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!
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 have quite 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!
This batch makes 15-16 large cookies.
Going large comes naturally to me, I actually have to make extra effort to make things small, so it usually doesn’t happen.
These are soooo easy to make! And serve them up with some delicious non-dairy milk for a milk and cookies treat.
Served warm they are fantastic as the chocolate is all gooey and melty.
When you take them out the oven they’re still super soft and only very slightly browned on top. As they cool down they firm up.
What you’re looking for to let you know they’re done is they should be slightly browned on top and the edges should be set – not hard – just set, like they’re the shape they’re going to stay. They’ll still be very soft and gooey and not firm at all in the middle. That’s fine, as they cool the magic happens.
I found 15 minutes to be the right baking time for these, so that they’re still soft and chewy but have a bit of crunch too.
You’ll love how soft, chewy, slightly-crunchy, sweet and satisfying these chocolate chip cookies are. One of these cookies with a cup of tea or a glass of non-dairy milk makes a very satisfying afternoon snack.
Keep them in an airtight container at room temperature and they’ll stay fresh for up to a week.
I’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.
For more delicious chocolate chip cookies, check out these great recipes:
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Chocolate Cookies
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Vegan Chocolate Chip Cookies
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Prep Time: 20 mins - Cook Time: 15 mins
- Total Time: 35 mins
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Yield: 16 -
Category: Baking, Cookies, Dessert -
Cuisine: Vegan
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 Corn Starch
- 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.
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
Wow!! Wow!! Wow!! Made your cookies on December 8, 2016. Gave some to two neighbors. They LOVED them.they said the cookies were very filling and filled with flavor. They were speechless when I told them the cookies were totally egg and butter free. I want to make recipes from the dinner section now.
Thanks!!!!!!!!!!
Renee
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Yay! So happy to read your comment Renee! Thanks for posting! 🙂
I baked these today and they taste amazing! However, they didn’t spread as much as the ones you’ve made in the picture, and stayed roundish, any idea of what I did wrong? (I measured out all the ingredients accurately with electronic weights as well)
Hi Cecilia! I don’t think you did anything wrong, I’m wondering if it’s cold where you are currently? The reason I say that is some recipes call for chilling the dough before baking and this is precisely to avoid the ‘spread’ of the cookies. I quite like the spread so I generally don’t chill my dough. However, if you’re in a cold climate or let’s say your butter is very hard to start off with, then it could have the same effect. To counteract this you could just bake for a minute or two longer. All the best! 🙂
Hi ! Can I substitute coconut oil in for the Vegan butter? Also I do not have corn starch is it 100 percent needed ? Thanks <3
Hi Melissa, omitting the corn starch should be fine. I don’t know about using coconut oil instead of vegan butter though. It could work okay, but I did get a comment on my shortbread cookies saying that someone had tried this and it didn’t work out. So it might work and it might not. Definitely let us know if you do try it and how it turns out! All the best!
I just made these cookies and I used coconut oil instead of vegan butter because I ran out, and they came out perfectly fine! I believe coconut oil can normally be used as a 1:1 for vegan butter in most cases 🙂 Although my cookies did harden up a bit, I don’t think it was due to the coconut oil, cause I did leave them in the oven for a little bit too long by accident. Otherwise they should be perfectly good to go 😉
Thanks Roma! 🙂
Just made these cookies, and they are so so good! Thanks for posting this because cookies are hands down one of the things that are hard to perfect. The only thing is that they tasted a bit more on the chewy side which isn’t REALLY a bad thing but I couldn’t tell if it was a bit raw or not. Maybe I took them out a bit too early, though the bottoms and tops were perfectly cooked. Whatever – they’re still damn good and will make them again 🙂
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Hi Roma, so glad you liked them! If they seemed a bit too chewy just leave them a couple of minutes longer next time. The longer they stay in the oven, the more crunch they will have.
Best cookies ever ! I chilled the dough for 30 minutes before putting them in the oven and came out puffy! Not like the picture at all, but they were indeed “soft, chewy, slightly-crunchy”. Thanks!
Caroline from France
This would be from chilling the dough – they hold their shape more if the dough is cold when going in. So glad you liked them! 🤗
Hi! Just found this blog post and would love to try it! If I used margarine would it be considered as vegan?
Margarine is fine – some are vegan and some aren’t though, you just have to read the ingredients list, the ingredients to watch out for are usually buttermilk and whey. But usually you can find one that doesn’t contain those ingredients. Just also check that it is good for baking as well, as some are just meant for spreading.
Hi Alison, I am reading the recipe and in the description it says ‘add the butter, sugar and cream’, but it says nothing about cream in the ingredients list?
