These easy vegan chocolate chip cookies stay moist and chewy with rich chocolate throughout. Best of all, they are cooked with simple ingredients you possibly already have at home. No eggs or dairy are needed! Perfect for beginners, this vegan cookie recipe is simple and fuss-free.
Whether you are vegan or just craving a tasty snack, these egg-less chocolate chip cookies hit the spot. Share them at parties, enjoy them with coffee, or sneak one (or three) as a sweet treat. Who said dairy-free cookies cannot be irresistible? If you also want to know how to make these delicious, easy vegan chocolate chip cookies, then follow the points given below.
Table of Contents
Why You Love These Vegan Chocolate Chip Cookies
- These cookies bake up with a dreamy soft center, satisfying chew, and just the right golden crispness around the edges – each bite delivers waves of rich chocolate flavor.
- No dairy, no eggs – just pure cookie magic that will make you forget they are vegan.
- No fancy ingredients or kitchen tools are needed. Just- simple pantry staples.
- They bake in under 30 minutes—quick and easy for any craving.
- Kids love them, and they are great for parties or lunchboxes.
- These freeze beautifully, make plenty now, and enjoy that fresh-baked flavor anytime.
- Just one taste and you will be addicted—these cookies will become your baking staple.
What are Easy Vegan Chocolate Chip Cookies?
Easy Vegan Chocolate Chip Cookies are a delicious plant-based twist on the classic treat everyone loves. They are soft, chewy, and filled with rich chocolate chips, but made without eggs or dairy. These cookies are perfect for anyone who wants a sweet dessert that feels comforting and simple.
What makes Easy Vegan Chocolate Chip Cookies so special is how quick and beginner-friendly they are. You only need a few basic pantry ingredients, such as flour, sugar, vegan butter, and chocolate chips. The recipe comes together quickly, making it ideal for satisfying last-minute cravings.
Another great thing about Easy Vegan Chocolate Chip Cookies is that they taste just as good as traditional cookies. The chocolate melts beautifully, and the cookie texture stays tender and satisfying. Even non-vegans often enjoy them without noticing they are dairy-free.
These cookies are perfect for sharing with family, bringing to parties, or enjoying with a warm drink at home. They are a simple, feel-good dessert that proves vegan baking can be easy, fun, and absolutely delicious.
Read More: Greek Butter Cookies Koulourakia
Ingredients Needed
Dry Ingredients
- All-purpose flour- The key ingredient that gives cookies their shape and texture.
- Baking soda- Helps the cookies puff up slightly and stay light.
- Salt- Brings out the flavors and reduces excess sweetness.
- Brown sugar (or coconut sugar)- Adds natural sweetness and a chewy bite.
Wet Ingredients
- Vegan butter or melted coconut oil- Adds richness and keeps the cookies soft.
- Plant-based milk (almond or oat)- Makes the dough easy to mix and smooth.
- Vanilla extract: Gives a sweet, comforting flavor.
- Optional flax egg or applesauce- Helps hold everything together naturally.
Add-ins
- Vegan chocolate chips- Add delicious bursts of chocolate in every bite.
- Chopped walnuts or pecans (optional): Gives a crunchy texture and nutty taste.
Ingredient Notes
- For chocolate chips, look for dairy-free brands like Enjoy Life or Pascha.
- Gluten-free flour works as a substitute.
- Natural sweeteners like maple syrup can replace brown sugar.
- Using refined coconut oil maintains the flavor neutral, so there is no hint of coconut taste.
How to Make Easy Vegan Chocolate Chip Cookies
Prepare the Wet Ingredients
- Start by melting the vegan butter in a microwave or small saucepan. Let it cool slightly so it does not cook the other ingredients.
- In your largest mixing bowl, whisk together the liquid butter and brown sugar. Stir well until smooth.
- Add the vanilla extract and plant-based milk, mixing until everything is entirely blended.
- If your recipe calls for a flax egg or applesauce, add it now and mix again.
Mix the Dry Ingredients
- Take a clean bowl and blend the flour, baking soda, and salt until evenly mixed. This way, the baking soda spreads evenly for consistent rising throughout.
Combine Wet and Dry Ingredients
- Drizzle the dry ingredients into the bowl while carefully folding to combine. The moment the dough forms, stop mixing—this guarantees tender cookies. Perfect uniformity is not necessary.
