Home » Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. For more info, check out the Disclosure Policy. Thank you for supporting The Loopy Whisk.

Four vegan chocolate chip cookies, sprinkled with coarse sea salt, on a sheet of parchment paper.

You know recipes that have 3,785 steps, at least three ingredients you’ve never heard of before, and require you to use everything from a stand mixer to an instant pot (not to mention ALL THE BOWLS)?

This isn’t one of them.

Also, spoiler alert: this may be a vegan cookie recipe, but… no egg replacements. No chia eggs or flax eggs or whatever the latest this-really-works-just-like-an-egg-pinky-promise substitution is (because let’s be honest, it never does).

I find egg replacements highly overrated in vegan baking. I’m sorry, I know it’s a somewhat controversial opinion, but every time I’ve tried adding a “flax egg” to anything, it ended up with a strangely gloopy texture.

So we’re skipping all that.

We’re keeping things simple and fail-proof and delicious today.

Close-up of a vegan chocolate chip cookie being broken in half.

These vegan chocolate chip cookies are EPIC. From their crispy caramelised edges to the fudgy middle with pools of melted chocolate – they’re basically everything a chocolate chip cookie should be.

Note that I didn’t say they’re good “for a vegan cookie”. They’re not “delicious, considering they don’t contain any eggs or butter”. They’re awesome in their own right, and I’m willing to bet my top secret stash of cookies that you couldn’t possibly guess they’re vegan.

Yes, I’m that confident in the sheer brilliance of this recipe.

Before we get to the bits and bobs of making these EPIC vegan chocolate chip cookies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

WEEKLY NEWSLETTER

How do you make vegan chocolate chip cookies?

The ingredients are simple and you probably have all of them already in your pantry:

  • caster or granulated sugar
  • light brown sugar
  • vegetable or sunflower oil
  • non-dairy milk
  • vanilla (paste or extract)
  • plain all-purpose flour
  • baking powder
  • baking soda
  • a pinch of salt
  • chocolate (chips, chunks or just a chopped up bar of chocolate)

See? Nothing weird, no difficult-to-pronounce ingredients, just your everyday staples.

Ingredients required for vegan chocolate chip cookies.

We begin by mixing together the sugars and oil. It will look clumpy and kinda dry…

Whisking oil and sugar together.

…but then we’ll add the non-dairy milk and it will miraculously transform into this luscious, golden brown mixture that you’ll want to faceplant into.

Add a generous splash of vanilla, because vanilla makes everything 200 times more awesome. (It’s a scientific fact.)

Whisking oil, sugar and non-dairy milk together.

Then, we’ll sift in the flour, baking powder, baking soda and salt. Mix it all together until you get a soft cookie dough that shouldn’t be sticky.

Add in the chocolate – as much as your heart desires. There should never be a limit on how much chocolate you’re allowed to add… to anything.

Sifting dry ingredients into the wet ingredients.

Mixing the vegan cookie dough with a spatula.

Mixing chocolate chips and wafers into the vegan cookie dough.

Next up: one of my personal favourite parts. Scooping the cookie dough with an ice cream (or cookie) scoop. There’s magic in the knowledge that the pretty pretty scoops of cookie dough will spread out in the oven into the most mouth-watering golden brown vegan chocolate chip cookies.

Scooping vegan chocolate chip cookie dough with an ice cream scoop.

Then, it’s into the fridge for the cookie dough. At least for 1 hour, but overnight is better. This refrigeration time allows the flavour to develop to its full potential… but I totally understand if you’re too impatient to wait.

I like to keep some cookie dough in the fridge (and freezer) so I have it on hand any time I fancy some cookies. (Which is often…)

Scoops of vegan chocolate chip cookie dough on a parchment paper lined baking sheet.

How do you bake vegan chocolate chip cookies?

For the perfect balance between crispy and gooey, I like to bake the cookies at 355 ºF (180 ºC) for about 12 to 13 minutes. Bake them less, and you’ll get gooier cookies – bake them longer, and they will be crispier.

There’s no right or wrong way here, just your personal preference.

Close-up of the gooey interior of a vegan chocolate chip cookie.

I like to take the cookies out half-way through baking, bang the baking sheet onto the counter a couple of times and add extra chocolate on top.

