Melted refined coconut oil and dark brown sugar create a chewy center with golden edges in these vegan chocolate chip cookies. Whisking the sugars directly into the warm oil dissolves the sweet crystals fast, which gives the baked dough a smooth texture.
Chilling the dough for at least 30 minutes keeps the fat solid before baking. This step prevents the dough balls from spreading too thin on the hot sheet.
Using a mix of dark chocolate and semi-sweet chocolate chunks gives every bite a intense rich flavor. These treats store well on the counter for several days in a sealed box.
Step-by-Step Instructions
1. Dissolve Sugars
Whisk ½ cup sugar, ¾ cup packed dark brown sugar, 1 tsp salt, and ½ cup melted refined coconut oil together in a large bowl. Stir in ¼ cup non-dairy milk and 1 tsp vanilla extract until smooth.
2. Sift Dry Ingredients
Sift 1 ½ cups flour and ½ tsp baking soda directly into the wet sugar mixture. Fold with a spatula until just combined.
3. Fold Chocolate Chunks
Add 4 oz vegan semi-sweet chocolate chunks and 4 oz vegan dark chocolate chunks. Fold gently to spread the chocolate evenly through the dough.
4. Chill Dough
Place the dough in the refrigerator to chill for at least 30 minutes.
5. Portion Dough Balls
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop equal balls of dough onto the pan, leaving 2 inches between each.
6. Bake and Cool
Bake for 12 to 15 minutes until the outer edges turn lightly golden brown. Cool completely on the pan before serving.
Pro Tips
How to Store Vegan Chocolate Chip Cookies
Refrigerator
Keep baked cookies in an airtight container at room temperature or in the fridge for up to 7 days.
Freezer
Freeze unbaked dough balls on a tray for 2 hours, then transfer to a sealed bag for up to 3 months.
Reheating
Warm baked cookies in a 300°F oven for 3 to 5 minutes to restore soft centers.
Variations
- Add ½ cup chopped walnuts or pecans for extra crunch.
- Sprinkle coarse sea salt on top right after taking them out of the oven.
Frequently Asked Questions
Q: Why do I need to chill the dough?
Chilling hardens the coconut oil so the cookies do not flatten into thin sheets while baking.
Q: Can I use unrefined coconut oil?
Unrefined coconut oil works fine, but it will give your cookies a mild coconut taste.
Vegan Chocolate Chip Cookies – Chewy Bakery Style
Bake delicious vegan chocolate chip cookies with crisp edges and soft centers using dark brown sugar, melted coconut oil, and rich dark chocolate chunks.
Ingredients
Instructions
- 1Dissolve Sugars — Whisk ½ cup sugar, ¾ cup packed dark brown sugar, 1 tsp salt, and ½ cup melted refined coconut oil together in a large bowl. Stir in ¼ cup non-dairy milk and 1 tsp vanilla extract until smooth.
- 2Sift Dry Ingredients — Sift 1 ½ cups flour and ½ tsp baking soda directly into the wet sugar mixture. Fold with a spatula until just combined.
- 3Fold Chocolate Chunks — Add 4 oz vegan semi-sweet chocolate chunks and 4 oz vegan dark chocolate chunks. Fold gently to spread the chocolate evenly through the dough.
- 4Chill Dough — Place the dough in the refrigerator to chill for at least 30 minutes.
- 5Portion Dough Balls — Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop equal balls of dough onto the pan, leaving 2 inches between each.
- 6Bake and Cool — Bake for 12 to 15 minutes until the outer edges turn lightly golden brown. Cool completely on the pan before serving.
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