Vegan Chocolate Chip Cookies

Name: Vegan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup vegan butter, softened; 1/2 cup brown sugar; 1/4 cup white sugar; 1 tsp vanilla extract; 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water); 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup vegan chocolate chips

Author: Tessa

Published: July 2, 2025

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Oh my gosh, you guys—I’ve made so many batches of vegan chocolate chip cookies over the years, but this one? This is THE recipe. The kind where you’ll sneak back to the kitchen for just one more… and then realize you’ve eaten three. The secret? A perfect balance of chewy middles, crispy edges, and those melty pools of chocolate in every bite. I adapted this from my grandma’s classic recipe after going vegan, swapping in flax eggs and plant-based butter. The first time I made them, my non-vegan friends couldn’t believe they were dairy-free! That’s when I knew—this was the recipe I’d make forever.

What makes these the BEST vegan chocolate chip cookies? They’re soft without being cakey, rich without being greasy, and they’ve got that nostalgic flavor that takes you right back to childhood. Plus, they come together in one bowl with just 10 minutes of baking time. Seriously, you’re about 30 minutes away from warm, gooey cookies that’ll make your whole kitchen smell like a bakery. Trust me, once you try these, you’ll never go back to store-bought vegan cookies again.

Why You’ll Love The BEST Vegan Chocolate Chip Cookies Recipe

Listen, I don’t mess around when it comes to cookies—especially vegan ones. This recipe hits EVERYTHING you want:

Crazy easy: One bowl, no fancy equipment, and done in under 30 minutes (unless you eat half the dough first—no judgment!).
Perfect texture: Crispy edges hugging a chewy center with melty chocolate pockets in every bite.
Accidentally vegan: No weird substitutes—just simple ingredients that happen to be dairy-free and egg-free.
Crowd-pleaser magic: Even cookie skeptics won’t believe these are vegan. My meat-loving uncle ate six once!

Seriously, these cookies are life-changing. You’ll see.

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Ingredients for The BEST Vegan Chocolate Chip Cookies Recipe

Okay, let’s talk ingredients – because using the right stuff makes ALL the difference here. I’ve tested this a million times, and these exact measurements give you that perfect cookie every single time:

1 cup all-purpose flour (spooned and leveled – don’t pack it!)
1/2 cup vegan butter, softened (I like Earth Balance – leave it out for 30 minutes first)
1/2 cup brown sugar, packed (press it into your measuring cup – this adds moisture)
1/4 cup white sugar (just regular granulated works great)
1 tsp vanilla extract (the real stuff, please!)
1 flax egg (1 tbsp flaxseed meal + 3 tbsp water – let it sit 5 minutes until gooey)
1/2 tsp baking soda (make sure it’s fresh!)
1/4 tsp salt (balances all that sweetness perfectly)
1/2 cup vegan chocolate chips (I’m obsessed with Enjoy Life brand)

See? Nothing weird – just pantry staples that come together magically. Now let’s make some cookies!

Equipment You’ll Need

Don’t worry—you probably have everything already! Here’s what you’ll grab:

Large mixing bowl (I use my favorite chipped ceramic one—it’s seen many cookie batches!)
Baking sheet (no fancy pan needed—just a trusty old sheet)
Parchment paper (so cookies slide right off—no sticking disasters)
Whisk or fork (for that flax egg and mixing dry ingredients)

That’s it! No stand mixer required—just your hands and some cookie love.

How to Make The BEST Vegan Chocolate Chip Cookies Recipe

Okay, let’s get baking! These cookies come together so easily, but a few key steps make all the difference between good and GREAT cookies. Follow these simple steps, and you’ll have perfect vegan chocolate chip cookies every time.

Preparing the Dough

First things first – that flax egg! Mix your flaxseed meal and water in a small bowl and let it sit for 5 minutes until it gets all gooey. This is our magic egg replacer. While that’s working, grab your softened vegan butter and both sugars. Cream them together in your big mixing bowl until they’re light and fluffy – this takes about 2 minutes with a good old wooden spoon. Now stir in that flax egg and vanilla until everything’s combined beautifully. Next, gently fold in your dry ingredients (flour, baking soda, salt) just until no white streaks remain – overmixing makes tough cookies, so stop while you’re ahead! Finally, fold in those glorious chocolate chips. The dough will be thick and dreamy!

