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!
Fiona
I’m so excited to try these cookies!
Kate
I am excited for you to try them as well! Let me know what you think, Fiona.
Kelly | Maverick Baking
You’re killing me. At first I was like “hmmm cookies with no butter?” but those photos of those melty chocolate chunks with the flaky sea salt… These are now high on my list of things to make!
Kate
Win! Thank you, Kelly for sharing :)
Danielle
Thank you for sharing so many vegan recipes lately! I’ve loved all of your recipes that I’ve tried (40+ at this point!), and while it’s great that you always offer vegan mods, it’s wonderful not to have to worry about them!
Also, I’ve been meaning to try to bake the ovenly vegan cookies (I live in NYC so I’ve been able to try them straight from the source, and they’re excellent), but have been scared off by the long cooling times. Excited to try your easier version!
Danielle Cummings
Should I be embarrassed to say that I’ve made these three times since you posted this two weeks ago? I think it’s safe to say that these are my new go-to vegan cookie! I’ve shared them with a few non-vegans, one of whom has an instinctual disdain for all things vegan, and they all agreed that these were not only undetectably vegan, but also some of the best chocolate chip cookies they’ve ever tried!
Nala
Hi Kate—could you make these gluten free by using Bob’s Red Mill All Purpose GF flour instead? Thanks!!!!
Kate
Hi Nala, I haven’t gotten a chance to try yet, so I’m not sure! It might be worth a shot. I hope to test that option soon (might be about 10 days since I’ll be out of town next week) but I will update the recipe notes afterward. If you try, please let me know how they turned out!
Morgan
I tried it using Grandpa’s Kitchen Gluten- Free flour blend (a 1:1 substitution) and they worked perfectly! I didn’t refrigerate or freeze before baking. They didn’t spread at all, so halfway through baking I smushed them just a bit.
MayBelle
OMG these cookies are amazing and vegan!! I used spelt flour as substitute and they turned out amazing!! Embarassed to say I ate a whole batch myself and need to make more now. :)
Rose
I swore to myself – SWORE! – I would never again make any recipe for chocolate chip cookies because all I tried never lived up to expectation. Then, as I was making your spicy black bean soup, Kate, (delish btw!) your cookie recipe came through. I hesitated. I thought about it. “OK! One more time, but this is the LAST time”, I said to myself. Omg, Kate, I’m SO glad I took a chance! These cookies are really, really delicious and I will definitely make them again. When will I learn to never doubt you? Thank you sooo much!!
Kate
I am glad you gave one last try! :) You are very welcome. I am so happy I feel like there is a chocolate chip cookie that has lived up to my expectations as well.
Bea
Making these right now and the dough is very dry and crumbly. Add more oil? Water? Thanks!
Rose
Hey Bea, I know what it’s like to be stuck in a pinch as you’re making something and you have a question. Mine turned out exactly as Kate specified and look exactly like her photos. I used coconut sugar (vs brown sugar). Did you melt your coconut oil before adding? Just a thought.
Bea
Thanks Rose! I did use brown sugar (didn’t have coconut sugar on hand), melted coconut oil, and white whole wheat flour. I added a bit more of the oil along with a few splashes of water which helped. Though they turned out a tad mounded, my family loved them! I will try the recipe again with coconut sugar to see if that improves the texture.
Kate
Hi Bea, that is strange. I’m glad you managed to make them work for you. How did you measure your flour? I measure mine by spooning flour into the measuring cup and leveling the top with a knife. If you scoop the flour directly into the measuring cup, you could end up with 30 to 50% more flour than I did, which would explain why the dough was dry.
Lisa Loney
Kate! My favorite dessert is chocolate chip cookies right out of the oven, so as soon as I saw this I knew I had to make it. This recipe truly is amazing. I used brown sugar instead of coconut sugar. At first, the dough was too dry but I just added a couple of tablespoons of water and that solved my problem. They turned out exactly as you described, (which I thought was too good to be true). I ate three right off the cooling rack and then gave half of them away to prevent from eating every single one. This is my new favorite chocolate chip cookie recipe! Thanks, and Happy New Year!
Bea
Thanks! Good to know! I think I’ll make them again today! Mmm…
Marilyn
Hi:
You didn’t mention using gluten-free flour as an option for the cookies, so I’m assuming it either won’t work or you didn’t try it?
Thanks,
Kate
Hi Marilyn, I haven’t gotten a chance to try yet, so I’m not sure! It might be worth a shot. I hope to test that option soon (might be about 10 days since I’ll be out of town next week) but I will update the recipe notes afterward. If you try, please let me know how they turned out!
Morgan
I tried it using Grandpa’s Kitchen Gluten- Free flour blend (a 1:1 substitution) and they worked perfectly! I didn’t refrigerate or freeze before baking. They didn’t spread at all, so halfway through baking I smushed them just a bit.
Trisha Flaherty
I just made these! I did not follow your directions and needed to add an egg to help combine the ingredients. I used avacado oil and all brown sugar. I baked these in a 13 x 9 cause I did not feel like waiting to chill them – they were DELICIOUS! I was pleasantly surprised! Thank you for a wonderful recipe! I am enjoying your cookbook btw — Merry Christmas!!
Kate
Thank you, Trisha for your comment and review! Merry Christmas to you as well.