The banging makes the cookies flatter, and gives them that characteristic crackly appearance, while adding more chocolate on top ensures they come out of the oven with GLORIOUS pools of melted chocolate. It’s all in the details.

A vegan chocolate chip cookie, sprinkled with coarse sea salt, on a sheet of parchment paper.

How long do vegan cookies last?

How quickly do you eat and how much of a sugar rush are you prepared to endure?

Okay, jokes aside, these vegan chocolate chip cookies keep well in a closed container for about 1 week. In fact, aside from straight out of the oven (because POOLS OF LUSCIOUS MELTED CHOCOLATE), I like them best a few days later, when they’ve softened somewhat and the flavours have had time to meld together and become even more amazing.

Four vegan chocolate chip cookies, sprinkled with coarse sea salt, on a sheet of parchment paper. One cookie has been broken in half.

Regardless of whether you eat them straight out of the oven, or a few days later – add a sprinkling of sea salt. Aside from making the cookies even prettier (I know, I didn’t know that was possible either), it brings out their flavour even more. So trust me, and add that salt – your tastebuds will thank you.

I really hope you make these cookies. I hope you love them as much as I do – regardless of whether you’re vegan or not.

Enjoy, dear friends, and have a wonderful day.

A vegan chocolate chip cookie, sprinkled with coarse sea salt, on a sheet of parchment paper.

If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

WEEKLY NEWSLETTER

Vegan Chocolate Chip Cookies

Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan. 
Print Rate
4.50 from 16 votes
Prep Time 5 mins
Cook/Bake Time 12 mins
Chill Time 1 hr
Total Time 17 mins
Servings 14 cookies

Ingredients

  • 1/3 cup + 1/2 tbsp (70 g) caster or granulated sugar
  • 1/2 cup + 2 tbsp (120 g) light brown sugar
  • 1/3 cup + 2 tbsp (110 mL) vegetable or sunflower oil
  • 4 tbsp non-dairy milk (such as almond, oat, rice or soy milk)
  • 1/2 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 - 2 tsp vanilla extract)
  • 1 3/4 cups + 1 tbsp (220 g) plain all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 3 1/2 oz (100 g) dark chocolate chips, chunks, wafers or chopped dark chocolate (I love Guittard's 64% and 72% chocolate wafers, as they give wonderful pools of melted chocolate – you can use either, depending on how bitter-sweet you like your chocolate)

Instructions

  • In a bowl, whisk together the sugars, oil, non-dairy milk and vanilla.
  • Sift in the all-purpose flour, baking powder, baking soda and salt. Mix well until you get a smooth cookie dough with no flour clumps (shouldn't be sticky to the touch).
  • Add in most of the chocolate (set some aside for adding on top of cookies during baking) and mix well until evenly distributed.
  • Scoop the cookie dough using an ice cream or cookie scoop. Refrigerate the scoops of cookie dough for at least 1 hour or overnight (in a closed container).
  • Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
  • Place the scoops of cookie dough onto the lined baking sheet, with at least 1 inch (2.5 cm) between them, as they will spread during baking.
  • Bake the cookies at 355 ºF (180 ºC) for 10 to 12 minutes. This gives the perfect balance between crispy edges and a gooey/fudgy middle.
    Bake them less, and you’ll get gooier cookies – bake them longer, and they will be crispier.
    NOTE: I like to take the cookies out half-way through baking, bang the baking sheet onto the counter a couple of times and add extra chocolate on top, then return the cookies to the oven to bake fully.
    The banging makes the cookies flatter, and gives them that characteristic crackly appearance, while adding more chocolate on top ensures they come out of the oven with GLORIOUS pools of melted chocolate.
  • Allow the baked cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire cooling rack to cool completely.
  • Storage: The vegan chocolate chip cookies keep well in a cool dry place in a closed container for about 1 week.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

