These Vegan Chocolate Chip Cookies Taste Like 1950s After-School Treats

If you ever wished your cookie jar came with a time machine, these vegan chocolate chip cookies are your ticket. They’ve got that warm, homemade taste that screams, “Mom just pulled these out of the oven!” even if your mom never baked a day in her life.

No butter. No eggs. No regrets. Just soft, gooey centers, golden edges, and melty chocolate chips in every bite.

History

Chocolate chip cookies were born in the 1930s, but they truly exploded in American homes during the 1950s. Post-war families embraced baking at home, and cookies became a symbol of comfort.

Back then, kids would come home from school, toss their books on the couch, and head straight to the kitchen where a plate of warm cookies usually waited. These treats were often made with butter, eggs, and dairy milk—but today, we’re flipping the script.

This vegan version skips the animal products but keeps that nostalgic flavor. You won’t miss a thing.

Equipments

• Mixing bowls (I love this mixing bowl set) (large and medium)
• Electric hand mixer or whisk
• Measuring cups and spoons
• Silicone spatula
• Baking sheet
• Parchment paper
• Cooling rack

Ingredients

• 1/2 cup coconut oil (solid, not melted)
• 1/2 cup brown sugar
• 1/4 cup cane sugar
• 1/4 cup plant-based milk (almond or oat works well)
• 1 tbsp vanilla extract
• 1 and 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup vegan chocolate chips

Instructions

1. Cream the fats and sugars

In a mixing bowl (I love this mixing bowl set), beat the coconut oil, brown sugar, and cane sugar until the mixture looks creamy and a little fluffy. A hand mixer helps here.

2. Add the wet stuff

Pour in the plant milk and vanilla extract. Mix it until everything looks smooth and blended.

3. Mix the dry ingredients

In a separate bowl, combine the flour, baking soda, and salt. Give it a quick stir.

4. Combine wet and dry

Slowly add the dry mix to the wet. Stir gently using a spatula. Don’t overmix—just until everything comes together into a soft dough.

5. Fold in the chocolate

Toss in the chocolate chips and fold them into the dough. Make sure they’re spread out nice and even.

6. Scoop and shape

Use a spoon or small scoop to drop dough onto a parchment-lined baking sheet. Leave some space between them—they’ll spread.

7. Bake till golden

Pop them into a preheated oven at 350°F (175°C) for 10–12 minutes. Pull them out when the edges are golden but the center still looks a little soft.

8. Let them rest

Cool the cookies on the baking sheet for 5 minutes. Then move them to a rack so they don’t get soggy underneath.

Special Notes

• If you want crispier cookies, bake them for 13 minutes instead of 10.
• Don’t flatten the dough balls—let them puff and spread naturally.
• You can swap coconut oil for vegan butter if you want a more classic buttery taste.

Nutrition (Per Cookie)

• Calories: ~160
• Fat: 8g
• Carbs: 20g
• Sugar: 12g
• Protein: 2g
• Fiber: 1g