The Best Vegan Chocolate Chip Cookies

top down view of a vegan chocolate chip cookie broken in half and surrounded by a bunch of vegan chocolate chip cookies on a marble slab

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5 from 48 reviews

The best vegan chocolate chip cookie recipe with no funny ingredients and no chilling time! Just a simple, straightforward, amazingly delicious chocolate chip cookies that bake up perfectly every single time!


Units Scale
  • 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)


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat, or use baking sheet as is, un-greased.

Cookie Dough: Combine flour, baking soda and salt in small bowl, set aside. Beat butter, coconut sugar and pure cane sugar in 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 remaining flour and mix again. Stir in chocolate chips.

Scoop: Drop rounded 1 1/2 – 2 tablespoons full of cookie dough onto prepared baking sheet, keeping 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, move to wire racks to cool.

Makes 2 dozen cookies.


  • Already Baked Cookies: Baked cookies will stay fresh stored in a covered container for 4 – 5 days. To keep longer, let them cool completely and store them in the freezer for up to 2 months in freezer safe containers.
  • Cookie Dough: Store cookie dough in an airtight container for up to 4 -5 days in the refrigerator. You can keep it longer in the freezer for up to 2 months.


*Substitute the butter with room temp coconut oil. When using room temp coconut oil, make sure all other wet ingredients are at room temp as well, or the coconut oil will seize up 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 all coconut sugar, your cookies will be darker in color. 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.

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.