Add Chocolate Chips (and Optional Nuts)
- Carefully blend in the plant-based chocolate chips for even coverage. For a satisfying crunch, toss in some chopped walnuts or pecans.
Chill the Dough (Optional but Recommended)
- For thicker, chewier cookies, cover the dough and refrigerate for 20–30 minutes. Chilled dough bakes up thicker instead of flattening out too much. Short on time? Skip this—the cookies stay delicious!
Bake to Perfection
- Start by warming the oven to 350°F (175°C). Line a tray with parchment and space tablespoon-sized dough mounds 2 inches apart.
- Pull them out when the edges turn golden brown (around 10-12 minutes) while centers still appear soft – that is the sweet spot!
- Let them sit for 5 minutes to settle, then carefully place them on a rack to cool completely. They will firm up as they cool.
- Enjoy warm with a glass of plant-based milk, or store for later!
Tip: For extra gooey cookies, slightly under-bake them—they will stay soft and fudgy.
Expert Tips
- Chill the dough – For Easy Vegan Chocolate Chip Cookies, chilling the dough for about 30 minutes helps a lot. This helps keep the cookies from spreading out too widely in the oven. This simple step keeps them thicker, softer, and perfectly chewy.
- Use browned vegan butter – Browning vegan butter adds a deeper, slightly nutty taste to the cookies. Cook it until it turns golden, then let it cool before mixing. This small trick makes the flavor richer and more bakery-style.
- Add a touch of cinnamon – A tiny pinch of cinnamon, around ¼ teaspoon, can enhance the chocolate flavor. It won’t taste spicy, but it adds warmth and depth. This works beautifully in the center of Easy Vegan Chocolate Chip Cookies.
- Scoop the dough evenly – Using a cookie scoop helps all cookies bake at the same speed. Uniform size means no undercooked or overbaked pieces. It also makes the cookies look neat and professional.
- Keep an eye on baking time – Ovens can vary, so check your cookies around the 10-minute mark. Smaller batches often bake faster than expected. Take them out once the edges are firm, while the middle is still soft.
- Store them properly – Once cooled, place cookies in an airtight container to keep them fresh. These cookies stay fresh and yummy for about five days. Proper storage also prevents them from drying out.
- Mix gently for the best texture – Avoid overmixing the dough once the flour is added. This way, the cookies stay perfectly fluffy and chewy. This tip helps your Easy Vegan Chocolate Chip Cookies turn out perfectly every time.
Easy Vegan Chocolate Chip Cookies Variations
- Peanut Butter Swirl – For a fun twist on Easy Vegan Chocolate Chip Cookies, mix in two tablespoons of peanut butter. Gently swirl it through the dough to create a beautiful marbled look and a creamy, nutty flavor.
- Double Chocolate – Make your cookies extra rich by adding cocoa powder to the dry ingredients. Swap regular chips for chocolate chunks for deeper chocolate bites. This variation turns Easy Vegan Chocolate Chip Cookies into a true chocolate lover’s dream.
- Oatmeal Raisin Style – Replace part of the flour with oats for a heartier texture. Use juicy raisins instead of chocolate chips, and add a pinch of cinnamon for a warm, cozy taste.
- Coconut Lover’s Mix – Stir shredded coconut and chopped almonds into the dough for added crunch. Dark chocolate pairs perfectly here, giving the cookies a candy-bar-inspired flavor.
- Salty-Sweet Option – Sprinkle a little sea salt on top before baking. The mix of sweet and salty flavors makes the chocolate taste deeper and more satisfying.
- Gluten-Free Version – Use a 1:1 gluten-free flour blend to make these cookies suitable for gluten-free diets. If needed, add xanthan gum to help the dough hold together well.
- Protein Boost – Mix in a bit of pea protein powder for an extra nutritious snack. This is a great choice if you want Easy Vegan Chocolate Chip Cookies that feel more filling after a workout.
How to Store and Freeze Your Cookies
Room Temperature Storage
Store your cookies in a sealed container to lock in freshness. They will stay soft for 4-5 days. Tuck a bread slice in with your cookies—it keeps them soft by sharing moisture.