Margaret
I made these cookies this afternoon. Overall, really good! The recipe came together easily and resulted in nice big cookies with a soft center and crispy edge. I used avacado oil but get a faint taste of the oil. Next time I will try coconut oil, which I think would give the cookies a nice additional layer of flavor. My husband says they are delicious! One suggestion – I think if you are making these for a very strict vegan you may want to use organic sugar or try one of the brands listed on PETA’s website: https://www.peta.org/living/food/is-sugar-vegan/.
Kate
Great! Thank you, Margaret for trying them :)
Jen
Can’t wait to make these tomorrow! #vegan
Kate
Let me know what you think, Jen!
Jen
Kate- They are so delicious! My family and I enjoy your recipes so much. It’s so important for to me find the healthiest recipes for my kids without sacrificing taste. Thank you!
Jeff
They definitely live up to the simple and quick criteria. I made these at 9 pm and had plenty of time to bake, cool and even eat them. They are delicious too.
Kate
I am glad you thought so, Jeff! If you would want to leave a star review, I would appreciate it. :)
Gaby Dalkin
Never met a chocolate chip cookie I didn’t like!
Kate
Hopefully this one lives up to that as well, Gaby!
Melissa
These look amazing! And I love the short ingredient list as well.
I am a regular visitor to your website for recipe inspiration, but somehow I went 2-3 weeks without checking out your new recipes/posts; when I checked this morning I saw that the last 4-5 recipes you posted all look amazing…needless to say my meal prep for next week will be heavy on the Cookie and Kate recipes!
Kate
Welcome back, Melissa! There are a lot of great ones that is for sure. It’s important to mix the savory and the sweet for the menu. :) Enjoy!
Abby @ Heart of a Baker
Ahh I am SO excited for this recipe! I’ve tried the Ovenly recipe and liked it, but I’m pumped to try yours too! Chocolate chips cookies FTW!
Kate
I am glad you are excited, Abby! I am too :) Let me know what you think!
Daina
Best vegan chocolate chips cookies I’ve ever had!
Kate
Thank you, Daina!
Alisha
These really are wonderful! They will be my go-to cookie recipe from now on. I was a little short on the required amount of chocolate chips, so added some chopped pecans as well. I also added ‘mixed spice’ for a bit of complexity.
I’ve only baked half so far (I knew I wouldn’t be able to trust my self-restraint), so half the dough is in a tube in the freezer. If that batch turn out ok, I’ll be unstoppable :)
Kate
Let me know how it freezes up, Alisha! Way to have some control, with these babies that is hard to do!
Alisha
I’ve had one test batch made from my frozen roll of dough – they worked beautifully!
I’m going to make a double batch soon, and have a stash in my freezer. The good news is that I don’t ‘have’ to eat a whole batch anymore (my husband lacks a sweet tooth, though he did think these were wonderful), but the bad news is that now I am about 30 minutes away from amazing cookies any time that I get a craving… That has its own dangers.
Amy
Hi Kate – Looking forward to trying this recipe! What is your storage suggestion for these cookies?
Kate
I would recommend an airtight container! They will last a few days on the counter.
Tiffany
Holy moly! What a cookie! It is everything you promised. Thick, chewy in the middle, slightly crispy edges. My dough seemed a touch on the dry side, so I followed my gut and added 2 more teaspoons of water, and that did the trick. Amazing recipe! Love that they’re vegan too. :)
Kate
Hooray!! I am so happy you thought so as well. I appreciate it, Tiffany.
Gillian Mitchell
Can we make this dough and freeze it to cook later on.
Kate
I haven’t tried it yet. But if you do, let me know how it goes!
Lerin
Hi Kate,
I love your site! I was wondering what recipe plug in you use? I really like how its display. Any direction would be great.
Thx,
L
Kate
Hi Lerin, I use WP Tasty and customized the display myself.
M
Made with olive oil, regular AP flour, and coconut sugar – so good!
Kate
Great! I am happy it worked well.
Cassie Autumn Tran
What beautiful cookies! Hey, you gotta love accidentally vegan recipes! There are so many ways to ace the chocolate chip cookie that you can’t go wrong with all kinds of recipes!
Kate
Thank you!
Kenneth Roberts
These are the BEST chocolate cookies I have tasted!
Kate
Love that! If you wouldn’t mind leaving a star review since they were the best, I would appreciate it. :)
Jeff
Everyone loved these. I ate way too many of them..
Kate
That’s great to hear, Jeff! Thank you for your review.
Nina
Hi greetings from the UK.
Thanks for fabulous recipe can’t wait to try making the cookies.
I was thinking of using a light Rapeseed Oil? ALso what does one cup of flour and 1/2 a cup of packed brown sugar weigh in grams?When I use cup measurements recipes do not always work out well for me. I find gram measurements are much more accurate. Or even pounds and ounces as I can switch my kitchen scales to either metric or imperial weighing.
I follow several food bloggers and I really appreciate it when metric (grams) are bracketed after the cup measure. A thought for the future perhaps. Downside more work for you though…..n
Thanks you, I recently purchased your cookbook – amazing!
