Developing a vegan chocolate chip cookie that hits all the marks was no easy feat. We were on a mission to create a crispy-edged and chewy cookie that would be irrefutably delicious. The result is a recipe you’ll turn to over and over—even if you’re not vegan.
Here’s how we did it: We swapped traditional butter for a combination of neutral oil (such as avocado or grapeseed) and olive oil to lend subtle floral notes without being overpowering. Baking with oil also results in a cookie that stays soft and moist for several days. Some vegans avoid refined sugars due to the processing technique, so this recipe calls for organic white sugar (sometimes labeled raw cane sugar) and organic dark brown sugar. You can use standard commercial sugars in their place if desired.
There is one rather unexpected ingredient—Coca-Cola. That might seem strange, but it’s rooted in culinary merit. The soda gives the cookies a rich caramel-like flavor that deepens the brown sugar notes and adds a welcome complexity. (Coca-Cola is also free of animal products.) While highly encouraged, you can swap it out for water and still end up with a delightful cookie.
Per usual, we prefer a chopped bar of chocolate over chips for optimal gooey pools. Use any dark chocolate bar of your choosing, depending on your diet; just note that some brands use dairy products. For those looking to use a vegan chocolate bar, we prefer Scharffen Berger semisweet for its balanced taste.
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