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.
It’s about time this blog had a proper chocolate chip cookie recipe. Here it is, just in time for the holidays! Hope you’ll whip some up right away.
Please let me know how it turns out for you in the comments. I hope it becomes your favorite recipe, too.
A little note on cookie dough safety: 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 presumably 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).
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. 
Michelle
I just made these with my 3yo son because he loves to bake. I was unsure whether it would be successful or not, but was very pleasantly surprised. What a great recipe!
I cooked half the batter and have left the other half in the freezer for another day of convenient deliciousness. Thank you
★★★★★
Kate
That is adorable, Michelle! I love that he enjoys cooking. I bet it is the cutest!
Kate
I loved this recipe! I made it in just a short period of time, and the cookies came out great! I love that they have a reasonable amount of sugar and NO BUTTER! It’s wonderful! Also, I did add a little more water to mine, but aside from that, I didn’t change a thing!
★★★★★
Amanda R
Could this be made with regular unbleached all purpose flour?
Kate
I haven’t tried it. I don’t typically bake with that type of flour. If you try it, let me know!
Sharmila Vijayanand
Hi Kate. I am from India.Made these cookies today and they were so delicious. Thanks a lot for this recipe. It is a keeper.
★★★★★
Kate
I’m glad you loved them, Sharmila!
Jerry
Simple, elegant and incredibly tasty cookies! I use all organic ingredients and whole wheat pastry flour. Much thanks for a delicious recipe.
★★★★★
Kate
I’m glad you loved them!
Michelle
Fabulous recipe! Miss Eight made them with me and was so pleased with results…Master Ten is egg and nut free so many many thanks for sharing.
And mom? Well I’m excited that they use wholesome ingredients like coconut and wheat flour. I’m GF so maybe I’ll have a go at using buckwheat flour too…
★★★★★
Kate
Thanks for sharing! I would recommend a gluten free flour blend for your GF version. Bob’s Red Mill has worked well for others.
Kruthi
Hi kate.
This recipe has both brownsugar & white sugar.. Is there an alternative for the white sugar? Like honey or such.
★★★★★
Kate
Hi! I found for these to really work out to get the right end product, both sugars work best.
Amy
Hi Kate, do you bake them on a fan setting or conventional setting? I am from the UK and am never sure which to use?
Kate
Conventional oven.
Cassie
Can you make this with a refined sugar substitute?
★★★★★
Kate
It may work, although I don’t cook with refined sugar. Let me know if you try it.
Guilherme
I want to bow to you! I had been desperate for a recipe like this. Easy to make and it works! I made yesterday because I was really craving some vegan baked goods and they are hard to find where I live so this was sent directly from the gods. Definitely a favourite. They even had a buttery flavour! Absolutely magical! Thank you.
★★★★★
Kate
I’m so excited that you love them! Thank you for your review.
lana
best vegan chocolate chip cookie recipie!!!<3
★★★★★
Kate
Hooray! Thank you for the raving review, Iana.
Anna Lorraine Heppenstall
I made these today and didn’t have to chill my dough. I also made them small – about a tbsp. I made 29 cookies!! Sooooooo delish! If I can only upload a picture.. your mouth will water.
★★★★★
Kate
That’s a lot of cookies! I’m glad you loved them, Anna.
Anna Lorraine Heppenstall
Ya! I ended up giving some to my brother and nephew for their birthdays.
★★★★★
Christina R
Pure heaven! The best chocolate cookies I have made, and I bake a lot! I love the coconut undertones.
★★★★★
Kate
Great to hear, Christina! Thank you for stopping to review.
Anna
Amazing recipe!!! I halved the amount of choc chips though because i like there to be a little more cookie than chocolate. My entire family LOVED them!!
★★★★★
Kate
I’m so happy to hear that, Anna! I appreciate your review.
