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crinkled parchment paper with chocolate chip cookies flat on it
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4.93 stars (383 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 Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 160kcal
Author: Nora Taylor

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

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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