The title says it all. These really are the best vegan chocolate chip cookies ever. The recipe is a veganized adaptation of the recipe that appears on the bag of Trader Joe’s accidentally vegan chocolate chips. Coconut oil is subbed for butter. Aquafaba is subbed for egg. And that’s pretty much it. This video gives you permission to tackle all of your favorite holiday dessert recipes, and try to veganize them.

Preheat oven to 375 degrees Fahrenheit


The Wet:

  • ½ cup tightly packed brown sugar
  • ¼ cup granulated, vegan white sugar
  • ½ cup refined coconut oil. If you use unrefined, your cookies will taste like coconut. That’s not necessarily bad.
  • 3 tablespoons aquafaba.
  • ½ teaspoon vanilla extract

The Dry:

  • 1 ⅛ cup (1 cup plus 2 tablespoons) all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda

In one bowl, mix the wet ingredients using a hand mixer or a whisk. In another bowl, stir together the dry ingredients.

Add the wet mixture into the dry mixture, and stir until just combined. Add chocolate chips to your liking.

Scoop cookie dough onto a Silpat or parchment lined baking sheet. I prefer to make 6 large, but you could make 12 small cookies instead. These cookies will spread, so give them space.

For 6 large cookies, bake for 13 to 15 minutes, or until the edges are golden, and the tops are just starting to lightly brown. For 12 small cookies, you’ll probably want to bake them for 8 to 10 minutes.

These cookies are really “wet” (greasy) when they come out of the oven. I leave them on the Silpat, and place them in the freezer for about 5 to 10 minutes before trying to remove them. You could also wait until they completely cool to room temperature. They will firm up overnight, and are actually, in my opinion, better the second day. They may seem a bit greasy when they are still warm. Don’t worry, it will pass.