If you have been searching for the BEST Vegan Chocolate Chip Cookie recipe, you have come to the right place. These one-bowl, eggless, & dairy-free cookies are chewy on the inside with crisp edges and pools of dark chocolate mixed throughout. Plus, we are sprinkling some flaky sea salt on top to make these chewy vegan chocolate chip cookies even better than the original!
However, until today, I had never shared my homemade version of the classic, but vegan chocolate chip cookies. Served warm, these cookies are ooey gooey, perfectly chewy, and everything you could hope for in a classic vegan cookie recipe!
Believe it or not, these cookies are actually adapted from my Vegan S'mores Cookies. Here's some important ingredients notes to make these plant-based chocolate chip cookies:
- Vegan butter: Must be room temperature- which means cold butter that can be easily indented with a finger.I like using Miyokos, Earth Balance buttery sticks, or Flora Plant butter.
- Brown sugar: I prefer light brown sugar, but dark brown sugar also works. Just note, it may lead to a bit more spread in the cookies when baking due to more molasses.
- Flax egg: Ground flaxseed mixed with water. The flaxseed MUST be ground, not whole, for this to work.
- Vanilla bean paste: Can always be substituted 1:1 with vanilla extract.
- Dark Chocolate: I used Theo Dark Chocolate Bars and chopped them up with a knife. Use whatever vegan chocolate brand you prefer!
Tips to make chewy vegan chocolate chip cookies
Always cream butter and sugar together
This step is crucial for the right cookie texture. Creaming the room temperature vegan butter with sugar helps to incorporate air into the batter. Basically, it actually makes the cookies fluffier and gives them some lift, which is really important when making egg-free chocolate chip cookies.
Make the cookie dough in one bowl
I know there are a lot of recipes out there that call for sifting the dry ingredients together first. However, I only do this when using an ingredient that tends to clump up like powdered sugar or cocoa powder. For these vegan cookies, one bowl works just fine!
Chill Chocolate Chip Cookie Dough 30 minutes
I wanted to make these chocolate chip cookies as easy as possible, but also make sure they had the best flavor and texture. After testing TONS of cookies, I've found that most cookies get exponentially better when the dough chills in the fridge for 30 minutes- 1 hour.
There is actually a scientific reason for this! As the dough is left to sit the sugar soaks up some moisture in the dough leading to sweeter cookies. Chilling the dough also helps to prevent flat cookies that spread too much.
Use a cookie scoop for round cookies
When it comes to this vegan chocolate chip cookie dough, I either use a cookie scoop or measure my cookie dough balls in grams to make sure they bake evenly. For this recipe, I used a 1.5 Tbsp cookie scoop. Keep in mind, you can make these cookies bigger or smaller, but you will have to adjust the baking time.
Slightly underbake the cookies
The most important step to get chewy cookies? ALWAYS *slightly* under-bake them.
When you remove the cookies from the oven the centers should still be underdone, yet no longer glossy. The cookies will actually keep baking after they are out of the oven.
For this recipe, 11-13 minutes tends to be the magical bake time.
Use vegan dark chocolate bars
Okay hear me out, but chocolate bars are SO much better than chocolate chips in cookies. That's because, when you chop them up with a knife, the chocolate pieces will be all different shapes. You'll have little chocolate flakes throughout the dough and some larger pools of chocolate too.
Chocolate bars also tend to be higher in cocoa butter and are usually higher quality chocolate. When it comes to the classic CC cookie, the type of chocolate you use really matters!
Pro Trip: I always save a few larger chunks and place them right on top of my cookie dough balls before baking for the best results!
Always add flaky sea salt
Flaky sea salt is another quick hack to bring cookies from great to downright amazing. I highly recommend using Maldon Sea Salt for cookies!
Chocolate Chip Cookie Troubleshooting
My cookies did not spread
This is likely due to using too much flour. Even 1-2 Tbsp of extra flour can lead to cookies that will not spread in the oven and risk turning cakey. That's why I always recommend using a digital scale to measure all ingredients in grams for the best results!
My cookies spread too much
This could be due to a few things. The first is not chilling the cookie dough. The cookies will spread a bit more if you skip the 30 minute chill time.
The second could be using expired baking powder or baking sod which give these cookies the necessary structure and lift they need to bake right.
The third reason could be using an oven that is too hot. Always use an oven thermometer and preheat the oven at least 10 minutes before baking for the best results!
FAQ & Tips:
Yes! Just use a 1:1 Gluten-Free Baking Flour mix like Bob's Red Mill to make these vegan chocolate chip cookies gluten-free too. Please note- you cannot sub flour alternatives like coconut flour or almond flour 1:1 in this recipe.
I recommend using a chocolate that is super dark (at least 70%) and high in cocoa butter for the best results. Dark chocolate bars that are chopped up work best. Theo Dark Chocolate Bars and Alter Eco are two of my favorites.
Yes, you can! To freeze cookie dough for later, just scoop it and add to a parchment-lined baking tray. Then, place the tray in the freezer until the cookie dough balls have frozen throughout. After that, you can place the frozen cookie dough balls in a freezer-safe zip loc bag. When baking frozen cookie dough, you may need to add an additional 2-3 minutes to the overall baking time.
If you are heat treat your flour, then the cookie dough should be safe to eat. If you are using raw flour, vegan cookie dough is not safe to eat even if it does not contain raw eggs.
Once baked, these cookies can be stored in a closed container at room temperature for 3-4 days, in the fridge for up to 1 week, or in the freezer for up to 1 month. Cookie dough can be frozen before baking for about 1 month as well.
I can't wait for you to try these delicious Vegan Chocolate Chip Cookies. If you are team chewy cookie for life, then you are going to LOVE this simple & easy recipe. Enjoy!
More Vegan Cookie Recipes You Will Love:
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Vegan Chocolate Chip Cookies
- ½ cup salted vegan butter room temperature
- ½ cup sugar
- 6 Tablespoons brown sugar
- 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tbsp water, left to sit 5 minutes
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt if unsalted butter, can increase to ½ tsp
- 2-3 ounces chopped dark chocolate
- flaky sea salt optional, for topping cookies
- Before making the dough, make the flax egg and chop up the dark chocolate bars. Set aside.
- To make the dough, add the room temperature vegan butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1 minute).
- Next, add in the flax egg and vanilla bean paste and mix together for about 20 seconds.
- Then, add in the all-purpose flour, baking powder, baking soda, and salt. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a thick cookie dough forms.
- Add 2 oz of the chopped chocolate to the cookie dough and gently fold in with a spatula to evenly distribute throughout the dough. Then, cover with plastic wrap and add the bowl of dough to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated up to 24 hours.
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
- Then, use a cookie scoop to scoop out 12 evenly sized cookies (about 40-45 grams per cookie) and place on the baking sheet. Make sure to space the cookies at least 2 inch apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.
- For really big chocolate pools, take an additional 1 oz of chocolate and chop it up. Then, add the chunks to the top of the cookie dough balls right before baking.
- Bake for 11-13 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
- Let the cookies cool on the baking tray for about 5 minutes. Then, top with flaky sea salt and enjoy!