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. I made these using some butter flavored shortening I had in the pantry and the cookies turned out super oily. The cookies when baked to a pale finish wouldn’t hold its shape so I had to bake longer which made them crispy. Overall I feel like I cheated this recipe by using the wrong fat as the cookie itself tasted awesome. I just wanted to write this to make sure no one makes the same mistake I did!! 

  2. WOW!! I just made these and they are incredible!  I added 4 tablespoons of almond milk (to make the dough less dry) and used oat milk mini dark chocolate chips.  The hubby likes super thin / crispier cookies so I smushed down the balls with a one cup measuring cup until they were very flat.  Finally, as the cookies were cooling I sprinkled alaskan salt over them.  WILL BE MAKING THIS FOREVER. Thank you!

  3. ok wow let me say these are AMAZING!! I was nervous using a flax egg and all brownsugar….but trusted in the recipe …AND WAS NOT LET DOWN!!!!! 10/10 saving this to bake again!!! best chewy chocolate chippy cookie ever!! :)!!! thanks nora!

  4. My family and I love these cookies. They are delicious and the perfect dessert for lent. THANK YOU so much!!

  5. I substituted the flax for an egg and it turned out great. My husband was a HUGE fan, they are now our staple chocolate chip cookie recipe! So soft and chewy. I always struggle to find a cookie that stays soft after they cool, and this cookie was great for days. Love it!

    1. Hi Abbey! I’m thrilled to hear these are your staple chocolate chip cookies! Thank you for taking your time to share your great review!

    1. There is no great alternative, I have used regular sugar and coconut sugar and was not pleased with the outcome. Brown sugar adds moisture as well as a caramel like flavor that will be missed. If you must, I’d go for coconut sugar though.

    1. Hi Lindsay! I’m so glad to hear the cookies turned out perfect for you! Thank you for taking time to share your review!

  6. AMAZING cookies!  As an aside, Endangered Species now makes vegan chocolate chips made with oat milk.  They are so good I have a tendency to just eat them from the bag which is silly because they make chocolate bars with oat milk as well.  Anyway, they are awesome in these cookies.  

    1. Thank you for sharing your comments, Tina! I’m glad the cookies turned out amazing for you! They are definitely a favorite in my home!

  7. These are great! I didn’t have much sugar so i honestly used whatever brown i had, maple syrup, AND white sugar and i eyeballed all of that until it seemed like the right texture, whatever, they still came out amazing and I will be making this again!

    1. I’m so glad the cookies turned out great for you, Diana! They are a favorite at my house! Thank you for sharing your review!

  8. Wow these cookies are amazing and I’ve made them multiple times but I use normal egg instead of the flax egg because I’m just dairy free not vegan!! They are AMAZING! I’m also wondering if I could sub tapioca flour for the cornstarch?

  9. Loved this recipe. We made a triple batch and then found the batter to be a little dry so we added touches of ripple milk to it to soften a bit. Worked wonders.

    1. Thanks for sharing your comments, Victoria! It’s good to know Bob’s worked well in the cookie recipe!

  10. These should be called “little bites of heaven”. Definitely our family’s favorite vegan  chocolate chip cookie recipe!! 

  11. My vegan butter is super salty so I omitted the salt, and these are AMAZING. I also substituted the flax egg for one egg, and they turned out great. So easy!! 

  12. Absolutely amazing!!! The dough was a bit dry so I added about 1/3 cup more margarine (I used vegan becel) and I’m not vegan so I used semi sweet chocolate chips and this like knock off snickers bar and they were soooo fucking good!!! I had one the next day that was rly hard and I thought they’d all be like that but tbh I made them two days ago and just ate 5 lol! And they were all sooooo good!!!! So i guess just the one was hard! Made 24  ~ 1tbsp each 

  13. These are vegan?! Wow! I can guarantee if there was a blindfold challenge against these gems and a traditional dairy based recipe, it would be tough to tell them apart. Well done! This is my official staple recipe for chocolate chip cookies 🙂 Thank you!

    1. Hi Cheryl! We love these at my house as well! I’m thrilled they will be your go to CC cookie recipe! Thank you for sharing your review!

  14. I used gluten free flour and they came out great! I little too sweet for me with a cup of brown sugar, next time I’ll lessen it to 3/4
    But excellent cookies 

  15. I’ve never left a review for a recipe before but THESE COOKIES they change you. They are mind-boggling good. I have to muster allll my self control to not devour all of them on day 1. I rarely have flax so I sub with a chia seed egg, but they are still great. Anyway, thanks a ton for this recipe!

  16. These are the most incredible cookies!! I tend to make recipes once or twice and move on but these cookies have turned me into a recipe repeater!! They are so dang good.

    I have found that 3/4 cup brown sugar and 1/2 cup cane sugar works the best for me!

    I have also found that you can slightly melt your butter instead of waiting for it to soften (spontaneous cookie makers, where you at) and then just preheat the oven while the dough chills in the freezer, then put the dough in the fridge in between batches, and they turn out just fine!

    Thank you, Nora for a wonderful go to chocolate chip cookie recipe!

    1. Hi Lilja! Thank you for taking your time to share your wonderful review! I am so glad you love the cookies, and that they are a repeat treat for you! Happy cooking!

  17. AMAZING. Everyone in my house said these are the beat we have made. I’m the only fully plant based family member and these are now our FAVORITE 

  18. Tried this recipe for my grandchildren who are allergic to nuts, sesame seed, dairy, and eggs. This is a very easy recipe. My husband and I tried them and they are delicious. This is a keeper.

    1. I’m glad the cookies were a hit, and that your grandchildren were able to enjoy them! Thank you for sharing your review!

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