Go Back

Vegan Chocolate Chip Cookies

This recipe is a family favorite. We typically end up making it at least once a month.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 servings
5 from 1 vote


  • ½ c Sugar
  • ¾ c Dark Brown Sugar, Packed
  • 1 tsp Salt
  • ½ c Refined Coconut Oil, Melted
  • ¼ c Non-Dairy Milk
  • 1 tsp Vanilla Extract
  • 1 ½ c Flour
  • ½ tsp Baking Soda
  • 4 oz Vegan Semi-Sweet Chocolate, Chunks
  • 4 oz Vegan Dark Chocolate, Chunks


  • In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  • Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  • Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  • Fold in the chocolate chunks evenly.
  • Chill the dough for at least 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  • Bake for 12-15 minutes, or until cookies just begin to brown.
  • Cool completely.
  • Enjoy!


This recipe is courtesy of Tasty and included on the June theme as a demo of the recipe card design.