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.
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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.
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!
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.
We begin by mixing together the sugars and oil. It will look clumpy and kinda dry…
…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.)
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.
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.
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…)
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.
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.
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.
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.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Vegan Chocolate Chip Cookies
- 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)
- 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.