Tender and chewy with delightfully crisp edges, these vegan cookies are loaded with melty dark chocolate chips and absolutely irresistible. Made in just one bowl with 9 simple ingredients, they’re the easiest and best vegan chocolate chip cookies you’ll ever make!
Despite having shared numerous cookie recipes over the years, I realized I was missing a classic: old-fashioned chocolate chip cookies. That gap has now been filled!
These cookies have everything you could want—soft, chewy centers, slightly crispy edges, and an abundance of gooey chocolate in every bite. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and delivers perfect results every time.
⭐️ Why You Should Try It
- Perfect texture: Chewy centers with slightly crisp edges—the ideal chocolate chip cookie texture.
- One-bowl simplicity: Minimal cleanup and no special equipment required.
- 9 simple ingredients: All pantry staples you probably already have on hand.
- Packed with chocolate: Loaded with gooey, melty dark chocolate chips in every bite.
- Eggless and vegan: So delicious you won’t miss the dairy or eggs.
🍫 Ingredient Notes
This dough comes together in just one bowl with ingredients you likely already have in your pantry. Here’s what you’ll need:
- All-purpose flour: The foundation of the cookies.
- Vegan butter: Adds richness and creates that perfect chewy texture.
- Brown sugar: Provides moisture and a deep, caramel-like sweetness.
- Granulated sugar: Helps create crispy edges and sweetness.
- Plant-based milk: Binds the dough and adds moisture.
- Vanilla extract: Enhances the overall flavor.
- Baking soda: Provides lift and helps the cookies spread.
- Salt: Balances the sweetness.
- Dark chocolate chips: The star of the show—use good quality!
🥣 How to Make It
1. Make the dough
2. Bake to perfection
📔 Pro Tips for Success
Chill the dough.
Chilling the dough for at least 30 minutes (or up to 72 hours) allows the flavors to develop and prevents the cookies from spreading too much during baking.
Use room temperature butter.
Softened butter creams more easily with the sugars, creating the perfect texture. If your butter is too cold, the dough won’t come together properly.
Measure flour correctly.
For the best results, spoon the flour into your measuring cup and level it off with a knife. Scooping directly can pack in too much flour and make the cookies dry.
Let them rest.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack. This helps them set and develop the perfect texture.
🥜 Delicious Variations
Feel free to get creative with these cookies! Here are some fun add-ins:
- Nuts: Fold in 1/2 cup of toasted walnuts, pecans, or almonds for extra crunch.
- White chocolate: Swap dark chips for white chocolate chips for a sweeter twist.
- Mint chocolate: Add a few drops of peppermint extract for a refreshing flavor.
- Sea salt: Sprinkle flaky sea salt on top before baking for a gourmet sweet-salty finish.
Isn’t that soft-baked texture dreamy?
❄️ Storing and Freezing
Store your baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months—bake straight from frozen, adding a couple of extra minutes to the baking time.
💬 Frequently Asked Questions
Are all chocolate chips vegan?
Unfortunately, not all chocolate chips are vegan. Many brands still include milk powder in their ingredients, so always check the packaging carefully. Look for brands that are certified vegan or dairy-free.
Can I use coconut oil instead of vegan butter?
You can, but the texture will be slightly different. Vegan butter provides the classic chewy texture, while coconut oil may make the cookies slightly crispier.
Why are my cookies flat?
Flat cookies usually mean the butter was too soft or melted, or the dough wasn’t chilled long enough. Make sure to chill the dough and use room temperature, not melted, butter.
Can I make these gluten-free?
I haven’t tested this recipe with gluten-free flour, but a 1:1 gluten-free baking blend may work. The texture may vary slightly.
I truly hope you’ll love these vegan chocolate chip cookies! They’re perfectly chewy, dense, crispy on the edges, and loaded with gooey dark chocolate chips—everything a classic cookie should be!
Perfect Vegan Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour (190g)
- 1/2 cup vegan butter, softened (113g)
- 1/2 cup brown sugar, packed (100g)
- 1/4 cup granulated sugar (50g)
- 1/4 cup plant-based milk (60ml)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup vegan dark chocolate chips (170g)
Instructions
- Cream butter and sugars: In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients: Add the plant-based milk and vanilla extract. Mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Add chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Chill: Cover the dough and refrigerate for at least 30 minutes (or up to 72 hours for deeper flavor).
- Preheat and scoop: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared sheets, leaving space between each cookie.
- Bake: Bake for 10-12 minutes, until the edges are golden brown and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling is key: Don’t skip chilling the dough—it prevents spreading and develops flavor.
- Vegan chocolate: Always check the packaging to ensure the chocolate chips are dairy-free.
- Storage: Store in an airtight container at room temperature for up to 1 week. Freeze unbaked dough balls for up to 3 months.
