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: Cookie and Kate
- 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!
Laura
Do you have a great way to store these cookies! I want to have them tasting absolutely fresh tomorrow!!
Krysta
I have made these three times. The best batch was when I made them 2 tablespoons each in size. I am usually a big dark chocolate lover in chocolate chip cookies but the dough of these cookies is best using milk chocolate. Also, these cookies needed more salt to create flavor. I added …and extra 1/4 teaspoon. I think and extra 1/2 teaspoon is best. I left the doughballs round, did not flatten them at all, and baked the dough cold from the fridge.. also the flour should be scooped directly from the bag (do not use spoon and sweep method). With cold dough, the cookies caramelized on the edges but the center was soft. Without butter, more flavor is created by allowing the sugar to caramelize during baking. If these cookies do not caramelize, there is surprisingly little flavor unless you add more salt.
Emma
I don’t know what I didn’t wrong :( The cookies wouldn’t stick together and spread all the way out into one giant rectangle. I put the dough in the freezer for 30 min but the dough was very oily… to the point the Olive oil was sweeping out of the cookies I had scooped out after I took it out of the freezer. Maybe I didn’t add enough flour or I over stirred? Thought they were a bit sweet too…
Kate
Hi Emma, Oh no! I’m sorry to hear that. Your measurements may have been slightly off and over stirred as you noted.
Garimaa Lohia
It is a great recipe but with WAYYY too much oil… I used less than what was in the recipe but all I could taste was olive oil (cookie dough) Hopefully the cookies won’t be like that (they’re in the freezer rn)
Myffy Walters
Hi Kate.
This recipe is great – thank you. I used to have a recipe for choc chip cookies that had no egg but lost it years ago! I think no egg makes for a less cakey biscuit. For me, the recipe is perfect – definitely salty enough and the dark choc was good. I used olive oil as I don’t like the way coconut oil tastes. I think it is important to make an emulsion with the oil and sugar – if you don’t, the oil separates out of the cookies. I flattened mine a bit prior to cooking and I was really happy with the result. Thank you. We have no allergies but just like to eat simple fresh food and you seem to do the same. I too love vegetables! Thanks for all your ideas. Kind regards, Myffy (Perth, Western Australia)
Mark
MY favorite dish here is the stuffed shells those are the best thing u have here on this website
Mark
AWESOme cookies thank u for the awesome recipe and u should keep making even more deserts and of my favorite cookies thank u Kate
Isabelle
This is an amazing chocolate chip cookie recipe! The cookies had a crisp outer shell and a gooey, chocolatey inside. They were really easy to make and only took a couple minutes! Totally worth it.I would recommend this recipe to anyone looking for a great go-to recipe for chocolate chip cookies, everyone in the family loved them. Thank you.
Camela
Can you do half olive oil and half coconut oil? How would that turn out? I don’t have access to butter, but I do have a olive oil but not enough. I
Kate
Hi Camela! Combining the two should yield a nice cookie as long as the olive oil isn’t intensely flavored.
Patricia Walt
I did that the first time I made the cookies. They were great!
Rachelle
These cookies are amazing for sure. Lots of great flavor!
Pam
Excellent!
Kate
Thank you, Pam!
Marie Angela Baffa
I live in Italy. I made these chocolate chip cookies a few months ago and they were delicious !
I love reading your healthy recipes and your funny comments. The photos are beautiful!
lupita
Im trying to make it with Coconut flour, has anyone done it? Wondering if its the same exact process… Thanks ya’ll
Kate
Unfortunately, coconut flour isn’t a 1:1 substitution.
Aya
Hi, just wondering what would happen if I bake the cookies right away without freezing them first? I don’t have enough space in my freezer
Kate
You won’t get the desired result, sorry! You can put them in your refrigerator to for 24 hours.
Lindsay
I wanted chocolate chip cookies but we were out of eggs. A quick search led me to this recipe and it’s just wonderful. I used chocolate chunks and a few peanut butter chips because that’s what I had. I followed the recipe using coconut oil and added a smidge extra salt per a previous comment. Cookies were PHENOMENAL. 10/10 would make again.
Kate
I love to hear that, Lindsay! Thank you for your comment and for sharing. I appreciate it.
