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.
Sidny says
hey i made these two times, i love them. They’re the perfect cookie, perfectly crunchy but soft inside! i made them about half the size so i got 32 cookies out of the recipe, without changing the temperature or cooking time.I also froze the unbaked cookies, 6 cookies per log to bake up when i want some!
Angelica says
Hey, this recipe looks great! Do you think I could substitute the all purpose flour for oat flour?
Alison Andrews says
Hi Angelica, you could replace some of the all purpose with oat flour but not all of it. If you want a gluten free version, then a gluten-free all purpose flour blend is the best bet.
Ingrid says
I made these with gluten-free flour and they turned out great! A new favourite recipe 🙂
Alison Andrews says
Awesome! Thanks Ingrid!
Jeanne Rose says
These chocolate chip cookies are great! My husband said they’re the best chocolate chip cookies he’s ever had!
Alison Andrews says
So happy to hear that! Thanks so much!
Kavi says
I have a dilemma so it’s my birthday next week and I have to bake my own cake 🙁 so what I’m thinking is making a cookie cake like at millie’s cookies, so do you reckon ur recipe would work if I just put all the dough together to make a big cookie, or will I have to add more ingredients?
Alison Andrews says
I haven’t tried it like this but I don’t see any reason why it wouldn’t work.
Kathy O says
Would this cookie dough be ok if frozen? Would it be best if already shaped in the balls or not? Recommendations?
Alison Andrews says
Hi Kathy, yes it’s fine to freeze the cookie dough but definitely best if you roll them into balls first. That way you can either thaw first before baking or just bake directly from frozen. Just allow a few extra minutes cooking time.
Brittany says
I am so glad I found this recipe. I never thought to weigh the flour. These are the best vegan chocolate chip cookies. This is my new go to recipe and I love how it makes a few over a dozen so I can have leftover cookie dough to eat!
Alison Andrews says
So happy to hear that Brittany! Thanks for sharing!
Olivia says
One of the best vegan recipes I’ve tried!
I substituted arrowroot powder for cornstarch and they turned out great! Everyone in my family loved them and couldn’t even tell that they were vegan.
Alison Andrews says
Awesome! Thanks Olivia!
Amee says
Hi. Thanks for the recipe. I would like to know if I can replace corn starch with something else or can it be omitted, Thank you.
Alison Andrews says
You can omit it.
Katie Mealing says
I don’t have an electric mixer. Can I still make these?
Alison Andrews says
You can probably mix the vegan butter and sugar together by hand with a bit of arm power, it won’t be the same as ‘creaming them together’ but I don’t think that will be a deal breaker for this recipe. Let your vegan butter soften at room temperature first to make it as easy as possible.
Deborah Holoboff says
My grand babies and families love, love, love, this recipe. It is the only one I use when making chocolate chip cookies. ????
Alison Andrews says
Thanks so much Deborah!
Emma says
I made these recently and they were PERFECT, exactly like fresh bakery cookies you buy from the shops. I loved how soft and chewy they were. My question is how could i adapt this recipe to make the cookies double chocolate? How would i incorporate the cocoa powder? I know you have a separate recipe for those but these were the perfect chewy consistency i want. Many thanks
Alison Andrews says
So glad you enjoyed them Emma! I do highly recommend you try our vegan chocolate cookies, they are super good too! But to adapt this recipe, I would just replace half a cup of flour with half a cup of unsweetened cocoa powder. I can’t vouch for it though as I haven’t tried it, but this is where I would start if I were adapting this recipe. All the best! 🙂
Kattia says
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 🙂
Alison Andrews says
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!
Emma O'Driscoll says
Such a good recipe. Your recipes have yet to fail me, thank you so much xx
Emma O'Driscoll says
Also the non vegan family all loved them!
Alison Andrews says
Yay!
Alison Andrews says
So glad to hear that Emma! Thanks for the wonderful review!
Jessica Wilkinson says
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.
Alison Andrews says
Thanks so much Jessica, so happy to hear they came out great! 🙂
Mitzi says
These are my favourites! Sometimes I use half all purpose flour and half oats and it works wonderfully and gives a really nice texture.
Alison Andrews says
Awesome! Thanks for sharing Mitzi!
Sarah says
Delicious! Best vegan cookie recipe I’ve tried so far!
Alison Andrews says
Awesome! Thanks so much Sarah!