For years, I’ve been searching for my go-to chocolate chip cookie recipe. I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.
I want all of that in a cookie recipe that’s easy to make. No mixer required. No creaming of softened-but-not-too-soft butter. No chilling the dough for 24 hours. I don’t have the patience for any of that. Sometimes a girl just needs a cookie!
These chocolate chip cookies are the best homemade chocolate chip cookies I’ve ever had. My cookie search is over.
These cookies are so delicious and supremely easy to make. The dough needs a very reasonable 30-minute chill in the refrigerator, and let me tell you, they’re worth the brief wait.
Vegan Chocolate Chip Cookies
Also amazing? These cookies are (shockingly) vegan. That’s right, there’s no butter or eggs in this recipe, but you’d never guess it.
How? Instead of butter, these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are simply omitted with no downsides.
For non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.
For those with dairy or egg allergies, these cookies are a total game changer.
The remaining ingredients are simple and wholesome. You’ll need whole wheat flour, chocolate chips, sugar, coconut sugar or brown sugar, and your basic salt and leavening agents. I sprinkled my cookies with some flaky sea salt to make them even more irresistible.
How These Amazing Chocolate Chip Cookies Came to Be
I can’t take full credit for this recipe. I was intrigued by the original recipe offered in the Ovenly Cookbook, via Food52. I made several adjustments to their ingredients and method.
I swapped whole wheat flour for all-purpose, which is undetectable in the final product. I also substituted coconut sugar for brown sugar, which is less refined (for those wondering, it is impossible to make bakery-style cookies using liquid natural sweeteners). I experimented with oils other than canola, which is highly processed and high in omega-6s.
I also found a chilling time shortcut. If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation. That way, the recipe works with coconut oil, which solidifies at cool temperatures.
Coconut Oil vs. Olive Oil
We should talk a little bit about how your choice of oil affects the final product. I didn’t notice any textural differences with any of the oils, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.
If you enjoy the flavor of either of those oils on their own, I think you’ll love how they shine through in these cookies and make the flavor more interesting. I’m partial to coconut oil. If you want cookies that taste like standard bakery chocolate chip cookies, use refined coconut oil or a neutral oil like avocado oil or safflower oil.
Cookie Dough Safety Note
Since the dough is egg free, it doesn’t carry the usual risk of salmonella poisoning. However, raw flour can carry a slight risk for E.Coli or other pathogens. So, I don’t recommend eating this dough, either!
Here’s more information from the CDC about raw flour (thank you to Tara for sharing).
More Cookie Recipes to Enjoy
Please let me know how these cookies turn out for you in the comments. I hope they become your favorite chocolate chip cookie recipe, too.
Watch How to Make Chocolate Chip Cookies
Amazing Chocolate Chip Cookies
- Author:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus 30 minutes chill time)
- Yield: 13 cookies 1x
- Category: Cookie
- Method: Baked
- Cuisine: American
The best chocolate chip cookie recipe! These cookies are easy to make with basic, wholesome ingredients. No mixer required! They’re miraculously vegan, too (no softened butter here). Recipe yields 13 large cookies.
Ingredients
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ¼ cups chocolate chips*
- ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
- ½ cup sugar
- ½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
- ¼ cup plus 1 tablespoon water
- Maldon flaky sea salt for sprinkling (optional)
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
- In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
- Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
- Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
- Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
- When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.
Notes
Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies.
*Chocolate chip notes: I like Ghiradelli’s bittersweet 60% cacao chocolate chips. Use vegan/dairy free chocolate chips if necessary.
**Oil notes: You can taste the coconut or olive oil flavor lightly in these cookies. Use whichever one you prefer. For completely neutral-flavored cookies, use a neutral-flavored oil such as avocado oil or safflower oil.
Make it dairy free/vegan: Simply use dairy-free/vegan chocolate chips, such as Enjoy Life brand.
Make it gluten free: Bob’s Red Mill’s gluten-free all-purpose flour blend works great!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Karen
Holy moly these cookies turned out amazing!! (Kids all agreed!). As usual your recipes don’t disappoint & are always delicious. Thankyou for your talents with us.
★★★★★
Kate
I love it! Thank you for sharing, Karen.
Christina
I am so confused. Are they supposed to stay in ball shaped form and be really crumbly when you take them out?
Kate
Hi, I’m sorry for the confusion. They should be as pictured in the process photos in the post. Does that help at all?
Anya
Hey! Could this possibly be made in a skillet as a one pan cookie? Would any adjustments be needed?
