If you’re looking for the ultimate vegan chocolate chip cookie recipe, you’ve just found it! These cookies are soft, chewy, and packed with melty chocolate chips—all without eggs or dairy.
Even better? They’re made in just one bowl, require no chilling, and come together in minutes! This recipe is foolproof, meaning you’ll get perfect cookies every time.
With over 350+ five-star reviews, this is a tried-and-true classic that even non-vegans will love. Let’s get baking!
Why You’ll Love These Vegan Chocolate Chip Cookies
✔ Soft, chewy & loaded with chocolate – The texture is absolute perfection!
✔ One-bowl recipe – No extra dishes to wash.
✔ No chilling required – Bake them right away for instant cookie cravings.
✔ Easily adaptable – Works with different vegan butter brands and even gluten-free flour.
✔ Everyone will love them – No one will guess they’re vegan!
Ingredients You’ll Need (with Substitutions)
Wet Ingredients:
- 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) – Replaces eggs for the perfect chewy texture. Can sub with 4 tbsp non-dairy milk, applesauce, or vegan yogurt.
- ½ cup vegan butter, softened – Brands like Earth Balance, Miyoko’s, or homemade vegan butter work great. Can sub with coconut oil (cookies will be denser).
- ¾ cup brown sugar – Adds chewiness and depth of flavor. Sub with coconut sugar or granulated sugar + 1 tbsp molasses.
- 1 teaspoon vanilla extract – Enhances the flavor.
Dry Ingredients:
- 1 ¾ cups all-purpose flour – Use gluten-free flour blends like Bob’s Red Mill or King Arthur for a GF option.
- 2 teaspoons cornstarch – Helps create a soft, chewy texture. Sub with tapioca or arrowroot starch, or omit if needed.
- ¾ teaspoon baking soda – Helps cookies rise.
- ¼ teaspoon salt – Enhances flavor. Increase to ¾ tsp if using unsalted vegan butter.
- ¾ cup dairy-free chocolate chips or chunks – Brands like Enjoy Life, Trader Joe’s, or Hu Kitchen work great!
How to Make Vegan Chocolate Chip Cookies
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, cream together vegan butter and brown sugar until light and fluffy.
- Stir in the flax egg and vanilla extract until well combined.
Step 3: Add Dry Ingredients
- Add the flour, then sprinkle cornstarch, baking soda, and salt over the top.
- Mix until a soft dough forms.
Step 4: Fold in Chocolate Chips
- Stir in the chocolate chips or chunks. The dough will be thick and slightly sticky—this is perfect!
Step 5: Scoop & Bake
- Scoop 1-2 tablespoon portions of dough onto the prepared baking sheet. Use a cookie scoop or roll with your hands.
- Bake for 9-11 minutes, or until edges are just set and slightly golden. The cookies will look soft in the center—this is key for chewy cookies!
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for Perfect Vegan Cookies
✔ Don’t overbake! – The cookies will look slightly underdone when you take them out, but they firm up as they cool.
✔ Use room temperature ingredients – Helps everything mix smoothly.
✔ For bakery-style cookies: – Roll the dough into balls, then press a few extra chocolate chips on top before baking.
✔ For crispier cookies: – Bake for an extra 1-2 minutes.
✔ Sprinkle with sea salt – This enhances the chocolate flavor and takes them to the next level!
Recipe Variations & Substitutions
🍪 Nutty Chocolate Chip Cookies – Add ½ cup chopped walnuts or pecans.
🍪 Double Chocolate Version – Replace ¼ cup flour with cocoa powder for rich chocolate cookies.
🍪 Gluten-Free Option – Use a 1:1 gluten-free flour blend. Avoid almond flour—it won’t work here.
🍪 Coconut Sugar Swap – Use coconut sugar for a refined sugar-free version.
Storage & Freezing Instructions
How to Store
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Stays fresh for up to 1 week in the fridge.
Can You Freeze Vegan Cookies?
Yes! These cookies freeze beautifully.
✔ Freeze Cookie Dough – Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
✔ Freeze Baked Cookies – Store in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
Serving Suggestions
🍨 Pair with Vegan Ice Cream – Crumble these cookies over dairy-free vanilla or chocolate ice cream for an indulgent treat.
☕ Dunk in Almond or Oat Milk – The classic way to enjoy warm cookies!
🎉 Make Cookie Sandwiches – Spread vegan frosting between two cookies for a delicious cookie sandwich.
Frequently Asked Questions
1. Can I make these without vegan butter?
Yes! Substitute coconut oil, but note that the cookies will be denser. You can also use applesauce for a lower-fat version, but the texture will be softer.
2. Why did my cookies turn out too flat?
This usually happens if your butter was too melted or the dough was overmixed. Try refrigerating the dough for 10-15 minutes before baking.
3. Can I use almond flour instead of all-purpose flour?
No, almond flour won’t work in this recipe. Instead, try my Almond Flour Cookies for a grain-free option.
4. What’s the best brand of vegan chocolate chips?
Some great dairy-free chocolate options include:
✔ Enjoy Life – Fully vegan and allergy-friendly.
✔ Trader Joe’s Semi-Sweet Chips – Accidentally vegan!
✔ Hu Kitchen Chocolate Gems – Sweetened with coconut sugar.
Final Thoughts
These Perfect Vegan Chocolate Chip Cookies are soft, chewy, and loaded with melty chocolate chips. Whether you’re vegan or not, you’ll love how easy, quick, and delicious they are!
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