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

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Cookies

    The Best Vegan Chocolate Chip Cookies

    Published: Oct 21, 2020 Updated: Oct 23, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Chocolate Chip Cookies

    These vegan chocolate chip cookies are the best ever! They are soft, chewy, slightly-crunchy, perfectly sweet and totally satisfying. They’re also super easy to make.

    Vegan chocolate chip cookies in a stack.

    These vegan chocolate chip cookies are soft and chewy with just enough ‘crunch’ to be satisfying as you bite into them.

    And these cookies were polished off at speed in our house! They’re always very popular.

    And when you look at the cookie dough that these cookies make, then you really understand why people eat cookie dough as is. I just about managed to resist eating the cookie dough so that this batch of cookies could get made! But if you do just want to eat straight cookie dough then check out our divine edible vegan cookie dough.

    If you love cookies as much as we do (and oh we really do love them!) then check out our vegan peanut butter cookies and our super popular vegan chocolate cookies too.

    Ingredients You’ll Need For These Cookies:

    Photo of the ingredients needed to make vegan chocolate chip cookies.

    Ingredient Notes

    • Vegan butter – is the best option for these cookies in terms of flavor and texture. Some readers have made it with coconut oil and reported good results but the best option is going to be vegan butter. You can also make your own homemade vegan butter which has coconut oil as the base ingredient. 
    • Vegan chocolate chips – you can use either vegan chocolate chips or chocolate chunks which is just a chopped up bar of vegan chocolate. We have made these cookies both ways or using a mix of chocolate chips and chunks. It works perfectly no matter how you do them. In some countries it can be a struggle to find vegan chocolate chips so in that case just chop up a bar of dark chocolate or vegan chocolate. Of course you don’t quite have the symmetry of perfect little chocolate chips but that’s okay.
    • Soy milk – can be replaced with a different non-dairy milk.
    Vegan chocolate chip cookies laid out on a white plate.

    How To Make Vegan Chocolate Chip Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • These cookies are soo easy to make. 
    • Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together. 
    Collage of two photos showing vegan butter and sugar added to stand mixer and creamed together.
    • Then add soy milk and vanilla and mix that in. 
    Two photo collage showing soy milk and vanilla added to stand mixer and mixed in.
    • Add all purpose flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix it together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Then add the dry ingredients in with the wet and mix in by hand (not by actual hand, just using a spoon for this part instead of the electric mixer) into a thick cookie dough. 
    Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.
    • Add in the chocolate chips and mix them into the batter.  
    Two photo collage showing chocolate chips added to cookie dough and folded 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 them evenly onto the parchment lined baking tray. Aim for 20 cookies. 
    • Place into the oven and bake for 10-12 minutes until the edges are set and the tops are very slightly browned. 
    Two photo collage showing cookies on a baking tray before and after baking.
    • When they come out of the oven, take a few chocolate chips and press them down into the tops of the still warm cookies. 
    Collage of two photos showing extra chocolate chips being pressed into the warm cookies on the baking tray.
    • They’re still very soft when they come out of the oven, but they firm up significantly as they cool. 
    A chocolate chip cookie leaning against a stack of cookies.

    Recipe Tips

    Measure your flour correctly. I recommend weighing your flour on a food scale for the best accuracy or, if you don’t want to weigh it, then make sure to use the spoon and level method. Spoon the flour into a measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.

    If the cookie dough is too dry to roll into balls then simply add in a tablespoon of non-dairy milk and try again. 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 firm brick or stick style of vegan butter vs a 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, a tablespoon at a time until you have the right consistency. 

    If the cookies didn’t spread then simply flatten them with a fork immediately as they come out of the oven.

    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. 

    Baking Time. Ovens do differ, so keep an eye on them. Soft and chewy is around 10-12 minutes. If you want them nice and crunchy you can leave them baking for up to 15 minutes.

    A stack of chocolate chip cookies.

    Recipe Q&A

    Can I make these gluten-free?

    Yes! We have done it, check out our recipe for vegan gluten-free chocolate chip cookies. 

    How do I store these cookies?

    Keep them stored in an airtight container at room temperature and they’ll stay fresh for up to a week.

    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. 

    A chocolate chip cookie about to dip into a glass of soy milk.

    More Vegan Cookies

    1. Vegan Coconut Cookies
    2. Vegan Lemon Cookies
    3. Vegan Sugar Cookies
    4. Vegan Oatmeal Cookies
    5. Vegan Pumpkin Cookies
    6. Vegan Gingerbread Cookies
    Stack of two vegan chocolate chip cookies with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan chocolate chip cookie leaning against a stack of cookies.

