Delicious vegan chocolate chip cookies made with just a few simple ingredients! These quick to make, no-chill cookies have a chewy centre, crisp edges, and a rich flavour.
We think the best vegan chocolate chip cookies should be simple to make! This easy recipe has no fancy ingredients, just simple everyday staples.
They're quick to make and don't need any chilling, so you can have a batch of amazing vegan chocolate chip cookies ready in under 30 minutes!
Here's what you'll need for this easy vegan chocolate chip cookie recipe:
Vegan butter: It's important to use a firm block or stick style vegan butter. Look for brands with a fat content of around 80%. We usually use Flora Plant Butter or Naturli.
Sugar: We love to use light brown sugar for the more caramelly taste and moister texture it brings.
You can also use a mixture of half light brown sugar and half white sugar, but we don't recommend using only white sugar, as this results in a more bland taste and a different texture.
Dark brown sugar can also be a bit too strong in taste, so stick to using light brown.
If you are in the US, look for organic or vegan-certified sugar which does not use bone char.
Plant milk: There's just a splash of non-dairy milk in the cookie dough. We usually use soy milk or almond milk but other varieties should work too.
Vanilla extract: We recommend a good quality vanilla extract for the tastiest results.
Salt: This enhances the flavour. You'll just need a pinch. If the vegan butter you are using is salted, you can leave this out.
Chocolate chips: We like to use dark chocolate with a 70% cocoa content aka bittersweet chocolate, as we love the flavour. You can use chocolate chips or chopped vegan chocolate bars.
Many supermarket brand dark chocolate chips are also accidentally vegan, just check the ingredients.
If you prefer sweeter chocolate, use semisweet chocolate chips with around 50% cocoa content.
Chocolate chunks are also yummy if you prefer a bigger bit of chocolate!
Here's a visual guide to making these vegan chocolate chip cookies. You'll find the full measurements in the printable recipe card at the end of the post.
Leave the cookies to cool on the tray as they are still soft when they come fresh out of the oven. Once firmed up they are ready for you to enjoy!
Coconut oil. We have tested this recipe with refined coconut oil in place of vegan butter.
Because coconut oil is higher in fat than vegan butter, the mixture needs extra liquid. We added about an extra tablespoonful of soy milk to bring it together into a dough.
The resulting cookies are slightly crisper and dry out quicker, so we prefer to use vegan butter.
We have not tested gluten-free or refined sugar-free substitutions. Let us know if you do.
Here are some easy ways to vary the flavour of these cookies:
For best results, weigh your ingredients using a kitchen scale.
If you only have measuring cups, be sure to use the spoon and level method to measure your flour. Never scoop flour directly into the cup, as this packs the flour in and uses too much flour for a recipe.
Too much flour can result in dry, crumbly dough and cookies that don't spread out properly.
If your cookies have spread out a lot, it's likely that the vegan butter was too soft and warm when the cookies went into the oven.
We dice our vegan butter straight from the fridge and use it to make the dough without bringing it up to room temperature.
If you are having problems with cookies spreading or working in a hot environment, chill the balls of cookie dough on the baking sheet for 30 minutes before baking.
Cookies will still be soft when they come out of the oven and naturally sink down a little as they cool and become crisper. Leave them for a couple of minutes to firm up before removing them from the baking sheet.
When cool, transfer the cookies to an airtight container and store them at room temperature for up to 3 days.
Cookies can be wrapped and frozen in an airtight container for up to 2 months. It is also possible to freeze the cookie dough or unbaked cookies.