Irresistible Vegan Chocolate Chip Cookies

Moist, buttery, and studded with rich dark chocolate chips, these vegan chocolate chip cookies are the perfect way to satisfy your sweet tooth.

Vegan Chocolate Chip Cookies Piled on Top of Each Other

I knew I was in trouble when I started working on this one. I’ve always been a sucker for chocolate chip cookies. I mean, I love all vegan cookies, but good old chocolate chippers are my favorites.

It took a little while to perfect the recipe, but I think I nailed it. These are the best vegan chocolate chip cookies…no wait…the best chocolate chip cookies I’ve ever tasted.

As an added bonus, they’re super easy to make. The recipe doesn’t include any hard-to-find ingredients or unusual steps — in fact, the process in making these is pretty much the same as what you’d find in a classic chocolate chip cookie recipe.

Jump to:

What You’ll Need

Plate of Vegan Chocolate Chip Cookies with a Glass of Milk in the Background
  • Flour. We’re using good old all-purpose wheat flour for this recipe. You might be able to substitute another variety, but I can’t promise the recipe will work.
  • Cornstarch. There are lots and lots of ways to replace eggs in baked goods (learn all many of them in this guide) and cornstarch just happens to work like a charm in vegan cookies!
  • Baking soda. Not to be confused with baking powder!
  • Cinnamon. This is a totally unconventional and totally optional ingredient, but it really adds to the flavor of the cookies. It will make them extra delicious if you use it!
  • Salt.
  • Vegan butter. You should be able to find this near the regular butter at your supermarket. Look for brands like Miyoko’s and Earth Balance.
  • Sugar. Use organic sugar to keep the cookies vegan.
  • Brown sugar. Again, use organic.
  • Vanilla extract.
  • Non-dairy milk. Just about any variety that’s unsweetened and unflavored will work. Try soy milk, almond milk, or cashew milk.
  • Vinegar. The recipe calls for white vinegar, but apple cider works as well.
  • Vegan chocolate chips. I like Enjoy Life Mega Chunks for this recipe, but use what’s available.

How to Make Vegan Chocolate Chip Cookies

The following is a detailed photo tutorial on how to make vegan chocolate chip cookies. Scroll all the way down if you’d prefer to skip right to the recipe!

Vegan Chocolate Chip Cookies on a Cooling Rack
  • Start by whisking your dry ingredients together in a large bowl: flour, baking soda, cinnamon, cornstarch, and salt.
  • In a separate bowl, beat together your vegan butter, sugar, and brown sugar with an electric mixer. Be sure to beat the mixture until it’s fully blended and creamy. Tip: Make sure your butter is up to room temperature before getting started. Take it out of the fridge a few hours in advance, or use this method to soften it up quickly.
  • Mix the non-dairy milk and vinegar together in a bowl or liquid measuring cup, then add it to the butter mixture along with your vanilla extract.
  • Beat everything again until fully mixed.
Collage Showing First Four Steps for Making Vegan Chocolate Chip Cookie Dough: Whisk Dry Ingredients, Blend Butter and Sugars, Add Milk and Vanilla, and Blend
  • Start adding the flour mixture to the butter mixture, adding about a cup at a time and beating it in fully before adding more.
  • Once all the flour mixture has been added, fold in the chocolate chips by hand.
Collage Showing Last Two Steps for Making Vegan Chocolate Chip Cookie Dough: Mix in Dry Ingredients, and Fold in Chips
  • Cover the bowl with plastic wrap and place it in the fridge for 30 to 60 minutes. Don’t skip this step, and don’t leave the bowl in there too long! You want the vegan chocolate chip cookie dough to firm up a bit, but you don’t want it to get rock hard.
  • Now preheat the oven and line some baking sheets with parchment paper. Scoop or spoon mounds of dough onto the baking sheet. You want each mound to be about 2 tablespoons for large cookies like mine, or 1 tablespoon for smaller cookies. A cookie scoop can be super helpful for measuring the dough!
Vegan Chocolate Chip Cookie Dough Balls on Parchment Paper
  • Pop the baking sheet into the oven and bake your cookies.
  • For soft and chewy vegan chocolate chip cookies like I’ve shown in the photos, bake them for 9 to 10 minutes, until they’ve spread out and just barely started to brown around the edges.
  • For crispier cookies, let them bake for 11 or 12 minutes, until they’re a bit more browned.
  • Place your baking sheets on cooling racks for a few minutes before removing the cookies.


