The Best Vegan Chocolate Chip Cookies

February 18, 2019

These Vegan Chocolate Chip Cookies are THE Best! Don’t believe me? Try them for yourself. More importantly, the use of applesauce (Yes, you read it right!) gives these cookies a nice chewiness, softness, + gooeyness that will leave you wanting just one more cookie (or maybe 2 or 3! Haha!). Super easy to make and whipped together in 20 short minutes.

The Best Vegan Chocolate Chip Cookies

Everyone loves cookies, right? I know that I do! I’m almost insanely obsessed with a good cookie. Haha.

I don’t know about you, but I haven’t had many AMAZING Vegan cookies until now. These cookies are tried and true and while they definitely require a little more TLC during the prepping and baking stages, they are absolutely perfect once done right.

Personally, I’ve enjoyed making these Chunky Vegan Chocolate Chip + Pretzel Cookies which are balanced perfectly with a saltiness and sweetness in every bite. To be honest, they were my first attempt at Vegan Chocolate Chips Cookies and they turned out great!

 

However, if you’re a cookie fanatic like I am and aren’t restricted to a dairy-free or vegan diet, then this roundup of cookies are A MUST:

Soft Oversized Crinkled Sprinkle Sugar Cookies

Soft + Crisp Crinkled Butterscotch Cookies

Perfect Dairy-Free Chocolate Chip Cookies

Soft + Chewy Butter Pecan Cookies

Oversized Crinkled Chocolate Chip Butterscotch Cookies

Chewy Apple Oatmeal Raisin Cookies

The Best Vegan Chocolate Chip Cookies

Coconut Oil SECRET!

OK, now back to these! When it comes to making the perfect Vegan Chocolate Chip cookie, I’ve realized that having the coconut oil at the right consistency is a HUGE deal!

While most recipes ask that your coconut oil be melted when added to your ingredients, this specific recipe requires that the coconut oil is SOLID. That’s right—not melted at all.

Granted, at room temperature coconut oil is usually liquid unless it’s extremely cold, therefore, if this is the case, I suggest setting aside the amount of coconut oil needed in the recipe and placing it in the refrigerator so that it hardens. This usually happens after an hour or so, but leaving it longer doesn’t hurt.

For the Chocolate Chips, I love using Enjoy Life Food‘s Mini Chips, which allows me to pour a lot more for that extra chocolatey flavor without the chips being too big! Of course, if you prefer the regular sized chips, then don’t worry—they’ve got you covered too!

Luckily, you can find these chocolate chips on Amazon, Target, and other major retailers.

The Best Vegan Chocolate Chip Cookies

Let’s dig right into this recipe, shall we?

  1. Preheat oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together the coconut oil, brown sugar, and vanilla extract until well combined (I chose not to use an electric blender to avoid over beating; whisk instead!).
  3. Add in the Almond milk and applesauce and whisk until well combined again; set aside. 
  4. In a separate bowl combine the flour, baking soda, and sea salt and whisk until combined.
  5. Add the dry ingredients with the wet mixture, using a very sturdy spatula and stir until ingredients are combined and the batter becomes thick. 
  6. Fold in 1 and 3/4 cups of the chocolate chips and set the remaining aside for when the cookies are mid-way through baking.
  7. Scoop 1 1/2 “ice cream scoops” (OR 3 Tbsps) of the cookie dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading when they bake. 
  8. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. NOTE: Mid-way through (about 5 minutes after adding them to the oven, remove baking sheet with cookies and slightly bang them once or twice onto the countertop before adding them back to the oven).
  9. Once baking time is up, remove from oven and press remaining chocolate chips on top of warm cookies.
  10. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack to fully cool. Repeat until entire batch is made.
  11. Store cookies in an air tight container or cake stand.
  12. Serve with a small glass of Almond milk or your favorite non-dairy milk (for dunking, of course!) and Bon Appetite!

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If you choose to make these delicious Vegan Chocolate Chip Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Vegan Chocolate Chip Cookies
The Best Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
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Ingredients

  • 2 1/4 cups organic all-purpose flour (I used Bob’s Red Mill)
  • 1 1/4 cups organic brown sugar (Sugar in the Raw is Vegan approved!)
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup coconut oil, NOT MELTED! (See Notes!)
  • 2 tsps vanilla extract
  • 1/4 cup Almond milk (or your fave non-dairy milk!)
  • 1/4 cup organic applesauce (I used Earth Best’s)
  • 1-1 1/2 cups Vegan mini semi-sweet chocolate chips (I used Enjoy Life Foods)

