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Soft & Chewy Vegan Chocolate Chip Cookies

These are the best soft and chewy vegan chocolate chip cookies! Made with simple ingredients, including quinoa flour, coconut oil, and coconut sugar. Easy, gluten-free, and delicious!

If you're on the soft cookie bandwagon (rather than crispy), this recipe is for you. These chewy vegan cookies happen to be gluten-free and egg-free, but the best part is their texture.

Whenever someone asks me for a great cookie recipe, I always send them here, and they've never disappointed.

Why You'll Love These Cookies:

  • You cannot tell that they're vegan (or gluten-free)
  • They have a rich, nutty flavor
  • They're totally loaded with chocoalte chips
  • You can make them ahead of time!

How to Make Vegan Chocolate Chip Cookies [VIDEO]

ingredients for energy bites with cashews, dates and coconut

What You Need to Make This Recipe

This ingredient list is clean, simple, and easy to find:

  • Quinoa flour: this has consistently been a favorite flour of mine and it works great in baked goods. It's full of protein, which provides structure (important if you're not using gluten). Quinoa flour is also high fiber, naturally gluten-free, and has a light texture.
  • Arrowroot powder: I often add a little starch to my gluten-free baking because it not only helps lighten things up, but starches also help bind. So while I think you probably could leave the arrowroot out, it definitely helps with the chewiness factor.
  • Coconut sugar: This is definitely my granulated sweetener of choice, since it's less refined and lower on the glycemic index. But it's also swappable with brown or white sugar. It's dark in color, so it definitely makes these cookies look more brown, but it works wonderfully!
  • Coconut oil: This is my dairy-free substitute for butter! Coconut oil is vegan, but it definitely doesn't have quite the same texture as a butter cookie. I'd say it gets a little fluffier, but also keeps them chewy at the same time.
  • Flax egg: A flax egg helps bind everything together! Not sure how to make a flax egg? Check out my full tutorial!

And of course, baking soda and sea salt. That's it! No complicated ingredients, not crazy flour blends. Just pure, simple ingredients that work phenomenally well together.

simple swaps

Many of these ingredients can be swapped with other things you might have in your pantry:

  • Any other grain flour should work (almond or coconut will not)
  • Another starch will work like tapioca, corn or potato
  • Any type of granulated sugar can be sued
  • Use butter or dairy-free butter instead of coconut oil
  • A regular chicken egg can be used in place of the flax egg
vegan chocolate chip cookies

How To Make Vegan Cookies from Scratch

Making vegan cookies from scratch is actually quite easy. For this recipe, you'll need a mixing bowl, a baking sheet, and a piece of parchment paper to line the baking sheet.

mixing bowl with dry ingredients for cookies

To make the cookies, first we'll combine all of the dry ingredients.

mixing bowl with wet ingredients for vegan chocolate chip cookies

Next, in a second bowl, combine the coconut oil and coconut sugar until uniform. Then add the dry ingredient mixture to the wet ingredients. finally, fold in the chocolate chips.

adding chocoalte chips to cookie dough in a bowl

Now, you'll want to cover and chill the dough. This helps the quinoa flour hydrate and the coconut oil to firm up. Meanwhile, preheat the oven. After chilling, divide the dough into balls and arrange them on the parchment-lined baking sheet.

shaped chocolate chip cookies on a baking sheet

Bake the cookies for 9 to 11 minutes, until cooked through. Remove the pan from the oven and let the cookies cool for 5 minutes on the baking sheet before enjoying!

cooked chocolate chip cookies

Tips for Soft and Chewy Cookies

If you're a fan of chewy chocolate chip cookies, then I want to share a few tips I have for keeping your cookies soft and chewy:

  • Make sure you have enough oil and fat. Lots of times people try to cut back on oil to make cookies “healthier”, but that will also likely lead to a drier cookie.
  • Underbake your cookies slightly to help them stay nice and chewy.
  • Store them in an airtight container! If you're keeping them for more than a few days, then freeze them.

I've never had trouble with these chewy vegan chocolate chip cookies drying out, so if you follow the recipe as is, I think you'll be golden. Soft and chewy cookies, here we come!

close up on a soft chocolate chip cookie

Storage Suggestions

You can store these cookies in an airtight container at room temperature for up to five days. For longer storage, keep them in the freezer for up to six months.

USA Pan Bakeware Half Sheet Pan

Best Cookie Baking Sheet

I love these aluminum baking sheets. They're heavy-duty, don't rust or bend and bake super evenly.

stack of chocolate chip cookies

If you make these Vegan Chocolate Chip Cookies, be sure to let me know what you think with a comment below!

Soft & Chewy Vegan Chocolate Chip Cookies

5 from 7 votes
These easy vegan chocolate chip cookies are the softest, chewiest treats you've ever made!
author: Alyssa
yield: 16 Cookies
stack of chocolate chip cookies
Prep: 35 minutes
Cook: 10 minutes
Total: 2 hours 10 minutes



  • In a small mixing bowl, whisk together all dry ingredients and set aside.
  • Beat together melted coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth.
  • Add flour mixture into wet ingredients, mixing fully between each. Fold in chocolate chips.
  • Cover bowl and chill dough for at least 30 minutes.
  • Preheat oven to 350ºF and line a baking sheet with parchment paper.
  • Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Flatten the balls between your hands into discs, then place them on parchment and repeat until no dough remains.
  • Bake cookies for 9 – 11 minutes until edges are brown and crispy.
  • Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.



