Cookies, Healthy Baking

Vegan Chocolate Chip Cookies

4.45 from 47 votes
These Vegan Chocolate Chip Cookies are all-natural while still tasting big & bold!
Vegan Chocolate Chip Cookies - Easy, delicious healthy baking recipe!

Hi Bold Bakers!

As an expert on healthy baking and guilt-free desserts, I am here to show you that even the most decadent sweets and treats can be made with wholesome all-natural ingredients that actually nourish your body while still tasting big & bold – and these vegan chocolate chip cookies are no exception!

These thick bakery style chocolate chip cookies are free of refined sugar, flour, gluten, and dairy. Instead, they are packed with nutrients and healthy fats from my go-to ingredients like almond flour, coconut flour, coconut oil and of course chocolate!

How to make vegan chocolate chip cookies

While these cookies look and taste arguably better than a regular cookie, they are made of a perfectly balanced list of plant-based ingredients that you most likely already have on hand.

There is no need for dairy or eggs in these cookies as they are perfectly bound together with sticky and sweet maple syrup and coconut oil. The little bit of coconut flour used in these cookies really holds them together and creates that chewy middle and crisp outer edged.  Who could say no to an indulgent chocolate chip cookie that is actually full of nourishing ingredients? Truth is these cookies are for everyone, not just for those that are vegan.

Vegan Chocolate Chip Cookies Recipe for healthy, delicious cookies!

How to make coconut flour

Coconut flour is not a flour at all, it’s really just dried shredded coconut ground into a fine powder then used in place of other flours and starches. This is a super healthy swap for flour that can be used in raw or baked desserts. The flavor is very neutral and a little goes a long way as coconut flour absorbs liquid ingredients very quickly. It’s perfect for my Vegan Chocolate Chip Cookies!

Making the perfect vegan cookie

While my vegan chocolate chips cookies do combine some things you may have never used before, the method is foolproof. Just like any other cookie, you mix the dry ingredients into the wet and from there add in your flavorings. I of course added loads of chocolate chunks but feel free to add in your favorite nuts and dried fruit!

Try Out These Vegan Recipes As Well!

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Vegan Chocolate Chip Cookies

4.45 from 47 votes
These Vegan Chocolate Chip Cookies are all-natural while still tasting big & bold!
Author: Olivia Crouppen
Servings: 10
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
These Vegan Chocolate Chip Cookies are all-natural while still tasting big & bold!
Author: Olivia Crouppen
Servings: 10

Ingredients

  • 1/3 cup (21/2floz/57ml) coconut oil, melted
  • 1/4 cup (21/2oz/71g) maple syrup, Lakanto Maple Flavored Syrup or honey
  • 2 teaspoons vanilla
  • 1 1/2 cup (6oz/172g) almond flour
  • 1/3 cup (11/3oz/37g) coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons coconut sugar or Lakanto Golden Monkfruit Sweetener Feel free to use Brown Sugar if you don't have either
  • 3/4 cup (41/2oz/128g) chocolate, roughly chopped
  • Optional Add-ins -
  • 1/4 cup (11/4oz/35g) chopped nuts or your choice
  • 1/4 cup ( 11/4oz/35g) dried fruit of your choice

Instructions

  • Preheat your oven to 350 oF (180oC) then line a cookie sheet with parchment paper and set aside.
  • Melt your coconut oil in a large microwave-safe bowl.
  • Whisk the maple syrup and vanilla into the melted coconut oil.
  • Next add the almond flour, coconut flour, coconut sugar, baking soda, and salt to the coconut oil mixture. Fold all ingredients together with a spatula until the dough just comes together. Fold in chocolate chunks.
  • Allow cookie dough to set in the fridge for 20 minutes before scooping.
  • Once the cookie dough has rested scoop into 2 tablespoon sized balls. Place about 1 inch apart on your lined baking sheet. Gently press each cookie down slightly until they are about 2 1/2 inches across.
  • Bake for 12 -14 minutes or until golden brown.
  • Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
  • Once cooled the cookies can be covered and stored at room temperature for 3-4 days.

 

Submit your own photos of this recipe

4 Images

Marianne08

Bethann Cairns

Tbergsma

Sashalabru

59
Comments & Reviews

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Sashalabru
Member
Sashalabru
18 days ago

Hi Gemma, these cookies are wonderful! Perfect taste.

Chaza Bautista
Guest
Chaza Bautista
7 months ago

Hello. Any substitute for almond flour? I am from Philippines and almond flour here is expensive. Can I use whole wheat flour instead? Thanks

Tom Cerny
Guest
Tom Cerny
9 months ago

Gemma, if you’re adding chocolate chunks, how are these cookies dairy free? Doesn’t chocolate have milk in it? Thank you.

Gemma Stafford
Admin
1 year ago

Great job, Liv!! Those were fantastic cookies.

Gemma.

Marianne08
Member
Marianne08
1 year ago

Hi Gemma, I’m not vegan, but I just bought all the ingredients required to make this cookie as I’ve always been curious about how a vegan baked good would taste. Can this recipe be doubled? I’m excited to try it out. Will definitely send pics once I’ve attempted it.

NirmalaS
Member
NirmalaS
1 month ago

Hi Gemma,

I would love to make these cookies, but do not have coconut oil at home. Could you please suggest an alternate? I’m not allergic to butter.

Thanks

NirmalaS
Member
NirmalaS
1 month ago

Hi Gemma,

I would love to try this recipe, but do not have coconut oil at home. Is there a substitute? I’m not allergic to butter if that is a substitute.
Thanks for your help.

Andrea Merritt
Guest
Andrea Merritt
3 months ago

This is seriously the BEST cookie recipe. Very Very good!!!!1

Tbergsma
Member
Tbergsma
11 months ago

These biscuits are by far the best gluten/dairy/egg free treats I have made so far! Thank you for the recipe. Some people commented on the crumbly texture upon rolling. I resolved that by adding a little bit more coconut oil. I am finding that coconut flour is extremely absorbent and just a little bit too much can change the texture a whole lot. And one batch differs from the next. Any way, LOVE THESE!

Katerina
Guest
Katerina
1 year ago

Hello chef Gemma,

I want to ask if I can switch the coconut flour with another flour.

Thank you 🙂

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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