Vegan chocolate chip cookies that are soft, chewy, slightly-crunchy, sweet and satisfying. They’re also super easy to make!
These vegan chocolate chip cookies are soft and chewy with just enough ‘crunch’ to be satisfying as you bite into them.
Jaye has officially declared these his favorite! Which is very high praise, considering the fabulous desserts we make on the regular.
But these were polished off at speed I tell you – I barely got a look in!
No wonder people eat cookie dough as is, I mean look how awesome this cookie dough looks!
But I managed to resist eating it so that this batch of cookies could get made!
How to make vegan chocolate chip cookies
These cookies are soo easy to make.
Add some vegan butter and sugar to the bowl of an electric mixer and cream them together.
Then add in some soy milk and vanilla and mix that in.
Then add in some flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix it together and then add the dry ingredients in with the wet and mix in by hand (not by actual hand, just using a wooden spoon for this part instead of the electric mixer) into a thick cookie dough.
Add in the chocolate chunks or chocolate chips and mix in.
Preheat your oven to 350Ā°F (180Ā°C) and line a baking tray with parchment paper.
Roll the cookie dough into balls and place evenly onto the parchment lined baking tray.
Place into the oven and bake for 15 minutes until the edges are set and the tops are very slightly browned.
When they come out of the oven, take a few chocolate chips and press them down into the tops of the still warm cookies.
They’re still very soft when they come out of the oven, but they firm up significantly as they cool.
Vegan Chocolate Chunks vs Chocolate Chips
I used chocolate chunks in these cookies (regular slabs of vegan chocolate chopped into chunks). It works just as well as vegan chocolate chips, if you struggle to get hold of them, or if they’re quite pricey.
Of course you don’t quite have the symmetry of perfect little chocolate chips but whatevs.
What I actually did here was use chocolate chunks for the cookie dough, but when the cookies came out of the oven all warm and soft, I took a few chocolate chips (the perfectly symmetrical ones) and pushed a few of those into the tops of the cookies.
So we have a mix of chocolate chunks with a few chocolate chips, I thought that was pretty much perfect here!
Served warm these cookies are fantastic as the chocolate is all gooey and melty.
Troubleshooting these vegan chocolate chip cookies
The cookie dough is too dry to roll into balls. Depending on the brand of vegan butter that you use, your cookie dough could be the perfect consistency (as mine was) or a little dry.
If the brand of vegan butter you use has a lower water content (a firmer brick of vegan butter vs a very soft spread for example) then your resulting cookie dough may be too dry to easily roll into balls. If this happens, just add in a little more non-dairy milk.
You may also have accidentally used too much flour – I recommend weighing it for the best accuracy or, if you don’t want to weigh it, then make sure to use the spoon and level method.
An easy fix for dough that is too dry is to compensate by adding in extra non-dairy milk. Just use only as much as needed to get you a cookie dough that will easily roll into balls.
The cookies didn’t spread. When you cream the vegan butter and sugar together it is supposed to warm it up enough so that when you add the other ingredients you end up with a cookie dough that is fairly warm and pliable.
If your butter/sugar mix didn’t cream together for long enough and your vegan butter was very cold, or even if the weather is just very cold, it can end up that your cookie dough is too chilled and your cookies don’t spread.
If you know this is something that has happened for you before you can definitely just flatten your cookies with a fork before they go into the oven.
But if they have already baked and have come out like round balls, you can quickly flatten them with a fork when they come out the oven too when they are warm and easy to work with. And then just put them back in and let them bake an extra couple of minutes if needed.
15 minutes was too long for my cookies. Ovens do differ, so keep an eye on them. You will know they are done when they are nicely golden brown on top. They should not be over-browned.
Q&A
Can I use coconut oil instead of vegan butter? Some have done it and reported good results in the comments! You can also make your own homemade vegan butter which has coconut oil as the base ingredient.
Can I use white sugar instead of brown? Yes you definitely can. It’s great either way or you can use a mix of both.
Can I use a different non-dairy milk? Any non-dairy milk should do fine here. I used soy milk but almond milk should work great too as should pretty much any non-dairy milk.
Can I make these gluten-free? Yes! We have done it, check out our recipe for vegan gluten-free chocolate chip cookies.