Jackie
Kate: You’re a choc chip cookie rock star!! I made these cookies today and my coconut oil was too warm so the chocolate chips kinda melted so I thought, uh oh! Watching them bake, the shape seemed to not move for a bit but then they melted into these beautiful fluffy mounds resulting in the lightest flakiest delicate crust with soft gooey insides – not all chips melted which was an added bonus! I ate 3 before bed – not smart but couldn’t help myself!! My 9 yr old daughter Jolene is a salt lover so I sprinkled with high quality flaked sea salt! Yummy yummy in our tummies says it all!!!! I too have tried tons of recipes but this one beats all! They will be served at our 38th Annual Block Party tomorrow night! My family salutes you for the recipe – thank you! (PS: Your banana bread recipe is my new fav as well)
★★★★★
Kate
Wonderful to hear, Jackie! Thanks for your review!
Stephen
Great cookies! We made a single batch and they turned out amazing! When we doubled the recipe they appear to have turned out very wheaty. We used whole wheat flour, it is possible that 4 cups of whole wheat flour is too much and troublesome for doubling? Just wondering if you have run into this?
★★★★★
Lindy Dohman
I made this recipe a couple days ago. I followed it exactly other than I made them a bit smaller so I got 26 cookies instead. Still delicious! I’d take a picture but they are gone and both my mom and mother in law want the recipe! Thank you for a delicious, healthier recipe. My husband said this is a keeper and already wants me to make more!
★★★★★
Kate
I’m happy to hear you both loved them!
Vicky Johnston
Hi Kate
I’m having trouble finding whole wheat flour for some reason, can you recommend or send me a link as to where to by this type of flour? When I type it in Google wholemeal comes up but I believe this is different. I’m based in the UK so any help would be appreciated. Thanks Vicky
Kate
Hi Vicky! Great question. I believe wholemeal flour in the UK is the same as whole wheat in the US. I hope this helps!
Athena
I have made numerous recipes from your website and have yet to be disappointed. I’ve seen a lot of comments from people abroad re converting cups to grams, im from the UK and actually love baking using cups instead! So much quicker and easier! I think the trick is just to get a good set of measuring cups… I’ve literally never had one of your recipes go badly. Just made these and they’re delicious, I love every single muffin recipe too. So easy to make, delicious, healthy and my toddler loves helping me with them too! Thank you so much!! Keep them coming & I’ll keep baking… and eating… ha!
★★★★★
Kate
I’m so glad you are loving what you are trying! Thanks for sharing, Athena.
Paulina
FINALLY!!! I have been trying to bake cookies in the air fryer (oven isn’t working currently) and they’ve all been too crumbly, or just tasted okay. This was going to be my last attempt, and I was incredibly suspicious with the recipe, but it WORKED.
Granted, the air fryer is still not ideal for baking cookies, but the edges were crispy, the interior was chewy, and it tasted like a proper cookie! It was incredibly delicate/crumbly when out of the oven, but I now understand this cookie MUST cool down.
I quartered down the recipe to create one big cookie, added vanilla extract, and substituted with Bob’s paleo flour, only coconut sugar (cut down the sugar a little bit), and avocado oil. Thrilled with the results, and can’t believe it doesn’t need eggs! THANK YOU.
★★★★★
Kate
I’m so happy these worked for you! Thank you for sharing and for your review, Paulina.
Rachel
Excellent! Tastes so good Love your banana bread recipe too!
★★★★★
Kate
I’m glad you loved it!
Amanda
Im not sure what went wrong for me but my cookies did not spread at all. I followed the recipe exactly except i forgot to mix the chocolate chips into the dry and added them at the end. Could it have been an overmixing thing? Oh, I also subbed 1/4 cup of the white sugar with a monk fruit/erythitol blend. The taste is lovely but the texture not what i was hoping for.
Annabel
Hi from Australia!I have just made a batch of these cookies and they are absolutely delicious.I used organic coconut oil,dark choc chips and a sprinkle of maldon sea salt on top as suggested.Thanks for a brilliant,fuss-free recipe.
★★★★★
Kate
Thank you for sharing, Annabel!
