Chocolate Chunk Cookie Recipe Vegan Made Easy and Delicious

If you’re craving warm, gooey, and irresistibly chocolatey cookies but want to keep things plant-based, this Chocolate Chunk Cookie recipe vegan is exactly what you need. These cookies deliver all the classic flavors and textures of traditional chocolate chip cookies, but without any animal products.

They’re perfect for vegans, those with dairy allergies, or anyone looking to enjoy a healthier sweet treat without sacrificing taste.

Using simple pantry staples and rich dark chocolate chunks, these cookies are easy to whip up and bake in under 30 minutes. The dough comes together quickly, producing cookies that are chewy on the inside with just the right crispness on the edges.

Whether you’re baking for a crowd or just treating yourself, this recipe is sure to become a favorite in your vegan baking repertoire.

Why You’ll Love This Recipe

This vegan chocolate chunk cookie recipe is a game-changer for several reasons. First, it uses everyday ingredients that you likely already have in your kitchen.

No complicated vegan substitutes or specialty items are needed.

Next, the texture is spot-on — chewy, soft, and thick with melty chocolate chunks in every bite. The combination of coconut oil and plant-based milk keeps the cookies moist and tender, while the brown sugar adds a subtle caramel note that perfectly complements the chocolate.

Finally, it’s an allergen-friendly recipe that’s free from eggs, dairy, and refined sugars (if you choose to use coconut sugar). This makes it accessible for a wide range of dietary needs without compromising on flavor or satisfaction.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut oil (melted)
• ¾ cup brown sugar (light or dark)
• ¼ cup granulated sugar (optional for extra crispness)
• ¼ cup unsweetened applesauce (acts as an egg replacer)
• 1 teaspoon vanilla extract
• 2 tablespoons plant-based milk (almond, soy, oat, etc.)
• 1 ½ cups vegan dark chocolate chunks

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Electric hand mixer or stand mixer (optional but helpful)
• Wooden spoon or spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
3. Cream the wet ingredients: In a large bowl, combine the melted coconut oil, brown sugar, and granulated sugar (if using). Mix well until smooth and slightly fluffy.
4. Add the applesauce and vanilla: Stir in the unsweetened applesauce and vanilla extract until fully incorporated.
5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
6. Add plant-based milk: Pour in the plant-based milk and gently mix to loosen the dough slightly. It should be thick but scoopable.
7. Fold in chocolate chunks: Stir in the vegan dark chocolate chunks evenly throughout the dough.
8. Portion the dough: Using a spoon or cookie scoop, drop rounded tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers still look slightly soft.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For chewier cookies, slightly underbake them and let them set on the baking sheet.

Feel free to swap coconut oil for vegan butter if you prefer a richer flavor. For a nutty twist, add ½ cup chopped walnuts or pecans along with the chocolate chunks.

If you want to reduce sugar, use coconut sugar exclusively or adjust the quantities to your taste.

To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but note the texture might change slightly.

For an extra decadent touch, drizzle with melted vegan white chocolate or sprinkle with flaky sea salt just before baking for a sweet-salty contrast.

Nutrition Facts

Serving Suggestions

These chocolate chunk cookies are perfect on their own with a cold glass of almond milk or your favorite plant-based beverage. They also pair wonderfully with a scoop of vegan ice cream, such as a creamy coconut or peanut butter gelato.

For a decadent dessert, sandwich two cookies with vegan peanut butter ganache or your favorite nut butter. They also make a delightful addition to a cookie platter alongside other treats like Pecan Crackers Recipe or a fresh fruit spread.

Hosting a party? Place them on a Personalized Recipe Plate to impress your guests and spark conversations about vegan baking!

Conclusion

This vegan chocolate chunk cookie recipe is a must-try for anyone seeking a delicious, plant-based sweet treat that doesn’t compromise on flavor or texture. With simple ingredients and straightforward instructions, it’s accessible for bakers of all skill levels.

Whether you’re vegan, dairy-free, or just looking for a wholesome cookie option, these cookies will quickly become a household favorite.

Don’t forget to experiment with the variations and pair these cookies with other delightful recipes on our site, such as the Peanut Butter Gelato Recipe or the savory Thelma Sanders Squash Recipe for a complete meal experience.

Happy baking and enjoy every bite!

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