This is the best recipe for vegan chocolate chip cookies you will ever find. Soft, chewy, and melt in your mouth delicious, they are everything you could ever want in a chocolate chip cookie recipe!
The Best Vegan Chocolate Chip Cookies
No flaxmeal
No chia seeds or egg replacer
Just 9 ingredients
No chickpeas
This is my tried-and-true best vegan chocolate chip cookies recipe that both vegans AND meat eaters love. Try the recipe out on all your friends.
How is it possible that these secretly vegan cookies taste so much like regular traditional chocolate chip cookies? It’s because the cookies are made with ONLY traditional chocolate chip cookie ingredients!
You may also like these Vegan Peanut Butter Cookies
Homemade chocolate chip cookies have been one of my favorite desserts for as long as I can remember.
Give me a choice, and I’ll choose chocolate chip cookies over cake or candy any day of the week. Even before I was tall enough to see above the kitchen table, I earned the nickname Cookie Monster.
Any time there were cookies around, I would be sure to find them.
So it makes sense that, upon going vegan, they were one of the very first recipes I veganized, along with these Vegan Pancakes and Vegan Cinnamon Rolls.
No one who tries the recipe can ever believe these soft and classic chocolate chip cookies are actually vegan!
Vegan Chocolate Chip Cookie Ingredients
The one bowl recipe is easy to make using basic ingredients, with no almond flour or applesauce, and no coconut oil required.
For the flour: Try the cookies with spelt flour, oat flour, or regular white all purpose flour. I have not tried using whole wheat flour so can’t vouch for that substitution. Be sure to leave a comment with results if you do try.
The fat source: Options that work include sunflower, coconut, or vegetable oil. Or sub a full fat vegan butter spread such as Melt Organic, Miyoko’s, or Earth Balance.
For the sweetener: Feel free to experiment with different types of sugar or sugar free alternatives such as xylitol or granulated erythritol.
You can also just use all of one type of sugar instead of two. The resulting cookies might be crunchy or spread more, or they might need more or less time in the oven, but edible baking experiments are the best kind of experiments!
*For keto chocolate chip cookies, try these Keto Cookies
Is Chocolate Vegan?
And are chocolate chips vegan? I’m asked these questions quite often, and thankfully the answer is that yes, chocolate itself is vegan.
While milk is sometimes added, there are many brands—even some generic grocery store brands—of vegan chocolate chips and chocolate bars that are becoming much easier to find.
If you want to seek out vegan chocolate chips at a regular grocery store, the best place to start is the natural food aisle. Most regular grocery stores should have a natural food section. Just ask an employee if you’re not sure where it’s located.
Look for one of the following brands: Enjoy Life, Simple Truth Organic, Target Simply Balanced, Lily’s Sweet Stevia Sweetened, Kirkland semi sweet (Costco brand), Guittard semi sweet or extra dark, Equal Exchange, Scharffen Berger dark chocolate baking chunks, Trader Joe’s semi sweet, Sprouts semi sweet, or Pascha.
(Note: Some of these packages say “may contain milk” on the label because the chocolate chips are made in a facility where non-vegan products are also produced.
Most vegans still consider such products to be vegan, but of course it’s a personal choice, especially if the reason to avoid milk is due to an allergy. At press time, Enjoy Life and Pascha brands are certified dairy free, gluten free, and soy free.)
Where Can I Buy Vegan Chocolate?
As mentioned above, you can find vegan chocolate chips at many regular grocery stores. Other good places to look include Whole Foods, local health food stores, Amazon, or iHerb.
Sometimes online stores will offer a lower price. If nothing else, you can always chop up a chocolate bar to make your own chocolate chips!
There are too many vegan chocolate bar options to list them all here, but some of my favorite fair-trade options include Theo, Pacari, Taza, Loving Earth, and Endangered Species brands. And there are so many more.
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How To Make Chocolate Chip Cookies
Gather all of the cookie ingredients as well as a medium mixing bowl.
Combine the flour, sugar, baking soda, salt, and chocolate chips in the bowl. Stir well.
