This is the best vegan chocolate chip cookies recipe ever! Easy to make in 1 bowl, no chilling required and they turn out perfect every time. Soft, chewy and full of chocolate chips!
If you are in need of a simple, straightforward yet incredibly delicious chocolate chip cookie recipe, look no further. Tried and true, these are the most perfect vegan chocolate chip cookies in the world and everyone who tries them agrees!
This recipe is one of the most popular on my site with 350+ 5 star reviews! I hope they become your go-to vegan cookie.
If you love chocolate chips as much as I do, make sure to check out these Chocolate Chip Cookie Bars, Chocolate Chip Muffins and Vegan Edible Cookie Dough!
What makes these vegan cookies so perfect?
- They are SO soft, chewy and full of chocolate chips. They aren’t too flat, and they aren’t too puffy and cake-like. No one would guess they’re vegan, unlike some cookie recipes I’ve tried.
- They’re made in 1 bowl.
- No chilling time is required for the dough. So you can have cookies to eat FAST!
Ingredients needed (with substitutions)
- Flax egg – This is your egg substitute and is perfect for creating chewy, delicious cookies without eggs. JUST Egg works in place of flax/water, as well as other egg substitutes. Non-dairy milk, applesauce and yogurt work as well in a pinch. Use 4 tablespoons instead of the flax egg.
- Vegan butter – I’ve made these cookies with countless brands, including my homemade vegan butter, and they all work great. You can try substituting coconut oil, but it does change the texture quite a bit and the flavor won’t be the same. If you want to use coconut oil, try these Coconut Oil Chocolate Chip Cookies instead.
- Brown sugar – For the best flavor and texture, use brown sugar. If you must substitute it, granulated sugar works okay (though I’d add a tablespoon of molasses) as well as coconut sugar.
- Vanilla – For flavor, of course.
- All purpose flour – Most of the time I just use plain flour, but if you need them to be gluten free, you can substitute a gluten free flour blend. I’ve had good luck with Bob’s Red Mill, King Arthur and Better Batter. Don’t sub almond flour, but go make these Almond Flour Cookies instead.
- Cornstarch – This helps the cookies be extra soft and chewy. May substitute tapioca starch or arrowroot, or leave it out if needed.
- Baking soda
- Salt – I use salted vegan butter most of the time, but if you are using unsalted butter, increase the salt from 1/4 teaspoon to 3/4 teaspoon.
- Non-dairy chocolate chips – Check the ingredients list on the package for things like milk fat, butter oil, etc. I like Trader Joe’s brand which happen to be vegan, as well as Enjoy Life. Sometimes the store brand will be accidentally vegan and inexpensive. Chopped chocolate also works (I often use a mix).
How to make vegan chocolate chip cookies
Find the complete printable recipe with measurements below in the recipe card.
Beat the softened vegan butter and brown sugar, then mix in the flax egg and vanilla. Add the flour, and then sprinkle the cornstarch, baking soda and salt on top of the flour.
Mix on low to combine, then mix in the chocolate chips/chunks. Mmmmm… cookie dough perfection!
Roll the dough into 1-2 tablespoon balls (I use this cookie scoop, then roll with my hands). Place on parchment lined or greased baking sheets.
Bake for about 10 minutes, until barely golden around the edges. The cookies will seems underdone, but they firm up as they cool and you want them to stay soft so be careful to not over bake.
For smaller cookies, bake for less time. For extra big cookies, add a few minutes of bake time.
Enjoy the cookies warm with a glass of almond milk or crumbled in vegan ice cream with a drizzle of caramel, perhaps. I usually sprinkle some coarse sea salt on top as well.
Frequently asked questions
The cookie dough should be soft and mushy, but not too wet or too dry. You should be able to easily roll it into balls. If it feels too wet, add a few tablespoons of flour at a time until it’s just right. If it’s too dry, add a tablespoon or two of non-dairy milk.
No, not all chocolate chips are vegan. They often contain dairy. Make sure to check the package list for things like butter oil, milk fat, and so on. Enjoy Life brand are always vegan, as are Trader Joe’s semi-sweet chips, Guittard, Kirkland Brand and some others. You can also use vegan chocolate bars and chop them up for chocolate chunk cookies.
No, I never chill this cookie dough. I’m much too impatient! It’s just not needed here, but if you want to chill it, I’m sure it will be fine. The cookies will come out much thicker.
They will keep for 3-4 days at room temperature, if you don’t eat them all before then! Store in a covered container. They also freeze well.
How to freeze cookie dough for later
Roll the cookie dough into balls and freeze in a freezer friendly container. When you want to bake cookies simply preheat the oven and bake, adding a few more minutes since the dough was frozen. No need to defrost the dough.
Baked cookies also freeze well and are wonderful straight from the freezer. I love having frozen cookies to throw in my kid’s lunch box on school days.
Other cookie mix in combinations
This is a great cookie base recipe for all kinds of combinations! Try:
- Adding chopped walnuts and/or coarse sea salt on top
- Vegan white chocolate chips and dried cranberries
- Add dried blueberries and a little lemon zest
- White chocolate and macadamia nut
- Monster cookies – add a few tablespoons of rolled oats, vegan M&M type candy, 2 tablespoons of peanut butter and a few tablespoons chocolate chips.
