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    Home » All Recipes

    Chewy Vegan Chocolate Chip Cookies

    Close up of a plate of vegan chocolate chip cookies on a blue striped tea towel with a glass a non-dairy milk on a marble countertop.

    We have a list of classic recipes we want to veganize and post here on I Love Vegan. First up, chewy vegan chocolate chip cookies!

    A plate of vegan chocolate chip cookies on a blue striped tea towel with a glass a non-dairy milk on a marble countertop.

    We tested and tested these cookies until they were perfect. They’re crispy on the outside, chewy on the inside, and everything a chocolate chip cookie should be. I didn’t want these cookies to be good, considering they’re vegan. I wanted them to be awesome chocolate chip cookies. Period.

    Prepared ingredients in bowls for making vegan chocolate chip cookies. Ingredients for making vegan chocolate chip cookies. Left to right: Vegan butter, dairy-free chocolate chips, flax "eggs" and vanilla, granulated sugar, brown sugar, and dry ingredients: flour, baking soda, and salt.

    Ingredients for making vegan chocolate chip cookies. Left to right: Vegan butter (the image actually shows coconut oil, but you'll want to use vegan butter), dairy-free chocolate chips, flax "eggs" + vanilla, granulated sugar, brown sugar, and dry ingredients: flour, baking soda, and salt.

    Vegan butter, granulated sugar and brown sugar in a large glass stand mixer bowl.

    Vegan butter, granulated sugar and brown sugar.

    We tried these many ways. I started out making them with coconut oil, but the resulting cookies weren’t perfect. They tasted pretty good but didn't look like chocolate chip cookies. At least not appetizing ones. They also required a lot more time and effort to make. Eventually I admitted defeat and went with vegan butter instead. We used Earth Balance but other vegan butters like Melt will work too. Anything that’s really firm when refrigerated would be perfect. I’m not sure about vegan margarines like Becel Vegan.

    Creamed granulated sugar, brown sugar, and vegan butter in a stand mixer.

    Creaming together the granulated sugar, brown sugar, and vegan butter until light and fluffy.

    These chewy vegan chocolate chip cookies are great with a glass of non-dairy milk (Silk Vanilla Soymilk is my favourite) or a hot cup of tea or coffee. They’re great for lunches and after school snacks too! And don't forget, since these vegan chocolate chip cookies don't contain eggs, the cookie dough is fair play!

    Adding the flax "eggs" to the creamed mixture of vegan butter and sugars in a stand mixer.

    Adding the flax "eggs" to the creamed mixture of vegan butter and sugars.

    I used my Kitchenaid stand mixer to make these cookies but you can use a hand mixer instead. I’m sure you can make them by hand, but it's easier to cream the vegan butter and sugars together with a stand mixer. 

    The creamed mixture after beating in the flax "eggs".

    The creamed mixture after beating in the flax "eggs".

    There’s some room for customization with these cookies. They’d be great with chopped pecans or walnuts added alongside the chocolate chips. Swap the chocolate chips for vegan candy-coated chocolate for vegan monster cookies.

    Dry ingredients added to the wet ingredients in a stand mixer.

    Adding the flour, baking soda, and salt to the wet ingredients.

    Store these cookies in an airtight container and they’ll be soft and chewy after a day. These cookies are freezer-friendly.

    Using a stand mixer to mix in the flour, baking soda, and salt into the wet ingredients.

    Mixing the flour, baking soda, and salt into the wet ingredients.

    Looking for more vegan cookie recipes? I Love Vegan readers love our Perfect Vegan Gingerbread Cookies, Vegan Molasses Cookies, and our Coconut Oil Sugar Cookies.

    Dairy-free chocolate chips added to mixed cookie dough.

    Adding the chocolate chips to the cookie dough.

    Fully mixed vegan chocolate chip cookie dough in a large glass mixing bowl.

    Mixed vegan chocolate chip cookie dough, ready to be dropped onto a baking sheet.

