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 an 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 the next paragraph to see the impact of flours in vegan cookie recipes.
- Sugar – any crystal sweetener will work. You can also use erythritol as a sugar-free sweetener.
- Maple Syrup – Use classic maple syrup or any other liquid sweetener such as agave syrup, coconut nectar, or brown rice malt syrup.
- Vanilla – for the taste!
- Coconut Oil –
- Baking Soda
- Dark Vegan Chocolate Chips
Making The Batter
You can give a 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 combining all the healthy options, or the cookie texture and taste will be very different.
It means that if you choose a 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 alternatives 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 diffuses sugar slowly into your bloodstream.
To make the best vegan chocolate chip cookies without egg replacers 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 creates a crispy cookie outside, and the liquid sweetener keeps the center soft and chewy. I tested this recipe with many flours, and I noticed that:
- Oat flour makes the cookies gritty and crunchy but not soft in the middle. They flatten.
- Chickpea flour makes the cookies dryer and has a bitter aftertaste.
- Spelt flour offers a very similar result with an 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.
You can store your chocolate chip cookies for up to one week in a sealed cookie jar at room temperature.
These easy vegan chocolate chip cookies can also be frozen for up to 3 months in zip-lock silicone bags.
Defrost for 2 hours before consumption at room temperature.
More Easy Vegan Cookie Recipes
If you love healthy vegan cookies, I have plenty of other recipes for you to try:
Made this easy vegan cookie recipe yet? Share a picture with me on Instagram! I love to connect with you,
Your friend, Carine
Vegan Chocolate Chip Cookies
- ⅓ 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, 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 for 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.
- They can be frozen for up to 3 months in ziplock silicone bags. Defrost for 2 hours before consumption at room temperature.