Vegan Chocolate Chip Cookies
These Vegan Chocolate Chip Cookies are everything you want in a classic cookie — soft and chewy in the middle with perfectly crisp edges, and melty chocolate chips in every bite!
Chocolate chip cookie lovers rejoice! You can make them vegan, and no one will ever know! This scrumptious cookie recipe has finally been added to our ongoing collection of delicious vegan cookies!
They join our 5-star favorites: Chocolate Chip Oatmeal Cookies, 1 Bowl Vegan Peanut Butter Cookies, Almond Flour Thumbprint Cookies, and Vegan Snickerdoodles. You can never have too many cookie recipes!
The Best Vegan Chocolate Chip Cookies
I’ve tested countless vegan chocolate chip cookie recipes over the years, and this one is my absolute favorite. Made from scratch with pantry staples, no chilling, no eggs, no fuss, and ready in under 30 minutes!
They bake up soft and chewy with golden edges and pools of gooey chocolate in every bite. Best of all, they taste just like the classic version, but secretly better because they’re vegan!
Made with simple ingredients and no weird substitutions, this recipe replicates the nostalgic homemade taste you love. They’re easy to make, freezer-friendly, and absolutely irresistible fresh from the oven—even the dough is straight out of the bowl edible worthy!
So grab your bowl and let’s bake a batch of irresistible cookies. It’s the best natural air freshener too!
Ingredient Notes
In this recipe, everyday pantry ingredients are combined to create rich, chewy chocolate chip cookies with classic flavor everyone will love.
Here’s everything you’ll need, plus easy swaps and tips:
- Vegan butter — Miyoko’s Cultured Vegan Butter is my favorite for taste and minimal ingredients. Swap: coconut oil (solid at room temp) for a slightly different flavor and texture. Or use your favorite non-dairy butter.
- Sugar — we used a mix of white and coconut sugar (you can use just one type if preferred).
- Vanilla extract — pure vanilla for that classic cookie aroma.
- Unsweetened almond milk — Swap: any unsweetened plant milk (oat, cashew, soy, etc.).
- Flour — unbleached all-purpose or spelt flour for tender cookies. My go-to: Bob’s Red Mills Spelt Flour — cookies turn out slightly darker and denser but equally delicious!
- Baking soda — for lift and spread. Swap: 1 tsp of baking powder if you’re out of baking soda (the texture will be slightly different).
- Salt — mineral salt (pink Himalayan or sea salt) adds essential trace minerals and enhances sweetness.
- Vegan chocolate chips — Enjoy Life Chocolate Chips are my favorite (allergen-friendly, great melt). Swap: chocolate chunks, carob chips (butterscotch-like flavor), or chopped vegan chocolate bars.
Optional add-ins
- Chopped nuts (pecans, walnuts, pistachios) for crunch and protein
- Dried fruit (cherries, cranberries, raisins) for chewy sweetness
- A pinch of cinnamon or sea salt flakes on top before baking for extra flair
How to Make Vegan Chocolate Chip Cookies
Making chocolate chip cookies is fun and easy. Feel free to have a few spoonfuls of the cookie dough — it’s my favorite part of making cookies!
Here’s a quick look at the process with photos to guide you:
Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper or a silicone mat, or lightly greased with oil.
Mix dry ingredients: In a small bowl or measuring cup, whisk together flour, baking soda, and salt. Set aside.
Cream the wet ingredients: In a large bowl, beat softened vegan butter and sugars together for 1 minute by hand or with a hand mixer until light and fluffy.
Add liquids: Pour in almond milk and vanilla. Beat for 1–2 minutes until very creamy and whipped.
Combine: Add half the dry mixture and mix until just combined. Add the remaining dry ingredients and stir until no streaks remain. Fold in chocolate chips — save a few to press on top for that bakery look.
Scoop & bake: Drop rounded tablespoonfuls of dough 2 inches apart on prepared sheets (use a cookie scoop for uniform size). Press a few extra chips onto each mound. Bake 10–12 minutes until edges are golden, but centers still look slightly soft (they firm up as they cool).
Cool: Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Yields about 2 dozen cookies — double the batch if you’re sharing (or want extras for freezing!).
Now sit back and enjoy the smell and taste of your freshly baked cookies!
Baking Tips for Perfect Cookies
- Soften the butter properly — Let the butter sit at room temperature for 30–60 minutes until soft but not melted. This helps when creaming the sugar and butter.
- Don’t overbake — Pull the cookies when they look slightly underdone and still tender in the center (they’ll firm up as they cool on the sheet). Overbaking makes them dry and crisp rather than chewy (unless you prefer a crisper cookie).
- Sugar & flour choices — All-coconut sugar or whole-wheat flour will make the cookies darker (great flavor, just a different look). For classic golden color and lighter texture, use a mix of white and brown sugars with all-purpose or light spelt flour.
- Uniform size — Use a trigger cookie scoop (1½–2 tablespoons) for consistently sized, evenly baked cookies.
