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.
4. Fold in the 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.
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 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 1/2 cups. Typically 1 1/2 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.