Freezing Baked Cookies
Let cookies cool completely first. Stack cookies with parchment between layers in a freezer-proof container. They will keep for 2-3 months. Thaw at room temperature for 30 minutes or warm in the microwave for 10 seconds.
Freezing Cookie Dough
Portion the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen – add 1-2 extra minutes to the baking time. Dough keeps well for 3 months.
Pro Tip: Label your containers with the date so you remember when you froze them. Freshly baked cookies anytime!
What to Serve With Easy Vegan Chocolate Chip Cookies
- Dip warm cookies in almond or oat milk for a creamy, chocolatey pairing.
- Make quick ice cream sandwiches with vegan vanilla ice cream.
- Fresh strawberries or bananas add a light, fruity contrast.
- Coffee’s bitterness perfectly offsets the cookies’ sweetness.
- Create a dessert board with cookies, vegan brownies, and berries.
- Sprinkle cookie crumbles over dairy-free yogurt for texture.
Frequently Asked Questions
What makes these chocolate chip cookies vegan?
These cookies are vegan because they do not use any animal products. These skip the eggs, butter, and milk entirely. We use only plant-derived ingredients instead.
What are the best egg substitutes for vegan cookies?
Mashed bananas, applesauce, or a flax-water mix make great alternatives—they help hold the dough together while keeping cookies tender.
Which chocolate chips are vegan?
Check labels for dairy-free or vegan-certified chocolate chips. Some brands make dark chocolate chips without milk.
Do vegan cookies taste as good as regular cookies?
Yes, they do! Vegan chocolate chip cookies are soft, chewy, and full of flavor. Most people cannot even tell the difference.
Can I freeze vegan cookie dough?
Yes, you can freeze the dough. Roll the dough into balls and arrange them on a baking sheet to freeze. Then store them in a freezer-safe bag for up to 2 months.
How long do vegan cookies stay fresh?
Store them in a sealed container at room temperature for 4-5 days, or refrigerate to extend freshness.
Can I make these cookies gluten-free?
Absolutely! Stick to a gluten-free flour blend and double-check all ingredient labels for GF certification.
Recipe Card
Easy Vegan Chocolate Chip Cookies
Ingredients
• 2 cups (250g) all-purpose flour (gluten-free blend works too)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (150g) packed brown sugar (coconut sugar also works)
• ½ cup (115g) melted vegan butter (or refined coconut oil)
• ¼ cup (60ml) unsweetened almond or oat milk
• 1 teaspoon vanilla extract
• Optional: 1 flax egg (1 tbsp ground flax + 3 tbsp water) or ¼ cup applesauce
• 1 cup (175g) dairy-free chocolate chips (Enjoy Life brand recommended)
• ½ cup (60g) chopped walnuts or pecans (optional)
Instructions
1. Gently melt the plant-based butter—microwave or stovetop works—then allow it to cool for a minute.
2. Whisk melted butter and brown sugar in a large bowl until smooth.
3. Mix in vanilla and plant-based milk until entirely combined.
4. If you’re including a flax egg or applesauce, mix it in now until well blended.
5. Whisk together the flour, baking soda, and salt in another bowl until well combined.
6. Carefully fold the dry mixture into the wet one, stopping as soon as everything is combined.
7. The moment the dough comes together, stop stirring—a couple of flour patches are okay.
8. Fold in the dairy-free chocolate chips (and toss in some nuts if you’re feeling fancy).
9. For thicker cookies: chill dough 20-30 minutes (optional but recommended)
10. Begin by preheating the oven to 350°F (175°C) while you prepare a parchment-lined tray.
11. Scoop tablespoon-sized dough balls, spacing 2 inches apart.
12. Pop them in for 10-12 minutes—golden edges with slightly under-baked centers are perfect.
13. Let cool on the sheet for 5 minutes before transferring to the rack.
14. Best enjoyed warm with plant-based milk
15. Store cooled cookies in an airtight container.
Notes
- For chewier cookies, chill the dough 30 minutes before baking.
- Swap one tablespoon of flour for cornstarch to make them extra tender.
- Use room temperature ingredients for better mixing.
- Under-bake by 1-2 minutes for perfectly gooey centers
- Keep cookie dough balls frozen for instant fresh-baked treats whenever cravings strike.
- For fresh cookies, store them with a piece of bread to maintain moisture.
Nutrition Facts (Approximate Values)
