Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies


I was staying with a friend a few weeks ago and we decided to make cookies. I was all like “no problem, I’ll just go on my blog and grab my recipe.” Much to my dismay I found that I have NEVER blogged my chocolate chip cookie recipe. I am truly sorry. You have been missing out on some amazing, and easy to make cookies because I was sure they were already here. I make these cookies a lot. Way more than I should. I love them right out of the oven, so much so that I have justified eating 3 or 4 every time I make them because they just don’t taste the same the rest of the batch. My husband loves them frozen. After I have eaten as many cookies as I can in one sitting (they must still be warm while consuming) I freeze the rest of the batch. This is a recipe only slightly adapted from “How It All Vegan”┬áby Tanya Barnard and Sarah Kramer. I love this recipe because there are no crazy substitutions to make them vegan, and they taste amazing!


Vegan Chocolate Chip Cookies


  • 1/2 cup coconut oil
  • 1/2 cup Earth Balance
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 tsp. vanilla extract
  • 3 TBL water
  • 2 /14 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 – 2 cups chocolate chips



  1. Preheat oven to 375 F.
  2. In a medium bowl cream together coconut oil, Earth Balance, brown and white sugar, vanilla extract, and water mixing until smooth and creamy.
  3. Add flour, baking soda, and salt giving dry ingredients a stir before combining with the creamed mixture. Mix dry and creamed mixture just until combined.
  4. Add chocolate chips and stir to incorporate.
  5. Drop cookie dough by the spoonful onto ungreased cookie sheets leaving 2″ between each cookie.
  6. Bake for 7-9 minutes until golden brown.
  7. Transfer from cookie sheet onto cooling rack immediately.
  8. Wait a few minutes before eating to prevent burning your mouth on hot chocolate chips.
  9. Enjoy responsibly.