My Favorite Vegan Chocolate Chip Cookies (Crispy, Chewy & Seriously Good)
These cookies are dangerously good—and you don’t need eggs or butter to make them.
You know those chocolate chip cookies that are soft in the middle, a little crispy on the edges, and have gooey chocolate in every bite? That’s these. Except they’re totally vegan, and no one would ever guess it.
I’ve made them for cookie snobs, non-vegans, and even kids—and they disappear every single time. Plus, they’re made in one bowl, with no weird ingredients, and they freeze like a dream.
🛒 Ingredients You’ll Need
Dry stuff:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet stuff:
- ½ cup vegan butter (softened—not melted) or coconut oil
- ¾ cup brown sugar
- ¼ cup white sugar or coconut sugar
- ¼ cup plant milk (almond, oat, soy—all work)
- 1 tsp vanilla extract
The fun part:
- ¾–1 cup vegan chocolate chips (chunks work too)
- Optional: a handful of chopped walnuts or pecans
🍪 How to Make Them
Step 1: Preheat your oven
Set your oven to 175°C / 350°F and line a baking sheet with parchment paper.
Step 2: Cream together the butter + sugar
In a big mixing bowl, beat the vegan butter, brown sugar, and white sugar until smooth and creamy. You can use a whisk or a hand mixer—whatever you’ve got.
Step 3: Add the wet ingredients
Pour in the plant milk and vanilla. Stir again until it looks smooth and a little glossy.
Step 4: Add the dry ingredients
Mix in the flour, baking soda, and salt. Stir until just combined—don’t overmix. Then fold in the chocolate chips and nuts (if using). You should now have a soft, sticky dough that smells like magic.
Step 5: Chill (if you can)
If you have 30 minutes, pop the dough in the fridge. It makes the cookies thicker and chewier. But if you’re impatient (hi, same), skip it and bake right away—they’ll still turn out great.
Step 6: Scoop + Bake
Scoop out tablespoon-sized balls of dough and place them a few inches apart on your baking sheet. Bake for 10–12 minutes until the edges look golden but the centers still look soft. Trust the process—they’ll firm up as they cool.
Step 7: Cool (or not)
Let them sit on the tray for 5 minutes, then move them to a cooling rack. Or eat one warm while the chocolate is still melty and you won’t regret a thing.
🧡 Extra Tips
- Want softer cookies? Bake them for 10 mins. Want crispier edges? Go for 12.
- These freeze so well—just store cooled cookies in an airtight bag and warm up for a few seconds when you’re ready.
- Out of chocolate chips? Chop up a dark chocolate bar instead.
🍪 That’s It
These are my go-to cookies when I want something fast, easy, and guaranteed to impress. No eggs. No dairy. No stress.
Just that perfect cookie bite—crispy edges, soft middle, and melty chocolate in every bite.
Make them once and you’ll keep coming back to this recipe. Pinky promise.
