Vegan Chocolate Chip Cookies

Name: Vegan Chocolate Chip Cookies (No Mixer)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 13 servings
Cuisine: American
Ingredients: 2 cups white whole wheat flour, regular whole wheat flour or all-purpose flour; 1 teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon fine salt; 1 ¼ cups vegan 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; Flaky sea salt for sprinkling (optional)

These vegan chocolate chip cookies combine whole wheat flour, coconut sugar, and melted coconut oil for a soft, chewy texture without any dairy or eggs. The no-mixer method makes them quick to prepare with basic pantry staples.

🌍American 🥗Vegan 🥗Dairy-Free 🏷️Dairy-free chocolate chip cookies

Total

30 min

Servings

13

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

2 cups white whole wheat flour, regular whole wheat flour or all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine salt
1 ¼ cups vegan 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
Flaky sea salt for sprinkling (optional)optional

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Instructions

1
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.
2
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.
3
Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
4
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 the remaining dough, leaving several inches of space around each cookie.
5
Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
6
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.

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Tips & Notes

Pro tips

Mix the dough by hand until just combined—overmixing can make cookies tough. Use a spatula or wooden spoon, not a food processor.
Melt coconut oil before adding to keep the dough uniform in texture and avoid lumps of solid oil.
Don't overbake. Cookies continue cooking on the hot pan after removal; pull them from the oven when edges are set but centers still look slightly underdone.
For chewier cookies, use coconut sugar; for crispier edges, swap in brown sugar or all-purpose flour.

Substitutions

Melted coconut oil → extra-virgin olive oil (note: olive oil will create a denser, less sweet cookie)
Coconut sugar + brown sugar → ¾ cup packed brown sugar alone (note: slightly higher moisture content)
Vegan chocolate chips → chopped dark chocolate or cocoa nibs (note: nibs will be less sweet)

Storage & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Common Questions

Can I use regular all-purpose flour instead of whole wheat?

Yes. White whole wheat flour, regular whole wheat flour, or all-purpose flour all work in this recipe. All-purpose will yield a slightly lighter, more tender cookie.