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. 
Catherine
They sound good, but I am confused. The recipe says the yield is 13 cookies (one per serving) which is an oddly small batch. But my main question is, why do you need two cookie sheets for13 cookies, since they are tiny and don’t appear to spread? (No rating because I haven’t tried it yet.)
Kate
Hi Catherine, the cookies aren’t tiny—they’re about 3 1/2″ across! You can only bake half of the batch per pan. The pan shown in the picture with six cookies on it is a half-sheet pan, for reference.
Renee
Mill your own flour Kate! Then you can have a festival of cookie dough eating with this awesome recipe!! I’ve been milling mine for years now, and use the ole’ trusty NutriMill. It’s fantastic and super quick. Evidently, whole wheat flour loses 90% of it’s nutritional value 24 hours after milling. Wheat berries stay good for years! I mill only the amount I need (a couple.of cups at a time). In addition to being safer and more nutritious, the flavor is amazing AND… IT’S CHEAPER!
Kate
Thanks for sharing, Renee. That sounds like an interesting thought!
Rhonda @ Change In Seconds
Can’t wait to try the recipe!
Kate
Be sure to report back what you think, Rhonda!
Rhonda @ Change In Seconds
Hi Kate!
Its fantastic!
Rhonda
★★★★★
Susan Rahamim
I just made these vegan chocolate chip cookies and they are amazingly delicious! They are surely going to be one of my family favorites!
Kate
So happy to hear that, Susan! If you would like to leave a star review since you love this one, I would appreciate it!
Kristin
Hey Kate! These cookies came out sooo well! The dough was a little crumbly, so I was skeptical, but they really came out crispy and delicious! Thanks for the recipe!
★★★★★
Kate
Hooray! Love to hear they worked well for you, Kristin. Thanks for your review!
Suzette
When you ask for 1/2 cup sugar (besides the coconut or brown sugar) – you mean white sugar? If so, can we just add more coconut sugar? How much?
Kate
Yes, regular sugar. The combination of sugar is key here. Thanks for the question!
Amy
Can I use regular unbleached flour?
Kate
Hey Amy, I think that’ll work well!
David Noel
Wow! These cookies turned out amazing. Another fantastic recipe Kate! Thank you so much!
★★★★★
Kate
You’re welcome! Thanks so much for the review.
Gaby Dalkin
I could go to town with that batter!
Kate
It’s so amazing!
Catherine
I followed the recipe to the letter, and even used the linked page to weigh out my flour/sugar, but the dough came out really liquid-y. Even after freezing them they spread out a lot so they’re not quite like the pictures. They still taste good although the texture is off. Also, why no vanilla?
★★★★
Kate
Hi Catherine, I’m sorry to hear that! What kind of flour and oil did you use? I didn’t add vanilla because the original recipe didn’t call for it, and I didn’t feel like it was lacking in flavor.
Susan Rahamim
I loved these cookies!
★★★★★
Kate
Great to hear, Susan!
Lauren
The last three recipes of yours that popped up on my Instagram feed I made the same day… this one is number four! They’re chilling in the freezer right now! My dough came out really dry and crumbly, even after I added a little more oil. I’m hoping they cook okay!
★★★★★
Kate
You made my day! Thank you so much, Lauren.
Haley
Can I just say that these look amazing?! I can’t wait to try them – love all your recipes and the cookbook!
Kate
Thank you, Haley!
Shannon
These were amazing!!!! Turned out perfectly and new favorite cookie recipe with our family!
★★★★★
Kate
Hooray! Thank you for sharing, Shannon.
Susan
Hi Kate! Love all your recipes! I just tried this cookie receipe but they came out super flat and crunchy…I didn’t follow the directions step by step (baking with my 4 year old and we just threw all ingredients together in a bowl and mixed!!), I’m wondering if that would have any impact? Or any other reason? They still tasted delicious and I’d really love to try these again. Thank you!
Kate
Hi Susan, bummed to hear that! That shouldn’t have happened. I think you’ll have better results if you mix as directed with two bowls. Did you freeze the cookies as directed? I think that helps the cookies shape up nicely.
