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The Best Vegan Chocolate Chip Cookies

February 18, 2019
Make soft, chewy and thick vegan chocolate chip cookies with applesauce and dark chocolate chips for an anytime treat.

The Best Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are sweetened with applesauce for a healthier, soft and chewy texture that everyone loves. Plus, this is an easy 20-minute recipe! 

The Best Vegan Chocolate Chip Cookies

I’ve always loved cookies. They’re truly the perfect pick-me-up snack. My favorite cookies are soft, chewy and full of chocolate. I also love out-of-the-box cookies like my Chunky Vegan Chocolate Chip + Pretzel Cookies or Soft Oversized Crinkled Sprinkle Sugar Cookies. But these are my favorite classic and timeless chocolate chip cookies that happen to be dairy-free and egg-free. 

These are the best vegan chocolate chip cookies that are soft, thick and chewy. Even non-vegans will agree. 

The Best Vegan Chocolate Chip Cookies

How to Make Soft Vegan Chocolate Chip Cookies

These cookies take just 20 minutes to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:

  • Coconut oil. This cooking oil is solid at room temperature like butter, so your cookies stay nice and firm after baking. There’s no need to melt the oil for your cookie dough. 
  • Brown sugar. Choose organic sugar to ensure it’s vegan. 
  • Vanilla. To balance the rich chocolate flavor.
  • Almond milk. You can use any kind of dairy-free milk. 
  • Applesauce. This is the secret to soft and cakey cookies without lots of added sugar. 
  • Flour. I use King Arthur Flour all-purpose (organic).
  • Baking soda. To help your cookies rise in the oven.
  • Chocolate chips. I use the mini vegan chocolate chips from Enjoy Life Food
The Best Vegan Chocolate Chip Cookies

 

Storing Leftover Cookies

You can store these cookies in an airtight container on the counter for up to four days. To keep them really fresh, I recommend popping them into the freezer. You can freeze vegan chocolate chip cookies for up to six months (if they last that long!). 

You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.  

Can I Make the Cookies Gluten-Free?

You can substitute the all-purpose flour for 1:1 gluten-free flour if you’re avoiding gluten. 

More Vegan Cookie Recipes

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
  • 1 tsp baking soda
  • 1 1/4 cups organic brown sugar (Sugar in the Raw is Vegan approved!)
  • 1/2 tsp finely-ground sea salt
  • 1/2 cup coconut oil, NOT MELTED! (See Notes!)
  • 2 tsps vanilla extract
  • 1/4 cup Almond milk (You can use your favorite plant-based milk!)
  • 1/4 cup organic applesauce
  • 1-1 1/2 cups vegan semi-sweet chocolate chips (You can also use chopped vegan chocolate as well)

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 your favorite plant-based milk!
  • Bon Appetit!

Tips & Tricks

TIP: 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 3-4 days at room temperature. 
FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
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 love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

If you 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!

 

The Best Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Print It Pin It

Ingredients

  • 2 1/4 cups organic all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 cups organic brown sugar (Sugar in the Raw is Vegan approved!)
  • 1/2 tsp finely-ground sea salt
  • 1/2 cup coconut oil, NOT MELTED! (See Notes!)
  • 2 tsps vanilla extract
  • 1/4 cup Almond milk (You can use your favorite plant-based milk!)
  • 1/4 cup organic applesauce
  • 1-1 1/2 cups vegan semi-sweet chocolate chips (You can also use chopped vegan chocolate as well)

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 your favorite plant-based milk!
  • Bon Appetit!

Tips & Tricks

TIP: 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 3-4 days at room temperature. 
FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
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 love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

 

 

ORCHIDS + SWEET TEA

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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 Fatima! I’m so happy to hear that! This is a fave in our house as well! 🙂

    • 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!

    • I so agree, Caroline! Applesauce is so underused but so a great option, especially in Vegan recipes!

  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!