Can I freeze these cookies? Yes, they are freezer friendly for up to 3 months!
Can I make the cookie dough ahead of time? Yes you can, keep it in the fridge for up to 4 days and then let it come to room temperature before rolling into balls and baking them as usual.
You’ll love these vegan chocolate chip cookies! They are:
- Soft and chewy
- Slightly-crunchy
- Perfectly sweet
- Satisfying
- Packed with chocolate chunks!
Keep them stored in an airtight container at room temperature and they’ll stay fresh for up to a week.
More vegan cookies!
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Chocolate Cookies
- Vegan Sugar Cookies
- Vegan Peanut Butter Cookies
- Vegan Oatmeal Cookies
We’d love to know what you think of these vegan chocolate chip cookies, let me know in the comments and please rate the recipe too. Thanks so much.
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Vegan Chocolate Chip Cookies
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 16
Print Recipe
Pin RecipeDescription
Vegan chocolate chip cookies that are soft, chewy, slightly-crunchy, sweet and satisfying. Also – super easy to make! Perfect as a snack or dessert.
Ingredients
- 1/2 cup (112g) Vegan Butter
- 1 cup (200g) Brown Sugar
- 1/4 cup (60ml) Soy Milk (or other non-dairy milk)
- 1 Tbsp (15ml) Vanilla Extract
- 2 cups (250g) All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cornstarch
- 1/2 tsp Salt
- 1 cup (175g) Vegan Chocolate Chips or Chunks + more to press into the tops when they come out the oven)*
Instructions
- In an electric mixer, cream the butter and sugar together.
- Then add the soy milk and vanilla and mix in.
- Add your flour, baking soda, baking powder, corn starch and salt to a mixing bowl and mix together.
- Add the dry ingredients to the wet and mix in by hand until properly mixed into a thick cookie dough.
- Add the chocolate chips or chunks and mix in to distribute as evenly as possible.
- Preheat the oven to 350Ā°F (180Ā°C).
- Roll into balls and place evenly on a baking tray covered with parchment paper.
- Place into the oven and bake for 15 minutes until the edges are set and they are very slightly browned on top.
- When they come out of the oven, press a few more chocolate chips or chunks into the tops of the cookies (optional)
- Allow to cool and firm up before transferring to a wire cooling rack.
- Once properly cooled store in an airtight container.
Notes
*I used chocolate chunks (vegan chocolate cut into chunks) for the cookie dough and then a few chocolate chips to press into the tops when they came out of the oven.
*Weigh your flour for the most accurate results.
*Adapted from Daily Rebecca, with inspiration from Gimme Some Oven.
- Category: Baking, Cookies, Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Large Cookie (of 16)
- Calories: 203
- Sugar: 15.4g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 3.2g
- Carbohydrates: 30g
- Fiber: 1.7g
- Protein: 2.7g
Keywords: vegan chocolate chip cookies
Followed the recipe and mine came out a bit dry š. Added coconut oil the second time and still dry..
Hi Marisol, sorry to hear that! My advice would be to either weigh your flour on a food scale or use the spoon and level method for measuring flour and that should fix it! All the best! š
These are the best cookies ever! I used chunks of dark chocolate instead of chips and that just made them even better. I totally recommend themš¤¤š
Awesome! So glad you enjoyed them. I think chocolate chunks is a VERY good idea in these cookies too. š
These turned out perfect! I used a flax egg instead of cornstarch b/c I dont like it….. Lol anyways they are wonderful
★★★★★
So glad you enjoyed them! Thanks for the wonderful review. š
Hello wonderful recipe, can i use sunflower oil instead fo vegan butter? thank you!
I didn’t put in the corn starch because I didn’t have any to hand. Used golden caster sugar and cashew milk too (once again because that’s what I had to hand). My mixture was a little sticky and gloopy so I added more flour as I had read in a previous comment here. Still wasn’t as stiff so I stuck it in the fridge to let it harden a bit which done the trick (I don’t know if it was because of my butter or that I have a small kitchen that heats up easily with the gas oven being on) the end result was lovely soft baked style cookies which was really tasty. I had to bake mine for 20mins (I have a gas oven and tried to guess the temp which I set at gas mark 3, maybe I need to put it higher next time). Brilliant easy recipe regardless if you need to make something sweet quick!