Kate
Hi Anya, this recipe isn’t designed for that baking method. Sorry!
Valerie
I’ve made these cookies three times. Not only are they delicious, but the recipe is very forgiving. This last time I forgot to add the water, realizing it during the combine dry-and-wet step. So I added the water then and the cookies didn’t seem to mind! Thank you so much for this super-easy, vegan recipe. My 11-year-old son and cookie aficionado loves the soft chewy inside and crunch outside. Yum!
★★★★★
Necoma
I’m in love with these cookies, never tasted one I like better. Thanks so much
★★★★★
Kate
You’re welcome, Necoma!
Richa
Hi Kate!
I’m planning to try this recipe and wanted to know if the water used in the recipe is warm or normal room temperature water?
Also, can I use canola oil in place of coconut/olive oil?
Kate
Hi! It was normal tap or room temperature. I prefer the oils listed, but canola may work too. I hope you enjoy them!
Heather
I’ve made these cookies so many times and they come out perfectly every time!
I sometimes add raisins instead of chocolate chips and they’re still amazing.
Thanks for sharing!
★★★★★
Kate
You’re welcome, Heather.
Emilie
This recipe is great!
I used olive oil, brown and cane sugar, swapped a quarter cup of the whole wheat APF for wheat germ and used a 100g Lindt 70% cacao bar chopped in place of chocolate chips.
With all substitutions these turned out crispy (not cake-y or too thin), nutty and rich in flavor. Will keep this recipe bookmarked for future uses!
★★★★★
Kay
Such a yummy recipe, can I use cookie cutters before freezing and baking to make Christmas shapes?
Kate
Hi Kay, that sounds fun! You could try it. Let me know if you do.
K
Best vegan chocolate chip cookies I’ve ever made. I usually don’t like chocolate chip cookies, but these ones I devoured! :)
★★★★★
Kate
I’m happy to hear that, K! Thank you for your review.
Kate M
This is our favorite cookie recipe! Any experience making it as a cookie cake, such as in a pie dish?! How do you think I’d need to adjust the oven temp or baking time? Thanks!
★★★★★
Kate
Hi! I haven’t tried it as a cookie cake so I can’t say for certain without trying it. Sorry!
Catherine
Could I substitute butter for the oil?
Kate
Hi Catherine, this recipe is best as is to get the best cookie. I hope you try it and like it!
Niki N
I used 2/3 cup of vegan butter (melted) and let the dough sit in the freezer for 10-15 mins (because I wanted the cookies asap lol) and cooked them for 14 minutes at 350 and it they were delightful!! Especially if you like a more cakey cookie!
★★★★★
r
really loved the recipe and tasted amazing, but can i substitute the flour for oat flour possibly?
★★★★★
Kate
Hi! Sure, that should be ok. Be sure to follow my How to Make Oat Flour. Let me know how it turns out!
Shradha
Did you use granulated sugar or powdered sugar? Also my mix is crumbly and dry. What do you recommend I add to make it moist.
Kate
Hi! Granulated and brown or coconut sugar. Did you spoon and level your flour? Sounds like you had too much.
Zainab
Hi
Two question can I replace white sugar with coconut as don’t want any refined sugar
Also can we substitute with almonds flour.
Thanks
Kate
Hi Zainab, these are best as written. Those substitutions would change the recipe.
Amy
This was not my favourite and C&K is usually my go-to for sweets. I found there was too much sugar so the taste was too sweet for me (I can always make again with less sugar, I assume). But, the other thing I found unsatisfying was how crunchy they were after baked. The inside’s slightly chewy but the outside is so crispy that it hurts to bite into them. I thought I followed the recipe to the T, what did I do wrong?
★★★
Kate
I’m sorry you didn’t love these, Amy. You may have left them in slightly too long. Did you refrigerate or freeze them?
Amy
That’s very possible. When baking, if it looks the slightest undercooked, I leave it in. I need to remember baked goods continue to cook as they cool.
I put in the fridge.
Kathryn
Love this recipe…wondering if you have tried freezing the dough balls and cooking at a later date…wanting to take on a beach trip and have cookies ready for oven there. Will that work?
Kate
Hi, I haven’t tried it, but I believe others may have. I would suggest looking at the comments to see what others suggest.
Kara
I’m a huge huge fan of this choc chip cookie recipe. It’s my go-to and receive regular requests to make this – friends refer to this as “the cookie”. I’m thinking of mixing it up next time and use a combination of white, milk and dark chocolate. Love your work Kate!
