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Under 30 min

Vegan Chocolate Chip Cookies

from the video Vegetarian Meals For The Day ▶︎

by Rachel Gaewski

Inspired by


for 10 servings

  • ½ cup (100 g) sugar
  • ¾ cup (150 g) dark brown sugar, packed
  • 1 teaspoon salt
  • ½ cup (105 g) refined coconut oil, melted
  • ¼ cup (60 mL) non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (187 g) flour
  • ½ teaspoon baking soda
  • 4 oz (113 g) vegan semi-sweet chocolate, chunks
  • 4 oz (113 g) vegan dark chocolate, chunks


  1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in the chocolate chunks evenly.
  5. Chill the dough for at least 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  8. Bake for 12-15 minutes, or until cookies just begin to brown.
  9. Cool completely.
  10. Enjoy!
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