Lish Olson
Hello! Wondering if you could use vegetable oil in this recipe? I know it’s not the world’s best oil, but working with what I have here at the moment :)
Kate
It could work! I hate to say without trying it to give it my stamp of approval, but it does typically work as a replacement. Let me know how it goes for you!
Valentina
I did it with vegetable oil and it works perfectly! :)
Emma
Me too! I used conola oil. These were literally the best chocolate chip biscuits I’ve ever made!!!!!!
Erin
I wasn’t sure about these as I put them
In the oven because the dough was pretty crumbly and I didn’t have regular sugar so I added a little extra brown sugar, but WOW! These are so good. I used coconut oil and I love the added flavor.
Kate
Hooray! I’m excited you loved them, Erin.
Shannon
I am OBSESSED with these cookies. Cookies are one of my favorite things on earth, and I thought I would try this recipe just to do something new. These are now the only cookies I will make. I have made them for many people and every time they say it is one of the best they have had. The coconut really adds something special! Thank you Kate for making my world more delicious!
Kate
You’re not alone, I am too! These are just the perfect thing right now, too.
Leslie
Hi there! I don’t have brown sugar. Any way I can substitute with honey or extra white sugar? Thanks!
Kate
Hi! Unfortunately, a wet sweetener doesn’t work well here.
Isabel
I just made the cookies and they are delicious. I made them for me and my sisters and we all enjoyed them. I was a little worried about the olive oil but they turned out amazing.
Miller
Mine turned out the same … disappointing
Kate
Hi Miller, I’m sorry you didn’t love this one.
Mrs Brennan
These are amazing chocolate chip cookies! I did tweek a few things, but not much. Hard to believe a butter and egg less cookie could be delicious and very good texture!
*I added 1 cup dark chocolate chips
*I only added 1/3 cup plus a 1/2 of a 1/3 cup coconut sugar
*I only added 1/4 cup brown sugar – I don’t like things too sweet – but with this combination – was perfect.
*I used 1/2 coconut oil and 1/2 olive oil – did not taste the coconut personally. Which is ok, like it both ways – coconut flavor or no flavor.
Ted
Thanks for all the great recipes. Your site is a lifesaver. Can this cookie dough be frozen for future use? Cheers!
Kate
Hi Ted, I didn’t try it. However, you could see if others have and what their results were by checking the comments.
Ted
Froze the dough balls so that we could make 1 or 2 at a time and to keep me from going ham on a whole plate of cookies (no self control). Cooked at a slightly lower temp for a while longer and they were perfect. So good. Thanks for the recipe!
Ana
Hi Ted,
How long did you freeze them for? I am interesting on baking them one or two at a time too and wanted to know how long they would keep in the freezer.
ted gibson
Hey Anna!
They only lasted 2 weeks…but that’s because we ate them all! Not sure about shelf life beyond that…
Ellie
Awesome!!!!!!!! I used half spelt and all white sugar. Can I refridgerate or freeze the dough for future use?
Kate
Hi Ellie, I’m not sure freezing this long term for future use as I haven’t tried it. Sorry!
Kate
Hey there! I recently tried freezing the dough for future use. It will bake just the same after about a month, but any longer than that will result in a darker and crunchier cookie. Still delicious! Also, I’d let the dough sit out for just a few minutes before baking. Not too long, though!
Anita
These cookies are a game changer! I have recently gone dairy and egg free due to an allergy and am so thankful I found this recipe! They turned out perfectly crispy on the edges and chewy in the middle. I reduced the sugar by 1/3 and still found them sweet enough.
Tailor
These are the best homemade chocolate chip cookies I’ve ever had! The fact that these are vegan is a mega bonus, because I recently became vegan. I used all-purpose flour and they turned out so nicely. I’ve made these cookies two or three times now, and I’ve found that if you pre-roll them before putting them in the fridge you have a much easier time than rolling them after they’ve chilled! Can’t wait to make more of your vegan goodies!
David K
Two inch mounds sounds ENORMOUS for cookies! Are you sure about that?
Kate
Yes, I’m sure :)
Bianca Mudd
No egg??
Kate
No egg! Crazy I know, but they work and are delicious.
