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Vegan Chocolate Chip Cookies - Easy, delicious healthy baking recipe!

Vegan Chocolate Chip Cookies

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These Vegan Chocolate Chip Cookies are all-natural while still tasting big & bold!

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!

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4.4 from 43 votes
Vegan Chocolate Chip Cookies - Easy, delicious healthy baking recipe!
Vegan Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Olivia Crouppen
  • 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
  1. Preheat your oven to 350 oF (180oC) then line a cookie sheet with parchment paper and set aside.
  2. Melt your coconut oil in a large microwave-safe bowl.
  3. Whisk the maple syrup and vanilla into the melted coconut oil.
  4. 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.
  5. Allow cookie dough to set in the fridge for 20 minutes before scooping.
  6. 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.
  7. Bake for 12 -14 minutes or until golden brown.
  8. Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
  9. Once cooled the cookies can be covered and stored at room temperature for 3-4 days.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Tbergsma on August 3, 2019 at 1:34 am

    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!

    • Gemma Stafford on August 3, 2019 at 6:12 pm

      I’m thrilled to hear that!! Thanks so much for trying it out and updating me.


  2. Katerina on April 17, 2019 at 2:15 am

    Hello chef Gemma,

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

    Thank you 🙂

    • Gemma Stafford on April 17, 2019 at 4:42 am

      Hi Katerina,
      the coconut flour is great to bind these cookies, it is highly absorbent. I am wondering if you are celiac. if oyu are that will have to influence the type of flour you use. If you are not celiac then take a look at some of the other recipes. I would need to know if you can take wheat for instance,
      Gemma 🙂

  3. Michele Bickford on April 8, 2019 at 9:42 am

    What is the carb, protein, and fat grams for this. I saw the quick check but didn’t see where you went back with confirmation. Thank you

    • Gemma Stafford on April 8, 2019 at 9:48 am

      Hi, ill calculate that and post it, thank you!

  4. Paul on March 18, 2019 at 4:35 pm

    I only have whole wheat and multigrain flour, can either or a combo or both work with this recipe?

    • Gemma Stafford on March 19, 2019 at 3:39 pm

      Hi for these i would suggest sticking to alternative flours as regular flour might throw off the rations. Do you have oat flour?

      • Paul on March 26, 2019 at 7:28 pm

        Would blending quick oats to powder make oat flour?

        • Gemma Stafford on March 28, 2019 at 5:17 am

          Hi Paul,
          good question! Yes! All the oats we eat are processed in some way. Rolled oats are the least processed, and this makes a great flour. Quick cook oats are more processed, and that means a type of cooking, which allows them to cook quickly again at home. They will make a flour but the rolled oats will be better for this job.
          I hope this is of help,
          Gemma 🙂

  5. Zena on February 19, 2019 at 9:29 am

    Hi Gemma I saw on a another video that cornstarch was a good way to ensure that the cookies are baked to the right consistency what are your thoughts on that.

    • Gemma Stafford on February 19, 2019 at 2:36 pm

      Hi, this can help hold the cookie together while creating a crumbly texture. For these cookies there is really no need to add it. Great question!

  6. Meenu Thapar on September 16, 2018 at 8:03 pm

    Pls tell me de option of egg free cookies nd which make my cookies crisps

    • Gemma Stafford on September 19, 2018 at 11:18 am

      Hi there,
      This is about finding an egg substitute which suits the recipe you are using. There is on general rule. ( this chart will help.
      A crisp cookie will like condensed milk as a substitute, but depending on the recipe you may need to adjust the sugars in the recipe,
      Gemma 🙂

  7. Sevdasauntie on September 6, 2018 at 9:03 am

    I have been baking for my vegan sister for years. These are by far the best cookies I have ever baked for her! the recipe was so easy to follow. It was a joy to see her face when she bit into the first cookie! the only problem I had was that the non-vegan chocolate chip loving family and friends that were there loved these cookies so much, I had to quickly bake another batch!

    • Gemma Stafford on September 7, 2018 at 7:39 am

      How lovely!
      Thank you so much for this very kind review of this recipe. I am really happy that you, your sister and the rest of the family loved these cookies, thank you for letting us know,
      Gemma 🙂

  8. Gina Claveria on September 1, 2018 at 11:07 pm

    hi chef gemma , i always watched your post in fb, and i love it your really amazing i love cooking and baking as well but not good as much for baking i want to learn more especially what my kids want for food. thanks for ur video it helps a lot l.