Instructions

  • Preheat oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper. Set aside.
  • In a large bowl, whisk together the coconut oil, brown sugar, and vanilla extract until well combined (I chose not to use an electric blender to avoid over beating; whisk instead!).
  • Add in the Almond milk and applesauce and whisk until well combined again; set aside. 
  • In a separate bowl combine the flour, baking soda, and sea salt and whisk until combined.
  • Add the dry ingredients with the wet mixture, using a very sturdy spatula and stir until ingredients are combined and the batter becomes thick. 
  • Fold in 1 and 3/4 cups of the chocolate chips and set the remaining aside for when the cookies are mid-way through baking.
  • Scoop 1 1/2 “ice cream scoops” (OR 3 Tbsps) of the cookie dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading when they bake. 
  • Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. NOTE: Mid-way through (about 5 minutes after adding them to the oven, remove baking sheet with cookies and slightly bang them once or twice onto the countertop before adding them back to the oven).
  • Once baking time is up, remove from oven and press remaining chocolate chips on top of warm cookies.
  • Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack to fully cool. Repeat until entire batch is made.
  • Store cookies in an air tight container or cake stand.
  • Serve with a small glass of Almond milk or your favorite non-dairy milk (for dunking, of course!) and Bon Appetite!

Tips & Tricks

If the dough appears too sticky, add a little more flour (1 Tbsp at a time); However, if the dough appears too dry (add 1 Tbsp of Almond milk at a time).
STORAGE: Once properly stored in an air-tight container, cookies last for a few days at room temperature. 
COCONUT OIL: If Coconut Oil is melted or not that solid, place amount required for recipe into a mason jar and place in the refrigerator for up to an hour, or until fully solid. When ready to use, let sit at room temperature for 10-15 minutes so that it is easier to scoop (not rock hard!) and incorporate.
BANGING METHOD: I chose to use the “banging method” in this recipe to avoid cookies from being too puffy to my liking. It’s definitely optional and if omitted doesn’t change how great these taste!

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The Best Vegan Chocolate Chip Cookies.

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  1. Hi Shanika!
    I was just wondering if I could substitute the coconut oil to something else, and the applesauce?
    I haven’t succeeded a vegan chocolate chip cookie yet, but I think maybe this recipe will make it ^-^

    • Hi Anni, Yes, you can substitute the coconut oil with vegan butter (softened) and for the applesauce, you can always use pureed bananas instead! I hope that this helps! 🙂

  2. Amazing recipe! Truly some of the best vegan chocolate chip cookies I’ve ever made. I have been using a “flax egg” instead of the applesauce, and it comes out perfectly. Thank you for sharing!

    • Hi Katya! I’m so happy to hear that you’ve enjoyed these! Definitely have been a fave in our house! 🙂

  3. This recipe is awesome! I have tried using a recipe very similar to this one, and although the taste is good they would always come out flattened. This recipe worked wonderfully! The cookies are puffy and chewy. I especially appreciated the tip on putting the coconut oil in the refrigerator. Thank you!

    • Hi Brooke! Thanks so much for choosing my recipe! I’m so happy that they came out great! These are definitely a hit in my house! It’s my pleasure! 🙂

  4. Hey Love, do you think I could opt banana for the applesauce and dates for the sugar? I know I’ll probably end up with quite a different texture but am willing to try!

    • Hi Clem, I’d give it a try with the bananas (pureed) instead of the applesauce, however, I’m not sure what the texture would be with dates. This could create a total change. Do you have date sugar or coconut sugar? If not, I say give it a try and let me know how it turns out! 🙂

  5. I baked some of these cookies and everybody loved them sooo much!! I’m about to make some more today because I barely got any last time! suuuuuupeeeer yummy, dont skip this recipe!

    • Hi Kim! Thanks so much! Yes, you can! Just ensure that it isn’t melted. It should be solid, but softened for the best results! Be sure to let me know how they turn out! 🙂

  6. WOW! These look amazing! I have tried to make chocolate chip cookies with applesauce and they never turn out. I can’t wait to try this recipe!! Thank you for sharing!

    • Thanks so much, Juli! Yes, it’s definitely a bit more challenging making cookies with applesauce, but after a few tries I finally got the hang of it! I hope that you enjoy these!

  7. I believe you 100% because these cookies look amazing! The images are just mouthwatering – they are beautiful, delicious and so inviting. I definitely need to make these cookies for a weekend because there is no such thing as ‘too many cookies’! 🙂

    • Thanks so much, Elaine! They really are so good and I’m sure you’ll love them! You definitely can’t have too many cookies!

  8. You are using all my favorite ingredients here. I love that type of almond milk and use it every single day. Once I switched to Enjoy Life chocolate chips I cannot eat any others. They just aren’t as good. I seriously want to jump in the screen and grab some of those cookies!