Vegan Chocolate Chip Cookies

Makes about 20 cookies

  1. Pre-heat oven to 375 degrees F. + line 2 baking sheets with parchment paper.

  2. Add coconut oil and sugars to bowl of a standing mixer, and mix on low speed. Mixture will be grainy.

  3. Add coconut cream + vanilla extract and continue to mix on low speed until blended.

  4. In a small mixing bowl, whisk together flour, salt and baking soda. On low speed, mix in dry ingredients with the sugar mixture. Dough will be very crumbly.

  5. Add almond milk 1 Tbsp. at a time to help the dough come together.

  6. Using a spoon or spatula, fold chocolate chips into the dough.

  7. Scoop balls of dough and place 1.5 inches apart on baking sheets. I scoop heaping scoops of dough using a 1.5 oz scoop (3 Tbsp.)

  8. Bake for 6 minutes. Remove from oven, and gently slam the baking tray on a stovetop or countertop surface (nothing that might crack, ha!) to help dough flatten a bit. Place back in the oven, and bake 3 more minutes.

  9. Remove from oven, and sprinkle with a pinch of flakey sea salt. Allow cookies to sit on baking sheets for a couple of minutes, then move to cooling rack.


1/2 c. coconut oil, NOT melted
1 c. + 2 Tbsp. light brown sugar
2 Tbsp. cane sugar
1/3 c. coconut cream (thick cream at the top of a can of coconut milk)
2 tsp. vanilla extract
1-2 Tbsp.almond or other nut/oat milk
2 c. flour (I use half white + half spelt, but either is fine!)
1 tsp. baking soda
1/2 tsp. salt
1 - 1.5 c. vegan chocolate chips (depending on how ‘chocolatey’ you like your cookies!)
Flakey sea salt

Baking sheets + parchment paper
Standing mixer or electric mixer
Mixing bowls

5 minute prep
15 minute active cook time
15 minute inactive cook time

Vegan, dairy-free

Venzi’s Notes

Lately, I’ve been cooking and baking more and more vegan options. In doing so, I’ve been realizing how complex many vegan recipes are! It can be difficult to bake vegan recipes when they require so many special ingredients. I never have vegan butter in my house, only the real thing. And truth be told, I never feel like making flax eggs. So here is the product of many batches of cookie experiments, including a few that went VERY wrong, to find my favorite easy vegan cookie. My goal was to find a way to make them taste similar to my non-vegan chocolate chip cookies — and I LOVE these!

For me, these cookies do not require any ingredients that I don’t already have in my pantry, though all of us have different pantry staples! These cookies also use coconut products, so they will not work for individuals allergic to coconut or who have aversions to the taste of coconut. I don’t think the cookies taste like coconut, but I also happen to love coconut, so I wouldn’t mind a hint of coconut anyways!

I also tried making these cookies with coconut palm sugar the first time around, but they didn’t turn out how I wanted them to. I love healthy alternatives, but sometimes, I think substituting all ingredients for “healthy” ingredients changes the taste too much for me. I end up not enjoying it, and what’s the point of making a treat at all if it’s not a treat anymore?! So these are my vegan, healthy-ish cookies. the ‘ish’ because they use REAL sugar. Crispy on the outside, soft and chewy on the inside, vegan cookies for foodies.