Healthy Baked Goods · Snacks · Sweets · vegan

Vegan Chocolate Chip Cookies


Of all the baked goods in the world, I think I most often crave chocolate chip cookies.  The other day my friends and I got to talking about the things we would take with us to a deserted island; you know how it goes: “If I were stranded on a deserted island and could only have one _________ for the rest of my life it would be _________.”  I struggled every time, feeling very indecisive about it all.  We all laughed our heads off as question after question, my friend Kelsey chose whatever item in that category could possibly help get her off the island. A book about how to build a boat, a hammer to build a boat, etc. One of the questions pertained to food, and I don’t know what I said at the time (probably nothing) but now I am sure.  If I could only have one baked good for the rest of my life, it would be chocolate chip cookies.  Well actually, maybe brownies. Or possibly my favorite Christmas cookie. Damn it, this is impossible!!!

Well, if it were chocolate chip cookies for life, I know I’d be happy.  And if it were THESE chocolate chip cookies, even better!!! The shocker with these cookies is they are not the typical types I crave. Normally, I’m a thin and crispy kind of girl.  Or at least I always thought I was.


Last night I had a serious urge to eat chocolate chip cookies, so I whipped out my favorite recipe from Bon Appetit, copied ages ago onto a little index card in my recipe box.  I decided I was ready to play with the recipe and vegan-ize it, so I got out the flax seed and coconut oil and got to work.

Just mix 1 tbsp ground flax seed with 3 tbsp water to replace 2 eggs in a baking recipe. That’s them at 6:00 in this bowl.

I quickly learned that you cannot just replace butter with coconut oil in matching quantities.  As I added my dry ingredients to the sugar and coconut oil mixture,  I ended up with a floury mess.  The mixture was WAY too dry.  I remembered that in past vegan baking experiences, a few different oils were often used together.  So I grabbed a jar of peanut butter only to discover I had one tablespoon left.  Oh well, better than nothing.  But still not moist enough.  In desperation, I added a little almond milk, and then a little more, and a little more, until the dough finally stuck together.  I had planned to add some toasted pecans and raisins for some extra flavor, but I was so convinced the cookies would turn out horribly that I didn’t want to waste these precious ingredients.

I’m afraid I don’t have any pictures from this point on – that’s how convinced I was that these cookies were just not going to work out. How wrong I was!

Without much enthusiasm, I rolled the dough into balls and shoved them in the oven. At that point I just hoped the cookies would be vaguely edible.  I had a serious craving to satisfy! When they remained perfect little balls instead of spreading out as they baked, I was even more convinced this recipe was a flop.  Luckily I was in for a pleasant surprise!

These definitely are not my usual thin and crispy cookie.  These babies are plump, soft, delicious morsels with a cake-like texture.  I can’t believe I’m saying this, but I actually prefer them this way! For years I’ve been missing out on cakey cookies.  What a fool! These are absolutely addictive and crumbly and sweet and gooey and oh I could go on.  But instead I’ll just let you try them yourself!


  • 1 tbsp ground flax seed + 3 tbsp water (set aside 5 minutes)
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar (not-packed)
  • 1/4 cup cane sugar
  • 1 tsp vanilla
  • 1 tbsp peanut butter
  • 3 tbsp almond milk
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup chocolate chips


(Makes 15-20 cookies)

  1. Prepare a baking sheet with parchment paper.  Preheat the oven to 350.
  2. In a large bowl, use an electric mixer to beat together the flax mixture, coconut oil, both sugars, vanilla, peanut butter and almond milk.
  3. In a separate bowl, combine the flour, baking soda, salt and cinnamon.
  4. Add the flour mixture to the wet mixture and gently beat just to combine. Fold in the chocolate chips by hand, using a rubber spatula.
  5. Roll the dough into balls and place them on the cookie sheet.  They don’t spread out much at all, so just leave a half inch between each cookie.
  6. Bake the cookies for 9-12 minutes, until lightly golden.  Let cool 1-2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.  Enjoy!




5 thoughts on “Vegan Chocolate Chip Cookies

    1. Hi Caran! Thank you so much! Sorry for the late reply. I had a long hiatus from the blog, but I’m hoping to get back to it now that life as a new mom has calmed down a little bit. In response to your cookie question, maybe your coconut oil was a little on the warm side? It tends to leak out on the baking sheet if this is the case, resulting in a flatter cookie. Try refrigerating the dough before baking!


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