The best vegan chocolate chip cookie recipe with no funny ingredients and no chilling time. Just a simple, straightforward, amazingly delicious chocolate chip cookies that bake up perfectly every single time!
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat, or use baking sheet as is, un-greased.
Cookie Dough: Combine flour, baking soda and salt in small bowl. Beat butter, coconut sugar and pure cane sugar in large mixing bowl until creamy. Add almond milk and vanilla extract, and beat until fluffy and creamy, about 1 – 2 minutes. Add 1/2 of the flour and mix to combine, add remaining flour and mix again. Stir in chocolate chips. Drop rounded tablespoons full onto prepped baking sheet.
Bake: Place in the oven and bake for 10 to 12 minutes (don’t overbake). Cool on baking sheets for 2 minutes, move to wire racks to cool completely.
Makes 2 dozen cookies.
*Substitute the butter with room temp coconut oil.
Optional Add-Ins: Add nuts such as chopped pecans, walnuts, or pistachios. Dried fruits like cherries or cranberries would be delicious.
Pull the butter out early so it has time to come to room temperature. It’s important that the butter is softened, but not melted so it will cream well with the sugars.
Don’t overcook the cookies. They will look tender and slightly underdone but will firm up as they cool.
If using all coconut sugar, your cookies will be darker in color. This will also happen if using a heavier flour such as whole wheat. For lighter cookies, use a mix of white and brown sugars, and all-purpose or light spelt flour.
For flour measurements in grams see this Flour Weight Chart.
Recipe can easily be doubled.
RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining the baking sheet, and this cookie scoop works great for making uniform cookies! For more of my favorite cooking tools, shop my kitchen essentials.
Nutrition information is calculated using 1/2 cup vegetable margarine (since there is no calculation for Miyoko’s butter).