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 (424 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. Hi Natalie. I sure do appreciate your uplifting and kind words! How fantastic that you love the cookies! Thank you for your fabulous feedback and review!

  1. I made a batch on Friday and had to make another batch on Saturday. Vegans and non-vegans loved the cookies. Very good recipe!

  2. I live in a house with 14 vegans and we LOVE this recipe. When I make the cookies I cream the butter and sugar for upwards of 4 minutes until it becomes super light in color. The texture is phenomenal!! So yummy and really easy to add different fillings into 🙂

    Would recommend sprinkling some flakey salt on top it adds so much to the cookie.

    1. Your cookies sound spectacular, and you must make them by the batches! I’m thrilled they are a hit at your house! Thanks for your fabulous feedback and review!

  3. These were really yummy! I made them with the flax egg and followed all the directions , but I used only 1/2 cup of chocolate chips just to make it cheaper haha. I still liked them!

  4. These are my new favorite chocolate chip cookies!!! They’re so chewy and sweet and chocolatey. I used a store-bought egg replacer from a local health food store, and I used maple syrup instead of vanilla (I realized I was out of vanilla when I started the recipe!). I brought them to work and they were a huge hit among a bunch of non-vegans! Thanks Nora! 🤗🤗

    1. You are welcome, Olivia! I’m thrilled the cookies were a hit! These are a favorite in our home, for sure! Thanks for your wonderful feedback! Happy cooking!

    2. These are by far the best, BEST vegan chocolate chip cookies I have ever made. I have used this recipe dozens of times and they come out perfectly. I use Nora’s recipes often and I find they are reliably easy, simple, and delicious. I can’t recommend this recipe highly enough.

  5. These are my new favorite vegan chocolate chip cookies. They are soooooooo good. I bake “healthy” treats for my neighbors and usually substitute avocado oil and applesauce for the vegan butter, which I did with these. The dough was a little sticky, so I added a little extra flour and found that moistening my fingers with a little water allowed me to form the dough pretty easily. Even substituting for the vegan butter, these turned out great! My neighbors absolutely loved them.. and so did I. Thank you Nora for such an easy and delicious cookie recipe. Cannot wait to try more of your recipes.

    1. Hi Mo. I’m thrilled these are your new favorite vegan chocolate chip cookies! Thanks for you great feedback and ideas! I hope you enjoy your journey through my recipes! Happy cooking!

  6. I used mashed banana and doubled the flax egg instead of the vegan ‘oil’. I also used less brown sugar (1 cup) than the recipe called for. Cookies came out great, although they did stick to the parchment paper a bit. If I search for a vegan recipe, I usually will select a noracooks recipe, because the recipes are simpler, and I find I can always substitute something for an ingredient I don’t want to use, and the recipe will still come out quite good.

    1. Hi Snadra. I’m glad the cookies turned out great for you with the substitutions! I appreciate you using, and trusting, my recipes! Thanks for your terrific feedback!

      1. Made these cookies again with flax egg, mashed banana, applesauce and no oil. I also added oatmeal, and pressed walnut pieces on the dough when I had them already on the parchment paper. I sprayed a bit of veggie oil on the parchment, and they did not stick this time. Again, used less brown sugar due to the sweetness of the mashed banana/applesauce. Cookies came out great, light, chewy. Again, this recipe is great for tweaking.

        1. Hi Sandra. Thanks for getting back to us on how the cookies turned out with adding your own ingredients to the recipe! I’m glad the cookies didn’t stick! Happy cooking!

      2. Hey Nora!

        I have been trying out a lot of your dessert recipes lately and in love with all of them. A lot of them have ground flaxseed like this recipe. Can I substitute it with applesauce or another alternative? I do not enjoy the taste of flaxseed. If yes, could I know the quantity that needs to be used for each tablespoon of flaxseed? Thank you so much

        1. How fabulous you are loving my dessert recipes, Vaishna! Thank you for sharing! I have not tested this recipe using applesauce, however, 2 TB of applesauce should work. The cookie will be softer, but still delicious! Others have commented that one egg’s worth of Just Egg, or ground chia seeds also works. Hope this helps!

  7. Made these for Christmas and they were a hit! Perfect texture. It’s like a cookie/brownie hybrid. Also, these were super easy and quick to put together. I will definitely be making these again soon!

    1. I am thrilled the cookies were a hit, Erin! We love these cookies at our house! Thank you for sharing your fantastic feedback and review!

      1. Not sure what I did but they just turned out to be a gooey mess. It tastes good not cooked. I actually measured everything. I usually eyeball it all the time. The first batch baked into one giant blob. The second batch is just a gooey mess.

  8. LOL, not sure what I did wrong with these cookies. I used Earth Balance Margarine and whole wheat pastry flour, but the chocolate chips would just not stick to the dough. I was going crazy with the batter, and ended up handing the task over to my daughter and her boyfriend to complete it. Yeah, the cookies tasted great, but it seemed like it should have been about half the chocolate chips. I am not sure why the chips did not stick in the batter. I appreciate the recipe, but it did not quite work for me.

