• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Karissa's Vegan Kitchen logo

  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Dessert
    • Snacks
    • Soup
  • About
    • Work With Me
    • Contact
  • eBooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Popular Recipes
  • Search By Meals
  • Search By Ingredients
  • Search By Holidays
  • eBooks
  • Free Vegan Beginner's Guide
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Vegan Recipes

    Vegan Chocolate Chip Cookies

    Published Jul 11, 2020 · Updated Oct 5, 2022 · 16 Comments

    5.1K shares
    • Share
    • Tweet

    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    These are the BEST vegan chocolate chip cookies! Easy, soft, a little chewy, and no weird ingredients - just your typical baking staples.

    A small pile of vegan chocolate chip cookies.
    Easy vegan chocolate chip cookies.
    Jump to:
    • Ingredients
    • Directions
    • Tips and Tricks
    • Storing and Freezing
    • Recipe
    • Comments

    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.

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    If you're looking for a recipe for double chocolate vegan cookies, try this one!

    A tray of cookie ingredients
    Just simple baking ingredients needed. Not all chocolate chips are vegan, so make sure to read the label.

    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.

    Process steps for making cookies
    More process steps for making cookies
    I like to use a hand mixer to make these because I think it creams the butter & sugar the best. You can also just use a spoon or break out the stand mixer.
    • 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.
    A close-up of chocolate chip cookie dough in a mixing bowl.
    You could also use chocolate chunks.
    • 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.
    6 baked chocolate chip cookies on a baking sheet.
    Make sure to space them out on the pan to give the cookies room to spread.

    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.
    Cookies cooling on a baking rack.
    Because the cookies are super soft when they first come out of the oven, let them cool for a bit before handling.

    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.

    Want more chocolate-ly desserts? Try oatmeal chocolate chip cookies and easy vegan fudge next!

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    Close up of cookies

    Vegan Chocolate Chip Cookies

    Karissa Besaw
    Easy, soft vegan chocolate chip cookies!
    4.95 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American, Vegan
    Servings 12
    Calories 240 kcal

    Ingredients
      

    • ½ cup vegan butter softened
    • ½ cup white granulated sugar
    • ¼ cup brown sugar
    • 2 teaspoons vanilla extract
    • 2 tablespoons non-dairy milk
    • 1½ cup all-purpose flour
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ to 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

    Recipe makes 10-12 cookies.

    Nutrition

    Calories: 240kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 5gSodium: 181mgPotassium: 26mgFiber: 1gSugar: 20gVitamin A: 369IUVitamin C: 1mgCalcium: 29mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Vegan Cookie Recipes:

    • Peanut Butter Cup Cookies
    • Vegan Sugar Cookies
    • Magic Cookie Bars
    • Carrot Cake Sandwich Cookies

    More Vegan Recipes

    • Garlicky Sautéed Green Beans
    • Vegan Chicken and Dumplings
    • Vegan Blueberry Pie
    • Vegan Sugar Cookies
    5.1K shares
    • Share
    • Tweet

    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Primary Sidebar

    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Fluffy Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
    • Easy 5-Minute Vegan Gravy

    Footer

    Image says "featured on..." then includes company logos of Finding Vegan, healthline, VegNews, PETA, Runner's World, LiveKindly, Prevention, Woman's Day, Shape, Buzzfeed, and MSN.

    COPYRIGHT © 2022 KARISSA'S VEGAN KITCHEN · Privacy Policy & Disclosures · Contact