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The Best Vegan Chocolate Chip Cookies
5 from 6 votes

The Best Vegan Chocolate Chip Cookies

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.

Course: Dessert
Keyword chocolate, chocolate chip, cookies, dairy-free, sweet, sweets, vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Creator Shanika | Orchids + Sweet Tea


  • 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)


  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!

Tips | Notes:

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!