★★★★★
Kate
That’s great to hear, Kara! Thank you for taking the time to review.
Kathryn
I forgot about the tablespoon of extra water. Looks so dry. Will these still work if I cook or should I just throw out and start again?
Kate
Hi Kathryn, What did you decide to do?
Kathryn
Still cooked them and they turned out fine. Thank you! Tried them again with olive oil but definitely prefer the coconut oil.
Deepa Bhatia
Seriously the easiest, yummiest recipe. Made it between work calls and there was no planning needed as all the ingredients were basic & at hand. Was a little skeptical about the whole wheat but figured cookies are about sugar mostly so why not. They’ve turned out amazing, rounded, crispy outside, chewy inside. I used olive oil & added almond flakes. They are pretty sweet, is there a way I can reduce the sugar without compromising on the texture?
★★★★★
Kate
I’m happy you loved it, Deepa! I appreciate your review. Unfortunately, adjusting the sugar would impact the overall the resutls.
Julia
These turned out absolutely delicious! Really recommend these, they’re so simple to make and don’t require any strange ingredients, and most importantly they taste nicely :)
★★★★★
Kate
Thank you, Julia! I appreciate your review.
Elizabeth Preotesea-Wagner
These are absolutely delicious! Amazing cookies :)
★★★★★
Zalak
Hi can i use maida or all purpose flour ?
Kate
Hi Zalak, All purpose should work from others experience. Let me know how it works for you!
Sonal
Is there a reason for the 30 minute chill? Didn’t need it. Made these with grape seed oil, followed recipe accurately, noting not to overmix. But I used ice-cold water. The dough was crumbly but just wet enough to shape into 2 tbs balls (I flattened). So I forwent the chill and just baked straight away at 350F for 15 minutes and they were absolutely perfect. Crunchy top and chewy interior. Maybe some get runny dough because of coconut oil? Or chill is recommended to solidify coconut oil? Maldon salt a really nice touch for dark chocolate.
★★★★★
Kate
Hi Sonal, it helps get the overall texture and so they don’t spread too much. I’m glad you approach worked!
Sonal
I read the Food52 recipe and saw it recommended not to skip the “aging” step, which makes me wonder if there its dependent on some kind of fermentation to enhance the flavor. Maybe a dash of vanilla or a spoonful of Greek yogurt would do the trick (though that’s adding acid). Texturally, even without the chill it’s perfect as is, but going to try the chill because I’m super curious. Thanks again for sharing this phenom recipe. Love all your recipes.
★★★★★
Richa
Hi Kate!
Thanks for the recipe.
My cookies are sitting in the oven but after 17mins mine are extremely soft on the top.
Can you suggest what could have gone wrong?
Kate
Hi Richa, how did they turn out?
Richa
i baked the cookies for around 22mins and they turned out soooo good. My mom simply loved them. I love chunky crisp cookies and from now on these have become my new fav. Though the color wasnt as golden as in the pic. Thanks for such a simple yet delicious recipe.
★★★★★
Aina
Hi , can i use vegetable oil ? and change wheat flour to all purpose flour? tq .
Kate
Hi, I recommend this recipe as is for the best results.
Anna
These cookies are amazing! As an avid baker that just recently switched to dairy free cooking/baking, I was skeptical but these are delicious. You wouldn’t even know that there isn’t any butter or eggs in these. I used refined coconut oil as I’m not a huge fan of the coconut taste and they were great. I’ll be adding these to my regular rotation. Thank you!
★★★★★
Kate
You’re welcome, Anna! Thank you for your review.
Sony
I have made these cookies a few times and they taste amazing but they never come out flat like your pictures. the only thing I do different is I only use coconut sugar
Hannah
Would they turn out ok if I didn’t chill or freeze them at all? I don’t mind slightly flatter cookies :)
Kate
Hi Hannah, some chilling for best results. I hope you love them!
LM
These cookies were dry, crumbly, and just tasted like oil. They did not spread one bit, even with only 10 minutes of freezing time. Will not make again.
★
Kate
Hi LM, did you spoon and level the flower.
Allison
I have never, before this day, made a perfect cookie. But these cookies are capital P Perfect. Kate, thank you so much for bringing this recipe into my life!
Allison
Forgiving recipe, and wonderful all around. Crispy on the bottom, soft on the side, delightfully salty!
★★★★★
Kate
Wonderful, Allison! Thank you for your review.