Baking The BEST Vegan Chocolate Chip Cookies Recipe

Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Scoop tablespoon-sized balls of dough (I use a cookie scoop for perfect rounds) and space them about 2 inches apart – they’ll spread! Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone. Here’s the key – let them cool on the baking sheet for 5 minutes before moving them. They’ll keep cooking a bit and set up perfectly with that ideal chewy texture. Resist eating them straight from the oven (okay, maybe just one) – they’re even better once they’ve cooled slightly!

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Tips for Perfect The BEST Vegan Chocolate Chip Cookies Recipe

Listen, after burning through more cookie batches than I care to admit, here are my hard-won secrets:

Chill the dough for thicker cookies: Pop it in the fridge for 30 minutes if you want those bakery-style puffy cookies (but honestly, I never wait—impatient baker here!).
Underbake slightly: Take them out when edges are golden but centers look soft—they’ll firm up perfectly as they cool.
Flour measuring matters: Spoon flour into your measuring cup and level it off—packing it down leads to dry, crumbly sadness.
Cookie size consistency: Use a scoop or tablespoon to keep them uniform so they bake evenly—no burnt little ones hiding behind giants!

Follow these, and you’ll be the vegan cookie hero of your kitchen. Promise!

Variations of The BEST Vegan Chocolate Chip Cookies Recipe

Want to mix things up? This recipe is crazy flexible—here are my favorite twists:

Nutty delight: Swap half the chocolate chips for chopped walnuts or pecans (toast them first for extra flavor!).
Brown sugar swap: Use coconut sugar instead of brown sugar for a deeper, caramel-like taste.
Double trouble: Add 1/4 cup shredded coconut or dried cranberries with the chocolate chips.
Salty-sweet: Sprinkle flaky sea salt on top right after baking—trust me, it’s magic.

The best part? You really can’t mess these up—just keep the base ratios the same!

Storing and Reheating The BEST Vegan Chocolate Chip Cookies Recipe

Here’s the thing—these cookies rarely last long enough to store! But when they do (miracles happen), here’s how to keep them perfect:

Room temp: Store cooled cookies in an airtight container for up to 5 days—if they last that long!
Freeze the dough: Scoop balls onto a tray, freeze solid, then toss into a bag. Bake straight from frozen—just add 1-2 minutes.
Revive leftovers: Pop day-old cookies in the microwave for 10 seconds to get that fresh-from-the-oven gooeyness back.

Pro tip: Hide a few in the back of the freezer for emergency cookie cravings. You’ll thank me later!

Nutritional Information for The BEST Vegan Chocolate Chip Cookies Recipe

Okay, let’s be real—we’re eating cookies here, not salad! But since you asked (or maybe just need to justify eating three), here’s the scoop per cookie—remember, these are estimates:

Calories: About 150 per cookie (worth every bite!)
Fat: 7g (mostly from that dreamy vegan butter and chocolate)
Carbs: 20g (because happiness requires sugar)
Protein: 2g (hey, flaxseed counts!)

Numbers vary slightly based on your exact ingredients—but who’s counting when cookies are this good?

FAQ About The BEST Vegan Chocolate Chip Cookies Recipe

I get SO many questions about these cookies—here are the ones that pop up most often:

Can I use almond flour instead? Not directly—it changes the texture completely. Try replacing just 1/4 cup of the all-purpose flour with almond flour for a nutty twist!
What if I want to reduce sugar? You can cut the white sugar, but keep the brown sugar—it’s key for moisture. Try coconut sugar for a lower glycemic option.
How do I make these gluten-free? Swap in a 1:1 gluten-free flour blend (I love Bob’s Red Mill). The cookies might spread a bit more but still taste amazing!
Can I use coconut oil instead of vegan butter? Yes, but the texture changes—they’ll be crispier. Melt it first, then chill the dough before baking.
Why did my cookies turn out cakey? You probably overmixed the dough or used too much flour. Next time, mix just until combined—a few flour streaks are okay!

Still have questions? Drop them in the comments—I answer every one!

Share Your Results

Did you make these cookies? I’d love to hear how they turned out for you! Snap a pic and tag me on Instagram—I always do a little happy dance when I see your cookie masterpieces. Or drop a comment below telling me your favorite variation. Nothing makes me happier than seeing you bake (and love!) my recipes. Now go enjoy those cookies—you earned it!