For years, I’ve been searching for my go-to chocolate chip cookie recipe. I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.
I want all of that in a cookie recipe that’s easy to make. No mixer required. No creaming of softened-but-not-too-soft butter. No chilling the dough for 24 hours. I don’t have the patience for any of that. Sometimes a girl just needs a cookie!
These chocolate chip cookies are the best homemade chocolate chip cookies I’ve ever had. My cookie search is over.
These cookies are so delicious and supremely easy to make. The dough needs a very reasonable 30-minute chill in the refrigerator, and let me tell you, they’re worth the brief wait.
Vegan Chocolate Chip Cookies
Also amazing? These cookies are (shockingly) vegan. That’s right, there’s no butter or eggs in this recipe, but you’d never guess it.
How? Instead of butter, these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are simply omitted with no downsides.
For non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.
For those with dairy or egg allergies, these cookies are a total game changer.
The remaining ingredients are simple and wholesome. You’ll need whole wheat flour, chocolate chips, sugar, coconut sugar or brown sugar, and your basic salt and leavening agents. I sprinkled my cookies with some flaky sea salt to make them even more irresistible.
How These Amazing Chocolate Chip Cookies Came to Be
I can’t take full credit for this recipe. I was intrigued by the original recipe offered in the Ovenly Cookbook, via Food52. I made several adjustments to their ingredients and method.
I swapped whole wheat flour for all-purpose, which is undetectable in the final product. I also substituted coconut sugar for brown sugar, which is less refined (for those wondering, it is impossible to make bakery-style cookies using liquid natural sweeteners). I experimented with oils other than canola, which is highly processed and high in omega-6s.
I also found a chilling time shortcut. If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation. That way, the recipe works with coconut oil, which solidifies at cool temperatures.
Coconut Oil vs. Olive Oil
We should talk a little bit about how your choice of oil affects the final product. I didn’t notice any textural differences with any of the oils, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.
If you enjoy the flavor of either of those oils on their own, I think you’ll love how they shine through in these cookies and make the flavor more interesting. I’m partial to coconut oil. If you want cookies that taste like standard bakery chocolate chip cookies, use refined coconut oil or a neutral oil like avocado oil or safflower oil.
Cookie Dough Safety Note
Since the dough is egg free, it doesn’t carry the usual risk of salmonella poisoning. However, raw flour can carry a slight risk for E.Coli or other pathogens. So, I don’t recommend eating this dough, either!
Here’s more information from the CDC about raw flour (thank you to Tara for sharing).
More Cookie Recipes to Enjoy
Please let me know how these cookies turn out for you in the comments. I hope they become your favorite chocolate chip cookie recipe, too.
Watch How to Make Chocolate Chip Cookies
Amazing Chocolate Chip Cookies
- Author:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus 30 minutes chill time)
- Yield: 13 cookies 1x
- Category: Cookie
- Method: Baked
- Cuisine: American
The best chocolate chip cookie recipe! These cookies are easy to make with basic, wholesome ingredients. No mixer required! They’re miraculously vegan, too (no softened butter here). Recipe yields 13 large cookies.
Ingredients
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ¼ cups chocolate chips*
- ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
- ½ cup sugar
- ½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
- ¼ cup plus 1 tablespoon water
- Maldon flaky sea salt for sprinkling (optional)
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
- In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
- Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
- Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
- Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
- When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.
Notes
Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies.
*Chocolate chip notes: I like Ghiradelli’s bittersweet 60% cacao chocolate chips. Use vegan/dairy free chocolate chips if necessary.
**Oil notes: You can taste the coconut or olive oil flavor lightly in these cookies. Use whichever one you prefer. For completely neutral-flavored cookies, use a neutral-flavored oil such as avocado oil or safflower oil.
Make it dairy free/vegan: Simply use dairy-free/vegan chocolate chips, such as Enjoy Life brand.
Make it gluten free: Bob’s Red Mill’s gluten-free all-purpose flour blend works great!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Alexia Pommells
Made these today, my first time making cookies, tehy are peeerrrrfect! Thanks a million.
From Jamaica!
★★★★★
Suzanne Herrin
These are delicious! So different!
Michael
Hi! Can i use coconut sugar all the way?
Kate
Hi Michael, I found using both the sugars really made this recipe come together. Changing one in baking will really vary your results.
Dee
Hey iv made these cookies twice and the first time I only used half the sugar. They were ok but not as enjoyable as the second time I made them following the recipe more accurately.
The second bake the cookies were a little different as I added brown sugar and I think with using the full amount of sugar they came out a flatter cookie. They were yum and I will keep this recipe handy.
I love the chew in them and they taste great
★★★★
Kate
Thank you for your feedback, Dee! Yes, these are best as written as baking it quite precise. I’m glad you were still able to enjoy them.
Dee
Hey iv made these cookies twice and the first time I only used half the sugar. They were ok but not as enjoyable as the second time I made them following the recipe more accurately.
The second bake the cookies were a little different as I added brown sugar and I think with using the full amount of sugar they came out a flatter cookie. They were yum and I will keep this recipe handy. I love the chew in them and they taste great
Oh ! Can these cookies be frozen or how long do they keep in an air tight container please ?
