Soft Vegan Chocolate Chip Cookies

These are my new go-to recipe. They are soft and chewy–and vegan! It isn’t always so easy to get those three descriptors to coincide in a cookie. The banana, standing in for eggs, adds a little extra hint of flavor too.


  • ½ cup coconut oil, room temperatureIMG_6689
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • ½ a banana, mashed
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Splash of almond milk (if needed)
  • ½ – ¾ cup semi-sweet chocolate chips


  1. Beat oil, sugar, banana and vanilla together.
  2. Add dry ingedients (flour, baking soda, baking powder, salt) and mix well.
  3. If the dough is too dry and is not coming together, add a splash of almond milk. The consistency will be quite squishy and very oily.
  4. Stir in chocolate chips.
  5. Mold into 1 – 1 ½” round balls and space them evenly on a baking tray.
  6. Bake at 350° F for 8-9 minutes.

This makes about 20 cookies. 


2 thoughts on “Soft Vegan Chocolate Chip Cookies

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