Laura Modic
I made these cookies with my 5-year-old. We had a blast! Stirring the chocolate chips in the flour mixture is fun and so practical, I rarely see it in coolie recipes. The dough was good to me, too oily tasting to her. Once we baked them they were delicious and so beautiful. Thank you for such an awesome, easy, and clever recipe.
★★★★★
Kate
That sounds so fun! Thank you for sharing, Laura. I’m glad they are loved by all.
Meg
These are *fantastic* — probably my new go-to chocolate chip cookie. I halved the recipe to make 10 small cookies and baked them for about 15 minutes.
★★★★★
Kate
This makes me so excited! I’m really glad these are you’re favorite, too. Thanks for sharing, Meg!
Christina
These were so good. Perfect texture. I followed the recipe exactly as written. I have never been able to make a good chocolate chip cookie (vegan or not) and this was the first time I felt successful! I will definitely make it again.
★★★★★
Kate
That’s a win! I’m so glad these were just perfect for you, Christina!
Jami
Omg, just made these and they are amazing! I used the nestle chocolate chunks and my edges became golden after 10-11 min so I took them out early and they are literal perfection! I recommend NOT skipping the salt at the end!
★★★★★
Kate
Oh yes, the flaky salt is so delicious! Thank you, Jami for sharing.
Cait
Not vegan, and normally don’t bake or follow recipes when I cook, but I am 9 months pregnant and was dying for some homemade cookies. This recipe looked easy enough, and it definitely did not disappoint!!! Surprising, considering I used a coffee mug to measure/eyeball everything since I don’t have measuring cups! Can’t get chocolate chips where I live so I used chopped 60% chocolate instead, which worked just as well! Highly recommended. :)
★★★★★
Kate
Congratulations, Cait! How exciting! I’m glad you loved these cookies.
Sherry
Wanting to bake these cookies. My concern, can my cookie sheet confront refrigerator to oven.
Kate
Hi Sherry! What type of cookie sheet do you have? What is the specific concern. Love to help you out here!
Marisa
Hello Kate,
I made these cookies the other day and there’s just one problem: they’re so delicious I can’t stop eating them!!!!
No one would ever know they are vegan on top of it!
Thank you Kate!!! :)
★★★★★
Kate
That’s a big problem, ha! So good they are all gone too quick. Thank you for sharing, Marisa.
Katherine
These are phenomenal! They are perfectly crispy which is so hard to find in a dairy free cookie recipe! Thank you so much, this is my new go-to recipe.
★★★★★
Kate
Crispy and gooey, the best combination! Thank you, Katherine for sharing!
Emily
These are so good! I will definitely be pulling this recipe out anytime a craving for a classic chocolate chip cookie hits!
★★★★★
Kate
Wonderful, Emily! Thanks so much for your review.
Hazel
Hi I have just made this it was very runny at first then I had a phone call so it was left for a long time by the time I got back it had thickened so perhaps that’s the answer, it’s lovely thank you would it freeze as I couldn’t eat all of it all.
Kate
Thanks for sharing, Hazel! I’m happy this worked for you.
Leah Levitt
Simple and great! Thanks
★★★★★
Kate
Thank you, Leah!
Karolien
Thanks for this recipe!! I’ve been looking for a good chocolate chip cookie recipe for a long time and these cookies worked out perfect!! And they are are vegan!
★★★★★
Kate
It was time the blog had the best chocolate chip cookie recipe. Thank you, Karolien for your review!
Michelle
Hi Kate
Any chance you tried making this with almond pulp? I’m always hoping I can make use of my wet pulp after making almond milk. I realize it does not contain the same benefits of ground almonds but do you think this ingredient would provide the same outcome? Thank you for providing so many wonderful recipes. I’m a big fan.
Kate
I haven’t tried that, no. I’m going to guess and say it wont work as the pulp is wet and not exactly sure how that would work with the other ingredients, especially in its wet state. You would want to dry out the pulp prior to trying to use it as a flour. Also, almond flour doesn’t provide the best result here. Sorry!
