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Soft Baked Vegan Chocolate Chip Cookies

These are the best Vegan Chocolate Chip Cookies I’ve ever made. They are soft with a slight crisp on the outside, slightly flaky, slightly fudgy. Plus they are really easy and quick to make. You’ll only need 6 basic ingredients!

Soft Baked Vegan Chocolate Chip Cookies with plant-based milk in the background

What are you looking for in the perfect chocolate chip cookies?

  • Soft baked?
  • Fudgy?
  • Flaky?
  • Slight crispy on the outside?
  • Lots of chocolate chips?
  • Oh and they should be entirely plant-based?

What if I told you, you could have all of these characteristics in one cookie? Meet your new favorite chocolate chip cookies! (well… at least they are mine, but I really hope you do like them too!)

And the best part is that they are really easy to make with just a handful of basic ingredients. I always have coconut oil, sugar, flour, baking powder, plant-based milk and chocolate chips at home. So maybe you do too? Then what are you waiting for?! Go make these cookies and let me know what you think!

Soft Baked Vegan Chocolate Chip Cookies on a baking tray lined with parchment paper

The cookies before baking. You’ll want to press them as flat as they should be after baking, because they won’t rise much and they won’t flatten on their own while baking.

Soft Baked Vegan Chocolate Chip Cookies on a cooling wire

The hardest part is letting them cool off after baking. They are quite soft when you take them out of the oven. After a couple of minutes of rest, they are ready to dunk into milk or eat straight away!

Soft Baked Vegan Chocolate Chip Cookies on a cooling wire

Soft Baked Vegan Chocolate Chip Cookies with plant-based milk in the background

Soft Baked Vegan Chocolate Chip Cookies

Elephantastic Vegan
These are the best Vegan Chocolate Chip Cookies I've ever made. They are soft with a slight crisp on the outside, slightly flaky, slightly fudgy. Plus they are really easy and quick to make. You'll only need 6 basic ingredients!
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Cookies, Dessert
Cuisine American, Vegan
Servings 8 cookies
Calories 211 kcal

Ingredients
 
 

  • 1/3 cup coconut oil (softened at room temperature)*
  • 1/3 cup white sugar (make sure it's vegan!)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 4 tablespoons almond milk (or any plant-based milk)
  • 1/4 cup vegan chocolate chips

Instructions
 

  • Pre-heat the oven to 360°F/ 180°C.
  • In a mixing bowl, add the softened coconut oil and white sugar. Mix everything together with a hand mixer or use a kitchen aid.
  • Add the flour and baking powder and mix again. Lastly add in the almond milk until everything comes together.
  • Add in about 3/4 of the chocolate chips and fold them into the dough.
  • Divide the dough into 8 equal pieces, form balls with your hands and press them flat to the height of the cookies in the photos onto a baking tray lined with parchment paper. Add the rest of the chocolate chips onto the cookies.
  • Bake the cookies in the oven for about 10 minutes. Take them out once you see slightly brown edges. They feel pretty soft at first, but let them cool off for a couple of minutes on a cooling wire and they will be perfectly soft. 

Notes

*Alternatively, you can also use vegan butter softened at room temperature.

Nutrition

Calories: 211kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 9gSodium: 10mgPotassium: 46mgSugar: 11gCalcium: 30mgIron: 1.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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Recipe Rating




Jennifer

Thursday 14th of February 2019

soo good!!!!

Bianca

Wednesday 20th of February 2019

Yeayy! :)

Ana

Tuesday 6th of March 2018

Hello!

I already did this récipe like 5 times. It is my go to when I do not have any coockies at home !

The recipe is simple and easy and it is really good. Last time I did upload the photo it does not look nice but taste good :) I put it in Pinterest and on my blog https://vivercomintencaopt.wordpress.com/2018/03/05/meal-prep-1/.

Best Ana

Bianca

Wednesday 7th of March 2018

Wohooo! So glad to hear that! They look amazing! Thank you so much, Ana!

Natasha

Tuesday 12th of April 2016

is it ok to use palm oil instead of vegan (almond) butter?

Bianca

Tuesday 12th of April 2016

Hi Natasha, first of all I want to say that I used regular vegan butter for cooking and baking for these cookies. The use of almond butter, could work, I don't know, but it will influence the taste of the cookies, so they're much more almond-y. But I could see that working in a way.

You can use oil instead of the butter, but I'd suggest using only a tablespoon or so. And it's totally possible that your cookies made with oil will turn out flatter. I haven't tried the recipe with oil, but if you do, I'd love to hear back if it worked out for you :)