These are the BEST vegan chocolate chip cookies. Perfectly soft centers with chewy edges, lots of chocolate, and a deliciously buttery flavor… but totally vegan! They’re completely addictive, and no one would ever know they’re vegan. A favorite in our house!
What Makes This Recipe So Good
- First of all, there is zero dough-refrigeration required. Just mix, bake, and enjoy! If you’re craving chocolate chip cookies and wondering how long it’ll be until you can sink your teeth into these bad boys, well… it really just depends on how fast you can stir.
- These are literally the perfect cookie texture. Not too thin and crunchy, not too thick and cakey. They’re soft and a little chewy and oh-so-perfect.
- You can make the dough ahead of time and refrigerate it (or freeze it!) until you’re ready for cookies. The dough can be kept (covered, in an airtight container) in the refrigerator up to 4 days, or you can roll it into balls and freeze them (in a sealed plastic bag or other airtight container) for up to 3 months!
- If you can manage not to eat them all in one sitting as soon as they come out of the oven (not that I’ve, like… done that… or whatever) then you can store these cookies at room temperature up to one week! Just keep them in a sealed container for maximum freshness.
Vegan Butter – To have buttery vegan chocolate chip cookies, you just have to have vegan butter! Miyoko’s vegan butter makes a huge difference in the texture of these cookies. It behaves like non-vegan butter, which makes the cookies super soft and buttery. Check their online store finder to see if it’s available near you! If you can’t find or just don’t have Miyoko’s, you can use any other vegan butter you like. Stick butter may give you a dryer dough than a soft, spreadable butter, but you can adjust for that if you need to.
Note: We haven’t made this recipe with coconut oil instead of vegan butter, so we can’t say how it will turn out. If you try it, let us know!
Vegan Chocolate Chips – A lot of chocolate chip brands use milk powder or milk fat or butter oil, so make sure you check the ingredients list! If you want, you can also opt for a vegan chocolate bar and break it into chocolate chunks.
- Use the spoon-and-level method to measure your flour. AKA spoon flour into your measuring cup, then level it with a knife – as opposed to sticking your measuring cup into your flour, pulling out a big scoop, and packing it flat.
- If you used a stick butter and got a dough that’s too dry to work with, just add a little more non-dairy milk and mix again. A tablespoon or so should do the trick, but start small. It’s easier to add than to subtract! You want a dough that’s soft and mushy.
- If crispy, crunchy vegan chocolate chip cookies are your thing, add a few minutes to your bake time. All ovens are different, so exact bake times will vary. Just check them every minute (after the initial 10) to make sure they don’t burn. Keep in mind that they may look a little underdone in the oven, but they’ll continue to cook while they rest on the baking sheet.
- The butter works best when it’s softened to start, but not melted. Let it come to room temperature before you cream it with the sugars.
More Vegan Dessert Recipes
- Vegan Red Velvet Cupcakes
- Healthy Cake Batter Dip (Edible, Paleo, Vegan)
- Vegan Pumpkin Pie
- Healthy Vegan Chocolate Truffles Recipe (Paleo)
- Vegan Creme Brulee
- Strawberry Oatmeal Bars
- ½ cup vegan butter like Miyoko's, softened
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 teaspoons hot water
- ½ teaspoon baking soda
- 1 ½ teaspoons vanilla extract
- ¼ cup vegan milk or vegan Half and Half
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup vegan semisweet chocolate chips
- Baking sheet
- Parchment Paper
- Large bowl
- Hand mixer or stand mixer
- Cookie scoop (or large spoon)
- Preheat oven to 350° Fahrenheit and line baking sheet with parchment paper.
- In a large bowl, use mixer to cream together vegan butter, white sugar, and brown sugar until smooth.
- In a small bowl, dissolve baking soda in hot water. Stir vanilla, vegan milk, baking soda slurry, and salt into sugar mixture.
- Stir in flour and chocolate chips, and mix until well combined.
- Using cookie scoop or spoon, drop large spoonfuls of dough onto baking sheet lined with parchment paper, being careful of distance between dough balls.
- Bake approximately 10 minutes or until edges are nicely browned. Remove from oven and let cool. If transferring to a cooling rack, let rest on baking sheet at least 5 minutes first.
- Make sure the chocolate you use is vegan. Some brands use milk powder, milk fat, or butter oil in their semisweet chocolate chips.
- Make it Gluten-Free: Substitute gluten-free flour at a 1:1 ratio and make sure all other ingredients are gluten-free.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.