Wendy
I am wondering if these are hard and crunchy or soft and chewy (my preference is the latter). Also is there a reason you use 2 types of sugar i.e. coconut or brown and then a second type you call “regular” sugar which is, I assume, white sugar?). Could you use all brown sugar?
Kate
Hi Wendy! They’re not crunchy. They’re more firm around the edges and chewy in the middle. Can’t say they’re particularly soft in the middle, but they’re super nice. Both types of sugar contribute to the final result’s flavor/texture and I prefer the cookies as written. However, I’ve heard from other commenters that all coconut sugar has worked well for them so I suspect all brown sugar would work, too!
Denise
The two different types of sugar lead to a more complex texture: more soft and chewy! Granulated white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture in the dough). It also encourages spreading as the sugar melts. Brown sugar makes cookies moister and chewier than does white sugar. — Mass also helps cookies stay moist–big dollops of dough make softer and chewier cookies than tiny spoonfuls of dough. Most important, don’t bake them too long–remove from the oven when the cookie rim is brown and at least 1/3 of the center top remains pale. The cooked centers will be soft.
★★★★★
Kate S.
I made these on Halloween and then…had to make them again yesterday because they were gone. The 4 in my family (and our neighbors) are hooked. Thank you so much!!!
★★★★★
Kate
A good problem to have, right? Thanks for sharing, Kate! I’m glad these were a hit.
Marisa S
Halved the recipe, and used grapeseed oil, and regular flour, as that’s what I had on hand. I was pleasantly surprised! It’s not as sweet as a typical chocolate chip cookie, but in a good way.
★★★★★
Kate
Thanks for your review, Marisa!
Amanda
These were absolutely incredible.
I used EVOO, and because I didn’t have any coconut or brown sugar I subbed 1/4 cup of honey for that part of the recipe. It worked amazingly! The cookies still caramelised because of the 1/2 cup of white sugar, but had a slight honey+oil Mediterranean background note going on :) My new favourite recipe
★★★★★
Kate
I’m so happy to hear that, Amanda! Thanks for trying them. :)
Jennifer Kenning
Is it possible to substitue the wheat flour for coconut flour or would that change the end product too much?
Kate
Coconut flour wouldn’t work well here, sorry! If you are trying to make these gluten free, check out my recipe notes!
Lori P.
Hi Kate! I was so happy to find a recipe that provided an option other than coconut or olive oil for the fat. I mixed avocado oil and sunflower oil, as I wanted a more neutral flavor. The only other change I made was topping off the 1/4 cup of water with a tsp or two of vanilla. My cookies weren’t totally vegan because I used Ghiradelli chips, but they had no cholesterol, which was my goal. Freezing for half an hour worked perfectly.
Now, the important part…my husband and I were very pleasantly surprised. These are really good cookies! Thanks so much for sharing this recipe.
★★★★
Kate
I’m happy to hear that, Lori! Thanks for your review.
Sofia de Hernandez
Hi! Love your recipes! Could I bake the cookies right after the dough is ready? Or the freeze part is a must? Thank you!
Kate
Freezing is really helpful for these to turn out just right! :)
Louise
Hello! So yummy! Has anyone tried freezing these after baking, please?
Kate
I believe readers have tried with good luck! You can always look through the other comments to see what has worked well, Louise. Thanks so much!
Louise
Hi Kate, I tried with one and it was perfect after freezing so they’ve all gone into the freezer and we’ve been pulling them out. Perfect for when friends drop around and the cupboard is bare. My 4yo loves them and, like another Aussie who commented here, we get about 25 cookies out of the mix! Thank you!
★★★★★
Sandy
Just made this chocolate chip cookie…so very good!!!! Thanks!!
Kate
You’re welcome, Sandy!
Meg
My dough was also a little crumbly, but they tasted great!!
★★★★
Kate
I’m sorry it was crumbly for you! But happy you like the taste.
Waiata
Excellent recipe and not too sugary or overbearing as I’ve experienced with other cookie recipes. Love the subtle coconut flavour that comes with it. Texture is crispy and soft at the same time. Highly reccomend to anyone :)
★★★★★
Kate
Thank you for the recommendation, Waiata!