    Recipe Notes:

    Measuring the flour:

    This recipe works best if you weigh out the flour using a kitchen scale. If you’re using measuring cups be sure to measure the flour accurately. I can’t stress this enough! Don't scoop flour out of the bag/container using your measuring cup. This packs the flour down and you’ll end up using too much resulting in dry cookies. For best results when measuring the flour with cups, use a fork or whisk to fluff the flour before gently spooning it into your measuring cup. Here’s a helpful guide for measuring flour.

    Vegan chocolate chip cookie dough portioned out on a baking sheet.

    Vegan chocolate chip cookie dough portioned out on a baking sheet.

    For large, uniform chocolate chip cookies:

    I used a ¼ cup ice cream scoop, not completely full. I love using an ice cream or portion scoop for drop cookies. It’s easy and fast. This recipe reminded me that I need to buy a smaller portion scoop. ¼ cup scoops make for pretty big cookies!

    Overhead view of freshly baked vegan chocolate chip cookies on a black wire cooling rack.

    Freshly baked vegan chocolate chip cookies on a cooling rack.

    For instagram-worthy chocolate chip cookies:

    After dropping the cookie dough onto your baking sheet, add a few extra chocolate chips to the tops. If it doesn't matter how your cookies look, you can skip this step. Your cookies will taste delicious, but most of the chocolate chips will be inside the cookies.

    Freshly baked vegan chocolate chip cookies on a black wire cooling rack.

    If you want to use coconut oil instead of vegan butter:

    Please, I beg you, if you can, use vegan butter! I committed myself to making these with coconut oil for my first 3 or 4 recipe attempts. The dough is harder to work with and doesn’t taste as delicious. I prefer to use coconut oil in rolled cookies. (Check our our Coconut Oil Sugar Cookies or our Perfect Vegan Gingerbread Cookies.) If you must use coconut oil, increase the salt to ½ teaspoon (2.5ml). You may need to chill the cookie dough if it gets too warm during the mixing process (the dough will appear greasy.) Creaming together the fat and sugars will look much different. The mixture won’t get fluffy. Instead it will look greasy (appearing greasier as the coconut oil warms up.) The finished dough will be crumbly, not soft and fluffy like it will be with vegan butter. You’ll need to pack the dough to get it to stay together.

    A plate of vegan chocolate chip cookies on a blue striped tea towel with a glass a non-dairy milk on a marble countertop.


    Print

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    Close up of a plate of vegan chocolate chip cookies on a blue striped tea towel with a glass a non-dairy milk on a marble countertop.

    Chewy Vegan Chocolate Chip Cookies

    ★★★★★ 5 from 10 reviews
    • Author: Brittany Mueller
    • Prep Time: 30 minutes
    • Cook Time: 12 minutes
    • Total Time: 42 minutes
    • Yield: 16 large cookies 1x
    • Category: Dessert
    • Cuisine: Vegan
    Print Recipe
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    Description

    These chewy vegan chocolate chip cookies are easy to make and pair perfectly with a cold glass of non-dairy milk!


    Ingredients

    Scale
    • ½ cup + ⅓ cup/208ml (180g) granulated cane sugar (I use the brand Red Path)
    • ½ cup/125ml (110g) brown sugar, packed (I use the brand Red Path)
    • ¾ cup/185ml (170g) vegan butter, such as Earth Balance
    • 2 tbsp/30ml (15g) ground flaxseed
    • ¼ cup/60ml non-dairy milk (I used Silk Vanilla Soymilk)
    • 1 tsp/5ml pure vanilla extract
    • 2 ¼ cups/560ml (300g) unbleached all-purpose flour
    • 1 tsp/5ml baking soda
    • ¼ tsp/1.25ml salt
    • ¾ cup/175ml (125g) chocolate chips (check to be sure they’re dairy-free)

