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.
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:
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.
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.
- Then add soy milk and vanilla and mix that in.
- Add all purpose flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix it 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.
- Add in the chocolate chips and mix them into the batter.
- 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.
- 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.
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.
Recipe Q&A
Yes! We have done it, check out our recipe for vegan gluten-free chocolate chip cookies.
Keep them stored in an airtight container at room temperature and they’ll stay fresh for up to a week.
Yes, they are freezer friendly for up to 3 months.
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.
More Vegan Cookies
- Vegan Coconut Cookies
- Vegan Lemon Cookies
- Vegan Sugar Cookies
- Vegan Oatmeal Cookies
- Vegan Pumpkin Cookies
- Vegan Gingerbread Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Chip Cookies
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*
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
- 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.
- Cornstarch has a softening effect on baked goods and this contributes to these cookies being very soft and chewy.
- If you can’t get vegan chocolate chips then just chop up a bar of vegan chocolate and use chocolate chunks instead.
- 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.
- 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.
- This recipe was first published in 2016. It has been updated with new photos and clearer instructions but the recipe itself is unchanged.
Marisol Mejia says
Followed the recipe and mine came out a bit dry ????. Added coconut oil the second time and still dry..
Alison Andrews says
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! 🙂
Jemma Currey says
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 them????????
Alison Andrews says
Awesome! So glad you enjoyed them. I think chocolate chunks is a VERY good idea in these cookies too. 🙂
Tiffany Owens says
These turned out perfect! I used a flax egg instead of cornstarch b/c I dont like it….. Lol anyways they are wonderful
Alison Andrews says
So glad you enjoyed them! Thanks for the wonderful review. 🙂
Gisela says
Hello wonderful recipe, can i use sunflower oil instead fo vegan butter? thank you!
Sarah says
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!
Alison Andrews says
Thanks for sharing and the awesome review Sarah, so happy they turned out well! 🙂
Sarah says
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
Alison Andrews says
So glad they were a hit! Thanks for sharing Sarah! 🙂
Celeste says
Definitely going to try this out.. I never seen cornstarch for cookies..what does it do?
Emma says
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!
Alison Andrews says
Awesome! I’m so happy you love the recipe! Thanks so much for the wonderful review. xo
Gail W says
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?
Alison Andrews says
Hi Gail, so glad you and your boys like the recipe! You can omit the corn starch, it’s not a crucial element. All the best! 🙂
Haley says
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
Alison Andrews says
Thanks for sharing and the awesome review Haley! 🙂
mariah says
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.
Alison Andrews says
Sounds awesome! Thanks for sharing and the wonderful rating! 🙂
Nits says
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.
Alison Andrews says
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. 🙂
Nbluto says
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!
Alison Andrews says
Awesome! Yes, it makes fantastic cookie dough! Thanks for the great review. xo
Kelly says
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
Alison Andrews says
Fantastic! So happy to hear they were a hit. Thanks for the awesome review. xo
Courtney says
These are BY FAR the best vegan chocolate chip cookies I’ve ever had. AMAZING!!
Alison Andrews says
That is the best thing to hear! Thank you so much Courtney! xo
Stephanie Gills says
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.
Alison Andrews says
Awesome Stephanie! Thank you so much for the amazing review. xo