Min
I just made these today. Came out pretty well! I used regular all purpose flour and brown sugar. I think next time I’ll reduce the sugar as it was pretty sweet. Loved the coconut flavor and so did my husband! Thanks for the recipe!
Helen
Hi, I have made these cookies a few times and they are such a fabulous hit. I use the 1-1 Gluten free Bobs baking flour and they turn out great every time.
What is the best way to store them after please an how long will they last? (they are usually gone within a couple days you see in my house!)
Kate
Wonderful, Helen! Thank you for your comment and review. I’m glad they worked so well for you.
Jason
Ok. I mean…ok I don’t even know how these cookies have no dairy and are some of the best chocolate chip cookies I’ve ever had. How how how???? Chocolate chip cookies are my favorite. They are. I’m very particular. But these. Oh my gosh. Both my wife and I think these are basically the best ever. Amazing recipe. Amazing. Follow it to the letter so it doesn’t fail. To the letter!
Patricia
Delicious! They turned out so well. Will definitely make these again. Thanks!
Leonie Ruffin
What if I didn’t chill them?
Kate
Hi Leonie, chilling helps ensure that these cookies don’t spread too much while baking. Hope yours turn out great!
Leeona
OMG Amazing!! Im going to gain so much weight in Isolation!! Haha! But it will be so worth it! And FYI your website is my go too all the time, always winner recipes, THANKYOU!
Sherelle Brown
I found the batter super dry and I was worried about how they would turn out, but they’re pretty good! Very sweet :)
Kate
I’m happy they still turned out for you, Sherelle! Thanks for taking the time to comment.
Emily
We used extra virgin olive oil and substituted the white sugar for raw sugar. We also used compound cooking chocolate cut in to chunks instead of chocolate chips
Turned out great! Now I just have to find a suitable hiding spot so my kids don’t eat them all in one day.
Tamara
I tried the cookies with refrigerating over night and when they came out of the oven they were amazing! Unfortunately after they cooled down they became really hard. I dont know if I baked them too long or if they were not thick enough.
Anyway, gonna try them again and see how they turn out with less time! ☺️ thanks for the recipe!
Munira
Can I substitute 1:1 with all purpose flour?
Also i don’t have brown sugar? How much more white sugar as replacement?
Kate
Hi! All-purpose flour should work fine. You could try replacing the brown sugar with white sugar (same amounts), but the spread of the cookies may be affected. I have not tried to be sure.
Angela
So yummy! They came out perfect. Was very happy. Used brown sugar & olive oil. Thank you, this recipe is a keeper!
Sandy
These cookies are delicious, are used the coconut oil and the brown sugar. I also added a small amount of butterscotch chips. I baked all of the cookies as directed, then froze half the batch. They are just as delicious when you let them thaw out of the freezer, or toss it in the microwave.
Emily
Mmm i made these cookies with my friend and they were nearly gone by the time she left!
Demi
I made these and they are amazing! And I had everything in the pantry which was a huge score. I used neutral coconut oil and 1 cup of dark brown sugar in total. Thanks Kate!
Gabriela
These are my go to stuck-at-home cookies! I haven’t been able to get eggs in 3 weeks but at least I can still enjoy homemade chocolate chip cookies!!! I also add a splash of vanilla to the recipe. Terrific recipe!
Shanti
My coockies ended up quite hard – are they meant to be crunchy?
Kate
Hey Shanti! No, I wouldn’t describe these as crunchy. Sounds like your cookies were in the oven a couple minutes too long. It’s also important to measure the flour correctly (sounds like you may have used more than I did)—I stir the flour to loosen it up, then spoon it into measuring cups and level off the top.
June
not inedible, but I will never be making these again.
Rochelle
Hi! Can I substitute wheat flour with oat flour 1:1?
Kate
Hey Rochelle! Good question. I have not tried. I don’t think it would work well, since this recipe is more dependent upon the gluten in regular flour for structure (it doesn’t contain eggs).
Samantha
Can I substitute self rising flour for all purpose if I omit the baking soda and powder? Hope that’s not a silly question.
Kate
Hi Samantha! I don’t typically recommend self rising flour in my recipes as the specific brands you buy can vary with the amount of baking powder and it’s super important to have the exact amount of baking powder for baked goods. Sorry!
