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Close-up of vegan chocolate chip cookies on parchment paper, with one cookie partially eaten, on a wooden surface.

Easy Vegan Chocolate Chip Cookies Recipe

When you’re craving something sweet, these vegan chocolate chip cookies hit the spot with all the flavor of the classic—crispy edges, soft centers, and packed with chocolate, but no eggs or dairy. They’re super easy to make, don’t leave much mess, and freeze well for whenever you need them. Even non-vegans can’t get enough of them! Perfect for holidays, game days, or any time you just need a delicious cookie.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: Vegan Chocolate Chip Cookies
Servings: 12
Calories: 463kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

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.

Nutrition

Calories: 463kcal | Carbohydrates: 72g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 266mg | Potassium: 84mg | Fiber: 2g | Sugar: 42g | Vitamin A: 719IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 3mg
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