    1. Whole wheat flour is not a 1:1 swap for all purpose flour. The problem is not the recipe, it’s substituting ingredients without understanding the results.

  9. Are you kidding me?! I’ve made my fair share of vegan chocolate chip cookies over the years and I thought I had my go to recipe… until I decided to try this one instead. These cookies were top notch, just perfect. Chewy in the middle and slightly crispy on the outside.

    1. Hi Melissa. I’m thrilled that you loved my cookie, and they are now your new go to recipe! We really love these cookies around our house as well! Thank you for sharing your terrific feedback and wishing you happy cooking!

  10. Snowed in & made these – absolutely perfect! Thank you for sharing. Will be making over and over, my new go to chocolate chip cookies!

    1. Hi Allison. Sounds like a fun project on a snowy day! Thanks for your terrific feedback! I’m thrilled this is your new go to chocolate chip cookie recipe! Happy cooking!

  11. i love all of your cookie recipes and cannot wait to make this one. but i’m really low on brown sugar right now, can i replace some of the brown sugar with white sugar?

    1. Thanks Eli. I’m glad you are loving my cookie recipes! White sugar doesn’t work well. These cookies need the richness of brown sugar. I have tried it and I did not like the cookies. I hope this helps.

  12. OMG!! These are absolutely incredible. Perfectly chewy with a crispy edge… the quintessential chocolate chip cookie! I was surprised that they used all brown sugar and no white sugar, but the recipe is just perfect. These are my new go to. Nora does it again!!

    1. Hi Melissa. I’m so happy that you loved my chocolate chip cookie recipe! We absolutely love these cookies at our home! Thank you for sharing your glowing feedback! I’m thrilled this will be your go to chocolate chip cookie recipe!

  13. My grandson is allergic to eggs, nuts and dairy. I saw this recipe and decided to make it. I did not use the flaxseed as I was concerned about a reaction so I used rice milk. I used oat flour and then followed the rest of your directions. He told me these were the best cookies in the whole world! Thank you so much for the excellent directions!

    1. Hi Anne. This just warms my heart! I’m really glad that your grandson loved the cookies and could enjoy them! Thank you for sharing your experience and wonderful feedback! I’m glad the cookies turned out perfect!

  14. I always use your recipes and they come out Greta.. but I must have done something wrong here.. the cookies taste good but totally flattened out.. what did I do wrong??

    1. It sounds like the cookie dough was too warm before going into the oven. The warm butter in the dough melts, causing the cookies to spread. Next time, try chilling the dough in the fridge for 15 to 30 minutes before baking. Hope this helps!

  15. I made these for a colleague’s holiday party. I doubled the recipe and omitted the cornstarch because I didn’t have any. They were all gone by the end of the night and so yummy.

    1. Hi Gillian. I like white whole wheat or whole wheat pastry flour, it’s lighter but still whole grain. Hope this helps!

  16. Hi! I love your recipes, they’re so easy and creative. Would this work with gluten free flour? My daughter has Celiac’s and an allergy to eggs, dairy, and soy 🫠

    1. Hi Tori. Thank you! I’m glad you are loving my recipes! Yes, they work well with a gluten free flour mix! I’ve used Bob’s Red Mill 1:1 and King Arthur Measure for Measure and they both worked perfectly.

  17. Yum! I have made many a vegan cookie and pretty much gave up due to the grainy texture. But these cookies really are perfect, even my non-vegan hubby and son loved them. Thank you for sharing this delicious, simple recipe that doesn’t have complicated ingredients.

    1. You are welcome, Kim! I’m thrilled you guys loved the cookies! They are a favorite at our house as well! I appreciate you taking time to share your great feedback!

  18. Excellent flavor. Mine came out very thin, but my fault. I inadvertently melted the Miyokos Vegan butter before starting. I also subbed out 1/2C of the flour with whole wheat, which won’t absorb the liquids in the same way. I used Bob’s Red Mill egg replacer instead of the flaxseed. I didn’t add salt, as the egg replacer has salt, as well as the butter. I chopped up an 85% dark chocolate bar instead of chips, and added chopped pecans. The extra rich chocolate flavor is so good. I look forward to trying the recipe again and getting it just right for us.

  19. We use Nora Cooks for all of our go to recipes.We love her website so much and really love all of her recipes and can’t say how much we appreciate how allergy friendly every recipient of hers is!! Highly recommend every recipe,there all gone in 5 minutes in our house!!

  20. The best vegan chocolate chip cookies I have ever made. I baked them 11 minutes and they had a slight crunch, but were still chewy. The best of both worlds. This recipe is a keeper.

    1. Love this recipe my dairy and egg allergy child loves them as do the whole family. QUESTION, can you reduce sugar amount?I made 3times the recipe and it required over 800g sugar, would reducing amount effect cookie

      1. That’s so wonderful to hear, Lisa! Yes, you can try using 3/4 to 1 cup of sugar instead (or up to 3 cups for 3x the amount). This shouldn’t affect the texture of the cookies too much.

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