Vegan Chocolate Chip Cookies Recipe

If you’ve been hunting for a vegan chocolate chip cookie recipe that’s not just good, but absolutely fan-freaking-tastic, you’re in the right spot. I’m sharing my Vegan Chocolate Chip Cookies Recipe that yields cookies with chewy edges and soft, melty centers—better than most traditional recipes I’ve tried, really! If you love that classic gooey chocolate bliss but want a cruelty-free version, you’ll find this recipe super easy and ridiculously satisfying.

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Ingredients You’ll Need

I love how these ingredients come together to create a cookie that’s chewy yet soft, sweet yet perfectly balanced. The vegan butter combined with dairy-free yogurt is my secret to irresistible texture and taste. Sifting the flour makes the dough light and airy, so don’t skip that part!

• All purpose flour (or gluten-free 1:1 baking flour): Using a spoon-and-level method to measure flour ensures the dough isn’t dry or dense.
• Cornstarch (or arrowroot starch): This keeps the cookies soft and tender by preventing toughness.
• Baking soda: Helps the cookies rise and get just the right amount of spread.
• Sea salt: Enhances the sweetness and balances the flavors—don’t skip the sprinkle on top!
• Salted vegan butter: Melting it first gives a rich, buttery flavor and makes the dough easier to mix.
• Light brown sugar: Adds moisture and that classic caramel-y depth to the cookies.
• Organic granulated sugar: Provides sweetness and helps with crisping edges.
• Dairy-free yogurt (or unsweetened applesauce): Keeps the cookies moist and acts as an egg substitute—my favorite part of this recipe.
• Vanilla extract: Brings everything together with warm, sweet notes.
• Vegan chocolate chips: I swear by semi-sweet for the best melt and flavor, but feel free to pick your favorite!

Variations

I always encourage playing around with this vegan chocolate chip cookies recipe to match your taste and pantry needs. It’s incredibly flexible, so try swapping ingredients or adding your favorite twists!

• Gluten-Free: I’ve swapped in a 1:1 gluten-free baking flour blend and the cookies still came out beautifully chewy and soft.
• Nutty Upgrade: Adding chopped walnuts or pecans amps up the texture and flavor—my family goes crazy for this nutty version!
• Different Sweetener: If you want to skip granulated sugar, using coconut sugar works great, though it changes the color a bit.
• Chocolate Variations: Try dark chocolate chunks or even white vegan chocolate chips to mix things up.

How to Make Vegan Chocolate Chip Cookies Recipe

Step 1: Prep Your Ingredients and Dry Mix

Start by lining a cookie sheet with parchment paper—this makes cleanup a breeze. Then sift together your flour, cornstarch, baking soda, and sea salt in a medium bowl. Sifting prevents lumps and gives your cookies a light, tender crumb. Set this dry mixture aside so you can focus on the wet ingredients next.

Step 2: Whisk Together Wet Ingredients

In a large bowl, whisk melted and cooled vegan butter with the brown sugar and granulated sugar until smooth. Then add your dairy-free yogurt and vanilla extract. This combo is my secret for richness and moisture, and it replaces eggs beautifully. Make sure your butter isn’t hot, or it could cook your “eggs” (the yogurt).

Step 3: Combine and Fold in the Chocolate Chips

Stir the dry ingredients into your wet mix using a rubber spatula, stopping just before all the flour is fully incorporated—this keeps the dough nice and soft. Then fold in your vegan chocolate chips so they’re evenly distributed throughout. This dough will feel a little thick, which is perfect for shaping cookies that keep their structure.

Step 4: Chill for Best Flavor and Texture

Here’s what I learned: chilling the dough is absolutely worth it. Pop the dough in the fridge for at least 30 minutes, but ideally 2 hours or even overnight. This helps the flavors meld and the texture become extra chewy and soft. When you’re almost ready to bake, preheat your oven to 350°F (175°C).

Step 5: Scoop and Bake to Perfection

Using a cookie scoop, portion about 1.5 tablespoons of dough for regular cookies or 3 tablespoons for delightfully oversized ones. Place them spaced out on your parchment-lined baking sheet. Bake the cookies for 10-12 minutes—my oven’s sweet spot is exactly 11 minutes for large cookies. You’ll know they’re done when the edges look golden and set, and the centers are still soft but not wet-looking.

Step 6: Cool and Add Final Touch

Let the cookies cool on the baking sheet for about 10 minutes. This allows them to firm up just enough to hold together without losing that soft bite. I love sprinkling a pinch of extra sea salt on top right after they come out of the oven—it takes the flavor to the next level every single time.

How to Serve Vegan Chocolate Chip Cookies Recipe

Garnishes

I’m all about finishing these cookies with a light sprinkle of flaky sea salt—it adds a delicious contrast that makes the chocolate pop. Sometimes, I also dust them lightly with cinnamon for a cozy twist.

Side Dishes

Pair these warm cookies with a cold glass of oat milk or your favorite vegan ice cream for an indulgent treat. They also go surprisingly well with a hot cup of herbal tea or coffee during your afternoon snack break.

Creative Ways to Present

I’ve wrapped batches in parchment paper tied with twine to gift to friends, and they always rave about the homemade feel. For parties, I arrange cookies on a tiered plate with fresh berries and mint for a colorful, inviting presentation that gets devoured fast!

Make Ahead and Storage

Storing Leftovers

I like to store these cookies in an airtight container at room temperature for up to 4 days. They stay perfectly soft and chewy, which means you can enjoy fresh-tasting cookies for several days without fuss.

Freezing

If I bake a big batch, I freeze leftovers in a sealed freezer bag for up to a month. When I want a cookie fix, I just thaw a couple at room temp or warm them up slightly in the oven, and they taste just like fresh-baked.

Reheating

To get that fresh-from-the-oven vibe, I pop the cookies in a preheated oven at 300°F for 5 minutes. Microwave works too for a quick fix, but I prefer the oven because it keeps the texture spot on without making them chewy or gummy.

FAQs

Final Thoughts

I absolutely love how this Vegan Chocolate Chip Cookies Recipe transforms simple ingredients into the most comforting, chewy, and soft cookies you’ll ever have. When I first baked these, I was blown away by how closely they rivaled classic non-vegan recipes—something I used to struggle to replicate. Whether you’re baking for vegans, those with allergies, or just craving an amazing cookie, I promise this recipe will become your go-to. Grab your bowl and give it a try—I’m sure your whole household will go crazy for them!

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