Melissa
I came across this recipe because I am completely out of eggs. So, for some reason, I was awful at following directions today, perhaps it was my kids distracting me. I used avocado oil and brown sugar and didn’t notice until I threw the brown sugar in, that brown sugar requires less. I scooped out about half 1/3 cup, so I was able to save myself there, but then I failed to gather the freezing of the dough before baking. I doubted the turnout because the dough was more like a batter. After I had about 6 cookies on the sheet, I made a bit more flour mixture and added it in until it became more like a dough. After baking, the batter dough surprisingly still turned out yummy, but spread out. The rest of the cookies were perfect. Had the perfect crisp to them and soft inside. I will definitely try these again and follow the recipe right next time.
Sherebano
Substitute of brown sugar or coconut sugar
Jeremy
This is my first comment ever on any cooking blog. I always make the recipes but don’t usually partake in the social aspects.
However, these cookies inspired me to comment. I have been experimenting and making different versions of chocolate chip cookies for 15 years and while some have been very good they were still missing something.
This recipe makes the absolutely perfect chocolate chip cookie for me. Recipe saved and will be my go to for the rest of my years.
While I am at it, thank you for a wonderful food blog. I have made many meals from your recipes and also appreciate the occasional nod to KC culture (I used to live in Lawrence but have since moved out the area).
Here is to many more meals, memories, and belly rubs for our pets…
Cheers!
Amber Asakura
I’m so excited about how delicious these turned out. I used a 50/50 mix of olive oil and melted Melt plant-based “butter,” and the cookies came out SO GOOD. I left them in the freezer for about 90 minutes, so I had to up the baking time to 21 minutes. I have been using another vegan chocolate chip cookie recipe for the last twelve years, and never really loved it. This will be my new go-to recipe, for sure!
Margarete
The cookies were excellent. However is 309 cal. a cookie correct?
Kate
Glad to hear it, Margarete! Yes, the nutritional information is correct if your batch yielded 13 large cookies.
krysta Wolfangel
These were really fun to make because they are different than a regular cookie! I used white flour just to see how they differ than regular butter cookies. Family liked them! Will make them again!
Oh and the flour is scooped from bag not spoon and sweep
Erin
These were amazing! When I made them they were not half as wet as the pictures so I worried they wouldn’t come out right. But using the ice cream scoop was a great way to compact them. I did remove 1/4 of each sugar because I prefer it like that, but it was still SO delicious! They were SO VERY tasty. I LOVE THESE COOKIES. I’m definitely saving the recipe for later. It was really hard not to eat a bunch of them… gah. So delicious! :0)
Lynne
Can these be made with a sugar sub being a diabetic
Yuli
These are awesome. I Tried half chocolate chips and half dried cranberries it was yummy. Also tried substituting the white sugar for blended dates( dates+ little bit of water) turned out awesome.
Pooja
Would applesauce work as a replacement for the oil?
Kate
Hi Pooja, I haven’t tried it with this specific recipe. I believe it has worked for some in others. I would suggest seeing what other readers may have tried. Baking can be quite tricky and any small change can make it not turn out.
Natania
Made them with olive oil and dark chocolate turned out amazing this will defo be my go to recipe from now on. family loves them. left them in the oven for 10 minutes and they were perfect.
Gabby Banks
This is an awesome recipe!
I live in a City in Metro Manila called BGC where I can walk to some very good restaurants, bakeries and cafes. I never really had to bake my own cookies before. But as I write, the entire island of Luzon is still on lockdown. Most cafes and restaurants are closed. The restrictions in BGC are quite oppressive– we aren’t even allowed to walk our dogs or go for a run, even if the parks are empty. Military trucks are going around with sirens, and soldiers are yelling unintelligible warnings even if most residents are indoors and the streets are empty. It’s quite depressing.
So finding a recipe for delicious cookies, using ingredients that I had in my pantry, really made my day. You have no idea! Thank you, Kate. These are better than store-bought cookies! And so easy to make.