Add the nondairy milk, oil, and pure vanilla extract. Stir to form a cookie dough. It will be dry at first, so just keep stirring and it will suddenly turn into cookie dough.
Press the dough into one big ball. Refrigerate at least two hours or overnight, or freeze until the dough is cold.
Once chilled, preheat the oven to 325 degrees Fahrenheit. Roll chocolate chip cookie dough balls, and place the balls on a greased cookie tray. Leave enough room between cookies for spreading when they bake.
Cook for eleven minutes on the oven’s center rack. The cookies will look underdone when you remove them from the oven. This is what you want, because they continue to firm up considerably as they cool.
Let the chocolate chip cookies cool for at least ten minutes. If for some reason the cookies don’t spread enough (climate sometimes interferes), simply press down with a spoon after baking.
Storage And Baking Tricks
- If you’d like to freeze the cookie dough to have on hand whenever a chocolate chip cookie craving hits, roll into balls and freeze in an airtight container for up to three months. When ready to bake, there’s no need to thaw the cookie dough first. Just add an additional 1-2 minutes to the cooking time.
- For soft chocolate chip cookies, store leftovers in an airtight plastic container, and add about 1/4 slice of bread if you have one, which helps keep the cookies soft. For crispier cookies, store in a glass container. Baked cookies will last for 2-3 days.
- I’ve made these cookies so many times, and climate can definitely affect the shape and texture of the results. But despite not always looking the same, each batch has always tasted ridiculously delicious. I’ve never made a bad batch yet.
- The vegan chocolate chip cookies are great for lunchboxes or parties where someone else is hosting and you need a portable vegan dessert that you can take from point A to B without a mess.
- Over one hundred more dairy free and plant based vegan cookie recipes can be found by visiting the following page: Healthy Cookies Recipes
Above, watch the vegan chocolate chip cookie recipe video
The recipe was adapted from these Healthy Chocolate Chip Cookies.
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup white, oat, or spelt flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar, unrefined if desired (For no sugar, try these Breakfast Cookies)
- 1/4 cup brown sugar or coconut sugar
- 1/3 cup chocolate chips
- 2 tbsp milk of choice, plus more if needed
- 2 tbsp oil or melted vegan butter
- 1/4 tsp pure vanilla extract
Instructions
- Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts
Video
Notes
Vegan Dessert Recipes
Oh, Katie! I followed your recipe exactly, and used Earth Balance butter instead of oil. I also doubled the recipe. The cookies taste fabulous, but they didn’t flatten and spread. They stayed puffed up in slightly flattened balls, so I used a spoon to flatten them more but the result was, well, just a cake-y texture and a bit of a mess. My oven usually is true to temperature, so the 325° baking temperature was correct. I want mine to come out like yours… chewy and spread out. What should I do? I’m wondering if I should use oil next time or NOT double the recipe? Like I said, they taste fabulous, but I need help, please. Thank you so much!
Hi! A lot of things can have caused yours to have not been as flat as Katie’s – for one thing, humidity in the air (or lack thereof) on a particular day or in a particular place, elevation, the type of sugar and flour used, etc. Even Katie’s do not turn out exactly the same way each time, but you can flatten with a spoon if they are too puffy for you. Or try these: https://lett-trim.today/crispy-cookies-recipe-how-to/%3C/a%3E%3C/p%3E
I plan to make these delicious looking cookies this weekend. But I wanted to post about the use of erythritol sugar substitute.
Several studies have shown that erythritol is closely associated with risk for “major adverse cardiovascular events.” In other words, people who have high blood levels of erythritol are more prone to heart attacks, strokes and even death.
For me- I have had several mini strokes and a heart attack. Bad genetics.
My BFF of 60 years told me about the erithrytol risks- she knew I was using it! Now, I will only use organic sugar. It’s not worth the risk for anyone. And it tastes better, too!
I know I will love these cookies!
Great cookies but why does it say total time 11 minutes when you have to prep and then refrigerate for hours??
