Chocolate Melted Chip Cookies

Chocolate Melted Chip Cookies

Everyone loves a good, American chocolate chip cookie. Chewy, sweet, and a little salty. It’s delicious. But what if this chips were gooey and spread throughout the cookie? Even better.

image2 - Copy

These cookies are vegan – egg free and dairy free. And as an added bonus, you only use one pot and one cookie sheet. Score for less cleaning!

My family LOVES chocolate chip cookies. The love comes from my grandmother whose chocolate chip cookies we call “Grandma Cookies”. We fight over those when they appear at holiday gatherings and birthdays. They are SO good but SO not vegan.

I’m always on the hunt for a good cookie. Ever since we’ve been vegan, it’s been hard to find or come up with a recipe I can make again and again. This is definitely “the one”! Every bite you can taste the chocolate and don’t have to pick through the batch to find the one with the most chips.

If you eat none of the dough (a tough feat), this yields 2 dozen cookies. I use an ice cream scooper to get the same amount every time. In baking for 12 minutes they get a crunchy layer on the outside but are still super soft on the inside. Baked for 10 minutes you achieve a soft all over bake. Either is delicious 😊

Chocolate Melted Chip Cookies - Copy

Chocolate Melted Chip Cookies

  • Servings: 24
  • Difficulty: easy
  • Print

The American chocolate chip cookie just got even better with melty, cholcolately goodness spread throughout.


– 1/2 C Coconut oil (you can sub vegetable oil if necessary)
– 1/4 C Almond milk or other dairy free milk
– 1 C Light brown sugar
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 2 C flour
– Pinch of salt
– 1/2 C dairy free chocolate chips


1. Pre-heat oven to 350F and line a baking sheet with parchment paper.
2. Over medium-low heat in a saucepan, melt the coconut oil (or heat the oil of your choosing)until just melted. Turn off heat.
3. With a wooden spoon, carefully mix in brown sugar, vanilla, and almond milk. The oil has a way of sputtering if you pour the milk too fast.
4. Next, mix in flour, baking powder, and salt. Stir until just combined.
5. Quickly stir the chocolate chips into the cookie dough. Mix until just incorporated.
6. Using an ice cream scoop or spoon, place slightly more than a tablespoon of dough per cookie onto your prepared baking sheet. It is at this point you’ll notice the chips starting to melt. That’s a good thing! These cookies do no spread much so you are able to put 12-16 cookies per sheet.
7. Bake for 10-12 minutes or until the bottom of the cookie feels firm to the touch.
8. Immediately remove cookies from the sheet after baking and place onto a cooling rack.
7. Repeat for the remaining dough. Store in an airtight container for up to a week (but I doubt they’ll last that long :))


Recommended Articles


  1. Loved it

  2. OoooOoo this looks like a fun recipe to try out…to be honest I’m always looking for any excuse to bake, or buy chocolate 🙂

  3. Have you ever tried any other types of flours to make these gluten free?

    1. I have not, but I will certainly try oat flour! I’ve added it to my to-do list for this weekend.

  4. […] cards and baked goods for birthdays. Most of the people in my life do not need more junk stuff. Cookies and cake are always winners. We also check the oil in our cars and our air and water filters to see […]

  5. These vegan cookies look amazing!

    1. Thank you Brina! They are certainly delicious.

Leave a Reply