Vegan Chocolate Chip Cookies
These chewy vegan chocolate chip cookies are soft, delicious and completely eggless and dairy-free! They are easy to make and very satisfying.
These vegan chocolate chip cookies are bursting with complex flavors. They are perfectly chewy as they melt in the mouth!
This dough comes together quickly. The flavors are enhanced by the extra step of letting the dough rest in the fridge for 24 hours. Optional, but completely worth it.
Be sure to also try my Vegan Oatmeal Raisin Cookies and Vegan Peanut Butter Cookies!
- Unbleached all-purpose flour – helps the cookies spread lesser than bleached flour, making them chewier. You can also use an all-purpose gluten-free flour blend.
- Vegan dark chocolate chips – I used a combination of dark and semisweet chips and chunks for varied flavor and texture.
- Ground flaxseeds – when mixed with water, they make an excellent substitute for eggs and add chewiness. You can also use ground chia seeds or aquafaba.
You could also use a nut or seed butter as an alternative to a flaxseed mix, noting that it will impact the flavor of the cookies.
- Water or plant-based milk – helps the flaxseeds form a gelatinous texture similar to eggs.
- Vegan butter or margarine – helps leaven or make the cookies lighter when creamed with sugar. Use the stick or block-style, not the spreadable ones sold in tubs.
- Granulated white cane sugar – helps to crisp up the edges a bit.
- Light or Dark brown sugar – adds a richer, more complex flavor than white sugar. It also adds more chewiness to the cookies.
- Vanilla extract
- Baking powder – helps make the cookies spread less.
- Baking soda– helps with browning.
- Almond extract – optional but adds an extra “buttery” flavor.
- Cinnamon – optional but adds more flavor to the dough. You may also use nutmeg.
- In addition to or instead of chocolate, you can top with your favorite chopped nuts, including walnuts, almonds or pecans. I recommend trying my Vegan Levain Cookies recipe.
- You could also coat the dough balls before baking with a little bit of granulated or brown sugar for added flavor and crunch.
- Try my Vegan Almond Flour Cookies and add chocolate chips for a gluten-free option.
1. Combine the flaxseeds and water or plant milk. Set aside for 5 minutes to thicken.
2. Mix the sugars and vegan butter in a bowl until creamy and lighter in color. Use a hand or stand mixer for best results.
3. Add the flaxseed mix, vanilla and almond extract. Mix to combine.
4. Add the flour, baking soda, baking powder, cinnamon and salt. Fold in the dry ingredients with a rubber spatula until thoroughly combined.
5. Fold in the chocolate chips.
6. Let dough firm up. Cover the bowl with plastic wrap or scoop the batter into a food storage container.
Refrigerate for 1 hour, but I highly recommend at least 24 hours for the best flavor.
Bake the cookies:
1. Set a rack in the middle of the oven and preheat to 350°F (180°C).
2. Scoop the cookie dough and place the portions 2 inches apart onto a baking sheet lined with parchment paper or a non-stick baking mat. Do not flatten. They will spread on their own.
Gently press extra chocolate chips into the top of each portion without flattening them.
3. Place the tray in the oven and bake for 12 to 14 minutes or until the edges start to brown.
They will look puffy and slightly underdone but will continue cooking on the tray. This is key to soft-baked cookies.
4. Remove the cookies from the oven and let them rest for at least 15 minutes on the tray.
Tip: If any of the cookies are touching, while they are still hot and soft, gently use a butter knife or small spatula to split them apart and nudge them into a rounder shape.
Key Tips to Follow
- Let the dough rest in the refrigerator for 24 hours for more flavor development. The longer, the better. This allows the moisture and baking spices to incorporate into the dough and keep them from spreading.
- The cookies may be fairly light in color, especially if you use light instead of dark brown sugar. Be careful not to overcook them to maintain a nice chewy texture.
These cookies are best when enjoyed within three days of baking for the freshest flavor and the best texture. Store them at room temperature in an airtight container.
This recipe will make a little over a dozen cookies. If you have more dough than you know you’ll be able to enjoy, freeze it!
Freeze uncooked cookie dough balls on a baking sheet lined with parchment paper. Once frozen, transfer them to a plastic bag.
Bake some up whenever the mood strikes! The unbaked dough will keep in the freezer for up to 3 months.
No. This cookie dough should be baked before being enjoyed. Even though it is egg-free, the flour is not safe to consume when raw.
It lasts up to one week in the refrigerator. It is best if baked within three days of preparing. The dough may dry out if left in the fridge for too long.
There are a few indicators that tell you when your soft-baked cookies are done:
- The edges will be golden brown.
- The top may be a little cracked.
- The center should no longer be glossy.
- They will still be a little soft in the center, right after removing from the oven and crisp up on the edges.
- After they cool and set on the baking sheet, they should hold their shape.
Yes, baked cookies can be frozen. However, it is better to freeze the dough and bake them later.