★★★★
Kate
Hi Dee, Thank you for your detail! I’m glad you hear it worked for you. These should last a few months in the freezer, but I haven’t personally froze them as they don’t last that long for me. :)
Ebonie Fox
best cookies ive ever made!! both appearance and taste wise
★★★★★
Dee
Hi I had written two almost identical messages on your page. Can you please delete the shorter message thanks.
I tried to delete the message but don’t know how.
Thanks again and I have loved baking your cookies and have shared them with family
Laura
Just made a batch and they turned out delicious: I’ve replaced water with rice milk (just because I love it) and used only coconut sugar (because that’s the only one I had), they taste so good I’ve immediately saved the link to this recipe.
Thank you for sharing it!
Laura, Italy
★★★★★
Sandra
I followed the recipe as is written, but my cookies spread out thin while baking. This has happened twice now. Should I reduce the amount of oil as that it the only thing I can think of that os causing them to flop like this?
Kate
Hi Sandra, I’m sorry to hear you are having trouble. Be sure to let them chill long enough – maybe let them chill a bit longer and measure flour carefully. Let me know!
Kitkat
Mine would also spread out thin when I’d melt the coconut oil. They stopped doing that when I started using hardened coconut oil and just mixing it really well with the sugars. The cookies are the PERFECT texture and height this way!!! Hope this helps!
★★★★★
Donna
Hi Sandra. I have had that happen too. Sometimes the dough is too runny and the dough balls start to spread out too much on the cookie sheet prior to going in the freezer. My solution when that happens is to just pop the entire bowl of dough into the freezer for 5-10 mins…when you take it out, it’s much easier to shape into balls and results in nice plump cookies instead of flat ones! Hope that helps!
Jala Pfaff
No vanilla??
Kate
Hi! Not in this recipe. :) I hope you try it and let me know what you think!
Pat
I’ve had great success with various liquors like rum and brandy
Jala Pfaff
Thanks for your response about the vanilla.
I made them last night and they turned out…really bizarre. I didn’t have regular white sugar at hand, so I used a sugar substitute called Swerve, which said it could be used 1:1 for baking, etc. So I don’t know if that was the problem.
They turned out weird. Instead of flattening while they baked, they puffed up. They ended up looking like half-dome little breads. The consistency is also of bread, like sandwich bread. So, like little breads that happen to have choc.chips in them. Not inedible but definitely strange.
I put the uneaten ones into the fridge overnight, and next day (today) I poked them and overnight they’ve gotten super hard.
Would like your opinions.
Mari K A
I got the same result so far! I used GF flour and they just look so weird. Not like cookies. Im about to give it a taste..hope they taste okay.
Desiree Schmucker
These were wonderful and so easy. My 7 year old pretty much baked them herself. I found them a tad sweet though so we’ll try reduce the sugar a bit next time.
Natalie
These are incredible! A friend gave me the recommendation of making this with oats. Substituting all of the flour for 1 and 1/4 cup flour with 1 and 1/2 cup oats works so well. I like to add some pecans and a bit of cinnamon.
★★★★★
Emilia
I just made these today! I’ve been cursed with baking for months (nothing has worked!) but these turned out well. I used coconut oil and whole wheat pastry flour and they were (chef’s kiss). I don’t actually know what “2-inch mounds” means (…diameter? height?!) so I just made 13 and they were enormous. They didn’t spread at all but were puffy, so I squished them with a fork at the 10-minute mark and they were good. Is there a reason they’re so large, or could I make 26 smaller cookies?
★★★★★
Kate
Hi Emilia! I’m sorry this didn’t seem clear to you. If you got 13 out of the recipe, then that is correct! They may seem larger since you squished them since they didn’t hold their shape.
Sofia
Can i use only brown sugar? is the only thing i have right now and i really want to make these cookies
Kate
Hi Sofia, to get these perfect, you the combination of sugar listed works best.
Katie
I’m so happy they can be made vegan! I substituted the oil for a plant-based, non-dairy butter, and I added a little vanilla extract and these turned out amazing. Thank you for the awesome recipe!
★★★★★
Derry
Loved the cookies when I first made them but left the dough in the frig for a couple days and now cannot form the cookies because the dough dried out and is crumbly, what do you suggest?
★★★
Kate
Hi Derry, I’m sorry to hear that. This recipe wasn’t meant to have dough stored for that long.
NiS
Omg these r amazing i make them with my nieces all the time. Sooo yummmm
★★★★★
Michelle Guaglianone
Has anyone tried adding oatmeal to this recipe? If so, did you need to adjust the recipe?
Kate
Hi Michelle, I’m afraid you won’t get the same results. But, if you do try it, I would be curious.
Jeroen
My 3 year old and me had a craving for cookies, and these turned out delish!
Did not have any chocolate chips in the pantry, so substituted those for raisins. And then added some cocoa, cinnamon and five spice for extra taste.
★★★★★
Rebecca
Thank you SO MUCH for this incredible recipe! You’ve made me one happy vegan… :) I did take several liberties on your recipe and would love to share with interested parties.
-I doubled your recipe. 13 large cookies isn’t enough for my family of 4!
