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 (467 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

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

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. Sure! Leave it out if needed, they are fine without it. Or you can substitute tapioca starch or arrowroot. Hope you enjoy the cookies!

  1. These cookies are amazing. My son said they taste just like regular…even better. They freeze perfect. I’m so happy I found this recipe since changing to a plant based diet. Thanks for sharing.

    1. Hi Joanne. Thank you for sharing your wonderful review! I’m so glad you and your son like the cookies, and I’m glad you found my recipe as well! I hope you enjoy exploring many more of my recipes. Happy cooking!

  2. Hi Nora! I love your recipes and have made so many tasty dishes! I made these vegan chocolate chip cookies, but my partner and I found them too sweet; the texture and everything were great. I’d like to make it again but with half the amount of brown sugar – I know that’s knew to moist cookies so do you have any other recommendations for how to make-up for cutting out the brown sugar? Thank you!

    1. Thanks so much! Honestly, I’ve tried using regular sugar before and they were pretty bad. You might be able to cut the brown sugar in half, or decrease it a bit, but if you decrease it too much the texture will probably be quite different.

  3. These were great – I like a crispier cookie, so I used half white and half brown sugar, and reduced the temp to 310, baked for 15 mins, then raised the temp to 375 for 5 mins to crisp. I also used just 1 cup of chips because that’s what I had. But these were the best vegan chocolate chip cookies ever!

  4. These are one of the best chocolate chip cookies I ever made, vegan or otherwise.
    I think I overbaked a minute or two, as they don’t really spread or flatten much and I made them small, so was able to get 37 cookies. My vegan daughter loved them, said they reminded her of the little David’s cookies, small and crisp. I also added a smidge more salt as I love the salty /sweet thing.
    I did not have cornstarch, so subbed same amount of arrow root.
    Nora, your recipes are always spot on. Thanks so much, this a keeper.

    1. Thank you for sharing your comments, Patty. I’m glad you guys love the cookies! Thank. you for using my recipes, and happy cooking!

  5. SO. GOOD. I can’t believe how delicious these are. I’m slowly transitioning into veganism, but I love to bake and have a huge sweet tooth. I can honestly say the dessert recipes on this website (especially the brownies, french toast, chocolate cake, and now these!) have made a big difference and helped to ease the transition. Thank you!!!

    1. Hi Mary! I’m thrilled you are loving my recipes! Thank you for sharing your great review, and happy cooking!

  6. I loved these!!! Mine were thicker at the end as they didn’t fall as much as the ones in the picture, but they were great. I didn’t have enough chocolate chips so I added half pecans and chefs kiss perfection. I’m going to try half peanut butter chips and half chocolate chips next. Yay to finally having a go to cookie recipe!!

    1. I’m really glad you love these cookies, Lauren, and that they will be your go to cookie recipe! The peanut butter chips sound delicious! Thank you for sharing!

  7. Thank you for creating delicious and simple recipes that are enjoyed by everyone! These vegan chocolate chip cookies are AMAZING! 

  8. Not only is this THE best vegan cookie recipe, all of her recipes are the best vegan recipes I’ve ever tried! They’re always a hit with everyone I share them with; all being people who aren’t even vegan! Honestly, any time you’re looking to bake something vegan, I’d recommend if noracooks has a recipe first before trying anything else, it’s bound to be the best.

    1. Hi there! Thank you for your kind and wonderful review! It means a lot to me! I’m glad you love the cookies! Happy cooking!

  9. Nora!! These were seriously amazing. I’ve been working for months trying to find a vegan choc chip cookie recipe that works (all others I’ve tried haven’t even been edible) and then I came across this delight! Your recipes never fail!

    1. Thank you, Bre, for your great review. I am thrilled that you love my cookie recipe! Thank you for using my recipes, and happy cooking!

  10. This is the first chocolate chip cookie recipe that I’ve tried since becoming vegan about two months ago and I just made them for the third time! They are so, so good, some of the best cookies I’ve ever had (and definitely the best cookies I’ve ever made myself)!

    I’ve found that I prefer the taste when I halve the cornstarch, and I usually only include just over 1 cup of dairy free chocolate chips so that I don’t have extras rolling around in the bottom of the bowl.

    I highly recommend this recipe! Thank you for publishing it!

  11. Best. Cookies. Ever! Just like your chocolate cake & brownie recipes, everyone who tries them loves them & no one ever guesses they’re vegan.

    Quick question on substitutions… we’re trying to lower our refined sugar intake. Have you tried these with coconut sugar, date paste, agave syrup, monk fruit sweetener or any combination of the above? Thanks so much in advance!

    1. Thanks Lara, I’m so glad you like the cookies! You could totally try using coconut sugar or monk fruit, but I would advise against any liquid sweetener. The cookies will taste different without brown sugar, which adds a lot of moisture, but the recipe will still work with something like coconut sugar. Thanks!

  12. Tastes really good. We used Bob’s Red Mill egg replacer, so we needed to add about 1 more Tablespoon of water. I don’t think anyone would guess that these are vegan. Children are making yummy noises.

  13. Delish!  I made per recipe and they were gobbled up. Wondering about adding some chopped walnuts next time not sure how much to add without messing up bake time. Going to try 3/4 a 1/4 cup chopped

    1. I’m so glad you enjoyed the cookies. Yes, you could add anywhere from 1/2 cup to 3/4 cup chopped walnuts, however much you prefer really.

  14. Wow! These cookies are awesome. My boys and I love them. They turned out so good. I used organic stone ground whole grain wheat flour and Becel Vegan Margarine and Bob’s Red Mill Egg Replacer instead of the flax egg. Thanks for the recipe. Bookmarked:)

  15. These are SO GOOD! they are actually better the 2nd day. I can really taste the flax but I think mine was just too old and maybe slightly rancid. I will totally be trying this again (with fresh flax). Thanks for sharing!

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