Kate
Hi Nina! Thank you so much for buying the book. I appreciate your support! I have been hesitant to add gram measurements because they make the ingredients lists longer (and therefore might appear more complicated) and introduce more room for error, and like you said, they do add more work for me. :) I don’t know that I will be able to go back and add gram measurements to my 500+ recipes but I am hopeful that someday technology will be able to do it for me! Rapeseed oil should be fine here, I think.
Nina
HI Kate, thanks for taking the time out to reply, very much appreciated.
I perfectly understand you cannot go back re writing 500 recipes to give gram or Imperial measurements. Yes, I agree, let us hope technology improves and makes it easier to add weight directions for UK followers…perhaps as I am unused to using cup measurements that is my lack of success. When I watch American/Universal tv cookery programmes the way they scoop the cup measurements seems different every time… which is why grams OR even pounds and ounces would be soooooooo good and much more accurate. Best wishes Nina
ps I have noticed more blogs are giving gram measurements in recipes so perhaps it is worth thinking about for the future. Even just experimenting with recipes of your own and comparing weight variations. Thanks again for answering …….
Meredith
Great recipe texture-wise, but I found them to be rather bland. I used avocado oil, so not sure if the coconut oil makes them sweeter.
Kate
I am sorry to hear that, Meredith! Avocado oil is considered more of a neutral flavored oil. If you are looking for a little more flavor, I recommend coconut oil as the flavor will come through slightly in this recipe. I hope this helps!
Karen
Hello! I’d like to make these to give out at Christmas. Do you think the cooked cookies will freeze ok? Thanks!
Kate
Hi Karen – I haven’t tried freezing these ones yet, but cookies typically freeze well so these should too. Let me know! Thanks, Karen for giving them a try.
Morgan
Hi Kate!
Love your blog. Keep up the good work.
I tried these cookies using Grandpa’s Kitchen Gluten- Free flour blend and they worked perfectly. The only thing I noticed was the cookies didn’t spread, so I had to flatten them just a bit halfway through the cook time. I also didn’t rest/refrigerate/freeze them before baking (and I live at 6,000 ft elevation). I also tested them as written and the elevation didn’t affect the final product.
Thanks!
Kate
Thank you, Morgan! I love hearing how my recipes work gluten-free. I appreciate your comment and review. :)
Whitney
I just made these with brown sugar. I kept everything else the same, except I added some pumpkin spice pecans that needed to be used, and these are hands down the best vegan chocolate chip cookies I’ve ever tried. So easy!
Kate
Great to hear, Whitney! Thanks so much for your review.
Heather C
I just took these out of the oven and the name says it all…AMAZING! I love that they’re vegan and I can’t wait to share with our non-vegan friends to prove that vegan cookies can be delicious! Thank you for sharing this recipe!
Kate
Love to hear that, Heather! Thanks so much for trying them and for your review.
Diana
Amazing recipe! Def a keeper!
Question about the sugars though…has anybody tried making this recipe with only coconut sugar only?
Kate
Great! And I haven’t tried with only coconut so I can’t provide insight there, sorry!
Cindy Finch
Can you tell me whether you use a fan forced oven for these cookies please?
Kate
No, I didn’t use a convection oven, just a regular oven.
Sarah
I have never left a comment on a food blog but these cookies deserve a response. These are hands down the BEST chocolate chip cookies I have ever made. Thank you Katie for ending my quest for the perfect cookie!!! I would give them 10 stars if I could.
Kate
Well, thank you for leaving a comment Sarah! I am so happy they are the best in your book too. :) Thanks for the star rating!
Brittany Kruger
Whoa, these were outrageous! I’m truly gifted at screwing cookies up but these were seriously Devine. Thank you!
Brittany Kruger
5-stars without a doubt
Kate
I am glad they worked so well for you! They are quite wonderful.
Susan Wachman
Just made the chocolate chip coconut oil cookies.
Amazing. I’ve tried hundreds of different recipes and have never
gotten such delicous results.
Thanks Kate
I made them because the thought of Coconut Oil was just so appealing.
Kate
I love to hear that! It is about time, right?! Thanks so much for your comment. If you would want to leave a star review, I would really appreciate it! :)
V
This cookie is perfection. My now go-to chocolate chip cookie recipe – thanks!
Kate
Hooray! Love that. Thanks so much for your review.
Carol
The cookies tasted delicious but stayed as a ball when baked, and didn’t flatten and look like your pictures. What’s the trick??
Kate
Hi Carol, that’s strange! How do you measure your flour? I use the spoon and swoop method—spoon the flour into the cups, then level with a knife. If you scooped flour directly into the cups, you can end up with a lot more flour, which might explain why they didn’t spread.
Nicole
These came out great! Thanks for the great recipe :)
Kate
Love to hear that! Thank you, Nicole for the review.
Nima
Hi, thanks for your receipes. They are all so good. I tried the vegan cookie receipe as per the receipe however my turned out really hard. The taste is really nice but just turned really hard. I am sure I have gone wrong somewhere. Also I was slightly confused about the quarter cup plus 1 table spoon water & same with oil, do I need to add all this in a separate bowl & then add the flour mixture or is the 1 tablespoon water & oil used for something else.
Kate
Hi Nima, I’m sorry your cookies didn’t turn out quite right. They shouldn’t have been so hard. The water and oil are added in full in step 2. If you left out the extra tablespoon of each, that might explain why the cookies turned out hard. Also of note—be sure to measure your flour like I do. Spoon flour into the measuring cup and then level off the top with a knife. If you scoop flour into the cups, you can end up with way too much flour, which will produce dense cookies.
