Vegan Chocolate Chunk Cookies

Vegan Chocolate Chunk Cookies

If you’ve checked out any other recipe on The Home Cookbook you’d know that I’m not vegan. I wanted to make some treats for a friend of mine who is vegan though, so I’ve been experimenting all week. And even if you’re not vegan, you may want to try these vegan chocolate chunk cookies. When I was testing the recipe, I served them to a group of friends who had no idea they were vegan. The whole pan of cookies was gone within minutes.

I based this recipe loosely around my Perfect Chocolate Chip Cookies, making some simple vegan swaps. For example, I used virgin coconut oil instead of butter and flaxseed instead of eggs. These cookies have a slight coconut taste because of the coconut oil. Feel free to test out refined coconut oil or vegan butter if you’d like!

This is the cookie scoop I use when making these cookies. It makes the cookies an even shape and size and makes prepping the cookie dough for baking a lot quicker. This dough may seem a little dry, but they should come together just fine! Don’t forget to sprinkle the tops with flaky salt and press on a few chocolate chunks right before baking. This will make them look awesome and taste even better!

I used Trader Joe’s Dark Chocolate pound plus bar for these cookies, since it happens to be vegan. Use the best quality chocolate available to you since that’s what’s featured in these cookies.

Let me know if there are any other favorite treats you’d like to see made vegan!

I’d love to hear what you think if you try these cookies!  🙂


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Vegan Chocolate Chunk Cookies

Vegan chocolate chunk cookies that don't sacrifice on flavor or texture. Chewy middles with crispy exteriors and big chocolate chunks!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32


  • 2 T. Flaxseed ground
  • 5 T. Water
  • 1 cup Coconut oil melted
  • ¾ cup Sugar
  • ¾ cup Brown sugar
  • 2 tsp. Vanilla extract
  • 2 ⅓ cup Flour
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 2 cups (10 oz.) Vegan chocolate bar, roughly chopped or chocolate chips reserve ½ cup for topping
  • Flaky salt for topping


  1. Mix flaxseed and water in a small bowl and set aside for at least 5 minutes. 

  2. Preheat oven to 350*F and prepare a baking sheet with parchment paper. 

  3. In a large bowl, whisk coconut oil with sugars until well blended. Whisk in flax mixture and vanilla. 

  4. Whisk together flour, baking soda, and salt then stir into the coconut oil mixture.

  5. Fold in chocolate chunks or chips. 

  6. Scoop rounded tablespoons onto prepared baking sheets. Sprinkle with flaky salt and reserved chocolate. Bake for 10-12 minutes or until slightly golden. 

  7. Let cool on baking sheet for several minutes to let the cookies firm up. 

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