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.
I got this recipe off a coworker: I did a double batch, used regular butter and cow’s milk, halved the vanilla (so 1 tablespoon total, because the original measurement seems like….a lot for a single batch, especially compared with other baked goods and cookies), chopped up 150 grams each of dark, milk and white baking chocolate into little chunks and mixed it all in (I didn’t bother pressing any into the tops of the baked cookies), and baked at 180C on the second shelf down for 12 minutes exactly.
I will add that this mixture is not able to be manipulated by hand; it’s a good soft cookie dough, not a firm one, so I dropped small heaped spoonfuls of mixture onto the lined tray, and got 12 cookies per oven tray. If you’re using a firmer vegan butter, you may be able to roll these by hand.
Rave reviews from the family, who want to know why I’m making them gain weight 😀 These were pronounced, “Better than Subway’s cookies”, which is quite high praise.
Thank you so much for sharing and for your great review Brittany!
Hi! Love this recipe have made it a thousand times. But was looking for a macadamia nut recipe.. think I can just switch the cc for nuts??
That should work Jillian!
I made these cookies with whole wheat flour and they turned out great!
So happy they turned out good Rosemary! Thanks so much for your wonderful review!
I tried the Lemon cake recipe and it was the best so l decided to check the cookie secrion since my son has food allergies. Everything seem to went well but the cookies didnt flat and the bottom burned at like 6 minutes. Any suggestion what butter to use. We use oat milk and stick butter. However we let the butter out to not be that hard when baking.
First time I made this recipe it turned out really bad. I measured the flour but not by grams, and I used a mixer to cream the butter and sugar. I also used oat milk instead of soy. The cookies were dry, crumbly, and didn’t spread when cooking. For the second attempt I used soy milk, hand creamed the sugar and butter, and I measured the flour with a scale and the cookies were PERFECT. My daughter has requested I make them again soon and my husband ate six cookies right after they came out of the oven and had to be banned from the kitchen for the rest of the night. Pretty sure he snuck a few more into his mouth when I wasn’t looking, though!
So glad to hear that the recipe worked out and that your family enjoys it Brooke! Thanks so much for trying again and for your great review! 🙂
Amazing recipe!
I stupidly tried a different recipe I’d found elsewhere first, which didn’t work very nicely at all.
Realised that I’m obsessed with your vegan vanilla cake, and you’d probably have a cookie one.
Sooo thankful I found it. Perfect consistency and flavour, the kids at school LOVED them and I’ve eaten way too many already 😂
I did a mix of brown sugar and caster sugar, as I love that caramel flavour the brown gives. Followed everything else to to letter and they are so good. Will be making these all the time now.
Yay! So happy to hear you enjoy the recipe Holly!
Delicious! These are now my ‘go to’ classic cookie recipe.
Awesome! So happy to hear you enjoy the recipe!
Can I substitute white whole wheat flour for the all purpose flour?
We haven’t tested the recipe this way, so I’m not sure Kristen.
I have tried so many vegan chocolate chip cookie recipes and this is my favorite!! Thank you.
So glad you enjoyed the recipe! Thank you for your great review!