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.
This recipe is amazing. We live at almost 6,000ft elevation so trying to adapt recipes for elevation AND to be vegan has made me almost stop baking. This was one so easy to adjust and it turned out perfect. For anyone else at elevation, I added a tablespoon of flour and subtracted a tablespoon of sugar. Perfect. Thank you!!
That’s so awesome Christi! And thanks so much for sharing that info too! 🙂
Hi, I only have 100g butter left, should I decrease all the other ingredients proportionately? Or should I just add 12g oil?
I think you’d be okay to leave it all as is (don’t add extra oil), if the dough is too dry then add a tablespoon extra of non-dairy milk.
Today is my sister in law’s 40th birthday! I told her that I’d make her choice of dessert for her and she chose chocolate chip cookies. Now I’m the only vegan in the family but I only bake vegan and they’re always impressed. I tried another recipe from another vegan website but they didn’t turn out great. Glad I tried them before I made them for her! My next recipe was this one. These really are THE BEST cookies and you’ll never know they’re vegan. I did chill my dough a bit before baking. These are definitely going into regular rotation. Yum!
Awesome Nicole! Thanks so much for the great review.
These are incredible!! I’m going to make again and again!
Thanks Hannah!
These cookies were a big hit. Delicious.
Thanks Kristine!
Really good and easy! They taste the way they should. Got gobbled up in no time.
Awesome! Thanks Rochelle!
Thankyou so much for this recipe! Made the best vegan cookies. I always struggle finding a recipe which makes chewy cookies, mine always end up more cake-like but these were perfect. Highly recommend!
Awesome! Thanks Afona!
Alison,
I have this recipe printed in my Recipe Binder because I love it so much! I often make a half-batch which makes exactly 12 cookies using a standard cookie scoop. I always chill the dough before scooping as well – I find it keeps the cookies from expanding too much in the oven. Trader Joe’s chocolate chips are my go-to. Thanks for the perfect vegan cookie recipe!
Awesome! Thanks for sharing Kaitlyn!
This will be my go to! Didn’t change a thing and they turned out just as described. Thank you!
So happy to hear that Karen! Thanks for sharing!
This is definitely the best chocolate chip cookie I have ever tasted. I sent some with my daughter to her work. She texted me this response: “What kind of sorcery is this cookie?”
My grandsons loved them and my husband keeps asking why I’m giving all his cookies away.
Thank you for this amazing recipe.
Hahaha I love that! Thanks so much for sharing Joanne!
Great recipe! I found the dough was kinda crumbly but once I mixed with my hands it came together well. I also had vegan chocolate chunks so I just used those and it made a yummy gooey chocolate chip cookie!
I want to make these but wondering how do you think they would come out if I cut it to 1/2 to 2/3 cup of sugar. I usually decrease sugar in recipes. Thanks. They look amazing.
You can certainly try reducing the sugar! Let us know how it goes!
Hi Debbie!
I usually cut the sugar in half for all the recipes I use (just because I don’t like things too sweet), and did the same with this recipe. It is absolutely delicious and holds together well, the taste and texture are perfect for me! I’ve made it countless times now, it’s a staple dessert for my friends and family, we just can’t get enough!
I also made it with part all purpose, part almond flour and that works well too, you just have to spread it a bit more before baking and it can be a bit bitter, so be mindful of how much you add.
Thank you Alison for the recipe, seriously, it is just so good!! x
Thanks so much Lili!
No idea what happened but the mix was far too wet, no chance of rolling a ball. I added more flour but that didn’t really help. Was a right old sticky mess getting them on the sheet! Taste ok but they’re not right.
Something definitely went wrong there. Did you substitute any ingredients?
Big winner!
I omitted the cornflour because I like crunchy. I added in about 1/4 -> 1/2 cup almond flakes too.
Another perfect and favourite recipe from lovingitvegan.com
(You can see the results on instagram – I had larger chocolate chips in the cupboard. 😉
Awesome! Thanks Duane! They look fantastic.
They taste fantastic! Thank you for posting this recipe.
Thanks so much Duane!
Hi! I’m 10 years old and love to bake. The cookies are great, but one thing is that it seemed there wasn’t enough liquid, so I added a little more.
Hi Jemma, so glad you enjoyed them and well done on being flexible enough to add a bit more liquid when it was needed! Thanks for sharing!