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!

lots of vegan cookies on a crinkled piece of tan parchment paper

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!
broken vegan chocolate chip cookie on parchment paper with sea salt

Ingredients needed (with substitutions)

  • Flax egg – This is your egg substitute and is perfect for creating chewy, delicious cookies without eggs. Just mix ground flaxseeds with water and let it sit for a few minutes to thicken. JUST Egg works in place of flax/water, as well as other egg substitutes. Non-dairy milk works, too. Use 4 tablespoons instead of the flax egg.
  • Vegan butter – Miyoko’s is my favorite brand of vegan butter for baking, but other brands work just as well. I’ve tried it 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.
ingredients for vegan cookies with chocolate chips, labeled

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.

glass mixing bowl with dry ingredients being added to wet for cookies

Mix on low to combine, then mix in the chocolate chips. Mmmmm… cookie dough perfection!

chocolate chip cookie dough in a glass bowl with white background

Roll the dough into 1-2 tablespoon balls (I use this cookie scoop, then roll with my hands). Place on parchment lined baking sheets.

cookie dough balls ready to be baked on baking pan

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.

cookies baked on parchment lined pan

Frequently asked questions

  • What should the cookie dough feel like? 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.
  • Are chocolate chips vegan? 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.
  • Does the cookie dough need to be chilled? 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.
  • How long will they last? They will keep for 3-4 days at room temperature, if you don’t eat them all before then! Store in a covered container.
marble background with a cooling rack with lots of cookies

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.

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.
hand holding cookie with bite taken out of it

Find all of my vegan cookie recipes here: Vegan Cookies. Here are just a few of my favorites:

crinkled parchment paper with chocolate chip cookies flat on it
4.94 stars (477 ratings)

Perfect Vegan Chocolate Chip Cookies

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!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 24 cookies


  • 1 tablespoon ground flaxseed
  • 2.5 tablespoons water
  • 1/2 cup vegan butter, slightly 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


  • Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
  • 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.



  1. Cookies will stay fresh for 3-4 days, if they last that long. Store in a covered container. They also freeze well.
  2. 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.
  3. If using unsalted vegan butter, increase the salt to 3/4 teaspoon.
  4. 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.
  5. Recipe inspired by Sally’s Baking Addiction.


Serving: 1cookie | Calories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 105mg | Potassium: 26mg | Fiber: 1g | Sugar: 16g | Vitamin A: 188IU | Calcium: 26mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
plate of chocolate chip cookies

This post was last updated in 2019 and has been reposted in 2022 with improved photos, better writing and more tips/variations.

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  1. Best vegan chocolate chip cookie recipe I’ve found so far! I’ve used this recipe dozens of times, they’re the perfect sweet treat. I’ve had people tell me that they were the best chocolate chip cookies they’ve had, let alone vegan ones. Thanks Nora!

    1. You are welcome, Cordelia! We love these at our house as well! Thank you for taking time to share your wonderful review and feedback! Wishing you happy cooking!

  2. Oh Nora, I can’t even begin to tell you how amazing these cookies are!!! I followed your super easy recipe exactly as written (I used GF flour), and baked for 11min and holy moly! AMAZING is what happened!!
    Thank you for the dedication you put into this and all the recipes!

  3. My daughter said these are her favourite cookies and since we love your other recipes, I thought of course! I multiplied the recipe x 2 and put in 2 c of sugar instead of 2 1/2. I put in 1 cup of chocolate chips instead of 1.5. I added a cup of pumpkin seeds, a cup of sunflower seeds and a handful of hemp seeds along with a cup of rolled oats – they were still sweet enough and so moist! Thank you!

  4. Currently have a batch of dough in the fridge to chill (I find they have an even more scrumptious texture this way). Thank you for another easy recipe with no weird ingredients!

  5. These are the best vegan chocolate cookies that I have made to date. Absolutely delicious and not complicated at all. They came out perfect the very first time I attempted making them, and got eliminated from the kitchen table by my household within minutes. Mission accomplished.

    1. I’m thrilled the cookies were a hit! We sure love them at our house! Thanks for taking time to share your awesome review and feedback!

  6. Hello! Non Vegan here-my boyfriend is vegan. The whole family approved!! This recipe was so easy to follow. The cookies were so tasty and delicious. I used Nestle Toll House semi-sweet allergen free chocolate chips and Country Crock Plant Based Butter. Thank you for the recipe, I will baking these more often.

  7. Its in the name! Its perfect. What I didnt know, is how much they expand. If you feel like rolling out a biggish cookie.. you will get a big cookie. Its sooo good. My vegan husband approves very highly. If any South Africans see my comment I used the new Flora Plant Bake butter brick and for the chocolate chips i chopped up the Beacon midnight velvet chocolate

  8. These were delicious! I used different brands as i’m in Australia – it’s extremely rare to find dairy free block butter where I am here so I use Nutelex, which hasn’t proven to be the best for baking but for this recipe it turned out great. They look like more of a classic cookie compared to the picture but they turned out amazing and the flavour is the best.

    Thanks for sharing your recipe!

  9. Hello from Canada!! 🇨🇦 I just finished these cookies for my 4 year old grandson for Easter. They very easy to make & are delicious (especially with a cup of tea) For any Canadian readers, I used Earth Balance soy free non dairy butter,Robin Hood gluten free flour & Enjoy Life 100% real chocolate mini chips (nut, soy & gluten free) I did use a regular egg as no allergies there.
    I have made other Nora recipes (best vegan pumpkin bread, vegan chocolate chip bars, vegan blondies & white bean soup. All have been well received & delicious. Lots more recipes here to try!
    Thanks Nora!!

  10. I’m using the sticks of Country Crock Olive Oil butter, and thought maybe that was part of the problem…? I didn’t leave it out long as it was already pretty soft. I thought I was using enough flour too.

    Planning to make again for Easter, so we’ll see what happens! Thanks!

  11. Hi there, as a newly vegan family I am loving how easy all of your recipes are! I am just wondering if the baking soda is crucial, and if so, are there alternatives? The reason is my husband doesn’t react very well to it, and I find leaving it out of recipes altogether can sometimes be totally fine but at other times affects the texture. Thanks!

    1. I’m so glad you’re enjoying my recipes! That’s a hard one; baking soda is what helps them rise a bit and I don’t know how they will turn out without it. You could probably use baking powder instead but I haven’t tested it. But I wonder if he can have that? Sorry I don’t have a great answer for you on this one!

  12. These are very tasty, and family approved!! Think I’ll make them for the next bake sale!
    However, they got really flat, and greasy, and idea why?

    1. Hi Nicole. I’m glad your family is enjoying the cookies! Are you using tub plant based butter? I find it to make cookies extra greasy and I much prefer sticks. The other thing going on could be that you are melting the butter or simply softening it way too much before making the dough. That would make the cookies flat and greasy. The other thing to check is your measurements. Are you measuring the flour correctly? If you add too little flour they will also be greasy. Hope we can figure out the problem!

    2. I had the exact same problem. I measured out the flour as the recipe states and used Earth Balance sticks. The sticks didn’t feel “squishy” at all. The were soft but definitely stick form.

    3. I love this recipe but have had the same issue. I think it’s the butter being too soft. I pop my tray of dough balls in the fridge for 30 minutes before baking and that does the trick.

  13. Every one of your recipes I have tried is amazing. You are so talented. Thanks for sharing your recipes.

    I made one batch without cooling the dough, and one with the dough chilled. The unchilled was better. 🙂

    I only needed 9 min to bake mine.

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