I used 1 1/2 cups whole wheat flour and 1/2 cup bread flour because it’s what I had in my pantry. I also chopped up bars of Milka chocolate because I didn’t have semi-sweet baking chocolate chips. And I didn’t freeze the dough, I just refrigerated it for an hour. But the cookies turned out really well, the edges were crisp and inside, it was soft and chewy. Cornish sea salt flakes sprinkled on top take the cookies to a whole new level.
Thank you, too, for many of your other recipes: the sweet potato chili, the creamy roasted cauliflower soup, the vegan pancakes and waffles– I love them all, and Im not even vegan!
All the best to you and all your readers. Stay healthy and safe.
Dagmara
Love these! A chocolate chip cookie recipe that is both vegan and delicious. I have been hooked on store bought ready made dough for years and now I actually prefer these. I get excited to wake up and bake them
Kate
I get excited about these cookies, too! Thanks for sharing and I appreciate your review.
Romy
Amazing recipe! It was looking quite dry so I did add about another 1-2 Tbsp and they were absolutely perfect! Im quarantining with my boyfriend and he’s not much of a sweet tooth but he’s already eaten 2 fresh out of the oven! Will be my go to choc chip recipe! Good job!
Emilie
Hello! Thank you for this recipe – perfect for a fridge thats getting empty (no eggs, no butter!). I did add vanilla, because I love it. However, I want to say that we (kids and adults) found these cookies WAY TOO SWEET! I usually cut sugar in half for recipes (because there is almost always too much and then thats all you taste), but for some reason didn’t do that for these. Loved the texture, and even the taste to a certain point – but would definitely cut the sugar in half to have more well-rounded flavour. Thanks again – I always love looking at what you’re cooking up.
Cate
Hi Kate!
I recently went to plant-based diet and am on the hunt for recipes that don’t use up all my Earth Balance tub!
I am going to try your recipe but I notice there is NO VANILLA? in the recipe. QUESTION: Why is that? Do other ingredients provide that flavor? If not, was thinking of adding some vanilla.
Thanks for your answer!
– Cate
Kate
Hi Cate! I know, it’s crazy, but I don’t think these cookies need vanilla. You can certainly add a teaspoon or two if you’d like, though.
Resh
Oh.my.gawd. these are quite possibly the BEST choc chip cookies recipe I have ever made!! I was sceptical at first as it was just too easy – I made them with my 5yo and they were beyond delish! Mrs Fields eat your heart out!!!
Cres'Sena Thomas
My son said the cookies reminded him of the Chick-fil-A cookies. He said he wants to make them using butter. How much would you suggest we use? Will butter work well with the recipe?
Kate
Hi there, you could try making them with an equal amount of melted butter, but I’m not sure how they’ll turn out. Please report back!
Sonal Patel
Can you make a video or advise about the consistency that should result. Tried not to over mix but end result was crumbly—probably because I tried to load it with raisins and cranberries (I cut the sugar) instead of chocolate. I hoped the mounds would spread out but they didn’t. They were still incredible, but they reminded me so much of scones.
Brigitte
I really liked to cookies , I added more cinnamon some more spices , I baked for 17 minutes at 365 . My oven is not really hot but next time I will bake it at 350 . Super crispy the way I like my cookies ..the only thing I had to use more water ..it was a little dry . I also used 1/4 coconut sugar 1/4 cane sugar , it was plenty sweet for me ..very good cookies .
Jotika Padma Thompson
I was looking for a regular old chocolate chip cookie recipe for my little kids. When I happened on this, I was super excited because all your recipes turn out amazing (I made a batch of your superhero muffins earlier in the day!).
These cookies are hands down beyond delicious! I’m vegetarian so I love a vegan dessert. My whole family loves these. Thanks for your wonderful recipes!!
Kate
Thank you! I’m glad you loved them.
Brianna
AMAZING!
Aditi J
These were so so amazing! I halved the quantity and just used half the amount of sugar and they tasted so so good!
Kate
Great to hear, Aditi!
Ryan
“I want all of that in a cookie recipe that’s easy to make. No chilling the dough for 24 hours. I don’t have the patience for any of that. Sometimes a girl just needs a cookie!”
“5. Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.”
That’s it. That’s my whole review of this recipe.
Kate
I’m sorry you don’t like this recipe. I appreciate your feedback.
Kate
To clarify on the logic—you don’t have to chill these cookies for 24 hours. You just need to freeze the cookies on the pans for 30 minutes. Otherwise, they spread too much.
