Best Vegan Chocolate Chip Cookies
These large, chewy chocolate cookies require only the simplest of pantry ingredients. No need to run to the store for egg or butter replacers. Oil, sugar, and flour are all you’ll need to whip up these delicious treats.
Recipe type: Dessert, Snack
Cuisine: Vegan
Serves: 12-14 large cookies
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt, plus more for sprinkling
  • 1 ¼ cup semi-sweet chocolate chips
  • ¾ cup brown sugar, lightly packed
  • ½ cup granulated sugar
  • ½ cup canola oil
  • ¼ cup + 2 tablespoons water
  1. In a large mixing bowl mix together the water, oil, and sugars. Whisk until the mixture comes together and looks creamy, the oil should be well incorporated. An electric hand mixer works well here if not whisking by hand for about a minute should do it.
  2. Add in the flour, baking powder, sugar, and salt and mix to combine until only a few spots of the dry ingredients are still visible, using a wooden spoon or silicone spatula.
  3. Add the chocolate chips and mix until fully combined and distributed, being careful not to over mix. A few stirs should do it.
  4. Cover with plastic wrap and place in the fridge for 1 hour to chill, or in an airtight container for up to 3 days.
  5. Before baking preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
  6. Scoop large mounds of dough onto the baking sheets using a cookie scoop or rounded tablespoon, placing the mounds 3 inches apart as the cookies will spread. Aim for just under a ¼ cup of dough. Do not flatten as the cookies will spread on their own.
  7. Sprinkle the tops of each mound of dough with a small pinch of kosher salt.
  8. Bake for 14-15 minutes until lightly golden.
  9. The cookies will look slightly puffy when removed from the oven but will settle and develop that perfect crinkly top as the cool. Cool on the baking sheet for 3-4 minutes before moving to a cooling rack to cool completely.
  10. Cookies can be stored in an airtight container for 3-4 days at room temperature or frozen for up to a month.
If using a smaller cookie scoop, reduce the baking time to 8-10 minutes depending on the size of the cookie.
Recipe by David D at