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Classic Vegan Chocolate Chip Cookies

Hi friends! The past two weeks have been a whirlwind of wedding and honeymoon fun and I’m very happy to be back today with a new recipe. Ok, maybe I’m a little sad that the honeymoon is over but still totally pumped about today’s cookies!

If you follow me on Facebook or Instagram you may have seen a few photos I posted of our wedding…words cannot describe how beautiful the day was! I’m looking forward to posting a wedding recap (double chocolate cake!) once we get all the photos back but for now here’s a peek at the magical day…

Photo by Jenny Naima


And speaking of magical, let’s move on to today’s new recipe, Classic Vegan Chocolate Chip Cookies!!

About a week before the wedding, when things were pretty hectic around here, I had a craving for really good, childhood-style chocolate chip cookies. I came up with this super buttery, soft and fluffy recipe that’s reminiscent of the cookie batter tube cookies I ate as a kid (but with much better ingredients).

The best part? The smell of these little babies baking in the oven! Also, bring them to your next potluck and I guarantee you’ll get a ton of  “I can’t believe these are vegan!”

5.0 from 5 reviews
Classic Vegan Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: vegan
Serves: 24
  • 1 tbs ground flaxseed
  • 3 tbs warm water
  • 2 cups spelt flour
  • ⅔ cup coconut sugar
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ⅔ cup vegan butter or coconut oil, softened
  • 2 tsp vanilla extract
  • ¼ cup non-dairy milk
  • vegan chocolate chips (as many as you want!)
  1. Preheat oven to 350°. Grease a baking sheet.
  2. Prepare flax "egg" by stirring together flax and water in a small bowl or cup. Let sit 10 minutes before using.
  3. In a large bowl, whisk together flour, coconut sugar, baking soda and salt.
  4. In a small bowl, stir together butter, vanilla, milk and the flax "egg".
  5. Add contents of small bowl to large and mix until thoroughly combined (can use electric mixer). Fold in as many chocolate chips as desired.
  6. Scoop a little more than 1 tablespoon of batter onto baking sheet for each cookie. Use your hand to slightly flatten each scoop of batter.
  7. Bake for 11-13 minutes, until edges are lightly golden. Let cool for a few minutes before enjoying.




Classic Chocolate Chip Cookies Vegan Easy





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15 Responses to Classic Vegan Chocolate Chip Cookies

  1. I’m definitely going to try these cookies, thank you so much! :) Are they crunchy? They look like they are, but I never get that consistency :(

    Also, could the flaxseed be substitued by sesame seeds? :)

    • Hi Mona! The baking soda helps the cookies fluff up and I imagine without the texture would be a little off and more dense. :)

  2. Hi, thanks so much for the recipe and I love your website!! I’ve bookmarked so many recipes to try!! This was my first I made, and also my first time baking vegan (I’m newly vegan, hence recipe bookmarking binge!).

    Comments on recipe:
    1. ‘softened’ coconut oil = melted? I just heated it with steam for a bit which softened it, sure, but when combining it, there were still lots of little pieces of coconut oil, which I ended up just picking out by hand and then greasing my pan with them. So should I have melted it at the beginning? I don’t notice the smaller chunks (the ones I didn’t pick out) in the baked cookies so maybe it doesn’t matter?
    2. I subbed spelt flour (I can’t find it, though I am really looking hard!! It’s a mission now!) for all-purpose whole wheat flour.
    3. Also I subbed white sugar for coconut sugar (going to finish this non-vegan sugar, and then start buying vegan ones).
    4. I added walnuts to one batch, food-processed walnuts on top of and mixed into another, and left the third walnut free.
    5. THEY ARE DELICIOUS!! My boyfriend and his non-vegan friends all loved them and kept asking for more! I love this recipe, thank you x10000!! I am so excited to make them next time with spelt flour and coconut sugar, so curious how it will change it 😀

    • I’m so happy you enjoyed the recipe and the substitutions were delicious! To answer your question about the coconut oil, ideally the oil should be melted thoroughly but I find that small chunks don’t usually make a difference. :)

  3. Can we you any other oil instead of coconut oil because it isn’t common in our country and I am not sure if I can find it?

    • Unfortunately coconut oil is the best choice because of the flavor and texture. If you have vegan butter (like Earth Balance) that would be a great to use too!

  4. I cannot wait to try out this recipe! I recently got an ice cream maker so I can make all sorts of vegan flavours and I was thinking about trying to recreate Ben and Jerry’s Cookie Dough ice cream with no dairy or sugar… Any tips on how I could get the doughy bit? Could I use this recipe and slightly undercook them? Thanks so much for sharing this, they look delicious and I can’t wait to impress all my non-vegan friends! :)

    • That sounds like an awesome plan! I think you could even just make the batter, roll it into small balls, freeze it and add it to the ice cream! Let me know how it goes!

  5. Hi Irene,
    Congrats on your new journey together. My gift to you is communicate, communicate. Don’t assume the other knows what you are thinking and vice-versa. A little patience, kindness and friendship go a looong way. Thank you for this gift of a recipe!! I’m relatively new to the vegan world, but have been “living” gluten-free for awhile.
    Your site is amazing! Thank you for sharing this goodies with me and with others!
    My birthday is this Friday 6/24, and I’m having a small party. I’m going to make these cookies!
    I’ll let you know how it goes.
    Happy Summer Solstice!
    Sabrina in Santa Barbara, CA

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