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    You are here: Home / Dessert / Irresistible Vegan Chocolate Chip Cookies

    LAST UPDATED: December 10, 2021 • FIRST PUBLISHED: November 23, 2021

    Irresistible Vegan Chocolate Chip Cookies

    Jump to Recipe Print Recipe
    Vegan Chocolate Chip Cookies on a Cooling Rack with Text Overlay Reading "Vegan Chocolate Chip Cookies"

    Moist, buttery, and studded with rich dark chocolate chips, these vegan chocolate chip cookies are the perfect way to satisfy your sweet tooth.

    Vegan Chocolate Chip Cookies Piled on Top of Each Other

    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 vegan 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.

    As an added bonus, they're super easy to make. The recipe doesn't include any hard-to-find ingredients or unusual steps — in fact, the process in making these is pretty much the same as what you'd find in a classic chocolate chip cookie recipe.

    Jump to:
    • What You'll Need
    • How to Make Vegan Chocolate Chip Cookies
    • Variations
    • Shelf-Life & Storage
    • Frequently Asked Questions
    • More Vegan Cookie Recipes
    • Irresistible Vegan Chocolate Chip Cookies

    What You'll Need

    Plate of Vegan Chocolate Chip Cookies with a Glass of Milk in the Background
    • 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.
    • Cornstarch. There are lots and lots of ways to replace eggs in baked goods (learn all many of them in this guide) and cornstarch just happens to work like a charm in vegan cookies!
    • Baking soda. Not to be confused with baking powder!
    • Cinnamon. This is a totally unconventional and totally optional ingredient, but it really adds to the flavor of the cookies. It will make them extra delicious if you use it!
    • Salt.
    • 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.
    • 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. Try soy milk, almond milk, or cashew milk.
    • 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 vegan chocolate chip cookies. Scroll all the way down if you'd prefer to skip right to the recipe!

    Vegan Chocolate Chip Cookies on a Cooling Rack
    • 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. Tip: Make sure your butter is up to room temperature before getting started. Take it out of the fridge a few hours in advance, or use this method to soften it up quickly.
    • 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.
    Collage Showing First Four Steps for Making Vegan Chocolate Chip Cookie Dough: Whisk Dry Ingredients, Blend Butter and Sugars, Add Milk and Vanilla, and Blend
    • 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 mixture has been added, fold in the chocolate chips by hand.
    Collage Showing Last Two Steps for Making Vegan Chocolate Chip Cookie Dough: Mix in Dry Ingredients, and Fold in Chips
    • 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 bowl in there too long! You want the vegan chocolate chip cookie 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 2 tablespoons for large cookies like mine, or 1 tablespoon for smaller cookies. A cookie scoop can be super helpful for measuring the dough!
    Vegan Chocolate Chip Cookie Dough Balls on Parchment Paper
    • Pop the baking sheet into the oven and bake your cookies.
    • For soft and chewy vegan chocolate chip 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.

    Variations

    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.
    Hand Holding a Vegan Chocolate Chip Cookie in Front of a Plate

    Shelf-Life & Storage

    Vegan chocolate chip cookies 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

    Can these cookies be made gluten-free?

    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.

    Do I really need to chill the dough?

    I highly recommend it! If you skip this step your cookies will probably spread out too much.

    Are chocolate chips vegan?

    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!

    Why didn't my cookies spread out?

    This is a result of your dough not heating up enough during baking. It could mean that you chilled the dough too long, skipped the step of preheating the oven, or just that your oven didn't get hot enough (check it with an oven thermometer).

    Can you eat raw vegan cookie dough?

    Sadly, no, you typically can't. As much as I love the idea of taste-testing cookie dough before baking, wheat flour isn't meant to be eaten raw and can carry contaminants that need to be killed by cooking. You may be able to eat the cookie dough for recipes that call for other types of flour, such as oat.

    More Vegan Cookie Recipes

    • Vegan Peanut Butter Cookies
    • Vegan Oatmeal Raisin Cookies
    • Vegan Peanut Butter Blossoms
    • Vegan Sugar Cookies
    • Vegan Gingerbread Cookies

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Chocolate Chip Cookies Piled on Top of Each Other
    5 from 8 votes
    Print

    Irresistible Vegan Chocolate Chip Cookies

    Moist, buttery, and studded with rich dark chocolate chips, these vegan chocolate chip cookies are the perfect way to satisfy your sweet tooth.

    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 10 minutes
    Chill Time 30 minutes
    Total Time 55 minutes
    Servings 24 cookies
    Calories 199 kcal
    Author Alissa Saenz

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    1. Whisk the flour, cornstarch, baking soda, cinnamon, and salt together in a large mixing bowl.

    2. 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.

    3. Stir the milk and vinegar together in a small cup, then add them to the butter mixture along with the vanilla. Beat the mixture again until combined.

    4. Begin adding the flour mixture to the butter mixture, adding about a cup at a time and beating it in before the next addition.

    5. Fold in the chocolate chips.

    6. 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.

    7. Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.

    8. Use a cookie scoop or spoon to drop rounded 2 tablespoonfuls* of the dough onto the baking sheets, leaving about 2 inches between them.

    9. 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**.

    10. Transfer the baking sheets to cooling racks and allow the cookies to cool until set before removing them from the baking sheets.