    • Gemma Stafford on September 2, 2018 at 2:48 am

      Hi Gina,
      Good to have you here with us. Kids love to cook too so get them involved! This is a great way to entertain small kids, and they learn a lot!
      Thank you for your kind words,
      Gemma 🙂

  9. Tammy on August 29, 2018 at 12:33 pm

    Wow these really are delicious and so easy to make. I think I’ll double the recipe next time😁

    • Gemma Stafford on August 29, 2018 at 9:45 pm

      Thrilled to hear that!!!! 🙂


  10. barbara23 on August 29, 2018 at 6:38 am

    Hi Gemma,
    I will definitely try this one. I noticed tho that there is no nutritional content that you have on your other recipes. Can you pls let me know how much calories per serving? thank you and looking forward!

    • Gemma Stafford on August 30, 2018 at 3:14 am

      Hi Barbara,
      I know, and we are beginning to pay closer attention to this as we go on. Each one of these cookies will have about 110 calories, 50g from fats and 15g carbs.
      This is a quick calculation, we will get back to it.
      Thank you for being in touch,
      Gemma 🙂

  11. Cyrus Huang on August 14, 2018 at 6:44 pm

    Hi Gemma, thanks for the recipe.
    I have tried making two batches just last Sunday. Not sure if it’s due to the ingredients I used (used canned almond powder for making drink, instead of almond flour), the dough doesn’t seems to hold the oil mixture well, and somewhat falling apart after the 20 minutes fridge time. So I have to squeeze the dough a bit into make them into 10 to 12 balls. The 1st batch of 12 turned out quite classic looking, but a bit dense in texture. The 2nd batch of 10, however, come out spread out and flattened. Both batches got quite a bit of mixture in the bowl after I cosumed all the dough. Is it normal?

    I’ll try another batch with actual almond flour when I got the time.

    • Gemma Stafford on August 15, 2018 at 7:58 am

      Hi there,
      I think you have answered your own question!
      I do not know the product you used, but I suspect it has additional ingredients, designed to be soluble in a liquid. I think it is not almond flour per se.
      Try again, all will be well,
      Gemma 🙂

  12. Ingrid on August 11, 2018 at 3:50 pm

    Hi Gemma,

    Can you please tell me what the unit of measurement is for the numbers where it’s not indicated? For example when it says “11/3oz/37g” what is the “11?” It is generally the first number inside the parentheses that does not indicate a unit.


    • Gemma Stafford on August 12, 2018 at 12:06 am

      Hi Ingrid,
      Yes, and I can see your confusion. It is the way the software deals with the fraction. 1 1/3 not 11/3, I am trying to find a way to resolve it. Neither way of expressing this looks right!
      Thank you for reminding me, I hope this helps.
      Gemma 🙂

  13. Marianne08 on August 9, 2018 at 9:28 am

    Gemma I’ve baked them, see my pic 🙂 I enjoyed the flavour very much – the coconut and almond flour provided a complexity not found in regular cookies. I will have to get used to the texture though, as it’s a relatively soft cookie and I’m partial to crispier cookies. I’ve made a big batch of these little guys – how long will the cookie dough last in the fridge? Also, does this dough freeze well? Thank you 🙂

    • Gemma Stafford on August 9, 2018 at 10:12 am

      Hi Marianne,
      I am happy to have your review of this recipe using a combination of coconut and almond flour.
      It is more difficult to get a crisp cookie with these flours, but I am happy you liked it.
      Yes, you can readily freeze this dough, and it should hold well in the fridge for about five days.
      If freezing, make a sausage of it, well wrapped in cling wrap. Then you can slice and bake!
      I hope all this works well for you,
      Gemma 🙂

  14. Faye on August 7, 2018 at 4:41 pm

    Can another flour be substituted for almond flour? I’m allergic to tree nuts 😔

    • Gemma Stafford on August 8, 2018 at 9:53 am

      Hi Instead of almond flour you can use 1/2 cup coconut flour and 1/4 cup tapioca starch. I hope that helps, let me know how you like them!

