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 350°F (180°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 350°F (180°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
Hello Alison! Can I replace the sugar for maple syrup? if so, how much should I use and is there anything else I should consider when using maple syrup? Hopefully you can answer me soon as I want to bake them today 🙂
Hi Kattia, it’s not a straight swap for regular sugar as it is more of a wet ingredient. There is info in this article from Tablespoon about how to do the swap but it’s not something I’ve tried and I’m not at all sure how well it would work. All the best!
Such a good recipe. Your recipes have yet to fail me, thank you so much xx
★★★★★
Also the non vegan family all loved them!
★★★★★
Yay!
So glad to hear that Emma! Thanks for the wonderful review!
probably the best textured vegan cookies i have ever made! usually they turn out more cakey, but this one has a nice crunch on the outside, is soft and chewy on the inside and has a great overall cookie-ness. my family, who are usually against vegan stuff, really liked them, and i love them too! thank you, will definitely make again!
i used coconut oil instead of vegan butter, and used 40g of caster sugar to get the crunch. all worked just fine.
★★★★★
Thanks so much Jessica, so happy to hear they came out great! 🙂
These are my favourites! Sometimes I use half all purpose flour and half oats and it works wonderfully and gives a really nice texture.
★★★★★
Awesome! Thanks for sharing Mitzi!
Delicious! Best vegan cookie recipe I’ve tried so far!
★★★★★
Awesome! Thanks so much Sarah!
I made this and it was delicious! A few changes that altered the final result were:
– using half whole wheat AP flour and half unbleached white AP flour
– using half a flax egg rather than corn starch and decreasing the amount of milk to balance the liquid from the flax egg
– chilling the finished dough for about 10 minutes
I was very happy with the final result. It is the first time that I have even made a vegan cookie that did not completely flatten and melt to a brittle! Can’t wait to see what the next batch is like. I will probably use the base for other flavored cookies.
–
★★★★
Glad you enjoyed them! Thanks for sharing!
Best vegan cookie recipe, highly recommend trying these and easy to bake !
★★★★★
Thanks so much Emily! 🙂
This is my all time favorite chocolate chip cookie recipe!! Thank you!
★★★★★
So happy to hear that Maria! Thank you! 🙂
I absolutely love these! Just wondering if they can be frozen (and the chocolate cookies) and if so is it best to freeze the dough or the cooked cookie… plus should they just defrost at room temperature? Thanks!
★★★★★
Hi Sophie, yes the baked cookies can be frozen and you can also freeze the unbaked cookie dough, the best way is to roll them into balls and then freeze the cookie dough balls. You can then just bake them from frozen, allowing an extra couple of minutes baking time to account for them being frozen.
I am baking a batch right now for the 6th time during the past few months. They are absolutely delicious! Thank you for the recipe 🙂
Yay! Thanks Deena! 🙂
This is by far the best chocolate chip cookie recipe I’ve baked. I had to sub vanilla with almond extract because i had ran out of vanilla and i had no idea, and the substitution was not bad at all, but i only did 1/2 TBSP to ensure the extract did not overpower the other flavors.
Perfect, chewy on the inside, crispy on the outside, cookies!
★★★★★
Awesome! Thanks so much for sharing and the great review Georgina! 🙂
Thank you for this recipe, also substituted butter with coconut oil and 1 cup sugar with 2/3 . Killer!
So glad to hear that, thanks for sharing Sara.
Great and easy vegan cookies recipe!
★★★★
hi I would like to try this recipe but I cant seem to find vegan butter at my local supermarket. Is there another substitute that I can use?
Hi there, usually you can find a dairy free margarine and that will work just fine. Otherwise you can make a homemade vegan butter that also works great in baking. 🙂
I’ve made these cookies a handful of times now and they are seriously so delicious!!! I had my sister visiting from home and she made them with me and LOVED them…she went back home and has made them herself!! Lol. I LOVE LOVE LOVE these cookies. Today I added a TBSP of cocoa powder to make them chocolate chocolate chip cookies and they came out AMAZING!!! Probably my favorite cookies of all time. ♡♡♡♡♡
★★★★★
omg this has become my go to for everything vegan. If I’m searching a recipe and it’s not on here, I won’t make it!! Lol!! Love this site. I’ve made a lot of things from here. I have to remember to comment more. ♡
Yay! Thank you so much Melissa! 🙂
Wonderful! 18 year egg and milk allergic college kiddo loved them! This website has become my ‘go to’ for everything! Thank you so much!
★★★★★
Awesome! Thanks so much Jo! 🙂
Wow! I’ve tried so many vegan chocolate chip cookie recipes, and none of them have done it for me. Til now. These are amazing and they totally do what they are advertised to do. I used coconut oil instead of vegan butter, and white sugar instead of brown – only about 2/3 of a cup. By the way, it’s so incredibly helpful that you post about potential substitutions. Wondering what the cornstarch does. Is that the secret ingredient? I will definitely be making these again. And again. Thanks!
★★★★★
So glad you enjoyed them! 🙂
These came out so delicious! Today I’m making them again, but also adding dried cranberries and orange zest. They’ll be perfect for the holidays! Thanks so much.
★★★★★
Thanks so much for this recipe! I’ve been vegan for a year and a half but had been scared of baking this entire time, for whatever reason. I finally decided I needed to make some cookies and these were delicious. My boyfriend said they’re the best chocolate chip cookies he’s ever had, and he’s a harsh critic! I wish I could post a picture of them here.
★★★★★
Hi Brittany! I’m so happy to hear they were a hit! Yay! Thanks so much for the wonderful review. If you’re on instagram you can post a pic there and if you do please tag us so we definitely see it. 🙂
These are the best! I tried so many vegan cookie recipes, but they always would turn out hard. These are just perfect! If you follow the recipe it will turn out perfect
★★★★★
Thanks so much Olivia! 🙂
Hey, i totally love your website. Your recipes are really good. A lot of explanation. Unfortunately, my cookies were a disaster. They were so liquid. I had to add extra (a lot) flour which made the cookies in the end so dry. I’ll try again with an other type of butter and sugar. I never ever came to the point where you had a creamy texture. Mine, was very dry ( it looked like there was too much sugar in it). I want this recipe to work😉
Hi Kare, I’m so sorry to hear they weren’t a success! did you make any substitutions of ingredients?