Vegan Chocolate Chip Cookies
These really are the BEST vegan chocolate chip cookies. Slightly crispy on the outside and perfectly soft and chewy on the inside. With no weird ingredients, these chocolate chip cookies are delicious and easy to make!
These cookies! Wow– I’ve been on the hunt for the absolute best vegan chocolate cookie recipe and this is it. The texture and the flavor are both on point– slightly crispy on the outside yet perfectly soft and chewy on the inside.
These are bakery cookies– the kind of chocolate chip cookie that taste like they came from either your grandmother’s kitchen or your favorite bakery. Pillowy soft, with plenty of chocolate chip cookies, these are the vegan cookies I dream about!
I’ve got lots of cookie recipes on my website, and many with chocolate chips. Some are healthier, some have fun ingredients like my tahini chocolate chip cookies, but none are a classic chocolate chip cookie. These are classic vegan chocolate chip cookies without any weird ingredients, and a must make.
Why this Recipe Works
Brown sugar: The combination of softened butter and brown sugar helps with not only the soft, chewy texture of these cookies but also the flavor. Cane sugar, coconut sugar, or other substitutes won’t produce the same result.
The flax egg + cornstarch combo acts as a binder. Together, they mimic the role of a traditional egg, holding everything together and helping contribute to that perfect chewy texture. You can use other starches, like arrowroot, but don’t skip the starch.
Don’t overbake. Pull these cookies at exactly 10 minutes. They may look underdone but they will firm up as they cool into the most chewy, satisfying cookies.
Ingredient Notes
- Ground flaxseed: The ground flaxseed acts as the egg in this recipe; when mixed with water it creates a gel that helps to bind the vegan cookie dough dough together.
- Vegan butter: I tested this recipe using Miyoko’s, Earth Balance and Country Crock Plant Butter and they all work well here.
- Brown Sugar: Essential for that soft, chewy texture. White or coconut sugar won’t work the same way.
- Vanilla extract: Rounds out the flavor and enhances the chocolate
- Flour: No need to sift! I’ve only tested this recipe using all-purpose flour.
- Cornstarch: The secret to a tender, bakery-style texture
- Baking Soda: Gives these vegan chocolate chip cookies lift so they stay soft and puffy, not flat and dense
- Chocolate Chips: So many brands are accidentally dairy-free! At the grocery store, mainstream brands like Enjoy Life or Guittard are both reliably dairy-free
Is Chocolate Vegan?
Most chocolate contains milk solids and, therefore, isn’t vegan. However, there are several chocolate chip brands on the market. Some are intentionally dairy-free, like Enjoy Life, while others are accidentally dairy-free, like Guittard.
If you want these cookies to be vegan, then you’ll want to ensure that you use a dairy-free chocolate chip.
How to Make These Chocolate Chip Cookies
Make a flax egg
Mix together the ground flaxseed and water in a small bowl and set aside to make your flax egg.
Cream the butter
Mix the butter and brown sugar together, either in a stand mixer or a bowl with a handheld mixer. Add the vanilla and flax egg and mix to combine.
Stir in the flour
Stop the mixer and add the flour. Sprinkle on the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
Add in the chocolate chips
Add in the chocolate chips to incorporate, either by hand or using the mixer.
Roll the dough
Roll the dough into balls, about 1-2 tablespoons each. Place on prepared pans.
Bake and cool
Bake for 10 minutes (do NOT overbake), then remove and let cool on the pans for 5 minutes. Remove and finish cooling on a cooling rack. They will firm up as they cool.
Tips for Success
I tested these vegan chocolate chip cookies with Miyoko’s, Earth Balance and Country Crock Plant-Butter. All of them work and don’t have a strong preference on brand. You can use whatever option is accessible and affordable to you.
Don’t overbake! Underbaked looking cookies mean perfectly chewy cookies once cooled.
I don’t recommend making other substitution changes, especially the brown sugar. It may seem like a lot of sugar, especially from a Registered Dietitian, but they are cookies! It’s OK to eat real cookies.
Frequently Asked Questions
Can I make these gluten-free vegan chocolate chip cookies?
I haven’t tested a GF version and can’t guarantee results but if you want gluten-free, then I’d recommend my gluten-free chocolate chip cookies or using a 1:1 flour substitute, like Bob’s Red Mill.
Can I freeze the cookie dough?
Roll into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen at 350°F, adding 2–3 minutes to the bake time.
Why are my vegan chocolate chip cookies flat?
The most likely culprit is that your butter that was too soft or melted. Make sure your vegan butter is softened but still cool to the touch.
More Vegan Cookie Recipes
- Lemon Crinkle Cookies
- Chai Vegan Sugar Cookies
- Dark Chocolate Chip Cookies
- Salted Tahini Chocolate Chip Cookies
- Chocolate Peppermint Cookies
More Chocolate Recipes
- Dark Chocolate Almond Oat Bars
- Chocolate Banana Popsicles
- Vegan Chocolate Pudding
- Triple Chocolate Vegan Brownies
- Chocolate Granola Bars
If you try these vegan chocolate chip cookies recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
The Very Best Vegan Chocolate Chip Cookie Recipe
Equipment
Ingredients
- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
- 1/2 cup vegan butter*, slightly softened to room temperature
- 1 1/4 cups brown sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups non-dairy chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line two cooking sheets with parchment paper or lightly spray with oil.
- Mix together the flaxseed and water in a small bowl and set aside to make your flax egg.
- In a large bowl, using a handheld mixer or a stand mixer with a paddle attachment beat the softened butter and brown sugar together for 1-2 minutes until creamy.
- Add the vanilla and flax egg and mix to combine.
- Stop the mixer, add the flour then sprinkle on the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
- Add in the chocolate chips to incorporate, either by hand or using the mixer.
- Roll the dough into balls, about 1-2 tablespoons each. Place on prepared pans and bake for 10 minutes (12 minutes for larger cookies). DO NOT OVERBAKE. They will be barely golden around the edges, puffy and lightly colored.
- Remove from the oven and let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool and become the most chewy chocolate cookies ever! Enjoy!
Really The Best Vegan Chocolate Chip Cookie!