  15. Julie on August 6, 2018 at 11:32 am

    Made these delicious cookies this morning. They taste fantastic but turned out crumbly I followed the recipe exactly. Is there a way to make them hold together better?

    • Gemma Stafford on August 8, 2018 at 9:17 am

      Hi! So glad you gave them a try! Did you refrigerate the dough before you rolled into cookies? Additionally, if you find they are crumbly you can bake them an extra 5 minutes. I find they are best held together when freshly baked and still slightly warm. I hope that helps!

  16. Gemma Stafford on August 6, 2018 at 8:52 am

    Great job, Liv!! Those were fantastic cookies.


  17. Marianne08 on August 6, 2018 at 7:24 am

    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.

    • Gemma Stafford on August 8, 2018 at 9:13 am

      I’m so glad to hear you’re going to give it a try. Yes you can double the recipe. I can’t wait to see how they turn out 🙂

  18. Lady Edelyn Faye Gevera on August 6, 2018 at 5:04 am

    Thank you for this recipes gotta try this whwn i get home. My mom wants to try my pastries but since she is a cancer patient and a vegan she cant have it..I’ve been. Researching so much about vegan pastry and I’m so glad i found this page. Thank you so much. Gotta appreciate if you have vegan recipe for laminated dough or puff pastry.

    • Gemma Stafford on August 8, 2018 at 9:11 am

      I’m delighted to hear you like the recipe, I will be creating more like this soon!

  19. WendySue67 on August 5, 2018 at 4:34 pm

    Hi Gemma,
    I made these today and from the instructions to refrigerate the dough before baking I expected the dough to be kind of wet and my dough was very dry. I used honey and brown sugar, but I’m wondering if I did something wrong? They definitely don’t look like yours now that they are baked, although the flavor is great! They seem almost more biscuit-like. Any advice?

    • Gemma Stafford on August 6, 2018 at 3:30 am

      Hi Wendy,
      I think the liquid sugar needed to be a bit more. Maple syrup is a much lighter thing than honey, usually, perhaps that is the problem.
      Look too at agave for this recipe.
      I am not sure why this happened for you, this is my best guess,
      Gemma 🙂

  20. Anita on August 5, 2018 at 3:52 pm

    How much dried, shredded coconut is needed for 1/3 cup coconut flour?

    • Gemma Stafford on August 6, 2018 at 3:36 am

      Hi Anita,
      That is a very small amount of flour. I think you can use 2ozs of desiccated coconut for this. You may need to further dry this before you process it, it will contain some fat. If you choose to buy this as a flour then keep it in the freezer, or fridge for future use.
      Gemma 🙂

  21. Pamjsb55 on August 5, 2018 at 7:27 am

    I haven’t try this recipe yet. I will as soon as the weather cool down! My meat eater husband complains about not smelling the traditional cinnamon, nutmeg, sugar and flour baking when I make the “raw” vegan cookies I make. As a diabetic he nearly eats anything sweet. I am sure when I make these vegan chocolate chip cookies he will very surprised!

    • Gemma Stafford on August 6, 2018 at 4:24 am

      Hi Pam,
      Yes, no bake is great, but baked brings in all the senses!
      The new age sugars we used in this recipe will be a big help to your husband too. Do a bit of research into this one. We love it here and Olivia has tried many of these. Diabetes is a horrible illness, and yet we all like a sweet treat. I hope you find that this helps,
      Gemma 🙂

  22. Neysa McFarland on August 4, 2018 at 8:39 pm

    My question is are these okay for a low carb, sugar free diet?

    • Gemma Stafford on August 5, 2018 at 2:53 am

      Hi there,
      this depends on the sugar substitute you use. ( this one is a calorie free sugar substitute made with monk fruit. you can research this online. the beauty of this is that it will caramelize in baking, and this is important. This is a little like the effect of Stevia, and this too is a perfect natural sweetener, but on its’ own it will not caramelize, it needs the addition of erythtritol, or similar to make it usable across all of your recipes.
      This is worth researching!
      Gemma 🙂

  23. Esha on August 4, 2018 at 3:35 pm

    Hey Gemma,
    Loved these vegan cookies😍
    Looking forward to get an amazing chocolate soufflé recipe.

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