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These are the Best Vegan Chocolate Chip Cookies you will every try! Perfectly chocolatey, chewy & soft, and so easy to make. Only a few simple ingredients like almond flour, oats, coconut oil, pumpkin puree, and chocolate chips. A gluten free super simple cookie recipe your whole family will love.
I am obsessed with making cookies healthier so we can eat them more often. I actually consider myself somewhat of a healthy baking expert since coming up with the very Best Vegan Chocolate Chip Cookies ever!
My whole family loved these, even the pickiest eaters (my kids, lol) ate them and loved them.
The best part is that they are made with all healthy ingredients like pumpkin puree, coconut oil, almond flour, and oats (that we turn into oat flour). All blended together with other basic cookie ingredients and baked until perfectly soft and chewy.
Why you will love this Cookie Recipe
- They are both vegan and gluten free!
- Made with real whole ingredients that are much better for you but result in crazy delicious cookies.
- Super easy to make!
- Packed with chocolatey pumpkin flavors perfect for fall!
- They store great and are even better the next day
- A healthy dessert you can enjoy everyday!
Ingredients needed to make the best vegan chocolate chip cookies
How To make the best vegan chocolate chip cookies
- Mix up the dry ingredients.
- Mix up the wet ingredients.
- Combine the wet and dry ingredients and mix into a chunky wet batter.
1. Mix up the dry ingredients 2. Mix up the wet ingredients 3. Combine the wet and dry ingredients
4. Fold in the vegan chocolate chips and cover and chill the batter for 10 minutes.
5. Use an ice cream scoop to drop the cookie dough in even amounts onto a cookie sheet lined with a baking mat or parchment paper.
6. Bake at F 350 degrees for 12-15 minutes, until the edges are nice and golden brown.
4. Add chocolate chips and chill 
5. Drop cookie dough onto baking sheet 6. Bake for 12-15 minutes
7. Let cool and top with more chocolate chips and sea salt for that bakery-style look.
So soft and chewy with the perfect texture and burst of chocolate flavor from the vegan chocolate chips. The salty sweet combo with the sea salt on top is everything.
Recipe Tips and Variations
- Both coconut oil and butter work in this recipe.
- To make oat flour: Add the oats to a food processor or blender and pulse until they form into a flour-like texture. Measure and make sure that the oat flour results in 1 ½ cups. Typically 1 ½ cups of oats blended into oat flour will still results in the same amount but I always double check.
- Make sure to chill the dough before baking the cookies. This allows the dough not to spread when the cookies bake.
- You can also add in chopped walnuts or pecans to give these cookies even more texture.
- Let the cookies cool for at least 10-15 minutes after baking since they will continue to cook after you remove them from the oven.
- For that bakery-style look, press a few extra chocolate chips into the top of each cookie with a sprinkle of sea salt right after you take them out of the oven.
- You can store these cookies very easily. Let them cool completely, then place them into an airtight container and store them on the counter or in the refrigerator for up to 3 days.
The Best Vegan Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 15–20 1x
- Diet: Vegan
Description
These are the Best Vegan Chocolate Chip Cookies you will every try! Perfectly chocolatey, chewy & soft, and so easy to make. Only a few simple ingredients like almond flour, oats, coconut oil, pumpkin puree, and chocolate chips. A gluten free super simple cookie recipe your whole family will love.
Ingredients
Dry Ingredients
- 1 ½ cups Blanched Almond Flour (I used Bob’S Red Mill)
- 1 ½ cups oats (or oat flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon kosher salt
Wet Ingredients
- 3 tablespoons melted coconut oil
- ⅔ cup pumpkin puree
- ¾ cup packed light brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips (plus more for topping)
Instructions
- Make the oat flour: Add the oats to a food processor or blender and pulse a few times until it forms into a flour-like consistency. Measure again and make sure it yields 1 ½ cups. If not, then add a little bit more oats to the food processor and pulse again to make some more to bring it to 1 ½ cups of oat flour. You can also buy pre-made oat flour at most grocery stores but I like to make my own).
- Add the dry ingredients to a medium size mixing bowl and mix well to fully combine.
- In a separate medium size mixing bowl, combine the wet ingredients and mix well.
- Add the wet ingredients to the dry ingredients and mix fully into a wet, chunky batter
- Fold in the vegan chocolate chips. Cover and chill the dough for 10 minutes.
- While the dough is chilling, preheat the oven to 350F degrees and line a baking sheet or cookie sheet with a baking mat or parchment paper.
- Remove the dough from the refrigerator and use a medium size ice cream scoop, round tablespoon, or spoon to drop even amounts of the cookie dough onto the baking sheet. Make sure the cookies are 2 inches apart from one another. I was able to fit 12 cookies on a standard size pan. You can press the cookies down with a spoon but I prefer to just drop them onto the cookie sheet and let them bake that way.
- Place the cookies into the preheated oven on the middle rack and bake for 12-15 minutes until the edges are nice and golden brown.
- Remove, and press a few more vegan chocolate chips into the top of each cookie with a light sprinkle of sea salt to give them that bakery-style look.
- Let the cookies cool on the pan for at least 5 minutes, then you can carefully transfer them to a cooling rack and let them cool for 10 more minutes until you dig in.
Notes
- Both coconut oil and butter work in this recipe.
- To make oat flour: Add the oats to a food processor or blender and pulse until they form into a flour-like texture. Measure and make sure that the oat flour results in 1 ½ cups. Typically 1 ½ cups of oats blended into oat flour will still results in the same amount but I always double check.
- Make sure to chill the dough before baking the cookies. This allows the dough not to spread when the cookies bake.
- You can also add in chopped walnuts or pecans to give these cookies even more texture.
- Let the cookies cool for at least 10-15 minutes after baking since they will continue to cook after you remove them from the oven.
- For that bakery-style look, press a few extra vegan chocolate chips into the top of each cookie with a sprinkle of sea salt right after you take them out of the oven.
- You can store these cookies very easily. Let them cool completely, then place them into an airtight container and store them on the counter or in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 12
- Category: Healthy Desserts
- Method: Baked
- Cuisine: American
These look and sound so amazing! I’m wondering if I could substitute the almond flour with maybe pecan flour? I can’t do almond but really want to try these!
The recipe looks great and I will be trying it, but these chocolate chips are not vegan. According to a notice posted by the Ghirardelli Chocolate Company (2016), their Semi-Sweet Chocolate Baking Chips now contain milk as one of the ingredients. In addition, while the company has dark chocolate products that do not contain milk as an ingredient, they are made on shared lines with milk.
Thank you Stephanie. I will update the recipe list with vegan chocolate chips.