Therese
I just recently had to go dairy-free for my 3-month old son who is exclusively breastfed, and I so missed chocolate cookies! Oreos are not cutting it so I figured I had to bake it myself (have not found another dairy free cookies in the supermarkets here in NZ). But wow! Thank you for this recipe, I made it with my toddler last night, kept in the fridge overnight, and baked them this arvo. They are so delicious, I can’t believe how easy it is to make! This will be my go-to cookie recipe even after breastfeeding! Thank you!
★★★★★
Kate
I’m glad these were just what you needed! I appreciate your review, Therese.
Brittany
This is the best cookie recipe ever! No one would even guess they are vegan! Obsessed with them!
★★★★★
Kate
Thank you, Brittany!
Valerie
These are so good!! Perfectly nails the classic chocolate chip taste and I love the texture of a little crispy on the outside and soft on the inside. Thank you!!!
★★★★★
Kate
I’m happy you enjoyed it, Valerie! Thank you for your review.
Katie
These were hands down the BEST vegan chocolate chip cookies I’ve ever tried. Also the most simple recipe too!!! The flakey sea salt on top goes the extra mile :)
★★★★★
Kelly
whats the measurement for the cup? I realised cup measurements are different everywhere haha! i tried it out too! and it looks nice, yet to eat it!
Kate
Hi Kelly, This chart should help! I hope you try them.
Chris
We have made these amazing cookies many times. I cut back the sugar a bit – even though the recipe amounts are great. We use a 1 tablespoon cookie scoop and they are perfect. I haven’t made chocolate chip cookies in years and now I do – because of this recipe.
★★★★★
Kate
That’s great! Thank you for sharing, Chris.
Frank
Can you use All Purpose flour in place of the whole wheat flour? Even swap?
Kate
Hi Frank, you can try it. It can work as a substitute in some cases. Let me know how they turn out!
Chris Bassett
great recipe, thanks mine have cocoa and sprinkles in them. i needed another tablespoon of water with the cocoa added. might try some coconut next time. but its a versatile recipe
Tenille
How long do they keep? And Can you freeze them?
Kate
Hi! They should keep for a few days and I assume freeze well. Although, I haven’t tried it. Let me know what you think!
Laura
Kate, these cookies are amazing. Thank your for always providing wonderful recipes. I’m impressed that these cookies came out great with less processed sugars. I am definitely making these again!
★★★★★
Kate
You’re welcome, Laura!
Blythe
Heyy…the cookies turned out FANTASTIC and VERY TASTY!!!..but unfortunately they were a bit hard..do u know why or how CLD I make then softer?..ty!
Kate
Hi! I’m glad you enjoyed the taste. How long did you bake them for?
Blythe
About 15 min :)
Kate
Try a little less time next time. Sometimes ovens can vary.
char
I made these today for a friend’s birthday party – they were absolutely wonderful! And so quick and easy!
★★★★★
Kate
I’m happy you enjoyed them, Char!
Samantha Major
I was skeptical of these- I had yet to find a good vegan chocolate chip cookie. But WOW, these are delicious! Definitely going to keep this recipe on hand!
★★★★★
Kate
I’m happy you tried them, Samatha. I appreciate your review!
Rebecca
Oh my goodness, these were delicious. It was my first time making vegan cookies – I made them for a vegan colleague – and they were so good I think we may switch to these forever! I followed the recipe exactly, but used 1 cup of all purpose flour and 1 cup of whole wheat. Used a cut up dark chocolate bar. So so good. Thank you!
★★★★★
Kate
You’re welcome, Rebecca! I’m glad you loved them.
Kelsey
Late in the afternoon, my 3.5 year-old asked if we could make cookies. We have (and love) your cookbook, but decided to try these ones instead. Wow, they are amazing! Every single recipe we try of yours is though, so I shouldn’t be that surprised, haha! We’ll definitely be making these again!
Aliza
These cookies are the bomb! I cooked mine for 22 mins – perfection! They won’t last long around here!
★★★★★
Kate
I love hat, ALiza! Thank you for your review.
Anjali
Thank you so much for the recipe! My first time baking cookies turned out to be really good! My family loved it!
DIDEM HOSGEL
Hello, l just made this recipe for my catering event. They were hit! This is one of the best chocolate chip recipes ever.
Extremely easy to make and so delicious!
★★★★★
Michelle
These turned out amazing! Thank you and best of all they are vegan :)
★★★★★
Kate
I’m glad you loved them, Michelle! Thank you for your review.
