If you’re on the hunt for the absolute best chewy and soft treats, I have a secret weapon for you — my Vegan Chocolate Chip Cookies Recipe. These cookies are so indulgent and melt-in-your-mouth delicious, you won’t believe they’re completely plant-based. I absolutely love how they turn out with chewy edges and soft, molten centers dotted with melty chocolate chips, and I just know you’ll adore them too. Trust me, once you try this recipe, it’ll become your go-to cookie fix for every occasion!
Why You’ll Love This Recipe
- Perfectly Chewy Texture: These cookies nail that chewy edge and soft middle combo everybody loves.
- Simple Ingredients: Made with pantry staples you probably already have on hand — no complicated vegan swaps.
- Everyone Will Love Them: Even non-vegans can’t tell these are dairy-free and egg-free cookies.
- Flexible and Easy: Adapt this recipe for gluten-free baking without losing any of the yum.
Ingredients You’ll Need
These ingredients work beautifully together to create a cookie that’s soft, chewy, and absolutely packed with flavor. One tip I’ve learned is to use vegan butter that’s salted — it adds just that perfect hint of savory to balance the sweetness.
- All-purpose flour or gluten-free 1:1 baking flour: Make sure to sift and spoon & level for the right texture.
- Cornstarch or arrowroot starch: This little addition helps keep the cookies tender and soft.
- Baking soda: Essential for the perfect rise and light crumb.
- Sea salt: A pinch enhances all the other flavors beautifully.
- Salted vegan butter: Melted and cooled — brings richness and chewiness without any dairy.
- Light brown sugar: Adds moisture and that classic soft cookie flavor.
- Organic granulated sugar: Gives just the right amount of sweetness and a bit of crunch.
- Dairy-free yogurt or unsweetened applesauce: Acts as a binder and keeps things moist, I usually use yogurt for that slight tang.
- Vanilla extract: The magic ingredient that makes all the flavors pop.
- Vegan chocolate chips: Choose your favorite semi-sweet or dark variety; the melty pockets are everything!
Variations
I love mixing things up with this Vegan Chocolate Chip Cookies Recipe depending on my mood or what’s in the pantry — it’s super flexible, and that’s part of what makes it so inviting. Feel free to personalize it!
- Add nuts: Walnuts or pecans add a great crunch, and my family goes crazy for the added texture.
- Try different chocolate chips: Dark, semi-sweet, or even vegan white chocolate chips change the vibe without much effort.
- Use coconut sugar: For a deeper caramel flavor, swap some or all of the sugars with coconut sugar.
- Give it a gluten-free twist: Using a gluten-free 1:1 flour blend works perfectly for those avoiding gluten — still chewy and soft every time.
How to Make Vegan Chocolate Chip Cookies Recipe
Step 1: Prep Your Ingredients and Dry Mixture
Start by lining your cookie sheet with parchment paper — trust me, it makes cleanup a breeze. Next, whisk together the sifted flour, cornstarch, baking soda, and salt in a medium bowl. This helps the ingredients distribute evenly so you get perfectly textured cookies every time.
Step 2: Mix the Wet Ingredients and Sugars
In a large bowl, whisk together the melted vegan butter with both the brown and granulated sugars until smooth. Then add your dairy-free yogurt (or applesauce) and vanilla extract — these keep the cookies moist and add that subtle tang we all love. I like to make sure the butter has cooled to room temperature so the sugars don’t melt too quickly.
Step 3: Combine Wet and Dry
Pour the dry ingredients into the wet and fold everything together with a rubber spatula, stopping just before everything is fully mixed. This technique keeps your cookies soft by avoiding over-mixing. Then fold in the chocolate chips evenly throughout the dough for those irresistible pockets of chocolate.
Step 4: Chill the Dough for Maximum Flavor
This is the trick that makes a huge difference! Chill your dough for at least 30 minutes, but I recommend 2 hours if you have the patience. I discovered this step transforms the flavor and texture — the cookies develop a richer taste and hold together beautifully during baking. As the dough chills, preheat your oven to 350°F.
Step 5: Scoop and Bake
Using a cookie scoop, portion out the dough—about 1.5 tablespoons for regular cookies or 3 tablespoons if you like them large and indulgent. Place them spaced on your parchment-lined sheet. Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still soft — they shouldn’t look doughy but a little softness in the middle is perfect.
Step 6: Cool and Enjoy
Remove the cookies from the oven and let them cool on the sheet for about 10 minutes. This resting time helps them firm up perfectly so they hold together without being crumbly. Finish off with a sprinkle of sea salt on top if you’re feeling fancy — it’s a game changer!
Pro Tips for Making Vegan Chocolate Chip Cookies Recipe
- Room Temperature Ingredients: Let your vegan butter and yogurt come to room temp for smooth mixing and perfect texture.
- Don’t Skip the Chill: Chilling the dough not only intensifies flavor but stabilizes the dough to prevent flat cookies.
- Watch Your Bake Time: Pull cookies out as soon as the edges turn golden and centers look “set” but still soft for that chewy center.
- Use Parchment Paper: Prevents sticking and helps cookies bake evenly without burning bottoms.
How to Serve Vegan Chocolate Chip Cookies Recipe
Garnishes
I usually go for a light sprinkle of flaky sea salt right out of the oven — it creates this beautiful salty-sweet balance that elevates the flavors. For a little extra indulgence, a drizzle of melted vegan chocolate or a dusting of powdered sugar works wonders too.
