The Best Chewy Vegan Chocolate Chunk Cookies
These thick, chewy vegan chocolate chunk cookies are made in 1 bowl with simple pantry ingredients, and zero vegan substitutes or fancy baking equipment. They're quick, easy, and one of our favorite chocolate chip cookie recipes to make, vegan or not!
Ingredients
- 1/3 cup virgin coconut oil, melted
- 2/3 cup organic brown sugar or coconut sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 cups all-purpose, whole wheat pastry, or white whole wheat flour or sub spelt, einkorn, or your favorite GF AP blend
- 1/2 cup roughly chopped dark chocolate from a 3oz bar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper (optional- just for easier clean-up).
- Stir together melted oil, brown sugar, water, and vanilla in a mixing bowl. Mixture will be wet and sandy.
- Add all remaining ingredients, including chocolate, and stir well to fully combine.
- Scoop dough onto your baking sheet by the 1/4 cupful, to yield 7 large cookies, each spaced at least 2 inches apart (see note below for making smaller cookies).
- Bake for 10-12 minutes, or until cookies are set on the edges and still slightly underbaked in the middle. DO NOT OVERBAKE THESE COOKIES, as they will be dry and cakey. Cookies will continue to cook from the residual heat on the pan once you take them out of the oven.
- Let cookies cool on the baking sheet for at least 10 minutes before eating. Once cooled completely, they can be stored in an airtight container at room temperature for up to 5 days.
Notes
To bake smaller cookies, divide the dough into 12 balls and bake for 6-8 minutes, or until set around the edges and still slightly underbaked in the middle. Cool and store as instructed above.
These cookies can be made with an equal amount of a liquid oil like olive oil or avocado oil in place of the coconut oil, with no difference in texture whatsoever. I've tested them with all three, and just find coconut oil to produce an ever-so-slightly better tasting cookie. In a pinch, or in moments of extreme laziness (i.e. can't be bothered to measure and melt solid coconut oil), I'd opt for olive oil as your second best option!