Katherine
First half a dozen times I made this recipe – perfect! Couldn’t believe how good they were. But recently, every time I make them they have a sulphur-like taste. What am I doing wrong?! I’m sticking to the recipe (unless my four year old gives a helping hand and lots of flour gets spilt etc) and I’ve tried different chocolates – dark, milk, vegan – but still I get the same sulphury taste! I know it’s me, not your recipe and I miss the wonderful cookies I know are possible, can you give me any guidance?
★★★★★
Kate
Hi Katherine! I’m sorry they aren’t turning out for you right now. I would double check to make sure your baking powder and soda are fresh and to use aluminum free. I hope that helps! Let me know.
Lucy
Hi Kate,
Love the Cookies!! We make them slightly smaller and sandwich them with some vanilla vegan icecream to make an Ice Cream Sandwich :-)
We would love to try them as a dark Chocolate version using Cocoa Powder or Melted 72% Dark Chocolate and I was wondering what you think we should amend the ratios of liquid to flour/cocoa powder to?
Pam
This is the first vegan cookie my husband and daughter have loved as much as I do, and we have tried many. Thank you for another wonderful recipe!
P.S. We are having your wild rice and arugula salad for dinner and these delicious cookies for dessert. ;-)
★★★★★
Kate
You’re welcome, Pam!
Louise
I’ve made these awesome cookies many times with loads of substitutions and they turn out great. I’ve made them with GF flour and with raisins or cranberries for my GF, DF sister when I’m in a hurry and don’t have vegan choc handy. I also regularly halve the sugar when making for the kids (and sub raisins for the choc chips) and I still think that they’re yum. Thanks for a great recipe!
Kate
Great to hear, Louise! Thank you for sharing.
Val
I use vegan chocolate chips and they are the best vegan chocolate chip cookies ever. Sometime I use oat flour. My daughter loves them so I make them whenever she comes home for a visit and often for parties even if the guests aren’t vegan. I plan to make them for the afterglow at my daughter’s wedding.
★★★★★
Kate
I’m happy you have good luck with oat flour with these cookies, Val! Thank you for your review.
Pra
These cookies turned out absolutely delicious. A keeper for sure.
Kate
Thank you for sharing, Pra!
danielle
Would substituting almond milk in place of the water effect the cookies being chewy and not crunchy? I’m gonna try making these tonight and I was just curious if the almond milk would ruin the taste or texture or add flavor.
★★★★★
Kate
You really want to use water with this recipe. I find it’s the perfect added mositure.
Tanya
Hi Kate, would you have the nutritional value on these cookies please.
Kate
Hi! Make sure you allow cookies in your browser and click to expand the information. It may take a second to load: Nutrition Facts
Serving Size 1 cookie (made with coconut oil, no flaky salt on top)
Serves 13
Amount Per Serving
Calories 308
% Daily Value*
Total Fat 16.6g 26%
Saturated Fat 11.8g
Trans Fat 0g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.7g 0%
Cholesterol 0mg 0%
Sodium 169.8mg 7%
Total Carbohydrate 40.5g 13%
Dietary Fiber 3.2g 13%
Sugars 24.5g
Protein 3.6g 7%
Vitamin A 0%Vitamin C 0%Calcium 2%Iron 11%Vitamin D 0%Magnesium 6%Potassium 3%Zinc 3%Phosphorus 9%Thiamin (B1) 6%Riboflavin (B2) 2%Niacin (B3) 5%Vitamin B6 4%Folic Acid (B9) 2%Vitamin B12 0%Vitamin E 0%Vitamin K 1%
Grace
Just tried these for the first time and I am in love! These are so amazing. For the sugar, I only did about 2/3 cup of light brown sugar and they turned out perfect. Crispy on the outside and chewy melty perfection on the inside. Currently trying not to eat all of these in one sitting!
★★★★★
Kate
I’m glad you loved them, Grace.
Asako
SO GOOD!!
