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Vegan Chocolate Chip Cookies

Betty Crocker Kitchens
Updated Dec 11, 2020
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Vegan baking isn’t all that different from traditional baking. By swapping out just a few ingredients and making some minor adjustments, we’ve created vegan chocolate chip cookies that are sweet, chewy and satisfying. In fact, you may find that everyone in your family, not just the vegans, starts asking for these delicious treats.

More About This Recipe

  • Having a reliable recipe is essential when you’re adapting a non-vegan dish into a vegan version. Betty has you covered with a recipe for vegan chocolate chip cookies that’s been developed and tested in our test kitchen. The next step is a carefully reading of all the labels of the ingredients you purchase. If you or a loved one is a strict vegan, be sure to check the labels on sugar, brown sugar and chocolate chips, and watch out for ingredients including “whey, casein, milk, milk fat, and milk solids.” If you’re looking for more tips, check out Betty's guide to making the make the best chocolate chip cookies ever. And or even more baking inspiration, enjoy Betty’s best chocolate chip cookies collection.

Vegan Chocolate Chip Cookies

  • Prep Time 45 min
  • Total 60 min
  • Servings 40
  • Ingredients 10
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Ingredients

  • 2/3 cup refined coconut oil, melted
  • 2/3 cup organic granulated sugar
  • 2/3 cup packed organic brown sugar
  • 1/2 cup unsweetened vanilla almond milk
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
  • Step 
    2
    Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • Step 
    3
    Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.

Nutrition

130 Calories
7g Total Fat
1g Protein
15g Total Carbohydrate
9g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Melt solid coconut oil in a glass measuring cup in 10-second bursts in the microwave.
  • tip 2
    Because coconut oil has a tolerance for high temperatures, it’s generally a good substitute for other fats like shortening and butter. It also makes a good pan prep fat, since it is solid at room.
  • tip 3
    Curious about vegan chocolate? While cocoa beans come from a plant and are inherently vegan, as they are processed into commercial chocolate other ingredients can be added that are not. Look for the high-quality chocolate that is produced with only cocoa butter and suga...
  • tip 4
    The granule size of organic sugar can really vary depending on the producer. Be sure to use a fine crystal sugar for the cookies, rather than turbinado or other raw sugars, for the best texture in the cookies. Coarse crystal sugars won’t dissolve as easily in the dough.
  • tip 5
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
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