Katie M
These are REALLY good and I’m a bit of a cookie snob. I was a little hesitant to try a cookie recipe without butter and eggs, but Cookie&Kate recipe’s have never let me down. I didn’t tell my husband these were vegan and his first bite was followed with “mmmm, these are really good”!
★★★★★
Kate
I’m glad these didn’t let you down either, Katie. I appreciate your review!
Mariel
Have you tried adding Oats to this recipe?
Or using butter? :) what amount would you use?
Kate
Hi Mariel, I haven’t. Sorry!
Julie
I used 70% dark chocolate chips and added a tsp of vanilla, and they’re delish! If I wanted to use eggs, how many would I use instead of the water?
★★★★★
Kate
Hi Julie, adding eggs would change the recipes. I’m not sure without trying it.
Tesia
Oh my. Delicious and came together easy. Used avocado oil. Thank you for another great recipe! I come here first for veggies and treats.
Kate
You’re welcome, Tesia!
Evan
I’m not sold on these, which surprised me for this site. I found them to be very greasy, and for me they spread out quite a bit in the oven, becoming unpleasantly crunchy rather than chewy. Were I to make these again, I would half the oil (helps stop the spreading, reduces grease), lower the sugar as I found them a bit sickly sweet, and probably replace the oil with vegan butter for flavour. You can totally taste the wholemeal flour btw, but I quite enjoyed the toastiness it brought.
★★
Kate
I’m sorry you didn’t love these as written. I appreciate your feedback, Evan.
Nikki Troehler
Hello can i sub water for plant based milk?
Kate
Hi Nikki, these work the best as is. I hope you try them and love them!
Sam
These cookies are to die for – I have been looking all over for a cookie recipe that would stick, and it seems I finally found the perfect one! They didn’t even hang around for a full day, being devoured by ravenous children and adults alike.
Thanks a ton, Kate :)
★★★★★
Kate
You’re welcome, Sam!
Nicole
Can the recipe be cut in half?
Kate
Hi Nicole! You could try freezing half the batch.
Ava
can i use maple syrup or more coconut sugar instead of white sugar?
Kate
Hi Ava, I tested this recipe several times and the recipe is best as written. I hope you try it!
Luciana
Hi Kate,
just wanted to say I love your website. It always seems to have the recipes that I want to make.
I made these cookies for my friend’s birthday and they turned out well. I didn’t have chocolate chips at the time so I subbed cranberries in. I did ask my friend if she liked them (I definitely did) but she was being mysterious and didn’t answer me.
Anyway, thanks for posting this recipe out, it turned out fantastically!
★★★★★
Preeth
How long can the dough be left in the fridge? Can I use it over the course of a week? Or best frozen after a few days? If frozen, how long should I let thaw before scooping onto the pan?
Kate
Hi! My recommendation is as the recipe states. I’m sorry to not be of more help! I haven’t tried so I can’t say for sure.
Melissa
The perfect dairy free chocolate chip cookie. These are easy to make and very classic tasting. I made a few changes the second time around- add vanilla and 1/2T cinnamon, cut the chocolate chips to 2 cups and coconut sugar to 1/2 cup (I don’t like cookies that are too sweet). These are a crowd pleaser.
★★★★★
Kate
I’m glad you love these cookies, Melissa! I appreciate your review.
Carrie R
Do you think oat flour would work as a substitute for the ww flour in this recipe?
Thanks so much.
Carrie
Kate
Hi Carrie, I haven’t tried it but it may be a great alternative. Be sure to follow my How to Make Oat Flour.
Melissa
Thank you for the recipe! It’s definitely a forgiving one. All in all a good recipe, but a few notes in case it’s helpful for anyone else:
I converted to metric and baked these – the dough was crumbly and a little iffy to work with and didn’t look like moist like the preparation images. I was worried – but I added a few tablespoons of plant-based milk to get it to stick together a little more and they baked just fine.
It didn’t flatten and spread in the oven like other cookies for me, but not a big deal, just brought them out towards the end and flattened with a spoon and popped them back in.
This recipe goes rock hard if you go past the baking time, but I don’t like my cookies looking pale. Rock-hard happened for me towards the 17 min mark, and was okay at the 14-15 min mark.
I made these with Ghirardelli milk chocolate (sweet) so I lessened the sugar and definitely could have gone even less.
Served these to carnivores without telling them its vegan and they liked it! Thanks for an easy recipe with simple ingredients that are already in most peoples’ pantries.
★★★★★
Cherie
Only cookies I ever make these days. I’m a bit of a food snob and can confirm these are the best ever! Whenever I make them to give away I get asked for the recipe.
