231. 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!

    • 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 :)

      • 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.

        • 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¢

  232. 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!!:))

    • 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.

  233. 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.

  234. 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!

  235. 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.

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

  237. 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!

  238. 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.

  239. 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.

  240. 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

    • 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!

      • 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! :(

    • 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 :)

  241. 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!!

    • 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 :)

  242. 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.

  243. 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.

  244. 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 :)

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

  246. 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.

  247. 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!

  248. 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.

  249. 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 :)

  250. 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.

  251. 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!

    • 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 :)

  252. 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

  253. 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!

  254. 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.

      • 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

    • 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 :)

    • 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.

  255. 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

  256. 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.

      • 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! ;)

  257. 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 !

  258. 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.

    • 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!

      • 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.
        :)

      • 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.

  259. 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?

    • 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 :)

  260. 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!

  261. 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 :)

  262. 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!

  263. 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!

    • 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.

  264. 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!!!!

  265. 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?

  266. 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!

  267. 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

  268. 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!

    • 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.

  269. 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.

  270. 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.

  271. 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!

  272. 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!

    • 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! :)

    • 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 :(

  273. 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!

  274. 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!!

  275. 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

  276. 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.

  277. 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!

  278. 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!

  279. 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!

    • 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 :)

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

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

  281. 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!

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

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

    • 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.

  284. 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

  285. 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!

  286. 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!

  287. 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!

  288. 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!

  289. 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!

  290. 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?

    • 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! :)

    • 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

        • 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.

  291. 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.

    • 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!

      • 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?

        • 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.

  292. 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.

  293. 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!!!

    • 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!

  294. 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. :)

  295. 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. ;-)

  296. 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!!!

  297. 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.

  298. 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)

  299. 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

  300. 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.

  301. 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!

  302. 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.

  303. 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.

  304. 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!

  305. 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!!

  306. 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! :]

  307. 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.

    • 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…

  308. 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?

    • 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!

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

  309. 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!

  310. 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.

    • 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…

  311. 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!

  312. 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!

  313. 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!

  314. 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!

    • 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!

      • 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.

  315. 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!

  316. 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!!!

  317. 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.

    • 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!

  318. 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!

  319. 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. :)

  320. 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!

  321. 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 :-)

  322. 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!

  323. 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 :-)

  324. 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!

    • 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!

  325. 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!

  326. 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!

  327. 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!

  328. 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.

    • 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!

  329. 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!!!

  330. 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.

    • 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 :)

  331. 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 :)

    • 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.

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

  333. 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.

  334. 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.

    • 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!

  335. 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!

  336. 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.

  337. 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!

  338. 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!!! (-:

  339. 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.

    • 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!!

    • 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.

    • 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.

    • 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.

  340. 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?

  341. 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!!

  342. 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!

  343. 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

  344. 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.

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

  346. 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!

  347. 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.

  348. 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!

    • 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 :)

  349. 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!

  350. 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

    • 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!

  351. 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!

  352. 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?

  353. 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!

  354. 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. :)

  355. 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! )

    • 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!

  356. 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.

    • 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!

  357. 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.

    • 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! :)

  358. 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.

  359. 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!

  360. 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!

  361. 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!!