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Vegan Chocolate Chip Cookies

A Plant-Based Take on the Ultimate Classic
Who doesn’t love a good chocolate chip cookie? Crispy on the edges, soft and gooey in the center, and filled with melty chocolate chunks — it’s comfort in every bite. These Vegan Chocolate Chip Cookies capture everything you love about the classic, with no eggs, no dairy, and zero compromise on flavor.
Whether you’re a full-time vegan or just looking to bake something kinder and cleaner, these cookies are foolproof, easy to make, and completely addictive.
Prep Time15 minutes
Cook Time15 minutes
Course: Snack
Cuisine: Classic with a Vegan Twist
Keyword: Vegan, Dairy-Free, Egg-Free, Comfort Food, Cookies, Easy Baking
Servings: 4
Cost: 150

Ingredients

  • 1/2 cup 120g vegan butter (room temperature)
  • 1/2 cup 100g brown sugar
  • 1/4 cup 50g white sugar
  • 1/4 cup 60ml plant-based milk (like soy, oat, or almond)
  • 1 tsp vanilla extract
  • 1 1/2 cups 190g all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 130g vegan chocolate chips or chopped dark chocolate
  • Optional: 1/2 tsp cinnamon or a pinch of espresso powder for deeper flavor

Instructions

Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.

    Cream the butter and sugars in a bowl until light and fluffy. Mix in the plant milk and vanilla.

      Add the dry ingredients: stir in the flour, baking soda, baking powder, and salt until just combined. The dough should be soft but not sticky.

        Fold in the chocolate chips or chunks. Chill the dough for 15–30 minutes for thicker cookies (optional but recommended).

          Scoop and bake: Drop tablespoon-sized scoops of dough onto the prepared tray, leaving room for spreading.

            Bake for 12–15 minutes until golden around the edges but still soft in the middle. Let cool on the tray for 5 minutes, then transfer to a wire rack.

              🍫 Tips for Cookie Bliss

              • Use chopped dark chocolate for gooey pools instead of chips
              • Sprinkle a bit of flaky sea salt on top before baking for a sweet-salty combo
              • Want chewy cookies? Don’t overbake — they’ll firm up as they cool
              • These freeze beautifully — both the dough and the baked cookies