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5 from 1 vote

Perfect Vegan Chocolate Chip Cookies

Are you looking for blissful vegan chocolate chip cookies that are zero waste and sustainable? These melt-in-your-mouth cookies are soft, chewy, and healthy! All you need are 10-11 ingredients and you can find all of them in bulk.
Prep Time30 mins
Cook Time15 mins
Course: Dessert
Cuisine: American, Egg-Free, Vegan
Keyword: vegan avocado chocolate chip cookies, vegan chocolate chip cookies
Servings: 18 cookies
Author: Tina


  • Blender or Mixer
  • Measuring Cup and Spoons
  • Wooden Spoon
  • Baking tray
  • 1-2 Mixing Bowls


Dry Ingredients

  • cups whole wheat flour
  • tsp. pink himalayan or sea salt
  • 1 tsp. baking soda

Wet Ingredients

  • cup avocado mashed (approx. 3/4 of a large avocado)
  • cup extra virgin coconut oil or other light oil
  • ½ cup maple syrup
  • ¾ cup coconut sugar
  • 1 tsp. vanilla extract
  • 2 flax eggs


  • cups vegan dark chocolate chips
  • ½ - 1 cup walnuts coarsely chopped (optional)


  • In a small bowl, make flax eggs and set aside.
  • Preheat oven to 350 F or 177 C.
  • In a small mixing bowl whisk together the dry ingredients. Set aside.
  • Place the avocado, vanilla, maple syrup, coconut oil, and flax egg into the blender or mixer. Blend on high setting until it is smooth.
  • Add the coconut sugar and blend on low until fully incorporated.
  • If using a blender transfer the wet mix to a medium mixing bowl.
  • Add the dry ingredients half at a time to the wet and mix until blended.
  • Gently fold in the chocolate chips and walnuts (if desired).
  • Chill the dough in the fridge for 30 mins. (if desired)
  • On an ungreased baking sheet, roll the dough into 1½ - 2" balls (about the size of a golf ball). Slightly press the dough balls flat to the thickness you want the cookie to be (I prefer thicker cookies at about 3/4 in or 2 cm). Note: store cookie dough in the fridge when not in use.
  • Bake for 14-16 mins at 350F or 177 C. Let it cool on the tray for 3-5 minutes and then transfer to a cooling rack.
  • Store in a sealed container. Will keep for 5 days or longer if stored in the fridge.


3/4 cup coconut sugar = 3/4 cup brown sugar