If you're craving a classic chocolate chip cookie but want it vegan (and secretly undetectable), these bakery-style Vegan Chocolate Chip Cookies deliver. They're chewy with crisp edges, soft centers, and loads of melty chocolate. They also make great cookie dough bites!
There are two kinds of chocolate chip cookies: the ones you politely nibble and the ones you eat standing at the counter while the baking sheet is still warm. These are the second kind. Thick, chewy, golden on the edges, and packed with chocolate chips. Forget that midnight run to Insomnia Cookies - these are not only easy but tastier and much less expensive.
They're perfect for cookie tins, parties, neighbors, teachers, or just you-because you deserve a cookie moment too. For more edible gifts, take a look at Gifts You Can Eat: Vegan Holiday Recipes for Gifting.
And if you're in full-on baking mode, don't miss Vegan Eggnog Cookies, Soft Vegan Gingerbread Cookies, and Vegan Linzer Cookies.
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This Recipe Is For You If...
- You want cookies that taste classic, and no one will guess they're vegan.
- You love thick, bakery-style cookies with crisp edges and soft, chewy centers.
- You want a no-fuss recipe: no eggs, no dairy, no flax eggs-just simple pantry staples.
- You want a reliable, repeatable cookie that bakes up beautifully every single time.
- You're the type who sneaks cookie dough straight from the bowl (this one's safe!)
Ingredients
Vegan Chocolate Chips - I use semi-sweet Enjoy Life mini vegan chocolate chips because they melt well and distribute evenly throughout the dough. You can use regular-size vegan chocolate chips or chunks instead, just know they'll give you bigger pockets of chocolate in each bite.
Cornstarch and milk: This simple combination acts as a great vegan binder in place of eggs. It's my go-to for these cookies. The cornstarch helps the cookies hold their shape while the plant milk adds just enough moisture for a chewy, bakery-style texture without affecting the flavor.
See the printable recipe card for quantities and a full ingredient list.
If You Want To Change It Up
I don't make many variations of this cookie because the recipe comes out perfect every time. These are the only minor variations I sometimes make.
- Add a mix of chocolate chips and chunks.
- Sprinkle the tops with flaky sea salt and/or press a few extra chocolate chips on top before baking.
- Make smaller cookies and reduce bake time by 2-3 minutes.
What You Should See When Making The Best Vegan Chocolate Chip Cookies
See the complete printable recipe card below for the details.
Step 1: Mix the dry ingredients - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
Step 2: Make the cornstarch mixture - In a small bowl, whisk together the plant milk and cornstarch until smooth and lump-free.
Step 3: Combine butter and sugars - In a large bowl, add the melted and cooled vegan butter, brown sugar, and granulated sugar.
Step 4: Add dry ingredients to wet - Add the dry ingredients to the butter-sugar mixture and begin folding until partially combined.
Step 5: Fold in chocolate chips - Add the vegan chocolate chips and gently fold until just incorporated. Do not overmix.
Step 6: Scoop the dough - Use a cookie scoop to portion the dough and place evenly spaced dough balls onto a lined baking sheet.
Step 7: Bake the cookies - Bake until the edges are golden and the centers are set, then remove from the oven.
Step 8: Cool and serve - Let cookies cool, then serve once set for soft centers and crisp edges.
Things That Matter Most
- SUPER IMPORTANT: Measure flour by spooning and leveling to avoid dry dough. Better yet, weigh the ingredients - I've provided exactly the amount of weighed ingredients I use for you in the recipe card.
- Let the melted butter cool before mixing so the cookies don't spread too much.
- Don't overmix the dough after adding the flour. This keeps the cookies soft and tender.
- Bake until the edges are set, but the centers look slightly underdone. They'll firm up as they cool.
- If you're making cookie dough bites, place the rough balls on a baking sheet and freeze for a couple of hours. Then remove and place in a container in the fridge for snacking.
Serving Suggestions
- Serve warm with a glass of cold plant milk for a classic cookie moment.
- Enjoy as a dessert or afternoon treat with coffee or tea.