Ensure that they are completely cooled. Then wrap each individually in plastic wrap. Store in an airtight container. To thaw, you can leave them out at room temperature.
For a warmer cookie, heat in the microwave for 6 to 8 seconds. Be careful not the burn the chocolate chips!
If you’re baking the chocolate chip cookies using frozen dough, thaw them, then bake in a preheated 350°F (180°C) oven. Bake them for an extra 2 or 3 minutes if needed.
- Vegan Chocolate Crinkle Cookies
- Vegan Snickerdoodles
- Vegan Sugar Cookies
- Vegan Lemon Shortbread Cookies
- Vegan Wedding Cookies
- Vegan Almond Flour Cookies
- Vegan Black and White Cookies
Chewy Vegan Chocolate Chip Cookies
- 18-by-13 inch half sheet pan
- Mixing bowls
- Stand or Hand Mixer
- 2 cups (250 g) unbleached all-purpose flour, spooned and leveled
- 1½ tablespoon (12 g) ground flaxseeds
- 5 tablespoon (75 ml) warm water, or plant-based milk
- ½ cup (113 g) vegan butter stick or margarine (not unsalted), softened at room temperature but still cool. Don't use shortening.
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light or dark brown sugar, packed
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon, or ⅛ teaspoon nutmeg, both optional
- ¼ teaspoon salt
- ¾ cup (180 g) dairy-free chocolate chips, plus extra for topping
Make the dough
- Combine the flaxseeds and water or plant milk in a small bowl. Set aside for 5 minutes or until it thickens to an egg-like consistency.1½ tablespoon (12 g) ground flaxseeds ,5 tablespoon (75 ml) warm water
- In a large bowl, add the sugars and vegan butter. Mix by hand or with a mixer until creamy and lighter in color.½ cup (100 g) granulated sugar ,½ cup (100 g) light or dark brown sugar ,½ cup (113 g) vegan butter stick or margarine (not unsalted)
- Stir in the flaxseed mix, vanilla and almond extract. Add the flour, baking soda, baking powder, cinnamon and salt. Gently fold together with a wooden spoon or spatula until combined.2 cups (250 g) unbleached all-purpose flour ,2 teaspoon vanilla extract ,¼ teaspoon almond extract ,½ teaspoon baking soda ,½ teaspoon baking powder ,¼ teaspoon ground cinnamon ,¼ teaspoon salt
- Fold in the choholate chips.¾ cup (180 g) dairy-free chocolate chips
- Cover the bowl with plastic wrap or place in a storage container. Place in the refrigerator for about 1 hour or until the dough gets firm. I highly recommend leaving in the fridge for at least 24 hours for the best flavor.
Bake the cookies
- Set a rack in the middle of the oven and preheat to 350°F (180°C).
- Using a #24 cookie scoop (50g or 3 tablespoon dough), make equal portions of cookie dough and place on a baking sheet lined with parchment paper or a non-stick baking mat. Do not press them down. Space them at least 2 inches apart to give them room to spread.
- Gently press extra chocolate chips into the top of each cookie dough ball without flattening them too much.
- Place the tray in the oven and bake for 12 to 14 minutes or until the edges start to brown. They will look puffy and slightly underdone but will continue to cook and get a bit more firm on the cookie sheet.
- Remove the cookies from the oven and let them rest for at least 15 minutes on the tray.
- Ground chia seeds may be used in place of flax seeds.
- For a smaller batch, enter the desired amount in the “Servings” section.
- Try 3 to 4 tablespoons aquafaba (chickpea brine) as a substitute for flaxseed and water. Use unsalted aquafaba or reduce the salt to 1/8 tsp.
- Please check the post for more tips and substitutions.
This recipe was originally published on January 15, 2021, but has been updated with new photos and information.
These have got to be the best cookies I’ve made yet! Delicious! Also, really appreciate the repetition in the recipe of the needed amounts at each step- why don’t more recipes do this!?
Yeeess! It’s my favorite feature too, especially while baking! Thank you so much for the feedback Avery! I’m glad you liked the cookies.
I really appreciate your comments about the purpose of various ingredients, as well as the tips for substitutions!!! It is great to know the “why” and not just the “what” in your recipes.
I appreciate that so much Patty! Thank you!
I followed the recipe but they didn’t melt down:( they were very puffy. Maybe my vegan butter was different.
I may try again with a different brand but these weren’t great if that wasn’t the problem. Mine look nothing like the picture.
Hi Morgan, sorry you had trouble with the recipe. May I ask which brand of vegan butter and flour you used?
I used earth balance soy free and organic all purpose flour
Thank you for sharing Morgan. I recently remade the recipe using Earth Balance (regular buttery sticks). I tweaked it a bit since originally I used a different brand of vegan butter (unavailable in the US) but they came out fine. The new photos are the results I got. The recipe was updated slightly with the tweaks as well. I’m not sure what went wrong but I hope you’ll give them another try.