If there’s one thing that can make your kitchen smell like heaven, it’s a batch of freshly baked thick bakery-style vegan chocolate chip cookies. These aren’t your average vegan cookies—they’re tall, golden-edged, soft in the middle, and studded with melty chunks of dairy-free chocolate. They’ll fool even the most skeptical cookie lover and have them reaching for seconds. This vegan chocolate chip cookie recipe was born out of a craving for that bakery-quality cookie experience—without the eggs, butter, or dairy—and the result is a batch of rich, chewy perfection you’ll want to bake again and again.
Thick Bakery-Style Vegan Chocolate Chip Cookies
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 32 minutes mins
Course Dessert
Cuisine American
Servings 12 large cookies
Mixing bowls One large and one medium
Hand mixer or stand mixer Optional, but useful for creaming the coconut oil and sugar together
Rubber spatula For folding in chocolate chips
Baking sheets Heavy-duty ones for even baking
Parchment paper or silicone baking mat Prevents sticking and promotes even baking
Cookie Scoop (large) Helps with portioning to achieve uniform, thick cookies
Wire Rack For cooling so they don’t get soggy bottoms
Dry Ingredients
- 2 ½ cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp cornstarch for chewiness
Wet Ingredients
- ¾ cup coconut oil solid but scoopable (refined for neutral taste)
- 1 cup packed brown sugar light or dark works
- ¼ cup organic cane sugar
- ¼ cup unsweetened non-dairy milk like almond or oat milk
- 1 tbsp ground flaxseed + 2.5 tbsp water flax egg
- 2 tsp vanilla extract
Mix-ins
- 1 ¼ cups vegan chocolate chips or chopped vegan dark chocolate
- Optional: ½ cup chopped walnuts or pecans
Prepare the Flax Egg
In a small bowl, mix the ground flaxseed with water. Let it sit for about 10 minutes until it forms a gel-like consistency. This is your egg replacer—it helps bind the cookies without the use of eggs.
Cream the Coconut Oil and Sugars
In a large mixing bowl, use a hand mixer (or stand mixer) to cream the solid coconut oil with the brown sugar and cane sugar. Beat for about 2–3 minutes until light and fluffy. Don’t skip this—it’s key for the cookies to rise and stay thick.
Add the Wet Ingredients
Mix in the prepared flax egg, vanilla extract, and non-dairy milk. Stir until smooth and fully incorporated.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
Combine Wet and Dry
Gradually add the dry ingredients to the wet, stirring just until no dry spots remain. The dough will be thick. Fold in the vegan chocolate chips and optional nuts.
Chill the Dough
Cover the bowl and refrigerate for at least 1 hour. This step is crucial—it helps the cookies hold their shape and enhances the flavor. Chilled dough = thick, chewy cookies.
Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Scoop and Shape
Using a large cookie scoop (about 3 tablespoons), portion out dough balls and place them on the prepared baking sheets. Space them about 2 inches apart. For a bakery-style look, press a few extra chocolate chips on top of each dough ball.
Bake
Bake for 11–13 minutes, or until the edges are lightly golden but the centers still look soft and slightly underbaked. They’ll continue to cook on the sheet once removed.
Cool
Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (or as long as you can wait before diving in).
Pairings
These thick, chewy cookies pair beautifully with:
- A glass of cold oat milk or almond milk – For the classic cookie-and-milk experience.
- Espresso or cold brew coffee – The deep bitterness of coffee highlights the sweetness of the chocolate.
- A scoop of vegan vanilla or coconut milk ice cream – Sandwich two cookies with a scoop for the ultimate vegan chocolate chip cookie ice cream sandwich.
- Fresh berries or banana slices – A simple and light pairing that keeps it feeling like a healthy vegan treat.
These also work incredibly well served warm as part of a bigger vegan dessert spread, especially when paired with other vegan chocolate desserts like brownies or no-bake cookie bars.
FAQs
1. What kind of vegan chocolate should I use?
Use high-quality vegan chocolate chips or chopped dark chocolate bars that are dairy-free. Brands like Enjoy Life, Hu, or Theo make great options. The key is to go for chunks or large chips for that signature gooey pocket of chocolate in every bite.
2. Can I make these paleo chocolate chip cookies?
While this particular recipe uses all-purpose flour and sugar, you can make a paleo version by swapping in almond flour, coconut sugar, and using paleo-approved chocolate chips. Just note the texture will be different—still delicious, but less thick and chewy.
3. Can I substitute the coconut oil?
Yes, you can use vegan butter instead. The result will be a slightly less dense cookie, with a more traditional buttery flavor. If you're going for healthy vegan cookies, stick with coconut oil or even try avocado oil (though it may affect the flavor slightly).
4. Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer them to a freezer-safe bag. You can bake from frozen—just add an extra 2 minutes to the bake time. Perfect for making quick vegan cookies easy any time.
5. Can I make a version with oats or turn this into vegan oatmeal chocolate chip cookies?
Yes! Swap out ½ cup of flour for rolled oats and add an extra tablespoon of milk if the dough feels too stiff. You’ll get a heartier, more textured cookie with a touch of that comforting oatmeal cookie vibe.
