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
4.93 stars (395 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 mins
Cook: 10 mins
Total: 20 mins
Servings: 24 cookies

Ingredients 
 

  • 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

Instructions 

  • 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.

Video

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Notes

  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.

Nutrition

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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Comments

  1. Thank you! I had success with my first attempt at a Vegan Cookie Recipe ! Wasn’t sure of the size, but using approx. one Tablespoon (used my tbsp measurin spoon as the cookie dough scoop, and each cookie ball yielded approx. a two inch diameter cookie – soft in the middle, crunchy on outside, and Kid approved for afterschool snacks and lunches. I used Earth balance Soy Free and used the salt- seems about right salt-wise unless you are very sensitive to salt.

  2. These were delicious! I accidentally overbaked them (which you strictly warned us not to do), so next time I’ll be more careful. However I did eat all the tops of all my cookies and I enjoyed every bite. Thanks for sharing this recipe.

  3. Hi! I’m about to bake the creation now and I’m quite excited as I’ve been on the mission to find the perfect vegan gf choc chip cookies for some time. Did I read it right, 1 and a half cups of choco chips? Haha that’s so many, I did just a cup as most recipes I’ve seen call for 1/4 to a 1/2 a cup. But the more the chocolate the better! Also, it would be helpful if you added in waiting time as part of cooking time as this recipe takes over an hour and not just 20 minutes.

    I really appreciate your blog and your recipes. Thanks for shining Nora!

    1. Hi Brittany! This cookie recipe isn’t gluten free, but I’m guessing you swapped gf flour for the all purpose? Let me know how that works out as I haven’t tried it! 🙂 I do use about 1 1/2 cups chocolate chips, yes, but use as many or little as you like. Thanks for your thoughts, hope you enjoy the cookies!

        1. Just wanted to add onto this GF train that Trader Joe’s GF flour does NOT work! I know I looked for comments about TJ flour so I wanted to add a comment for anyone else who may be looking in the future! 

  4. im making these this weekend for valentines day for my grand. the mix is very watery dont know what i’m doing wrong..any help how to stiffen them? i can pour them out like a drink right now 🙁 thanks for any help.

    1. Hmmm that’s very strange Alice. Something went wrong, and I’m not sure what it could be. Did you met the vegan butter? Make any substitutions? Forget to add enough flour? Maybe with a little more information I can help! This dough should be quite thick, and nothing close to watery.

    2. Mine was also very wet and I followed the recipe to a T. I ended up adding another 2ish cups of flour and they came out just like the picture! Could have been the butter. It was “I can’t believe it’s vegan” butter which is probably more of an oily margarine 

  5. I followed your recipe to a tee, but the dough came out like dust. I had to add a tablespoon of almond milk to actually get the dough consistency, and they came out perfect! Nora,what do you think happened here?

    1. Hi! I’m glad they ended up coming out perfect! I’m guessing the dough was too dry from adding too much flour. It’s quite easy to get a little too much flour, but you also don’t want too little or your cookies will end up flat. I always recommend not packing it down into your measuring cup, and leveling off with a knife. When you scoop flour straight from the container, you can easily get even an extra 1/2 cup of flour! I hope that helps. Enjoy the cookies!

  6. Yumm! These came out so good!! I love it when I can make a vegan recipe and those that aren’t vegan in the household love it too! This happens with all your recipes!! Thank you!

  7. Nora…Thank you so much for such a wonderful recipe. I’m not a vegan but our youth leader at church is. I was preparing a meal for the youth tonight and decided to make something he could eat. I made some vegan sloppy joes for the main dish but wanted an easy dessert. I happened on to your chocolate chip cookie recipe. All I needed was quick trip to Trader Joe’s for the chocolate chips and Earth Balance butter spread. My pantry had everything else.
    The recipe was followed exactly (minus half a cup of brown sugar) and the cookies look exactly like your picture and taste so good. After this success…I might be able to convince my husband to try a vegan life style.?