    Vegan Chocolate Chip Cookies

    These vegan chocolate chip cookies are the best ever! They are soft, chewy, slightly-crunchy, perfectly sweet and totally satisfying. They’re also super easy to make.
    4.84 from 106 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Total Time: 32 minutes
    Servings: 20
    Calories: 174kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • 1 cup Light Brown Sugar (200g)
    • ¼ cup Soy Milk (60ml) or other non-dairy milk
    • 1 Tablespoon Vanilla Extract
    • 2 cups All Purpose Flour (250g)
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • 2 teaspoons Cornstarch
    • ½ teaspoon Salt
    • 1 cup Vegan Chocolate Chips (175g) + more to press into the tops when they come out the oven*
    Prevent your screen from going dark

    Instructions

    • Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together.
    • Then add the soy milk and vanilla and mix in.
    • Add your flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix together.
    • Add the dry ingredients to the wet and mix in by hand (don't use your electric mixer for this part) into a thick cookie dough.
    • Add the chocolate chips and mix in to distribute as evenly as possible.
    • Preheat the oven to 350°F (180°C).
    • Roll into balls and place them evenly on a baking tray covered with parchment paper. Aim for 20 cookies. 
    • Place into the oven and bake for 10-12 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 into the tops of the warm cookies.
    • Allow to cool and firm up directly on the tray. 
    • Once properly cooled store in an airtight container.

    Video

    Notes

    1. Measure your flour correctly using the spoon and level method (spoon the flour into a measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup). Alternatively weigh it on a food scale. 
    2. Cornstarch has a softening effect on baked goods and this contributes to these cookies being very soft and chewy. 
    3. If you can’t get vegan chocolate chips then just chop up a bar of vegan chocolate and use chocolate chunks instead. 
    4. Bake for 10-12 minutes for a soft cookie. If you prefer them more on the crunchy side then you can bake them for up to 15 minutes. Ovens do vary though so keep a close eye on them. 
    5. If your cookies didn’t flatten in the oven then just flatten them with a fork as soon as they come out of the oven when they’re still hot. 
    6. This recipe was first published in 2016. It has been updated with new photos and clearer instructions but the recipe itself is unchanged. 

    Nutrition

    Serving: 1Cookie | Calories: 174kcal | Carbohydrates: 25.1g | Protein: 1.9g | Fat: 7.4g | Saturated Fat: 2.9g | Sodium: 194mg | Fiber: 0.9g | Sugar: 13.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Grilled Tofu
    Vegan Mashed Sweet Potatoes »
    8.8K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Ash Howard says

      November 19, 2022 at 3:47 pm

      Alison, yet another great recipe and brilliant tasting cookies. I would like to ask your advice though, this cookie mixture was fairly runny and gooey making it difficult to roll into balls without it sticking to my hands. When I compare the texture to that of the chocolate cookies this one is completely different, do you have any advice/suggestions please?5 stars

      Reply
      • Alison Andrews says

        November 20, 2022 at 12:26 pm

        Hi Ash, it’s actually not supposed to be runny or gooey, if you see in the photos and video, it’s a thick cookie dough, maybe not ‘quite’ as thick as the chocolate cookie dough but not dramatically different at all. Did you use a different flour or anything like that? If not, then it might just be that something went a very small amount wrong, not dramatically though if they still came out good! Thanks for posting and so glad they tasted great anyway!

        Reply
    2. Kathy says

      October 16, 2022 at 1:59 am

      Amazing recipe, this is my go to cookie recipe for birthday parties and it’s always a hit!5 stars

      Reply
      • Alison Andrews says

        October 17, 2022 at 11:16 am

        Awesome Kathy! Thank you so much!

        Reply
    3. Danae Almarza Molina says

      September 25, 2022 at 2:20 pm

      Hola muy buena receta, una consulta puedo reducir a la mitad el bicarbonato de sodio?
      Agradecería mucho tu respuesta saludos.

      Reply
      • Alison Andrews says

        September 26, 2022 at 10:55 am

        I think you could, it may make the texture more dense though.

        Reply
    4. Anni says

      August 25, 2022 at 5:07 am

      These are amazing!!! Thank you so much!!! I love all of your recipes. If I freeze these cookies how much time does it take them to unthaw?5 stars

      Reply
      • Alison Andrews says

        August 25, 2022 at 10:33 am

        Thanks Anni! If you thaw them at room temperature then it takes up to 3 hours. But it’s usually easier to just thaw them overnight in the fridge.

        Reply
    5. Wendy says

      February 13, 2022 at 5:55 pm

      Soooo good! I used Bob’s redmill gluten free flour. They didn’t last a day in my house!5 stars

      Reply
      • Alison Andrews says

        February 17, 2022 at 12:46 pm

        Yay! So glad to hear that Wendy, thank you!

        Reply
    6. Cathy says

      December 12, 2021 at 7:27 pm

      The best chocolate chips cookies ever!
      I make double batches all the time as my teens would go through 8-9 of them per day if I don’t stop them.
      I made some by adding cocoa powder in the flour mix and made it double chocolate chips cookies, it is just amazing. Also made some with matcha powder, it is simply the best ever!
      Thanks so much for this awesome recipe!!5 stars

      Reply
      • Alison Andrews says

        December 13, 2021 at 11:08 am

        That’s so awesome Cathy! Thanks a million for the great review!