Jen
These were great! I would never guess they are vegan. I am so happy to find a chocolate chip recipe that is easy that my son with food allergies can enjoy!!
Thank you!
Jen
★★★★★
Kate
You’re welcome, Jen! Thanks for trying the recipe.
Shay
The cookie actually was good however it was very hard and crunchy….mine spread all over the sheet….I’m thinking it was too much oil….
Unlike the other posters, my batter was not crumbly
★★
Dorothy
What a wonderful recipe I have never liked CC cookies until this recipe!!!! I love your website and use many of your recipes
Again thanks
★★★★★
Kate
Thank you, Dorothy!
Alexis @ Hummusapien
I’ve made these three times and they’re always AMAZING. My new go-to recipe! I’ve used coconut oil and avocado oil, added vanilla, and even used all coconut sugar once because I was out of regular. The best!
★★★★★
Kate
I’m glad you agree they are the best, Alexis! Thanks so much for your review.
Audrey
SOOO GOOD! My son wanted to make chocolate chip cookies and we made these together. I went the freezer route and they turned out awesome! Saving this recipe!
Side note – I seriously am in love with all your recipes! Anytime I want to cook or bake something I always check your blog first. Your recipes are so wholesome and delicious – which is perfect for a momma/wifey like me!! Much love to you! Thank you for these amazing recipes!
★★★★★
Kate
You’re so sweet, Audrey! I’m glad you love these cookies and so many more C+K recipes. Have a great holiday season!
Chelsea
I make all your recipes and love them so thank you! Can I make these into a bar cookie?
Kate
Hello! I’m so glad you love the recipes. I’m not sure about making these into bars as I haven’t tried it. Sorry!
Rob
I’ve followed you forever and am a walking advertisement for what you’re about… delicious recipes, authentic presence reflected in your posts.
Question: on this cookie recipe is canola oil an option? Your thoughts about this?
Thanks,
Rob
Gig Harbor
Wa
Kate
Hi! I don’t like to use canola oil based since it is highly processed and didn’t try it with this recipe. In theory, it should work.
Kate
Thanks for sharing and for your review, Kelvin!
Lisa Lewis
Thank you for this amazing recipe! Halved the recipe and used sunflower oil because it was all I had. I have tried so many (much more complicated!) vegan chocolate chip cookie recipes and this is really the best!
★★★★★
Kate
Thanks, Lisa! I’m glad they turned out so well for you.
Jean
I just popped the cookies into the freezer. So excited to taste the baked product!
On a side note…I just purchased your Love Real Food cookbook…and have already skimmed through every page! Going to order for my daughters as Christmas gifts. I keep forwarding them recipes that pop up on your blog…now they’ll have the beautiful pictures and helpful hints as well! Plus…they’re both dog lovers so will enjoy Cookie’s inclusion.
Thanks for all you do to make plant-based food tasty and beautiful!
★★★★★
Kate
Thanks for purchasing the book! What a fun gift. Thanks for your review, Jean!
Renee
For some reason, I had the same problem with crumbly dough as a few others. I measure my flour by sprinkling it in the cup and leveling it, so inaccurate measurement shouldn’t have been the problem. I melted my coconut oil too. I did use 100% whole wheat flour and coconut sugar, so that might have contributed to the drier dough. Anyway, I formed the balls with my hands and the warmth of my hands seemed to help them hold together. I skipped freezing them because they weren’t soft and melty in any way. BUT, I’m happy to report they baked up just like the photos and tasted terrific.
★★★★
Kate
Thanks for sharing! That is interesting. I will need to see if I can recreate that issue! I just didn’t experience that.
Anna
Greetings from the UK,
I did scan down the comments and I don’t think this has been covered- I only have a tiny freezer, and can’t really accommodate baking sheets in my fridge as I share it with flat mates- what alternative method of chilling the dough could you recommend? Can I chill it in a ball in the fridge or freezer? If so, how long do you reckon? Many thanks, can’t wait to try!
