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, but if your dough turns out too dry and you didn’t weigh it then this could also be the reason.
You can just 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.
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? A gluten-free all purpose flour blend is the magic ingredient when you want to make a recipe gluten-free. I am busy working on a recipe for gluten-free chocolate chip cookies that are sooo good, watch this space!
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
- Perfectly sweet
- 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.
Sign up to our email list for a fabulous 10-recipe ebook (entirely free) and to stay updated with all our latest recipes posted to the blog.
Vegan chocolate chip cookies that are soft, chewy, slightly-crunchy, sweet and satisfying. Also – super easy to make! Perfect as a snack or dessert.
- 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)*
- 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.
*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.
- Category: Baking, Cookies, Dessert
- Cuisine: Vegan
- 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