    1. I’m so glad you enjoyed the cookies so much! What a success! Thank you so much for taking the time to leave a comment, I really appreciate it!

  8. Hi! I can’t wait to try your recipe, I have tried many vegan chocolate chip cookie recipes and still none compare to the ones I had when I was a kid.

    I would like to try and make GF have you tried a GF flour substitute for the all purpose?

  9. During the holidays I made these multiple times a week. Chocolate chip cookies are my favorite comfort desert, and this is the best vegan recipe I’ve found. Everyone loved them and no one that tries them can tell they’re vegan. I added a tiny bit more butter to mine because my dough was just slightly more crumbly than I wanted (I think a touch too much flour got in there), and they were so good.

  10. These are delicious ..thank you for sharing! However, when I baked them they didn’t flatten like cookies., they came out ball shaped. What am I doing wrong?

    1. Thank you! Perhaps they got quite cold in the refrigerator. Next time, try letting the dough sit at room temperature after chilling for 15 minutes. That should help!

      1. Thank you for the reply. I did chill it for 15 minutes and the second batch even longer.. they are still
        rounded. :/

  11. Ok so I like REALLY appreciate this recipe. Not only are the ingredients so simple, but these cookies taste like actual chocolate chip cookies with no weird taste or texture. Seriously SO GOOD! I finally found a solid cookie recipe that I can share with my friends and family that have allergies or are vegan! Thank you, Nora 🙂
    I just had to make a few alterations, so I hope you don’t mind me sharing them!

    -I scooped and leveled the flour, but the dough still ended up dry and crumbly. so I put 1 cup of butter in instead of just a 1/2 cup.

    – Not sure if there are vegan butter brands that come unsalted, but if yours is not unsalted don’t add any salt! Otherwise it’ll be super salty

    And if you’re in a pinch and don’t have time to refrigerate the dough, instead of rolling them into balls, roll them tall like logs so they won’t spread a crazy amount! But refrigerating is always best so the flavors can merinate a bit, and it won’t be as greasy 🙂

  12. I live in the southwest at high altitude. The dough was very crumbly and would hardly hold together. Would you suggest something to adjust for high altitude. Or any idea why the dough was so dry?

    1. Baking at high altitudes can make your baked goods need more liquid or moisture, so I would try adding 2-3 tablespoons of non-dairy milk at step 3 when you add the flax egg and vanilla. That should help a lot. Hopefully that’s all you need to adjust for these cookies to come out perfect for you! See this post on baking and cooking at high altitudes for more ideas, I found it helpful.

  13. These are the most AMAZING cookies! Perfect texture and flavor. There is only one problem….we can’t stop eating them! ???

  14. Fantastic recipe! I subbed out the brown sugar for ground turbinado sugar (which I ground in the blender) and added 2 tbsp of agave for the moisture of molasses in brown sugar.

  15. So these cookies are amazing and delicious, but mine came out extremely flat (I still had to taste them *wink*). I made two alterations and they shouldn’t have affected it, but maybe? I used an egg instead of a flax egg (1 egg for the flax egg above) and 1 cup of chocolate chunks instead of 1.5c of chocolate chips. Trying to figure out what I did wrong.

    1. Hi Dana! Did you chill the cookie dough for at least 30 minutes? My guess would be you didn’t, because if you don’t chill the dough they can definitely end up flat! I’ve also never made them with a real egg, since I don’t eat eggs, so that also may have affected the outcome. Also, make sure you measure your flour correctly. It’s best to use a spoon to scoop it into the measuring cup, then level it off with the back of a knife. It’s the best way to get an accurate measurement. 🙂 Hope that helps, and I’m glad they still tasted delicious even if they were flat!