Super reliable recipe too, they always seems to come out the same. Thank you for sharing.
★★★★★
Kate
Wonderful to hear, Cherie! I appreciate you sharing.
Cyr
These are great and really forgiving cookies. I didn’t have chocolate chips so I made it like a sugar cookie then made a thumb print impression in the dough and filled it with a simple chocolate syrup made of cocoa powder, brown sugar, and a bit of flour. I also didn’t have granulated sugar so I substituted it with more brown sugar. They came out perfect. Crispy outsides and the syrup helped to keep the entire center chewy even when they had been refrigerated.
★★★★★
Kate
I’m glad you enjoyed it, Cyr!
Sheila
Hi Kate
My cookies were delicious. Chewy, pillowy cookies. My inly issue was that they did not spread. I didn’t refrigerate them and cooked them immediately. Can you give me some insight. Thank you
Kate
Hi Sheila, these do require the chill noted in the instructions to turn out the best. I hope you try them again!
Ella
Hi Kate. I’m gonna try this recipe and I just wondered would all purpose flour work as I find it hard to get a hold off whole wheat flour and also would almond oil work in this recipe as I’m not a fan of coconut. Also in the recipe you stated this: ½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil
¼ cup plus 1 tablespoon water
Could you explain exactly how much water and oil is needed as I don’t understand thank you
Kate
Hi Ella, AP flour should work ok. I haven’t tried almond oil so I can’t say for sure or mixing different oils.
Delanna
Hello
What’s the shelf life on these cookies?
Kate
Hi Delanna, you can freeze them to get them to last longer, or they should keep well for a few ays. I hope you enjoy them!
Anya
Hi! I’m planning on making these cookies, but my freezer is too small to store a baking tray, so I’m just wondering if I could possibly store the cookie dough (in the bowl) in my refrigerator rather than the freezer and as balls on a baking sheet. And I could just scoop them out unto the baking sheet the next day…
Kate
Hi Anya, I haven’t tried that so I can’t say for sure. I don’t know if it will get cold enough. Let me know if you try it! You will need to work quickly getting the cookies on the tray.
Yaara
As ever, Cookieandkate doesn’t disappoint. These were a huge hit among vegans and non-vegans alike! The perfect choc chip cookie!
For anyone wondering – I used melted vegan butter (I tend to taste and not love the coconut oil), and 1 cup white flour 1 cup whole wheat – so easy and so delish!
Kate
Thank you, Yaara!
Luisa
Oh my gosh! These are incredible! It’s hard believe they’re made with whole wheat flour. To keep the glycemic level lower, I only used coconut sugar, and they still turned out great. Thank you for another fantastic recipe.
★★★★★
Kate
Thank you, Luisa! I’m delighted you enjoyed them.
SusanM.
I have to say that these cookies are the absolute BEST chocolate chip cookies I have ever tasted. I have made them many times and they always turn out. Also, I have a son who is vegan so they are perfect for him too. Whether you are vegan or not, you need to try this recipe. You won’t regret it. One more thing…the salt on top of the cookie is so yummy!
★★★★★
Kate
Thank you for sharing, Susan! I’m glad you love them just as much as I do.
Katherine
Third time I have made these awesome cookies!!! Husband loves them too! I use brown coconut sugar and coconut oil, dairy free dark chips, organic white flour and rest of the ingredients! They are spectacular!
★★★★★
Kate
I’m glad you both loved them, Katherine! Thank you for sharing.
Hilary
I don’t usually have much luck with cookies, but these were so good. I used a mix of sugar, stevia, and Truvia brown sugar blend and made them as small cookies. I think I will be making these often!
★★★★★
Divya
Hi! I have a question – can these be frozen for later use?
★★★★★
Kate
I believe these would freeze well. Let me know what you think, Divya!
V
Hi
I have made these cookies several times and they’re the best !!!
Thank you for this recipe:)
I wanted to use orange chocolate chunks, would I need to change the recipe in any way? Add some orange zest? Orange liquor?
Kate
Hi V, I don’t have suggestions on making these orange cookies without changing the recipe. Sorry! I would be interested to hear what you try.
Rebecca
These cookies are great!! But, I could taste and smell the olive oil quite a bit. Next time I’ll try with coconut oil :)
★★★★★
Kate
Let me know what you think of them with the change, Rebecca!
Anita
Many Thanks .
Awesome recipe. Turned out great !
★★★★★
Kate
You’re welcome, Anita! Thank you for your review.