    Instructions

    1. Preheat your oven to 350°F (177°C).
    2. Prepare flax “eggs”: In a small bowl or custard cup, stir together ground flaxseed, non-dairy milk, and vanilla extract. Let sit for 5 minutes or until you’ve completed step 3.
    3. Cream granulated sugar, brown sugar, and vegan butter in a bowl with a paddle for 5 minutes on medium speed.
    4. Add flax “egg” and vanilla extract to the mixture. Mix for 3 minutes on medium speed.
    5. Stir together flour, baking soda, and salt. Add dry ingredients the creamed mixture and mix until well combined.
    6. Stir in the chocolate chips.
    7. Drop spoonfuls of cookie dough onto a baking sheet, leaving at least 1” between cookies to allow room for them to spread while they bake. NOTE: I used a ¼ cup ice cream scoop, not completely full for large, evenly sized chocolate chip cookies.
    8. Bake at 350°F (177°C) for 12 minutes, until the edges are slightly brown and the cookies are soft to the touch and appear puffy. Leave chocolate chip cookies on baking sheet for 5 minutes to firm up before transferring them to a cooling rack.
    9. Store vegan chocolate chip cookies in an airtight container.

    Notes

    Recipe Notes:

    Measuring the flour:

    This recipe works best if you weigh out the flour using a kitchen scale. If you’re using measuring cups be sure to measure the flour accurately. I can’t stress this enough! Don't scoop flour out of the bag/container using your measuring cup. This packs the flour down and you’ll end up using too much resulting in dry cookies. For best results when measuring the flour with cups, use a fork or whisk to fluff the flour before gently spooning it into your measuring cup. Here’s a helpful guide for measuring flour.

    For large, uniform chocolate chip cookies: I used a ¼ cup ice cream scoop, not completely full. I love using an ice cream or portion scoop for drop cookies. It’s easy and fast. This recipe reminded me that I need to buy a smaller portion scoop. ¼ cup scoops make for pretty big cookies!

    For instagram-worthy chocolate chip cookies:

    After dropping the cookie dough onto your baking sheet, add a few extra chocolate chips to the tops. If it doesn't matter how your cookies look, you can skip this step. Your cookies will taste delicious, but most of the chocolate chips will be inside the cookies.

    If you want to use coconut oil instead of vegan butter:

    Please, I beg you, if you can, use vegan butter! I committed myself to making these with coconut oil for my first 3 or 4 recipe attempts. The dough is harder to work with and doesn’t taste as delicious. I prefer to use coconut oil in rolled cookies. (Check our our Coconut Oil Sugar Cookies or our Perfect Vegan Gingerbread Cookies.) If you must use coconut oil, increase the salt to ½ teaspoon (2.5ml). You may need to chill the cookie dough if it gets too warm during the mixing process (the dough will appear greasy.) Creaming together the fat and sugars will look much different. The mixture won’t get fluffy. Instead it will look greasy (appearing greasier as the coconut oil warms up.) The finished dough will be crumbly, not soft and fluffy like it will be with vegan butter. You’ll need to pack the dough to get it to stay together.

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Sarah

      February 10, 2023 at 8:53 am

      I LOVE these and so do all vegans and non-vegans I bake them for! I would love to double the recipe but I'm nervous to mess with the ingredients. Has anyone tried doubling it and has success?

      ★★★★★

      Reply
    2. Gina

      November 16, 2020 at 10:03 pm

      This is literally one of the best cookie recipes I've ever tried, vegan or not. The edges are crispy but the middle is chewy. They spread out quite a bit but that's what makes the texture so amazing. I can't wait to make these again!

      ★★★★★

      Reply
    3. Bee

      September 23, 2020 at 7:45 pm

      I made these cookies again and they are delicious . I won't say anything else... I did not get any comments on my previous review.

      ★★★★★

      Reply
    4. Stacie

      September 01, 2020 at 4:02 pm

      Awesome! I used coconut sugar and organic white sugar, creamed it with vegan earth balance butter turned out perfect. Thank you.

      ★★★★★

      Reply
    5. Diana

      April 21, 2020 at 8:15 pm

      I tried this recipe last week and they were delicious. I was wondering if the recipe would work with almond flour instead of regular flour? If so, any tips?

