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My Darling Vegan
Classic Vegan Chocolate Chip Cookies
These Classic Vegan Chocolate Chip Cookies are just how a cookie should be - chewy, sweet, and filled with chocolate in every bite.
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
4.92 from 25 votes
A white plate filled with Vegan Chocolate Chip Cookies
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Vegan Chocolate Chip Cookies
Servings: 20 cookies
Calories: 152 kcal
Author: Sarah McMinn
  1. Preheat the oven to 375° F. Line 2 baking sheets with parchment paper and set aside. 

  2. In a large mixing bowl combine brown and white sugar with coconut oil and salt. Stir until sugars are evenly hydrated. Add applesauce and vanilla extract, siring to combine. 

  3. Sift the flour and baking soda into the sugar/apple sauce mixture and mix until the flour is evenly incorporated and a thick dough forms. Fold in the chocolate chips. 

  4. Scoop about 2 rounded tbsp of dough onto the baking sheets, leaving about 2" between cookies. 

  5. Bake for 10-12 minutes until cookies are lightly brown. They should be slightly under-baked. This will give the cookie the chewy texture. 

  6. Pull cookies from oven and tap a few times on the counter to allow the cookies to flatten slightly. Let cool on baking sheet for 10 minutes before removing to let cool completely on a cooling rack. 

Recipe Video

Nutrition Facts
Classic Vegan Chocolate Chip Cookies
Amount Per Serving
Calories 152 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 181mg8%
Potassium 30mg1%
Carbohydrates 24g8%
Sugar 13g14%
Protein 1g2%
Vitamin C 0.1mg0%
Calcium 9mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Serving and Storing - These cookies can be served immediately or you can first let them cool completely. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.

Make in Advance - You can also store the dough in the freezer for fresh baked cookies every day! To do this, roll the cookie dough into balls and place them on a baking sheet in the freezer. Let the cookie balls freeze completely, at least 2 hours, before transferring them into a large ziplock bag to be stored for up to 2 months. This way you can pull out a couple of cookies at a time to bake as you please!

Recipe Tips

  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Use parchment paper or a silicone baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.
  3. Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. You can tell cookies are done when they are slightly brown and flattened but still have a bit of wobble.
  4. Remove from the oven and let the cookies cool at least 5 minutes on the cookie tray before transferring them to a wire cooling rack. This is the final touch in creating that perfect chewy texture.