These are the best Vegan Chocolate Chip Cookies because they’re super soft and chewy, just like the traditional cookie. Soft, simple vegan cookies are made with lots of chocolate chips, guaranteeing chocolate in every bite. The flavor and texture combined with lots of chocolate chips make this the best cookie recipe ever!
I love a good chocolate chip cookie. In fact, making cookies was my very first baking attempt. Serving those cookies to my friends was the first time I got the thrill of hearing how much people loved something I made.
I’ve been hooked on baking ever since. Going vegan was a challenge to my baking skills, but I’ve mastered vegan desserts and even have a cooking school certification to prove it!
Yes, vegan chocolate chip cookie recipes are made without eggs or dairy. Does that seem impossible? If so, it’s only because that’s how you’ve always made them. It’s entirely possible to make delicious cookies without eggs or dairy.
Why This Recipe is a Winner
- Baking the cookies until they are golden brown on the edges and just set, but still soft in the center makes the perfect chewy cookies
- Adding cornstarch helps soften the protein in the flour, creating perfectly soft and tender cookies
- Pressing chocolate chips into the top of unbaked cookie dough balls helps create bakery shop-like cookies.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Vegan butter — I have used both Earth Balance buttery sticks, Miyoko’s, and my own vegan butter.
- Brown sugar — Light or dark is fine, or make homemade brown sugar
- Granular sugar
- Vanilla extract
- Flax Egg — Either a flax egg or use a chia egg works great here
- All-purpose flour — You can use whole wheat pastry flour (different from whole wheat flour). You can make vegan gluten-free chocolate chip cookies by substituting a high-quality gluten-free baking flour.
- Cornstarch (optional)
- Baking soda + baking powder
- Dairy-free chocolate chips
- Cream butter, then add the sugars and beat again until light and fluffy. Finally, add the flax egg and vanilla and beat again to combine.
- Stir together the dry ingredients like flour, cornstarch, baking soda, baking powder, and salt. Stir to combine.
- Make the batter by stirring together the flour mixture in with the butter mixture.
- Add the chocolate chips and stir until combined.
- Drop by rounded spoonfuls and bake for 9 to 11 minutes.
- Allow them to cool for a minute then transfer to a wire rack to cool completely.
If you’re wondering how to make chocolate chip cookies vegan, I’m here to tell you it’s easier than cracking an egg. Seriously!
The mixture of sugar, fat, and air is perfect for this cookie dough.
Be sure to reserve a few chocolate chips to add to the cookie dough balls before baking. This ensures baker-shop quality cookies!
Allow the cookies to cool for a minute on the cookie sheet before transferring them to a wire rack to cool completely.
New to Vegan Baking?
The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!
Store cookies in a sealed container for up to a week either on the counter or in the fridge. Or you can freeze these cookies for up to two months.
One of my favorite things about making these cookies is the vegan chocolate chip cookie dough recipe itself. In fact, you can roll this edible cookie dough into balls and freeze them, and have a quick dessert of frozen cookie dough ball bites.
Because there are no eggs in vegan chocolate chip cookies, you can eat the dough raw without concern for the bacteria that might be present in raw eggs.
Many store-bought cookie mixes are not vegan, so be sure and check the label. I look for eggs, dairy, and even things like lard. Those are clear indications that this is not a vegan-friendly cookie mix!
Are chocolate chips vegan?
Not all chocolate chips are vegan. Be sure to read the labels, and even when you’ve found a brand you like, check them periodically because they sometimes change their ingredients.
There are many reasons to make cookies without eggs. For example, someone in your family could have an egg allergy. Maybe you’re vegan or someone you’re baking for is vegan.
Another great reason to bake without eggs is that you simply don’t need them! You can make absolutely stunning cookies without eggs. It’s as simple as that! Here are some of my favorite egg substitutes for cookies:
- Applesauce — a favorite egg substitute for muffins, cakes, and cookies
- Mashed banana — it’s a great egg substitute but does add flavor
- Chia egg — has a neutral flavor
- Flax egg — has a mild, nutty flavor.
Use these expert tips to make this vegan chocolate chip cookie recipe perfect every time:
- Sit vegan butter out 30 minutes to allow it to soften
- You can use half coconut oil and half vegan butter
- Use half peanut butter and half vegan butter to change things up
- Make cookies sugar-free by using Swerve granulated and brown sugar and Lily’s stevia-sweetened dark chocolate chips
- Make-ahead tips: You can refrigerate the dough for up to 3 days before rolling it into balls.
Do you love only the best vegan cookies? Me too! Here are some of the very best easy vegan cookies, all with different takes on the vegan chocolate chip cookie!
- Preheat oven to 350°F (177°C). Line a cookie sheet with parchment paper.
- Make the flax egg and set it aside.
- Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until light and fluffy. Finally, add the flax egg and vanilla and beat again to combine.
- In a separate bowl, combine the flour, cornstarch (see note), baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture in with the butter mixture. Stir to combine.
- Add the chocolate chips and stir until combined. Be sure to cover the cookie dough when not in use to prevent it from drying out.
- Drop by rounded spoonful about 2 inches apart on prepared cookie sheet. (Or you can roll the cookie dough balls for more precise edges to the cookies). Bake for 9 minutes, (or up to 11 minutes depending on your desired final cookie texture). If you prefer chewier cookies, remove them at 9 minutes. If you prefer crispier, cook for a few minutes longer. See note.
- Once the cookies are done, allow them to cool for a minute or two on the cookie sheet, before transferring to a wire rack to cool completely.
- Store in a sealed container for up to a week either on the counter or in the fridge. Or you can freeze these cookies for up to two months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Using Ground Flax Seed as an Egg Replacer
I sometimes like to use ground flaxseed as a replacement for eggs in a cookies recipe. It adds a little bit of texture, moisture, and some omega-3s to boot! I use 3 tablespoons of water and 1 tablespoon of ground flaxseed for each egg in the recipe.
So, whatever egg replacer you use, they do a great job of making delicious cookies.