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vegan chocolate chip cookies stacked

Soft and Chewy Vegan Chocolate Chip Cookies

  • Author: Ingrid DeHart
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x


These Vegan Chocolate Chip Cookies are soft and chewy, full of chocolate, delightfully sweet and easy to make. They’re also paleo and gluten-free.




  1. Prepare the flax egg as described above and set aside.
  2. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
  3. In a medium bowl sift together the almond and arrowroot flours, baking soda, and salt. Set aside.
  4. In a separate bowl, with an electric mixer on medium high, cream together the almond butter and coconut oil until smooth.
  5. Add the maple syrup, coconut sugar, and vanilla. Beat on medium high until very smooth.
  6. Add in the flax egg and beat on low until fully combined.
  7. Slowly mix in the flour mixture on low, beating just until a sticky cookie dough forms.
  8. Fold in the chocolate chips, then chill the mixture in the fridge for 10 minutes.
  9. Scoop a heaping tablespoon of the cookie dough onto a cookie sheet, about 2 inches apart. You should get 12 cookies.
  10. Bake in the preheated oven for 11-12 minutes or until cookies are set in the center and beginning to brown around the edges. They will be very soft but don’t over-bake to maintain a chewy texture.
  11. Remove from oven and allow to cool on the baking sheet for about 30 minutes to cool completely.

  • Category: Desserts
  • Cuisine: Vegan, Paleo, Gluten-free

Keywords: vegan chocolate chip cookies