Side Dishes
These cookies pair perfectly with a glass of cold almond or oat milk for dunking, or even with a cup of robust coffee or herbal tea if you want a cozy combo. For parties, I like serving them alongside a bowl of fresh berries to balance sweetness with a fresh bite.
Creative Ways to Present
For special occasions, I’ve wrapped cookies individually in parchment paper tied with twine — makes them feel extra thoughtful and gift-worthy. You can also create cookie stacks sandwiched with vegan vanilla ice cream for a dreamy dessert bar.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to 4 days. If it’s warmer out, I pop them in the fridge — they last about a week and still taste fantastic.
Freezing
Freezing these cookies is a great option! I freeze baked cookies in a single layer on a baking sheet first, then transfer to a sealed freezer bag. They keep perfectly for up to a month, which is great when you want to prep in advance.
Reheating
To reheat, I pop frozen or refrigerated cookies into a preheated 300°F oven for 5–7 minutes or microwave for about 15 seconds to get that fresh-baked warmth back. This revives the softness and melty chocolate center beautifully.
FAQs
-
Can I use gluten-free flour for this Vegan Chocolate Chip Cookies Recipe?
Absolutely! I recommend using a high-quality 1:1 gluten-free baking flour blend. The texture remains wonderfully chewy and soft, just like with regular flour. Just make sure to spoon and level the flour to avoid dry or dense cookies.
-
What can I substitute for the dairy-free yogurt in this recipe?
If you don’t have dairy-free yogurt on hand, unsweetened applesauce is a fantastic alternative. It keeps the cookies moist and helps bind everything together without altering the flavor much. I’ve tried both, and they work equally well!
-
Why do I need to chill the dough?
Chilling the dough slows down the spread during baking, resulting in thicker cookies with soft centers. It also helps develop the flavors — when I started chilling the dough longer, I could taste a richer, more complex cookie every time!
-
Can I use vegan margarine instead of vegan butter?
Yes, vegan margarine can work, but I prefer vegan butter because of its creamy texture and flavor which significantly enhance the richness of these cookies. If using margarine, make sure it’s salted and melted as in the recipe for best results.
-
How do I make these cookies crispier?
If you like your cookies crispy, you can bake them a couple minutes longer until edges are deep golden brown. Alternatively, reduce the amount of vegan butter slightly or swap part of the brown sugar for white sugar to achieve more crunch.
Final Thoughts
This Vegan Chocolate Chip Cookies Recipe is truly one of my all-time favorites — it’s easy, approachable, and yields cookies that will wow your friends and family every single time. When I first made these, I was stunned by how good they were: soft, chewy, rich, and packed with chocolatey goodness without a hint of egg or dairy. I can’t wait for you to try them and taste for yourself how satisfying plant-based baking can be. So grab your spatula and let’s bake some seriously incredible cookies together!
Print
Vegan Chocolate Chip Cookies Recipe
- Prep Time: 10 min
- Cook Time: 11 min
- Total Time: 2 hr 21 min
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These chewy and soft vegan chocolate chip cookies are better than the classic Tollhouse! Made with simple ingredients like vegan butter, dairy-free yogurt, and vegan chocolate chips, these cookies boast a perfect balance of chewy edges and soft, molten centers. Ideal for anyone craving a delicious egg-free, dairy-free treat that doesn’t compromise on flavor or texture.
Ingredients
Dry Ingredients
- 2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour, sifted and spoon & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
Add-ins
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice)
Instructions
- Prepare the baking sheet: Line a cookie sheet with parchment paper to prevent sticking and ensure even baking. Measure out all ingredients beforehand for smooth mixing.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. Set this mixture aside as the foundation for the dough.
- Combine wet ingredients: In a large bowl, whisk together melted and cooled vegan butter, light brown sugar, granulated sugar, dairy-free yogurt, and vanilla extract until smooth and well combined.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients. Use a rubber spatula to gently fold the ingredients together, stopping just before all the flour is fully mixed in to avoid overmixing, which keeps the cookies tender.
- Add chocolate chips: Fold in the vegan chocolate chips evenly throughout the dough to ensure every bite has melty chocolate chunks.
- Chill the dough: Chill the dough in the refrigerator for at least 30 minutes, ideally 2 hours, to allow flavors to develop and help the dough firm up for better shaping and texture.
- Preheat oven: When the dough is nearly chilled, preheat your oven to 350°F (175°C) for optimal baking temperature.
- Scoop and shape cookies: Using a cookie scoop, portion out about 1.5 tablespoons of dough per cookie for regular-sized cookies or 3 tablespoons for larger cookies. Place the dough balls onto the prepared baking sheet, spacing them apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10-12 minutes. For large cookies, 11 minutes works perfectly. The edges should be lightly golden and set, while the centers remain soft but not doughy.
- Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for about 10 minutes. This resting time helps them firm up to hold their shape without falling apart.
- Serve and store: Sprinkle with extra sea salt to enhance flavor and enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to a month.
Notes
- These vegan chocolate chip cookies are incredibly chewy with soft, molten centers, rivaling classic recipes with zero dairy or eggs.
- Using vegan butter and dairy-free yogurt ensures the perfect texture and moisture balance.
- Chilling the dough longer improves flavor depth and baking results.
- Feel free to swap the 1:1 gluten-free baking flour if needed for dietary preferences.
- Sprinkling sea salt on top before serving elevates the flavor and balances the sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