Like a couple of other commenters, I made smaller ones (heaped tbsp per cookie, made 26). They trays wouldn’t fit in my freezer so I put them in the fridge for around 2 hrs. Worked great! I also used canola oil.
Thanks again!!!
★★★★★
Asako
Would you mind removing my last name from this comment?
Kate
You’re welcome!
El
Can i bake then freeze? If so, how can i defrost them?
★★★★★
Asako
Hi Kate! would you mind please checking my last comment
Andreas
The chocolate in the flour mix melts instantly when you add the melted sugar/oil mix so they don’t turn out like in the pictures. Better add the chocolate after the dough is completed.
★★★★
Kate
I’m sorry you had an issue, but the chocolate shouldn’t melt. Make sure it’s not hot when you add it
Lea
Hello can I only use white sugar in this recipe? And how much plz. Thank you :)
Kate
Hi Lea, I designed this recipe with coconut sugar or brown sugar. I’m not sure white sugar will work. Sorry!
Deanna
This is my ‘go to’ chocolate chip cookie recipe. I have made them many times – hands down the best chocolate chip cookies!!! Everybody loves them every time I make them! I use coconut sugar (instead of brown sugar), and sucanat sugar (instead of refined cane sugar), and olive oil (instead of coconut oil). Kate, your recipes are some of my favorites, especially your salad recipes. Thank you!
★★★★★
Kate
I’m glad you agree they are so good! Thanks, Deanna.
Ashi
Hi, Kate!
I tried making this but I think I got confused with the water and oil portions. Could you please make it clearer for me? Thanks!
Kate
Hi Ashi, you only need ½ cup + 1 tablespoon oi & ¼ cup + 1 tablespoon water. So you add 1 tablespoon to each measurement. Does that make sense?
Kristina
I made the recipe as directed, but I put the entire bowl in the fridge to chill for about 4 hours since I don’t have space for the full pans. The dough was extremely dry and hard and it took some muscle to form the dough balls. The cookies turned out fine once baked and look like the pictures. They’re thick because they didn’t spread very much. Might stick with traditional chocolate chip cookies though, I miss vanilla, eggs, and butter!
★★★★
Kate
Hi Kristina! I’m glad they still turned out for you. Dividing them out is important so the dough doesn’t seize up.
Stella
Thanks for the recipe. Question, why use two different types of sugar? What will be the difference?
Kate
Hi Stella! I found this combination is what is going to get you the best result for the
chewy middle and barely crisp edges.
Stella
Oh, interesting chemistry.
So if I want to create a crunchy cookie, which one should I remove? Thanks for the guidance.
Kate
Hi Stella! Could could try and bake them for just a little longer. I wouldn’t necessarily remove one or the other. That would be a different recipe, baking is a science.
Karen
Can you use Bob’s Red Mills gluten free 1-1 baking flour for your chocolate chip cookies? Looking forward to trying them. Thanks.
Kate
That should work, Karen!
Clara Sautner
Just made this with my non vegan boyfriend. Even he was convinced ! I’m pinning this recipe on my fridge . Great recipe!
★★★★★
Kate
Hooray! That’s great. Thanks for sharing, Clara.
Nancy
These cookies were amazing and they are my new “go to” for chocolate chip!!
Everyone loved them :)
★★★★★
Kate
I’m happy to hear that, Nancy!
Nancy Virgin
I chilled the bowl of dough for 24 hours. Don’t do that. Impossible to scoop. Dough is sitting out now, hoping it will come to room temp so I scoop and then freeze for 24 hours.
Kate
How did it turnout, Nancy?
Nancy Virgin
The cookies are very tasty. After the bowl of dough thawed and became scoopable, I froze the dough BALLS for 30 minutes as suggested. Then baked. They are very crisp. Is that how they are supposed to be? They were for my husband. He likes them. That is what counts. Nan
Kate
Hi Nancy! They should have some crisp to them. You may need to adjust your bake time as some ovens can vary.