You won’t be able to get enough of these perfect vegan chocolate chip cookies that only need one bowl and 9 ingredients! You’ll want to make them again and again!
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“These are my favorite cookies!! I make them all the time for friends and they can’t tell they’re vegan!!” – Avi
You can stop your search for the perfect vegan chocolate chip cookie recipe. Why you ask? Because you’ve found it! Vegan or not, this is the perfect chocolate chip cookie recipe. Period. With dozens of vegan cookie options, this is one we come back to again and again.
If you’re looking for a delightfully soft and chewy cookie with the perfect, subtle crisp on the edges and a caramelized bottom, then you are in for a treat (pun intended!). These are so simple and so tasty!
When we set out to make the best vegan chocolate chip cookies on the internet, we must say it was no easy feat. However! We wouldn’t give up. Our goal was clear. To create not only the best, but a recipe that anyone, even children, could follow and perfect.
More than that though, we know how much you hate dishes, so we also made sure this recipe is all made in one bowl!
We did it using all the traditional cookie ingredients without anything you may have never heard of with a few easy swaps.
Really love chocolate? Try our vegan triple chocolate cookie recipe next!
Get all our cookie recipes! Over 3 dozen varieties!
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- These are the BEST Vegan Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies Recipe Ingredients
- Flour
- How to Make These Easy Vegan Chocolate Chip Cookies
- Tips For Making Vegan Chocolate Chip Cookies
- How to Store Vegan Chocolate Chip Cookies
- Other must try vegan chocolate chip cookie variations:
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These are the BEST Vegan Chocolate Chip Cookies
Easy
I don’t think you can say this enough, but this vegan cookie recipe is truly easy! There’s no obscure ingredients, it’s all pantry staples, so you can have it whenever you want!
Freezable
You have two options, freeze the dough before cooking or bake your cookies, let them cool and then store in the freezer for up to 6 months.
One Bowl
No one likes cleaning up a ton of dishes. This entire recipe is made in one bowl!
No Chilling!
You don’t really want to wait for your cookies to chill in the fridge for 30-60 minutes and we know that. That’s why we created them recipe to be no chill!
Vegan Chocolate Chip Cookies Recipe Ingredients
Flour
We want to make this recipe simple, so we’re using regular, all-purpose flour. You will want to make sure that you are properly measuring the flour and not over measuring.
Substitute: Want to make it gluten free? Try using Pillsbury 1:1 Flour. We’ve had the best success with this recipe using it. You can also use our Gluten Free Chocolate Chip Cookie recipe.
Sugar
While in the past, we’ve used a combination of cane and brown sugar, this recipe uses only brown sugar for these cookies. Brown sugar gives a softer and chewier texture while also creating a caramelization from the molasses that just heightens the sweetness. It also gives a higher rise to the cookies when it reacts to baking soda.
Substitute: You can use other granulated sugars like date sugar or coconut sugar in the same amounts.
Non-Dairy Milk
For the purpose of these cookies, the non-dairy milk is helping with binding and moisture. We have used a lot of vegan egg replacer ideas for these cookies when testing and while they work, we found this was the easiest option that everyone always has on hand.
You can use ANY non-dairy milk here.
Substitute: You can use the same amount of any of the following: full fat canned coconut milk, non-dairy yogurt (we like coconut based), mashed pumpkin or sweet potato, flax egg (1 tablespoon ground flax seed mixed with 3 tablespoon water), applesauce, or mashed banana (this will give a banana flavor).
Non-Dairy Butter
We want the buttery taste, it’s deliciousness, but also for the oil in the batter. You will want to use a vegan butter that has oil listed as the first ingredient and not water – and use sticks instead of tubs based on our vegan butter review.
Substitute: Coconut oil will work as well; however, you’ll loose some of the buttery taste
Vanilla
Not only for flavor, but it also helps with the texture
Salt
Helps to enhance the overall flavor and bring out all the notes you want to taste
Non-Dairy Chocolate Chips
It’s not chocolate chip cookies without the chocolate! Feel free to use regular size chips, mini, dark or semi-sweet, etc.
Substitute: Grab your favorite vegan chocolate bar and chop it up. We love the Lindt Caramel Bar in this and the hint of caramel we get with each bite!
Note: Use ¼ cup less chips if using mini chips.
Baking Soda and Baking Powder
This is our leavening agent that helps the dough rise, but also helps spread the cookies to the perfect size and aeration, as well as the crisp.
Add-ins
Want to level up your cookies? Try some of the following in ½ cup amounts – toasted coconut flakes, chopped peanuts or walnuts, vegan M&Ms, crushed potato chips, and more!
How to Make These Easy Vegan Chocolate Chip Cookies
- Preheat oven to 375˚F (190˚C). In a large bowl, add ½ cup softened vegan butter and 1 cup brown sugar. Beat with a mixer (stand or hand) until light and creamy about 2-3 mins.
- Add ¼ cup non-dairy milk, 1 teaspoon each vanilla and baking soda, ½ teaspoon each salt and baking powder, and beat them until combined (about 15 – 20 seconds).