-I didn’t have wheat flour so I used white flour
-I didn’t have coconut sugar or brown sugar, so I mixed one cup of granulated sugar with 3-4 tablespoons of maple syrup to create a light brown, soft sugar consistency that could be “packed”
-I used one whole can of coconut cream mixed with 1 tablespoon of flax seeds in lieu of the coconut oil/E.V.O.O. + water
-Splash of vanilla extract
All other ingredients and measurements were followed exactly as instructed, including–crucially–freezing for 30-35 minutes. This helped them stay formed while baking. I baked for 18 minutes at 350F and they came out absolutely DELICIOUS! Next time I’m going to experiment with adding nuts, or possibly subbing rolled oatmeal for half the flour. Thank you again for inspiring me to explore in my kitchen!
★★★★★
Jessica Nicole
My daughter found this recipe and we gave it a try. These cookies were easy to make and they turned out absolutely perfect! Our family all agreed they were the best chocolate chip cookies we’ve ever had!
★★★★★
Jen
These are the BEST chocolate chip cookies I’ve ever made. Especially because I used a ice cream scooper to get the dough onto the pan, they came out thick and delicious omg
★★★★★
bizz
I don’t know what went wrong, but we had to toss out these cookies because the taste was bad. I’m certain I must have messed up the recipe as I’ve made many, many C+K recipes which are outstanding. If the flour is old, could that alter the taste? I haven’t used the whole wheat flour in over a year, so perhaps that caused the cookies to be inedible? My wife agrees– we’ve had too many delicious C+K recipes to believe that it’s a problem with the recipe; likely the issues lies with the chef (me).
★
Kate
Hi! I’m so sorry to hear that. I know how disappointing that can be when you are looking forward to a delicious cookie! The flour for sure could have played into it. Or, the leavener. Make sure you measure your flour correctly and let me know if you try them again.
Nina
Hello Kate,
I love how this recipe doesn’t require butter or eggs :)
How would you describe the texture of the cookie? Is it more soft or crunchy?
Kate
Hi Nina! I have all the description of what this cookie is in the post. Check it out :)
Alex
These are absolutely delicious! Hands down the best chocolate chip cookies I have ever made, and so easy too!
★★★★★
Anita
I made them with 2 different flours yesterday (whole wheat pastry flour (had no whole wheat flour) and all purpose (white) flour), both were yummy, and the dough was different (of course).
In both I used brown sugar (had no coconut sugar) and coconut oil and the 1/2 cup of white sugar as prescribed.
With all purpose flour – the dough was easy to scoop onto cookie sheet. Baked for 14 min. Cooled on rack. Yummy!
With whole wheat pastry flour, the dough was a lot more runny. I scooped up this dough into a muffin tin, because I thought the cookies would turn out super thin otherwise. Baked for 17 min, left in pan overnight to cool. Funny looking shape but still yummy!
Still learning about whole wheat flour. A quick google search says whole wheat flour is for bread, whole wheat pastry flour is for cookies. But obviously depends on other ingredients!
★★★★★
Kate
Thank you for sharing! Yes, ingredients does really apple. I appreciate your review, Anita.
EssEff
Oh Kate! You’ve outdone yourself on this recipe. I followed it precisely, used coconut oil as we happen to like it. Certainly can understand if someone wants no trace of it and using avocado oil would solve that. These are PERFECTO! Great job! Thank you!
★★★★★
Monica
Hiya!! :) Can I have the measurement in Gram please? I wanna measure it correctly. Thanks ❤️❤️
Kate
Hi Monica, sorry I don’t provide those. This is a helpful conversion table that may help.
Julia
Hi, I’m really looking forward to making these cookies but I’m not sure what ‘packed brown sugar’ exactly means?
I have granulated ‘brown’ cane sugar and in my country people just call it brown sugar. But I’ve noticed that in some American recipes people use brown sugar that looks kind of ‘wet’. I googled different types of sugar and it seems that depending on where people live in the world they have a different idea of what brown sugar is.
So, I guess my question is: do i need brown sugar that’s heavy and kind of moist or is it ok to use granulated brown sugar that in texture is more similar to regular white sugar?
Kate
Hi Julia! Great question. All that means is to make sure you pack the brown sugar into your measuring cup. More on what brown sugar is . I hope this is helpful!
Kate U.
Just made these with Bob’s Red Mill Gluten-free 1-to-1 Baking Flour and coconut oil, and a 1-to-1 sugar/lakanto blend. Tasty, but a bit too oily, and a bit too many chocolate chips for my taste – I almost couldn’t taste the cookie base because it’s so rich! The oil not incorporating fully could have had to do with the sugar blend. Next time, I think I’ll leave out the last tablespoon of oil and use 1/4 cup less of chocolate chips and see what happens.
★★★★
Kate
Thank you for your feedback! Sorry these weren’t amazing for you, Kate.
Rey
Thank you so much for this recipe, Kate! I’ve really struggled to be able to make eggless cookies as my family does not eat egg, and this recipe was the first one to turn out well!
I made it once exactly to recipe, and then I made it again with dark chocolate chips, dried cranberries, and almond slivers, along with replacing half the coconut oil with melted butter. It turned out amazing! For anyone who isn’t vegan, butter made the cookies fluffier! Will definitely be making these many more times! Thanks again for the fantastic recipe :)
★★★★★
Kate
I’m glad it turned out so well for you, Rey! I appreciate your review.
