These chewy, crisp-edged vegan chocolate chip cookies are so insanely good!
And whether you’re vegan or not, they’re sure to win over both your vegan and non-vegan family and friends. I’m not 100% vegan, but I definitely enjoy plant-based recipes as often as I can.
Note: This recipe is for traditional chocolate chip cookies made vegan. While this recipe can be made gluten-free if desired, I do use all-purpose flour. For a low-carb and naturally gluten-free version of chocolate chip cookies, check out my almond flour chocolate chip cookies here.
Vegan chocolate chip cookies bake up and taste just like your favorite traditional chocolate chip cookies—but without any animal products. These cookies are completely plant-based, and they’re super easy to make with only a few simple ingredients.
Vegan Chocolate Chip Cookies Recipe Ingredients
I’ve tested this recipe several ways (so you don’t have to!), and here’s what you’ll need to make these yummy treats:
- A Flax Egg: I’ve replaced the egg in this recipe with a flax egg, a healthy, easy-to-make vegan egg substitute. The flax egg provides structure and moisture.
- Vegan Butter: For this recipe, I used Miyoko’s Cultured Vegan Butter, which uses coconut oil as the primary ingredient. I also enjoy Earth Balance.
- Organic Cane and Brown Sugar: To avoid using conventional sugar, which is processed using animal products, use organic sugar. I used Wholesome’s cane and light brown sugar in this recipe. No, you can’t use maple syrup or honey here, they will spread out too much and won’t cook properly. This is a dessert, after all, so treat yo’ self!
- Pure Vanilla Extract: I recommend using pure vanilla extract (not imitation). I use Madagascar vanilla extract from Savory Spice Shop in all of my baking.
- All-Purpose Flour: I used all-purpose flour in this recipe. But you can make these cookies gluten-free by substituting the all-purpose flour with gluten-free all-purpose flour like the ones from Bob’s Red Mill and King Arthur Baking. Some gluten-free flours use milk powder, so check the ingredients list if that’s important to you. I often use the Bob’s Red Mill gluten-free flour, and Cup-for-Cup also makes a vegan gluten-free flour that works great.
- Baking Soda: Baking soda acts as a leavening agent in this recipe and helps the cookies rise.
- Kosher Salt: A little salt helps cut the sweetness of the cookies. I use kosher salt or Real Salt brand sea salt, whatever I have on hand.
- Vegan Chocolate Chips: I used Enjoy Life’s vegan semi-sweet chocolate chips in these cookies.
How to Make Vegan Chocolate Chip Cookies
These cookies come together quickly using just 9 simple ingredients! Here’s what you’ll need to do.
- Make the Flax Egg: To make the flax egg, mix 1 tablespoon ground flax meal with 3 tablespoons water in a small bowl and set aside for 15-30 minutes to thicken; see detailed instructions here.
- Mix the Butter, Sugar, and Flax Egg: Beat together the vegan butter (cold from the refrigerator) and the sugars. And then, add the flax egg and vanilla extract.
- Add the Dry Ingredients: Next, mix in the flour, baking soda, and salt. When combined, stir in the chocolate chips.
- Bake: Pop the cookies in the oven and bake until just beginning to brown, about 14-16 minutes.
Vegan Chocolate Chip Cookies Recipe Tips
And that’s it! Here are a few more tips for ensuring your vegan chocolate chip cookies come out perfectly every time.
- Use Cold Vegan Butter: Make sure your vegan butter is cold, not melted. I take mine right out of the refrigerator and add it directly into the mixing bowl.
- Let the Flax Egg Thicken: It’s quick, but don’t take a shortcut. Be sure to let it sit for 15-30 minutes for the flax seeds to absorb the water and gelatinize then use it right away. If it’s your first time making a flax egg, be sure to read about it here.
- Make Gluten-Free: You can make these cookies gluten-free by substituting the all-purpose flour with gluten-free all-purpose flour.
- No Need to Chill the Dough Before Baking: With traditional chocolate chip cookies, chilling the dough does make a difference in the way they bake. I have tested this vegan chocolate chip recipe both ways, and my cookies turned out better when I did not chill the cookie dough before baking. One note: if you’re baking on a very hot day, you might need to cool the dough for just a few minutes before baking.
- Storing and Freezing: Store baked cookies at room temperature in an air-tight container for up to 4 days. You can also store cookie dough in an air-tight container in the refrigerator for a day or two. Or in the freezer for up to 3 months.
More Plant-Based Desserts:Print
These vegan chocolate chip cookies are so insanely good! They taste just like your traditional chocolate chip cookies but are completely plant-based. And they’re super easy to make with only a few simple ingredients.
- 1 tablespoon flax meal (aka ground flax seed) + 3 tablespoons water to make your “flax egg”
- 1/2 cup vegan butter (I used Miyoko’s Cultured Vegan Butter)
- 1/2 cup organic brown sugar
- 1/4 cup organic sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (can use gluten-free)
- 1/2 teaspoon baking soda
- A pinch of salt
- 6 ounces vegan chocolate chips (or chunks)
- Heat the oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper and set aside.
- Make the flax egg by mixing 1 tablespoon of ground flax meal with 3 tablespoons water in a small bowl. Set aside for 15-30 minutes to thicken; the flax egg must thicken before use.
- Add 1/2 cup vegan butter and the sugars to the bowl of a stand mixer fitted with a paddle or whisk attachment (you can also use a hand mixer).
- Beat until thoroughly combined, about 30 seconds. Add the flax egg and vanilla extract. Mix until combined.
- With the mixer on low, add in the flour, baking soda, and salt. Mix until combined and stir in the chocolate chips.
- Scoop the dough into 12 mounds about 2-tablespoons in size, and transfer them to the prepared baking sheets (6 cookies on each sheet). Use a medium-size cookie scoop to easily get uniformly sized cookies.
- Lightly press the mounded cookies down using your fingers just until the cookies are an even thickness.
- Bake the cookies, one sheet at a time, until they’re golden brown around the edges and set in the center, 14 to 16 minutes. Transfer to a wire cooling rack and allow to cool for 10 minutes before serving.
Use Cold Vegan Butter: Make sure your vegan butter is cold, not melted. I take mine right out of the refrigerator and add it directly into the mixing bowl.
No Need to Chill the Dough Before Baking: I tried it both ways, and my cookies turned out better when I did not chill the cookie dough before baking. One note: if you’re baking on a very hot day, you might need to cool the dough for a few minutes before baking.
Make Gluten-Free: You can make these cookies gluten-free by substituting the all-purpose flour with gluten-free all-purpose flour.
Storing and Freezing: Store baked cookies at room temperature in an air-tight container for up to 4 days. You can also store cookie dough in an air-tight container in the refrigerator for a day or two. Or in the freezer for up to 3 months.
Keywords: vegan chocolate chip cookies, vegan cookies