How to Make Vegan Dark Chocolate Chip Cookies

There’s nothing like a warm, gooey chocolate chip cookie—but what if it were totally plant-based and insanely delicious? These vegan chocolate chip cookies with sea salt are soft in the center, golden on the edges, and loaded with dark chocolate chunks. Made with coconut oil or vegan butter, these cookies come together in minutes—no chill time required. A final sprinkle of flaky sea salt takes them over the top. Whether you’re vegan or just looking for a dairy-free cookie that doesn’t sacrifice flavor, this recipe delivers every time.

Quick Look

Why You’ll Love This Recipe

• Totally plant-based – Dairy-free and egg-free
• Simple Ingredients – You likely have everything on hand
• No chill time – Quick to prep and bake
• Crispy edges, soft center – The dream cookie texture
• Salt + dark chocolate – A match made in heaven

Ingredients

• 1/2 cup coconut oil (solid, not melted) or vegan butter
• 1 cup light brown sugar (packed)
• 1/4 cup non-dairy milk (almond, oat, or soy)
• 1 tbsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup vegan dark chocolate chunks
• Flaky sea salt (for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the solid coconut oil (or vegan butter) with the brown sugar until creamy and smooth.
3. Add the non-dairy milk and vanilla extract. Mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually combine the dry ingredients with the wet mixture to form a dough.
6. Fold in the dark chocolate chunks until evenly distributed.
7. Scoop the dough into tablespoon-sized balls and place on your prepared baking sheet.
8. Sprinkle each cookie dough ball with a little flaky sea salt.
9. Bake for 10–12 minutes, until the edges are lightly golden and centers are still soft.
10. Let cookies cool for a few minutes on the tray, then transfer to a wire rack to finish cooling.

How to Make Vegan Dark Chocolate Chip Cookies

Recipe by The Slow Table TeamCourse: DessertDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

160

kcal

Ingredients

• 1/2 cup coconut oil (solid, not melted) or vegan butter

• 1 cup light brown sugar (packed)

• 1/4 cup non-dairy milk (almond, oat, or soy)

• 1 tbsp vanilla extract

• 1 3/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup vegan dark chocolate chunks

• Flaky sea salt (for topping)

Directions

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, mix the solid coconut oil (or vegan butter) with the brown sugar until creamy and smooth.
• Add the non-dairy milk and vanilla extract. Mix until fully incorporated.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
• Gradually combine the dry ingredients with the wet mixture to form a dough.
• Fold in the dark chocolate chunks until evenly distributed.
• Scoop the dough into tablespoon-sized balls and place on your prepared baking sheet.
• Sprinkle each cookie dough ball with a little flaky sea salt.
• Bake for 10–12 minutes, until the edges are lightly golden and centers are still soft.
• Let cookies cool for a few minutes on the tray, then transfer to a wire rack to finish cooling.

Tips & Tricks

• Don’t overbake—the cookies firm up as they cool
• For extra texture, add chopped walnuts or pecans
• Want perfectly round cookies? Gently press the dough balls before baking

How to Serve

• With a glass of almond or oat milk for dunking
• As a cookie sandwich with vegan ice cream in the middle
• Warmed up and crumbled over a scoop of dairy-free vanilla ice cream

Storage

• Store in an airtight container at room temperature for up to 4 days
• Freeze baked cookies for up to 2 months. Reheat in the microwave for a fresh-baked feel