Mary
These cookies are, true to their name, amazing. I used a “light tasting” olive oil and I was shocked when I couldn’t taste an olive oil taste at all – definitely worth trying if you don’t have coconut oil on hand! I also used the brown sugar instead of coconut sugar and that worked beautifully, and Trader Joe’s Semisweet Chocolate Chunks, which were delicious, though I want to try a true dark chocolate in my next batch. I thought the texture of the dough, while fine, was a bit too boring – next batch I want to swap out a 1/2 cup of the flour for old fashioned oats and see if that gives me the texture I want. :)
I added about 1/3 cup chocolate chips more than the recipe called for, to finish off the bag, and that broke up the dough enough that I couldn’t use an ice cream scoop on it – I had to press each cookie together with my hands before I froze them on the baking sheets. If you stick with the recommended amount of chocolate chips, though, you’ll probably be fine using an ice cream scoop.
I left these cookies in the oven too long – they were so soft and gooey at 14 minutes I went all the way to 19 minutes, and though they were deliciously chewy when they first came out, they’ve hardened up somewhat and the bottoms are too brown. Next time, I’ll definitely stop at 15 minutes. Trust that they will harden as they cool!
I’ve served these to my whole family, and no can can believe they’re vegan – they’re just as soft, chewy, and fluffy as cookies made with butter and eggs. Thanks for a great recipe, Kate!
Kate
Thank you, Mary for your comment and review! I appreciate you sharing your experience.
Kimberly
Hi Kate
I scanned the comments for an answer to this question… I hope I didn’t miss it!
I have avocado oil…but don’t think I want the taste of avocado in the cookie.
Is canola oil considered a “neutral oil” ?
I’m so looking forward to trying this recipe !
P.S. The pictures of Cookie completely make my day…every time!
Kate
That will work! Other oils I recommend with these are avocado oil or safflower oil. Enjoy!
Samantha
Hi Kate, I can understand why this cookies are on your favourite list because they are one of my favourite recipes of the year! They are amazing, so good to have a dairy-free cookie recipe, that’s healthy too!! These cookies really do taste wonderful. I hope the last day of 2017 treats you well, and all the best for the New Year!
Kate
I’m happy to hear that Samantha! Best of luck in the New Year to you as well.
Kit
I am baking my cookies as I type now… 3:50am in the morning right after new years!!! :) Happy 2018. Thank you for your wonderful recipe. Smells uber right now in the kitchen. Can’t wait to try them!
Kate
Love that! How did it go?
Kit
They were a big hit… My new best chocolate chip cookie now! :)
Thank you again!! I will try with coconut oil next time.
Andrea
I just made these cookies!
I used all suggested ingredients, except for the oil…I opted to try sunflower oil (had no safflower oil) thinking it would be a bit quicker than melting the coconut oil. I think I should have used coconut oil. The cookies taste a touch odd, but still good. I’m also dealing with a cold and am very stuffed up so my sense of taste is off!
But, they look like your photos!
I made them for a vegan friend who’s visiting tomorrow, so will see what she thinks!
Love your recipes! Thank you! I also have a copy of your amazing cookbook on it’s way to me! Can’t wait!
Kate
Yes, you want to be careful with the oil you use for these for sure. What did your friend think? And thanks so much for your support!
Andrea
My friend loved them! So did my kids and hers.
I will make them with coconut oil next time for sure. Thanks! :)
Emily
How could I not make these cookies when it was on the top of Kate’s favorite recipes of 2017? So, I wasn’t surprised that they turned out to be delicious and quickly vanished! The cookies came together really easily – I used brown sugar instead of coconut sugar, semi-sweet chocolate chips (kids choice) and skipped the salt. Everyone raved about how good they were! Thanks Kate for sharing your favorites, as that was the hook that got me to try them. Now they will be my go-to cookie recipe!
Kate
You are welcome! Thank you, Emily for trying them. I do think I have finally cracked the chocolate chip cookie code. :)
Judy
These cookies live up to their name!! I love all of your recipes, Kate. Healthy really can be delicious.Thank you for your wonderful blog and beautiful cook book!
Kate
You’re so welcome! I’m happy you are a fan of all of it. I really appreciate your kind words and support, Judy!
Grace
I was skeptical because I’ve been making my favourite chocolate chip cookie with white flour, eggs and butter for years. But I have been feeling a bit guilty about eating them this way. This was a lighter cookie in flavour — because of the butter I suspect — but it was definitely enjoyable to eat. My husband couldn’t even taste the whole wheat difference! The edges had a wonderful crisp and the insides were slightly chewy. I did make one little modification to make them even healthier — I made them whole grain by adding 2 tablespoons of wheat germ. I also used extra light olive oil. I didn’t freeze them but only refrigerated for about 15 minutes as I was short on time, but they turned out fine. The cookies spread a bit so they were about 10 cm wide. Thanks for a great recipe! I will be making these again!