Kate
Hi Anna, sorry for the delayed response! You could scoop the cookies close together onto a smaller tray and freeze or refrigerate as instructed, then redistribute them on your baking sheets to allow for expansion. Hope this idea works for you!
Veronica Aveiro
These cookies were absolutely amazing! LOVED the taste and they were so easy to make! Going to try making them in a mini version next time. What do you suggest should be the baking time if they are half the size?
★★★★★
Kate
I love to hear that, Veronica! I’m not sure on baking adjustment and how they will bake up if smaller. I’ve learned you can’t always substitute with baking. I would need to try it! Maybe cut time in half? Let me know what you do and how they turn out!
Veronica Aveiro
I rolled them into 1″ balls (half the size) and baked them for 10 min. Cookies came out just as delish and moist but bite sized :)
★★★★★
Kristin Cronic
We just made them with olive oil and zest of one orange. Omg. They aren’t going to make it to tomorrow.
★★★★★
Kate
I love it! Thanks for sharing, Kristin!
Christine
Simple and delicious! Theres really no need for eggs. I didn’t even freeze the batter and they still baked perfectly. I used Trader Joe’s chocolate chips that are dairy free. This recipe comes together so easy. Hard to mess these up.
★★★★★
Kate
Thanks for sharing!
claudia parker
Family loved these cookies! Thanks Kate!
★★★★★
Marjorie McEwen
I made these cookies and the flavour is wonderful! I baked them a couple of minutes longer than recommended because I like crunchy cookies but they turned out as hard as hockey pucks! I will certainly make them again but will closely observe the baking time.
Kate
I’m glad you really liked them, Marjorie! I’m sorry they turned out so hard. Baking can be tricky! They tend to bake some too as they cool.
Sasha
I might have done something totally unacceptable, but I loved the cookie dough so much I wanted it to bake immediately. So.. I succumbed to using the microwave by stuffing some of the dough in a mug and microwaved it for 45 seconds on high and it turned out really yummy! Oh, I also added some cardamom!
Thanks so much for this delicious recipe!
★★★★★
Kate
Well that’s interesting! I’m glad they turned out. Thanks for sharing, Sasha!
Yvonne
Hi Kate, this looks amazing and I can’t wait to make this with my Daughter!
May I know if white whole wheat flour is the same as whole wheat pastry flour? Thanks!
Kate
Unfortunately, pastry flour is a specific type of flour. Sorry!
Yvonne
Hi Kate, thank you for your reply.
So that means I cannot use whole wheat pastry flour for this recipe?
Sorry for these questions as I have not seen white whole wheat flour being sold in where I live
Claudine
Hi Yvonne! I’m a “throw it together with what you have” kind of “baker” and I have made this recipe gluten free, with whole wheat flour pastry flour, and as called for… they all turn out great! The density can change with other flours, so you may want to make them smaller and watch the time, but they taste great no matter which flour version I’ve used. Good luck!
★★★★★
Lyn
So extremely yummy! This is the first recipe I’ve found in ages that produces cookies that are gooey and scrumptious rather than biscuity – These were amazing. Will definitely be making again!
★★★★★
Kate
We have the same criteria! Thanks, Lyn.
Katherine
Hi Kate- i used Olive oil and ended up adding some extra because the dough was so crumbly. I had to massage it with my hands and roll the cookies into balls to get it to stick enough to put on the baking sheets. Did i do something wrong? Your dough looks so gooey. Also I made 24 smaller cookies. Anyway, despite the dough they baked up just fine after the 30 min freeze (17 mins was perfect) and my husband loves them!
★★★★★
Kate
Hi Katherine! Did you use a different type of flour? You may have added more flour than I did—to measure flour, please spoon it into your cups and level off the top with a knife. If you scoop it into the cups, you could end up with substantially more flour and that would explain why your dough was dry. Hope this helps!
Claudine Kappaz
I’ve made these several times and EVERY time someone comments that they are the best chocolate chip cookie they’ve ever had. It’s worth noting that they all go in skeptical because it’s known that I eat plant-based and generally healthy… so imagine their surprise when it’s FABULOUS!! ;) Thank you for an amazing recipe!