Want to take your cookies to the next level? Try one of these variations!

  • Add chopped walnuts or pecans.
  • Use vegan white chocolate chips.
  • Make dipped cookies! Once they’ve cooled, melt some chocolate chips in a bowl and dip half of each cookie in it.
Hand Holding a Vegan Chocolate Chip Cookie in Front of a Plate

Shelf-Life & Storage

Vegan chocolate chip cookies cookies will keep in a sealed container at room temperature for about 3 weeks, or in the freezer for about 3 months.

Frequently Asked Questions

Can these cookies be made gluten-free?

Possibly, but I haven’t tried so I’m not sure. Your best bet would be to try the recipe with an all-purpose gluten-free flour blend.

Do I really need to chill the dough?

I highly recommend it! If you skip this step your cookies will probably spread out too much.

Are chocolate chips vegan?

Most brands aren’t, so check the label! If you go to a place like Whole Foods, you’ll probably find a few vegan options. I used Enjoy Life Mega Chunks for this recipe — they’re available at most regular supermarkets!

Why didn’t my cookies spread out?

This is a result of your dough not heating up enough during baking. It could mean that you chilled the dough too long, skipped the step of preheating the oven, or just that your oven didn’t get hot enough (check it with an oven thermometer).

Can you eat raw vegan cookie dough?

Sadly, no, you typically can’t. As much as I love the idea of taste-testing cookie dough before baking, wheat flour isn’t meant to be eaten raw and can carry contaminants that need to be killed by cooking. You may be able to eat the cookie dough for recipes that call for other types of flour, such as oat.

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Vegan Chocolate Chip Cookies Piled on Top of Each Other

Irresistible Vegan Chocolate Chip Cookies

Moist, buttery, and studded with rich dark chocolate chips, these vegan chocolate chip cookies are the perfect way to satisfy your sweet tooth.


  • 2 ¼
    all-purpose flour
  • 1
  • 1
    baking soda
  • ½
    ground cinnamon
    (optional, but highly recommended)
  • ½
  • ¾
    vegan butter
    (brought up to room temperature)
  • ¾
    organic sugar
  • ¾
    organic brown sugar
  • ¼
    unflavored and unsweetened non-dairy milk
  • ¼
    white vinegar
  • 2
    vanilla extract
  • 10
    vegan chocolate chips


  1. Whisk the flour, cornstarch, baking soda, cinnamon, and salt together in a large mixing bowl.

  2. In a separate large mixing bowl, use an electric mixer to beat together the butter, sugar and brown sugar. Beat the mixture until the ingredients are completely combined and creamy.

  3. Stir the milk and vinegar together in a small cup, then add them to the butter mixture along with the vanilla. Beat the mixture again until combined.

  4. Begin adding the flour mixture to the butter mixture, adding about a cup at a time and beating it in before the next addition.

  5. Fold in the chocolate chips.

  6. Cover the bowl with plastic wrap and place it in the fridge. Chill the dough for 30 to 60 minutes, until it has firmed up a bit but isn’t rock solid.

  7. Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.

  8. Use a cookie scoop or spoon to drop rounded 2 tablespoonfuls* of the dough onto the baking sheets, leaving about 2 inches between them.

  9. Place the baking sheets into the oven and bake the cookies until the dough has spread out and the edges are just barely beginning to brown, 9 to 10 minutes**.

  10. Transfer the baking sheets to cooling racks and allow the cookies to cool until set before removing them from the baking sheets.

Recipe Notes

*This will give you large cookies. For smaller cookies, use 1 to 1 ½ tablespoons of dough for each mound — this will give you 3 to 3 ½ dozen cookies.

**This will give you soft cookies. For crispier cookies, bake for 11 to 12 minutes, until the tops are slightly browned.

Nutrition Facts

Irresistible Vegan Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 199
Calories from Fat 86

% Daily Value*

Fat 9.6g15%

Saturated Fat 4.2g21%

Sodium 166mg7%

Potassium 20mg1%

Carbohydrates 27.2g9%

Fiber 1.2g5%

Sugar 16.3g18%

Protein 2g4%

Calcium 27mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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