“Up to 24 hours in the refrigerator” is included as an option for those who like to prep in advance. Would love to hear how your cookies turn out if you actually make them.
Jen
Thumbs up from our family, these turned out great! We used avocado oil. Lifesaver cookie recipe when low on ingredients!
Diana
During this time I run out of snacks and last night my husband and kids were asking if they could have cookies for movies night. I didn’t have any… I thought I’d make some and then realized I had no eggs so I searched for recipes of cookies without eggs and was so happy to find this! I used coconut oil, part of the sugar I substituted with honey and I didn’t realized I had to freeze the dough and since they were all waiting for the cookies I baked them Without freezing them. They came out sooooo good! My family loved them! I still have some dough left and I was able to freeze it and will bake them tonight. If the cookies last night were a total hit I can’t wait ‘til my family tries the ones made the way I was supposed to make them. Thank for thIs wonderful recipe!
Messh
Incredibly dry so disappointed:(
Kate
I’m sorry to hear that. What didn’t you like?
Diana
I made these and they are hands down one of my favourites EVER! The sweet and saltiness + coconut flavour = LOVE. I found it takes a bit of patience to get them into balls since the dough is oily rather than sticky, but not a problem. As mentioned in the recipe, the 30 min chill is totally worth the wait.
Emmy
I made these l, the only change I made was I about tripled the salt and threw in a couple extra spoonfuls of flour, and instead of white sugar I used palm sugar and also used the dark brown sugar. and they are SOOO DELICIOUSSSS. Truly the best cookies I have ever had. Ate them all and made another batch in no time. And shared this recipe with people immediately. And so easy!! Thank you SO MUCH
Nancy Jacobson
Kate, just made some of the. Oat flour and wonder If that might work instead of flour for gluten feee people.our son is an ER Doctor. Ki have been baking for the gang once a week but have yet to make any gluten free products. If not this recipe, do you have a suggestion for cookies or muffins?
Kate
Hi Nancy! Good question. I have not tried oat flour here. Since this recipe is eggless, it might not work well. I’d suggest making my blueberry muffins or any of my muffin recipes, really. Most of them call for 1 3/4 cups whole wheat flour, so use 2 1/2 cups oat flour instead—should work well!
Sandra
The recipe is amazing. Made them with my granddaughter. We love them especially my grandson had chocolate all over his face and hands. Thank you Kate! Will be making more soon.
Cibyl
Okay I never leave recipe reviews but these cookies truly are AMAZING so I felt compelled to. I went in search of a vegan chocolate chip cookie recipe having just run out of eggs and butter. I figured I would find something to satisfy my sweet tooth, but would end up compromising on something – either they’d have a weird texture or an off taste. WRONG. They are crispy on the edges, soft in the middle and they are so delicious!
I used brown sugar and coconut oil. I did not use the extra salt on top. I thought it was odd that the recipe didn’t call for vanilla, but I don’t think they need it; the coconut oil adds that extra depth of flavor. I had them in the freezer for about two hours so I let them set out while I preheated the oven and ended up baking them for about 18 minutes and they came out perfect. I will definitely be making these again, whether or not I have butter and eggs!
Nancy Jacobson
These were amazing and I’m not a chocolate chip fan. Did wonder about one thing. They did not spread at all. Is that how they should bake? I expected them to spread- at least a it.
Kate
Hi Nancy, did you allow them to chill per the directions prior to baking?
Kate
Hi Nancy, yes, they should have spread a bit. Did you substitute a different kind of flour? If not, I’m wondering if perhaps you measured your flour with a heavy hand. I measure my flour by first giving it a stir to loosen it up, then spooning it into the measuring cup and leveling off the top with a knife. If you scoop it into the cups, you could end up with up to 50% more flour, which could explain why your dough was more stiff than mine. If that doesn’t explain it, I am really not sure what else to suggest. I’m sorry! Hope you enjoyed them.
