There’s nothing quite like biting into a warm, gooey chocolate chip cookie, especially when it’s completely vegan and just as delicious as the classic version! These vegan chocolate chip cookies are chewy on the inside, crispy on the edges, and packed with melty dairy-free chocolate chips.
Made with simple pantry ingredients, these cookies come together in one bowl and require no chilling time, so you can enjoy fresh-baked cookies in under 30 minutes. Whether you’re a long-time vegan or just looking for an egg-free, dairy-free alternative, this recipe is guaranteed to impress!
Why You’ll Love These Vegan Chocolate Chip Cookies
✔ 100% Dairy-Free & Egg-Free – No butter or eggs, just plant-based perfection.
✔ Chewy & Soft – Crisp edges with a perfectly gooey center.
✔ Super Easy to Make – Just one bowl and no fancy equipment needed.
✔ No Chill Time Required – Mix, bake, and enjoy!
✔ Customizable – Add nuts, coconut, or extra chocolate for a unique twist.
Ingredients for Vegan Chocolate Chip Cookies
Dry Ingredients:
- 2 cups all-purpose flour – Creates the perfect chewy texture.
- 1/2 teaspoon baking soda – Helps the cookies rise slightly.
- 1/2 teaspoon salt – Enhances the flavor.
Wet Ingredients:
- 3/4 cup brown sugar – Adds moisture and a deep caramel flavor.
- 1/4 cup granulated sugar – Gives a slight crispness to the edges.
- 1/2 cup melted coconut oil (or vegan butter) – Provides richness.
- 1/4 cup unsweetened non-dairy milk (almond, soy, or oat) – Binds the dough together.
- 1 tablespoon vanilla extract – Enhances the flavor and aroma.
Mix-Ins:
- 3/4 cup dairy-free chocolate chips – The star of the show!
- 1/4 cup chopped walnuts or pecans (optional) – Adds a nice crunch.
Step-by-Step Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together brown sugar, granulated sugar, melted coconut oil (or vegan butter), non-dairy milk, and vanilla extract.
- Stir until smooth and well combined.
Step 3: Add the Dry Ingredients
- Sift in flour, baking soda, and salt.
- Gently fold everything together using a spatula or wooden spoon until just combined. (Do not overmix! Overworking the dough can make the cookies tough.)
Step 4: Fold in the Chocolate Chips
- Stir in the dairy-free chocolate chips (and nuts, if using).
- Make sure they are evenly distributed throughout the dough.
Step 5: Scoop & Shape the Cookies
- Use a cookie scoop or spoon to scoop out dough (about 1 ½ tablespoons per cookie).
- Roll into balls and place them on the baking sheet, leaving 2 inches of space between each cookie.
- For extra melty chocolate, press a few more chocolate chips on top of each dough ball.
Step 6: Bake the Cookies
- Bake for 9–12 minutes, or until the edges are golden brown but the center looks slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Step 7: Enjoy!
- Serve warm for the ultimate gooey chocolate chip cookie experience!
- Store leftovers in an airtight container at room temperature for up to 5 days.
Pro Tips for the Best Vegan Chocolate Chip Cookies
✔ Use Brown Sugar – It adds moisture, chewiness, and a deeper flavor than white sugar alone.
✔ Don’t Overmix the Dough – Overworking the flour can make the cookies too dense.
✔ Bake Until Just Golden – The cookies will continue to set as they cool, so don’t overbake.
✔ Let Them Cool Slightly – Letting them rest for a few minutes after baking makes them even chewier.
✔ For Thicker Cookies – Chill the dough for 30 minutes before baking.
Vegan Chocolate Chip Cookie Variations
Want to mix things up? Try these fun variations!
1. Peanut Butter Chocolate Chip Cookies
- Swap 1/4 cup of coconut oil for creamy peanut butter for a nutty twist.
2. Double Chocolate Cookies
- Add 1/4 cup cocoa powder for rich, chocolatey goodness.
3. Oatmeal Chocolate Chip Cookies
- Replace 1/2 cup of flour with rolled oats for a heartier cookie.
4. Gluten-Free Version
- Use a 1:1 gluten-free flour blend instead of all-purpose flour.
How to Store & Freeze Vegan Chocolate Chip Cookies
Room Temperature:
- Store in an airtight container for up to 5 days.
- Add a slice of bread in the container to keep cookies soft longer.
Freezing the Dough:
- Roll dough into balls and place on a baking sheet.
- Freeze until solid, then transfer to a zip-top bag.
- Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Freezing Baked Cookies:
- Let cookies cool completely, then freeze in an airtight container for up to 3 months.
- Thaw at room temperature or warm in the oven for a freshly baked feel.
These vegan chocolate chip cookies are the ultimate plant-based treat—soft, chewy, packed with melty chocolate, and incredibly easy to make. Whether you’re baking them for a party, a cozy night in, or just because you’re craving something sweet, this recipe is guaranteed to satisfy!
