A Recipe For Vegan Chocolate Chip Cookie That You Wouldn’t Even Know Were Vegan

Something I don’t always love about vegan eating is how limiting it can be sometimes. I LOVE sweets, and it can be challenging to find something rich and decadent without butter being involved. BUT! This all changed when I found a vegan chocolate chip cookie recipe from a blog called Chocolate Covered Katie.

After troubleshooting the recipe a few times, I finally figured out the key to cookies that you wouldn’t. even. know. were. vegan!

This is a true story too, people! I made these cookies one day before heading to class, and I left them sitting out to cool. My boyfriend came home, saw the cookies, and asked if he could have one. I didn’t tell him they were vegan, just to see what he said, and he texted me telling me that these cookies were pretty close to Publix chocolate chip cookies. (If you aren’t from the southeast, this is a big honor).

WARNING: These cookies are for chocolate lovers ONLY. I discovered the key is more chocolate chips, so that’s what occurred here!

Vegan Chocolate Chip Cookies


  • 1 cup of all purpose flour
  • 1/4 cup of granulated sugar
  • 1/4 cup of brown sugar or coconut sugar (I love Brandless coconut sugar)
  • 1/2 tsp of baking soda
  • 1/4 tsp of sea salt or kosher salt, plus more to sprinkle on top after cooked.
  • 2 tbsp of vegetable/sunflower/canola oil (if using coconut oil, make sure it is completely melted)
  • 3 1/2 tbsp of non-dairy milk (for a better flavor, I suggest using some sort of vanilla flavored non-dairy milk!)
  • 1/2 tsp vanilla extract
  • 1/4 cup + 2 tbsp of non-dairy mini chocolate chips


  1. Preheat your oven to 350F.
  2. Whisk all of the dry ingredients in a large bowl (flour, both sugars, baking soda, and salt).
  3. In a smaller bowl, mix all of the wet ingredients together (oil, milk, vanilla extract).
  4. Using an electric mixer, slowly add the wet ingredients to the dry ingredients.
  5. Once combined, add in the chocolate chips and distribute through the batter using a wooden spatula.

6. Let the batter sit in the fridge for 30 minutes. As it is chilling, line a large baking sheet with parchment paper. If you don’t have parchment paper, it is okay to grease your baking sheet! Parchment paper just causes less of a mess.
7. After 30 minutes, use a small ice cream scoop a line the cookies. Depending on the size of your ice cream scoop, you should be able to make 12 cookies.
8. Bake for 11 minutes at 350F. They should come out golden brown on the bottom, but still soft in the middle! If you like yours a lil more browned, keep them in for another 2 or 3 minutes or so.

Cooking Tips

Chocolate Covered Katie suggests that if your cookies don’t spread enough in the oven to gently press them down with a spoon after baking. If you do this, make sure to do so almost immediately after, otherwise your cookies will already be too firm to do this! I personally like how thicc they are 🙂

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