- To the same bowl, add 2 cups flour and mix with a spatula until almost completely combined (dough should be soft and pliable)
- Add 1 cup chocolate chips to the bowl and use a spatula to fold the chips in until fully combined, careful not to overmix.
- Drop temperature of oven down to 350˚F(177˚C). Use a cookie scoop to make 12 cookies and place on a parchment lined baking sheet. If desired, place a few more chocolate chips around the top of each cookie.
- Bake the cookies for 10-12 if you desire crispy outside with slightly underdone middle or 13-16 minutes for best results. Remove from oven and let rest about 15-20 minutes to set. Sprinkle salt flakes on top if desired. Store any leftovers in an air tight container with a slice of bread for soft cookies or in a glass container for firmer cookies.
Tips For Making Vegan Chocolate Chip Cookies
Here’s some easy tips on making the best vegan chocolate chip cookies recipe.
- Preheat the oven before you start making your dough. An accurately heated oven will ensure that the cookies can rise and spread perfectly.
- DON’T mismeasure flour or overmix your batter. This will alter the texture immensely and not give you cookies that you will think are perfect.
- Cream the butter and sugar properly. Don’t just beat your butter and sugar together until it’s mixed. You want to keep whipping it until the mixture is a pale yellow and fluffy. It takes about 2-3 minutes to do this. Not doing this properly can cause your cookies to be flat.
- Use a cookie scoop to ensure uniform size of cookies so they bake at an even temperature.
- Don’t make substitutions unless you are aware of the changes it will make to your cookies
- Make sure to watch the video before making
- Without opening the oven door – watch your cookies in the oven as all oven temperatures are different you may need to pull out your cookies earlier or leave longer
- If you live in a hot climate, you may benefit from chilling your dough for 30 minutes, otherwise they will still taste amazing but spread more.
How to Store Vegan Chocolate Chip Cookies
Cooked cookies should be stored in an air tight container at room temperature for up to 5 days.
To Store Raw Dairy Free Chocolate Chip Cookies
You can store uncooked cookie dough in the fridge in an air tight container for up to 5 days. If you need to freeze, place dough in an air tight, freezer-safe container or bag for up to 3 months.
Other must try vegan chocolate chip cookie variations:
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Vegan Chocolate Chip Cookies Recipe
Ingredients
- ½ cup vegan butter, softened
- 1 cup brown sugar (215g)
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- 2 cups all purpose flour (240g)
- 1 cup vegan chocolate chips, more if desired on top (170g)
- salt flakes for topping, OPTIONAL
Instructions
- Preheat oven to 375˚F (190˚C). In a large bowl, add ½ cup softened vegan butter and 1 cup brown sugar. Beat with a mixer (stand or hand) until light and creamy about 2-3 mins.
- Add ¼ cup non-dairy milk, 1 teaspoon each vanilla and baking soda, ½ teaspoon each salt and baking powder, and beat them until combined (about 15 – 20 seconds).
- To the same bowl, add 2 cups flour and mix with a spatula until almost completely combined (dough should be soft and pliable)
- Add 1 cup chocolate chips to the bowl and use a spatula to fold the chips in until fully combined, careful not to overmix.
- Drop temperature of oven down to 350˚F(177˚C). Use a cookie scoop to make 12 cookies and place on a parchment lined baking sheet. If desired, place a few more chocolate chips around the top of each cookie.
- Bake the cookies for 10-12 if you desire crispy outside with slightly underdone middle or 13-16 minutes for best results. Remove from oven and let rest about 15-20 minutes to set. Sprinkle salt flakes on top if desired. Store any leftovers in an air tight container with a slice of bread for soft cookies or in a glass container for firmer cookies.
Notes
Video
Nutrition
Frequently Asked Questions:
You will be happy to know that you can make these completely free of top allergens.
For the vegan butter, we would recommend using a soy free vegan butter, like Earth Balance soy free in the red tub
For gluten free, we have had the best of luck with Pillsbury 1:1 Gluten Free Flour.
Chocolate itself is always vegan. It’s when things are added during the processing that it becomes potentially not vegan.
Traditionally, milk chocolate chips are not vegan; however, many dark chocolate chips can be vegan.
The main ingredient that makes a chocolate not vegan is either milk or whey (whey powder). If those ingredients are not included in the ingredient list, then the chocolate chips are likely vegan.
You could also make your own vegan chocolate chips by following a homemade chocolate recipe and then piping chips instead.
If you are looking to just find vegan chocolate chips in the store, then you can absolutely find them. They are actually getting easier and easier.
One of our favorites is Enjoy Life, and they can be found in most grocery stores, Target, Walmart, and stores like Whole Foods and natural grocery stores. They are Top 8 Allergen Free and do not contain and dairy or eggs making them completely vegan.
Stores like Whole Foods will also have a large variety of other vegan chocolate chips like Lilys or Chatfields.
