Vegan Chocolate Chip Cookies – Soft, Chewy, and Simple
These vegan chocolate chip cookies are the kind you make once and keep making forever. They’re soft in the middle, lightly crisp at the edges, and loaded with chocolate in every bite. No fancy ingredients, no complicated steps—just pure cookie comfort.
Whether you’re new to vegan baking or a seasoned pro, this recipe is dependable and easy to love. Grab a bowl, a whisk, and a baking sheet, and you’re set.
Ingredients
Method
- Preheat the oven. Set your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.
- Mix the dry ingredients. In a medium bowl, whisk the flour, baking soda, cornstarch, and salt until combined. This helps avoid pockets of soda or salt later.
- Combine the wet ingredients. In a large bowl, whisk the melted coconut oil or vegan butter with the brown sugar and granulated sugar until glossy and well blended, about 30 seconds. Whisk in the plant milk and vanilla until smooth.
- Bring the dough together. Add the dry mixture to the wet mixture. Use a spatula to fold just until no dry streaks remain. The dough should look soft but not greasy.
- Fold in the chocolate. Stir in the dairy-free chocolate chips. If using nuts, add 1/2 cup here. Don’t overmix.
- Portion the cookies. Scoop the dough into 1 1/2-tablespoon balls (a small cookie scoop works great). Place them 2 inches apart on the prepared sheets.
- Bake. Bake 9–11 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked. This is key for chewy cookies.
- Finish and cool. If you like, press a few extra chocolate chips on top right out of the oven and sprinkle a pinch of flaky sea salt. Let cookies cool on the sheet for 5–7 minutes to firm up, then transfer to a rack.
- Serve. Enjoy warm for melty chips and a tender center. They’ll set further as they cool.
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These cookies hit that classic bakery-style texture without butter or eggs. A mix of brown sugar and white sugar gives them chew and a gentle caramel note.
Coconut oil or vegan butter brings buttery richness, while plant milk helps bind and soften the dough. A touch of cornstarch mimics the tenderness eggs provide. And best of all, the dough requires no chill time, so you can bake right away.
Shopping List
- All-purpose flour – 2 cups (spooned and leveled)
- Baking soda – 1 teaspoon
- Cornstarch – 2 teaspoons
- Fine sea salt – 1/2 teaspoon
- Coconut oil or vegan butter (melted and slightly cooled) – 1/2 cup
- Brown sugar – 3/4 cup, packed
- Granulated sugar – 1/4 cup
- Unsweetened plant milk (oat, almond, soy) – 3 tablespoons
- Vanilla extract – 2 teaspoons
- Dairy-free chocolate chips – 1 to 1 1/4 cups
- Optional add-ins – chopped walnuts or pecans, flaky sea salt for finishing
Step-by-Step Instructions
- Preheat the oven. Set your oven to 350°F (175°C).
Line two baking sheets with parchment paper for easy cleanup and even baking.
- Mix the dry ingredients. In a medium bowl, whisk the flour, baking soda, cornstarch, and salt until combined. This helps avoid pockets of soda or salt later.
- Combine the wet ingredients. In a large bowl, whisk the melted coconut oil or vegan butter with the brown sugar and granulated sugar until glossy and well blended, about 30 seconds. Whisk in the plant milk and vanilla until smooth.
- Bring the dough together. Add the dry mixture to the wet mixture.
Use a spatula to fold just until no dry streaks remain. The dough should look soft but not greasy.
- Fold in the chocolate. Stir in the dairy-free chocolate chips. If using nuts, add 1/2 cup here.
Don’t overmix.
- Portion the cookies. Scoop the dough into 1 1/2-tablespoon balls (a small cookie scoop works great). Place them 2 inches apart on the prepared sheets.
- Bake. Bake 9–11 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked. This is key for chewy cookies.
- Finish and cool. If you like, press a few extra chocolate chips on top right out of the oven and sprinkle a pinch of flaky sea salt.
Let cookies cool on the sheet for 5–7 minutes to firm up, then transfer to a rack.
- Serve. Enjoy warm for melty chips and a tender center. They’ll set further as they cool.
Storage Instructions
Room temperature: Store in an airtight container for 3–4 days. Slip in a slice of bread to keep them soft.
