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Vegan chocolate chip cookies

Vegan Chocolate Chip Cookies

  • Author: Alison Andrews
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 20
  • Diet: Vegan


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.


  • 1/2 cup (112g) Vegan Butter
  • 1 cup (200g) Light Brown Sugar
  • 1/4 cup (60ml) Soy Milk (or other non-dairy milk)
  • 1 Tbsp 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 (+ more to press into the tops when they come out the oven)*


  1. In an electric mixer, cream the butter and sugar together.
  2. Then add the soy milk and vanilla and mix in.
  3. Add your flour, baking soda, baking powder, corn starch and salt to a mixing bowl and mix together.
  4. Add the dry ingredients to the wet and mix in by hand (don’t use your electric mixer for this part) until properly mixed into a thick cookie dough.
  5. Add the chocolate chips and mix in to distribute as evenly as possible.
  6. Preheat the oven to 350°F (180°C).
  7. Roll into balls and place evenly on a baking tray covered with parchment paper. Aim for 20 cookies. 
  8. Place into the oven and bake for 10-12 minutes until the edges are set and they are very slightly browned on top.
  9. When they come out of the oven, press a few more chocolate chips into the tops of the warm cookies.
  10. Allow to cool and firm up directly on the tray. 
  11. Once properly cooled store in an airtight container.


*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. 

  • Category: Dessert
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 Cookie (of 20)
  • Calories: 174
  • Sugar: 13.9g
  • Sodium: 194mg
  • Fat: 7.4g
  • Saturated Fat: 2.9g
  • Carbohydrates: 25.1g
  • Fiber: 0.9g
  • Protein: 1.9g

Keywords: vegan chocolate chip cookies