Charlene
Is there a need to adjust other ingredients if less sugar or no sugar is added to the mix? What is the minimum amount of sugar required to achieve a good result?
Kate
Hi Charlene, changing or reducing the ingredients would require a new recipe as baking is quite precise. I recommend the recipe as written for the best results. I hope you try them!
Sheila
Followed recipe to the letter. My dough was crumbles. I had to add more water just to be able to squeeze dough into balls to freeze. Final product-cookies remained in round balls and the inside was raw. There is either a wet ingredient missing from the recipe or the oil and water amounts are off.
★
Kate
Hi Sheila, I’m sorry to hear that. Are you sure you added the wet ingredients and not too much flour? I have made these several times with this final recipe without issue.
Emily
These are my favorite cookies, and everyone I’ve shared them with agrees they are amazing! I use coconut oil and brown sugar. Since the dough is really soft from the melted oil, I usually chill the entire bowl of dough in the fridge for 30 minutes or an hour before scooping, which makes the dough balls hold together better. I sometimes chill a bit more in the freezer on the pans but sometimes don’t, and they turn out well either way. We have lactose intolerance and now dairy allergy (my 1yo daughter) in my family, so I know we’ll be using this recipe probably forever. Thanks so much for sharing it!
★★★★★
Kate
Thank you for sharing them! I appreciate your review, Emily.
Namrata
Is freezing a must?
Kate
Hi Namrata, I recommend this recipe as written for the best result.
Angela Celia
BEST RECIPE!!!!!!! SO GOOD!!!! MUST TRY!!!
★★★★★
Kate
Thank you, Angela! I’m delighted you love it.
Dee
I’ve been making these amazing cookies for several years and they are the BEST chocolate chip cookies ever!!! Thanks for all your amazing recipes!! Love your cookbook and have given it as a gift many times.
My nephew just got his own apartment as a sophomore in college and uses the cookbook all the time!
★★★★★
Kate
I’m happy to hear that, Dee! I appreciate your review.
Tannaz Daver
Lovely recipe!
★★★★★
Kate
Thank you, Tannaz!
Rebecca Kanov
I LOVE IT I. Ran out of butter and eggs and you were the perfect website to tell me :)
Jolie K.
Wow. These cookies were reeaaallly good. I left mine in the freezer for about an hour, so they took longer in the oven than the suggested 14-17 min. A hard outer surface was the result–perfect for dipping in milk, but still chewy on the inside. I will definitely make these again; probably in various flavors and additions. Just popped the remainder of the batch in the oven after being in the fridge for a day, so we’ll see how these ones bake; just wanted to let you know you hit this one out of the park. (I think your recipes are always solid), but these whole wheat cookies are surprisingly delicious. My husband gave his seal of approval as well. Thank you! (I used coconut oil. Also wished I had an ice cream scoop!)
★★★★★
Kate
I’m glad you loved them, Jolie!
Kim
These are easily some of the best cookies I’ve ever had! We try not to eat coconut oil so I used the EVOO and the flavor was on point. Thank you!!
★★★★★
Kate
I love to hear that! Thank you for sharing, Kim.
Mo
I actually expected a disaster after mixing up the batter as it turned out very dry and crumbly. So I sprinkled in a bit more oil and a couple of tablespoons of water to moisten it …and it turned out fine! I’m trying to bake “healthy” treats for my neighbors and these cookies were too large for them (no they couldn’t trust themselves to eat half!), but I’ll try again with smaller cookies and maybe try subbing a little applesauce for some of the oil. I used a combo of avocado and EVOO, only chilled the dough about half hour. My hubby, who thinks that nothing is worth eating unless it is bad for you, didn’t care for them … but I thought they were darn good. I think my health conscious sister will LOVE them (and so will the neighbors when I do the portion control for them). Thank you for another great recipe Kate!!!
★★★★★
Erica
I was skeptical of these cookies… but love Kate’s other recipes so decided to give them a go! I was pleasantly surprised. The texture of the cookies is second to none – soft and oh so chewy. Delicious. They also seem to last longer than a regular cookie in that they still taste chewy (rather than crumbly) after a few days. Great recipe!
★★★★★
Kate
I’m glad you still made them and enjoyed them, Erica! Thank you for your comment and review.
May
Amazing cookie!! My 15 year old says this IS THE GO-TO recipe!! Then he added, what else can we make vegan?
★★★★★
Loryn
These really are amazing! You can’t tell that they’re made with whole wheat flour at all—it just gives a nice nutty undertone. These are definitely going into our regular rotation!