Freezing baked cookies: Freeze in layers with parchment between them for up to 2 months.
Thaw at room temp, then warm for 2–3 minutes in a 300°F oven if you like.
Freezing dough: Scoop balls onto a tray, freeze until solid, then transfer to a bag. Bake from frozen at 350°F, adding 1–2 minutes to the bake time.
Why This is Good for You
Plant-based fats: Coconut oil or vegan butter provides richness without dairy, which may be easier on digestion for some people.
No eggs, no problem: Cornstarch and plant milk team up to create a tender crumb. You get the texture you want without animal products.
Customizable sweetness: Using more brown sugar keeps the cookies moist and adds depth, so you can often be satisfied with fewer cookies.
Allergy-friendly options: With the right milk and chocolate, these cookies can be nut-free and dairy-free, making them easier to share.
Pitfalls to Watch Out For
- Overbaking: Pull them when the centers look slightly underdone.
They continue to set on the sheet.
- Hot oil in the dough: If your melted coconut oil or vegan butter is too hot, it can make the dough greasy and the cookies spread too much. Let it cool to lukewarm.
- Measuring flour: Too much flour leads to dense cookies. Spoon and level the flour rather than scooping directly from the bag.
- Skipping salt: Salt balances sweetness and enhances chocolate flavor.
Don’t omit it.
- Old baking soda: Flat soda means flat cookies. Check freshness if your cookies aren’t rising or spreading properly.
Alternatives
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. The dough may be slightly softer; chill for 20 minutes if needed.
- Oil-free: Swap coconut oil for a high-quality almond or cashew butter and add 1–2 extra tablespoons plant milk to reach a soft dough.
Expect a slightly cakier texture.
- Whole-grain: Replace up to half the all-purpose flour with white whole wheat flour for a heartier bite.
- Sugar swaps: Use all brown sugar for extra chew, or sub coconut sugar for a lighter caramel flavor. Note: coconut sugar yields slightly drier cookies; add 1 extra tablespoon plant milk.
- Mix-ins: Try chopped dark chocolate, dried cherries, orange zest, or toasted pecans. Keep total mix-ins to about 1 1/2 cups.
FAQ
Do I need to chill the dough?
No, this dough is designed to bake right away.
If your kitchen is very warm or the dough looks shiny and loose, a 20–30 minute chill helps control spread.
Which plant milk works best?
Oat milk gives a creamy texture and neutral flavor. Almond and soy also work well. Avoid strongly flavored milks that could overpower the cookie.
Can I use coconut oil that’s not melted?
Melted coconut oil blends better with sugar and gives a smoother dough.
If using solid coconut oil, beat it like butter until fluffy before adding sugars, or briefly warm it to liquefy.
How do I make thicker cookies?
Use vegan butter instead of coconut oil, add 2 extra teaspoons cornstarch, or chill the dough for 30 minutes. Scooping taller mounds also helps.
Why did my cookies spread too much?
Likely causes include hot oil, too little flour, or dark nonstick pans that run hot. Let the fat cool, measure flour carefully, and try parchment-lined light-colored sheets.
Are all chocolate chips vegan?
No.
Some contain milk fat or whey. Look for chips labeled dairy-free or vegan, or choose a high-cacao dark chocolate bar and chop it.
Can I reduce the sugar?
You can cut total sugar by about 2 tablespoons without major textural changes. Larger reductions will make the cookies drier and less chewy.
Add 1 tablespoon extra plant milk if needed.
How do I get that bakery-style crinkle top?
Use a mix of brown and white sugar, and bake at 350°F until just set at the edges. Press a few chips on top right after baking for a polished look.
What if I don’t have cornstarch?
Use arrowroot or tapioca starch in the same amount. In a pinch, skip it and bake as directed; the cookies will be slightly less tender but still tasty.
Can I double the recipe?
Yes.
Mix in a large bowl to avoid overworking the dough. If the kitchen is warm, keep half the dough in the fridge while the first tray bakes.
In Conclusion
These vegan chocolate chip cookies are simple, reliable, and satisfyingly classic. With a short ingredient list and no chilling required, they’re perfect for weeknights or last-minute gatherings.
Keep the basics in your pantry, and you’re always a few steps away from warm, melty cookies everyone can enjoy. Bake a batch, share a plate, and watch them disappear.
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