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

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!
Course Cookies, Dessert
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 cookies
Calories 211kcal
Author Elephantastic Vegan


  • 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


  • 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. 


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


Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Sodium: 10mg | Potassium: 46mg | Sugar: 11g | Calcium: 30mg | Iron: 1.3mg