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!
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!
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.
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.
Mix on low to combine, then mix in the chocolate chips. Mmmmm… cookie dough perfection!
Roll the dough into 1-2 tablespoon balls (I use this cookie scoop, then roll with my hands). Place on parchment lined baking sheets.
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.
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.
How to freeze cookie dough for later
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.
Other cookie mix in combinations
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.
Want more incredible vegan cookie recipes?
Find all of my vegan cookie recipes here: Vegan Cookies. Here are just a few of my favorites:
- Vegan Oatmeal Chocolate Chip Cookies
- Ultimate Vegan Chocolate Cookies
- Vegan Snickerdoodles
- Vegan Sugar Cookies
- Classic Vegan Peanut Butter Cookies
Perfect Vegan Chocolate Chip 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.Â
- 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. Store in a covered container. They also freeze well.
- 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.
- If using unsalted vegan butter, increase the salt to 3/4 teaspoon.
- 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.
- Recipe inspired by Sally’s Baking Addiction.
Nutrition
This post was last updated in 2019 and has been reposted in 2022 with improved photos, better writing and more tips/variations.
Second time making this recipe. This time did a double batch and they are disappearing way too fast. Help!
So glad they’re good!
These are the best cookies!
Can you still make this without having an electric mixer? Or will mixing by hand throw of the consistency?
You can mix them by hand if needed, just make sure your vegan butter is soft enough (but not melted) so you can mix it. You’ll just need a strong spoon and some arm power. 🙂
Can i use applesauce to replace the flax seed?
You might be able to, but it will change the texture quite a bit, making them softer instead of chewy.
Perfection!! Made exactly as written .
Thanks much!!
You’re welcome!
This came out very well. First time making these. Too much sugar though, I used about half cup of sugar.
Will use this recipe again, believe it.
I’ve been vegan for two years and I’ve never liked any chocolate chip recipe ! This just blew me away! This will be a family recipe from now on , thank you so much!Â
You’re welcome!
Made these tonight, totally delish. Thanks for the recipe.
You’re welcome!
Hi! I followed recipe exactly and they were very very oily and too crispy. I used Earth balance butter, could that be the reason?
I always use earth balance. It sounds like your measurements were off. Make sure to measure everything properly, especially the flour as even just a missing 1/8th of a cup could throw the recipe off. I spoon and level to measure. I think something was off here, as they are quite thick.
Very chewy. I wouldn’t be able to tell the difference between this cookie and a non-vegan one.Â
Can you make these with gluten free flour?
Yes, a mix works quite well here.
I attempted two other recipes before coming across this one!! This one is by far the best one. Instead of cornstarch I used arrowroot. They are so yummy
That’s so great to hear!
Wow! Just made these and they are my favorite chocolate chip cookies ever. Vegan or non vegan, these are the BEST EVER! I used only 1/2 cup chocolate chips because I don’t like them super packed with chocolate chips. This will be a recipe i will pass down through generations I’m sure!Â
That’s so great to hear!
The recipe has ground flax seed but the video has flaxseed egg.
Is it ok to just use ground flaxseed?
I just read the full recipe and instructions. Use the water and the flaxseed to make the flax egg.
Got it! Sorry bout the unnecessary question…
Had everything I could ever want in a cookie: slightly crispy on the outside, soft on the inside, not too cake-like (as other vegan chocolate chip cookie recipes I’ve tried), with a wonderful butter flavor I missed since going vegan. Will be my new go-to cookie recipe!Â
I’m so glad to hear that!
These are really delicious. We’ve made them three times now, and they are so easy. Thanks got such a great recipe!
You’re welcome!
Can you use Coconut Sugar instead of brown sugar?Â
It might work okay, but I haven’t tested it so I’m not 100% sure.
Ive tried many vegan chocolate chip cookies – these are the best!!
Thank you!
These are amazing! Such a treat for my dairy-free son 🙂 I used coconut oil for the butter and they were still very soft and chewy and taste right up there with the classic chocolate chip cookie with butter and eggs!Â
This is the ONLY chocolate chip recipe you will ever need ! The cookies come out perfect every time and are always so chewy, ,soft  and yummy ! I’ve tried so many other chocolate chip recipes when I first started baking and none compare to the outcome of these!thanks !
You’re welcome!
I made these the first time and I loved almost everything about them except the amount of sugar because it was too sweet for me but they literally looked like perfect chocolate chip cookies. Now when I made them I added half the amount of sugar and the cookies came out rather puffy and not like your classic chocolate chip cookies ? I also made 12 in one tray instead of using 2 trays I wonder if that played a role in them looking off. Do you have any advice for altering the recipe to less sugar?Â
Hi there! Yes, cutting the sugar in half likely was just too much for the structure of the cookie. I wouldn’t go with less than 3/4 cup brown sugar. Also, did you use brown sugar or regular sugar? Because I’ve tried them with white sugar and they don’t come out very good at all that way. I think your problem here is cutting the sugar too much, not the baking trays. Sorry, I don’t have a really good solution for this recipe! You could try my Vegan Gluten Free Chocolate Chip Cookies, which naturally have way less sugar. Hope that helps!
These are amazing! I just made them trying to take my mind off the election. Honestly, I had doubts about how crumbly the dough seemed at first but once I formed it into balls my fears went away. Glad I chose your recipe. I love your recipe for banana bread too so that’s why I also went with yours for choc chip cookies. Thank you!
You’re welcome!
Okay, you’re right. These are the most PERFECT chocolate chip cookie. I used some virgin coconut oil (same amount) instead of vegan butter and they turned out incredible.
The best vegan chocolate chip cookie recipe I’ve tried — and I’ve tried >20. The texture is great, with none of the sponginess/starchiness that sometimes comes from lack of eggs.
I’ve never left a comment on a recipe post before, but felt compelled to with these!
That’s so wonderful to hear! Thanks for the great comment!
Besides the fact that my cookies came out more like scones (that was definitely an error on my part lol), the flavor and texture was really good and taste just like a chocolate chip cookie or muffin/scone in my case.
My 2 y/o daughter loved them and still thought it was a cookie!