★★★★★
Kate
Wonderful, Loryn! Thank you for your review.
CeciB
These were really good! I followed the instructions with the one exception of mixing half white whole wheat and white AP flour. Grandkids approved and one is not a fan of coconut (I used coconut oil). Thanks!
★★★★★
Liz
This is the best cookie recipe I’ve ever tried. The cookies are moist and full of flavour. You’d never guess they were vegan. I cook for my vegan and non vegan friends/family and they all love them. I’m always asked for the recipe. I either use vegan choc chips or diary choc chips. These cookies are always on rotation. Thanks for such an amazing recipe, 10/10
★★★★★
Kate
I’m glad you think so, Liz!
Alice
How to make chocolate chip cookie recipe sugar free?
Thanks!
Alice
Carol
I made these and my batter came out crumbly. I just added more water to form the dough. I used canola oil and regular salt. Was this ok? They tasted good!
Any tips?
Kate
Hi, The canola oil could have impacted it. I’m glad you were still able to enjoy the taste!
Kim
These cookies are the best, I love the no butter flavour. They taste amazing.
Always a winner in our house.
★★★★★
Kate
That’s great to hear, Kim! Thank you for your review.
Brittany
Ok, I hope this doesn’t make me sound like I’m losing it, but have the proportions of the recipe changed since you first posted it? These used to be my fail-safe, knock it out of the park EVERY TIME cookies. But the last handful of times I’ve made them the batter is super wet… I’m buying the same ingredients, what gives?!
Kate
Hi Brittany, I’m sorry to hear that. I haven’t changed this recipe, so I’m not sure what may be going on. Have you changed any of the ingredients your buying? Do you live at an elevation?
Naomi
Yum!!
Subbed 1/4 of my oil with melted peanut butter. The rest was coconut.
Also subbed 1/4 of my choc chips with sunflower seeds to balance the sweetness…..I might try cashew pieces next time
I have a small freezer so found I couldn’t fit the tray of cookies in. Instead I cooked them straight without the cold step and they were awesome. Love a slight crunch in my cookies
Amy
Woah!! I made these not because they are vegan but because I love all recipes from C & K. I realized too late that I needed to chill them and don’t have room in my freezer and had a small child very excited for them, I stuck them in the fridge for 15 minutes and was sure they would turn into a mess when baked. I had added a handful of oats just to bind the batter a bit in case and put them into the oven. They were PERFECT. Crunchy, soft, delicious. Thank you!
★★★★★
Kate
You’re welcome, Amy! I’m glad you loved them.
Amy
A little too much! Have you found a version with alternative sweetner like maple syrup?
Danielle
Just tried these, but they didn’t turn out cakey, they are very flat and the edges carmellized. I can’t see why as I followed the measurements and ingredients as listed. Perhaps my freshly-ground flour was too fluffy and I should have doubled the amount of flour? Now that they are cool they are like hard candy rather than chewy cookies. This is the first time a c&k recipe didn’t work for me. Better luck next time!
Kate
It sounds like you may have had too much flour. How did you measure it? Or they may have been over stirred. I’m sorry you didn’t have great results!
Alex
Hi Kate, the cookies look delicious when done , however it seems the ingredient proportions are off. I followed it verbatum and it was a dry crumly mix. I had to add 2 vegan eggs substitutes and 1/2 cup oat milk to get a sticky batter, also they nver really flattened out to look like a cookie. Perhaps some vegan butter, hence no fat in the recipe?
Otherwise they’re great!
Best, Alex
★★★★
Kate
Hi Alex, I’m sorry to hear that. How did you measure your flour?
Jason Neff
I’ve made these many times. I’m a chocolate chip cookie fanatic. Give me cookies over cake any day. These are my favorite chocolate chip cookies ever so far.
I use avocado oil. Works great.
Only recommendation for people: this recipe does NOT double well at all. I tried that and they were not good and very dry. Better to make the whole recipe twice in two separate batches. I wanted a big batch and learned the hard way.
Also do not skip the flaked salt! Mistake!
And don’t use normal flour ever. White whole wheat gives it an amazing flavor that is unparalleled. I tried it without white whole wheat and I realized some of the magic is in that flour!
Thank you for this recipe. It actually saved us when our infant daughter had a milk protein allergy and was breastfeeding. My wife wanted cookies but couldn’t have dairy.
Fantastic cookies.
★★★★★
Kate
Hi Jason, That is interesting. I appreciate you sharing your experience. I’m glad you and you wife can enjoy them.