Serving: 1cookie | Calories: 154kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 129mg | Potassium: 5mg | Fiber: 1g | Sugar: 9g | Calcium: 12mg | Iron: 1mg
cuisine: American
course: Dessert

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38 comments on “Soft & Chewy Vegan Chocolate Chip Cookies”

  1. I did not beat coconut oil with sugar but melted by mistake , my cookies come out crumbly not chewy, can it be because not beating sugar with oil. Also i uses 0.75 doing and find it even then too sweet , so i am guessing i can try half cup coconut sugar next time? I also replaced with 2 eggs the flax i though it should have sticked together

    1. It sounds like they were too dry! I think you made too many changes for me to know specifically what happened 🙁 I’d say next time just try one substitution at a time and see how it works.

  2. I just took a batch out of the oven. They look beautiful and smell devine. I gave some to my picky eaters and they ate them.That says a lot! I just had the last 2. They are fantastic. I definitely will keep this recipe. The only changes I made: used 1 real egg and potato starch. They were perfect. Thank you.

  3. Hi!!

    These are delicious, I was never able to make cookies, and I finally found a recipe that worked! These days of confinement, I shared with my neighbours and they loved them too!
    I do not have any more chocolate chips but I will try them again with pumpkin seeds and spices. I hope it works.
    Quick question have you tried with other flours?


    1. Woohoo! I’m so glad you all liked them. I do think your subs would work as well 🙂 I haven’t tested with another flour, but I’m sure it would work with another grain-based flour!

  4. Hi! I was going to make these cookies (and the Almond/Quinoa Flour Bread) and I was wondering, are you supposed to use baking soda or baking powder? In this ingredient list, it says baking soda, but when I click on the link, it takes me to an Amazon page for baking powder.

    1. Unfortunately coconut flour is completely different than other flours and can’t be used to substitute 🙁

  5. Hi!

    I made these with coconut flour instead of quinoa flour (didn’t have it) and my cookie dough was super dry when I pulled it out of the refrigerator, witch resulted in dry cookies. Is coconut flour more “dry” then quinoa flour?

    Thanks !

    1. It’s WAY more dry! Coconut flour is super super absorbant and really can’t be substituted for other flours. You usually use at least 1/2 less if not more and tend to need to add eggs to compensate for the moisture. Sorry that happened!

    1. I love these and so do my mom vegan co workers! However, when I make them, the chocolate chips WILL NOT Stick to the batter no matter what i do because of the oil. I follow directions exactly. I end up just having to stick most of the chips into the cookies with my fingers before baking. Is there any way to fix this? Thanks!

      1. So strange! I would suggest scooping the batter into your hands to form the balls before baking them to be sure you get the chocolate chips in.

  6. Made these today,no substitutions or alterations. Tasted great but… ended up with a giant flat cookie. Any suggestions? Thanks in advance

  7. AMAZING!!!! Thank you for the great recipe! I think it’s the first recipe I’ve found that I didn’t have to substitute something. They came out just like your picture and tasted fantastic. 😊

  8. OMG! I love this recipe!!! It came out fabulous!! I get to enjoy chocolate chips cookies again that are gluten-free and vegan! They taste delicious. And I’m not missing any of the other stuff I used to love in cookies (cow’s butter, eggs, white sugar, etc).
    Now that I’ve tested the first batch, (which means I ate a whole dozen in three days all by myself), I can make them for my son & boyfriend. Since, I love them, I know they will too! The first few cookies didn’t come out right because I didn’t flatten them. But after I did that step, babbbyyy!! These cookies were the bomb!
    I so appreciate you! I had to leave a comment to express my gratitude. THANK YOU Alyssa!

  9. Thank you for this recipe. I am hoping to use it for my son who has fpies and can only eat very limited ingredients. Just curious, can a regular egg be used instead of the flax?

  10. OH. MY. GOSH. You are a genius, thank you so much for this recipe. My toddler is allergic to basically every flour and I’ve tried so many “alternative” chocolate chip cookies that were absolutely disastrous. This is excellent!!! I subbed potato starch for arrowroot (1:1), a “real” egg for a chicken egg (due to allergy), and light brown sugar for coconut sugar (since that’s what I had on hand). Baked for full 11 minutes. These turned out beautifully. They absolutely taste like “normal” cookies. You can’t tell they’re GF at all — great texture — aside from a veryyyy subtle quinoa taste at the end. But I didn’t mind that at all since it makes them taste more complex!! Thank you so so much, this was such a treat to find.

    1. Avatar photo
      Teagan Mosenthal

      Thank you SO much for the kind review! All of your substitutions sound so great! I’m so glad you loved them!