BEST Vegan Chocolate Chip Cookies

These are the BEST vegan chocolate chip cookies ever! Crispy on the outside, but soft on the inside, easy to make, and no chilling required.

They taste insanely good and are also very inexpensive because they're made with just 10 simple ingredients you can easily find at your local grocery store.

When I made these cookies, my kitchen smelled SO good I wanted to eat them right away! They're sweet, but not too much, chewy and crunchy, and perfect to eat with a glass of non-dairy milk.

I love cookie season! These cookies are perfect for the Holidays, but also for everyday baking and they would make the perfect addition to your baking list.

I'm so excited about all the cookies I'm going to bake. Along with my vegan peanut butter cookies, and vegan oatmeal cookies, I'll be making these vegan chocolate chip cookies on repeat!

🧾 Ingredients

• Flax egg: make your own just using ground flaxseed and water. This is the perfect egg replacement to make cookies.
• Vegan butter: it's the best source of fat you can use for this recipe. Homemade and store-bought are both fine.
• Granulated and brown sugar: you could use only one type of sugar, but the combination of both is just perfection. You'll get the best texture and flavor.
• Vanilla extract: homemade or store-bought. You could omit it if you can't find it, but it will make your cookies taste even better.
• All-purpose flour.
• Cornstarch: it helps the cookies be extra soft and chewy.
• Baking soda.
• Salt: I used ionized salt, but any salt will do.
• Vegan chocolate chips: make sure your chips are vegan.

See the recipe card below for a full list of ingredients and measurements.

🔪 Instructions

Step 1: Preheat the oven to 350ºF/180ºC, line 2 baking sheets with parchment paper. Prepare the flax egg by mixing the ground flaxseed with the water. Let the mixture rest at room temperature for 5 minutes.

Step 2: Add the vegan butter, granulated sugar, and brown sugar to a large bowl and beat until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.

Step 3: Add the vanilla and flax egg and beat on low speed until just incorporated.

Step 4: Add the flour, cornstarch, baking soda, and salt, and beat on low speed until combined.

Step 5: Add in the vegan chocolate chips to incorporate, either by hand or using the mixer. If the dough is too sticky to work with, place it in the refrigerator and chill for 30 minutes.

Step 6: Use a cookie scoop, a regular spoon, or your hands to make the cookies. Fill the scoop with dough and just press and release onto the lined baking sheets 2 inches apart from each other (5 cm).

Step 7: Bake for 10-12 minutes or until the cookies are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.

Step 8: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Serve immediately.

📋 Substitutions & variations

• Although vegan butter is ideal, you could also use coconut oil. Use it softened for the best results (neither solid hard, nor liquid).
• Other neutral-flavored oil should work, and you can also substitute the oil for nut butter if you’d like, but in that case, you’ll probably need to add a little bit of milk.
• Other types of sugar will work just fine, like coconut, muscovado, or cane sugar. Make sure the sugar you’re using is vegan, though.
• If you can't find vegan chocolate chips, use chopped chocolate instead, but keep in mind that the chocolate might melt and your cookies won't be as good-looking.
• I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
• Use my gluten-free flour blend if you're gluten-free.
• Cornstarch can be replaced by other starches.
• There are so add-ins you can incorporate into your cookies, like nuts, dried fruits (like cranberries or blueberries), lemon zest, or vegan white chocolate chips.

🍽 Equipment

To make this recipe you'll need:

• Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
• A small bowl and a teaspoon to make the flax egg.
• I used my stand mixer, but you can also use a large bowl and a hand mixer, or a wooden spoon.
• A cookie scoop to make your cookies, although you could also use your hands.
• Two lined baking sheets.
• A cooling rack to cool your cookies. This is optional as well, you could transfer them to a dish, but use a cooling rack if you want.

❄️ Storage

• At room temperature: store them in an airtight container at room temperature for about 1 week.
• Refrigerator: store them in an airtight container in the refrigerator for up to 2 weeks.
• Freezer: store them in an airtight container in the freezer for up to 3 months.
• Tip: make sure the cookies are completely cool before storing them.

💭 Expert tips

• Do not over-mix the dough, otherwise, it will be prone to spreading.
• If the dough is too sticky, refrigerate it covered for 30 minutes. If it's still too sticky, add in a little more flour.
• If it's too firm, add in a little more non-dairy milk.
• Bake for 10 minutes for softer cookies and 12 minutes for crunchier cookies.
• Be careful so that they don’t burn as the baking time may vary depending on the oven you're using.
• This recipe can easily be cut in half, or doubled, or even tripled.
• Let the cookies cool before eating as they'll be very soft and puffy when you take them out of the oven.

❓Recipe FAQs

🍪 More vegan cookie recipes

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