Easy Vegan Chocolate Chip Cookies Recipe
Add Preferred SourceWhen you’re in the mood for something sweet, Vegan Chocolate Chip Cookies are the perfect treat. This recipe gives you all the flavor and texture of the classic cookie—crispy edges, soft centers, and loaded with chocolate chips—without any eggs or dairy. Whether you’re following a plant-based diet or just looking for a delicious cookie, these vegan chocolate chip cookies are easy to make and even easier to enjoy.
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I love these easy-to-bake cookies, and I often get a lot of compliments from my meat-eating friends and family about how great they taste. Not only are they incredibly simple to make, but there’s minimal clean-up, and they’re freezer-friendly. Perfect for the holidays, tailgating, or those moments when only a cookie will do.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Chocolate Chip Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these cookies is simple. With my easy-to-follow steps, you’ll have a fresh batch of warm, gooey cookies in no time!
Preheat the Oven
Preheat your oven to 180ºC (350ºF) while you prepare the dough.
Prepare the Flax Egg
Mix the ground flax meal with hot water and set it aside for about 10 minutes. It will thicken up and act as the egg substitute in this recipe.
Cream the Butter and Sugars
In a large bowl, cream the vegan butter, sugar, and brown sugar together using an electric mixer. You want the mixture to be light, fluffy, and smooth.
Add the Vanilla and Flax Egg
Pour in the vanilla extract and the flax egg mixture. Beat until everything is well combined and smooth.
Add the Dry Ingredients
Gradually add the flour, salt, and baking soda to your wet mixture. Stir just until combined, making sure not to overmix the dough.
Fold in the Chocolate Chips
Gently fold in the vegan chocolate chips. You want them spread evenly throughout the dough for the perfect bite every time.
Scoop and Bake
Scoop the cookie dough with an ice-cream scoop or a tablespoon and place each ball onto a baking tray lined with parchment paper.
Bake at 180ºC (350°F) for approximately 10 minutes or until the edges are lightly golden.
Let Them Cool
Once the cookies are out of the oven, allow them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. This helps them firm up perfectly.
Serve and enjoy your vegan cookies!
Recipe Notes and Expert Tips
Here are some tips I’ve learned to help make sure your cookies turn out perfect every time:
- Chill the Dough: Refrigerate the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven.
- Vegan Butter: Make sure your vegan butter is soft but not melted. This will give you the best creamy texture when mixing with the sugars.
- Measuring Flour: Don’t scoop the flour directly from the bag—spoon it into your measuring cup and level it off to avoid packing in too much.
- Extra Chocolate Chips: Save a few chocolate chips to press into the top of the dough balls before baking. This makes the cookies look extra tempting.
- Watch the Bake Time: Pull the cookies out when they look just a little underdone. They’ll finish cooking on the baking sheet as they cool.
How to Store Leftover Vegan Chocolate Chip Cookies
To keep your cookies fresh and soft, store them in an airtight container at room temperature. Whether you’re storing classic treats or tasty red velvet sugar cookie bars, they will stay fresh for up to 5 days. If you like them warm, simply reheat them in the microwave for 10–15 seconds to bring back that just-baked softness.
If you want to store them for longer, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze individually for about 1–2 hours, then transfer them to a freezer-safe container or bag. This prevents them from sticking together.
They will keep well in the freezer for up to 3 months. When you’re ready to enjoy, simply let the cookies thaw at room temperature for about 15–20 minutes or pop them in the microwave for a quick warm-up.
More Easy Vegan Cookies Recipes for You to Try at Home
If you love cookies as much as I do, then try these delicious cookie recipes.
- Vegan Amaretti Cookies
- Vegan Almond Flour Chocolate Chip Cookies
- Vegan Apple Cookies
- Vegan Peanut Butter Cookies
- White Bean Chocolate Chip Cookies
Ingredients
- 3 tablespoons ground flax meal
- ½ cup hot water
- 1 cup vegan butter
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ¾ baking soda
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 180ºC (350ºF). Line a baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with hot water. Let it sit for 10 minutes until it thickens and forms a gel-like consistency.3 tablespoons ground flax meal, ½ cup hot water
- In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar using an electric mixer. Continue mixing until the mixture becomes light and fluffy.1 cup vegan butter, 1 cup sugar, 1 cup brown sugar
- Add the vanilla extract and the prepared flaxseed mixture to the butter and sugar. Mix until everything is well combined.2 teaspoons vanilla extract
- In another bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Fold in the vegan chocolate chips, making sure they are evenly distributed throughout the dough.3 ½ cups all-purpose flour, 1 ¾ baking soda, 1 cup vegan chocolate chips, ½ teaspoon salt
- Scoop the dough using an ice cream scoop or tablespoon and place the dough balls onto the prepared baking sheet, spacing them out to allow room for spreading.
- Bake the cookies in the preheated oven for about 10 minutes or until the edges are lightly golden while the centers remain soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Chill the Dough: Refrigerate the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven.
- Vegan Butter: Make sure your vegan butter is soft but not melted. This will give you the best creamy texture when mixing with the sugars.
- Measuring Flour: Don’t scoop the flour directly from the bag—spoon it into your measuring cup and level it off to avoid packing in too much.
- Extra Chocolate Chips: Save a few chocolate chips to press into the top of the dough balls before baking. This makes the cookies look extra tempting.
- Watch the Bake Time: Pull the cookies out when they look just a little underdone. They’ll finish cooking on the baking sheet as they cool.
