This Vegan Chocolate Chip Cookies Satisfy Your Soul!

Vegan chocolate chip cookies should be simple, cozy, and seriously satisfying. These cookies hit all the classic notes—soft centers, crisp edges, and melty chocolate—without any dairy or eggs.

You don’t need special equipment or hard-to-find ingredients, just a mixing bowl and a baking sheet.

The dough comes together fast, and the flavor is rich and buttery thanks to plant-based staples. If you’ve ever thought vegan baking was complicated, this recipe will change your mind.

Why This Vegan Chocolate Chip Cookies Recipe Works

This recipe uses melted vegan butter and brown sugar to create that classic chewy texture. A touch of cornstarch and plant milk stand in for eggs, keeping the cookies tender without making them cakey.

Chilling the dough helps the flavors develop and prevents spreading, so you get thick, bakery-style cookies. Finally, using a mix of chocolate chips and chopped dark chocolate gives you both pools and pockets of chocolate in every bite.

Ingredients

• 1/2 cup (115 g) vegan butter, melted and slightly cooled
• 1/2 cup (100 g) brown sugar, packed
• 1/3 cup (65 g) granulated sugar
• 2 tablespoons plant milk (oat, almond, soy, or coconut)
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (130 g) vegan chocolate chips or chopped dark chocolate
• Optional: Flaky sea salt for topping

How to Make It

1. Prep your tools. Line a baking sheet with parchment paper. Set your oven to 350°F (175°C), but wait to bake until after chilling the dough.
2. Whisk the wet ingredients. In a large bowl, whisk melted vegan butter, brown sugar, and granulated sugar until smooth and glossy, about 30 seconds.Add plant milk and vanilla. Whisk again until fully combined.
3. Combine the dry ingredients. In a separate bowl, stir together flour, cornstarch, baking soda, and salt. Make sure there are no lumps.
4. Bring the dough together. Add the dry mixture to the wet ingredients.Use a spatula to fold until just combined. The dough will be soft but not sticky.
5. Add the chocolate. Fold in the chocolate chips (and chopped chocolate if using). Don’t overmix.
6. Chill. Cover and chill the dough for 20–30 minutes.This helps the cookies bake thick with chewy centers.
7. Scoop. Use a 1 1/2-tablespoon scoop to portion dough onto the prepared tray, leaving 2 inches between each. If you like thicker cookies, make balls slightly taller than wide.
8. Bake. Bake for 9–12 minutes, until edges are set and light golden but centers still look slightly underdone. They’ll firm up as they cool.
9. Finish and cool. Tap the tray once on the counter to settle the cookies.Sprinkle with flaky sea salt if you like. Let them cool on the tray for 10 minutes, then move to a rack.
10. Enjoy. Eat warm for melty chocolate and soft centers, or let them cool for more structure.

How to Store

• Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to the container to keep cookies soft.
• Fridge: Keeps for up to a week.Let cookies come to room temp or warm in a 300°F (150°C) oven for 3–4 minutes.
• Freeze baked cookies: Freeze in a single layer, then move to a bag. Reheat from frozen at 300°F (150°C) for 5–7 minutes.
• Freeze cookie dough: Scoop balls of dough and freeze. Bake from frozen at 350°F (175°C), adding 1–2 minutes.

Why This is Good for You

These cookies skip dairy and eggs, which can be easier on digestion for some people and lower in saturated fat depending on your butter choice.

Using dark chocolate often means more cocoa and less sugar, plus antioxidants. You’re also in control of sweetness and can choose unrefined sugars if you prefer. While they’re still a treat, they’re a kinder option for the planet and animals, and that feels good too.

Common Mistakes to Avoid

• Skipping the chill. Warm dough spreads too much and bakes thin.A quick chill keeps cookies thick and chewy.
• Overbaking. Vegan cookies can dry out fast. Pull them when the centers look slightly soft; they’ll set as they cool.
• Packing flour. Scooping directly from the bag compacts flour. Spoon and level, or weigh it.Too much flour = dry cookies.
• Using cold mix-ins. Very cold chocolate can shock the dough and affect spreading. Room temperature mix-ins are best.
• Wrong butter type. Use vegan butter sticks if possible, not spreadable tub margarine. Sticks have the right fat-to-water ratio.
• Ignoring salt. A pinch of salt makes the chocolate pop.Don’t skip it.

Variations You Can Try

• Browned vegan butter: If your vegan butter can brown, cook it gently until nutty, then cool before using. Adds a deep, caramel flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Add 1 extra teaspoon plant milk if dough seems dry.
• Nutty twist: Fold in 1/2 cup chopped walnuts or pecans.Toast them first for better flavor.
• Double chocolate: Swap 2 tablespoons of flour for cocoa powder and use chocolate chunks.
• Oat cookie vibe: Replace 1/3 cup of flour with quick oats for extra texture.
• Espresso boost: Add 1 teaspoon instant espresso powder to the dry ingredients for a mocha note.
• Maple sugar swap: Use coconut sugar or maple sugar in place of granulated sugar for a warmer, caramel tone.

FAQ

Can I make these Vegan Chocolate Chip Cookies without vegan butter?

Yes. You can use refined coconut oil for a neutral flavor. Use the same amount, melted and slightly cooled.

The texture will be a bit more crisp at the edges, and you may want to add an extra pinch of salt.

Do I have to chill the dough?

It’s highly recommended. Even 20 minutes helps prevent excessive spreading and improves texture. If you’re in a rush, scoop the dough and pop the tray in the freezer for 10 minutes before baking.

Which plant milk works best?

Oat milk gives a creamy flavor, but almond, soy, or coconut milk all work.

Use unsweetened to control the sweetness of the cookies.

How do I get perfectly round cookies?

Right after baking, use a round glass or cookie cutter slightly larger than the cookie to “scoot” it into shape. A quick swirl tidies the edges for a pro look.

Can I reduce the sugar?

You can reduce the total sugar by about 2 tablespoons without a big texture change. Any more, and the cookies may be drier and less chewy.

What kind of chocolate is vegan?

Look for chocolate labeled dairy-free or vegan.

Dark chocolate above 60% cocoa is often naturally vegan, but always check the ingredients for milk solids or butterfat.

Why did my cookies turn out cakey?

Too much flour or overmixing can cause cakey cookies. Weigh your flour when possible, and fold the dough just until combined. Also, avoid baking powder; stick to baking soda.

How can I make them thicker?

Chill the dough longer (up to 1 hour), use a slightly taller dough ball, and bake on a cool, light-colored sheet.

You can also add an extra teaspoon of cornstarch.

Can I make the dough ahead?

Yes. Store the dough in the fridge for up to 48 hours. Let it sit at room temperature for 10–15 minutes before scooping if it becomes too firm.

Are these suitable for people with nut allergies?

They can be.

Choose nut-free vegan butter and chocolate, and use oat or soy milk. Always check labels, as some products are processed in facilities with nuts.

Wrapping Up

These vegan chocolate chip cookies deliver everything you want from the classic: chewy centers, crisp edges, and rich chocolate in every bite.

The ingredients are simple, the method is reliable, and the results are consistent.

Bake a batch now, freeze a few dough balls for later, and you’ll always have a warm cookie within reach.

Whether you’re vegan or not, this is a cookie recipe you’ll keep coming back to.