Lori Lori
I was very skeptical about this recipe. I have a very definite way a chocolate chip cookie should taste. I pride myself on my chocolate chip cookie….these are amazing. There has not been one recipe yet that we haven’t liked of yours.
Keep those recipes coming.
★★★★
Kate
I’m happy to hear they passed your test! I appreciate your review, Lori.
Amy
Replaced 2 tbsp applesauce for 2 tbsp of oil. Maybe a little cakier, but worked out well and turned out good. Next time I would maybe decrease the sugar bc these ARE super sweet!
Roma Dhanani
this is the BEST cookie recipe i’ve found – and i’ve been through a hella lot.
however, the last time i made them i tasted a bitter salty taste in some bites. i THINK this could’ve been my baking soda (potentially being too old) or too much of it. apart from that, literally perfect.
i almost never use a mix of sugars, i just use pure cane sugar and i’m extremely satisfied with the results. like, 10/10. i use scent & taste free coconut oil. and i like to add a splash of vanilla.
thank you for the recipe! x
★★★★★
Kate
Yes! I love that you agree with me, Roma. Thank you for your review.
M
Can you use almond milk instead of water?
Kate
Hi M, make this recipe as stated otherwise I can’t guarantee the results.
Pam McKena
Great recipe! I changed it a bit…
added almond milk (instead of water)+ approx. a scant 1/2 c. more liquid, because
added 1/4 c. of cocoa powder – would have been too dry w/o the extra liquid
added 1 c. mini m&ms – for color :)
baked this as a bar. When cool iced with vanilla ‘butter’cream made w/coconut oil
Came out just like a soft chocolate shortbread (with extra chocolate)
Yum!! Thank you for the excellent idea!
★★★★
Jeanne
Can’t wait to try this recipe (love chocolate chip cookies, and every one of your recipes I’ve tried have been fantastic)! Can I use walnut oil instead of coconut or olive oil?
Thanks,
Jeanne
Kate
Hi Jeanne, I’m not too familiar with it. But, it may work. Let me know!
KatP
Hi would sunflower oil work in this? Thanks
Kate
Hi Kat, I haven’t tried it, but it may. Let me know!
Felicia
I used half whole wheat flour and half unbleached white. I couldn’t get the pans into the freezer, so I put them in the fridge for a couple hours and then baked the cookies. Worked out just fine. I also used turbinado sugar for the white sugar.
These cookies are delicious!! My husband likes his cookies soft, and I like them crisp. This was a great compromise. We are both happy:-).
What makes cookies very crispy? Is it butter? Curious.
★★★★★
Alisa
These are the new #1 in our house! Made them GF using Bob’s Red Mill 1:1 flour and they were SUPERB! Surprisingly, I did enjoy them using avocado oil over the coconut oil. And the touch of sea salt at the end is totally worth it! Thanks for sharing a great recipe!
★★★★★
Kate
Awesome! Thanks, Alisa!
Jennifer V
These are phenomenal! I made two batches this weekend because the first one disappeared so quickly. Somehow chewy, crisp, and soft all at the same time – everything you want a chocolate chip cookie to be. I used Guittard chocolate chips which I definitely recommend!
★★★★★
Katy C
I plan to use honey instead of granulated sugar. I’d love to hear your thoughts on this! Thanks.
Kate
Hi Katy, to get the same results you need to follow the recipe as written. Sorry!
Catalina
Will there be a big difference if I use canola oil?
Kate
Hi Catalina, I haven’t tried it and recommend as written. Sorry to not be more helpful!
David
These didn’t turn out well for me :( Not sure what happened but they were dry and didn’t flatten at all in the oven (after 30min in freezer). They literally kept the same shape somehow. I refrigerated some too and they are hard as a rock even after defrosting.
★★★
Kate
Oh no! I’m sorry to hear that, David. How did you measure your flour? It seems like there may have been too much. Did you forget the oil?
David
Thanks Kate for the reply! I do normally love all of your recipes.
I used a kitchen scale – using around 300g of Bob’s Red Mill Whole Wheat Flour. I guess that is where I maybe went wrong? I did remember to use the oil. I’ll give it a shot again, use measuring cups and make sure the consistency is not as dry.
Pony
Okay, so I have NEVER left a review for a recipe before but these are some of the best Chocolate Chip Cookies I’ve ever eaten, nevermind, made. I’ve finally found my true love recipe! The following substitutions/additions turned out perfect:
– 1 1/4 Gluten free Flour (Bob’s Red Mill) and 1 Cup of Organic Oats (instead of Flour)
– 1/4 Cup Oat Milk (Instead of Water)
– I used Avocado oil (1/2 cup) (Instead of coconut/olive oil)
– I added 1/3 Cup Walnuts
I baked til the outside edge was just golden. The outside of these cookies has a perfect crispness while the inside is soft and the oats are chewy. Seriously, thank you so much for this amazing recipe.
★★★★★
Kate
Thank you for your detailed review, Pony! I know others may find this helpful.