    Recipe Notes

    *This will give you large cookies. For smaller cookies, use 1 to 1 ½ tablespoons of dough for each mound — this will give you 3 to 3 ½ dozen cookies.

    **This will give you soft cookies. For crispier cookies, bake for 11 to 12 minutes, until the tops are slightly browned.

    Nutrition Facts
    Irresistible Vegan Chocolate Chip Cookies
    Amount Per Serving (1 cookie)
    Calories 199 Calories from Fat 86
    % Daily Value*
    Fat 9.6g15%
    Saturated Fat 4.2g21%
    Sodium 166mg7%
    Potassium 20mg1%
    Carbohydrates 27.2g9%
    Fiber 1.2g5%
    Sugar 16.3g18%
    Protein 2g4%
    Calcium 27mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. lillian hom says

      May 29, 2017 at 2:05 am

      Tganks for the recipe! I love this recipe. They came out perfect!

      Reply
      • Alissa Saenz says

        May 29, 2017 at 11:21 am

        Glad you enjoyed them!!

        Reply
    2. Alissa Saenz says

      November 26, 2017 at 10:12 pm

      The aquafaba replaces about 2 eggs - I usually go with 3-4 tablespoons per egg. :)

      Reply
    3. Mel says

      August 10, 2018 at 1:22 pm

      5 stars
      Thank you sooooo much for this recipe!! My husband and I have been vegan for about a year. His favorite dessert is chocolate chip cookies, and I have tried so many recipes but was not able to recreate the classic cookie he missed. Some of them were gloriously bad. We love the numerous other recipes of yours that we have made, so I was overjoyed to see you had a chocolate chip cookie recipe. Let me tell you - my husband says this is the one! We may have done a little happy dance tasting them in the kitchen. We also may take our cookies too seriously. They turned out SO GOOD, and look and taste just like classic chocolate chip cookies. We can't wait to try out some of your other cookie recipes too! Thank you so much for sharing this recipe!!!

      Reply
      • Alissa Saenz says

        August 12, 2018 at 10:56 am

        Yay!! I'm so glad you both enjoyed them!! Thanks so much Mel!

        Reply
    4. Kimberly says

      April 19, 2019 at 4:52 pm

      My cookies didn't turn out like the pictures. Any ideas on why? They didn't flatten down at all.

      Reply
      • Alissa Saenz says

        April 21, 2019 at 6:31 pm

        Hmmm...did you by chance cut back on the amount of butter? If not, maybe check your oven temperature. Usually cookies not spreading is caused by one of those two things.

        Reply
    5. Debbie K says

      April 30, 2020 at 4:06 pm

      5 stars
      My first baking adventure using aquafaba. These turned out perfect. Just what my husband and I need during our stay-at-home "quarantine".

      Reply
      • Anne-Sophie DELMAS says

        September 08, 2021 at 7:48 am

        how did you used aquafaba? it is not liested in the ingredients

        Reply
    6. Danielle says

      June 12, 2020 at 6:36 am

      How long do these keep once baked?

      Reply
      • Alissa Saenz says

        June 14, 2020 at 8:12 pm

        If you store them in a sealed container they should be good for at least 4 days at room temperature, up to 3 months in the freezer.

        Reply
    7. Becky C. says

      May 07, 2021 at 7:45 pm

      I don’t see aquafaba in the recipe???

      Reply
    8. Shari says

      May 08, 2021 at 8:33 pm

      The recipe calls for vanilla but it doesn’t say where in the instructions to include it. Also, the post says to use wheat flour but the ingredients say “all purpose flour” which I would think means white flour and is what I used. They’re cooling now so we’ll see how it goes! They look amazing in the post!

      Reply
      • Shari says

        May 09, 2021 at 8:53 am

        5 stars
        They’re amazing! The chocolate chips are gooey inside!

        Reply
        • Alissa Saenz says

          May 09, 2021 at 9:08 pm

          Yay! I'm glad you like them!

          Reply
      • Alissa Saenz says

        May 09, 2021 at 9:09 pm

        I just updated the instructions to add the vanilla - sorry about that! You're right about the flour - all purpose and white flour are the same thing. :) Enjoy!

        Reply
    9. DANIEL J OLSEN says

      May 10, 2021 at 8:20 pm

      5 stars
      These turned out really good, but I also didn't see aquafaba, is the milk/vinegar mixture the same thing?

      Reply
    10. Dan Olsen says

      May 11, 2021 at 6:37 pm

      5 stars
      Turned out really good. Consensus was to leave the cinnamon out next time, but that was just my family......

      Reply
    11. Anne-Sophie DELMAS says

      September 08, 2021 at 7:47 am

      There are comments with aquafaba mentionned, but there is no aquafaba at all in the recipe! Could you please clarify?

      Reply
      • Alissa Saenz says

        September 12, 2021 at 2:31 pm

        Sorry about that! An older version of the recipe included aquafaba.

        Reply
    12. Jordan says

      September 11, 2021 at 2:57 pm

      5 stars
      These were a huge hit! So good. I had some pumpkin pie spice made up, so I used that instead of cinnamon, and I didn't have a beater so I hand mixed it with a fork. Will definitely make these again!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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