Name: Vegan Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1.5 cups all-purpose flour; 0.5 tsp baking soda; 0.25 tsp salt; 0.5 cup vegan butter (softened); 0.75 cup brown sugar; 2 tbsp plant-based milk; 1 tsp vanilla extract; 1 cup vegan chocolate chips

Vegan Chocolate Chip Cookies are the ultimate plant-based treat—soft, chewy, and packed with melty chocolate chips in every bite. Whether you’re vegan, dairy-free, or just love a good cookie, this recipe hits all the right notes. Made without eggs or butter, these cookies still have that classic rich, bakery-style flavor and texture everyone craves.

Why You’ll Love These Cookies

There’s no need to sacrifice flavor or texture when baking without animal products. These vegan chocolate chip cookies are perfectly sweet, slightly crisp on the outside, and soft and gooey inside. Best of all, they use pantry-friendly ingredients and take just minutes to prepare. Whether you’re baking for yourself, your family, or a party, they’re guaranteed to please everyone—vegans and non-vegans alike.

Ingredients You’ll Need

1/2 cup coconut oil or vegan butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup vegan chocolate chips or chopped chocolate

How to Make Vegan Chocolate Chip Cookies

1. Make the Flax Egg
In a small bowl, combine ground flaxseed and water. Stir and set aside for 5–10 minutes to thicken.

2. Cream the Wet Ingredients
In a large bowl, beat together the coconut oil (or vegan butter), brown sugar, and white sugar until creamy. Add the flax egg, plant milk, and vanilla extract. Mix until smooth.

3. Add the Dry Ingredients
Sift in the flour, baking soda, and salt. Stir with a spatula or spoon until a soft dough forms. Fold in the chocolate chips, distributing them evenly throughout the dough.

4. Chill the Dough (Optional but Recommended)
For thicker cookies, chill the dough in the refrigerator for 30–60 minutes. This helps prevent spreading and enhances flavor.

5. Bake the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoon-sized balls of dough and place them 2 inches apart on the sheet. Bake for 10–12 minutes, or until edges are golden and centers are set.

6. Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store once completely cooled.

Tips for the Best Vegan Cookies

Don’t skip the flax egg – it acts as the binder in place of eggs.
Use soft, not melted, coconut oil if not using vegan butter.
Chill the dough if you prefer thicker, chewier cookies.
For crispier cookies, flatten the dough balls slightly before baking.
Use quality chocolate – dairy-free chips or chopped dark chocolate bars work best.

Storage and Freezing

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. They also freeze well—just pop them into a freezer-safe bag or container for up to 2 months. You can also freeze the dough balls and bake fresh cookies on demand.

Why This Recipe Works

This recipe mimics the texture of traditional cookies without eggs or dairy by using a combination of coconut oil, flax egg, and the right sugar ratio. Brown sugar adds moisture and chewiness, while the plant-based milk and vanilla boost flavor. The result? Classic, crave-worthy cookies with a vegan twist.

Final Thoughts

Vegan Chocolate Chip Cookies are proof that you don’t need animal products to enjoy a delicious homemade dessert. Whether you’re baking for a party, prepping lunchbox treats, or indulging in a late-night snack, this recipe is easy, reliable, and seriously satisfying. Give it a try—you might just decide to make all your cookies vegan from now on.