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Angled view of vegan chocolate chip cookies on parchment paper
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Vegan Chocolate Chip Cookies

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!
Course Dessert, Snack
Cuisine Vegan
Keyword classic, comfort food, family-friendly
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 cookies
Calories 266kcal
Author Cheryl Malik

Equipment

  • Baking sheet
  • Parchment Paper
  • Large bowl
  • Hand mixer or stand mixer
  • Cookie scoop (or large spoon)

Ingredients

  • 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

Instructions

  • 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.
    Vegan butter and sugars in a glass mixing bowl
  • In a small bowl, dissolve baking soda in hot water. Stir vanilla, vegan milk, baking soda slurry, and salt into sugar mixture.
    Beginnings of vegan chocolate chip cookie dough in a glass mixing bowl
  • Stir in flour and chocolate chips, and mix until well combined.
    Vegan chocolate chips added to dough in a glass mixing bowl with a spatula
  • Using cookie scoop or spoon, drop large spoonfuls of dough onto baking sheet lined with parchment paper, being careful of distance between dough balls.
    Cookie dough balls on a baking sheet lined with parchment paper
  • 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.

Notes

  • 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.
 
Recipe yields approximately 12 cookies. Nutritional information shown reflects values for one cookie. Nutritional values were calculated using almond milk and Miyoko's Spreadable Cultured Vegan Oat Milk Butter. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

Serving: 1cookie | Calories: 266kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 122mg | Fiber: 2g | Sugar: 23g | Vitamin A: 8IU | Calcium: 26mg | Iron: 2mg | Net Carbs: 35g