Vegan Chocolate Chip Cookies - Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan. Vegan cookie recipes. Vegan desserts. Vegan recipes. Vegan food. Easy chocolate chip cookies. Dairy free recipes. Dairy free cookies. Easy cookies. Quick recipe. #vegan #cookies Vegan Chocolate Chip Cookies - Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan. Vegan cookie recipes. Vegan desserts. Vegan recipes. Vegan food. Easy chocolate chip cookies. Dairy free recipes. Dairy free cookies. Easy cookies. Quick recipe. #vegan #cookies Vegan Chocolate Chip Cookies - Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan. Vegan cookie recipes. Vegan desserts. Vegan recipes. Vegan food. Easy chocolate chip cookies. Dairy free recipes. Dairy free cookies. Easy cookies. Quick recipe. #vegan #cookies Vegan Chocolate Chip Cookies - Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan. Vegan cookie recipes. Vegan desserts. Vegan recipes. Vegan food. Easy chocolate chip cookies. Dairy free recipes. Dairy free cookies. Easy cookies. Quick recipe. #vegan #cookies Vegan Chocolate Chip Cookies - Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan. Vegan cookie recipes. Vegan desserts. Vegan recipes. Vegan food. Easy chocolate chip cookies. Dairy free recipes. Dairy free cookies. Easy cookies. Quick recipe. #vegan #cookies Vegan Chocolate Chip Cookies - Not only does this recipe give you the most amazing vegan chocolate chip cookies (crispy round the edges, gooey in the middle and delicious all over), it’s also SUPER EASY. And the best part? You couldn’t possibly guess the cookies are vegan. Vegan cookie recipes. Vegan desserts. Vegan recipes. Vegan food. Easy chocolate chip cookies. Dairy free recipes. Dairy free cookies. Easy cookies. Quick recipe. #vegan #cookies

50 thoughts on “Vegan Chocolate Chip Cookies”

  1. Uhh I know this will be annoying hehe but I didn’t notice at all this is using normal wheat flour..I prepared everything then I found that out -_-..but I thought wth and just used the same amount in gms of your gf flour with 1/2 tsp xanthan added. Now they took a while to brown and when they did definitely on the paler side xD (color of toasted meringue I’d say took ~18 min to get there). They did have a bit of “corn tortilla” edge taste to them right out of the oven…but omg the next day(s) so good…pretty easy considering no creaming and room temp antics. I added some toasted hazelnuts to this too before baking. Also the dough was a bit on the softer tacky side I managed balling them fine though with a kitchen plastic food glove nothing too crazy.

    I did kind force them to flatten a bit with a spoon mid way (I just didnt want to risk cakey cookies was scared since I’m using gf flour I dunno) and left them for total of ~18 min I personally hate super chewy cookies anyways these had a bit of crisp to them which is 👌 for me :). Thanks for the recipe will use it with normal flour to gift cookies as this is way easier anyways xD. Sorry just shared incase someone wants to try gf flour.

    Reply
  2. Wow! I am amazed. These cookies turned out exactly like my favorite non-vegan chocolate chip cookies. My kids and husband couldn’t tell a difference. I am so shocked wow! Thank you for a wonderful recipe!

    Reply
  3. Okay so… these are brilliant BUT when baking KEEP AN EYE ON THEM! For me, they rose beautifully but were still slightly pale so I left them in the oven for another minute. Within those 60 seconds they turned into pancakes – so be careful!

    Reply
  4. It’s delicious. I can’t tell that it is vegan. Tastes like your normal chocolate chip cookies but better I think and easy to make.

    Reply
  5. hiya! i’ve made these 5 times now and they’ve turned out super super greasy each time but i’m not sure why… 🙁 would you please help me troubleshoot? i didn’t change a thing and followed your recipe to a T. thank you!

    Reply
    • Hi Mark, that’s quite odd, they definitely shouldn’t be greasy. Did you weigh out the ingredients or use cups/volume measures? The latter are far less precise and an incorrectly measured ingredient can really throw off this recipe.

      Reply
  6. My favourite cookie recipe and everyone that has tried them has been amazed also saying they’re the best cookies they have ever tried.

    I tend to bake them for 10 mins and at about 10 degrees lower than the temperature stated, as it makes them even more gooey, which I just love.

    Very customizable too, I use soft brown sugar and have tried it with white chocolate and dried raspberry pieces, and salted caramel and walnut (following the recipe exactly but when adding vanilla extract adding additional salted caramel extract and instead of chocolate chips – walnuts).

    I also usually do them a bit larger and make 12 cookies. They always come out perfect no matter show I change them up.