Some other brands to look for are Pascha, Guittard (dark or semi-sweet), Equal Exchange, and many store brands semi-sweet are vegan like Kirkland, Sprouts, Trader Joe’s, Simple Truth Organic (Kroger) and Bowl and Basket (Shoprite).
No. If you have sticky dough and followed the instructions, it could be because of the altitude that you live at or maybe things weren’t measure entirely correctly.
In the case of your dough because sticky, we first recommend that you watch the video.
After that, you can able a few tablespoons of flour at a time until the dough is no longer sticky. We don’t recommend adding more than 3 additional tablespoons of flour.
If you add more flour and your dough is still sticky, place in the fridge for 30 minutes.
This is a result of mismeasuring flour or overmixing your batter. You will want to make sure that you are spooning in the flour to your measuring cups and only blending until mixed.
Yes! Let cool completely and then leave in an air tight container on the counter for up to 5 days. For softer cookies, place a slice of bread in the container. For crispier cookies, place in a glass container.
Of course. Whether you want to eat the entire batch at one time or you just need a couple here and there, you can totally roll out what you need and then freeze the remaining batter in an air tight freezer container or bag.
Absolutely! While chilling dough isn’t needed for this recipe, if you wanted to make the dough ahead, but not ready to make, just cover the bowl and place in the fridge up 3 days.
It does take chilled cookies longer to cook, so check after the recommended baking time and you may need an additional few minutes to finish your cookies.
In the United States, most sugar has been processed through bone char. While there are no animal parts left in the sugar, many vegans are not okay with the practice of using animal parts in the refining process.
This refers to white sugar, brown sugar, and powdered sugar.
One easy way to ensure that your sugar has not been processed with bone char is to look for Organic or Non-Gmo sugars as bone char is not allowed with either of these.
Some sugar packages also say bone char free.
This is not the case in most other countries. Learn more about why your sugar might not be vegan.
Many people believe that since there’s no eggs in the dough, that they could just eat the dough; however, flour is actually more a risk for salmonella poisoning than eggs.
For that reason, we do not recommend eating this dough.
However, we do have an edible vegan chocolate chip cookie dough that you can eat. As well as a gluten free edible vegan chocolate chip cookie dough.
I have been making this recipe every few weeks since it came out. My family and I love the cookies as well as neighbors I have made them for. They are always requesting more of those cookies. The last couple of times I made them they didn’t turn out well. I thought I was making a mistake when mixing them. Then I saw the change you made in the recipe. I’m happy to say I made the first version and they turned out perfectly! I flatten them just a little before baking. I will be using the 1st version from now on!! Thank you for another terrific recipe.
So glad to hear that you enjoyed it that way!
These tasted SO good!! Mine were cakey though. I don’t usually have a heavy hand with the flour. I wonder if it could happen with over baking?? Do they usually get a crisp edge when you make them?
The edge should be crisp. Cakey usually means too much baking soda vs the flour, but the flour could be the reason.
These renewed my faith that I can continue to bake as a Vegan… Delicious
Vegan for a couple years now and haven’t had a homemade cookie in all that time until now.
I did use organic brown sugar so it took me a little longer to blend the butter and sugar (also used homemade vegan butter so could have been that as well). Little more speed and blended a little longer and that worked well!
Mine also had to cook longer (about 25 minutes). They didn’t fall on their own so I had to pat them down with a spoon after about 10 minutes and then they flattened the rest of the way on their own.
Tasted Amazing, the slightest of slight feeling of dry mouth after eating one so I might add another spoon of the butter or a bit more milk next time but that’s pure pickiness because id Buy these as they came out today – 1st attempt
Wish we could leave pictures because they came out looking So professional and way better than when I’d make non vegan cookies
** p.s. this makes a Fantastic vegan “raw cookie dough” for ice cream or snacking… 2 in 1!
Thank you again, your recipes really are changing my life ❤️
This means the world to us, I’m so happy that you were able to enjoy cookies again
Best cookies ever! Don’t hesitate to try this recipe. Literally just had a cookie and had to come here and leave a review. Cookies came out so moist and soft. These cookies melt in your mouth.
yay!
These are so good and easy to make. Thank you!
my first time making chocolate chip cookies and they came out perfect thanks to this recipe! 👍
So glad to hear you enjoyed it
they taste amazing and so easy to make. but mine stay in a ball shape.. any tips?
We’ve update the recipe to help people this was happening too. Hopefully this helps
Any advice for making the cookies less cakey? I followed everything to the exact measurement and they still turned out cakey. The flavor was delicious though.
Hmm, we’ve never heard them described as cakey. That typically happens from mismeasurement, especially the flour ratio. If you’re scooping the flour, we’ve encourage you to spoon flours into cups or use the grams measurements
Did you try them again? Mine also turned out cakey. The flavor was SO good…but I’m not sure why that happened. I am going to try scooping the flour in, but I usually don’t have a problem with too much flour.
These are delicious! I also wanted to share the app/website FEP Chocolate List which helps consumers find chocolate companies that don’t use child slave labor on their farms. Thanks for the recipe!
Thank you