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These vegan chocolate chip cookies are the result of years of testing. After baking hundreds of cookies and trying dozens of variations, this recipe creates a classic cookie that’s not too thin or thick, chewy yet gooey, with a rich caramel flavor and lots of melted chocolate.
Why You’ll Love These Vegan Chocolate Chip Cookies
A few years ago, I shared my eggless chocolate chip cookie recipe: a simple, no-egg-replacer version that’s perfect when you’re out of eggs or just want something quick.
But for this one, I definitely wanted to capture the classic cookie I grew up baking…just like the ones on the back of the Toll House and Ghirardelli bags. Here’s why we love this version, and I think you will too:
Emily’s Recipe Notes:
- Flavor: Sweet with caramel notes, subtle vanilla and lots of chocolate
- Texture: Perfect thickness; chewy edges with a soft, gooey center
- Difficulty: Easy one bowl, egg and dairy-free cookie dough
- Time: About 20 minutes – no chilling!
Why this recipe Works
Over the years, I’ve been working on making vegan versions of the classics… like my vegan brownies, vanilla cake, and lemon loaf. I had yet to make a classic vegan chocolate chip cookie, though. But I knew that a cookie this iconic definitely had to be rigorously tested!
This recipe went through dozens of rounds: I tested different egg replacers, types of vegan butter, sugar ratios, and baking times to find the perfect combination. Below are some photos from my tests:
Vegan Egg Substitute
Potato starch made thicker, crisper cookies. Cornstarch was flatter & crisp. Flaxseed added chew, while chia made them softer overall.
Pan Color/Material
A dark pan led to more spread and crispier edges, while a light-colored pan baked thicker cookies with pretty crinkled tops.
Flour to Butter Ratio
Too much flour turned them cakey, while too much butter (or melted butter) made them greasy. Baking powder improved texture.
Type of Sugar
Dark brown sugar gave richer color and deeper flavor; using all light brown made a slightly lighter, less chewy cookie.
The Takeaway
My favorite vegan egg substitute turned out to be vegan yogurt… it gave the cookies a soft center while retaining chewy edges. Flaxseed made the cookie chewy throughout. (Note: these cookies aren’t the finalized recipe).👇
After all the testing, the winning vegan cookie dough had an almost 1:1 ratio of sugar to flour (in grams), slightly less dairy-free butter so it wasn’t overly rich or greasy, and just a bit more baking soda than a traditional non-vegan recipe to help with browning. With that…let’s get into exactly what you’ll need.
Ingredients
Dark Brown Sugar & Granulated Sugar
I use a mix of dark brown sugar and regular cane sugar. It gives the cookies chewy edges, rich flavor, and a golden color. You can use all light brown or a half-and-half mix with granulated sugar if that’s what you have.
All-Purpose Flour
I like King Arthur’s Unbleached All-Purpose Flour. Accurate measuring is key here: too much flour will make the cookies dry. Spoon it into the cup, level it off, and never scoop straight from the bag! Use grams if you can.
- Want to make gluten-free vegan chocolate chip cookies? I recommend using King Arthur’s 1:1 Gluten-Free All Purpose Flour.
Baking Soda & Powder
This recipe uses a touch more baking soda than traditional cookie recipes. Without eggs, extra baking soda helps the cookies brown, while a bit of baking powder adds lift and keeps the texture balanced.
Vegan Egg Substitute For Cookies
I tested so many egg substitutes over the years, and the winner very much surprised me: unsweetened dairy-free yogurt. I used Silk’s Unsweetened Almond Milk Yogurt. It creates a slightly softer center and chewy edges without visible flecks.
Best Vegan Butter For Cookies
I tested a bunch of vegan butters over the years, and the difference in texture and spread was huge. The fat content, water level, and even brand formulation all make a noticeable impact.
Here’s a look at how a few popular brands compared when baked into these cookies:
You can see how some spread more, while others stayed thick or had a slightly greasy texture. My favorite for these cookies is Violife, which gives the perfect balance of flavor, richness, and structure. You can check out my guide to vegan butter brands to learn more and see more photos from this test.
Semi-Sweet Chocolate Chips & Chunks
I love using a mix of semi-sweet chips and chopped chunks for that classic look with pockets of melty chocolate throughout. You can use all chunks for vegan chocolate chunk cookies. I used chips and chunks by Enjoy Life which are vegan and allergen friendly.
How to Make Vegan Chocolate Chip Cookies
Exact ingredient quantities & video tutorial are in the recipe card below!
Using a hand mixer, beat the softened vegan butter and sugars together for 2 minutes. Add the vegan yogurt and vanilla.
Then, add all the dry ingredients on top. Mix until just combined.
Fold in the chocolate chips and the vegan chocolate chunks.
Scoop the cookie dough into ~50g balls (about 3 tablespoons).
Roll the dough into a smooth ball. Top with a few chocolate chips. Place on a cookie sheet about 2″ apart and bake at 350F for 10-12 minutes.