Meg
These look so delicious and I’m planning to make them for my Christmas cookie box! Would the results vary if I use whole wheat flour for bread making? They never sell regular whole wheat flour at my nearby grocery store. Or can they be substituted with regular white all purpose flour? Thanks so much in advance :)
Kate
Hi! You could try all purpose, but I can’t guarantee the results. I would suggest checking the comments to see what others may have tried.
Meg
I just made them yesterday with regular whole wheat flour (thank goodness my friend was baking with me and she brought an entire bag) and it was genuinely super delish! I will try making it with a little less sugar because it was too sweet for me, but my family all loved it and it was crunchy and chocolatey the next day, too, which I appreciate.
★★★★★
Kate
Thank you for sharing, Meg! I’m glad you loved them.
Kendra
Do you think a vegan butter stick + 1T would work instead of coconut or olive oil?
Kate
Hi Kendra, I found these worked best as written.
Bari Bucknam
Hi
My husband is so picky when it comes to Chocolates Chip Cookies. So when I made these, OMG he feel in love with these. He told me don’t lose this recipe ❤️
Thank you
Bari B
California
★★★★★
Paige
Hello! These look great.
Just wondering if you’ve tried both regular whole wheat flour and white whole wheat flour? I’ve seen sources that say you cant use them 1:1 in recipes without alternating it but i’m not sure. Really looking forward to making them!
Anabell
Hello Kate,
First, I love all of your recipes. I am the biggest fan of your banana bread as well as your falafel.
I’m looking forward to giving this cookies a try. I bough a big bag of raw cane sugar for your brownies and have a lot left over. Do you think replacing the sugar in this recipe with the raw cane one will be fine?
Thanks and happy holidays!!
Kate
Hi Anabell, I wish I could say yes. However, baking is so precise that you need what is stated.
Asttid
The dough turn out very dry and flaky… i followed all steps, what could hace gone wrong?
Kate
Hi! How did you measure your flour? If you didn’t level it off you likely had too much flour.
Maria
Do I have to chill it? Can I bake it directly after mixing the ingredients?
Kate
Hi Yes, you will want to chill it to make sure they turn out.
Will Harrington
First time making cookies believe it or not. I have to say, I can’t see myself straying too far from this recipe, it’s that good (Italian hand gesture). The coconut oil is a winner, adds sublime texture but the cookie’s clean and not overly decadent sans butter and egg. The same can be said for scrambled eggs done in coconut oil. Give it a go. Thanks for the recipe. Happy eating…
★★★★★
Kate
I’m glad you think so, Will! I appreciate your review.
Sara
These cookies are beyond amazing! I have made them several times with coconut oil and coconut sugar but tonight I only had olive oil and brown sugar. This is by far the best version I’ve had so far. Santa is going to be very happy tonight!
★★★★★
Natalie
These are soooooo delish! I made a few tiny adjustments and didn’t freeze/chill the dough first and they still came out perfect. My husband is thanking you!
★★★★★
Leah H
I really wanted to love this cookie, but it wasn’t great. It can’t compare to a standard chocolate chip cookie. I do not believe this had anything to do with the recipe, but the sole fact that the cookie is vegan. I followed the recipe exactly. For substitutes I used whole wheat flour, brown sugar, avocado oil and dark chocolate chips. The cookie tasted too much like the whole wheat flour and was slightly dry.
★★
Kate
I’m sorry you didn’t love it! Thank you for your feedback, Leah.
Libu
To be honest they are pretty disgusting. They taste like coconut oil. Glad I halved the recipe in the first place, still a waste of my ingredients and not a well experience.The cookies are a very cakey like texture, not accurate at all. Would NOT recommend!
★
Kate
Hi, I’m sorry you didn’t like this recipe. I’m not sure what happened. How did you measure your flour? Sounds like they were on the dry side, which could mean too much flour.
Isobel
Best cookies I’ve ever made. So so so good. Thank you for providing these, I’m making them for the second time in two weeks!
★★★★★
Leslie kleinman
I made them with Xylitol instead of sugar and used coconut sugar instead of brown sugar. They taste great but I had to add 1 more TBLS of water and oil to get them to stick together. the batter was so dry it crumbled. They are much darker than the ones pictured. They did not spread at all. They are soft tho crunchy on the edges. ?? I was making them for someone who is vegan and staying away from sugar too.
★★★
Kate
Hi Leslie, I’m sorry your adjustments didn’t work for this one. Baking is quite precise so changing an ingredients won’t always lend to the same results.
Tash
Have you made this recipe without the oil?
★★★★★
Kate
Sorry to disappoint, I find this works best as written and don’t have an alternative for you.
Helen
Beautifully tasty and easy to make chocolate chip cookies
★★★★★
Kate
Thank you, Helen! I’m happy you enjoyed them.
Dana
Anything with chocolate chips are not my fave. My husband however loves everything with em. I found your chocolate chip cookie recipe over two years ago and haven’t stopped making these. We both love this your cookies. Keep bringing on the vegan recipes! Thank you!!
★★★★★
Kate
You’re welcome! I’m glad you loved them.
nancy
i was so excited to try these, however they were a let down :(
like many others who experienced this in the comments, the cookies did not flatten in the oven. There are definitely better cookie recipes.
