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, each bite is packed with rich, melty chocolate and a hint of vanilla warmth.

Ready in under 30 minutes, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort. The simple ingredients come together effortlessly, creating a cookie that’s both wholesome and decadent.

What makes these cookies truly special is their irresistible texture and deep, comforting flavors. The golden-brown exterior gives way to a soft, gooey interior, while the chocolate chips add bursts of sweetness.

Whether you’re vegan or just exploring, these cookies are a crowd-pleaser that’ll have everyone reaching for seconds. Perfect for baking with kids or enjoying with a cup of tea, they’re a quick, delicious way to brighten any day.

Ingredients for Vegan Chocolate Chip Cookies

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1 cup packed brown sugar
½ cup melted coconut oil (can substitute with vegan butter)
⅓ cup tahini (or substitute with almond butter for a nuttier flavor)
6 tablespoons water
2 teaspoons vanilla extract
1 heaping cup dark chocolate chips (ensure they’re vegan)

Step-by-Step Instructions

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
In a large bowl, whisk together the brown sugar, melted coconut oil, tahini, water, and vanilla until smooth and well incorporated.
Pour the dry ingredients into the bowl of wet ingredients and use a spatula to mix until just combined. Avoid overmixing.
Fold in the chocolate chips gently until evenly distributed throughout the dough.
Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake one sheet at a time for 12 to 14 minutes, or until the edges are golden brown and the centers are set.
Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.

Storage and Reheating Tips

Store your vegan chocolate chip cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the oven at 300°F for 5 minutes or microwave for 10-15 seconds for that fresh-baked warmth.

Recipe Variations to Try

Switch things up by using almond butter or peanut butter instead of tahini for a nutty twist. You can also swap dark chocolate chips for white chocolate, chopped nuts, or dried fruit. For a gluten-free version, use a 1:1 gluten-free flour blend. Experiment and make it your own!

Time-Saving Hacks

Prep the dough ahead of time and refrigerate it for up to 3 days or freeze for up to a month. When ready to bake, scoop and bake straight from the fridge or freezer—just add an extra minute or two to the baking time. Perfect for last-minute cravings!

Equipment Guidance

A 2-tablespoon cookie scoop ensures evenly sized cookies and makes the process quicker. If you don’t have one, use a measuring spoon and roll the dough into balls with your hands. Parchment paper is a must for easy cleanup and preventing sticking.

Common Questions Answered

Can I use a different oil? Yes, melted vegan butter or olive oil works, but it may slightly alter the flavor. Why tahini? It adds richness and helps bind the dough without eggs. If you’re not a fan, try another seed or nut butter. Happy baking!