These crunchy, chewy and easy vegan chocolate chip cookies are the BEST vegan cookies to snack on! A delicious treat that nobody will believe is actually egg-free, dairy free and ready in 20 minutes. Plus, you don’t need egg replacer for this cookie recipe. All you need is simple pantry ingredients that you probably have at home.
How to make easy vegan chocolate chip cookies?
It is actually pretty easy to make a vegan chocolate chip cookie recipe without egg replacer or butter. I am here to show you that you can make delicious vegan cookies, that taste exactly like real cookies, without eggs, butter or milk. The ingredients you need are:
- All-purpose flour – I used unbleached white flour , see next paragraph to see the impact of flours in vegan cookie recipes
- Sugar – any crystal sweetener will work. You can also use erythritol for a sugar-free sweetener
- Maple syrup or agave syrup
- Coconut oil
- Baking soda
- Dark vegan chocolate chips
How to make healthy vegan chocolate chip cookies?
You can give twist to this recipe to make the cookies healthier. Below I listed some of my tips to make this vegan cookie recipe healthier. Note that I don’t recommend to combine all the healthy options together or the cookie texture and taste will be very different. It means that if you choose an healthier flour like oat flour keep the rest of the ingredients the same! Too many changes will result in a very different cookie flavor, color and texture.
- Unrefined flour – while I think the best texture is achieved with unbleached white flour you can also try oat flour or wholemeal flour or chickpea flour in this recipe. The texture will be very different and the cookie color will change as well.
- Unrefined sugar – coconut sugar or unrefined cane sugar or sugar-free erythritol are healthier options to white sugar. Regarding the liquid sweetener, I like maple syrup or brown rice syrup for a low GI option. Both contain lots of important micronutrients like potassium, calcium or magnesium. Also, brown rice syrup has a lower GI so it diffuse sugar slowly into your bloodstream.
Vegan chocolate chip cookies : the importance of flour !
To make the best vegan chocolate chip cookies, without egg replacer like flax eggs or nut butter, it is crucial to use all-purpose white flour and a combination of crystal and liquid sweetener. The crystal sweetener create a crispy cookie outside and the liquid sweetener keep the center soft and chewy. I tested this recipe with many flours and I noticed that:
- Oat flour makes the cookies gritty, crunchy but not soft in the middle, they flatten
- Chickpea flour make the cookies dryer and had a bitter aftertaste
- Spelt flour offer a very similar result with earthy flavor
- All-purpose gluten free flour works, the cookies are a bit starchy and dense. Make sure you use a brand that says 1:1 ratio replacement to wheat flour or you will need a different ratio
- Almond flour or coconut flour doesn’t work at all in this recipe because there is no egg replacer used. If you want to make almond flour vegan chocolate chips cookies try my other recipe here.
More easy vegan cookies recipe
If you love healthy vegan cookies, I have plenty of others recipes for you to try:
- 3-ingredient peanut butter cookies
- Almond flour chocolate chip cookies
- Vegan gluten-free pumpkin cookies with chocolate chips
Made this easy vegan cookie recipe yet? Share a picture with me on Instagram! I love to connect with you,
Your friend, Carine
Easy vegan chocolate chip cookies
- 1 cup All purpose white flour - unbleached, see note four other flours
- 1/4 cup Sugar - or coconut sugar or unrefined cane sugar
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/3 cup Vegan dark chocolate chips - or chopped nuts if preferred
- Preheat oven to 180°C (375°F). Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, stir all the dry ingredients together: flour of your choice, sugar, baking soda and salt.
- Add maple syrup, vanilla and melted coconut oil.
- Stir halfway then add in vegan dark chocolate chips and knead the dough with your hands until it comes together and forms a cookie dough ball. If the dough is slightly too dry, this may happen if the oat flour is too fine, add an extra tablespoon of melted coconut oil (or plant based milk) to bring the dough together.
- Divide the dough into 6 large balls.
- Place each cookie ball onto the prepared cookie tray leaving 1 thumb space between each ball as the cookies will expand slightly while baking. Press each cookie dough ball to flatten as a cookie, thickness of your choice.
- Bake for 12-15 minutes or until the side are golden brown.
- Cool down 5 minutes on the baking sheet then transfer on a cooling rack for 30 minutes before eating. They will be a bit soft when out of the oven and firm up perfectly as they cool down.
- Store for 1 week in a cookie jar at room temperature.
- Can be frozen up to 3 months in zip silicon bags. Defrost 2 hour before consumption at room temperature.