Thanks Kate
★★
Kate
Hi Nancy, I’m sorry to hear this didn’t work for you. Did you chill the batter? How did you measure your flour?
Bianca
Best cookies ever!!!!!!
My 10 year old daughter baked them with me and the whole family liked them.Even my vegan son wanted to make them again!
★★★★★
paige
Hello! Could i use whole grain spelt flour or whole wheat pastry flour instead? I’ve made these before with regular whole wheat flour and they’re great!
★★★★★
Kate
Hi! I recommend this recipe as listed. If you try spelt flour, I would be interested in your results!
Carol D.
Amazing is right! So quick and easy and delicious! The coconut oil provides for a crunchy exterior and delicious subtle coconut flavor. The combination of brown and white sugars makes for a chewy inside. These are my new go-to cookie.
★★★★★
Kate
Wonderful, Carol! Thank you for your review.
Jen
Delicious! We baked some of these, and they were fabulous. The rest we saved as cookie dough balls in the freezer and ate them straight out of the freezer….also amazing. Thanks, love this one!
Monique
Sadly these didn’t work well for me. I’m currently living in Europe and the ovens only have top heat (whereas North American recipes are created for bottom heat) so they came out way too crispy. Not a problem with this recipe just an FYI for anyone with this type of oven.
Kate
I’m sorry to hear that, Monique.
Sheesha
Hi Kate, I’ve recently discovered your blog and have tried a few recipes to great success. I’m a novice baker so hope you won’t mind answering a couple of basic questions?? Can I use spelt flour instead of the whole wheat flour in this recipe? And on what tack should I bake the cookies and muffins? Thanks for your passion :)
Kate
Hi! I haven’t tried spelt flour in this application, but I do know a gluten free all purpose flour works well. Sorry, I’m not sure the second question.
Sheesha
Thanks Kate. Sorry for the typo in the second q?. I meant to ask on which rack of the oven should I bake your cookie and muffin recipes? Thanks
Kate
Hi! Middle rack, unless stated otherwise.
Sarah
Having been a non-vegan all my life, I am used to baking with animal products and I would not be used to the substitutes used in baking just yet (flax eggs, the different oils and butters).
Had tried 3 other recipes before this (Roz Purcell, Happy Pear) and in each one, I found the dough came out a bit on the dry side by the time you reach the combining step. This recipe yields a softer wetter dough when combined, before going into the refrigerator, but trusted it would come together in the end as so many of the other Cookie + Kate recipes have for me. The substitutions are not overly complicated and they are explained well in the intro to the recipe.
This is the only vegan cookie recipe which has worked out well for me- the disks spread out so well on the tray in the oven I have tried dough from chilled and from frozen (having thawed dough overnight in refrigerator); I couldn’t tell the difference after bake really. This is definitely going to be my go-to from here on out. I would highly recommend.
A few things to note:
If you run out of coconut oil, I have found you can make up the remainder with olive oil.
The coconut oil will be solid at room temp so, as shown in the video, make sure it is liquid when adding to the sugars. The water you use should also be warm so these will come together.
Recipe multiplies well, I’ve made up to 4 batches at one time
★★★★★
Kate
Thank you for sharing your thoughts, Sarah! I’m glad you enjoyed my version.
Brooke
Hi
Just trying out the recipe now.. it looks great, only curious why it doesn’t call for any eggs?
★★★★
Kate
Hi Brooke! I actually found it works best vegan. I know! Trust me, they’re delicious.
darsh
I made second time and I added some sweetened coconut flakes and it turned out the most delicious cookies I have ever baked..
★★★★★
AC
So easy to make! Had all the ingredients on hand and was craving something sweet, so I thought let me see if Kate has chocolate cookie recipe. Happy me she did. I placed it in freezer as instructed. Had only about 1/3 cup of coconut oil not quite enough, but it didn’t make a difference, also used a quarter cup less of regular sugar. Glad they still came out perfect! Also glad I didn’t have to use dairy products. Thank you Kate!
★★★★★
Heather
Best chocolate chip cookies we’ve tried yet! Thank you for the recipe
★★★★★
Kate
I love to hear that! Thank you for sharing, Heather.
Kate
Hey! I doubled the recipe. I used avocado oil, org whole wheat flour and the same sugars. Org brown and org golden sugar. I forgot to put in the baking soda and baking powder LOL and they still turned out. I didn’t chill them either. Phewf!! Next time I will read the recipe better lol but they turned out!!
★★★★★
Maddie
The taste of these cookies was very good, but they were VERY crumbly. I followed the recipe so not quite sure what went wrong – if anything. I’d probably make them again if I had vegan friends coming over but wouldn’t make them for myself.
★★★★
Kate
Hi Maddie, I’m sorry to hear that. How did you measure your flour?
Sarah D
Well these were amazing. I’m not a baker, but being stuck inside on a rare snow day in Austin TX and was on the hunt for a coping mechanism. I only had coconut sugar so used 1 cup and had to sub baking powder with vinegar and baking soda since I realized I was out, but they came out great. They cooked in these mounds that meant they were extra gooey on the inside and crispy on the outside. Great recipe!
