These Salted Vegan Chocolate Chip Cookies are the kind of dessert that makes you do a double take soft, chewy, and filled with dark chocolate chunks, you’d never guess they’re entirely plant-based. What makes them exceptional is the perfect balance between rich sweetness and a pop of sea salt, elevating each bite to gourmet cookie bliss.
With no eggs, no butter, and no dairy, these cookies are a game changer for anyone looking to indulge more mindfully. The applesauce lends natural moisture and softness, while the coconut oil ensures a satisfying texture. Whether you’re vegan or not, these cookies are simply irresistible and belong in every cookie lover’s rotation.
Full Recipe:
Ingredients:
-
1/2 cup refined coconut oil, solid but scoopable
-
1/2 cup dark brown sugar, packed
-
1/3 cup granulated sugar
-
1/4 cup unsweetened applesauce
-
2 teaspoons vanilla extract
-
1 1/4 cups all-purpose flour
-
1/2 teaspoon baking soda
-
1/2 teaspoon baking powder
-
1/2 teaspoon kosher salt
-
3/4 cup dark chocolate chunks or chips
-
Flaky sea salt, for topping
Directions:
-
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
In a large bowl, combine the coconut oil, brown sugar, and granulated sugar. Beat until light and fluffy.
-
Add in the applesauce and vanilla extract, mixing until well incorporated.
-
In another bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Fold in the chocolate chunks evenly.
-
Scoop dough into heaping tablespoons onto the prepared baking sheet, leaving 2 inches of space between cookies.
-
Lightly press down on each dough ball and sprinkle with flaky sea salt.
-
Bake for 11–13 minutes, or until edges are golden and centers are set but soft.
-
Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Prep Time: 10 minutes | Cooking Time: 13 minutes | Total Time: 23 minutes
Kcal: 185 kcal per cookie (approx.) | Servings: 16 cookies
Vegan desserts have often had a reputation for being “less than” their traditional counterparts less indulgent, less flavorful, less satisfying. But that stigma is rapidly changing as more bakers push the limits of what’s possible using only plant-based ingredients. One shining example of this evolution is Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies, a recipe that has become a sensation among vegan and non-vegan cookie lovers alike.
These cookies are not only rich, chewy, and filled with decadent chocolate chunks, but they also come with the surprising twist of being entirely dairy-free and egg-free. They’re soft in the center, slightly crisp on the edges, and finished with a sprinkle of flaky sea salt that balances out the sweetness and elevates every bite. It’s a dessert that proves plant-based eating doesn’t mean sacrificing comfort or indulgence in fact, it may even enhance it.
The Allure of Salted Chocolate Chip Cookies
There’s something irresistible about the combination of chocolate and sea salt. While chocolate chip cookies are a classic in almost every household, the addition of a light salt sprinkle changes everything. Salt enhances the richness of the chocolate, cuts through sweetness, and adds complexity to each bite.
This contrast makes every mouthful a layered experience first, you taste the melty dark chocolate, then the warm vanilla-scented dough, and finally, a satisfying hit of salt that lingers on your palate. It’s a flavor profile that appeals to those who want something a little more elevated than the traditional cookie, yet still crave that nostalgic comfort.
What Makes These Cookies Vegan?
One of the most fascinating aspects of this recipe is how it manages to mimic the texture and richness of a traditional chocolate chip cookie without any butter or eggs. Instead of butter, the recipe uses refined coconut oil, which adds richness and structure. Coconut oil is a fantastic plant-based fat for baking, as it offers a buttery mouthfeel without the dairy.
Instead of eggs, unsweetened applesauce is used as a binding agent and moisture booster. Applesauce is a go-to egg substitute in many vegan baked goods, especially cookies and muffins, because it adds softness and a subtle sweetness without overpowering the final flavor.
These swaps result in a dough that behaves much like traditional cookie dough, spreads beautifully in the oven, and produces cookies that are tender, chewy, and packed with flavor. And the best part? You won’t miss the eggs or butter at all.
The Role of Texture and Structure
When it comes to baking, texture is everything. You want your cookies to be soft and chewy, not cakey or dry. This recipe achieves that ideal texture through a careful balance of ingredients and ratios. The brown sugar contributes moisture and a deep molasses flavor, while the granulated sugar adds structure and helps the edges crisp up slightly during baking.
