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small batch vegan chocolate chip cookies

Small Batch Vegan Chocolate Chip Cookies

  • Author: Rosana
  • Total Time: 22 minutes
  • Yield: 6 cookies
  • Diet: Vegan


Small batch of perfectly soft vegan chocolate chip cookies with crispy edges and puddles of melted chocolate.


  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup coconut sugar (or light brown sugar), sifted
  • 2 1/2 tbsp neutral oil, such as grapeseed* or coconut oil
  • 2 tbsp nut/plant based milk, I used almond milk
  • 1 cup dark chocolate chips (vegan)**


  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. In a large bowl, add the flour, baking soda, baking powder, salt, and whisk to combine.
  3. Add in the coconut sugar, oil and nut milk. If using melted coconut oil, let it cool slightly before adding. Using a spatula, fold to combine the ingredients until there are no crumbs.
  4. Fold in the chocolate chips. The mixture will be thick unlike traditional cookie dough so it’s easier to mix with your hands. Shape the dough into 6 balls and place on baking tray.
  5. Bake for 12-14 minutes until golden. Let cool for 5 minutes until they harden a bit. Enjoy!


*I used grapeseed oil from La Tourangelle.

**I went heavy on the chocolate chips, feel free to add more or less! I like Enjoy Life for vegan/dairy free chocolate chips.

Read the blog post for easy substitutes.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: dessert, snack
  • Cuisine: American

Keywords: small batch, vegan, vegan chocolate chip cookies