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Vegan Chocolate Chip Cookies

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  • Author: Caroline Phelps
  • Prep Time: 8 minutes
  • Cook Time: 17 minutes
  • Total Time: 25 minutes
  • Yield: 15 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Heavenly vegan chocolate chip cookies so good, you’ll find it hard to stop eating after just one!


  • 1 1/2 tablespoon ground flaxseed
  • 1/4 non dairy milk
  • 1/2 cup organic coconut oil, melted
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 cup vegan semi sweet chocolate chips


  1. Preheat oven to 350ºF and line a cooking tray with parchment paper.
  2. Add ground flaxseed in a bowl along with non dairy milk. Mix well and set aside.
  3. In a large mixing bowl, add coconut oil, brown sugar and granulated sugar. Mix using a hand or stand mixer for about 3 minutes, until the mixture looks fluffy and airy.
  4. Add ground flaxseed, salt, baking soda, baking powder and vanilla extract and mix for 1 minute.
  5. Slowly add flour and continue mixing until combined (don’t over mix).
  6. Add chocolate chips and using a spatula, gently fold the chips into the batter.
  7. Drop about 1-2 tablespoons of batter onto the parchment paper for each cookie you are baking, leaving about 2 inches of space between the cookies.
    NOTE: I used a quarter cup to press the dough in before dropping it onto the tray, which is why each cookie looks uniform.
  8. Bake in the middle rack for 15-18 minutes, until they turn a light golden color.
  9. Take out of the oven and let cool to room temperature. Serve.


  • Serving Size: 1 cookie
  • Calories: 246
  • Sugar: 16.6 g
  • Sodium: 169 mg
  • Fat: 14 g
  • Saturated Fat: 9.7 g
  • Carbohydrates: 27.6 g
  • Fiber: 1.8 g
  • Protein: 2.3 g
  • Cholesterol: 1 mg
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