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 (480 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 don’t know what I did wrong!
    They looked like yours till they cooled down and then they looked awful!
    The taste was great but not the look!!
    Any idea what I did wrong?
    I’m in the UK. I’m not sure if the ingredients are the same here.

    1. What actually happened when they cooled down? I’m not quite sure what that means; did they get flat? Burned? It’s hard to say what went wrong without knowing a bit more.

  2. Amazing!!! So easy and simple. I had to add a tablespoon of water but otherwise perfect. Thank you!

  3. These were PHENOMENAL!!! Absolutely obsessed. I am always trying to expand my vegan baking repertoire for friends/family, hoping for crowd pleasers that appeal to vegan and non-vegan guests alike. This recipe is absolutely a crowd pleaser and honestly one of the best cookie recipes, bar none, ever!! I used tollhouse plant based chocolate chips, which were great! Thanks for a winning recipe!!

    1. You are welcome, Rebecca! Thank YOU for sharing your stellar review and feedback! We sure love theses cookies at our place! Happy cooking to you!

  4. Happy to report that coconut oil in place of vegan butter worked nicely for me. I didn’t have brown sugar at home but did have coconut sugar and it worked just as well as brown sugar would have. My cookie dough turned out very dry and crumbly at first but that was probably due to my own substitutions; I just added a little more melted coconut oil and a few splashes of water and soon it looked perfect for forming into cookie balls. These turned out FANTASTIC, honestly the best cookies I’ve ever made. Thank you so much Nora for sharing such a great recipe!

    1. You are welcome, Tori! I’m glad your substitutions worked out well for you! Thanks for your wonderful review and feedback!

  5. And…another winner from Nora! Even with some minor ingredient substitutions, your recipes alwqys turn out well.

  6. I have been using your recipies since i went vegan in like 2019. I am literally so loyal to your goddamn recipies, and tell people about them. ALL of them have turned out amazing, with friends and family complementing excessively. I doubt I will stop using them ever. Idc what dark magic you use to come up with or maybe steal these recipies because they WORK. Best of luck and hugs and kisses.

    1. I’ve never tried it. I bet it will work, but the cookies might flatten easier or be softer and less chewy, I’m not sure though because I’ve never tried it.

  7. How do every one of your recipes come out so perfectly?? Seriously the most delicious vegan chocolate chip cookie I’ve had since going vegan 15 years ago. Thank you for sharing your baking magic with us! <3

    1. You are welcome, Marlene! I put a lot of time into creating and testing my recipes! Thanks for the encouraging feedback and wonderful review. It made my day! Happy cooking!

  8. Absolutely amazing! By far, the best and easiest chocolate chip cookie recipe I’ve ever tried. The taste, consistency, everything were perfect! I can’t wait to make more and share them with friends and family.

  9. I’ve never had more compliments on anything than I have on these cookies! My 14 year old son loves them so much and they are so easy, he has started baking them himself and now has a small side business at school where he sells them to his classmates. These cookies are made weekly in our home and the only modification is a tiny pinch of salt on each ball before they go in the oven giving them that sweet/salty balance. Total perfection!

    1. What fun! I’m thrilled that you guys are loving the cookies! Thanks for sharing your words and wonderful review! They make my day!

  10. I’ve made these 4 times in the past month 🙃. I love how easy they are. I’ve been using the Tollhouse plant-based chocolate chips and Red Mill Egg Replacer instead of flax seed for the egg (I usually have to add a couple extra tablespoons of water after mixing the dough likely because this substitution makes it a little drier). I also usually cook them 11-11:30 min (until just the edges start to be a little brown). They will 100% look underdone when they come out but be perfect chewiness once cooled!

    1. I’m so thrilled you are loving these cookies! We love them as well! Thanks for taking time to share your baking experience and fabulous review! Happy cooking!

  11. As advertised…the most perfect chewy chocolate chip cookie ever! Thanks again Nora, for a great recipe that the whole family loves.

    1. You are welcome! I’m thrilled you guys loved the cookies! Thanks for sharing your wonderful review!

  12. I happened to have the end of a bottle of JustEgg in the fridge, so I used three tablespoons of that in lieu of the flax egg. They turned out beautifully! Crunchy edges, soft insides, crackly top – just so yummy.

    1. I suppose you could bake the cookie dough in a round cake pan for longer instead but it hasn’t been tested so I’m not sure if it will work. Sorry!

  13. made them for a non-vegan party and all of my friends loved them and asked for the recipe 🙂 however to me they seemed a bit underbaked (I baked them for 14 mins). Wasn‘t really a problem because I love cookie dough, but still not sure what went wrong

    1. Hi Alice. These cookies are very soft and chewy, so I understand why they may have looked/tasted a bit underbaked. If you like crispier, well-baked cookies, simply bake them for 15 to 18 minutes instead (watch them carefully so they don’t burn) or increase your oven temp to 375ºF and keep the bake time as normal (add 1 to 2 extra minutes if they still seem a bit underdone). I hope this helps!

  14. TRULY SUPERB!!!!!! These turned out fantastic! No one would ever think ‘vegan’ because the consistency is perfection. Chewy and delicious. I followed the recipe to the letter except instead of 1 1/4 cups chips, I did 1 cup and 1/4 cup lightly chopped pecans. I will bookmark these and already shared the recipe with my vegan friend. Oh and ate mine with a cold glass of almond milk. Felt like a kid.

    1. We love these cookies at our house as well! I’m so glad that you loved them! Thank you for your wonderful review!

  15. Been making these from your site for years, and always works great. This year for the holidays, I split the base dough and did 1/2 with chocolate chips and the other with vegan white chips and craisins. Both excellent, with half the work and dirty dishes. 🙂

  16. These cookies are amazing! It works super well with Imperial margarine sticks (now vegan! Multiple websites say at least…) I have made this recipe twice in the last few weeks and I would recommend not letting the vegan butter soften too much. The batch I was more careful with turned out slightly better of course, but both were still good!

  17. You cannot make just one batch. These were so good. We made a double batch, then a week later a triple batch for the holidays, because they were gone. I did add additional chocolate chips, oops, so good. Thank you, even non vegans were loving them.

    Also made sugar cookies and oatmeal chocolate chip. Awesome.

  18. This is my 4th year making your recipe as part of my big holiday treat making . I love this recipe so much and my sister who is not vegan loves it too . I usually do double batch of cookie dough to freeze so that I can bake some up any time . Thanks so much Happy Holidays

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