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The perfect Vegan Chocolate Chip Cookies with crisp golden edges, chewy middles, and chocolate in every bite. Bake a batch in just 20 minutes or freeze them for later. Everyone is guaranteed to love them! Vegan, Gluten-Free Option.
I may be biased, but this truly the Best Vegan Chocolate Chip Cookie Recipe. Think gourmet, bakery-style cookies with a perfect crisp-chewy texture and packed to the brim with dairy-free chocolate chips. Best of all, they’re easy to make in one bowl in 20 minutes or less! If there’s one vegan cookie recipe to keep in your back pocket, make it this one.
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A Vegan Cookie to Make Again and Again!
Everybody loves a chocolate chip cookie. Crisp and golden on the outside, perfectly chewy on the inside, and loaded with pools of melted chocolate—it’s cookie perfection. In this Easy Vegan Chocolate Chip Cookie recipe, I swapped the typical eggs, butter, and milk for vegan baking staples to give you cookies that taste just as good, if not better, than the not-so-vegan-friendly classic.
There are so many vegan cookie recipes out there, but this is the one you’ll come back to again and again!
Ingredients for Vegan Chocolate Chip Cookies
This simple vegan cookie recipe is easy to make with 11 baking staples and plenty of chocolate chips:
- Flax “egg”: Mixing ground flaxseed and water together creates an egg-like mixture to help bind the cookies together.
- Salted vegan butter: I’ve had the most success baking cookies with salted butter from the brands Country Crock, Earth Balance, and Violife plant-based butter sticks (not spread). Different vegan butter brands will melt differently during baking, which may yield cookies that spread too thin in the oven.
- Sugar: Please use a 1:1 mix of cane sugar and brown sugar—you need both for cookie success! Brown sugar lends a signature molasses flavor and yields softer, chewier cookies, while cane sugar adds sweetness and helps them spread in the oven.
- Cornstarch: Just a pinch of starch is the secret to light and chewy cookies. This article has a lot of great information about the power cornstarch has in cookie dough.
- Vegan chocolate chips: Use your favorite brand of dairy-free semi-sweet chocolate chips, vegan chocolate chunks, or a chopped dark chocolate bar. Want more dynamic flavors? Use two kinds of chocolate in these cookies!
How to Make the Best Vegan Chocolate Chip Cookies
- Mix the flaxseed and water together in a small bowl, then set aside to thicken.
- Cream the softened butter, cane sugar, and brown sugar together in a large bowl until smooth and fluffy.
- Pour in the flax “egg” and vanilla, then beat again.
- Stir in the flour, cornstarch, baking soda, baking powder, and salt until combined.
- Fold the chocolate chips into the batter with a spatula.
- Shape the dough into 12 smooth, evenly-sized balls. Space them out on a prepared baking sheet.
- Bake the cookies until they’re puffy and pale on top and golden on the bottom.
- Sprinkle the freshly baked cookies with flaky salt.
- Let the cookies cool, then enjoy!
Caitlin’s Cooking Tips
- Soften your butter: Remember to take your butter out of the fridge at least 1 to 2 hours before baking. You’ll know it’s perfect when it’s at room temperature and feels soft to the touch (still solid, but not melted). Did you forget to take it out? Use this trick from Sally’s Baking Addiction to soften the butter in less than 15 minutes.
- Measure your flour accurately: A kitchen scale is the best and most accurate tool for measuring ingredients. However, if you don’t have a scale, spoon the flour into the measuring cup and scrape the excess off the top with a knife.
- Use different types of chocolate: Mix your semi-sweet chocolate chips or chocolate chunks with a chopped dark chocolate bar for a more varied chocolate flavor in each cookie.
- Don’t skip the flaky sea salt! The rich chocolate is perfectly balanced with just a touch of salt sprinkled on the freshly baked cookies. You won’t want to miss out on this gourmet flavor combo!
- Fully preheat the oven: Your cookies will bake more evenly and in the 10 to 12-minute window when you give your oven all the time it needs to preheat. I’d even recommend waiting to put the cookies in 5 minutes after the preheating alarm goes off, just in case!
Personally, I think these cookies are best when they’re still fresh and warm from the oven. The chocolate is melty and the cookies are still gooey… You can also pair them with a glass of cold, non-dairy milk for dunking or with a scoop of dairy-free ice cream for a truly indulgent and delicious treat.
How to Store Vegan Chocolate Chip Cookies
After cooling, transfer the cookies to an airtight container. They’ll stay fresh on the kitchen counter for up to 5 days or in the freezer for up to 2 months.