- Coconut oil substitute — If swapping butter for coconut oil, make sure it’s at room temperature, along with the other wet ingredients. Cold liquids will cause the coconut oil to solidify, making stirring tougher.
Storage & Freezing
Baked Cookies
- Counter: Store in a covered container or loosely covered for 4–5 days — they stay soft and chewy.
- Refrigerator: Keep in an airtight container for up to 2 weeks (great if you want them to last longer).
- Freezer: Cool completely, then freeze in freezer-safe containers or bags for 2–3 months. Thaw at room temperature or in the fridge — they taste just as fresh!
Cookie Dough
- Refrigerator: Store in an airtight container for 4–5 days — perfect for baking fresh batches throughout the week.
- Freezer: Scoop into 1½-inch balls, freeze on a sheet until solid (about 1 hour), then transfer to a freezer bag or container for up to 2 months. Best part: Bake straight from frozen — add 2–4 extra minutes to the recipe time. No thawing needed!
More Easy Dessert Recipes!
- Favorite Vegan Brownies
- Chocolate Chip + Banana + Oatmeal Bites (4 Ingredients)
- Chocolate Chia Pudding
- Southern Blackberry Cobbler
- Vegan No-Bake Cookies
If you try this easy cookie recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
Vegan Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: Makes 24 cookies 1x
- Diet: Dairy-Free, Vegan
Description
These soft, chewy vegan chocolate chip cookies are made with pantry staples — no eggs, no dairy, no chilling required. Ready in under 30 minutes, gluten-free adaptable, and packed with gooey chocolate chips — the perfect classic treat everyone will love!
Ingredients
- 1/2 cup (113g) vegan butter (I used Miyoko’s), at room temp*
- 1/2 cup (85g) coconut sugar
- 1/4 cup (43g) pure cane sugar
- 3 tablespoons unsweetened cashew or almond milk
- 2 teaspoons vanilla extract
- 1 1/2 cups flour (light spelt (149g), all-purpose (180g) or gluten free flour blend)
- 1/2 teaspoon baking soda
- 1/4 teaspoon mineral salt
- 1 cup (175g) vegan chocolate chips (I used Enjoy Life)
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat, or use the baking sheet as is, un-greased.
Cookie Dough: Combine flour, baking soda, and salt in a small bowl, set aside. Beat butter, coconut sugar, and pure cane sugar in a large mixing bowl until creamy. Add almond milk and vanilla extract, and beat until fluffy and creamy, about 1 – 2 minutes. Add 1/2 of the flour and mix to combine, add the remaining flour and mix again. Stir in chocolate chips.
Scoop: Drop rounded 1 1/2-2 tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Place in the oven and bake for 10 to 12 minutes (don’t overbake). Cool on baking sheets for 2 minutes, then move to wire racks to cool.
Makes 2 dozen cookies.
Storing:
- Baked Cookies: Baked cookies will stay fresh stored in a covered container for 4 – 5 days. To keep longer, let them cool completely, then store them in freezer-safe containers in the freezer for up to 2 months.
- Cookie Dough: Store cookie dough in an airtight container in the refrigerator for up to 4-5 days. You can keep it longer in the freezer for up to 2 months.
Notes
*Substitute the butter with room-temperature coconut oil. When using room-temperature coconut oil, make sure all other wet ingredients are at room temperature as well; otherwise, the coconut oil will seize and harden.
Optional Add-Ins: Add nuts such as chopped pecans, walnuts, or pistachios. Dried fruits like cherries or cranberries would be delicious.
Pull the butter out early, so it has time to come to room temperature. It’s important that the butter is softened, but not melted, so it will cream well with the sugars.
Don’t overcook the cookies. They will look tender and slightly underdone, but will firm up as they cool.
If using only coconut sugar, your cookies will be darker. This will also happen if using a heavier flour, such as whole wheat. For lighter cookies, use a mix of white and brown sugars, and all-purpose or light spelt flour.
For flour measurements in grams, see this Flour Weight Chart.
The recipe can easily be doubled.
RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining the baking sheet, and this cookie scoop works great for making uniform cookies!
Nutrition information is calculated using 1/2 cup vegetable margarine (since there is no calculation for Miyoko’s butter).
Nutritional values are estimates only. See our full nutrition disclosure here.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
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💡 Helpful tip: Chill the cookie dough for 15-20 minutes in the fridge before baking for an even more perfect chewy texture. You can also freeze the dough balls and bake from frozen for 2-4 extra minutes – great gift prep!
Love these cookies. I am by no measure a good cook, but wow, this recipie is easy and flexible. People actually ate what I made which is a success for me! I used water rather than milk and also avocado oil instead of the vegan butter. Came out fabulous.
I found this recipe a few years ago… although I am not vegan myself I keep going back to this recipe every time I want chocolate chip cookies. Seriously, I haven’t used any other recipe since I found this, it’s perfect!
This is my favourite cookie recipe on earth! The cookies turn out so soft and chocolatey.
That’s wonderful to hear and I couldn’t agree more! Thanks for sharing, Anna. Cheers :)
Amazing. I used coconut oil. Definitely my go to for chocolate chip cookies now.