Description

These Best Vegan Chocolate Chip Cookies are rich, chewy, and packed with deep chocolate flavor, made entirely without animal products. Using coconut oil and almond butter for moisture and texture, these cookies deliver a perfect balance of sweetness and gooey centers with crisp edges. Ideal for any occasion, they are simple to prepare and bake to perfection in your oven.

Ingredients

Units Scale

Dry Ingredients

2 cups (9 ounces/250g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

Wet Ingredients

1/2 cup (4 ounces) coconut oil, melted
1/3 cup (3.15 ounces) unsweetened creamy natural almond butter
6 tablespoons (3 ounces) water
2 teaspoons pure vanilla extract
1 1/4 cups (9.35 ounces) tightly packed dark brown sugar

Chocolate

10 ounces vegan chocolate chips or from a bar, (at least 70% cocoa), if from a bar, chopped

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Instructions

Preheat the Oven: Position a rack in the center of the oven and preheat to 350°F (175°C). Line two half sheet pans with parchment paper to prepare for baking.
Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt ensuring an even distribution of leavening agents and salt.
Combine Wet Ingredients: In a larger bowl, whisk melted coconut oil, almond butter, water, and vanilla extract until smooth and well integrated. Add the dark brown sugar and whisk again until fully combined for a smooth, sweet base.
Incorporate Dry Ingredients: Add the dry flour mixture to the wet bowl and fold gently with a rubber spatula just until combined to avoid overmixing, then fold in the chopped vegan chocolate evenly throughout the dough.
Portion the Dough: Use a 3-tablespoon cookie scoop to form dough balls. Place on the prepared sheet pans spaced at least 3 inches apart to allow room for spreading. If the dough is too soft to scoop, refrigerate for 45 minutes to 1 hour to firm up.
Bake: Bake one pan at a time in the preheated oven for 12 minutes until edges are set but centers remain gooey, creating the ideal chewy texture.
Cool the Cookies: Remove from oven; cookies will appear puffed but will settle and crack as they cool. Cool on the pan placed on a wire rack for 20 minutes or until edges and bottoms are firm to touch.
Repeat or Store Dough: Repeat the baking process with remaining dough balls or freeze the extra dough to bake later for fresh cookies on demand.
Serve: Serve the cookies warm or at room temperature. Optionally sprinkle with flaky salt to enhance flavor. Store baked cookies in an airtight container at room temperature for up to 3 days.

Notes

Coconut Oil: Use either traditional coconut oil for a tropical flavor or refined coconut oil to spotlight almond and chocolate flavors in the cookies.
Different Nut and Seed Butters: This recipe is versatile; you can substitute almond butter with tahini or peanut butter for flavor variation.
Equipment: Recommended equipment includes baking sheets, a medium cookie scoop, stainless steel mixing bowls, and optionally a stand-up mixer for ease of mixing.

Nutrition

Serving Size: 1 cookie (approx. 16g)
Calories: 89 kcal
Sugar: 16 g
Sodium: 120 mg
Fat: 3 g
Saturated Fat: 2.5 g
Unsaturated Fat: 0.5 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 0 mg