🌱 Vegan Chocolate Chip Cookies (Egg-Free, No-Dairy, Simple & Delicious) – Chewy, Rich & Ready in 20 Minutes!
These vegan chocolate chip cookies are a game-changer for plant-based baking! With oat flour, coconut oil, and dairy-free chocolate chips, they’re chewy, rich, and perfect for satisfying chocolate cravings without eggs or dairy.
Craving a vegan chocolate chip cookie that’s just as gooey and flavorful as the classic version? These cookies use simple plant-based ingredients to create a soft, chewy texture with a rich chocolate center. Perfect for anyone avoiding dairy, eggs, or seeking an easy vegan dessert!
Ingredients
- 1 ½ cups rolled oats (blended into oat flour)
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup vegan dark chocolate chips
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Step 1: 1
Blend Oats: In a food processor, pulse rolled oats until they form a fine flour. Sift if needed to remove lumps.
💡 Use a high-speed blender for smoother results.
- Step 2: 2
Mix Wet Ingredients: In a bowl, whisk melted coconut oil, maple syrup, vanilla extract, baking soda, and salt until combined.
💡 Coconut oil gives a fudge-like texture—no butter needed!
- Step 3: 3
Combine Dry & Wet: Add oat flour to the wet mixture. Stir until a thick dough forms. Fold in chocolate chips and nuts.
💡 Chill dough for 10 minutes if it’s too sticky.
- Step 4: 4
Bake: Drop spoonfuls onto a parchment-lined sheet. Bake at 350°F (175°C) for 8-10 minutes until edges are golden.
💡 Let cookies cool on the sheet for 5 minutes before transferring.
Why This Recipe Works
⏰ Quick & Easy
No eggs, no dairy—just 6 ingredients and 20 minutes to gooey perfection. Ideal for busy days or last-minute cravings.
💰 Affordable
Rolled oats and coconut oil are pantry staples, making this recipe budget-friendly without sacrificing flavor.
👥 Allergy-Friendly
Naturally egg-free, dairy-free, and nut-free (optional). Safe for most dietary restrictions.
🌟 Flavor Boost
Coconut oil adds a subtle richness while dark chocolate chips melt into pockets of gooeyness.
Why This Recipe Works
Vegan Chocolate Chip Cookies
Chewy, fudgy, and plant-based—no compromises!
🛒 Ingredients
- - 1 ½ cups rolled oats (blended into oat flour)
- - ½ cup coconut oil, melted
- - ¼ cup maple syrup
- - 1 tsp vanilla extract
- - 1 tsp baking soda
- - ¼ tsp salt
- - ½ cup vegan dark chocolate chips
👨🍳 Instructions
Nutrition (per serving):
Ingredient Notes & Substitutions
Oat Flour
Adds a tender texture and subtle nuttiness. Substitute with 1 cup all-purpose flour (ensure it’s vegan).
Substitutions: Almond flour (toasted), spelt flour
Coconut Oil
Creates a fudgy, melt-in-your-mouth texture. Avoid using refined oil for a cleaner taste.
Substitutions: Vegan butter (softened), avocado oil
Maple Syrup
Adds natural sweetness and moisture. Light or dark amber varieties work best.
Substitutions: Agave nectar, date syrup
Vegan Chocolate Chips
Ensure they’re dairy-free and contain cocoa butter. Semi-sweet or dark chocolate works wonders.
Substitutions: Melted vegan chocolate, cacao nibs
Pro Tips for Perfect Cookies
✨ Texture Hack
Chill the dough for 15 minutes before baking to prevent spreading and enhance chewiness.
🍵 Flavor Boost
Add ½ tsp cinnamon or a pinch of sea salt to the dough for a sweet-salty twist.
🌱 Eco-Friendly Tip
Use compostable parchment paper or silicone baking mats for a zero-waste bake.
🔥 Baking Hack
Bake cookies on the middle rack for even browning and perfect doneness.
Variations & Customizations
Double Chocolate
Fold in ¼ cup cocoa powder into the dough for an extra chocolatey bite.
Nutty Delight
Add ¼ cup chopped walnuts or pecans for crunch and protein.
Gluten-Free
Use certified gluten-free rolled oats and a gluten-free baking blend.
Coconut Lovers
Add ¼ cup shredded coconut for a tropical twist.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Warm oat milk latte (add a cinnamon stick for aroma)
- Chopped fresh strawberries with a drizzle of agave
- Dark chocolate-dipped strawberries for a decadent combo
🍷 Drink Pairings:
Pair with a cold glass of oat milk or a spiced chai tea to balance the sweetness.
Make-Ahead & Storage
Make-Ahead Tips
Prepare the dough up to 24 hours in advance. Store in an airtight container in the fridge.
Refrigerator Storage
Store baked cookies in an airtight container for up to 3 days. Reheat in a 300°F oven for 2-3 minutes.
Freezer Storage
Freeze unbaked dough balls for up to 2 months. Bake directly from frozen (add 2-3 minutes to baking time).
Reheating Instructions
Place cookies on a baking sheet and warm in a 300°F oven for 3-5 minutes to restore crispness.
Troubleshooting & Common Questions
Q: Why are my cookies too crumbly?
A: The dough may be too dry. Add 1-2 tbsp water or maple syrup and mix until smooth.
Q: Can I use applesauce instead of coconut oil?
A: Yes! Replace ½ cup oil with ¼ cup unsweetened applesauce for a denser texture.
Q: How to fix undercooked centers?
A: Bake for an additional 2-3 minutes. Cookies will continue to cook on the baking sheet.
Q: Can I make these gluten-free?
A: Yes! Use certified gluten-free oats and a gluten-free flour blend.
Final Thoughts
These vegan chocolate chip cookies are a must-try for anyone seeking a quick, easy, and indulgent treat. Whether you’re avoiding dairy and eggs or just love the taste of a perfectly baked cookie, this recipe deliverss every time.
For best Pinterest visibility, post this recipe pin as part of a complete meal series over 5-7 days: start with these cookies, followed by a vegan chocolate cake, and finish with a dairy-free chocolate mousse.
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Nora Blaine
Nov 17, 2025
Vegan Chocolate Chip Cookies turned out chewy, satisfying. Made the batter with maple syrup, then chocolate melted into pockets that released a scent, and sweet note lingered on tray as my sister tasted one. Tested adding two minutes extra for crisp texture. i give five stars, new favorite for vegan treats.
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