Vegan Chocolate Chip Cookies Recipe

If you’re anything like me, finding a reliable Vegan Chocolate Chip Cookies Recipe that’s both chewy and soft can be a bit of a challenge — until now! These cookies are honestly better than the classic Tollhouse version, with melty chocolate chips and that perfect blend of gooey and crispy. I love how easy this recipe is, using simple ingredients you probably already have hanging out in your pantry. Stick with me and I promise you’ll soon be whipping up batches that your whole family (and all your friends) will rave about!

this …

Ingredients You’ll Need

What’s great about this Vegan Chocolate Chip Cookies Recipe is that it relies on familiar ingredients that work together to create that perfect chewy-soft texture. I like to sift the flour for a lighter touch and use vegan butter for richness — these little details make all the difference.

• All-purpose flour or gluten-free baking flour: Choose your favorite, but make sure it’s sifted and spooned (not scooped) for consistent measurements and softer cookies.
• Cornstarch or arrowroot starch: This helps give the cookies their signature chewiness — don’t skip it!
• Baking soda: Your trusty leavening agent to ensure just the right rise and texture.
• Sea salt: A pinch in the dough and a sprinkle on top perfectly balance sweetness.
• Salted vegan butter: Melting it and letting it cool before mixing helps create a tender crumb and rich taste.
• Light brown sugar: Adds moisture and a hint of molasses flavor.
• Organic granulated sugar: Works with brown sugar for that lovely crunch and sweetness.
• Dairy-free yogurt or unsweetened applesauce: This is my “secret” egg replacement — it adds moisture and softness without fuss.
• Vanilla extract: The flavor enhancer that brings all the ingredients together.
• Vegan chocolate chips: I go for semi-sweet but feel free to pick your favorite type; they melt just right!

Variations

I absolutely love that this Vegan Chocolate Chip Cookies Recipe is so flexible — it’s easy to swap and play around depending on your mood or dietary needs. I’ve tried so many variations, and each one brings a little something new to the table!

• Gluten-Free: I swapped in a 1:1 gluten-free baking flour mix and was amazed — the texture stayed just as soft and chewy.
• Nutty Upgrade: Adding chopped walnuts or pecans gives a great crunch and a lovely earthy flavor that my family adores.
• Darker Chocolate: I once replaced semi-sweet chips with chunks of vegan dark chocolate — it took these cookies from amazing to next level!
• Oatmeal Boost: Stirring in rolled oats can add some heartiness and a shift in texture, making these cookies a perfect grab-and-go snack.

How to Make Vegan Chocolate Chip Cookies Recipe

Step 1: Mix Dry Ingredients with Love

First off, whisk together the flour, cornstarch, baking soda, and sea salt in a medium bowl. I like to set this aside so the dry ingredients are evenly combined. It’s a small step that pays off with fluffy, consistent cookies.

Step 2: Cream Together Your Vegan Butter and Sugars

In a large bowl, whisk the melted and cooled vegan butter with both light brown sugar and granulated sugar until it’s smooth and slightly creamy. This step infuses the base with a rich, caramel-like flavor that I absolutely adore.

Step 3: Add Yogurt and Vanilla for Moisture & Aroma

Next, whisk in your dairy-free yogurt (or applesauce) and vanilla extract. This combo keeps the cookies wonderfully moist and adds that subtle tang that balances the sweetness.

Step 4: Combine Wet & Dry Gently

Slowly add the dry ingredients to your wet mix. Use a rubber spatula to fold everything together, but don’t overmix — stopping just before all of the flour is fully combined is key to keeping that tender texture.

Step 5: Fold in the Star—Chocolate Chips

Finally, fold in your vegan chocolate chips evenly throughout the dough. I always make sure there’s a good chocolate-to-dough ratio because, let’s be honest, it’s the best part!

Step 6: Chill, Preheat & Scoop

I highly recommend chilling the dough for at least 30 minutes—but ideally, 2 hours or more—to let the flavors develop deeply. When you’re almost ready, preheat your oven to 350°F. Use a cookie scoop to portion about 1.5 tablespoons of dough for normal-sized cookies (or 3 tablespoons for large ones) onto a parchment-lined sheet. This scoop size keeps baking consistent.

Step 7: Bake with Patience & Love

Bake for 10 to 12 minutes. I usually go for 11 minutes on the dot for larger cookies—I’ve learned this is the sweet spot where edges are lightly golden but centers remain soft and melty. Don’t worry if the middle looks slightly soft; that’s exactly what you want!

Step 8: Cool & Sprinkle Sea Salt

Once out of the oven, let the cookies cool on the sheet for about 10 minutes. This helps them firm up just enough to hold together without losing that chewy softness. Before serving, I like to sprinkle a little extra sea salt on top — it’s that finishing touch that takes these cookies over the edge.

How to Serve Vegan Chocolate Chip Cookies Recipe

Garnishes

I usually sprinkle a tiny pinch of flaky sea salt on top after baking—it brings out the sweetness and adds a nice contrast. Sometimes, I’ll throw in a few extra chocolate chips on top while they’re still warm for that melty, rustic look.

Side Dishes

These cookies are fantastic with a cold glass of almond or oat milk, but I also love pairing them with a scoop of vegan vanilla ice cream for an indulgent treat. A cup of your favorite coffee or chai tea alongside also makes for a cozy combo.

Creative Ways to Present

For parties, I like to stack these cookies with parchment paper in between and tie them up with a colorful ribbon—instant gift! Or, arrange them on a pretty platter with fresh berries and edible flowers for a really charming dessert display.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they usually stay soft and tasty for up to 4 days. I’ve noticed refrigeration can extend their life up to a week, though I prefer the texture straight from the counter.

Freezing

Freezing works wonderfully! Just freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They keep for up to a month and defrost quickly—perfect for when you want a snack ready anytime.

Reheating

To reheat, I pop a cookie in the microwave for about 10-15 seconds to bring back that soft, gooey center. If you want a crisper edge, a quick 3-5 minute bake at 325°F works like a charm.

FAQs

Final Thoughts

When I first tried this Vegan Chocolate Chip Cookies Recipe, I instantly realized it was a keeper — it hits all the right notes of softness, chewiness, and chocolate happiness without any complicated steps. It’s one of those recipes I love sharing because it’s simple, reliable, and always makes my kitchen smell like heaven. Give these cookies a try, and I promise you’ll wonder how vegan cookies ever got such a bad rap. Happy baking!

Print