Hello,
How big should the balls of dough be?
We are not vegan and I reluctantly made these in a pinch the other day when we didn’t have butter. Suffice to say I’ve made them 4 times since then and they are the only cookies my husband wants now lol. 5/5, super simple to make and delicious.
This makes me so happy 🙂
Hi,
We are making a free vegan newsletter in Bangladesh where there are very few if any vegan recipes written in Bangali. Therefore we are translating recipes from English to help people there go vegan.
We would like to translate this recipe: https://lett-trim.today/vegan-chocolate-chip-cookies-recipe/%3C/a%3E%3C/p%3E
We would of course credit you and link to the original recipe for those who can read English. But we want to have the recipe translated in order to reach a larger audience.
We want to get your permission before we use your recipe in the email, so please let me know if this is ok with you. We are happy to credit you however you see fit. Let me know if you have any other preferences for how you’d like to be credited such as us linking to your social media platforms.
Any other questions please let me know.
Miguel
Hi, please feel free to translate the recipe. Katie is always happy to help. Credit links to her website and social accounts included above the translated recipe would be appreciated so much!
Great, thank you so much! I will personally ensure that Katie is properly credited for the recipe and I will include links to her social accounts.
Tasted so so good, I recommend using white flour, oat milk, and Mykonos butter as well as adding the extra bit of milk recommended!
How would I adjust for a fan forced oven? My cookies came out a different texture and quite underdone. So I’m guessing the oven type may have affected it. I cooked them on a lower temp as I’ve read to do that for recipes using conventional oven, but I followed a chart to get the equivalent temperature for fan forced.
Humidity was 67% in the air (just in case that’s the problem)
Hi! Unfortunately we have no experience at all with baking these in a fan forced oven or convection oven. If they turned out undercooked at a lower temp, you could definitely try baking them at the temperature specified in the recipe and hopefully that can work for you.
Best vegan chocolate chip cookie recipe ever! You’d never know they don’t have butter and eggs!
Thank you for the recipe!! We made these with spelt flour due to a wheat sensitivity and they were awesome! No gritty rice flours…love it!!
This makes us so happy, thank you!
These are my favorite chocolate chip cookies. So easy to make and they sure don’t last long at my house. Don’t hesitate to give these a try. YUM!!!!
Excellent cookies! Made them using vegan butter, unsweet almond milk, Enjoy Life chocolate chips, regular all-purpose flour. Amazing taste, texture. I’ve been vegan for about four years. No more expensive store-bought cookies for me! Thanks!
Those cookies had no business being that good i made them last weekend and hid them fast from everyone..its friday and im about to make two batches now which ALSO will be hidden they are too good i zero reason to buy another cookie from the store..Thank you!
Best vegan cookies ever! And trust me I’ve tried many many recipes. I used oat flour, avocado oil and I also use all coconut sugar with a little agave and they come out perfect. Chewy center with crunchy edges. I love that there’s no egg substitute, it really doesnt need it. Not going back to my old recipe.
I want to try it with these substitutes. Did you use the recipe exactly as above? Did you substitute the avocado oil for the butter? How much coconut sugar as well? Thank you 😉
I accidentally left out the white sugar and the cookies were really good; they held their shape better and were very soft. Added an extra Tbsp of Almond milk and used Coconut oil instead of vegan butter. Daughter in law can’t do dairy/eggs and loved these.
Hi Katie (and Co.),
I plan on making these for a party on Sunday. Two questions, 1- is the baking soda absolutely necessary? No matter how much I mix, whenever I use it in recipes, we always taste it. 2- do you think these would be okay using all brown sugar? Oh and what are the chances that these would be a melty mess at an outdoor event? That just came to mind as I was hitting post comment ~ 🙁
Thank you! Have a great weekend~
Hi! Sorry we honestly have no idea how they would turn out with any of the substitutions you mentioned (although we would guess all brown sugar should be ok and omitting baking soda probably would yield not-as-good results). They look and have a similar texture to regular chocolate chip cookies so would act similarly in the heat 🙂