★★★★★
Kate
Love to hear people agree with me on this one! They are so good. :) Thanks for your comment and review.
Sam Vander Wielen
These were amazing! So easy to throw together. They came out perfectly. (I used coconut oil, coconut sugar, WW pastry flour in case it helps anyone!). Thanks so much Kate!
★★★★★
Kate
You’re welcome, Sam!
Michelle
Would these cookies be good for ice cream sandwiches? Do they come out chewy?
Kate
That’s a great idea! I don’t see why they wouldn’t work.
Elia Sheldon
Just made these and they were so delicious. They had just the right amount of crunch on the outside and soft tenderness with gooey chocolate on the inside. Thank you so much for sharing this excellent recipe!
★★★★★
Kate
You’re welcome, Elia! I’m glad you loved them.
Casey
Very easy and with great results using regular all purpose flour, coconut oil and brown sugar. Forgot to batch them out before chilling which made for a somewhat difficult time (complete user error!). Less fussy than my last go-to recipe, plus has the added bonus of being vegan.
★★★★★
Kate
Thanks for sharing! Hopefully next time it’s a better experience for you, Casey!
Caroline
This is my favorite chocolate chip cookie recipe and I’ve tried a lot of recipes! I also love sharing them with friends and waiting until they love them to share that they’re vegan. Everyone is usually shocked and it’s an easy way to show that vegan doesn’t equal bad!
★★★★★
Terri S
These cookies are AMAZING!! I made them using vegetable oil and Enjoy Life mini chocolate chips. They stay soft which is a must for my family, who also loved them. These were also super easy to make and I love that they’re whole grain. Thank you for another great recipe!
★★★★★
Kate
You’re welcome, Terri!
Alexandra Thomas
have my dough chilling now!!
i didn’t do the two different types of sugar though, didn’t realise that it was an important step:( what may happen? will let you know how they turn out.
Kate
How did they work for you? Did the spread too much?
Emma
These are the best! I added some LSA and nuts to mine and they were fantastic. I’m going to use the base and experiment with some other tasty combinations. Thank you!
★★★★★
Kate
You’re welcome, Emma! Thanks for your review.
Amy
Making these today for the very first time and my batter looks much greasier than yours – where could I have gone wrong?
Kate
Hi Amy! How did your cookies turn out? I’m not sure what would explain that if your oil measurements were correct and you whisked until the oil/sugar mixture was smooth (about 1 to 2 minutes). Hope your cookies turned out well.
Claire Shriver
Hi! I’ve made these twice and both times something seems very off. I can’t figure out what it is… I’ve followed the recipe exactly. They came out hard as a rock. Any idea? Over-cooked maybe? Thank you!
Kate
Hi Claire, bummed to hear that! They should not be hard as a rock. You may be adding too much flour. I measure mine by spooning the flour into the cups and then leveling off the top with a knife. If you’re scooping the flour directly into your cups, you could end us using way too much flour. Could that explain it?
sherry
these are SO delicious & no one can believe they’re vegan!
★★★★★
Kate
I love it! Thanks for your review, Sherry.
Lucy-Sarah Raymond Gounder
Great recipe for vegans!
★★★★★
Kate
Thank you, Lucy!
Donna
These cookies are great, I’ll never make another kind of chocolate chip cookie! This recipe is what got be started following Cookie & Kate and I just got the cookbook (which looks great). The second recipe I just made last night (and am eating for lunch at work right now) is the Lentil Soup and it is delicious. Thanks, Kate. We are trying to eat better and eat more vegetables and I think your cookbook and blog are going to be a big help!
★★★★★
Janit Clark
My husband and I made these tonight, and they were delicious! We’ve recently gone vegan, and were skeptical we’d find a recipe we liked as much as our go-to chocolate chip recipe, but after tonight this will be our new go-to! We ate more than I care to admit :-) Thank you for posting this!
★★★★★
Mary A
Kate, first of all, I’ve loved every recipe I’ve tried on your blog. Thank you. Second, is there a reason why you said the ratio of coconut sugar to white sugar is key? I used only coconut sugar and subbed the amount of white for coconut sugar today bc I don’t have white sugar and the cookies came out very good. However, it did taste a bit sweet for me. Would it be different with white sugar? I do love the coconut flavor that comes out strongly.