★★★★★
Kate
I hope you are staying warm and enjoying these cookies, Sarah! Thank you for your review.
Anna
Would these work with whole wheat pastry flour instead? Also, do you think i could replace the white sugar with a mix of white granulated sugar and raw golden sugar? Thank you !!
Kate
Hi! Changing all of those elements may require a different recipe. I haven’t tried it so I can’t say for sure. Baking is pretty precise.
Steph
I made these just as the recipe says + a splash of vanilla and they were the most perfect and delicious chocolate chip cookies I have ever made!
I used peanut oil.
I also did one batch 30 mins in the freezer vs. one batch for a couple hours in the fridge and the freezer ones came out better. I take them our of the oven when they are still pretty soft and almost seem under cooked. They firm up as they cool and stay soft for over 24 hours—if they last that long!
★★★★★
Kate
Wonderful to hear, Steph! Thank you for your review.
Gail
Hi Kate,
My husband and I made 2 batches of these cookies, one for him with Ghiradelli chocolate chips and one for me with Lily’s chocolate chips (made with stevia). Both were tasty, but both batches are very, very dry – they literally crumble when you try to eat them. Can you suggest what we might be doing wrong? Because there is no chewy middle in these at all!
Thank you so much for your help, and your newsletter and your book! I’ve learned many new tasty recipes from you!
Kate
Hi Gail, I’m sorry to hear that! How are you measuring your flour? Are you leveling it off? If you aren’t that could be causing more flour which would make them dry/crumbly. Are you following the resting step?
Gail
Hi Kate, I am leveling the flour, and I have put them on the baking pans in the freezer for 30 minutes before cooking. We are using Lakanto Monk Fruit sweetener, white and brown, for the sugar. The brown is the same granular consistency as the white, so it doesn’t pack down like classic brown sugar does. Could that be it? We used avocado oil instead of coconut oil because I don’t like the coconut taste of foods that contain it.
Kate
Hi! The sugar is most likely your problem, Gail. Baking is so precise that changing something like that can impact the results.
Tess
Delicious cookies! My toddler loves baking so we’ve made this a few times now and they’ve always turned out perfectly. I’ve used olive oil as I can never be bothered melting coconut oil, but I’ll try it with coconut oil eventually because chocolate and coconut always taste great together. I always use my stand mixer to really whisk the sugar/oil together because I don’t think my toddlers whisking skills are quite ready yet!
Thanks for a really tasty, easy to follow recipe!
★★★★★
Kate
I’m happy to hear that, Tess!
Gail
Hi Kate, my husband and I each made a batch of these cookies. The taste is great, but they aren’t chewy, they are very hard and brittle. Can you give me any direction on what I did wrong? Thank you!
★★★★
Kate
Hi! I’m sorry to hear that. How did you measure your flour? Did you allow the proper chill time?
Alice Jurski
I enjoyed these cookies but the first few were oily. I used safflower oil and I didn’t like the taste. For the rest of the batter, I added 1/4 cup quick oats, 1/4 tsp vanilla, 1/8 tsp cinnamon, & dash of salt (because I omitted the salt for sprinkling). This was much better! I’ll probably make them again but the carbs and saturated fat content seems high.
Brigitte
I used sunflower seed oil, reduced the sugar and added 2 tablespoons of cocoa powder and a touch more oil; absolutely delicious!
★★★★★
Donna
I am not even really a chocolate chip cookie person, but these are DELISH!! Seriously people…you need these cookies in your life. Perfection. I like my cookies chewy and soft, not crunchy, so I take them out at the 14 or 15 minute mark. Also, I can only seem to find 50% cocoa chocolate chips, instead of the 60% cocoa the recipe calls for, and I find the cookies way too sweet with 1 1/4 cup of the 50% cocoa chocolate chips so I use 1/2 cup. Lastly, I use 1/4 cup olive oil and 1/4 cup melted coconut oil…that way you still get the lovely coconut flavour, but it is a little bit more subtle (I like them with the full 1/2 cup of coconut oil, but my son finds it too much). This is now my go-to chocolate chip recipe…give them a try, they really are amazing!
★★★★★
Kate
Hooray! I’m happy you enjoy that, Donna.
Donna
Hi Kate,
I just left a review a few mins ago…would you mind omitting my last name when posting please?
Thanks!
★★★★★
Kate
Hi Donna! Already taken care of :)
Linda Stettler
These are AMAZING as promised! I was looking for a heathier ccc recipe that didn’t use butter and this provided the framework for it. I reduced the white sugar to 1/3 c (because I was out) and added chopped dates, applesauce and walnuts. Instead of water I added orange juice, but only enough to moisten. Followed the rest of the instructions as written. Coming out of the oven they looked better-than- bakery terrific! Next time I’ll try leaving out the white sugar altogether because they are a bit too sweet for my tastes.
★★★★★
Kate
Thank you for sharing how you made this work for you! I’m happy it turned out with your changes.
mika
best ever!!!!!!!!!!!
★★★★★
Kate
Hooray, Mika! I appreciate your review.
Taz
Hi Kate, what does “packed” sugar mean? Not familiar with that term?
And how many grams are in the cups (Ireland, so grams rather than cups) please? Are we talking mugs or teacups please?!