Kate
Thank you, Grace for sharing! I’m happy you thought so. :)
Karen Uchida
The first time I made these cookies, my batter was dry and crumbly and the cookies turned out hard and dry (but still tasty). This time I followed the advice you had given others and I spooned the flour into the measuring cup. Sure enough, the batter was moist and the cookies were DELICIOUS! No one would ever guess they are vegan! My only question is why does the recipe call for refrigerating/freezing the cookies before baking? Is this step necessary? Thanks for a great recipe!
Kate
I’m glad it worked the second time, Karen! I do find it necessary for these cookies. It helps to set them up and solidify the coconut oil. Thanks so much for your review!
Adrianna
So this is my second time making these cookies, the first time was a total failure- and now i know why! I didn’t let the cookies freeze before baking- I must have missed this step the first time around and the batch came out awful, runny, gritty and just bad. FAST FORWARD to now! First off- I have your cook book * hinted relentlessly at christmas time to the boyf, who (thank God) picked up on the hint * AND I LOVE IT! So now when I’m looking for a recipe, I’m all “What does Cookie & Kate have” first. Anyways. This time around I read the instructions fully, let the cookies sit outside in ~14*F winter weather for 40 minutes and baked them for ~17 minutes at 350*…They came out PERFECT! Crunchy outside, soft inside, slight hint of coconut (which i LOVE!) I would highly suggest 1. this recipe, 2. using the coconut oil- make sure you melt it!!
What is your thoughts on adding a touch of vanilla extract? Or mixing some walnuts into the batch? Or pistachios? This recipe was soo good and definitely replaced my go-to chocolate chip cookie recipe. I already make your health-ier version of banana bread, so I love finding health-ier versions of my favorite goodies!
THANKS AGAIN!!
-much love-
Kate
I’m glad they worked the second time around! Thanks for your support and glad you are enjoying the cookbook. You could try adding those in. Baking time might need to be adjusted with the addition of nuts, so just keep close eye. Let me know how it goes!
DP
Hello,
You truly are a lifesaver for my home cooking! These cookie were delicous– especially right out of the oven after they have cooled for a few minutes. One problem I had was after cooling down completely they became pretty hard. How can the cookie stay soft similar to when they came out of oven and were partially cooled? I like crispy edges, but mostly a soft chewy interior.
Kate
You’re so kind! I’m glad the blog and this recipe is a great tool for you. As to the cookies becoming hard, did you allow them to chill for the recommended time? Also, how long did you leave them in the oven? Over baking can cause that. Just when you think they need one more minute, they can keep cooking as they cool. Hope this helps!
Sara
I love this recipe as is! Recently, though, I’ve been placed on a grain free, sugar free diet: do you think this recipe could work with all coconut sugar and almond flour?
Kate
Unfortunately, almond flour isn’t a 1-to-1 substitute and won’t bind the correct way. Sorry!
Carley
Excited to try these today! Has anyone used spelt flour with success? Thanks!
Kate
What did you think? I haven’t tried spelt flour and am not as familiar with it.
Sherri
I just got your Love Real Food cookbook and I can’t wait to try all of the recipes!! Love all the photos and tips, super helpful.
I baked your banana muffins and these cookies this weekend, and I just wanted to thank you for being such an inspiration and for taking healthy eating to another level. Thank you Kate and adorable Cookie!!
Kate
Thanks for buying my book! I would love a review on Amazon too :) You’re so kind! I appreciate the support, Sherri.
Molly
can i use all coconut sugar instead of regular sugar? or would it be better to use coconut sugar and honey or maple syrup?
Iron
I added dry ingredients while coconut oil was still quite hot, and I ended up having a batch of little brownies, instead of chocolate chip cookies, but doesn’t matter, as they’re still delicious :D Thanks for the recipe!
Kate
Oh no! Did you happen to chill the dough before baking? It sounds like a very happy accident, indeed. I’m glad you enjoyed them!
Iron
Yeah, but added regular chocolate beforehand. Guess I will mix it with dough after chilling this time, or’ll buy some baking-destined chocolate drops. :D
Jen
Aw man, I was a little bummed with how these turned out. Good, for sure, but not amazing. It could be because in attempt to make them a little healthier I subbed in 1/4 cup ground flax seed in place of some of the flour, but I’ve done this in other recipes with no issues. I also cut back on the sugar and used about a cup of chocolate chips. The consistency of the dough was fine, but the cookies didn’t really spread when cooking. Maybe I should have pushed them down? Also, I baked a tad too long—the full 17 min, when 14 would have sufficed. Oh well. Better luck next time, I guess!
Caroline
Hello Kate!
I hope you’re so well. Thanks for creating such great content which is always a source of inspiration for me.
In my recent post on the Power of Cake, The Cookie Experiment, I mention your choc chip cookie recipe, which I also tested as part of my quest to discover what makes a cookie recipe truly awesome.
Lots of love,
Caroline
Kate
Thank you, Caroline for your feedback and review. I’m happy to hear it’s inspirational for you!
Jessica
Made these tonight – delicious! I had been wanting to try these cookies since you posted the recipe in the fall. I am so happy I finally did it. I may try them with Ghiradelli semisweet instead of bettersweet next time.
Kate
I’m glad you you finally tired them as well, Jessica! Thank you for your comment and review, Jessica. Try not to eat them all at once. :) It’s so hard not to.