★★★★★
Victoria
What type of brown sugar ?
Soft, Muscovado etc or does it not make a difference?
Jeffrey
Kate,
My wife, Norma, made these for Valentine’s Day. They are crumbly and delicious! PS, the coconut oil adds a nice complexity of flavor. Norma and I used to buy these large crumbly chocolate chip cookies from WF named “Carols.” Your recipe reminds me of those.
Thank you;)
Jeff
★★★★★
Kate
Thanks for sharing, Jeffrey!
Lorena Alegre
My go-to recipe for chocolate chip cookies! I have looking for one for years and this is it! Family loves them too!
Quick question, do you think they could come out the same with almond flour? Have you tried something similar?
★★★★★
Kate
I don’t typically have great luck with almond flour and it isn’t a 1:1 substitute. I’m glad this is a go-to recipe, Lorena!
Danya
I made these cookies first with coconut oil and they were absolutely delicious. I just recently made them with xtra virgin olive oil and and got a great result with no olive oil after taste. I even made them once with butter which worked great too. This was perfect for Valentine’s Day gifts and my kiddos love them! Definitely my new go to cookie recipe, thanks for this awesome recipe!
★★★★★
Kate
Thanks for letting me know you loved these both ways, Danya!
Lyndsey
I just made these as I was craving chocolate chip cookies. They turned out perfectly!! Thanks for the great recipe Kate!
★★★★★
Kate
You’re welcome, Lyndsey!
Arlene Werenich
Followed recipe exactly. Found the cookies lacking butter and quite dry. Used evolution as liquid. Dry batter quite crumbly to make it to cookies. Will not make again
Lyn
Hi, I just made these for the second time and we love them again! The dough was too crumbly so I added more liquid a little at a time, and I subbed almond milk for water plus some vanilla. Then I got lazy and baked them as bars and they are really great, crispy on the outside but so soft and chewy on the inside and a beautiful golden color. Bake as bars for about 25 minutes or so but watch carefully) This is a keeper!
★★★★
Kate
Thanks for sharing, Lyn!
Amy
I haven’t made yet but I would like to substitute butter for oil how much butter
Please
Syl Kass
A hit with the vegans and non vegans alike! I used bleached flour, brown and white sugar, and avocado oil. Chocolate chips were Costco brand. I threw them on a snowbank for an hour to chill them. Absolutely delicious… And I’m pretty picky!
★★★★★
Kate
I love it! Thanks for sharing, Syl.
Holly
These are the bomb!!!!!! I used the brown sugar and EVOO options.
★★★★★
Kate
Great, Holly! Thank you for your review.
Neeyah
I had to make a comment on a website for the first time in my life because of this recipe. I have searched for a chocolate chip cookie recipe without butter for a long time because even though I have made chocolate chip cookies with butter in the past, butter is quite expensive in my country. While I can even make my own coconut oil with how easily available it is here. This recipe has become my favourite chocolate chip cookies recipe. I just made an adjustment by using all purpose flour instead of whole wheat flour cos I’m not a huge fan of whole wheat. Thank you for the recipe.
★★★★★
Kate
I’m so glad you did, Neeyah! Thanks for your review.
Rachael
Gorgeous and delicious!
★★★★★
Kate
Thank you, Rachael!
Lana Angel Marshall
THEY ARE SO GOOD!! MAYBE EVEN TOO GOOD….. IM EATING DEM ALL!
★★★★★
Kate
I love it, Lana! Thank you for your review.
audrey
the coconut oil was too overwhelming..plastic consistency aftertaste for me..may try w diff oil another time..
Kate
I’m sorry you didn’t love these! Thanks for the feedback.
Dani
Oh snap! Can’t stop eating them. Now what. Haha!
★★★★★
Kate
Thanks for your review, Dani!
Emma
These look delicious. I love them when they are a bit poofy. If you get me :)
Kate
Let me know what you think, Emma!