The most perfect Vegan Chocolate Chip Cookies are easy to make and bake up deliciously chewy with crispy edges and tender middles. This cookie recipe will have everyone coming back for seconds!
There’s something about baking cookies that can be so comforting. The smell of freshly baked cookies warms the soul. These vegan chocolate chip cookies are soft, chewy, and delicious. They are easy to mix up with all of your typical cookie ingredients, expect instead of eggs, we're using flax eggs. Just 15 minutes in the oven and you will have an incredible treat that everyone will enjoy.
Ingredients needed
- Butter: You’ll need some melted vegan butter to give these the perfect amount of moisture.
- Sugar: 1 cup of cane sugar is needed for sweetness.
- Vanilla: For that classic chocolate chip cookie flavor!
- Flax eggs: We’re replacing the egg in this vegan cookie recipe by using a mix of flaxseed meal and warm water.
- Baking powder: To help these bake properly.
- Milk: Add a very small amount of oat or almond milk to give the batter the right consistency.
- Salt: A small amount of salt is VERY important to balance the sweetness of baked goods.
- Flour: Use regular or gluten free all purpose flour. If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- Chocolate chips: To keep these cookies vegan use vegan chocolate chips or chocolate chunks (like the brand, Enjoy Life).
How to make this recipe
Make the flax eggs: Preheat oven to 425ºF. Prepare your flax eggs by mixing 2 tablespoon of flaxseed meal with 4 tablespoon warm water and set aside.
Combine ingredients: In a medium mixing bowl, mix together the melted vegan butter, cane sugar, vanilla, flax eggs, baking powder, salt, and almond or oat milk. Then, mix in the flour until a thick dough forms. Fold in the chocolate chips.
Roll dough balls: Use your hands to roll the cookies into about 18 balls and place onto a baking sheet lined with parchment paper.
Bake: Place the pan in the oven and bake for 8-12 minutes until the cookies are lightly golden on the bottom. Enjoy!
Expert tips
- Measure the flour correctly: Using a food scale is the most precise method for measuring ingredients. If you don’t have one, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
- Don’t over mix: Once you add the flour, if you stir the batter too much, you may end up with flat cookies that don’t have the optimal tender crumb.
- Don’t over bake: The key to perfectly soft cookies is to take them out of the oven just before they look like they’re done baking. They should still appear slightly wet in the very center. They will continue cooking on the pan and will be wonderfully soft once you allow them to cool completely.
- Extra chocolate chips: Adding several extra chocolate chips on top of the cookies while they are still warm will make them look extra tasty.
Frequently asked questions
The difference between these cookies and 'regular' chocolate chip cookies is this vegan chocolate chip cookies recipe is free from dairy and eggs. We're using plant-based butter and milk and making our egg from a mix of flaxseed meal and water.
To really take these to the next level, we recommend adding several extra chocolate chips and flaky sea salt on top of the cookies while they are still warm.
Rewarm and refresh cookies in a 350°F oven for 3-5 minutes. If you have a toaster oven, that works great. This brings back delicious texture and there’s nothing like a warm chocolate chip cookie!
Storage recommendations
- Baked cookies will keep in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!
- To freeze, store in a freezer-safe container or baggie and place in the freezer for up to 3 months.
More vegan cookie recipes to try
Perfect Vegan Chocolate Chip Cookies
Ingredients
Perfect Vegan Chocolate Chip Cookies
- ½ cup melted vegan butter
- 1 cup cane sugar
- 1 teaspoon vanilla
- 2 tablespoon flax eggs seed meal + 4 tablespoon warm water or one regular egg
- 1 teaspoon baking powder
- 1 teaspoon unsweetened oat or almond milk
- ¼ teaspoon salt
- 1 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ¼ cup vegan chocolate chips
Instructions
Perfect Vegan Chocolate Chip Cookies
- Preheat oven to 425. Prepare your flax eggs by mixing 2 tablespoon of flaxseed meal with 4 tablespoon warm water and set aside.
- In a medium sized mixing bowl, mix together the melted vegan butter, cane sugar, vanilla, flax eggs, baking powder, salt, and almond or oat milk. Then, mix in the flour until a thick dough forms. Fold in the chocolate chips.
- Use your hands to roll the cookies into about 18 balls and place onto a baking sheet lined with parchment paper. Bake for 8-12 minutes until the cookies are lightly golden on the bottom. Enjoy!
Notes
- Baked cookies will keep in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!
- To freeze, store in a freezer-safe container or baggie and place in the freezer for up to 3 months.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Tzlil says
Looks yummy. How can I replace the flex eggs? (Even if it’s not vegan) thank you!
JillianGlenn says
I've not tested it with a regular egg but you could try that! I'd try to use a single mashed banana!
Nikki says
They look amazing! Do you think you could sub nut butter for the vegan butter? Thanks!
JillianGlenn says
I've never tried that. I'd recommend coconut oil if looking for a non vegan butter swap!
Kim says
Hello, if I add oats would any of the other measurements change?
JillianGlenn says
Hey Kim, that depends on the amount of oats you'd be adding!
V says
Hello!
What vegan butter brand do you use and gluten free flour? I tried making this twice with a certain brand of vegan butter and the cookies would melt in the oven and fry into cookie brittle 🙁
JillianGlenn says
King Arthur Measure for Measure works great in this recipe. I've used various butters in this recipe but my favorite is Earth Balance, Miyokos, or Country Crock Plant Butter
Joyce says
What about a sugar alternative?
Jillian Glenn says
I haven't tried it but I don't see why it wouldn't work! I'd go with monk-fruit sweetener!
maly outama says
I made these yesterday and they tasted great! I formed them into balls and put them on the baking sheet, except they didn't spread out like yours after baking. Did I miss something? I am so glad I found your GF and vegan recipes.
JillianGlenn says
So glad you enjoyed the cookies! I just made 200 of these yesterday - all flat!! If yours didn’t flatten I’m thinking maybe an ingredient was missed?
maly outama says
The only thing different was I used coconut sugar instead of cane sugar. I will give it another try with no substitution this time ;-). Thanks for responding.
Julie says
My first time baking vegan and GF cookies - should the vegan butter be salted or unsalted?
Jillian says
Hi Julie, I usually purchase salted vegan butter. Unsalted is fine too but you may need to add a pinch more salt to the cookie dough. Hope you love the cookies!
Ivana Casu says
OH MY!!! These are without a doubt the best cookies EVERRRR!!! My husband who usually is not a big fan of vegan food, said that these are the best chocolate chip cookies he ever had! Seriously! They are full of flavor, and so soft. I am following Jill for some time now, and I made many of her recipes, and I was never disappointed! Never! The only thing that I change is the oven temperature, I always bake at 350/375F never higher than that, and often Jill uses high temperature for baking. Other than that, every single recipe is a success!
Jillian says
Hi Ivana! This means the world to me to hear how much you've enjoyed my recipes! Thank you for your kindness and feedback!