Perfect Vegan Chocolate Chip Cookies
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Tried and true, these are the most perfect vegan chocolate chip cookies ever! Made in 1 bowl and oh-so-soft, chewy and full of chocolate chips!
Everybody has their go-to, tried and true chocolate chip cookie recipe, right? Well, I used to before going vegan and since then it’s been hit or miss. I have tried countless recipes over the years, and some have been pretty good but I had yet to find the PERFECT recipe I was looking for. Until now.
What makes these 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!
How to make vegan chocolate chip cookies
- In a large bowl with a hand mixer, beat the softened vegan butter and brown sugar.
- 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.
- Mix in the chocolate chips.
- Look at that cookie dough! Perfection.
- Roll the dough into 1-2 tablespoons sized balls. Bake for about 10 minutes for smaller cookies, or 12 for larger cookies, until puffy and just slightly golden on the sides. They will look underdone, but will firm up considerably as they cool. Do not over bake!
Are all chocolate chips vegan?
No, a lot of brands have milk fat or butter oil in them. Check the ingredients to ensure vegan friendliness. Trader Joe’s brand of semi-sweet chocolate chips happen to be vegan, as are Guittard. Costco sometimes carries the Kirkland brand of semi-sweet chocolate chips, which are also vegan and a great price if you can find them! There is also Enjoy Life, which you can find on Amazon or Whole Foods.
If you are really having trouble finding vegan chocolate chips, you can always look for dairy free chocolate bars, and chop them into chunks.
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 almond milk.
This is important because the kind of vegan butter (or coconut oil) you use will affect the dough, as well as how you measure your flour, and just the temperature and altitude of where you live. If your dough is too wet, the cookies will spread; if too dry the cookies won’t spread enough.
That said, I never have to add extra flour or milk when I make them exactly as written.
How to freeze the dough
Roll the cookie dough into balls and freeze in a large ziplock type bag. When you want to bake cookies simply preheat the oven and bake, adding a few more minutes since the dough was frozen.
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.
Want more vegan cookie recipes?
- Ultimate Vegan Chocolate Cookies
- Vegan Snickerdoodles
- Vegan Sugar Cookies
- Classic Vegan Peanut Butter Cookies
- Vegan Chocolate Crinkle Cookies
- Vegan Ginger Cookies
Perfect Vegan Chocolate Chip Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
- 1/2 cup (8 tablespoons) vegan butter, slightly softened to room temperature
- 1 1/4 cups brown sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups non-dairy chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or lightly 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.
- TIP: 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.
- May substitute coconut oil for the vegan butter if desired. Just make sure it's not melted, you want it to be semi-firm.
- If you don't like salt in your cookies or your vegan butter is very salty already, you may omit the salt.
- Recipe inspired by Sally's Baking Addiction.
Nutrition
*Post last updated August 15th, 2019.
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578 Comments on “Perfect Vegan Chocolate Chip Cookies”
DO u have to add ground flaxseed
I haven’t made them without it, they are your egg substitute.
ok thank u , i cant eat flaxseeds so thats why i was asking.
ok thank you imma make them today, i cant eat flaxseed so that is why i was asking 🙂
best vegan cookie recipe hands down! i’ve tried so many recipes and non of them really compared to non-vegan cookies. but these do!! delicious
Thanks so much!
Hi!! fellow vegan here. i don’t live in the usa so i use a food scale, how many grams of butter do i need to use? over here we don’t have vegan sticks of butter. thanks and plz reply cuz i need to make these for christmas in 4 days!
Hi Kathy! The grams for 1/2 cup of vegan butter is about 113 grams. Hope you enjoy the cookies!
Do you think Miyoko’s touch of sea salt butter would work or be too salty?
It would work, I always use salted vegan butter.
Amazing!! Another great recipe
Best ever! Love these!
Definitely my go-to vegan choc chip cookie recipe.
I did 1/2 c brown sugar, 1/2 c coconut sugar for total of 1 cup.
Also reduced my chocolate by just a bit.
I like this dough baked after being in the freezer, but delicious either way.
Nice recipe
Hi! Could you use coconut oil instead of vegan butter?
You can, but the cookies will come out a bit different than using vegan butter. Sometimes they can be greasier and a bit more flat.
