Baking & Pastry > Vegan Baking > Dairy Substitutes in Vegan Baking > Coconut Oil

Vegan Coconut Oil Chocolate Chip Cookies

These delicious vegan chocolate chip cookies use coconut oil instead of butter for a unique flavor and texture. They are soft, chewy, and perfect for satisfying your sweet tooth. The use of coconut oil adds a subtle tropical note and contributes to a wonderfully moist crumb.

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 3/4 cup Coconut oil, melted
  • 3/4 cup Granulated sugar
  • 3/4 cup Brown sugar, packed
  • 2 teaspoons Vanilla extract
  • 2 tablespoons Non-dairy milk (almond, soy, or oat)
  • 1 1/2 cups Vegan chocolate chips

Preparation

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt.

Wet Ingredients

In a large bowl, combine the melted coconut oil, granulated sugar, and brown sugar. Beat until well combined. Add the vanilla extract and non-dairy milk and mix until smooth.

Combine Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Add Chocolate Chips

Stir in the vegan chocolate chips.

Baking

Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

← Vegan Coconut Oil Banana Bread Vegan Flax Egg Banana Bread →

FAQ

  • Can I use refined coconut oil?

    Yes, refined coconut oil has a neutral flavor, while unrefined coconut oil will impart a slight coconut taste.
  • Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.