Easy Vegan Chocolate Chip Cookies: 7 Simple Ingredients

Introduction

Is there anything more comforting than the smell of warm chocolate chip cookies filling your home? That first bite of a perfectly chewy, slightly crisp-edged cookie, packed with melty chocolate chips, is pure bliss. These Vegan Chocolate Chip Cookies deliver all that nostalgic comfort without any dairy or eggs. Did you know the chocolate chip cookie was invented by accident in the 1930s when Ruth Wakefield ran out of baker’s chocolate and used broken pieces of a Nestlé semi-sweet bar instead? This happy accident created an American classic! This recipe is special because it uses just seven simple ingredients you probably already have in your pantry and comes together in one bowl in under 20 minutes. It’s a wonderfully easy and fun recipe to make with kids, creating sweet memories in the kitchen. If you loved our Vegan Peanut Butter Cookies, you’ll be thrilled to add this classic to your recipe box. Get ready to fall in love with the simplest, most delicious Vegan Chocolate Chip Cookies you’ll ever bake!

What is Vegan Chocolate Chip Cookies?

So, what’s the story behind this plant-based version of a classic? Are they just a regular cookie that’s missing something? Absolutely not! The name says it all—it’s the iconic chocolate chip cookie, made entirely from vegan ingredients. But how do you achieve that perfect chewy texture without butter and eggs? The magic is in the simple combination of oil, sugar, and flour, which creates a cookie that’s somehow both crisp and soft. I once brought a batch to a potluck, and a skeptical guest, after one bite, asked, “Are you sure these are vegan?” They say the way to a person’s heart is through their stomach, and a plate of these warm, homemade cookies is a surefire path to success. Why not preheat your oven and see for yourself?

Why You’ll Love This Vegan Chocolate Chip Cookies:

You are going to be absolutely obsessed with this recipe, and here’s exactly why. First and foremost, the main highlight is their incredible simplicity and perfect texture. We’re talking about a one-bowl, no-chill dough that bakes up into cookies with crispy edges, chewy centers, and pockets of gooey chocolate. It’s the kind of foolproof recipe that turns out perfectly every single time, making it ideal for both new and experienced bakers.

Secondly, let’s talk about the fantastic cost-saving benefit. A small bag of gourmet vegan cookies from the store can be surprisingly expensive. Baking a whole batch at home for a fraction of the cost means you can have a fresh, warm treat anytime the craving strikes, and you get to control the quality of every single ingredient, from the flour to the chocolate.

Finally, the simple, high-quality ingredients are what make them so special. With just seven pantry staples, you can create a cookie that is deeply satisfying. Using a good quality vegan chocolate chip makes all the difference, turning a simple cookie into a gourmet experience. If you enjoy the simplicity of our 3-Ingredient Vegan Peanut Butter Cookies, you’ll love this slightly more indulgent, classic treat. Ready to fill your kitchen with an amazing aroma? Let’s get baking!

How to Make Vegan Chocolate Chip Cookies

● Quick Overview
This is the easiest, most reliable vegan cookie recipe you will ever try. It requires just 10 minutes of active prep and 10 minutes of baking for a result that is chewy, chocolatey, and utterly satisfying. The total time from bowl to cookie jar is under 30 minutes.

Ingredients for Vegan Chocolate Chip Cookies

• ½ cup coconut oil, solid (or vegan butter)
• ¾ cup brown sugar, packed
• ¼ cup plant-based milk (almond or oat work well)
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup vegan chocolate chips

Step-by-Step Instructions

1. Prep and Preheat: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Base: In a large bowl, combine the solid coconut oil and brown sugar. Use a hand mixer or a sturdy whisk to beat them together until well combined and creamy.
3. Add Wet Ingredients: Pour in the plant-based milk and vanilla extract. Mix again until the liquid is fully incorporated and the mixture is smooth.
4. Incorporate Dry Ingredients: Add the flour, baking soda, and salt directly to the same bowl. Gently mix with a spatula until a soft dough begins to form. Be careful not to overmix.
5. Fold in Chocolate Chips: Add the vegan chocolate chips to the dough and fold them in until they are evenly distributed throughout.
6. Scoop and Bake: Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie for spreading.
7. Bake to Perfection: Bake for 9-11 minutes, or until the edges are lightly golden and the centers look slightly soft.
8. Cool Slightly: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set perfectly.

What to Serve Vegan Chocolate Chip Cookies With

These cookies are a star on their own, but they are part of the ultimate comforting combination!

• A Cold Glass of Plant-Based Milk: This is the classic, non-negotiable pairing for a reason!
• Vegan Ice Cream: Sandwich a scoop of vegan vanilla ice cream between two cookies for an incredible ice cream sandwich.
• Hot Coffee or Tea: A warm beverage is the perfect companion to a sweet, chewy cookie.
• Vegan Brownies: Serve them alongside our Best Vegan Brownies for an epic dessert platter.

Top Tips for Perfecting Vegan Chocolate Chip Cookies

1. Measure Your Flour Correctly: For the perfect chewy texture, spoon your flour into the measuring cup and level it off. Don’t scoop directly from the bag, as this can pack in too much flour and lead to dry cookies.
2. Don’t Over-Bake: The cookies will continue to cook on the hot baking sheet after you remove them from the oven. Taking them out when the centers still look a little soft is the secret to a chewy center.
3. Chill the Dough (Optional): For a slightly thicker, chewier cookie, you can chill the dough for 30 minutes before baking. This prevents them from spreading too quickly in the oven.
4. Add a Pinch of Cinnamon: For a warm, subtle depth of flavor, add ¼ teaspoon of cinnamon to the dry ingredients.

Storing and Reheating Tips

These cookies are best enjoyed the day they are made, but they store very well.

• Counter: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing the Dough: You can freeze scooped cookie dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
• Freezing Baked Cookies: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature.
• Reheating: For a fresh-from-the-oven taste, warm a cookie in the microwave for 10 seconds or in a 300°F (150°C) oven for 3-5 minutes.

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