I knew I was in trouble when I started working on this one. I’ve always been a sucker for chocolate chip cookies. I mean, I love all vegan cookies, but good old chocolate chippers are my favorites. It took a little while to perfect the recipe, but I think I nailed it. These are the best vegan chocolate chip cookies…no wait…the best chocolate chip cookies I’ve ever tasted. As an added bonus, they’re super easy to make. The recipe doesn’t include any hard-to-find ingredients or unusual steps — in fact, the process in making these is pretty much the same as what you’d find in a classic chocolate chip cookie recipe.
What You’ll Need
Flour. We’re using good old all-purpose wheat flour for this recipe. You might be able to substitute another variety, but I can’t promise the recipe will work.Cornstarch. There are lots and lots of ways to replace eggs in baked goods (learn all many of them in this guide) and cornstarch just happens to work like a charm in vegan cookies!Baking soda. Not to be confused with baking powder!Cinnamon. This is a totally unconventional and totally optional ingredient, but it really adds to the flavor of the cookies. It will make them extra delicious if you use it!Salt.Vegan butter. You should be able to find this near the regular butter at your supermarket. Look for brands like Miyoko’s and Earth Balance. Sugar. Use organic sugar to keep the cookies vegan.Brown sugar. Again, use organic.Vanilla extract.Non-dairy milk. Just about any variety that’s unsweetened and unflavored will work. Try soy milk, almond milk, or cashew milk.Vinegar. The recipe calls for white vinegar, but apple cider works as well.Vegan chocolate chips. I like Enjoy Life Mega Chunks for this recipe, but use what’s available.
How to Make Vegan Chocolate Chip Cookies
The following is a detailed photo tutorial on how to make vegan chocolate chip cookies. Scroll all the way down if you’d prefer to skip right to the recipe!
Start by whisking your dry ingredients together in a large bowl: flour, baking soda, cinnamon, cornstarch, and salt.In a separate bowl, beat together your vegan butter, sugar, and brown sugar with an electric mixer. Be sure to beat the mixture until it’s fully blended and creamy. Tip: Make sure your butter is up to room temperature before getting started. Take it out of the fridge a few hours in advance, or use this method to soften it up quickly.Mix the non-dairy milk and vinegar together in a bowl or liquid measuring cup, then add it to the butter mixture along with your vanilla extract.Beat everything again until fully mixed.
Start adding the flour mixture to the butter mixture, adding about a cup at a time and beating it in fully before adding more.Once all the flour mixture has been added, fold in the chocolate chips by hand.
Cover the bowl with plastic wrap and place it in the fridge for 30 to 60 minutes. Don’t skip this step, and don’t leave the bowl in there too long! You want the vegan chocolate chip cookie dough to firm up a bit, but you don’t want it to get rock hard.Now preheat the oven and line some baking sheets with parchment paper. Scoop or spoon mounds of dough onto the baking sheet. You want each mound to be about 2 tablespoons for large cookies like mine, or 1 tablespoon for smaller cookies. A cookie scoop can be super helpful for measuring the dough!
Pop the baking sheet into the oven and bake your cookies.For soft and chewy vegan chocolate chip cookies like I’ve shown in the photos, bake them for 9 to 10 minutes, until they’ve spread out and just barely started to brown around the edges.For crispier cookies, let them bake for 11 or 12 minutes, until they’re a bit more browned.Place your baking sheets on cooling racks for a few minutes before removing the cookies.
Variations
Want to take your cookies to the next level? Try one of these variations!
Add chopped walnuts or pecans.Use vegan white chocolate chips.Make dipped cookies! Once they’ve cooled, melt some chocolate chips in a bowl and dip half of each cookie in it.
Shelf-Life & Storage
Vegan chocolate chip cookies cookies will keep in a sealed container at room temperature for about 3 weeks, or in the freezer for about 3 months.
More Vegan Cookie Recipes
Vegan Peanut Butter CookiesVegan Oatmeal Raisin CookiesVegan Peanut Butter BlossomsVegan Sugar CookiesVegan Gingerbread Cookies
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