Andrea
I made these last night & they were delicious! I like how quick & easy they came together. I did add another tablespoon or so of water to mix. I’m not a huge fan of salty cookies, so I only used 1/4 tsp (just to be safe). I didn’t have time to chill them, so straight into the oven they went! Even my picky, non-vegan step-kids loved them!! Yay!!
Kate
Thanks for sharing, Andrea!
Mankiu
I don’t do this often but had to leave a comment just to sing the praises of this recipe. Kate, you’ve truly outdone yourself. I’ve tried numerous vegan and healthier chocolate chip cookies to have them turn out to be excessively cakey or just plain disappointing. Since your recipes are always delectable, I decided to give it one last shot with your cookies-and how they delievered! I used brown sugar, unrefined cane sugar and whole wheat pastry flour and I genuinely think these are amongst one of the best cookies I’ve had-and my standards are by no means low! I gave some to my boyfriend’s family (who believe that all non-vegan versions were better) and they DEVOURED them. They were amazed they were vegan! You’ve truly outdone yourself, Kate. I am beyond impressed.
Kate
I’m so glad you did and think they stand-up to their name! I appreciate the kind comment and review, Mankiu.
Vanessa
Hi Kate,
I was just wondering if you can use Oat Flour in this chocolate chip cookie recipe instead of whole wheat flour?
Thanks,
Vanessa
Kate
Bob’s Red Mill’s gluten-free all-purpose flour blend works great, if looking for gluten free!
Debbie
Have you tried to use turbinado sugar in these cookies?
Kate
Hi Debbie, you would end up with cookies that are more soft and less chewy. You would need to use the same amount by weight, and I’m not sure what that would come to in cups. I would suggest sticking with coconut sugar since I know it works great!
Karen
A-maz-ing! Yum. Made these with my children today (4 and 3yrs old). Came together easily and were delicious after lunch! Perfect amount of sweetness. Instead of chocolate chips we used up left over Easter eggs – perfect. I also stretched the recipe to 25 cookies – I think we are used to a slightly smaller sized cookie here in Australia!
Kate
Win! Thank you, Karen for sharing.
Vanessa
Hi Kate,
I am not familiar with using coconut oil in recipes, and just wondered how do you recommend melting the coconut oil called for in this recipe? I looked on my jar of coconut oil and it does not give any recommended instructions on how to melt it. I’m guessing in the microwave, but want to be sure. Also, are the amounts listed in the ingredients the liquid form after melting it?
Thanks,
Vanessa
Kate
I usually melt it in the microwave for a handful of seconds at a time. It can vary amount of time and I stir between. The amount listed is melted. I hope this helps!
Bianca
Hi, I was wondering if its strictly necessary the usage of regular sugar? Would it work if I use both measures for raw cane sugar? Thanks
Kate
Raw cane sugar doesn’t typically react the same way unfortunately. But you could give it a try. Thanks for the review!
Kate
These cookies are magical. I made them today and they were a hit with a 3-year-old, his parents, and several adults (one of whom called the cookies “out of this world!”). I used a 2-tablespoon cookie scoop, which made 24 cookies. I baked them for 12 minutes and they came out perfectly chewy. Thanks for another winning recipe!
Kate
Magical is music to my ears. :) Thank you for commenting, Kate!
Lexi
Hands-down best chocolate chip cookie recipe ever!! Thanks for making the healthier substitutes. I feel like I can serve these to my friends and family without any guilt.
Please share more dessert recipes with a “Cookie and Kate” spin on them!
Kate
Right! I agree. Thanks for the review, Lexi.
Trudi
These are so very good. I used coconut oil and wholemeal flour and they were absolutely delicious! I ate far too many in one go! Not quite guilt free, but much better than the butter content that most recipes have. Next time I’m going to either cut a bit of the sugar down or use lower sugar choc chips as they were a little sweet for me. Fantastic recipe though and it’s my go to for choc chip biscuit.
Kate
Thanks for the review and comment, Trudi!
Mandy
I made this today and it was great! I tweaked a couple of minor things – couldn’t find dairy-free choc chips so I chopped up some choc peanut bars that were dairy-free and ended up with peanut and chocolate chunks. Also, I used almond milk instead of water in the wet mixture. I brought it to a get-together and everyone enjoyed them. Thank you for this awesome recipe!
Kate
Thanks for sharing, Mandy! I appreciate the review.
Carrie
Wow! So good!!!
Kate
Thank you!
Saher Murtaza
I just made these and they are absolutely divine! So glad I stumbled across your blog, will now have to try some of your other recipes :)
Heather C
These cookies are divine! My very picky and vegan-skeptical mother even loves them!
Kate
Hooray!! Thank you, Heather for your review.
Tammy
Hi Kate! This recipe looks amazing! Having just added gluten back to my diet (yay!), I’m super excited to try these with my husband and children this weekend. Do you think Nutiva organic shortening (melted, perhaps?) would work in place of the oil? I have some of that on hand. Otherwise, I’m thinking we’ll try avocado oil for a neutral flavor. Thank you in advance!
Kate
That’s exciting! I’m not sure, but I do know avocado oil would work here.
Tammy
Thanks!
