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overhead shot of chocolate chip cookies piled on top of each other with flaky sea salt on top

Vegan Chocolate Chip Cookies

These chewy chocolate chip cookies are vegan, dairy-free, & eggless too!
4.92 from 24 votes
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Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 13 minutes
Additional Time: 30 minutes
Total Time: 58 minutes
Servings: 12 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!


  • If you would like to make the dough and freeze it scoop the dough into balls and freeze on a parchment-lined sheet pan in the freezer. Once frozen, transfer the cookies to a ziploc bag or freezer safe container. The baking time will need to be increased slightly for frozen cookies (usually 2-3 more minutes) so do keep that in mind!
  • Leftover cookies can be stored in the freezer in a closed container up to 1 month, in the fridge for 7 days, or at room temperature for 3-4 days.
  • If using Miyokos butter or Earth Balance from a tub, add in 1 Tbsp (8 grams) additional flour to the recipe as these butters contain more moisture. I recommend making this recipe with Earth Balance baking sticks or Flora Plant Butter.
  • Please read blog post above for more cookie baking tips and troubleshooting help!
  • Nutrition

    Serving: 1cookie | Calories: 201kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!