Amber
These are absolutely amazing! Great texture but make sure to whisk oil and sugar REALLY well before incorporating other ingredients, or else oil will separate from the cookie and dough will be incredibly oily. Tastes spectacular dipped in some milk! I refrigerated for 24 hrs+, but baked a portion after 4-5 hours of refrigeration, and they spread a lot and didn’t have the best texture, so I would definitely recommend refrigerating for as long as possible or following freezing instructions. After more than 24 hrs of refrigeration, there was a little bit of oil separation, but dough was the same as before when I was scooping, and no oil seeping during baking. You don’t notice the lack of eggs at all! Thank you so much for writing these recipes! I’m a huge fan of the blog and can’t wait to make more of your recipes.
Kristina Montagna
Great recipe! I didn’t chill them and used olive oil and brown sugar and they turned out amazing!
Barbara Keith
I am making your recipe now but used oatmeal flour instead of flour and I have pancake looking cookies, they are in the freezer now but I don’t think they are going to work out
Anasuyah Pather
Hi Kate
I always prefer using oil in my baking rather than butter. These came out perfect. I reduced the sugar to only 1/2 cup light brown sugar
Crispy on outside and chewy in the middle. My boys loved it. Looks exactly like your picture. I am surprised about the calorie count for 1 serving though
Kimber
These turned out fab! Used Avocado Oil. Baked perfectly and were absolutely delightful. Two thumbs up from my son and husband…I didn’t tell them they were ‘healthier’…until after they raved about them. As always, Kate, your recipes do not disappoint!
Ama
Amazing. Crunchy, crumbly, great tasting and without butter.
Claire
This tastes amazing! My sister is allergic to a lot of things and I usually struggle to find good allergy-friendly recipes for her, but this one is terrific! I made it with all-purpose flour instead of whole wheat, and worked super well! I also just put the coconut oil in the sugar mixture instead of melting, and added hot water instead of regular water if anyone wants to minimize dishes. It may differ though, as the coconut oil I used melts super easily(and I’m unsure about other brands). Just need to stir for a bit, pressing on the clumps if it isn’t working.
sam
Today was my first time ever making cookies (How ridic) I’m so happy, they’ve turned out so well They’re delicious. Such a great recipe, I can’t believe they’re vegan!! Thanks so much
Liezl Tomas Rebugio
Would whole wheat pastry flour also work for this recipe?
Kate
Hi Liezl! I’m not entirely sure. Whole wheat pastry flour has a lower protein/gluten content, so the cookies would definitely be more tender. Since these cookies don’t have egg for structure, I’m concerned they might spread too much. Please report back if you try it!
Emily
I tried these but it had way to much oil in it and didn’t cook right
Susan Young
I made these today, I followed the recipe to the T. They turned out amazing! Very tasty and crisp on the out side and chewy in the middle. very sweet, but hey ITS A COOKIE..lol!
YAMINAH
Could I chill these overnight?
Kate
That would work! See step 5.
Ingrid
I tried this recipe and came out reaaaally good!
Glad I got a nice dairy free recipe for cookies
I’ve tried before with almond flour but they come out quite heavy
This one is a keeper
Kate
Hi Ingrid! I’m happy you liked this one. And yes, almond flour doesn’t work as the best substitute.
Lori
Hi Kate.
I tried for my adult kids…1 a vegan, 1 not. Changed a couple if things. Used 72% bakers chocolate pulsed in food processor to make chunks. Substituted 1 cup whole wheat for 1 cup oats. Used coconut oil in my batch and added 1 tsp. Vanilla. Substituted almond milk for water and also used 3/4 cup stevia instead of white sugar or coconut sugar. Very tasty..may add nuts or shredded coconut next time. Thanks for a great cookie base to work with. It wasn’t too oily as some had mentioned rather held together nicely. Refrigerated overnight and baked fresh when guests arrived. I imagine that you could place in freezer bag after freezing individually, so they dont stick, and have on hand for a quick treat or drop in company.
Thanks, all the best. Lori
Nives
It’s a good recipe, I used extra virgin olive oil (and you can really taste it which I don’t mind) and a combination of brown and white sugar. The pastry seemed super greasy and it was falling apart so I wraped in tinfoil as a sausage and putbit in the freezer overnight. In the morning I sliced 2cm thick slices and baked 18min as said. The texture was perfect. Crunchy on the outside, soft on the inside. I’ll be making it again but maybe with ginger or some other flavors. This combination of olive oil and chocolate didn’t blow our mindes.