        Reply
    7. Kirsten says

      November 25, 2021 at 2:36 am

      Thanks for this wonderful go-to chocolate chip cookie recipe! I put a twist on it this time by adding a vegan marshmallow between two layers of the dough to make s’mores cookies, and they turned out absolutely delicious!

      Reply
      • Alison Andrews says

        November 26, 2021 at 10:58 am

        That sounds delicious! Thanks for sharing Kirsten!

        Reply
    8. Vera says

      August 07, 2021 at 2:50 pm

      Amazing!!5 stars

      Reply
      • Alison Andrews says

        August 10, 2021 at 10:04 am

        Thanks Vera!

        Reply
    9. Namarta Sharma says

      July 09, 2021 at 9:56 pm

      Hi! I ran out of brown sugar and was thinking of substituting it with coconut sugar. Would that work for this recipe?

      Reply
      • Alison Andrews says

        July 10, 2021 at 9:50 am

        It should work! Coconut sugar can be a bit drier in baked goods but I think it would still work.

        Reply
    10. Thranduil says

      June 30, 2021 at 8:30 pm

      oh wow these are truly amazing! I spent an hour reading through recipes for vegan chocolate chip cookie recipes before I found one that read like it would make a good cookie.

      it did not. it made an Amazing cookie the likes of which I can see selling in a bakery for 5 euros a piece.

      I added one more tablespoon of vegan butter since the batter felt slightly dry as I was mixing it (it incorporated well) and used a cut up chocolate bar that came out perfectly because of the bits of almost shaved chocolate that mixed right into the batter~

      they were so good that we couldn’t stop commenting on how perfect they were, and I’m not even that big on sweets. the dark chocolate and slight amount of sugar were perfection

      (I also bet these would be good with a bit of flax added and/or some chopped almonds for a vegan trail food)

      amazing! thank you for sharing this! I will be sharing your link with all my friends & family! thank you for letting me share my love of baking with my vegan friends in a recipe that I can eat too since it doesn’t need coconut oil and I swapped the soy milk for almond milk since I can’t have soy. this is perfect for everyone!5 stars

      Reply
      • Alison Andrews says

        July 01, 2021 at 9:31 am

        Thanks so much for the amazing review! So happy they were a success! 🙂

        Reply
    11. Charlotte says

      June 12, 2021 at 8:21 am

      Just made these today and they were amazing! Best vegan cookies I’ve ever had! The only problem was that they didn’t spread out in the oven, would you know why? I’ve measured everything perfectly (except I don’t have a kitchen scale so I measured in cups) and didn’t substitute any ingredient, but I only used half the amount of sugar because I don’t like things too sweet. I put the dough in the fridge too but only for about 10 minutes, maybe I shouldn’t have done that? (I had forgotten to turn the oven on and din’t want to leave the dough out for too long…) I baked one batch for 15 minutes and the other for 12 minutes, both turned out soft and chewy, and since they didn’t spread they kinda looked like big cookie clouds! They taste amazing but yeah, just wondering if you have any idea why this happened. I’m not good at baking…

      Also for anyone else wondering if you can cream the butter and sugar without an electric mixer, it’s possible, just requires a bit of elbow grease and a strong whisk! The dough was a bit too clumpy after adding the dry ingredients so I just mixed it with my hands.

      Great recipe though, thanks for sharing!5 stars

      Reply
      • Alison Andrews says

        June 12, 2021 at 8:31 am

        Hi Charlotte! So happy you loved the cookies! The fridge time can definitely reduce the spread, usually when you don’t want your cookies to spread, that’s when you chill them in the fridge first. But it’s also fine if they don’t spread, just flatten them gently with a fork as soon as they come out the oven still warm. This works great! Thanks for sharing and the awesome review!

        Reply
    12. Pru says

      June 08, 2021 at 9:13 pm

      These look delicious! I want to attempt these tomorrow, I wanted to ask if I need to refrigerate the dough or can I make them straight away?

      Thanks

      Reply
      • Alison Andrews says

        June 09, 2021 at 7:45 am

        You can make them straight away!

        Reply
    13. Maren says

      May 29, 2021 at 11:04 pm

      Super tasty! fluffy and buttery <35 stars

      Reply
      • Alison Andrews says

        May 30, 2021 at 7:52 am

        Thanks Maren!

        Reply
    14. Susan Tuffnell says

      May 25, 2021 at 4:19 pm

      Reduced the sugar by 20g due to personal taste, added some cranberries and raisins, only made 12 as we love big cookies. Amazing, absolutely the best vegan cookies I have ever made, hubby and kids told me so. I have been told that this has got to be my go to recipe for cookies from now on. Thanks for making me a food hero.5 stars

      Reply
      • Alison Andrews says

        May 27, 2021 at 7:55 am

        Awesome! Thanks so much for the fab review Susan!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!