Omg these are best cookies I’ve ever made. 12 minutes did perfect and I added a little more butter and a little less chocolate chips but WOW they are so amazing. Thank you. I love all your recipes!
So happy you enjoyed the cookies!
I made these today for a niece. I’ve never cooked with vegan butter before or knew flaxseed and water could sub an egg. I am so impressed with the tase! Turned out just as you said they would. Reallyyyyyy delish. And I did use TJ choc chips, but I added a few pecan pieces. Love nuts in my cookies…..
Thanks!
You’re welcome!
Can you use whole wheat flour instead of all purpose flour?
You could, but of course they will taste very “whole wheat” like, and be much more dense. I’d try to use whole wheat pastry flour or white whole wheat if possible.
Wow, these really are perfect!! If you’re a chewy cookie person like me, you’ve found your go-to recipe.
These are just like the cookies I used to get from grocery store bakeries.
Funnily enough, that’s exactly what I was craving when I came across this!
Thanks so much! 🙂
(P.S. if any Canadians are reading this, the PC The Decadent semisweet chocolate chips are vegan and they’re amaaazing in these.)
You’re welcome!
Will this work with a different type of flour – whole wheat or almond?
Whole wheat could work, but they will taste like whole wheat and be very dense. Almond flour doesn’t work well here. A gluten free mix does though!
amazing cookies but i’d suggest using less chocolate chips. there were so many that there were leftover chips in the mixing bowl that i couldn’t fit in the cookie balls. saying that, maybe my measuring cups are just too big aha.
always a fan of nora cooks!!!
Thanks Felicia! I manage to squish them all in the dough. 🙂 Less is totally fine though!
These are seriously some of the best cookies I’ve ever had! (both vegan and non-vegan) I give them to my non-vegan friends and they like them more than regular chocolate chip cookies. Thank you!
You’re welcome!
easy and tasty. I think if I used Miyoko’s would give it 5 stars (but expensive). I think I’m the only one who thinks Earth Balance has a chemical flavor?
Thanks! I don’t notice it at all, but if you are looking for a less expensive option than Miyoko’s (which I agree is amazing!!) try Country Crock. I’ve been really impressed with their sticks lately.
I can only get vegan butter in a tub, how do I measure the amount, do I just scoop it out and put it in a measuring cup and squish it down.
Yes, that is what I do if I have to use the tub. You could also weigh it if you have a kitchen scale. Thanks!
These are legitimately better than non-vegan, traditional chocolate chip cookies! They are the best I’ve ever had! They are chewy and so delicious. My family prefers them to other ones as well.
Thanks so much!
Everyone in the household loves these. Great recipe. I was looking for a vegan dessert and this was a home run.👍🏿👍🏿
Oh.my.gosh! Seriously! Your recipes keto coming up first on my Google searches. First the pecan pie, now these cookies. Thank you for sharing your knowledge! 🙂
You’re welcome!
Best cookie I’ve had in ages. As a pregnant woman I really shouldn’t be indulging like this, so after 4 cookies my husband took the tray. LOL. These are amazing. Thank you!
You’re welcome!
Simply “THE BEST VEGAN CHOCOLATE CHIPS COOKIES EVER”
My husband and I could not stop eating them! I had to make another batch next day. After trying so many recipes I finally found the PERFECT one!!!! Thank you. = )
You’re welcome!
is your website all vegan? Just a question😁
Yes. 🙂
Truly delicious! I grew up loving Original Toll House but now that I am Vegan these hit the spot; and so easy to make. I froze half of the recipe in easy to bake balls ready-to-go!
Thank you!
You’re welcome!
I’m making these for my egg-intolerant niece for tomorrow and sadly, my cookies have come out flat and crisp around the edges like a few others have mentioned. Is there any way to remedy this by tomorrow? Or do I need to start over from scratch? I measured the flour by the spoon-in and level-off method. Perhaps I should have scooped it up in the cups instead? So far, the cookies taste delicious! Just needs he right shape and consistency now. I’d appreciate your help!
If you are measuring the flour correctly and not making any substitutions, then I think you are starting with vegan butter that is way too soft, making your cookies flat. All you need to do is either start with less soft butter, or stick the dough in the fridge for 30 minutes, then roll and bake. It works every time! 🙂