Hi Miranda, I mean to add the vegan butter and sugar and cream together, so basically, add the butter and sugar and then using the electric mixer, ‘cream’ them together before adding the other ingredients. Hope this clarifies! Let me know if you have any other questions.
Ingredient list doesnt mention cream but directions do. I’m confused. What kind of cream and how much? Maybe I’m overlooking something.
There’s no cream, it just means to cream the butter and sugar together. If you mix them in an electric mixer together it ‘creams’ them together. It’s just standard baking terminology. 🙂
Step 2 states add cream. Step 3 is add milk. Where is the cream coming from? It is not on the ingredient list.
‘Cream’ is to ‘cream’ the butter and sugar together. It’s not an ingredient, it’s an action.
Hey, do you think I could make these with vegan ‘smarties’ instead? Love your recipes 🙂
Hi Tash! Thank you! So glad you like the recipes! By smarties do you mean the candy shell and chocolate on the inside? I had no idea you could get vegan ones, how cool! I think those would be amazing in these cookies! In terms of quantity I would use about a cup of smarties to replace the chocolate chips. Let us know how they turn out! 🙂
Oh Alison, these were delicious. I told my son to try a vegan cookie. He didn’t even get two chews in before he said “these are good!” They are absolutely delicious. I made them and I started to wonder if they were vegan they were so delicious!! Best cookie recipe ever. Even better than non vegan cookies! Thank you for sharing!
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That is too awesome Elizabeth, thanks so much for your great comment! Love it! 🙂
I made these once and they turned out fluffy! strange but good! I think i overdid the flour.
Could you substitute the sugar out with something else to lower the sugar content? Would stevia work? If so do you know how much would be the equivalent?
Hi Davina, you could try just reducing the sugar amount, and see how it goes. I have not tried using something like stevia so can’t advise. 🙂
hi, could I use only regular white sugar? I don’t have any brown sugar… does is influence the consistency?
That should be okay, the flavor will be (very slightly) altered and brown sugar is a little denser/heavier than white, but on the whole the differences are small, and the switch should be totally fine. 🙂
Thanks so much for this recipe. I used almond milk instead and baked only 12 minutes. They turned out great!
Awesome, so glad you enjoyed them, thanks for posting. 🙂
Made these last night, delicious and gobbled by all!
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Awesome! Thanks for posting! 🙂
These cookies did not turn out the way I wanted to or expected them to. They stayed in high balls, didn’t flatten out like the photos. I love flat, chewy cookies and these just weren’t it. So far the only cookies that have turned out like the photos have been the snickerdoodles. Not sure what is different, I am not making any substitutions in the recipe.
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Hi Bails, that is such a pity, it’s definitely not supposed to happen, but some factors can cause cookies to not flatten properly, usually it is when the cookie dough is still too cold when it goes in the oven. So it’s a good idea to beat your vegan butter and sugar for a bit longer so that it’s really soft and room temperature before you continue. And then if they are still not flattening once in the oven, let them cook a couple of minutes longer. Hope this helps! All the best!
Just made these. They turned out really well and just how you said – ‘are soft, chewy, slightly-crunchy, sweet and satisfying’.
Thanks for the recipe.
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Brilliant! So glad they came out well, thanks for posting! 🙂
I made these a couple of days ago for my cookie-addicted omni best friend. I’m vegan and at his house a few times a week, and he’s always eating cookies that I can’t have! I halved the recipe as I didn’t want a full batch – still came out with 10 large cookies. He was super impressed, and like many others have said, he couldn’t even tell they were vegan! Delicious! Thank you for this tasty and easy recipe 🙂
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That is fantastic to hear! Thanks for sharing and the great review! 🙂
This recipe was awesome I just had to use less flour, but they were delicious.Thanks!
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So glad they were delicious. Thanks Dee! 🙂
Hi! I made these last weekend and although they did not flatten out (I did press them down a little in the middle of baking), they were great! So soft, chewy and crunchy on the edges <3 I would like to make these again, but can you do the dough day before baking? It would save time and they would be ready faster for fathers day lunch 🙂
Hi Annie, sure yes, you can make the dough in advance (even a couple of days in advance would be fine) and keep it in the fridge and then roll them into ball and bake when you’re ready.
Thank you for your quick response! I was just making the dough! 😀 I´m gonna bake few cookies for me and then save rest of the dough and bake the cookies tomorrow morning for my family <3
Awesome! I forgot to mention, because the dough will be chilled, the cookies might not spread as much as usual. You could leave for a couple of minutes longer, or you could flatten them with a fork before going into the oven. Or maybe you’ll just enjoy them a bit more puffy! 🙂
Thank you for sharing this recipe. I love it. I’ve been playing around with a few recipes looking for the PERFECT texture and “almost” get it right, but these cookies are exactly the way I love chocolate chip cookies.
Awesome! 🙂