Cool on the pan for 2-3 minutes, then transfer to a wire rack.
Cooling & Shaping the Cookies
The cookies should appear just baked. Do not over bake them! I repeat…do not over bake!
Once done, remove the tray from the oven and let the cookies cool on the pan for 2-3 minutes. They will finish ‘baking’ on the cookie sheet while they cool.
Transfer to a wire rack to finish cooling. You can also shape the cookies with a round glass or cookie cutter while they are still hot on the pan.
Storing the Cookies
Once cooled, they can be stored in an airtight container at room temperature for several days. They cookies can also be frozen before or after baking. If you like that just-baked texture, pop one in the microwave for 8–10 seconds before eating.
To freeze baked cookies:
- Let them cool completely, then place them in a single layer in a freezer bag or container with parchment between layers.
- They’ll keep for up to 2 months.
To freeze cookie dough:
- Scoop the dough into balls and arrange them on a baking sheet.
- Freeze until solid, then transfer to a freezer-safe bag or container.
- When you’re ready to bake, no need to thaw: just bake straight from frozen, adding 1–2 extra minutes to the bake time.
Baking Tips for Perfect Vegan Chocolate Chip Cookies
- Don’t overmeasure the flour. Use a scale if you can (205 g), or the spoon-and-level method. Scooping straight from the bag can add several extra tablespoons and lead to dry, thick cookies.
- Don’t overbake. Pull them when the edges are just golden and the centers still look a little soft. They’ll continue to set as they cool.
- Pick the right vegan butter. It makes a huge difference in flavor and texture. I love Violife, but you can check out my full vegan butter guide for other good options.
Troubleshooting Vegan Cookies
If your cookies ended up too puffy or cakey, that usually means there was too much flour or the butter was too cold (so they didn’t spread). Measuring the flour in grams and using butter softened to room temperature keep the cookies chewy yet gooey in the center.
The vegan butter you choose makes a huge difference in both texture and flavor. Out of all the options I tested, my favorite for these vegan chocolate chip cookies is Violife.
The best egg substitute for vegan chocolate chip cookies is unsweetened dairy-free yogurt. It creates soft centers with chewy edges and blends in smoothly. My second favorite is ground flaxseed, which makes the cookies a bit chewier but still bakes up really well.
More Vegan Cookies
Very Best Vegan Chocolate Chip Cookies – Chewy & Gooey
Rate this RecipeIngredients
- ½ cup salted vegan butter, (114g) softened – like Violife
- ½ cup granulated sugar, (100g)
- ½ cup packed dark brown sugar, (100g) or light brown sugar
- 2 tsp pure vanilla extract, (7g)
- 3 tbsp unsweetened dairy-free yogurt, (42g) or flax egg – see note 2
- 1 ½ cups + 2 tbsp all-purpose flour, (205g) spooned (not scooped) from the bag and leveled – see note 3
- ¾ tsp baking soda, (3g)
- ¼ tsp baking powder, (1g)
- ¼ tsp table salt, (.5g)
- ½ cup vegan semi-sweet chocolate chips
- ¼-½ cup vegan semi-sweet chocolate chunks, or chopped chocolate – to taste
Instructions
- Important Note: For best results, measure the flour in grams or use the spoon-and-level method (see note 3 below).
- Prep: Preheat the oven to 350°F (180°C) and line baking sheet(s) with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat the softened vegan butter and sugars with an electric mixer for about 2 minutes, until smooth, lighter in color, and airy. Add the vegan yogurt and vanilla, then mix to combine.½ cup salted vegan butter, ½ cup granulated sugar, ½ cup packed dark brown sugar, 2 tsp pure vanilla extract, 3 tbsp unsweetened dairy-free yogurt
- Add Dry Ingredients: Sprinkle the dry ingredients on top of the wet ingredients. Mix until just combined, then fold in the chocolate chips and chunks.1 ½ cups + 2 tbsp all-purpose flour, ¾ tsp baking soda, ¼ tsp baking powder, ¼ tsp table salt, ½ cup vegan semi-sweet chocolate chips, ¼-½ cup vegan semi-sweet chocolate chunks
- Form Cookies: Scoop the dough into 14 balls (about 50g each), roll smooth, and press 3–4 extra chocolate chips into the tops. Place 2 inches apart on the prepared baking sheet(s).
- Bake & Cool: Bake for 10–12 minutes, until the edges are lightly golden and the centers look just set (I bake mine for exactly 11 minutes). Do not over bake! Cool on the tray for 2 minutes, then transfer to a wire rack.TIP: They’ll look slightly puffy when just removed from the oven, but they deflate and get the best crinkly edges as they cool.
Video
Recipe notes
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
I absolutely love all the testing you do with all the different butters and other ingredients. Showing how it effects the results. Such great stuff 👏. Im still a Miyokos fan, love the ingredient profile and that its available at my local store. Violife would be a special trip and has so many more ingredients. Still love this input. My cookies turned out great 😍
So glad you enjoyed the cookies, Vickie! 🙂