Want more incredible vegan cookie recipes?
Find all of my vegan cookie recipes here: Vegan Cookies. Here are just a few of my favorites:
- Vegan Oatmeal Chocolate Chip Cookies
- Ultimate Vegan Chocolate Cookies
- Vegan Snickerdoodles
- Vegan Sugar Cookies
- Classic Vegan Peanut Butter Cookies
Perfect Vegan Chocolate Chip Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
- 1/2 cup vegan butter, softened to room temperature
- 1 1/4 cups brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups non-dairy chocolate chips or chunks
Instructions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats (or spray with oil.)
- Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
- In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes until creamy.
- Add the vanilla and the flax egg and mix to combine.
- Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.
- Add in the chocolate chips to incorporate, either by hand or using the mixer.
- Roll the dough into balls, about 1-2 tablespoons each. Place on the prepared pans and bake for 10 minutes (12 minutes for larger cookies), until they are barely golden around the edges. Do not over bake! They will be puffy and lightly colored.
- Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool, and become the most perfect chewy cookies ever! Enjoy.
Video
Notes
- Cookies will stay fresh for 3-4 days, if they last that long. Store in a covered container. They also freeze well.
- Freezer cookie dough – Freeze cookie dough balls to have on hand to make just a few cookies at a time! Simply cook for 1-2 minutes more, no need to thaw.
- If using unsalted vegan butter, increase the salt to 3/4 teaspoon.
- Other mix ins – Feel free to add chopped walnuts, or use white chocolate chips instead, dried fruit, whatever you feel like. This is a great base recipe for all kinds of combinations.
- Recipe inspired by Sally’s Baking Addiction.
Nutrition
This post has been updated in 2024 with improved photos, better writing and more tips/variations.
These cookies were great and chewy! I used mini chocolate chips and it turned out delicious. I had to add some more flour but that wasn’t a problem. I love to try out vegan recipes as I want to eat more sustainably and eco friendly. Thanks for the recipe! 🙂
You’re so welcome! Glad they turned out great!
Hello ?
I made these and they came out wafer thin ? I used bicarbonate soda as that is said to be the equivelant of American baking soda… Is this right or do I need to use the UK baking powder? Tasted great but… Really thin and then obviously poor texture!
Thank you ?
Did you chill the dough? I’m guessing that’s what is missing here. Flat cookies are usually from either not enough flour, or not chilling the dough. Hard to know what went wrong, but if you follow the instructions exactly your cookies will turn out soft and thick! I also know that bicarbonate soda is not quite the same as baking soda, so that could be a problem too. You could try baking powder, but I’m not sure how it will work, sorry!
This is the best chocolate chip cookies that I’ve EVER had. I will be making these cookies many many more times. Thank you so much. ❤️
You’re so welcome!
I did a taste test of these against two other vegan chocolate chip cookies (one with coconut oil and one with olive oil as the fat). These won! Taste-testers included vegans and non-vegans.
That’s so great! Thanks for sharing with me. 🙂
This is a baking novice here n I saw this post after seeing the earlier version. Some Qs on the basics.?
When you say bake for 10-12 mins what temperature must I bake at? Post pre-heating of course
Can I still use Almond Flour?
Thanks in advance. Happy 2020 ?
350 degrees F (listed in step 8). Sorry, almond flour won’t work for these cookies! It doesn’t absorb moisture in the same way, so I don’t recommend subbing it for regular flour in most baking recipes. It takes a lot more work to use almond flour in a cookie/cake/bar. Thank you!
These are the very best chocolate chip cookie recipe I’ve ever tried (both before and after being vegan). Thank you for this life changing recipe!
You’re so welcome! And thanks for the great comment!
Hi. Can I replace the all purpose flour with oat flour? Thanks
I have not tried it myself, so I’m really not sure how they will turn out. It may work!
These were amazing! I am loving all your recipes I’ve tried so far and that I always have what I need in my pantry =) I subbed 1/4 cup of applesauce for the flaxegg and we added cinnamon for a holiday touch. We also rolled the dough out and used cookie cutters – so fun and they turned out WAY TOO GOOD! Thank you!
You’re so welcome! Glad you enjoyed them, and the other recipes. 🙂
Love this cookies! This is a classic, Chocolate Chip cookies are my favorite.
I have used this recipe over five times. My family and friends love them and ask me to make them for every gathering we have. ?
Thank You. I love all your recipes.
Thanks for the great comment! I’m so glad everyone likes them. 🙂
Do you think I could use EnerG egg replacer or the vegan egg by have a heart instead of flax meal?
You probably could, I just haven’t tried this myself. I’m sure it would work though! Thanks.
Any ideas for using a different flour instead of all purpose flour?
I haven’t tried it myself, but people have reported good luck using a gluten free flour blend. Whole wheat pastry flour or spelt flour might work as well.
