These are the vegan chocolate chip cookies I've made for countless birthdays, gatherings and just to nosh on! It's a simple recipe but it makes the best cookies - soft, chewy and ultra delicious. My secret is a bit of almond flour in the dough to add richness and flavor.
Table of Contents
Best vegan chocolate chip cookies
These vegan chocolate chip cookies are crispy around the edges, chewy and soft near the center, and studded with more chocolate chips than you can imagine! And they are extraordinarily easy to make.
You need just eight pantry ingredients for the cookie dough, and one bowl. And you can even make them with whole wheat flour if you want them to be healthier (more in the FAQs below).
I like adding a little bit of almond flour to the recipe. Although an unconventional ingredient in chocolate chip cookies, the almond flour elevates the flavor ten-fold - and adds valuable nutrients to these cookies. If you are making the cookies for school and want them to be nut-free, substitute the almond flour with more regular flour. The cookies are huge, each more than 3 ½ inches across, but you can absolutely make them smaller if you want to.
This was one of my son Jay's favorite cookies, and the ones he most requested when he wanted to share with friends at school, or with teachers. I've received a million compliments for these over the years, but you don't have to take my word for it -- try them!
You might also enjoy my recipes for vegan keto chocolate chip cookies, vegan sourdough chocolate chip cookies and vegan white chocolate macadamia nut cookies.
This is an awesome recipe! I have been making these cookies for my family for the past couple months. My entire family loves it, including my two finicky young sons. - Moreen T
Recipe card
Vegan chocolate chip cookies recipe
Ingredients
- 2½ cups unbleached all purpose flour
- ¼ cup blanched almond flour (optional. Substitute with an additional ¼ cup of all purpose flour)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1â…“ cup granulated sugar
- ¼ cup vegetable oil
- ¾ cup applesauce
- 1 tablespoon pure vanilla extract
- 1¼ cup vegan semisweet chocolate chips (divided)
Instructions
- Preheat oven to 350 degrees F/180 degrees C. In a bowl, whisk the flour, baking powder, baking soda, and salt.
- Add the wet ingredients-- sugar, oil, applesauce and pure vanilla extract-- to the bowl.
- Use a spatula to mix until combined.
- Stir in 1 cup of chocolate chips.
- Scoop out mounds of cookie dough on a parchment-paper-lined or silpat-lined baking sheet. Add more chocolate chips on the cookie tops, pressing them in lightly. Bake each batch of cookies in the oven for 15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes. Then, gently, using a spatula, transfer them to a wire rack where they will continue to cool and firm up.
Notes
The cookie dough can also be frozen for up to two months. Thaw completely before baking cookies.
Nutrition Information
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My top tips for success
- Don't overmix the cookie dough after adding in the wet ingredients. This ensures that you do not accidentally develop gluten strands in the flour, which would make the cookie bready. Mix the wet ingredients into the dry with a spatula, not a whisk, and stop as soon as the dough comes together and there is no dry flour in the bowl.
- These are drop cookies, so you just need an ice cream scoop or a spoon to drop them on the baking sheet. Or, for a nicer shape, you can roll them up into cookie dough balls with oiled palms. They'll spread nicely while baking into perfect rounds.
- Line the baking sheet with a silpat sheet or with parchment paper. This will ensure you can lift out the cookies easily after they bake.
- The cookies will be soft once they come out of the oven. Let them stand on the baking sheet over a rack for 10 minutes, then gently lift them off the baking sheet and to a rack where they will continue to firm up.
- The applesauce subs for fat so you need less of it, and it gives the cookies even more flavor and tenderness.
Vegan chocolate chip cookies FAQs
Most chocolate chips in grocery stores are not vegan because they contain milk solids. But you can find vegan chocolate chips quite easily online, like this brand I use. Nestle Tollhouse also now offers vegan chocolate chips.
You don't need an egg substitute like cornstarch, egg replacer powder or flax eggs for this recipe. The applesauce adds tenderness and some moisture to the recipe, and it also enhances the flavor of the cookies.
You can make these cookies with gluten-free flour, but I would also like to point you to recipes I've already posted for keto vegan chocolate chip cookies and grain free chocolate chip cookie recipe. Both are gluten-free.
I've tested these cookies with avocado oil, with olive oil, with coconut oil and with melted vegan butter. If using coconut oil, use refined coconut oil. Vegan butter adds a nice flavor but avocado oil is hands-down my favorite because it's easier to use and gives the best textured cookies.
To make these cookies wholegrain, use whole wheat pastry flour. Or substitute half the all purpose flour with regular whole wheat flour.
First published in July 2017. Updated and republished on Dec. 10, 2024.
Pooja says
This was an amazing recipe! The cookies turned out so soft and chewy. I didn’t have molasses but I’ve heard light brown sugar gives a chewier taste so I added a tbsp of that and they came out wonderful! Thank you for this amazing website!!
