The BEST vegan chocolate chip cookies ever! They are crispy on the outside yet soft, chewy, and ooey gooey in the center. Each bite is loaded with pockets of melted chocolate and full of rich flavor. This vegan cookie recipe is made with pantry staples and easy-to-follow instructions. It’s a guaranteed crowd-pleaser for vegans and non-vegans, alike!
Are you in need of a foolproof recipe for classic vegan chocolate chip cookies? Look no further; this will be your new go-to recipe. In fact, these cookies are my absolute favorite dessert. I’m a firm believer that you can never pass up a good old fashioned chocolate chip cookie. I’d choose these over the most extravagant dessert on any menu. They’ve got that childhood classic, incredibly delicious, tollhouse-cookie flavor paired with a 2020 “I’m a vegan” type of attitude, ya know? In translation: these contain no eggs, no dairy, and a whole lot of love!
I consistently bake these cookies for my non-vegan family members and they always adore them. I promise, nobody will be able to tell these cookies are made without eggs and dairy. They’re just as good – dare I say, better? – than the traditional thing.
These classic chocolate chip cookies are:
- Vegan, vegetarian, dairy-free, and egg-free
- Crispy on the outside yet gooey and soft on the inside
- Loaded with melty chocolate chips in every bite
- Super easy to make / minimal steps required
- Made with pantry staples and no funky ingredients
- Kid-approved and non-vegan approved
- Best enjoyed fresh out of the oven or paired with ice cream (thank me later!)
What are vegan chocolate chip cookies made of?
- Vegan butter: You can’t make chocolate chip cookies without vegan butter, right? Well, ok, you can. But, who wants to live in that kind of world? I highly recommend using margarine – from a tub – rather than sticks of vegan butter. In my experience, margarine creates the best results.
- Brown sugar: Brown sugar makes the best cookies. In particular, we’ll use light brown sugar. Be sure to pack it when measuring.
- Sugar: Granulated sugar or cane sugar is paired with the brown sugar to create a perfectly sweet flavor and chewy texture.
- All-purpose flour: All-purpose flour, otherwise known as plain flour, is used for this cookie recipe. I have yet to try using gluten-free all-purpose flour, but I’ll keep you posted.
- Vegan chocolate chips: A dessert recipe isn’t complete without chocolate, and this one’s no exception to that rule. Use traditional vegan chocolate chips or a combination of mini chocolate chips + vegan chocolate chunks.
- Non-dairy milk: Any type of plant-based milk can be used – such as almond milk, soy milk, cashew milk, or coconut milk.
- Vanilla extract: Don’t skip out on the vanilla extract. It’s essential for that warm, rich, classic cookie flavor we all love and adore. You can either use pure vanilla extract or vanilla bean paste.
- Baking soda: Baking soda helps the cookies rise while baking.
- Salt: Just a dash is needed to balance the sweet flavors from the sugar and chocolate.
How to make the best vegan chocolate chip cookies
Scroll down to view the recipe card which includes full ingredients and instructions.
First, we’ll add the butter and sugars to a bowl. Using a handheld mixer or stand mixer, beat the ingredients together until creamy and fluffy.
Next, mix in the milk and vanilla extract. Then, add flour, baking soda, and salt. Fold the ingredients together to combine.
Mix in the chocolate chips, then cover the cookie dough with cling wrap and store in the refrigerator for at least 30 minutes. After, scoop the cookie dough into 1-inch rounds. Use clean hands to roll the dough into balls. Place onto a baking sheet lined with parchment paper or lightly greased with oil.
Bake the vegan chocolate chip cookies for 10-15 minutes on the middle rack in your oven. See tips below for making sure your cookies turn out perfectly soft and chewy. Finally, remove the cookies from the oven and allow them to cool for 5-10 minutes before devouring.
What is the secret to soft cookies?
For perfectly soft and ooey gooey cookies, do not over-bake them. The cookies should be removed from the oven when they appear slightly under-baked. Seriously, they should look as if they still need a couple more minutes in the oven. (In reality, they don’t!) If you want to achieve a soft and chewy center, remove the cookies at this point and allow them to cool for 5-10 minutes on the hot baking sheet. Your cookies will firm up a bit and de-puff while cooling. After 5-10 minutes, they will have a perfectly crispy exterior with a soft, gooey, and warm interior.
I highly recommend baking these vegan chocolate chip cookies on the middle rack in your oven. From my experience, the cookies are crispier and crunchier when baked on a lower rack. If this is your ideal type of cookie, then go for it! But, to achieve a truly soft and chewy texture, use the middle rack only.