★★★★★
Thanks for sharing and the awesome review Sarah, so happy they turned out well! š
Thought you’d like an update! I made these for my better half to take to his work today as they were all having a baking day. So many were shocked that it was vegan and commented how delicious it was. He also stole a few for himself and I had a couple since so many cookies were made out of the batch! Thanks again
So glad they were a hit! Thanks for sharing Sarah! š
Definitely going to try this out.. I never seen cornstarch for cookies..what does it do?
★★★★★
Just provides a little extra crunch. š
Best chocolate chip cookies i’ve ever had! And so easy to make! I omitted the corn starch and used vanilla sugar instead of vanilla extract but the cookies came out great anyway.
Thanks for the recipe!
★★★★★
Awesome! I’m so happy you love the recipe! Thanks so much for the wonderful review. xo
I really like this recipe and so do my boys. Very quick to put together in just minutes and even quicker for the boys to yum yum them down; a big hit in my kitchen. I wanted to know if there is an alternative to corn starch I can use?
Hi Gail, so glad you and your boys like the recipe! You can omit the corn starch, it’s to provide a little crunch to the cookies, but it is not a crucial element. All the best! š
I didn’t have brown sugar, so I used regular white sugar and added in probably 1/4 c agave syrup and some coconut flakes. Very yummy
★★★★★
Thanks for sharing and the awesome review Haley! š
amazing! chopped up a bar of baker’s chocolate because the vegan chips @ my supermarket were nowhere to be found and it was AMAZING! topped them with flaked sea salt and walnuts instead of extra choc chips.
★★★★★
Sounds awesome! Thanks for sharing and the wonderful rating! š
Hey
thanks for the recipe. I used it and they turned out great (with coconut oil btw)
I entered the website again today to write down the recipe but i cant see the ingredients list anywhere.
Hi there, sorry the website was temporarily down today and we were having some issues. You should be able to see the recipe card again at the bottom of the post. š
Crispy on the outside and chewy on the inside! So good! Thank you for this recipe. This is great cookie dough for the freezer to eat raw!
★★★★★
Awesome! Yes, it makes fantastic cookie dough! Thanks for the great review. xo
Cookies were a huge hit for my kids. I made the chocolate chip. Plan to make more this week for the hospital staff where my husband is.
thanks again
★★★★★
Fantastic! So happy to hear they were a hit. Thanks for the awesome review. xo
These are BY FAR the best vegan chocolate chip cookies I’ve ever had. AMAZING!!
★★★★★
That is the best thing to hear! Thank you so much Courtney! xo
Okay so I have to say these are the best freaking cookies ever! Vegan or not! Passed them out and people could not believe it was actually vegan. I have to say I enjoyed about 4 or 5 myself lol. I did tweak the recipe a little. I used vanilla agave instead of vanilla extract and rice milk in substitute of soy milk. Still came out wonderful! I look forward to trying your other recipes.
★★★★★
Awesome Stephanie! Thank you so much for the amazing review. xo
Thanks for the recipe! I made them and they’re delicious. However, I followed the recipe exactly but the dough was very wet (I couldn’t form them into balls.) Any advice? š
Hi Tara, I would add a couple of tablespoons of flour to counteract that if it happens again. I would assume the vegan butter used had a higher water content than what I used, which could have caused it to be more wet than my dough was. So glad they were still delicious though! š
Seriously no one would ever know these are vegan, they are absolutely perfect! So easy too. Perfect recipe, thanks.
★★★★★
Yay! So glad you liked them, they are always a massive hit when I make them too. Thanks for the great review. š
These are amazing! Just the right amount of chewiness in a perfectly soft and decadent cookie. In love right now. Thanks for the recipe.
★★★★★
Awesome! Thanks for the great review Felicity! š
I made these for a colleague’s farewell and they were a complete hit! Perfectly chewy, like proper American cookies, I had to keep reminding people that they were actually vegan, because no one could believe it!
★★★★★
Haha, that’s too awesome! Thanks so much for the wonderful review Jamie. š
My cookies were a success. My children loved them! They came out great.
I added a little more of the GF flour and they held up pretty well. I think next time, I will leave the milk for last and check the consistency.
Thanks Alison
Wonderful news! Thanks for sharing! š