      Reply
    6. Kara

      December 11, 2019 at 1:30 pm

      Any tips for using follow your heart vegan egg?

      Reply
      • Brittany

        December 12, 2019 at 11:01 am

        I haven't been able to get Follow Your Heart's vegan egg in Canada yet! I'd use 6 tbsp of aquafaba instead.

        Reply
    7. Sabrina

      December 07, 2019 at 7:31 pm

      OMG!! These cookies were amazing! In the past few weeks, I've made 2 batches for my vegan family. Both were delicious but I learned the hard way not to let them overcook because you think they aren't done. Just take them out and let them finish cooking on the warm cookie sheet. Anyway, thank you for posting such a great recipe! These are really perfect chocolate chip cookies: not too sweet, chewy yet firm enough, with a perfect, rich taste. I'm storing this recipe with my other sacred vegan recipes I've been collecting. 😊

      ★★★★★

      Reply
      • Brittany

        January 03, 2020 at 11:36 am

        I'm so happy you enjoyed them Sabrina! Thank you for trying the recipe and taking them time to leave a comment, I really appreciate it!

        Reply
    8. Ashley

      August 06, 2019 at 9:32 pm

      Have you ever attempted to make these gluten free? If so what would you recommend?

      Reply
    9. Bee

      April 27, 2019 at 5:39 am

      I made these chocolate chip cookies last night and they are delicious,. I am not really fun of baking but my hubby has a sweet tooth and we are vegans. So all my recipes have to be vegan. I followed the recipe to the T. I used vegan butter and my hubby measured the flour. I wish I have the nutritional info, because I ate two and my husband four 😱... They were chewy, and amazing. Is Important I think to mix the wet part the time that the recipe indicates, it turns into a fluffy bitter mix and when I incorporated the flour it turned into an amazing cookie dough. Thank you so much. This recipe is a keeper.. They are amazing and so easy to make.

      ★★★★★

      Reply
    10. Jane Buttler

      March 07, 2019 at 1:54 am

      So delicious! I literally was never able to make a healthy dessert successfully until I found your blog and now they turn out every time and are amazing.

      Reply
      • Brittany

        March 24, 2019 at 3:51 pm

        Thank you!!

        Reply
    11. Tamar

      November 02, 2018 at 8:10 am

      Amazing recipe. Thank you for adding measurements in grams! Just as a note, I did use coconut butter and this came out just fine. I did make the cookies large, so that may have prevented oozing.

      ★★★★★

      Reply
      • Brittany

        November 02, 2018 at 11:18 am

        Thank you so much Tamar! I appreciate your feedback! ♥

        Reply
    12. Shaline Miller

      September 09, 2018 at 4:39 pm

      I love your blog! Thanks for sharing this recipe! I can't wait to try it! Congrats! I nominated you for a Blogger Recognition Award! Visit https://finefabulousfree.blog/2018/09/09/i-was-nominated-for-a-blogger-recognition-award/

      ★★★★★

      Reply
      • Brittany

        September 09, 2018 at 8:05 pm

        Thanks Shaline!

        Reply
    13. Natasha

      September 05, 2018 at 10:58 am

      I made these twice since you posted the recipe. I used the vegan Mykonos butter. These are the best cookies I have EVER had!!

      ★★★★★

      Reply
      • Brittany

        September 05, 2018 at 5:43 pm

        Thanks so much Natasha! I'm SO happy to hear that!! ♥

        Reply
      • Allissa

        December 21, 2020 at 2:39 pm

        Perfect! They're just perfect!

        ★★★★★

        Reply
    14. Jess

      August 26, 2018 at 7:32 am

      Do you recommend the the stick form or tub form of Earth Balance? Thanks!

      Reply
      • Brittany

        August 26, 2018 at 4:20 pm

        I used the tub but the stick would be fine too!

        Reply
        • Pam

          April 01, 2021 at 4:23 pm

          Very tasty. I used kite hill butter and whole wheat pastry flour.

          Reply

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