Recipes

Perfect Vegan Chocolate Chip Cookies

Name: Perfect Vegan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 1 tablespoon (7g) ground flax seeds; 2 tablespoons water, (room temperature); 1/2 cup (105g) salted vegan butter ((see notes)); 3/4 cup (130g) packed brown sugar; 1/4 cup (50g) granulated sugar; 2 teaspoons vanilla extract; 1 1/4 cup (175g) all-purpose white flour, (spooned and leveled); 1 tablespoon (8g) cornstarch; 1/2 teaspoon baking soda; 1/2 teaspoon fine grain sea salt; 1/2 cup (90g) vegan chocolate chips, (semi-sweet or dark); Flaky salt, (for topping (optional))

A classic vegan chocolate chip cookie, made vegan. These are my absolute favorite cookies. They’re perfectly soft in the middle and slightly crispy around the edges. The combination of white and brown sugar creates an incredible depth of flavor, better texture and the right amount of sweetness. You won’t believe that these cookies are vegan. They’re just as good (if not better) than any regular chocolate chip cookie I’ve ever tried. I hope you’ll love them as much as I do!

This recipe was originally shared in 2023 and has been updated with new photos and more details to help you make the best cookies.

Vegan Chocolate Chip Cookie Ingredients:

Flax seeds: Ground flax seeds are soaked in water to create an egg substitute.
Vegan butter: I use vegan Becel, which is salted. See the FAQ section for more details on using vegan butter.
Granulated cane sugar and brown sugar: Make sure to use vegan sugar to make this recipe completely vegan.
Vanilla extract: A generous amount of vanilla extract for flavor.
Flour: This recipe is made with all-purpose white flour. You can also find a gluten-free option in the FAQ section.
Cornstarch: This helps create thicker and softer cookies.
Baking soda and salt: Baking soda will help the cookies rise and the salt will balance the sweetness and enhance the flavors.
Chocolate chips: You can use dark or semi-sweet vegan chocolate chips. I prefer using semi-sweet.

How To Make the Perfect Vegan Chocolate Chip Cookies:

Here are the steps to make the best vegan chocolate chip cookies.

Getting Ready
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
Make the Flax Egg
Make the flax egg: In a small bowl, combine the ground flax seeds and water. Let it thicken as you prepare the rest of the recipe.
Combine the Ingredients
In a medium bowl, add the vegan butter, cane sugar and brown sugar. Beat together until creamy. Add the vanilla extract and flax egg to the wet mixture and stir to combine. In the same bowl (or a different one), add the cornstarch, flour, baking soda and salt. Stir until combined. Stir in the chocolate chips.
Bake
Roll the dough into 12 small balls and place them on the baking sheet, keeping some distance between each cookie. Bake for 10-13 minutes or until lightly golden. Let them cool for 5 minutes, then transfer them to a cooling rack.

Vegan Chocolate Chip Cookies FAQ:

What kind of vegan butter should I use?

Use refrigerated vegan Becel or a soft vegan butter for the best results. I haven’t tried this recipe with Miyoko’s vegan butter or other vegan butters that are harder when refrigerated. If using these, you might need to let them soften at room temperature a bit before using. I can’t guarantee the same results. I use vegan Becel straight from the fridge. No need to let the butter get to room temperature!

Can I make this recipe gluten-free?

I tested a gluten-free version with just a few adjustments and they turned out great! Here’s what I recommend: Replace the all-purpose flour with the same amount of 1:1 gluten-free flour mix (I used this one) and add an extra 2 tablespoons of cornstarch (a total of 3 tablespoons). I also recommend building little mounds with the cookie dough before baking, instead of rolling the dough in balls. This minimizes the spread and creates thicker cookies. Store them in a container, leaving the lid slightly open. This will help them stay soft.

If you want a different gluten-free vegan chocolate chip cookie, you can check out this recipe.

What is the “spoon and level” method to measure flour?

To measure the flour using the “spoon and level” method, use a spoon to scoop the flour, transfer it to the measuring cup, then level the flour using the back of a knife. Do not scoop the measuring cup directly into the flour and do not shake the measuring cup to fit more flour. This will result in dry cookies from using too much flour.

Can I use a stand mixer to make the cookies?

This recipe was tested by mixing the ingredients by hand, using a spoon. I personally don’t enjoy using a stand mixer to make cookies, but you can use one if you prefer. Just make sure to mix the ingredients in the same order as instructed in the recipe and don’t overmix the cookies once the flour is added.

More Vegan Cookie Recipes:

Or check out my Cozy Vegan Cookies eBook to get all of my favorite cookies in one place!

Vegan Chocolate Chip Cookies Video:

Perfect Vegan Chocolate Chip Cookies

The perfect vegan chocolate chip cookie recipe. These classic cookies are lightly crispy around the edges and extra soft in the middle. They’re packed with a generous amount of brown sugar for a rich flavor and chewy texture. These are always a crowd-pleaser.

Course Dessert

Cuisine vegan

Prep Time 15

Cook Time 13

Total Time 28

Servings 12

Ingredients

1 tablespoon (7g) ground flax seeds
2 tablespoons water, room temperature
1/2 cup (105g) salted vegan butter (see notes)
3/4 cup (130g) packed brown sugar
1/4 cup (50g) granulated sugar
2 teaspoons vanilla extract
1 1/4 cup (175g) all-purpose white flour, spooned and leveled
1 tablespoon (8g) cornstarch
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/2 cup (90g) vegan chocolate chips, semi-sweet or dark
Flaky salt, for topping (optional)

Instructions

Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Set aside.
In a small bowl, combine the ground flaxseed and water. Let it thicken for a few minutes.
In a medium to large bowl, add the vegan butter, brown sugar and granulated sugar. Stir until well combined, about 15-30 seconds.
Add the vanilla extract and flaxseed mixture to the wet ingredients. Combine.
To the same bowl, add the flour, cornstarch, baking soda and salt. Stir the dry ingredients together at the top before incorporating into the wet ingredients. Stir until just combined.
Fold in the chocolate chips.
Roll the dough into 12 balls and place them on the prepared baking sheet, keeping some distance between each cookie as they will spread.
Bake for 11 to 13 minutes or until lightly golden. Sprinkle each cookie with a small pinch of flaky salt while they’re still warm. Let them cool for at least 10 minutes before eating.

Video

Notes

Once completely cooled, store the cookies in an airtight container at room temperature. This will help them stay soft and chewy longer, up to 1 week. You can also freeze them for up to 3 months.

You can substitute the cornstarch for tapioca starch if needed.

For slightly underbaked and gooey cookies, bake them for only 11 minutes. For well baked cookies, bake them for 13 minutes.

Use refrigerated soft tub vegan Becel or a soft vegan butter for the best results. I haven’t tried this recipe with Miyoko’s vegan butter or other vegan butters that are harder when refrigerated. If using these, you might need to let them soften at room temperature a bit before using. I can’t guarantee the same results. Some readers have used harder vegan margarine that comes in a block and while the flavor is the same, the cookies will be much thicker.

For gluten-free cookies, check out the FAQ section of this post.

Want extra fillings? Try adding in some vegan marshmallows to make s’mores cookies. Feel free to increase the chocolate chips to 3/4 cup if you want more. You can also use chocolate chunks instead of chocolate chips, or a combination of the two.

If you make these vegan chocolate chip cookies, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!

Cozy Vegan Cookies eBook

My Cozy Vegan Cookies eBook is packed with 38 plant-based cookie recipes for every occasion. You will find a variety of nutritious breakfast and snack cookies, veganized classics, and holiday-inspired recipes.

Learn More