These vegan chocolate chip cookies are a delightful treat that proves plant-based baking can be just as indulgent. With a perfect balance of crispy edges and chewy centers, every bite is a symphony of rich, buttery flavor and melty chocolate. Ready in under 30 minutes, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort. The aroma of warm vanilla and chocolate wafting through your kitchen is irresistible, making it hard to wait until they cool. Whether you’re vegan or simply curious, these cookies are a must-try for anyone who loves a classic sweet treat with a modern twist.

Ingredients for Vegan Chocolate Chip Cookies

1/3 cup (2.5 fl oz / 57 ml) coconut oil, melted
1/4 cup (2.5 oz / 71 g) maple syrup (or Lakanto Maple Flavored Syrup or honey)
2 teaspoons vanilla extract
1 1/2 cups (6 oz / 172 g) almond flour
1/3 cup (1.3 oz / 37 g) coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons coconut sugar (or Lakanto Golden Monkfruit Sweetener or brown sugar)
3/4 cup (4.5 oz / 128 g) chocolate, roughly chopped
Optional Add-ins:
- 1/4 cup (1.25 oz / 35 g) chopped nuts of your choice
- 1/4 cup (1.25 oz / 35 g) dried fruit of your choice

Step-by-Step Instructions

Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper and set aside.
Melt the coconut oil in a large microwave-safe bowl.
Whisk the maple syrup and vanilla into the melted coconut oil until well combined.
Add the almond flour, coconut flour, coconut sugar, baking soda, and salt to the bowl. Fold all ingredients together with a spatula until the dough just comes together.
Fold in the chocolate chunks (and optional add-ins like nuts or dried fruit, if using).
Chill the dough in the fridge for 20 minutes to set.
Scoop the dough into 2-tablespoon-sized balls and place them about 1 inch apart on the lined baking sheet. Gently press each cookie down slightly until they are about 2.5 inches across.
Bake for 12–14 minutes or until the cookies are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Store the cooled cookies in an airtight container at room temperature for 3–4 days.

Storage and Reheating Tips

Once cooled, these vegan chocolate chip cookies can be stored in an airtight container at room temperature for 3-4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.

Recipe Variations to Try

Feel free to get creative with this recipe! Swap the chocolate chunks for vegan white chocolate or dark chocolate chips. Add 1/4 cup of shredded coconut for a tropical twist, or mix in 1/4 cup of rolled oats for a chewier texture. For a nut-free version, replace almond flour with oat flour or sunflower seed flour.

Time-Saving Hacks

To save time, skip the chilling step by placing the cookie dough balls in the freezer for 5-7 minutes instead of the fridge. You can also prepare the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for 1 month. Just let it thaw slightly before baking.

Equipment Guidance

For best results, use a silicone baking mat or parchment paper to prevent sticking. A cookie scoop ensures evenly sized cookies, and a whisk helps blend the wet ingredients smoothly. If you don’t have a microwave, melt the coconut oil in a small saucepan over low heat.

Serving Suggestions

These cookies pair perfectly with a glass of almond milk or oat milk for a cozy treat. For a dessert upgrade, serve them warm with a scoop of vegan vanilla ice cream or drizzle with melted chocolate. They’re also great for gifting—wrap them in a cute box or jar for a thoughtful homemade present.