Jennifer
Hands down, this recipe made THE BEST Chocolate Chip Cookies we have ever baked! It was slightly crisp on the outside, chewy on the inside, and dense enough to have a substantial cookie. There is no need to look for another recipe. I love that you don’t have to worry about softening butter. We use olive oil and it was still amazing. Thank you for sharing!!!
Tanya
I tried these cookies today and it’s truly by far the best choco chip cookie I hav made , crispy and chewy , Thanku for the recipe
Kate
You’re welcome, Tanya! Thank you for your review.
Raina
The 1/2 cup sugar ingredient (white i assume) …what can i use to sub? White sugar is so awful for health!
Kate
Hi Raina, I’ve minimized the sugar as much as possible. You can replace it with packed coconut sugar if you’d prefer—the cookies just won’t be as fluffy and tender.
Susan
So my name is susan, im from Poland and i neeeeed to tell you that this recipe is amazing! I love the cookies(the only thing i changed is chocolate. I used a 70% and only about 100grams, but still this is one of my best recipes!) thank you sooo much
JOANNA GONZALEZ
Absolutely the best chocolate chip cookie recipe. I think the issue some people have with the oil is that they are not mixing it well. I also highly recommend Avocado oil. It does not have a strong flavor at all. I make them with a combination on raw sugar, brown sugar and coconut sugar. The recipe it fail proof and they stay fresh tasting for days!
Rania
Oops no baking soda! Could I use baking powder?
Thanks for the recipe!
Kate
Hi! You can’t sub these for 1:1, sorry!
ALee
Yum! Love the coconut flavor and the crisp exterior, but soft interior. I did have problems, as others have mentioned, with the dough not holding together or being scoopable. Even though I made sure to double check my ingredients, measurements and emulsified the water, oil, sugar as another commenter recc’d. I spooned into my hands and pressed hard to bind it, then made balls, froze 30min, baked and they came out nice! Yum! Not sure I’ll make again. May go back to substituting egg in a more traditional Choco chip recipe.
Caroline
I first found this recipe when searching for a recipe without eggs because I was out of them and craving cookies at 9:00 p.m. I just made them for a second time last night and they are such a hit with my boyfriend and myself! Amazing consistency and flavor. I used Bob’s Red Mill 1:1 gluten free flour and cut the regular sugar by 1/2 cup. My cookies were a little bigger than suggested so I ended up cooking them for about 19 minutes. I think I’ll try adding more salt next time per another reviewers suggestion. I will make these forever. Thank you!
Kate
Thanks for sharing this one worked well gluten free for you, Caroline!
Sarah
Taste was wonderful! I used coconut sugar instead of brown. However, they spread out so much! I was expecting a much thicker cookie based on the photo. Was is because I used coconut sugar?
Kate
Hi Sarah! I’m sorry to hear they spread out more for you. Did you follow the chill instrucitons?
Maya
Th best vegan cookie recipe I’ve found so far – they turned out perfectly! Thank you :)
Gina M
*LOVE* coconut sugar
I have arthritis and traditional sugar is a ‘trigger’ … but the coconut sugar does not affect me!
I look forward to trying this recipe… (with Bob’s Red Mill gluten free)
I also recommend 2 brands of chocolate chips that have varieties that are gluten and dairy free: Simple Truth and Enjoy Life. A bit pricey, but worth it!
Holly
Made these today, my girls love them..
stayed well formed with putting them in the freezer before cooking.
Made with the coconut oil!
Fabulous thank you
Emily
I followed the recipe exactly but they came out super oily and tasted too sweet. Also i don’t know about y’all but there was like way too many chocolate chips. Sorry.
Michaela
I’m so excited to make these, as I’v loved your recipes :)
Quick question:
1. I have a very small freezer. Could I roll the cookie dough into a log and freeze for up to 30min, then section off 2 inch mounds?
2. My oven has a fan, would you recommmend changing the baking time or temperature at all?
Thank you in advance Kate!
Kate
Hi Michaela! I don’t think that would work, but you could put them on any short of tray that would fit. Then, when the time is up place them on a cookie sheet for baking. Also, you will want to turn your fan off.