      1. Yes I did 🙂 And then let it rest for 15 minutes as the recipe calls for. I’ll try the flour trick 🙂 They we’re very tasty, I just couldn’t get them off the parchment paper to even remotely salvage them. 😉

  16. This is by far the best chocolate chip recipe I have ever made.
    Thank you for sharing. I am looking forward to trying your other recipes.

    Happy camper,
    Joanne

    1. Yay! So glad you enjoyed the cookies. Thank you so much for your comment, and I hope you find many other recipes here that you love. 🙂

  17. These cookies are sooooo good!! I don’t have the mixers or anything like that. I did it all by hand and they came out perfect. It’s even better after you let it sit in the freezer for a few days. I added nuts to mine. So good! I’m so proud that I was able to make this successfully. The last time I tried to make vegan cookies, it was not good. Thanks Nora!

  18. Another perfect recipe from Nora. Mine didn’t spread as much as yours, but I love the way they came out. And tastes divine. Everything I have tried from your website has been excellent. I trust you so much that I am making your lasagna for Christmas dinner without even testing it first. Making your best vegan loaf for supper tonight. Thank you for this great website.

    1. Thank you so much Cheryl! I’m so happy you are enjoying all the recipes! The lasagna should be a big hit; it has many rave reviews and you really can’t go wrong. 🙂

  19. Wow! I’m in cookie heaven. These are absolutely gorgeous. I used a little less chocolate as I only had a block so chopped it up. I weighed everything out as that’s how I usually work. My kids are going to love these when they get back from school and my husband will insist these are a regular in our house. Thank you!

  20. These cookies were dry before adding in more margarine/a touch of almond milk. A bit floury, but overall pretty good!

    1. Thanks! It is important to measure the flour correctly but spooning it into a measuring cup, and leveling off the excess with a knife. It’s SO easy to get a little too much flour. Hope that helps for next time!

  21. I absolutely LOVED these and I can’t wait to share them with my friends. These cookies actually turned out better than non-vegan cookies I’ve tried to make in the past. One issue I had though — using these exact measurements my cookie dough was so thick it was in crumbles. I had to add an extra tablespoon of butter and another half of a flax egg. I triple checked the recipe and I got all the measurements right — any thoughts?

    1. Oh yay! I’m so glad you enjoyed the cookie recipe, we just love these! So with the dry cookie dough, even just a few extra tablespoons of flour could cause this to happen. I recommend using the “spoon and level” method, where you use a spoon to fill your measuring cup, and then level off the top evenly with a knife. That will assure you have an accurate amount of flour for the recipe. The cookie dough is quite thick, but should stick together. Hopefully that helps!

  22. Wow! These cookies are nothing short of amazing! My daughter is allergic to milk and eggs, and it is so hard to find cookie recipes that do not yield flat, hard cookies. We used oat flour, and they still came out excellent. A slight crisp on the outside, soft and chewy goodness on the inside. Thank you for the perfect recipe.??

    1. Thanks so much for taking the time to write this review! I appreciate it so much. 🙂 I’m so glad you finally found a recipe you and your daughter can enjoy, free from her allergies! And I’m happy to know it worked out with the oat flour as well.

  23. I made these cookies a few nights ago and they were awesome! The texture is spot-on for the type of cookies I love – soft and chewy. I made them at first mini-sized but then, a few days later, I made them larger with the extra dough. I can’t say how long the dough was in the fridge but it had to be 4-5 days and it was still fresh. I got to say that I liked the larger cookies better but that’s just my preference. This recipe is SO GOOD and everyone needs to make it!

    1. Thank you SO much Stephanie! I’m so glad someone loves this cookie recipe as much as I do, lol. 🙂 I am so with you on the best kind of cookies being soft and chewy. I haven’t made these mini sized yet but I am going to have to do that soon, sounds fun!

      1. Instead of regular flour I want to use coconut flour OR almond flour. Would I use the same amount as this recipe calls for with flour? Hope you see this; I’m replying form a very old pst of yours. Thanks so much.

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