Vaishali says
Hi Pooja, so happy to hear!
geneva says
Where does this recipe call for molasses? I am confused because I know that adding molasses makes cookies chewy. But I don't see it in the ingredients list. Please advise. Thank you.
Vaishali says
Hi Geneva, you can add 1/2 teaspoon molasses along with the sugar for chewier cookies. I had it in a past version of this recipe but removed it because it's not an ingredient everyone has in their pantry.
Kate says
These were so simple to make and they taste incredible! They’re perfectly fluffy inside while having a crispness on the outside. I will definitely be making these again!
I only needed 1cup of sugar and chocolate chips and they turned out lovely. No regrets here!
Vaishali says
Kate, awesome, so happy you enjoyed them.
Annette says
FYI, Guittard makes chocolate chips that do not contain dairy or palm oil. I find them at Target, Safeway and most markets. Most chocolate chips these days are made with inferior chocolate and taste horrible, but Guittard is still yummy.
Vaishali says
Thanks for the great tip Annette!
Moreen T says
This is an awesome recipe! I have been making these cookies for my family for the past couple months. My entire family loves it, including my two finicky young sons. Thank you for the recipe. God Bless you always.
Lusi says
Hi! Can you substitute the applesauce for mashed banana or will the flavor be overpowering?
Vaishali says
You will have some banana flavor but it should taste great.
Mya says
Hi Vaishali,
Is it ok to use 2.5cups of oat flour instead of the wheat & almond flour?
Thanks!
Vaishali says
Hi Mya, you might find it difficult for the cookies to bind, with only oat flour. If you want to go gluten-free, an all purpose gluten-free flour could work better.
Vasudha says
Hi Vaishali,
I stumbled upon your site and I have gone crazy ever since. Can't wait to try each one of your recipes.
In this recipe, why do you use molassis? Can I choose not to add it? Or is there a substitute for this?
Big fan,
Vasudha
Vaishali says
Hi Vasudha, thanks for the kind words! The molasses adds deep, rich flavor, but yes, you can totally leave it out. Hope you try the cookies! 🙂
Cathy says
Hi, Would you know how long do they stay fresh in a sealed container. I am hosting a vegan baby shower, would love to make them in advance? Thank you!
Vaishali says
Cathy, about a week. You can refrigerate for longer.
jcjabdj says
What can I substitute the wheat flour for?
Allergic.
Vaishali says
You can try a gluten-free flour mix. If you do, I'd love to hear how they turn out.
Priya says
Hi vaishali, made the cookies last weekend. Best cookies I have ever baked. Thanks a lot.
Vaishali says
That's awesome, Priya, so glad you tried 'em!
Shauna says
Hi! What would be your suggested substitute for the almond flour? I have an allergy..thanks!
Vaishali says
Shauna, try coconut flour.
Priya says
Hi vaishali
Can I substitute almond flour with app flour?
Vaishali says
Hi Priya, yes, that's fine.
Ruth says
OMG Vaishali! These really are the best chocolate chip cookies. I made these for my son, who is lactose-intolerant, and this recipe is going to replace my regular one. Thank you, thank you.
Vaishali says
Ruth, that's lovely to hear. Thanks for letting me know!
wolp says
I also have a question. Is the calorie count 120 calories or 120,000 (kcal) as stated in the beginning of the recipe.
120,000 sounds too high, so i'm betting on a typo?
Vaishali says
Hey Wolp, thanks for the question! I've left my science days far behind, so this question really messed with my head (in a good way) and I spent a good part of this morning researching it. Here's what I found: a kilocalorie, or a kcal, in Britain, is the same as a calorie listed on American nutrition food labels. So whenever you see a calorie on our food labels here, it is actually a British kilocalorie, and yes, we are supposed to be consuming 2000 kcal per day, according to the USDA. Here's one little snippet of info that might make it somewhat clearer:
Namrata says
Cookie recipe with just 1/4 cup of oil 😮 ? Whoa that's amazing! Normally cookie recipes call for more oil so I seldom bake them. This one I should try! Thank you for sharing 🙂
Vaishali says
Hey Namrata, yes, the applesauce really helps keep these cookies from drying up and subs nicely for the oil. Hope you try!
Aimee Brimmer says
I'm with you on the oil. I think you definitely have to consider your source. I believe coconut oil is a healthier choice than any animal fat. That said, its still a fat, so I just practice moderation. Although, these cookies look awfully tempting, lol! The look lovely! I have a question though. In your blog post you mention there is only 1/4 cup of oil in the cookies, but in the recipe, it calls for 1/2 cup. Which is the correct amount? Thank you. 🙂
Vaishali says
Hey Aimee, that was a typo-- sorry! It is 1/4th of a cup. Corrected now!
Aimee Brimmer says
Thanks so much! 🙂