Freezing cookie dough balls: Preparing the vegan cookie dough ahead of time is a breeze. After rolling out the cookie dough balls, space them out on the baking sheet and pop the sheet in the freezer for 1 to 2 hours. Transfer the frozen cookie balls to a freezer-safe bag or container and freeze for up to 1 month.
You can bake the cookie balls from frozen but it’s recommended to add 1 to 3 minutes to the baking time.
Substitutions and Variations
- Gluten-Free Option: I’ve only tested these chocolate chip cookies with all-purpose flour but I imagine a gluten-free all-purpose blend would also work well!
- Less or More Chocolate Chips: I like my cookies loaded with chocolate chips, but if you like slightly less, use only 1 cup of chocolate instead of 1 ½ cups.
- Brown Sugar Substitute: The brown sugar can be swapped for coconut sugar, but the cookies will be darker in color and more dry.
- Cornstarch Substitute: Use arrowroot powder instead.
Your everyday chocolate chip cookie is made with butter, eggs, and milk, so they are not vegan-friendly. Thankfully, vegans can eat as many of these dairy-free chocolate chip cookies as they want since they’re made with plant-based substitutions!
I believe that if your cookies have crisp and golden edges, thick, gooey, and chewy centers, and melted chocolate chips whose sweetness is balanced with a touch of salt, then you’ve baked the perfect chocolate chip cookie.
It isn’t necessary to chill the cookie dough for this recipe but doing so can prevent the cookies from spreading too much in the oven. If it happens to be a hot day or your kitchen is very warm when you’re baking these, then it would be a good idea to pop the dough in the fridge for 30 minutes before rolling and baking.
Why not? The more chocolate, the better! My Double Chocolate Chip Cookies are a perfect fit for chocoholics or you can try adding ¼ cup of sifted natural cocoa powder to this recipe.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Chocolate Chip Cookies
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1/2 cup salted vegan butter softened to room temperature (1 stick)
- 1/2 cup cane sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch or sub arrowroot powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt use 1/2 tsp if using unsalted butter
- 1-1 1/2 cup dairy-free chocolate chips or chunks
- Flaky salt for serving (optional)
- Prep: Preheat the oven to 350F. Spray or line a large baking tray with parchment paper or a silicone mat and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken.
- Cream the Butter: Add the softened butter, cane sugar, and brown sugar to a large bowl or stand-mixer. Use a stand mixer or electric mixer to cream the butter and sugar together on low speed for 3 to 5 minutes, until the butter is smooth, light, and fluffy. Scrape the sides of the bowl with a spatula as necessary.
- Wet Ingredients: Add the flax “egg” and vanilla to the bowl and beat again, until the mixture is smooth and combined.
- Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt. Mix well until a thick, non-sticky dough forms. Add the chocolate chips to the batter and fold into the dough using a spatula.
- Form the Cookies: Use a cookie scoop or spoon to form 12 cookies with ~3 tablespoons of dough per cookie. Roll each cookie into a smooth ball and space evenly across the prepared baking sheet. Do not flatten the cookie dough; it will spread as it bakes in the oven.
- Bake: Bake in the middle rack of the oven for 10 to 12 minutes; the cookies will look puffy and pale, but the bottom edges should be golden.
- Cool: Take the cookies out of the oven and sprinkle with flaky salt, if desired. Let the cookies rest on the baking sheet for another 10 minutes, where they will deflate further. Transfer to a wire cooling rack and let cool completely.
- Serve & Store: Enjoy the cookies immediately, or store in an airtight container for up to 5 days. You can also store the baked cookies in the freezer for up to 2 months, but I would recommend storing the cookie dough balls instead and baking when desired 🙂
- Vegan Butter: Different vegan butters will spread differently during baking. I have had success using Country Crock, Earth Balance, and Violife plant-based butter sticks (not spread). Vegan butter can be replaced with softened coconut oil, but they will be slightly more dry. I recommend using refined coconut oil so there is no coconut flavor.
- Chocolate Chips: I prefer my cookies to be loaded with chocolate chips, but if you like slightly less, use only 1 cup of chocolate instead of 1 1/2 cups. I also recommend using a mixture of chocolate chips and a chopped chocolate bar for a more varied chocolate flavor in each cookie.
- Other Substitutions: The sugar can be swapped for coconut sugar, but the cookies will be darker and color and more dry. I have not tested this cookie with any flour substitutions, but I imagine a gluten-free all-purpose blend would work well!