This vegan chocolate chip cookies recipe is the ultimate treat for anyone craving soft, chewy cookies that melt in your mouth. Made with simple, wholesome ingredients, these cookies are easy to whip up and perfect for sharing or keeping all to yourself!
We first created this recipe on a cozy weekend when we wanted a plant-based dessert that still delivered the classic chocolate chip cookie taste we all know and love.
After a few test batches (and plenty of taste tests), these cookies became a staple in our kitchen. They’re soft, perfectly sweet, and packed with gooey chocolate chips, everything you want in a cookie.
Ready to bake your new favorite cookies? Let’s get started!
Quick Look at What’s Inside
Nutrition Benefits of Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies don’t just taste amazing—they also come with a few nutritional perks! Here’s why we love them:
- Plant-Based Ingredients: These cookies are completely dairy-free and egg-free, making them a great option for anyone following a vegan lifestyle.
- Customizable Sweeteners: You can use coconut sugar or brown sugar to add natural sweetness while keeping refined sugar to a minimum.
- Heart-Healthy Fats: Using a plant-based oil or melted vegan butter provides the right amount of richness while avoiding animal fats.
- Fiber-Friendly Flours: By choosing oat or spelt flour, you can boost the fiber content and make these cookies a bit more wholesome without sacrificing texture.
Ingredients You’ll Need
To make these soft, chewy vegan chocolate chip cookies, gather the following:
- 1 cup white, oat, or spelt flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 1/4 cup brown sugar or coconut sugar
- 1/3 cup chocolate chips (use dairy-free for vegan)
- 2 tbsp milk of choice (plus more if needed)
- 2 tbsp oil or melted vegan butter
- 1/4 tsp pure vanilla extract
That’s it! You’ll also need a mixing bowl, a baking tray, and an oven set to 325°F.
How to Make Vegan Chocolate Chip Cookies
Making these Vegan Chocolate Chip Cookies is as simple as mixing, chilling, and baking. Follow these steps for perfect results every time:
1. Mix the Dough
Start by combining all the dry ingredients—flour, baking soda, salt, sugar, and brown or coconut sugar in a mixing bowl. Then, stir in the wet ingredients: milk, oil or melted vegan butter, and vanilla extract.
Keep stirring until the mixture forms a cookie-dough texture. If the dough feels too dry, add 1–2 extra tablespoons of milk.
2. Chill the Dough
Form the dough into one large ball and refrigerate for at least 2 hours (or freeze until cold). Chilling the dough helps the cookies maintain their soft, chewy texture and prevents them from spreading too much during baking.
3. Shape and Bake
Preheat your oven to 325°F. Roll the chilled dough into small balls and place them on a greased baking tray, leaving enough space for spreading. Bake for 11 minutes on the center rack.
4. Cool and Enjoy
The cookies will look slightly underdone when you remove them from the oven—this is normal! Let them cool on the baking tray for 10 minutes. During this time, they’ll firm up to the perfect consistency.
Simply Nourished Life’s Baking Tips
We’ve tested this recipe countless times, and here are some tips to help you bake the best vegan chocolate chip cookies:
- Don’t Skip the Chill Time: Chilling the dough is key to achieving that soft, chewy texture. Trust us—it’s worth the wait!
- Adjust as Needed: If your cookies don’t spread enough while baking (this can vary depending on the climate), gently press them down with a spoon while they’re still warm.
- Go for Quality Chocolate: Use high-quality dairy-free chocolate chips for the best flavor.
- Make Ahead: Freeze extra dough balls for fresh-baked cookies anytime. Just bake directly from frozen, adding an extra minute or two to the baking time.
Variations, Leftovers, and Storage
These vegan chocolate chip cookies are wonderfully versatile. Here’s how you can customize and store them:
- Ingredient Swaps: Try using almond flour for a gluten-free option, or swap the chocolate chips for raisins or dried cranberries.
- Dietary Adjustments: For oil-free cookies, use unsweetened applesauce in place of the oil or vegan butter.
- Storing Leftovers: Keep baked cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just thaw at room temperature when ready to enjoy.
- Repurposing Leftovers: Crumble leftover cookies over vegan ice cream, yogurt, or even a smoothie bowl for a decadent topping.
Nutrition Facts (Per Cookie)
Here’s a general breakdown of nutrition per cookie, based on the ingredients listed:
- Calories: 123
- Protein: 1.5g
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
Remember, these values may vary depending on the specific ingredients and brands you use.
Frequently Asked Questions
What makes these cookies soft and chewy?
The combination of plant-based oil (or vegan butter) and chilling the dough before baking helps create the perfect soft, chewy texture.
Can I make these cookies gluten-free?
Yes! Try substituting the flour with a gluten-free blend or almond flour. Keep in mind that the texture may vary slightly.
What if I don’t have vegan chocolate chips?
No problem! You can chop up a dairy-free chocolate bar into chunks or use another mix-in like nuts or dried fruit.
Can I make these cookies without oil?
Absolutely. Replace the oil or vegan butter with unsweetened applesauce for an oil-free option. The cookies will still be soft and delicious!
Chocolatey, gooey, and insanely good — bake these now!
These vegan chocolate chip cookies are proof that plant-based baking can be every bit as delicious as the classics. Soft, chewy, and packed with chocolatey goodness, they’re a treat you’ll want to make again and again.
We’d love to hear from you! Have you tried this recipe? Share your experience in the comments below, and don’t forget to tag us on Instagram or Pinterest @SimplyNourishedLife so we can see your creations.
Looking for more vegan baking recipes? Check out our Easy Vegan Brownies or Soft & Chewy Oatmeal Cookies for more plant-based dessert inspiration.
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup white oat, or spelt flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 1/4 cup brown sugar or coconut sugar
- 1/3 cup chocolate chips use dairy-free for vegan
- 2 tbsp milk of choice plus more if needed
- 2 tbsp oil or melted vegan butter
- 1/4 tsp pure vanilla extract
Instructions
Mix the Dough
- Start by combining all the dry ingredients—flour, baking soda, salt, sugar, and brown or coconut sugar in a mixing bowl. Then, stir in the wet ingredients: milk, oil or melted vegan butter, and vanilla extract.
- Keep stirring until the mixture forms a cookie-dough texture. If the dough feels too dry, add 1–2 extra tablespoons of milk.
Chill the Dough
- Form the dough into one large ball and refrigerate for at least 2 hours (or freeze until cold). Chilling the dough helps the cookies maintain their soft, chewy texture and prevents them from spreading too much during baking.
Shape and Bake
- Preheat your oven to 325°F. Roll the chilled dough into small balls and place them on a greased baking tray, leaving enough space for spreading. Bake for 11 minutes on the center rack.
Cool and Enjoy
- The cookies will look slightly underdone when you remove them from the oven—this is normal! Let them cool on the baking tray for 10 minutes. During this time, they’ll firm up to the perfect consistency.
Notes
- Calories: 123
- Protein: 1.5g
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g