Vegan Chocolate Chip Cookies
Craving that warm, bakery-style chocolate chip cookie but want to keep it dairy-free and eggless? These Vegan Chocolate Chip Cookies are exactly what you need! Soft in the center, slightly crisp on the edges, and filled with melty chocolate chips—this is the ultimate plant-based treat that everyone will love (yes, even non-vegans).
Why You’ll Love These Vegan Cookies
No eggs or dairy, 100% plant-based
Uses pantry-friendly ingredients
Crispy edges with a chewy center
Easy one-bowl recipe
Perfect for snacking, gifting, or freezing
Ingredients You’ll Need
1/2 cup vegan butter (softened)
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup plant-based milk (like almond or oat)
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup vegan chocolate chips
How to Make Vegan Chocolate Chip Cookies
1. Preheat Oven
Set your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Mix Wet Ingredients
In a large bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Add the plant milk and vanilla extract and mix again.
3. Add Dry Ingredients
Stir in flour, baking soda, baking powder, and salt until a dough forms. Fold in chocolate chips.
4. Scoop & Bake
Scoop about 1.5 tablespoons of dough per cookie and place on the tray 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers look set.
5. Cool & Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. They’ll firm up as they cool!
Tips for Perfect Cookies
Don’t overbake – they’ll look slightly soft when you take them out, but that’s what gives them a chewy texture.
Use quality vegan chocolate chips for the best melty gooeyness.
Chill the dough for 30 minutes if you want extra thick cookies.
Make them gluten-free by using a 1:1 gluten-free flour blend.
Storage
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. Simply reheat in the microwave for a fresh-from-the-oven feel.
Final Thoughts
These Vegan Chocolate Chip Cookies are proof that plant-based baking doesn’t mean sacrificing flavor or texture. Perfectly chewy, loaded with chocolate, and incredibly easy to make—this recipe is sure to become your go-to vegan cookie fix!
Vegan Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Wet Ingredients:
- In a large bowl, cream together coconut oil (or vegan butter) and brown sugar. Add plant milk and vanilla, and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients and stir to form a dough.
- Fold in the chocolate chips until evenly distributed.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes, or until edges are golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
