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 are outstanding – even though I think I messed them up. I packed the brown sugar, which I probably shouldn’t have, and all I had on hand was whole wheat flour, so they were a little dense. But O. M. G. Amazing. I have a whole bunch of the little darlings in my freezer to fuel future binges. They are fabulous, and you are a genius.
Thanks so much!
I love vegan cookies, especially because I can nibble on the dough while making them. This resipe only took a few minutes, and is very tasty. Also, the instructions are very easy to follow 🙂 definitely making again!
I’m glad to hear that!
I just made these. I could totally eat the whole batch. Not too sweet. Chewy, toasty, melt in your mouth. Some of the best vegan cookies I’ve had. I had to bake them a little longer than 12 minutes, but I just watched for the sides to brown a very small amount. I had the General Tso’s Tofu for dinner, and this for dessert. Very good eats.!
I’m so glad you liked them!!
I don’t remember if this is the recipe I used but a while ago I left a scathing critique on chocolate chip cookie recipe. Well I just barely was making something else and noticed that the container that I thought had flour had powdered sugar and figured that’s probably what went wrong when I made the cookies so sorry for the bad review if it was this one. I was just frustrated with going vegan and had to vent but it was mean and I now notice it was my fault and I am sorry. Here’s a 5 star review to balance it out.
Thanks for the comment and review. 🙂
Thanks again Nora for an amazing dessert! I’ve made these like 5 times now and they’ve turned out perfect every time (and I’m no baker). I keep them frozen so I can have them on hand for quick get togethers, potlucks at work and a baby shower. I’ve been told by multiple people they’re the best CC cookies they’ve ever had. I always follow the recipe exactly, but tonight I’m gonna try the dough with some vegan white chocolate chips and macadamia nuts. Hopefully they turn out
I’m so glad they’re great! I’m sure it will be delicious with the substitutions!
Great recipe! I add a little cinnamon as well. The family loves them and no one would know they are vegan!
I seriously love alllllll your recipes and want to make these work! I’ve just made them the second time and they came out flat again. The first time I weighed my ingredients. I thought maybe everything was too warm so remade them again using the scoop method then stuck them in the fridge and they still were flat! Any other ideas? I read below your recommendations too.
Thank you Beth! While the metric measurements are there, personally I don’t bake that way, I scoop and use cups and tablespoons/teaspoons. What are you using for vegan butter? I generally use earth balance and sometimes Melt brand. You might be under measuring the flour somehow. Add a few more tablespoons so the dough is thick, not too wet and sticky, but not so dry it crumbles in your fingertips. That may help. But my best advice is to follow the recipe carefully and exactly for best results. Hope that helps! These cookies are my favorite and we make them all the time. 🙂
Heavenly! Taking them out at the right time is key. Texture is oh so amazing. Rest of family doesn’t know they’re vegan (that’s how we like them haha) and loves THEM. Especially the little ones.
Hello,
Can the cornstarch be substituted with arrowroot ?
Yes, that works fine.
Ah I need your advice, I made these at the start of the year and they were a m a z i n g! Ever since then, I’ve made the recipe three times more and each time the cookies turn out super flat and crispy, not like the first time! I don’t think I’ve changed anything since the first time, and even tried reducing the water slightly in the flax egg so just not sure what I’m doing wrong! Could I be adding too much butter? Not so used to measuring using tablespoons etc, so wondering if it’s that! Desperately searching for the greatness of the first batch haha!
thank you
I wonder if it could be something about the temperature of your home or oven. If they are turning out flat and crisp, make sure you are measuring correctly (I do include metric, if that helps!) and then stick the dough in the fridge for about 30 minutes before rolling into balls and baking. That will help them stay thick. But correct measurements are essential for cookies.
I’ve made these like 6 times now, I love them. My only thing is it seems that there are maybe too many chocolate chips in the recipe, so I lessen them to about a cup. Every time I’ve made them I get GREAT reviews, and they’re very Instagrammable, so I don’t know why someone said the cookies were ugly. Bake them a little longer for a chewier texture, bake them for 9-10 minutes for a golden brown and soft cookie.
I agree about perhaps being heavy on the chocolate chips. (Who is saying that? Is that me?!) I sprinkled a little flaked sea salt on top to cut the richness of the chocolate. I used Enjoy Life’s mini semi sweet chips. While they are SO good, I think I’ll try a different brand and maybe cut back a little.
Is that possible lol? Glad you enjoyed the cookies!
I have been looking for a good vegan chocolate chip cookie for years. They always taste good but they aren’t what I was looking for until I found this recipe. It is now printed on my fridge and the ONLY one I use for chocolate chip cookies. I share this recipe with all my friends. My non-vegan husband loves them.
Excellent cookie would never know that they are vegan. Thanks for posting recipe.
Thank you so much, I agree no one would know.
These are the best vegan choc chip cookies ever!! I have tried so many recipes and there is always something just a little bit off…but these are perfect!!! my new staple recipe. (also I used gf AP flour and they turned out amazing)
That’s so great to hear!
The MOST PERFECT cookie recipe out there and I have tried a dozen! They were very flat for me until I used Bobs Mill egg replacer instead of the flax egg and they turn out as pure perfection that way. seriously!
I loved these cookies they were so good ??????????????????????????????????mmmmnmmnmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Me and my mom are making these cookies I hope they taste better than any sweet thing like cake. My dad threw away the butter once so we have to restart.
I hope you all love them!
Would this still be good with coconut oil?
They work pretty well with coconut oil, but the texture will be a bit different.
This recipe is fabulous! The cookies were delicious and looked pretty. I saw another review that said they weren’t very pretty but I’ve made 4 batches already and each batch looked like beautiful chocolate chip cookies. Thank you for the recipe.
You’re welcome!
These are literally the best cookies I’ve ever made (nevermind vegan.) These taste so good, and were so perfect that I feel no need to ever make “regular” chocolate chip cookies ever again. Especially since I ate about three in a row (I made them a little bigger) & didn’t get a stomachache after.
That’s so great to hear! Thanks for the comment!
Hello, these look delicious! Two questions:
1 – Would arrowroot flour work instead of cornstarch?
2 – If I halve the recipe, would you suggest I use the full 1 tbs flax egg and maybe reduce the water content?
Thanks!
Yes, you can use arrowroot instead of cornstarch. I would actually cut the flax egg in half as best as possible, but you probably could use a tablespoon of flax and perhaps 1 1/2 tablespoons water, I’m sure it would be fine. Hope that helps!
Waaaaaaay too much brown sugar, other than that they’re good. Great texture
These cookies were so good!! I made it exactly like the recipe and they tasted like regular cookies. They looked as good too!
That’s so great!
These are definitely probably the ugliest cookies I have ever made but they are good. They dont look like the ones in the picture so I don’t know if my needed to be smaller or something. I did about a tablespoon and a 1/2 per cookie ball I think. Like I said they do not look pretty but they’re very tasty.
Glad they taste good, but I’m not sure why they don’t look good! I’d have to know more… If you make them into round ball and then bake, they should be quite pretty. 🙂
This recipe is so delicious!
Thanks!