The combination of baking soda and baking powder ensures the cookies rise just enough to avoid being too dense. Meanwhile, the coconut oil solid at room temperature helps create those classic cookie cracks on top once they cool. The resulting texture is soft and gooey on the inside, with just the right amount of crunch around the edges everything a perfect cookie should be.
Chocolate Choices: Why It Matters
One standout feature of this cookie is the use of dark chocolate chunks or chips. Using good quality vegan dark chocolate makes all the difference. While milk chocolate contains dairy, many dark chocolate options are naturally vegan or come labeled specifically for plant-based diets. Look for chocolate that contains at least 60% cacao for the right balance of bitterness and sweetness.
Chocolate chunks are particularly effective in this recipe because they melt into gooey pockets throughout the cookie, creating an indulgent experience with every bite. If you prefer, you can also use chopped vegan chocolate bars for uneven pieces that make the cookie feel even more artisanal and homemade.
Why the Sea Salt Matters
The final flourish that turns this cookie from good to exceptional is a generous sprinkle of flaky sea salt just before baking. It’s not just for looks—this salt amplifies the chocolate flavor and balances out the sugar content, making the cookie feel more sophisticated and satisfying.
Flaky sea salt also adds a slight crunch that contrasts beautifully with the cookie’s soft interior. It’s a tiny detail with a big impact and one that should not be skipped, even if you’re typically someone who prefers your desserts on the sweeter side.
Perfect for All Diets, Not Just Vegans
One of the best parts about Ovenly’s vegan chocolate chip cookies is how normal they taste in the best way possible. These cookies are universally loved by vegans and omnivores alike. They make a perfect offering for mixed gatherings, bake sales, or gifting occasions when you’re unsure of dietary restrictions.
Even those who are skeptical of vegan desserts often find themselves going back for a second (or third) cookie. The familiar texture and flavor profile make it easy to forget that the recipe contains no animal products at all.
Baking Tips for Best Results
If you’re new to vegan baking or want to make sure these cookies turn out perfectly, here are a few tips:
- Use refined coconut oil, not virgin, unless you want a coconut flavor. Refined coconut oil is more neutral in taste.
- Make sure the coconut oil is solid but scoopable. If it’s too soft or melted, the cookies may spread too much.
- Don’t overbake these cookies should be just golden around the edges. They’ll continue to set as they cool.
- Sprinkle sea salt before baking so it adheres to the dough and toasts slightly in the oven for better flavor.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them. This prevents breakage and helps firm up the centers.
Serving Ideas and Variations
These cookies are perfect on their own, but you can elevate them in a few fun ways:
- Cookie ice cream sandwiches – Scoop your favorite vegan vanilla or chocolate ice cream between two cookies.
- Drizzle with melted chocolate and a few chopped nuts for a gourmet presentation.
- Add a pinch of cinnamon or espresso powder to the dough for an added flavor layer.
- Swap out chocolate chunks for vegan white chocolate chips for a different twist.
- Add toasted coconut flakes or chopped pecans to the dough for texture.
Why You’ll Keep Coming Back to This Recipe
The beauty of this recipe lies in its simplicity and surprising decadence. It’s a testament to how plant-based ingredients, when used thoughtfully, can produce results that rival if not surpass the classics. With minimal prep time and common pantry ingredients, this is a cookie recipe you can turn to again and again without fuss.
Whether you’re vegan, dairy-intolerant, or just looking for a delicious treat that everyone at the table can enjoy, this cookie fits the bill perfectly. And as a bonus, it’s a great recipe to introduce others to how amazing vegan baking can truly be.
Conclusion: The Cookie That Changes Minds
Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies are more than just a dessert they’re a statement. A statement that delicious doesn’t need dairy. That indulgence can be kind. That plant-based eating can hold its own in the world of comfort food. Whether you’re baking for yourself, your family, or a crowd, these cookies are sure to impress, surprise, and disappear quickly from the cookie jar.
So go ahead grab a mixing bowl, preheat your oven, and prepare to fall in love with vegan baking, one salty-sweet bite at a time.