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These are the BEST vegan chocolate chip cookies! Easy, soft, a little chewy, and no weird ingredients – just your typical baking staples.
Can you believe I’ve had my blog for over 6 years and have yet to post a vegan chocolate chip cookie recipe?! Before going vegan, I really loved Pinch of Yum’s cookie recipe, and have been working on the perfect adaptation ever since. Recently I really got to work and tested 12 different versions to bring you the best recipe.
These amazing vegan chocolate chip cookies are so easy to make with basic accessible ingredients.
I tested this recipe with applesauce, coconut oil, flax seed eggs, powdered egg replacer, cornstarch, and more. In the end, it was the simplest recipe that was the winner and for that I am so happy.
Ingredients
As promised, this vegan chocolate chip cookie recipe only contains simple ingredients. No coconut oil, no flax seed or powdered egg replacer, no fruit puree, and totally nut-free! See the recipe card below for the full, detailed recipe.
- Vegan butter: Softened. I prefer Earth Balance Organic Buttery Spread or their Buttery Sticks but you can use your favorite. Substitute with coconut oil if you don’t have access to vegan butter.
- Granulated sugar (white sugar): Use organic to make sure it’s vegan. Some sugars are processed with animal bone char.
- Brown sugar: I use light brown sugar but dark brown will work fine, too.
- Vanilla extract: My mom always told me to double the vanilla extract in baking recipes! If you do the same, no need to do so with this recipe because it’s loaded with vanilla flavor. Pure vanilla extract is the best.
- Non-dairy milk: My favorite milk to bake with is oat milk, but use your favorite or whatever you have on hand.
- Flour: This recipe calls for all-purpose flour. I have not tested it with gluten-free flour.
- Baking soda: A leavening agent. Helps the cookie rise.
- Salt: A bit of saltiness will add depth to your vegan chocolate chip cookies!
- Vegan chocolate chips: Not all chocolate chips are vegan, so make sure to read the label. The good news is that many grocery stores do carry them! Kroger’s has some under the Simple Truth label, and Enjoy Life is another brand of vegan chocolate chips.
Directions
The full, printable recipe can be found in the recipe card toward the end of this post.
- Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper. If I’m using a light-colored, non-stick baking pan I typically do not line it because there is no need, but I do line when using a dark metal baking pan to prevent overbrowning on the bottom.
- Cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer.
- Mix in the vanilla extract and non-dairy milk.
- Mix in the flour, baking soda, and salt.
- Fold in the chocolate chips.
- Roll the cookie dough into balls (I use about a heaping tablespoon worth for each cookie) and place on the baking sheet two inches apart. If the cookie dough is too sticky to roll into balls, add a tablespoon of flour at a time until the dough is smooth enough.
- Bake for 10-12 minutes. I usually bake for 11 or 12 minutes for a slightly golden brown bottom. If you want super soft cookies, stick to 10 minutes.
- Let cool on the baking sheet for about 30 minutes.
Tips and Tricks
Need some help with your vegan chocolate chip cookies? I’ve got some advice:
- If the cookie dough is too sticky to roll into balls, add a tablespoon of flour at a time until the dough is smooth enough.
- If the cookie dough is too dry and crumbly, at a teaspoon of non-dairy milk at a time. (Sometimes the chocolate chips will make them fall apart while rolling, so make sure the dough is actually the issue.)
- Let the cookies sit for at least 20 minutes on the baking sheet before handling them. They are likely to fall apart before they cool a bit. Unless you’re like my husband and don’t care and insist on eating them as soon as they come out of the oven – in which case, enjoy on a plate with a fork.
Storing and Freezing
- Freezing cookie dough: The best way to freeze these cookies is to freeze them before baking them. Roll the dough into balls, freeze on a baking sheet lined with parchment paper, then place the frozen dough balls in an airtight container or plastic freezer bag. Freeze for up to 3 months.
- Baking frozen cookie dough: Place the frozen dough balls on a prepared baking sheet. Bake as instructed in the recipe card, but add a couple minutes to the baking time.
- Storing leftover cookies: I recommend storing the cookies in an airtight container on the counter at room temperature for up to 2 days. Alternatively, you can store them in the fridge to last up to a week.
Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!
Recipe
Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup vegan butter – softened
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons non-dairy milk
- 1½ cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 – 1 cup vegan chocolate chips – semi-sweet
Instructions
- Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper. If I'm using a light-colored, non-stick baking pan I typically do not line it because there is no need, but I do line when using a dark metal baking pan to prevent overbrowning on the bottom.
- Cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer.
- Mix in the vanilla extract and non-dairy milk.
- Mix in the flour, baking soda, and salt.
- Fold in the chocolate chips.
- Roll the cookie dough into balls (I use a heaping tablespoons worth for each cookie) and place on the baking sheet an inch or two apart.
- Bake for 10-12 minutes. I usually bake for 11 or 12 minutes for a slightly golden brown bottom. If you want super soft cookies, stick to 10 minutes.
- Let cool on the baking sheet for at least 20 minutes.
Notes
Nutrition
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