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Oil-Free Chocolate Chip Cookies

Oil-Free Chocolate Chip Cookies (Vegan + Refined Sugar-Free)

  • Prep Time: 5 min.
  • Cook Time: 12 minutes
  • Total Time: 17 min.
  • Yield: 10 - 12 cookies 1x
  • Diet: Vegan


These oil-free chocolate chip cookies are soft, chewy, and delicious! In addition to being oil-free, they are also vegan and refined sugar-free.


Units Scale
  • 1 cup Spelt Flour*
  • 1/2 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 1/2 cup Coconut Butter, melted/runny**
  • 1/3 cup Maple Sugar*
  • 1/4 cup Coconut Sugar*
  • 1/4 cup Aquafaba, room temperature***
  • 1 Tsp. Vanilla Extract
  • 2/3 cup Non-Dairy Chocolate Chips****
  • Sprinkle of Flaky Sea Salt (Optional)


1.) Preheat oven to 350°F. In a medium bowl add spelt flour, baking soda, and salt and whisk to combine then set aside.

2.) In a large bowl or stand mixer add aquafaba and beat on high until frothy (about 30 seconds). Add coconut butter, maple sugar, coconut sugar, and vanilla extract. Beat until well combined.

3.) In small batches, slowly add the dry ingredients to the bowl of wet ingredients and mix/beat on low until just combined. Do not overmix. Add chocolate chips and fold into the dough.

4.) Scoop/roll 2 – 3 tbsp. of cookie dough into balls and place them onto a lined baking sheet approximately 3 inches apart.  

5.) Bake for 10 – 12 minutes.***** When finished, sprinkle with flaky sea salt if desired and allow the cookies to cool for 5 – 10 minutes before serving.



  • Maple Sugar – You can substitute granulated white sugar or cane sugar if you prefer.
  • Coconut Sugar – You can substitute brown sugar if you prefer.
  • Spelt Flour – You can substitute regular all-purpose flour if you prefer. I have not tried this recipe with a gluten-free all-purpose flour blend.

**Coconut Butter: 

  • If your coconut butter is solid, you can melt it in the microwave for 10 seconds at a time, stirring in between, until it is runny and able to be poured.
  • You can find coconut butter at some grocery stores or order if from Amazon here. You can also buy shredded or desiccated coconut flakes and blend it on high until smooth and runny.

***Aquafaba: Aquafaba is simply the liquid from canned chickpeas or garbanzo beans. For this recipe, the aquafaba needs to be room temperature. If it’s cold then it will cause the coconut butter to solidify and you won’t get the same spread of the cookie dough while it’s baking.

****Non-Dairy Chocolate Chips: You can use whatever kind of non-dairy chocolate chips you want, but if you want refined sugar-free non-dairy chocolate chips, I recommend buying the chocolate gems by Hu Kitchen or you can buy their chocolate bars and chop them up.

*****Baking Time: If you are making cookies that are larger than the recommended 2 – 3 tbsp. size scoop of cookie dough, then you may want to allow an additional 2 – 3 minutes of baking to make sure the center is fully cooked.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American