Jennifer
I just made these cookies and unfortunately they were a huge flop. I followed the recipe exactly, but the cookie dough just melted into 2 giant cookie messes in the oven and when they cooled off they fell apart. I couldn’t eat half of them because they basically turned into giant crumbs (and I didn’t over or under cook them). I’m not sure what I did wrong… I left a lot of space around each cookie and I used 2 cookie sheets but they still melted together somehow. On the plus side, the cookies that survived were good. If anyone has any suggestions or troubleshooting tips, I’d be happy to hear them.
Kate
Jennifer, I’m so sorry that I missed your comment from several months ago. Yikes! I’m bummed to hear that the cookies didn’t turn out for you, and stumped because I haven’t had this experience myself, or heard from others with similar issues. The only areas I can think of to troubleshoot would be – 1) I know it’s been a while, but—could it be possible that you forgot to add the second cup of flour? or 2) I’m assuming you did chill the dough as directed, but that step solidifies the coconut oil somewhat, which keeps the cookies from spreading more than they should
Jennifer
No worries! I’m wondering if I forgot to chill them first? I will try them again and make sure I follow the recipe exactly.
Caitlin
I only have regular olive oil and no coconut oil. Does it need to be EVOO?
Kate
I’m not sure how this would work with olive oil that isn’t extra-virgin. The flavor would likely be not as neutral. Sorry I can’t be of more help! I like extra-virgin for the taste and quality.
Maya
Hi!
I really want to try out your recipe, but I would like to incorporate molasses. Do you have an idea what would be the right way to do so?
Thank you :)
Kate
Unfortunately, I don’t cook with it as I like to stick with maple syrup or honey so it doesn’t spike my blood sugar. Sorry I’m not much help!
Devora
These cookies are so delicious, like all of the recipes I have tried from you! Thanks for sharing them!
Kate
You’re welcome, Devora.
Lucy
This recipe is so good! I made it vegan and my family ate them within 20 minutes (straight out of the oven because we couldn’t wait) and it’s my go to/staple cookie now! Love that you include vegan substitutes in your recipes too!
Kate
I’m glad you enjoy the substitutes! I try my best to provide options. Thanks so much for the review, Lucy!
Jay
Do we need to use both baking powder and baking soda? or just add baking powder more instead
Kate
You will need both for this recipe. Thanks for the question, Jay!
Tim
what’s the purpose of freezing the coookie dough before cooking? can u skip this step?
Kate
It’s the trick! It helps get it to a good cold temperature that helps in that soft inside, crispy outside.
:)
I really liked this recipe except the fact that it had too much sugar and oil for my taste. I halved the recipe for a small batch of cookies, and I used a little less than 1/4 cup of sugar, a little less chocolate chips (dark and 1/2 cup), and 1/8 cup of olive oil. To substitute part of the olive oil I did not use, I used 1/8 cup of Greek yoghurt and the cookies were slightly sweet. I don’t have much of a sweet tooth, so this is my suggestion for others like me.
Kate
Thanks for sharing your preferred take!
Krissy
How is it even possible that the BEST chocolate chip cookies I’ve ever had in my whole life have no butter, dairy, and can be made with whole wheat flower?? Why am I just now making these?? I actually witnessed my husband’s knees buckle when he took a bite of one while declaring, “this is the best cookie I’ve ever had”. Just wow.
I’m so grateful for your easy recipes that require ingredients that are easy to find, or that are already in my pantry. And much healthier than other recipes! I bake something from your blog a few times a week. Huge fan!
xx
Kate
I know, right?! Crazy but oh so delicious. Thank you for sharing, Krissy!
Minda
I have made these about a dozen times and the whole family adores them. This last time however we left town and forgot about them in the pantry! How many days do you think these stay good in an airtight container @ room temp?
Thank you for one of our classics!
Kate
I usually say a few days for safety and freshness purposes. I’m not sure about your situation, I’m sorry!
Elise
Made these tonight at my little one’s request. Sub’d gluten free flour & coconut sugar instead of regular sugar. Too impatient to freeze so made right away & it’s a hit! Thank you!
Kate
You’re welcome, Elise! Thanks for sharing your experience.
Carmel
Why does the recipe have coconut sugar and then an additional 1/2 cup of regular sugar? Does regular sugar enhance the texture or taste of the cookie? Could you use only coconut sugar?
Kate
Hi Carmel! Typically, chocolate chip cookies contain brown sugar and white sugar to achieve the chewy-outside-tender-soft-inside texture. I replaced the brown sugar with coconut sugar, since it’s less refined. I have heard from another commenter that using all coconut sugar worked for her, so you can do it—your cookies might be a little less sweet and a little less soft, but I bet you won’t know the difference. :)
Aliya Cheskis-Cotel
PLease explain what “white whole wheat flour” is – I thought there was either white flour or whole wheat but I never heard of white whole wheat flour.
Kate
Hi Aliya, white whole wheat flour is made with white wheat berries, and regular whole wheat flour is made with red wheat berries. The white whole wheat flour has a more mild (less nutty) flavor, but it’s harder to find. Either will work!
Aliya Cheskis-Cotel
Kate, thank you for your explanation. Do stores like Whole Foods have white whole wheat flour? Does Bob’s Red Mill make it perhaps? If I can’t find white whole wheat flour, is unbleached white flour not an acceptable choice? If not, then I will buy a bag of regular whole wheat flour. But I must admit I have regular unbleached white flour in the house.
