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Vegan Chocolate Chip Cookies

Course Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 -18
Author Jennifer Rao - Around the World in 80 Cakes


  • 1 2/3 cup (6.9 oz) all-purpose flour (lightly spooned into a cup)
  • 1/2 teas baking soda
  • 1/2 teas salt
  • 1/2 cup (3.7 oz) light brown sugar
  • 1/4 cup (1.8 oz) granulated sugar
  • 1/3 cup (2.5 oz) safflower oil (see notes)
  • 1/4 cup (1.9 oz) walnut oil (see notes)
  • 1/4 cup (2.25 oz) rice milk (or other non-dairy milk)
  • 1 Tbsp tapioca flour
  • 2 teas pure vanilla extract
  • 3/4 cup (4.5 oz) chocolate chips


  1. Preheat the oven to 350°F. Line two cookie sheets with parchement paper.
  2. In a small bowl sift together flour, baking soda and salt. Stir well to combine.
  3. In a large bowl combine brown sugar, granulated sugar, both oils, milk, tapioca flour and vanilla. Mix for about two minutes until the mixture looks like caramel.
  4. Mix the dry ingredients into the wet in two to three batches. Fold in the chocolate chips.
  5. Spoon the dough onto the cookie sheets, using about 2 Tablespoons of dough per cookie.
  6. Bake the cookies at 350°F for 10-12 minutes or until lightly brown.
  7. Allow to cool on the pan for about ten minutes, then remove to a cooling rack

Recipe Notes

Notes: You can use canola or vegetable oil in place of the safflower and walnut oil.