Get ready for the softest Vegan Oil-Free Chocolate Chip Cookies you've ever had. These tasty plant-based cookies are so light and soft that you'd never guess they are completely vegan, gluten-free, and oil-free.
These cookies. THESE COOKIES.
I am so obsessed with these vegan and oil free chocolate chip cookies.
Why? Because they are so incredibly soft. The texture is absolutely divine!
Besides being absolutely scrumptious, these cookies are easy to make (no equipment required!) And they take about 20 minutes - just like regular cookies.
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Why I love these Vegan Oil-Free Chocolate Chip Cookies
- Dietary needs - these cookies are plant-based, oil-free, gluten-free, and refined sugar-free
- Perfect easy dessert - these cookies are so simple to whip up anytime and they're definitely a crowd pleaser
- No equipment - all you need is a bowl! No hand mixer required.
- Simple ingredients - you probably have most, if not all, of the ingredients in your house. Make these cookies whenever you want!
- Whole foods ingredients - no refined sugar here! We use maple syrup and applesauce for sweetness. And no eggs or butter. Just ground flax and nut butter
- Oil-free, but they don't taste it - not only do these cookies not use butter, they have no oil at all! These cookies use nut butter as a healthier, less processed alternative to oil.
- SO, SO, SOFT - omg you guys, there have never been softer cookies. If you love a soft cookie, these are a must-try!
Ingredient Notes & Substitutions
- Maple Syrup: Maple syrup is one of the secrets of these super soft cookies. The syrup adds extra moisture for ultra soft cookies.
- Cashew Butter: I used cashew butter, because it is the most neutral-tasting nut butter and has a slightly sweet flavor, but any neutral-tasting nut butter like almond butter will work!
- Date Sugar: I recommend date sugar because it is high in fiber and won't spike your blood sugar as much as other sugars. If you can't find date sugar or don't want to eat it, I have tested this recipe with coconut sugar and have instructions for subbing in coconut sugar below
- Non-Dairy Milk: any unsweetened non-dairy milk will work. I like using oat milk because even the unsweetened milk has a sweetness
- Ground Flaxseeds: Flax acts a binding agent, instead of using eggs
- Vanilla Extract
- Oat Flour: I love using oat flour in cookies because it's naturally gluten-free and can be made easily at home! If you make it at home, be sure to grind the oats into a fine powder - coarse oat flour will create a rougher texture.
- Baking Soda
- Salt
- Vegan Chocolate Chips: to avoid added sugar, choose unsweetened chocolate chips. If you want a bit of sweetness I recommend the enjoy life or pascha brands
How to make Oil-Free Vegan Chocolate Chip Cookies
Step 1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2. In a large bowl whisk the nut butter, date sugar, maple syrup, non-dairy milk, ground flaxseeds, and vanilla extract.
Step 3. Add in the oat flour, baking soda, and salt. Mix well.
Step 4. Fold in the chocolate chips.
Step 5. Roll the dough into two-tablespoon sized balls (I used a #40 cookie scoop). Place on the baking pan and use a wet hand to flatten.
Step 6. Bake for 10-12 minutes. Let cool slightly and enjoy!
FAQ & Expert Tips
I use date sugar in my baking because it is made from fruit. Date sugar is dried dates, ground into a sugar consistency. So it is much healthier than any other sugar.
Date sugar is much different in baking than other sugars - it does not dissolve. So if you would like to use a different sugar, you need to make some changes to the recipe.
Make the following bolded changes to the recipe:
½ Cup Cashew or Almond Butter
⅓ Cup Coconut Sugar
½ Cup Maple Syrup
2 Tablespoons Non-Dairy Milk
1 Tablespoon Ground Flaxseeds
1 Tablespoon Vanilla Extract
2 ½ Cups Finely Ground Oat Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Chocolate Chips
I have only tested these cookies using coconut sugar but I expect other sugars would work similarly.
I highly recommend buying cookie scoops! They make portioning cookies, muffins, and cupcakes so much easier! I used cookie scoops all the time when I worked at a vegan bakery and I've never gone back.
Cookie scoops make perfectly identical cookies and can help keep your hands clean when baking.
Store these cookies in in an air-tight container at room temperature.
You can also freeze these cookies. Place in a zip top bag and freeze for up to six months.
These cookies will last 7-10 days if properly stored in an air-tight container.
Recipe Prayer
Thank you God for delicious cookies that are easy and tasty. We're grateful for the occasions we have to make cookies. Amen.
More Vegan Oil-Free Cookies
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📖 Recipe
Vegan Oil-Free Chocolate Chip Cookies
Equipment
Ingredients
- ½ Cup Cashew or Almond Butter
- ½ Cup Date Sugar see notes for subs
- ½ Cup Maple Syrup
- 2 Tablespoons Non-Dairy Milk
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Finely Ground Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Chocolate Chips
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl whisk the nut butter, date sugar, maple syrup, non-dairy milk, ground flaxseeds, and vanilla extract.
- Add in the oat flour, baking soda, and salt. Mix well.
- Fold in the chocolate chips.
- Roll the dough into two-tablespoon sized balls (I used a #40 cookie scoop). Place on the baking pan and use a wet hand to flatten.
- Bake for 10-12 minutes. Let cool slightly and enjoy!
Notes
Make the following bolded changes to the recipe:
- ½ Cup Cashew or Almond Butter
- ⅓ Cup Coconut Sugar
- ½ Cup Maple Syrup
- 2 Tablespoons Non-Dairy Milk
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 2 ½ Cups Finely Ground Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Chocolate Chips
Nutrition
Nutrition information is an estimate.
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