Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on

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These vegan chocolate chip cookies are a coconut oil based cookie made with a flaxseed meal egg, organic sugars, and vegan dark chocolate. Option for gluten free cookie is available as well. 


  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • ½ cup (120 gm) coconut oil, firm not liquid
  • ¼ cup (50 gm) organic cane sugar
  • ½ cup (100 gm) organic brown sugar
  • 11/2 teaspoons vanilla
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 ounces coarsely chopped (1/4-1/2″ pieces) semisweet or bittersweet vegan baking chocolate (see notes)


  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and fold to combine.
  4. Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you want large pools of chocolate on top of your cookies, make sure there are some larger chunks of chocolate close to the top of the cookie rounds. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up, about 30 minutes. Bake in the preheated oven about 10-12 minutes or until the cookies are golden brown and set around the edges.


  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
  • I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.