Aliya Cheskis-Cotel
By the way, I love your recipes. I am making your Better Broccoli Casserole for Friday night dinner. Best, Aliya
Lisa
Love these cookies! We take the dry ingredients with us on vacation add a little oil and we have amazing chocolate chip cookies. So good!
Kate
Wonderful, Lisa!
DIANNE
Can you cut back on the sugar. Have to watch sugar. Would not add the salt as on low soduim diet
Kate
Hi Dianne, I’m not sure since I haven’t tried. Sugar is what makes cookies so nice and tender. Please keep in mind that the chocolate chips have sugar in them, too. You could try cutting the amount of sugar by half, but I’m not sure you’ll love the outcome.
Henrietta Scales
I’m going to make your Amazing Chocolate chip cookies as soon as possible.they sound so good. Thanks again for another great recipe Kate/Cookie.
Kate
Let me know what you think!
Leisha
This have been my go-to cookie recipe since you originally posted it! I am constantly amazed that the buttery, crispy, gooey cookies I’ve always craved are completely vegan. And soo easy! It feels like a trap. My only modifications are to play with the oil and mix in flavours, and sometimes I add vanilla ;)
Kate
I’m so happy to hear that! Thanks so much for letting me know.
Nathalie
Hi Kate, would it work to replace.the sugar with date paste?
Kate
Hi Nathalie, that will change the moisture content so I can’t predict how your cookies will turn out. Coconut sugar is a natural sweetener that is minimally refined, so hopefully that will do!
Tara Fortier
Hi Kate,
I love your blog and your cookbook and I’m really looking forward to making these cookies. I wanted to mention something though: it’s not just the raw egg in cookie dough that makes eating raw dough a risk, it’s the raw flour too. It’s a less-known risk, but it is a risk and recalls have been made for flour and store-bought cookie dough in the past few years because of e.coli outbreaks. What you said in your post above, “And, you can eat this egg-free cookie dough without any risk of salmonella poisoning!” is perhaps true (I think the risk of raw flour is generally from e.coli), but it might give folks the wrong idea that there is no risk to eating this dough raw.
Of course, you should not be expected to be an expert on these health and food safety issues, but you have such a huge platform and audience that if you choose to say something about this risk, a lot of folks will learn about it that otherwise might not have, and they can incorporate that info into their decision-making and risk-analysis!
Some info from the FDA: https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm.
Warmly,
Tara
Kate
Hi Tara, this is news to me, and I’d like to consider myself a well-informed recipe creator and consumer! Thank you very much for sharing. I will revise the post accordingly.
Judy Gorino
I can NOT WAIT to try this recipe out with my little guy!! Kate you always amaze me with your recipe adaptations. You have mad skills lady!
I’ll be back with my review :)
Kate
You’re so sweet, Judy! Let me know what he thinks :)
Melanie
Best Chocolate Chip Cookie recipe ever! I’ve made these numerous times, passed the recipe on more than I can count, freeze the cookies by the batch load for later, and even made them vegan with your flax “eggs” baking tips. All are delish and they have never failed me!
Kate
Ever?! Yes, happy you agree to. Thank so much for your comment and review, Melanie!
Jessica Flory
Kate, those look fantastic!! What are your thoughts on adding more coconut sugar instead of refined sugar? Or maybe just leaving the refined sugar out? We like our desserts less sweet.
Kate
Hi Jessica, you could replace the refined sugar with more coconut sugar. Your cookies will be less sweet and will probably be less tender.
Jessica Flory
Thank you so much, Kate! I’ll give it a try :D
Sarah | Well and Full
I never used to like sweets, but I’ve recently been super into chocolate chip cookies! Whole Foods has a great vegan one, but I need to make my own :)
Kate
If you try this one, let me know what you think!
T
Amazing – my son and I had kind of a rough day yesterday and I was *just* thinking that I would love to have a batch of chocolate chip cookies waiting for him when he got off the bus, but didn’t want to bust out my stand mixer and try to soften butter. Put together a half batch of the dough in 5 minutes flat and they are chilling in my freezer right now!!!
Kate
T, I hope the cookies turn out great, and that today is better than yesterday!
T
They were FANTASTIC and hit the spot in every possible way. I may never go back to the egg- and butter- version again.
Lisa Spencer
Does this cookie turn out soft or crunchy?
Kate
It’s a little crisp around the edges, and softer in the middle!
Diane
Wonder if Walnut oil would be ok?
Kate
I haven’t tried baking with walnut oil, but I imagine it would work! I think some nut oils are sensitive to heat, so check the bottle to make sure it’s ok to bake at 350 degrees Fahrenheit.
Catherine
Thanks! That sure explains it! And now, OK, I can be happy with just one. Thanks for all your work. I own and have gifted your cookbook and like many recipes on your blog.
Kate
Yay, thank you so much Catherine! That really means a lot. :)
Frank
Hi Kate
What’s the UK equivalent to white whole wheat flour and whole wheat flour.
Love your recipes!
Thanks
Frank
Kate
Hey Frank, I think they might call it wholemeal flour. White whole wheat flour is a variation of whole wheat flour that is made with white wheat berries instead of red—I am not sure if you’ll find it in the UK. Regular will work!
Frank
Thanks Kate