Moist, buttery, and studded with rich dark chocolate chips, these vegan chocolate chip cookies are the perfect way to satisfy your sweet tooth.
I knew I was in trouble when I started working on this one. I’ve always been a sucker for chocolate chip cookies. I mean, I love all cookies, but good old chocolate chippers are my favorites.
It took a little while to perfect the recipe, but I think I nailed it. These are the best vegan chocolate chip cookies…no wait…the best chocolate chip cookies I’ve ever tasted.
That’s saying a lot!
What You’ll Need
- Flour. We’re using good old all-purpose wheat flour for this recipe. You might be able to substitute another variety, but I can’t promise the recipe will work.
- Baking soda. Not to be confused with baking powder!
- Cinnamon. This is a totally unconventional and totally optional ingredient, but it will make your cookies extra delicious if you use it.
- Vegan butter. You should be able to find this near the regular butter at your supermarket. Look for brands like Miyoko’s and Earth Balance. Be sure to bring it up to room temperature before making your cookies. I used this quick method and it worked like a charm!
- Sugar. Use organic sugar to keep the cookies vegan.
- Brown sugar. Again, use organic.
- Vanilla extract.
- Non-dairy milk. Just about any variety that’s unsweetened and unflavored will work.
- Vinegar. The recipe calls for white vinegar, but apple cider works as well.
- Vegan chocolate chips. I like Enjoy Life Mega Chunks for this recipe, but use what’s available.
How to Make Vegan Chocolate Chip Cookies
The following is a detailed photo tutorial on how to make these cookies. Scroll all the way down if you’d prefer to skip right to the recipe!
- Start by whisking your dry ingredients together in a large bowl: flour, baking soda, cinnamon, cornstarch, and salt.
- In a separate bowl, beat together your vegan butter, sugar, and brown sugar with an electric mixer. Be sure to beat the mixture until it’s fully blended and creamy.
- Mix the non-dairy milk and vinegar together in a bowl or liquid measuring cup, then add it to the butter mixture along with your vanilla extract.
- Beat everything again until fully mixed.
- Start adding the flour mixture to the butter mixture, adding about a cup at a time and beating it in fully before adding more.
- Once all the flour has been added, fold in the chocolate chips by hand.
- Cover the bowl with plastic wrap and place it in the fridge for 30 to 60 minutes. Don’t skip this step, and don’t leave the butter in there too long! You want the dough to firm up a bit, but you don’t want it to get rock hard.
- Now preheat the oven and line some baking sheets with parchment paper. Scoop or spoon mounds of dough onto the baking sheet. You want each mound to be about 3 tablespoons for large cookies like mine, or about 2 tablespoons for smaller cookies.
- Pop the baking sheet into the oven and bake your cookies.
- For soft cookies like I’ve shown in the photos, bake them for 9 to 10 minutes, until they’ve spread out and just barely started to brown around the edges.
- For crispier cookies, let them bake for 11 or 12 minutes, until they’re a bit more browned.
- Place your baking sheets on cooling racks for a few minutes before removing the cookies.
Want to take your cookies to the next level? Try one of these variations!
- Add chopped walnuts or pecans.
- Use vegan white chocolate chips.
- Make dipped cookies! Once they’ve cooled, melt some chocolate chips in a bowl and dip half of each cookie in it.
Shelf-Life & Storage
These cookies will keep in a sealed container at room temperature for about 3 weeks, or in the freezer for about 3 months.
Frequently Asked Questions
Possibly, but I haven’t tried so I’m not sure. Your best bet would be to try the recipe with an all-purpose gluten-free flour blend.
I highly recommend it! If you skip this step your cookies will probably spread out too much.
Most brands aren’t, so check the label! If you go to a place like Whole Foods, you’ll probably find a few vegan options. I used Enjoy Life Mega Chunks for this recipe — they’re available at most regular supermarkets!
More Vegan Cookies
- Vegan Peanut Butter Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Peanut Butter Blossoms
- Vegan Sugar Cookies
- Vegan Gingerbread Cookies
Vegan Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon (optional, but highly recommended)
- ½ teaspoon salt
- ¾ cup vegan butter (brought up to room temperature)
- ¾ cup organic sugar
- ¾ cup organic brown sugar
- ¼ cup unflavored and unsweetened non-dairy milk
- ¼ teaspoon white vinegar
- 2 teaspoons vanilla extract
- 10 ounces vegan chocolate chips
- Whisk the flour, cornstarch, baking soda, cinnamon, and salt together in a large mixing bowl.
- In a separate large mixing bowl, use an electric mixer to beat together the butter, sugar and brown sugar. Beat the mixture until the ingredients are completely combined and creamy.
- Stir the milk and vinegar together in a small cup, then add them to the butter mixture. Beat the mixture again until combined.
- Begin adding the flour mixture to the butter mixture, adding about a cup at a time and beating it in before the next addition.
- Fold in the chocolate chips.
- Cover the bowl with plastic wrap and place it in the fridge. Chill the dough for 30 to 60 minutes, until it has firmed up a bit but isn’t rock solid.
- Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
- Use a cookie scoop or spoon to drop rounded 3 tablespoonfuls* of the dough onto the baking sheets, leaving about 2 inches between them.
- Place the baking sheets into the oven and bake the cookies until the dough has spread out and the edges are just barely beginning to brown, 9 to 10 minutes**.
- Transfer the baking sheets to cooling racks and allow the cookies to cool until set before removing them from the baking sheets.
**This will give you soft cookies. For crispier cookies, bake for 11 to 12 minutes, until the tops are slightly browned.