Vegan Chocolate Chip Cookies
I absolutely adore these cookies! They have that perfect crisp edge that gives way to a soft, chewy center, with pockets of melted chocolate in every bite. The aroma of vanilla and baking cookies fills your kitchen, making it impossible to wait for them to cool. They're so good you'll forget they're vegan, and your non-vegan friends will be begging for the recipe.
Ingredients
- ☐ flour — 2 1/4 cups, all-purpose
- ☐ baking soda — 1 teaspoon
- ☐ salt — 1 teaspoon
- ☐ vegan butter — 1 cup, softened at room temperature
- ☐ sugar — 3/4 cup granulated
- ☐ brown sugar — 3/4 cup, packed
- ☐ vanilla extract — 2 teaspoons
- ☐ non-dairy milk — 1/4 cup, unsweetened almond or oat milk
- ☐ chocolate chips — 2 cups, dairy-free
- ☐ flax eggs — 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes to thicken
Nutrition Facts
Per serving · 24 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened vegan butter, granulated sugar, and brown sugar until creamy and light, about 2 minutes.
Add the flax eggs and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Gently fold in the dairy-free chocolate chips with a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious vegan chocolate chip cookies with a glass of your favorite plant-based milk!
Recipe notes
For extra chewy cookies, slightly underbake them. These cookies keep well in an airtight container for up to 5 days. You can freeze the dough for up to 3 months for fresh-baked cookies anytime.
You might also like
More desserts to add to your rotation.
One-Bowl Vegan Banana Bread
The banana bread recipe you'll make on repeat — impossibly moist, gently spiced, and refined-sugar-free.
Fudgy Black Bean Brownies
Dense, gooey, deeply chocolate brownies — no one will guess the secret ingredient is black beans.
Vegan Chocolate Avocado Mousse
A 4-ingredient dessert that tastes impossibly rich — silky avocado blended with dark chocolate and cocoa.