These Vegan Chocolate Chip Cookies make a delicious treat for any occasion. Soft, gooey, and full of flavor, you can whip up a batch of these delicious cookies in less than 30 minutes. Plus they're oil-free and refined-sugar-free!
Growing up one of my favorite desserts was my mom's famous (at least by family reunion standards) chocolate chip cookies. And while it would be simple to just swap the regular butter for vegan butter, I wanted to see if I could make these a little healthier and still keep all the delicious flavor. Good news! It worked! I swapped out Spelt flour for white flour, almond butter for butter, and I sweetened the dough with maple syrup and coconut sugar instead of refined sugar. You're going to love these Vegan Chocolate Chip Cookies!
You'll love this recipe because it's:
- Sweet & Delicious
- Dairy-Free & Egg-Free
- Quick & Easy
- Refined Sugar-Free
- Substitutes healthier ingredients without skimping on flavor
- 12.5 oz spelt or white flour (about 2 ½ cups, loosely packed) -- Spelt flour is my prefered flour. You can easily substitute white or white whole wheat flour.
- 1 teaspoon baking soda
- 1 ½ teaspoons sea salt -- The salt in this recipe really heightens the flavor. If you are using salted almond butter you can either reduce or eliminate the added salt.
- ½ cup coconut sugar -- I'm using coconut sugar because it's slightly healthier than refined white sugar.
- ½ cup maple syrup
- ½ cup almond butter
- ¼ cup soy milk
- 2 teaspoons vanilla extract
- 1 ½ cups vegan chocolate chips
- You can Substitute white or white whole wheat flour for the spelt flour. White flour will give you the same result. The whole wheat flour might be slightly grittier but the flavor should stay the same.
- Brown sugar can be substituted for the coconut sugar.
- Any type of nut or seed butter can be substituted for the almond butter.
- Any type of plant milk can be substituted for the soy milk.
- Preheat the oven to 350F or 175C.
- Mix the flour, salt, and baking soda in a bowl and set aside.
- In another bowl (or if you're using a stand mixer, in the mixer bowl), add the coconut sugar, maple syrup, almond butter, soy milk, and vanilla. Mix to combine.
- Add half of the flour mixture and mix until mostly combined. Add the second half and mix again. Be sure to get everything from the bottom of the bowl fully combined.
- Add the chocolate chips and mix one more time.
- The chips should be fully incorporated into the dough.
- Use an ice cream scoop or two spoons to transfer the dough onto the lined baking sheets.
- This recipe makes 18 to 24 cookies, depending on the size.
- Bake for 12 to 15 minutes, or until the cookies are lightly browned on top and bottom.
Is this edible cookie dough?
You should never consume raw flour. However, there is an easy way to turn this into edible vegan cookie dough. Simply measure out the flour and spread it on a lined baking sheet. Pop it into the oven at 350F (175C) for 5 minutes. Then remove, let cool completely, and prepare the cookie dough according to the instructions. Boom! Edible Cookie Dough!
Are all chocolate chips vegan?
Unfortunately, many chocolate chips --even dark chocolate chips-- contain milk! So be sure to check the label first. Or even better, you can purchase chocolate chips that say they are vegan on the package. You'll find vegan chocolate chips at Trader Joe's, Whole Foods, and at some larger grocery stores. You can also order vegan chocolate chips online.
How to serve
I love to eat warm cookies right out of the oven (or, a few minutes out of the oven so you don't burn your tongue!). Serve with a glass of oatmilk as a dessert or special snack. These are also great for packing as a lunch treat.
How to store and freeze
- Store the baked cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
- You can also store the uncooked dough covered in the refrigerator for up to 2 days (longer than that and it might start to dry out) or in the freezer in a plastic bag or container for up to 3 months.
- You can also portion out the dough and roll it into logs. Wrap in plastic or reusable wrap and store in the freezer for up to 3 months. When you feel like fresh baked cookies just grab a log of cookie dough, let it dethaw for a half-hour, cut it into rounds, and pop them in the oven.
More vegan dessert recipes:
- Vegan Oatmeal Raisin Cookies
- Vegan Pumpkin Cookies
- No-Bake Pretzel Brownie Bites
- No-Bake Carrot Cake Bites
- Vegan Zucchini Muffins
Vegan Chocolate Chip Cookies (Healthy & Oil-Free)
- Preheat the oven to 350F (175C).
- In the smaller bowl, add the flour, baking soda, and salt. Mix until combined and set aside.
- In the larger bowl, add the coconut sugar, maple syrup, almond butter, soy milk, and vanilla. Use the hand mixer to cream the ingredients.
- Add half of the flour. Mix until mostly combined. Add the rest of the flour and mix again until fully combined.
- Add the chocolate chips and mix until they are evenly distributed.
- On two lined baking sheets, use a ice cream scoop or two spoons to transfer the cookie dough. Press the dough flat. (Since this recipe has no oil, the cookies won't spread as much on thier own.)
- Bake for 12 to 15 minutes, or until the cookies are lightly browned. Do not overbake.
- Let cool, serve, and enjoy!
- I prefer to weigh the flour for this recipe in order to get a more accurate measurement.
- A good trick for knowing if cookies are done is to use a rubber flipper to lift one up and check the bottom. If the bottom is golden brown, the cookies should be done.
- You can use a stand mixer instead of a hand mixer.
- If you don't have a hand mixer or stand mixer, you can mix with a fork, but you'll need a little extra muscle!
- I used mini vegan chocolate chips because that's what was available, but feel free to use full-size or chunks if you prefer.
Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!