There’s nothing quite like biting into a freshly baked chocolate chip cookie, but making them without butter and eggs? That might seem tricky—until you try this recipe.
These vegan chocolate chip cookies are just as soft, chewy, and gooey as the classic version, but completely plant-based.
I’ve tested countless variations, and this one always delivers perfectly golden edges with a soft center.
Whether you’re vegan, dairy-free, or just want a cookie that’s easy on the stomach, this recipe makes no sacrifices on texture or flavor.
And the best part? You probably already have all the ingredients in your pantry!
Why You’ll Love This Recipe
Not all vegan cookie recipes give you that classic chewy texture, but this one does. It’s designed to replicate traditional cookies while keeping everything dairy- and egg-free.
- Perfect Texture – Crispy edges with a soft and chewy center, just like bakery-style cookies.
- No Weird Ingredients – No flax eggs or hard-to-find replacements, just pantry staples.
- One-Bowl Recipe – Easy cleanup and minimal prep time.
- Customizable – Add nuts, more chocolate, or a sprinkle of sea salt on top.
Even non-vegans won’t be able to tell the difference!
Key Ingredients for Vegan Chocolate Chip Cookies
You only need a few simple, plant-based ingredients to create deliciously soft and chewy cookies.
- Flour – All-purpose flour keeps the cookies light and tender.
- Coconut Oil or Vegan Butter – Gives the cookies a rich, buttery flavor.
- Brown Sugar & Cane Sugar – A mix of both creates chewiness and crisp edges.
- Almond Milk – Keeps the dough soft and binds everything together.
- Vanilla Extract – Adds depth and enhances the sweetness.
- Baking Soda – Helps the cookies rise slightly for that perfect balance of crisp and chewy.
- Vegan Chocolate Chips – The most important part! Use high-quality dairy-free chocolate for the best taste.
How to Make Vegan Chocolate Chip Cookies
This easy one-bowl recipe comes together quickly for fresh, homemade cookies in under 30 minutes.
- Mix the Wet Ingredients – Whisk melted coconut oil (or vegan butter) with brown sugar, cane sugar, almond milk, and vanilla extract until smooth.
- Add the Dry Ingredients – Stir in flour, baking soda, and a pinch of salt. Fold in the chocolate chips.
- Chill the Dough (Optional) – For thicker cookies, refrigerate the dough for at least 30 minutes.
- Shape and Bake – Scoop dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden on the edges.
- Cool and Enjoy – Let the cookies cool for 5 minutes before transferring them to a wire rack.
Each bite is crispy on the outside, soft in the center, and packed with melty chocolate goodness!
Best Tips for Soft and Chewy Vegan Cookies
Making vegan chocolate chip cookies is easy, but a few small tricks make all the difference.
- Use melted coconut oil or softened vegan butter – This adds richness and prevents dryness.
- Brown sugar is key – It helps create that chewy texture and deep caramel-like flavor.
- Don’t overmix the dough – Stir until just combined to keep the cookies soft.
- Chilling the dough = thicker cookies – If you want cookies that hold their shape and don’t spread too much, chill the dough for at least 30 minutes.
- Slightly underbake for soft centers – Cookies will continue cooking after being removed from the oven. Take them out when the edges are golden but the center still looks slightly soft.
These simple steps ensure perfectly chewy, bakery-style vegan cookies every time.
What to Serve with Vegan Chocolate Chip Cookies
These cookies are delicious on their own, but pairing them with a drink or dessert makes them even better.
| Pairing | Why It Works |
|---|---|
| Almond or Oat Milk | Classic cookie-dipping combo that brings out the flavors. |
| Vegan Ice Cream | Turn them into an ice cream sandwich! |
| Peanut Butter Drizzle | Adds a nutty, salty contrast to the sweet cookies. |
| Hot Coffee or Tea | A warm drink enhances the richness of the chocolate. |
| Coconut Whipped Cream | A light and creamy topping for extra indulgence. |
How to Store and Keep Cookies Fresh
Vegan cookies stay soft for days, making them great for meal prep or gifting.
How to Store Cookies
- Keep them in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate them for up to 2 weeks.
How to Freeze Vegan Cookie Dough
- Scoop the dough into balls, place them on a baking sheet, and freeze until solid.
- Transfer to a freezer-safe bag and store for up to 3 months.
- Bake straight from frozen, adding an extra 2-3 minutes to the baking time.
Frequently Asked Questions
1. Can I use a different type of flour?
Yes! You can swap all-purpose flour with whole wheat or oat flour, but the texture may be slightly different.
2. What’s the best vegan butter for baking?
Look for stick-style vegan butter (not the tub version), as it has the best consistency for cookies.
3. Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour blend to keep the texture as close as possible to regular cookies.
4. How do I make these cookies less sweet?
Reduce the sugar slightly, but keep in mind that sugar affects texture. You can also use maple syrup instead of cane sugar for a different level of sweetness.
5. Can I add nuts or other mix-ins?
Absolutely! Try adding chopped walnuts, pecans, shredded coconut, or even dried fruit for a fun variation.
Vegan Chocolate Chip Cookies
Equipment
- Mixing Bowl For combining ingredients
- Whisk For mixing wet ingredients
- Baking Sheet For baking the cookies
Ingredients
- 1 1/2 cups all-purpose flour for a soft and chewy texture
- 1/2 cup coconut oil melted, or vegan butter
- 1/2 cup brown sugar for added chewiness
- 1/4 cup cane sugar for crisp edges
- 1/4 cup almond milk unsweetened
- 1 teaspoon vanilla extract for flavor
- 1/2 teaspoon baking soda helps cookies rise
- 1/4 teaspoon salt balances sweetness
- 3/4 cup vegan chocolate chips high-quality for best results
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together melted coconut oil, brown sugar, cane sugar, almond milk, and vanilla extract until smooth.
- Stir in the flour, baking soda, and salt until just combined. Fold in the vegan chocolate chips.
- Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewiness, chill the dough for 30 minutes before baking.
- Use refined coconut oil for a neutral flavor or unrefined for a subtle coconut taste.
- Sprinkle flaky sea salt on top for a sweet-salty contrast.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!