What causes the cookies to puff up? I’ve been looking for a recipe that doesnt and I made these the dough was sticky to the point of not being able to roll into so I added flour and kept adding until I could form a ball. Help lol
So you want more like flat cookies? Add the minimal amount of flour, just until you could roll it into a ball, and don’t chill the dough. They will then be very flat. Most people want the opposite of that lol! Which is why I recommend adding enough flour, as well as chilling the dough, it helps them be thicker. Thank you!
i dont want them flat lol mines came out really cake like. almost like a mini breakfast cookie biscuit.Im thinking maybe because everytime i tried to form a ball it was sticking to my hand. maybe it was the butters temperature ..lol idk i just wish i could make my cookies look as good but they were so thick and i like a more firm flat cookie not melted but like how yours just evened out.
Oh ok, I understand. There are a few keys to getting thicker cookies. In step 5, follow the instructions to add more flour until the dough is NOT sticky, but easy to handle. Also, chill the dough before rolling and baking the cookies. This will absolutely help! Hope that helps.
These are seriously the best cookies ive ever made! Even before switching to vegan I never had cookies this good! Thank you so much for sharing your recipe!
You’re welcome! I’m glad you liked them!
Came out PERFECT! My family didn’t even know they were VEGAN! I substituted the cornstarch with tapioca starch for added “healthiness”. Thank you for an awesome recipe that will now be one of my go-to’s!
You’re welcome! I’m glad everyone enjoyed. 🙂
These are the perfect replica of Chewy chips ahoy- SO GOOD!
I had no cornstarch so subbed in Bird’s custard powder- perfect.
Truly amazing cookies! I’m always trying out new vegan chocolate chip cookie recipes and this one is just perfect! I never have brown sugar on hand so I use organic cane sugar and add 2 tbs molasses. These come out soft and chewy on the inside with a crispy edge, just the perfect cookie in my opinion!
I made this and they are amazing! I watch kids that are vegan and they are nice treat for them!! The second time I made them they started to get flat after the first 2 batches. Still amazing though!!
Thanks Beth! So glad the kids are enjoying them!
Hello. Can I use chia seeds instead of flax seeds?
Yes you can. Ground chia would be best because you would taste the whole chia seeds in your cookies.
Made these cookies and they look beautiful and taste delicious! The only problem I had was I ended up adding an extra cup of flour to make the dough more firm. It was almost like cake batter before i added the extra flour. I dont know what happened since I followed the recipe exact!
Interesting! Is there any chance you only added 1 cup of flour and thought that was all that was called for (step 4)? Because in step 5 you add another 1/2 cup of flour and then a little more if needed. Sometimes I find 1 1/2 cups to be perfect, and sometimes I add a few more tablespoons until it’s just right. I think it depends on the temperature in my house, what kind of vegan butter I use (or coconut oil if I sub it, which I have) and probably how I measured the flour. I’m glad you enjoyed the cookies though!
Nora,
There are no words to explain how perfect the crunch and chewy combo of these cookies are!! A brilliant recipe I will repeat probably my whole life. Unreal.
Thanks Jessie! I’m so glad you loved the chocolate chip cookies! Thank you.
I’ve made these many times and they are always a hit. Perfect. I don’t think anyone can really taste a difference between these and conventional dairy/egg cookies.
One variation I’ve made is cranberry chocolate chip oatmeal cookies. I sub ~1/4 c of the flour for 1/2 c of oats and add ~1/2 c of cranberries. Also very delicious!
I made these tonight and they came out perfectly! I did not refrigerate after making the dough, I just went straight to baking. They were amazing! My husband has no idea they were vegan ? My kids enjoyed them, too. Thank you so much for the awesome recipe. I will be making these again!
This is probably the 5th vegan chocolate chip recipe I’ve tried and all the others spread flat. These came out PERFECT! I ended up adding about 4-5 TBS of extra flour. I chilled the dough overnight. It was pretty stiff after chilling, even after sitting out for 15 min. I went for it anyway and low and behold, perfect cookies! Thank you Nora! This was my first recipe I’ve tried off your blog and I will be back!!
Definitely five star! Exactly the type of chocolate chip cookie I was looking for 🙂 Thank you!!!
Hey! I want to make these tonight and want to use a gluten free flour.
What kind do you recommend? Will almond flour work? If so, would they be the same measurements?
I have never tried them with gluten free flour so I can’t say for sure, but I think you would have the best luck with a gluten free mix, like Bob’s Red Mill 1:1 Gluten Free Flour. I don’t think almond flour will work here, but I do have a Gluten Free Vegan Chocolate Chip Cookies recipe you may want to try instead that uses almond flour. Thank you!
These got rave reviews from vegans and non-vegans alike. Everyone was amazed to learn that they were vegan. I followed the recipe as written, used parchment paper, and adhered to the chilling/baking/cooling times. My only criticism is that the cookies, even when totally cooled, were very soft and delicate. I brought them to a potluck and needed to pack them on a flat box as if I put them in a ziplock bag as I usually do, they would have broken. However, they were delicious and quite the hit!
I have been looking for vegan chocolate chip cookie recipes for years! I never comment on recipes, but I had to on this one. Best cookies I’ve ever made and eaten. Thank you so much.
Thank you so much for leaving a comment, I really appreciate it! So happy you found a good one.