Why should you chill cookie dough in the refrigerator?
I know, it’s an annoying step. You read a recipe and think, “Ok, I can do that!” until you stumble upon the dreaded instruction to chill your dough. But, refrain from that heavy sigh and eye roll. We chill our dough for good reason here 😉 You don’t want to skip out on this step.
Why should you chill cookie dough in the refrigerator, you ask? What’s the point? Is it worth it?
- Better flavor. When you chill cookie dough in the refrigerator, the ingredients have extra time to come together before baking. This leads to a more concentrated, sweeter, and richer flavor.
- Less spread. Chilled cookie dough allows the butter to solidify and gives the flour time to hydrate. In turn, this leads to less spread when baking. The longer you chill the dough, the less the cookies should spread.
- Better texture. Chilled cookie dough leads to a chewier texture rather than a cakey texture.
How long should you chill cookie dough?
Are you short on time or just totally impatient? (No judgment, I hate waiting around for the dough to chill, too!) Well, even just 30 minutes in the refrigerator is better than nothing. I recommend allowing the cookie dough to chill for one hour or longer, but 30 minutes is enough to produce positive results. Alternatively, cookie dough can be stored in the refrigerator for up to three days – just make sure it’s well wrapped/covered tightly with cling wrap.
Is vegan cookie dough safe to eat?
Okay, so the pre-baked cookie dough is really damn good. Like, ‘let’s eat the whole entire bowl before it makes it into the oven’ type of good. Buuuut, let’s err on the side of caution and try not to eat the raw cookie dough, alright?
We’ve all heard that it isn’t wise to consume raw cookie dough. Many people believe this is due to raw eggs. If that’s the case, vegan cookie dough should be totally safe to consume, right? Unfortunately, no. It is still not safe to consume vegan cookie dough. Yes, raw eggs pose a risk, but so does raw flour. Raw flour can contain harmful bacteria that leads to food poisoning – and nobody wants a fun night of baking turning into a tummy ache or worse. If you’re really in the mood for some safe and edible cookie dough, you can check out these healthy yet delicious recipes:
Can you freeze raw chocolate chip cookie dough?
Yes, you can definitely freeze the cookie dough for later. I recommend rolling the dough into balls, then placing the balls in your freezer for 30 minutes. After, transfer them to a ziplock bag and squeeze out as much air as possible before sealing. Store the bag in the freezer for up to one month. Keep in mind frozen cookie dough will require a few additional minutes in the oven while baking.
More vegan cookie recipes:
- Vegan Peanut Butter Blossoms
- No Bake Almond Butter Cookies
- Vegan Hot Chocolate Cookies
- Peanut Butter Banana Oatmeal Cookies
If you try these Vegan Chocolate Chip Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
The BEST vegan chocolate chip cookies ever! They are crispy on the edges yet soft, chewy, and gooey on the inside. These cookies are loaded with pockets of melted chocolate in every bite.
- Add softened vegan butter, brown sugar, and granulated sugar to a large bowl. Using a handheld mixer or stand mixer, beat the ingredients together until fluffy and creamy. Add the non-dairy milk and vanilla extract. Beat together to combine.
- Add all-purpose flour, baking soda, and salt to the bowl. Fold the ingredients together until well combined. Then, mix in the chocolate chips.
- Cover the cookie dough with cling wrap and place in the refrigerator to chill for at least 30 minutes or longer.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Scoop the cookie dough into 1-inch balls. Place balls of cookie dough on the baking sheet.
- Bake cookies for 10-15 minutes on the middle rack in your oven. See notes below for specific baking instructions.
- Remove cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before devouring.
- Be sure to measure the flour correctly. Flour should never be scooped or packed into a measuring cup. Instead, gently spoon the flour into the measuring cup and scrape off any excess using a flat object (such as the edge of a knife).
- The baking time will depend on the size of your cookies. I recommend baking them on the middle rack in your oven.
- For soft and chewy cookies, do not over-bake them. The cookies should appear under-baked, and as if they still need a few more minutes in the oven, when you remove them. Allow the slightly under-baked cookies to cool on the warm baking sheet for 5-10 minutes. During this time, they will continue to cook and become crispy on the outside yet remain soft and gooey on the inside.
- Serving Size: 1 cookie
- Calories: 246
- Sugar: 24g
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 3g
Keywords: vegan chocolate chip cookies, dairy-free chocolate chip cookies
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