Kate
Hi Taz, you want to make sure you pack the sugar into the measuring cup. Does that make sense?
Valerie
Second time I’m making these. Delicious— chewy inside, crunchy outside. But they don’t spread out much for me; they keep their airy dome shape. I’ve chilled them nearly an hour before baking. But we’re very happy with them. Best chocolate chip cookies — easy, and vegan! Thank you!
★★★★★
RICHA
Hi this recipe is looking really nice. It will be helpful if you can provide the measurements in metric.
Thanks
Kate
Hi Richa, sorry to disappoint, but I use US measurements. You can use an online converter, if that helps!
Heather E.
“Sometimes a girl just needs a cookie!”. That is me today. I wanted a recipe that gave me the shortest time between deciding I wanted a cookie and eating a cookie. I read many of the over 900 comments prior to making these. I bake by weight and used the following:
312 g KAF White Whole Wheat
7.5 oz Ghirardelli 60% Bittersweet Chocolate Chips
102 g coconut sugar (organic, unrefined)
99g granulated sugar
125g melted coconut oil
2.5 oz warm water
According to Cooks Illustrated, a cup of whole wheat flour measured by volume by a home baker will weigh 156 grams. When a recipe does not provide a weight I either go with the listed gram weight on the package or the CI suggestion. I went with the CI suggestion here.
I don’t bake with coconut sugar often. I found a recipe that called for 1 cup of coconut sugar and provided a gram weight of 154. I found another at 170 and yet another at 180. I decided to use the 2/3 of 154 since it was closest to the weight of ½ cup packed brown sugar.
I loved the comment by Sarah to use warm water. My coconut oil did not solidify when I added the water!
The total weight of the prepared dough was 929g. Divided by 13 I would need 71 g per cookie. I wanted to use my ice cream scoop and that held, on average, 77 g so I just made 12 cookies!
The first pan of cookies scooped nicely. By the second pan (a matter of just a few minutes) the dough had started to become crumbly. I really had to pack it in the scoop.
Cooked one pan at a time. After 14 minutes the cookies hadn’t spread at all. I had read some comments regarding that happening. I decided to try something like Sarah Kieffer’s pan banging. I took the pan out of the oven, placed it on a towel, picked up one side and gently dropped it on the counter. I did this 3-4 times. The cookies flattened out just enough! I put the cookies back in the oven for 3 more minutes.
I placed the baking sheet on a cooling rack and let them cool completely before trying. They are really good! They are as you describe “a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.”
Next time I will make these using brown sugar and a neutral oil just to taste the difference. I may use a little less flour – somewhere between 240 – 312 – maybe around 275g.
★★★★★
Kate
Thank you for commenting and for your feedback, I appreciate it.
Tumi
Omg this recipe is amaaazing. Literally everyone loved it, we keep making it and freezing them to last a few days but they don’t!!
I made them with gluten free flour and used chocolate chunks, perfection!
I want to make them for someone who’s allergic to corn so I can’t use baking powder, I made paleo baking powder at home from baking soda, cream of tar tar and arrowroot powder. Should I then add more baking soda as per the recipe?
The paleo baking flour is 2 parts baking soda & arrowroot powder and 1 part cream of tar tar.
★★★★★
Kate
I’m glad you loved it, Tumi! Thank you for your review.
Jessica Rodenbaugh
Just made these and they turned out great! I followed the recipe exactly, using avocado oil for the oil. Instead of making 13 large cookies, I used a regular cookie scoop and got exactly 24 cookies (spaced out 12 on each pan). Took them out at 14 min (even though they still looked underdone) and they cooled on the pan and developed the perfect crispy on the outside, chewy in the middle ratio.
★★★★★
Ak
Can you sub the whole wheat flour for oat flour ?
Kate
Hi! I haven’t tried it with these, but I know it works well as a replacement in other applications. Let me know if you try it!How to Make Oat Flour for guidance on measuring.
Tierra E
My baby developed a milk allergy and I still want to nurse and am ADDICTED to chocolate! This recipe is DELICIOUS and even though I don’t have the allergy they didn’t make me feel bad. Dairy doesn’t always agree with me so this recipe is perfect.
Thanks so much!
★★★★★
Kate
I’m happy you can enjoy these, Tierra!
Divya
Hi Kate,
I’ve made these about 4 times now and each time they’ve turned out amazing! My 8 year old particularly loves them and they’re healthier than regular ones, so that’s great! While the texture is perfect (crisp bottom and edges and softer, chewy insides), I have never gotten the cookies to spread at all. They stay the same shape pretty much. But like I said, they’re very good otherwise. So what we do now is that we flatten them just a bit before baking. But I’m just curious why these aren’t spreading for me.
Thanks.
Kate
Hi! Be sure to measure your flour precisely and chill for long enough. I’m happy you still enjoy them!
RM
I have made these cookies twice using safflower oil. I refrigerated the dough only a few hours. They came out perfect and so yummy! The third time I made them I used coconut oil and again refrigerated the dough a few hours but because coconut oil turns solid my batter turned rock hard in the refrigerator. You recommend using coconut oil and state to refrigerate the batter so how do you get around your batter turning hard when using coconut oil?