Appease your sweet tooth with these rich, decadent Dark Chocolate Chip Cookies. These vegan cookies, made completely with pantry ingredients, no butter or eggs, are perfectly light, fluffy and delicious. Makes 36 cookies.
I’m all about silver linings and happy accidents these days.
These Dark Chocolate Chip Cookies are just that–a happy accident. Adapted from my mom’s friend’s award-winning chocolate chip recipe, they are dairy free, egg free and oh, yes, VEGAN.
This recipe is tried and true in our household, and we’ve learned over the years that these cookies offer a LOT of workable substitutions. I share them below for y’all.
Since, you know, we don’t always have certain ingredients on hand when we get a hankering for a homemade, ooey, gooey Chocolate Chip Cookie.
Looking for another type of cookie? Check out my Cookies Recipe Index.
Tools you’ll need to make these Pantry-Friendly Chocolate Chip Cookies
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How to Make the Best Vegan Chocolate Chip Cookies
Combine the coconut oil and sugars in a large mixing bowl. Everything will be mixed together in this bowl, so ensure that you’ve got enough space! Whisk ’em until combined (or use a hand or stand mixer for this step.)
Next, add the applesauce and vanilla extract. Whisk until combined.
After the wet ingredients are together, measure in the flour, salt and baking soda. Use a rubber spatula or a wooden spoon to mix until the batter just comes together.
The batter at this point might be a little crumbly. That’s OK. The next step and a little more mixing fixes it right up, promise.
Measure in the dark chocolate chips. Fold them in–which means to stir them into the batter–using that same spoon or rubber spatula. This step might take a few minutes and absolutely should not be done with an electric hand mixer or a stand mixer.
Use a cookie scoop (or a tablespoon measurement) to scoop out your cookies onto a parchment-lined baking sheet. Cover the baking sheet with plastic wrap, and refrigerate for at least an hour.
After the dough has chilled, preheat your oven and line another baking sheet with parchment paper (or a nonstick baking mat.)
Place the pre-scooped, chilled cookie dough balls onto the prepared baking sheet. Be sure to space them out about 2″ apart so they can spread as they bake. (If they’re too close, you’ll have a sheet of cookies… that are one cookie. Which isn’t a terrible problem to have, except then they’re a little more challenging to eat.)
Transfer the baking sheet into the oven, and bake for 10-12 minutes, or until golden brown.
Enjoy warm with your favorite kind of beverage.
Frequently Asked Questions
Should I use refined or unrefined coconut oil?
You can use either. I’m not the biggest fan of coconut flavor, so I prefer the refined variety. However, both types work… and since I was out of refined coconut oil, I used the unrefined type, and you could barely taste coconut in the final cookie.
Why does my coconut oil need to be solid?
The texture of solid coconut oil (as opposed to melted or liquid) is similar to that of softened butter or vegetable shortening. Since we’re using that as a replacement for those fats here, I like it to be firm, yet blendable.
Why do I need to chill the dough?
It lets the gluten rest, and it allows the fat (coconut oil) to chill, making these cookies fluffier than they would be otherwise.
Can I freeze these chocolate chip cookies? If so, how do I reheat them?
Since this batter makes 36 (1 tablespoon) cookies, you can easily freeze them. Place the cookie dough balls onto a baking sheet, and pop them in the freezer for 3-4 hours. When they’re frozen solid, transfer from the baking sheet to a storage baggie. They’ll be good in here for a few months, assuming they last that long.
When you’re ready to bake them, preheat the oven to the temp listed above, and place however many cookies you want to bake on the baking sheet. Expect to bake the cookies 2-3 more minutes than the original time, but keep an eye on them!
Easy substitutions for the best Dark Chocolate Chip Cookies
Please keep in mind that some of these substitutions will change these chocolate chip cookies. If you’re dairy free or vegan or cannot eat eggs, some of these substitutions, obviously, will not work for you.
- No applesauce? Use one egg in its place, assuming you are not vegan.
- No applesauce or eggs? Use half of a ripe banana. You can also use a combination of 1 teaspoon baking soda and 1 tablespoon of white or apple cider vinegar.
- If you don’t have coconut oil, use the same amount of room temperature unsalted butter OR vegetable shortening.
- Chocolate choices: Obviously, I love dark chocolate, so I use dark chocolate in this recipe. If you don’t have it on hand and eat milk or semisweet chocolate, you can use those. I say only use 3/4 a cup of the chocolate, though, as the cookies will become very sweet.
Rich, decadent Dark Chocolate Chip Cookies are the perfect slightly sweet dessert! These cookies, made with coconut oil and applesauce instead of the traditional butter or vegetable shortening, are light, soft and delicious!
- 1/3 cup coconut oil, solid
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup dark chocolate chips
- In a large mixing bowl, combine the coconut oil and sugars. Whisk until well-combined.
- Add in the applesauce and vanilla extract, beating until incorporated.
- Add the flour, salt and soda into the bowl. Mix until combined and until the batter has come together. (It might be a little crumbly, but this is OK. The next step will fix that right up.)
- Measure in the dark chocolate chips, and stir in with a spoon or a rubber spatula. This might take a few moments, and that's OK.
- Use your cookie scoop to scoop the cookies onto a lined baking sheet. Cover with plastic wrap, and refrigerate for an hour. (You can also pop them into the freezer like this.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the pre-scooped and chilled cookie dough balls onto the prepared baking sheet. Space them out about 2" apart so they can spread as they bake.
- Bake for 10-12 minutes, or until golden brown.
- Enjoy warm with a glass of your favorite beverage.
Please note that I used a 1 tablespoon cookie scoop to make my cookies. If you use a larger scoop, you will have less cookies in your batch, though they will be larger. The calories, as well as the number of cookies, will obviously change because of this.
These cookies are dairy free AND vegan, assuming you use my ingredients listed above. If you change certain ingredients, they might not be dairy free or vegan anymore.
- No applesauce? Use one egg in its place. No applesauce or eggs? Use 1/2 a ripe banana. You can also use a combination of 1 teaspoon baking soda and 1 tablespoon of white or apple cider vinegar.
- No coconut oil? Use the same amount of room temperature unsalted butter OR vegetable shortening in its place.
- Chocolate choices: Obviously, I love dark chocolate, so I use dark chocolate in this recipe. If you don't have it on hand and eat milk or semisweet chocolate, you can use those. I say only use 3/4 a cup of the chocolate, though, as the cookies will become very sweet.
Since this batter makes 36 (1 tablespoon) cookies, you can easily freeze them. Simply place the cookie dough balls onto a baking sheet, and pop in the freezer for 3-4 hours. When they're frozen solid, transfer from the baking sheet to a storage baggie. When you're ready to bake them, preheat the oven to the temp listed above, and place however many cookies you want to bake on the baking sheet. Expect to bake the cookies 2-3 more minutes than the original time, but keep an eye on them!
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Serving Size:1 cookie
Amount Per Serving: Calories: 76Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 48mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.
The photos and recipe for these Dark Chocolate Chip Cookies were originally published on April 14, 2014. The photographs, along with the text of this blog post, were updated on April 20, 2020.