    Reply
  7. I love this recipe- it’s my go-to cookie recipe and turns out perfectly every time! Super customisable as well- I use dairy free butter instead of oil, and I’ve added cocoa powder and orange zest to make them chocolate orange flavoured a few times and it’s amazing 😍 I also love the no faff with egg replacements!!
    -Relativiteacake

    Reply
      • Hi Kat,

        How much longer would you suggest, to get a bit more crunch? I followed the proportions of the ingredients but the dough turned a bit sticky, basically ended up as a clump! Might have been due to the colder weather, perhaps? The cookies turned out great, though. Just chewier and more cake-like! Love it!

        Reply
        • Hi Tanya, you could try baking the for about 16 minutes, until dark golden brown. Not quite sure what you mean by “ended up as a clump” though? Did it not spread out in the oven? If so, did you change anything about the recipe?

          Reply
  8. Followed the recipe with exact measurements but using coconut oil and coconut sugar instead of brown sugar and OH MY.. wow these are THE best cookies ive ever had! Better then non vegan cookies by far! Thank you for this 🙂

    Reply
  9. As I was assembling my ingredients I realized for the first time I think ever, I was out of any neutral-flavored oil, so I used an equivalent amount of shortening, and I was too lazy to melt it. Since it was solid, I had to knead the wet ingredients by hand rather than whisk. Other than that, followed the recipe to a T. The cookies are FANTASTIC!!! beautiful texture and perfect classic taste. They turned out beautifully and my vegan and non-vegan kids enjoyed them immensely. Will try them again soon using regular oil as written. This one is an absolute keeper. Thank you so much!!

    Reply
  10. I did not put the cookie dough in a closed container. I wasn’t able to see it in the instructions. I placed it on the fridge for almost 10 hours. Oops.

    Reply
  11. Hi, hank you for this yummy recipe!!! Just wanted to confirm that you place the cookies with at least 1 inch between them before baking. Because on your pics, they are touching each other…. T

    Reply
    • Yes, place the cookie dough balls at least 1 inch apart on the baking sheet when you plan to bake them, as they spread during baking. I tend to place the cookie dough balls close next to each other for refrigeration/storage.

      Reply
  12. The ability to customize of the amount of cookies I want to bake is a great feature and quite helpful. The only problem is the weight measurement does not change with it. Needless to say, my cookies are the consistency of a sand dollar now. Excited to try the recipe again with the correct measurements.

    Reply
    • I’m not sure what you mean by the ability to customize the amount of cookies – the recipe gives 14 cookies, using the ingredient amounts listed in the recipe…

      Reply
  13. I love your recipes! I’d love to make these but need GF… has anyone tried these with GF flour? Do you think it would work? Thank you.

    Reply
    • I haven’t tried them with GF flour, but I think it should work (and if your GF flour blend doesn’t contain xanthan gum, you’ll also need to add it separately). If you give it a try, let me know how it turns out!

      Reply
      • I tried them just now with gf flour and added xanthum gum and they turned out well!! I just have a question, they seem a bit oily once I am making them into balls…is this normal? They still tasted delish!

        Reply
  14. Oh yum! I’ve been on the hunt for vegan chocolate chip cookies that didn’t need rolling or shaping. I need GOO! Is it possible to use Coconut oil in this recipe?

    Reply
  15. These were amazing!! Ate 3 without meaning to. They’re even better than non-vegan cookies that I’ve made. Thank you so much for the awesome recipe!

    Reply
  16. Good recipe 👌🏼, my niece even liked them. I bring extra snacks for myself when I go to visit my niece. I don’t always have access to vegan treats when I visit aside for salad. So I had these refrigerated for a few days and they were great and as you mentioned ages well. Also like I said my little niece even liked them, she kept eating them. I’ve tried some oil cookie recipes in the past and they did not work at all, I mean such a fail! So I wasn’t sure about this one but it worked and tasted rather amazing to me. Plus it freezes well, when I want let’s say just 2 cookies. I’m always glad too to use a different kind of fat other than eb (palm oil) or coconut oil. Only the other day when I went looked for your recipe I couldn’t find it. So I’m happy it’s here now.👌🏼

    Reply
  17. What are those giant choco chips???? And where can I get them?!?? 🤩 these look sooooooooo good omg looove the photos! Gotta try someday soon

    Reply
  18. Hello, how should we proceed to bake the frozen cookie dough? Straight from the freezer or allow it to thaw in the refrigerator for some time?
    Thanks!

    Reply

Leave a comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.