- Add to holiday cookie tins or dessert boards for parties and gatherings along with Soft Vegan Gingerbread Cookies.
- Warm briefly and top with a scoop of Vegan Banana Ice Cream or Chocolate Banana Ice Cream for an easy dessert.
- These make great cookie dough for a no-cook option! Just portion it out into rough balls, place on a baking sheet, and freeze for a couple of hours. Then move them to an air-tight container and place them in the refrigerator for snacking!
Vegan Chocolate Chip Cookies FAQS
You can try chilling the dough before baking for at least 2 hours, or overnight is even better. In addition, if you want thicker cookies, the dough should be tall, rough mounds, not smooth balls.
Make sure the vegan butter is melted and cooled, not warm. Chill the dough if desired.
Pull cookies when the centers look slightly underbaked - they'll set as they cool. Let cookies cool on the baking sheet for 10 minutes before transferring. And for the thickest cookies, bake fewer cookies per sheet and space them well apart.
As unofficial recipe testers, I love hearing how my favorite chocolate chip cookies turn out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Vegan Chocolate Chip Cookies
Equipment
- Silicone Mats optional
Ingredients
- 1 ¼ cup all-purpose flour 170 grams, spooned and leveled
- ½ teaspoon baking soda 3.4 grams
- ½ teaspoon baking powder 2.7 grams
- ¾ teaspoon salt 2.7 grams
- ½ cup vegan butter 110 grams, melted and cooled
- ½ cup light brown sugar 100 grams, packed
- ⅓ cup granulated sugar 75 grams
- 2 teaspoons vanilla extract 7.5 grams
- 3 tablespoons oat milk or soy (42 ml)
- 1 teaspoon cornstarch 3 grams
- 1 ½ cups vegan mini semisweet chocolate chips 255 grams or 9-ounce bag, divided for topping if desired (Use less if you prefer but no less than a cup-we're a house divided on the chocolate to cookie ratio.)
- flaky sea salt for finishing if desired
Instructions
- Prep the oven: Preheat the oven to 375°F and line a large baking sheet with parchment paper or a silicone mat.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Whisk the sugars and butter: In a large mixing bowl, whisk together the melted and cooled vegan butter, brown sugar, and granulated sugar for 1-2 minutes, until thick and paste-like.
- Make the vegan binder: In a small bowl, whisk together the plant milk and cornstarch until completely smooth. Add this mixture to the butter-sugar mixture along with the vanilla extract and whisk until fully combined.
- Add the dry ingredients: Add the dry ingredients to the wet ingredients and fold with a rubber spatula until mostly combined.
- Fold in the chocolate chips: When a few streaks of flour remain, add the chocolate chips and continue folding just until incorporated. Do not overmix. *Use fewer chips if you like, and/or save some to press on top after baking.
- Arrange on the baking sheet: For large cookies, scoop the dough with a 2-ounce cookie scoop (or a ¼-cup measure) and place 6 on each baking sheet, spaced well apart. Leave the dough mounds tall and rough for thicker cookies, or roll them into smooth balls for flatter cookies-both turn out delicious.
- Bake: Bake for 12 minutes, until the cookies have golden edges but pale, puffed centers. Note that if you make the cookies smaller, you will need to adjust the time.
- Finish and rest: Remove from the oven and immediately press a few extra chocolate chips into the tops. Sprinkle with flaky sea salt, if desired.
- Cool and set: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The cookies will continue to set as they cool. Let cool at least 20 minutes before eating for the best texture - crisp edges, soft centers.
Hailey says
These are legit better than any cookie I've ever had. Better than anyhting store bought.
Regi Pearce says
Better than anything store-bought?! That makes me so happy. Thank you for baking them and for saying that!
Dan says
Looks amazingly delicious can't wait to try them!!
Regi Pearce says
Yesss Dan!! Thanks, friend — I'll bring some on Christmas.
Regi Pearce says
These are my go-to cookies for gifting and general cookie baking because they look impressive, taste like a classic, and stay soft and chewy for days. Def a family favorite.