These vegan chocolate chip cookies are everything you could ever want in a chocolate chip cookie recipe – soft, chewy, and melt-in-your-mouth delicious!
Vegan chocolate chip cookies that taste like regular chocolate chip cookies
No flaxmeal
No chia seeds
No chickpeas
No egg replacer
Just 9 ingredients
How is it possible that these secretly vegan cookies taste so much like traditional chocolate chip cookies? It’s because they are made with ONLY traditional chocolate chip cookie ingredients!
Try the recipe out on all your friends!
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Chocolate chip cookies have been one of my favorite desserts for as long as I can remember.
Give me a choice, and I’ll choose chocolate chip cookies over cake or candy any day of the week. Even before I was tall enough to see above the kitchen table, I earned the nickname Cookie Monster because any time there were cookies around, I would be sure to find them!
So it makes sense that, upon going vegan, they were one of the very first recipes I veganized—along with these equally delicious Vegan Peanut Butter Cookies.
This is my tried-and-true best vegan chocolate chip cookies recipe that both vegans AND meat eaters love. They’re easy to make (one bowl!), use basic ingredients (no almond flour or applesauce, and no coconut oil required), and they are great for lunchboxes or parties where someone else is hosting and you need a vegan dessert that you can take from point A to B without a mess.
No one can ever believe these soft and classic chocolate chip cookies are actually vegan!
*For a keto version, try these Keto Cookies
(Above – Watch the video how to make vegan chocolate chip cookies)
Is Chocolate Vegan?
And are chocolate chips vegan? I’m asked these questions quite often, and thankfully the answer is that yes, chocolate itself is vegan. While milk is sometimes added, there are many brands—even some generic grocery store brands—of vegan chocolate chips and chocolate bars that are becoming much easier to find.
If you want to seek out vegan chocolate chips at a regular grocery store, the best place to start is the natural food aisle. Most regular grocery stores should have a natural food section; just ask an employee if you’re not sure where it’s located.
Look for one of the following brands: Enjoy Life, Simple Truth Organic, Target Simply Balanced, Lily’s Sweet Stevia Sweetened, Kirkland semi sweet (Costco brand), Guittard semi sweet or extra dark, Equal Exchange, Scharffen Berger dark chocolate baking chunks, Trader Joe’s semi sweet, Sprouts semi sweet, or Pascha.
(Note: Some of these packages say “may contain milk” on the label because the chocolate chips are made in a facility where non-vegan products are also produced. Most vegans still consider such products to be vegan, but of course it’s a personal choice, especially if the reason to avoid milk is due to an allergy. At press time, Enjoy Life and Pascha brands are certified dairy free, gluten free, and soy free.)
Where Can I Buy Vegan Chocolate?
As mentioned above, you can find vegan chocolate chips at many regular grocery stores. Other good places to look include Whole Foods, local health food stores, Amazon, or iHerb. I like to buy Enjoy Life Mini Chocolate Chips on Amazon because they offer a lower price than most stores. If nothing else, you can always chop up a chocolate bar to make your own chocolate chips!
There are too many vegan chocolate bar options to list them all here, but some of my favorite fair-trade options include Theo, Pacari, Taza, Loving Earth, and Endangered Species brands. And there are so many more.
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Chocolate Chip Cookie Baking Tricks
- If you’d like to freeze the dough to have on hand whenever a chocolate chip cookie craving hits, simply roll into balls and freeze in an airtight container for up to three months. When ready to bake, there’s no need to thaw the cookie dough first. Just add an additional 1-2 minutes to the cooking time.
- For softer cookies, store in an airtight plastic container, and add about 1/4 slice of bread if you have one, which helps keep the cookies soft. For crispier cookies, store in a glass container. Baked cookies will last for 2-3 days.
- Feel free to experiment with different types of sugar or sugar free alternatives such as xylitol, or you can also just use all of one type of sugar instead of two. The resulting cookies might be crunchy or spread more, or they might need more or less time in the oven, but edible baking experiments are the best kind of experiments!
- More vegan cookie recipes can be found by visiting the following link: Healthy Cookies Recipes
- I’ve made these cookies so many times, and climate can definitely affect the shape and texture of the results. But despite not always looking the same, each batch has always tasted ridiculously delicious… I’ve never made a bad batch yet!
Adapted from these Healthy Chocolate Chip Cookies
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup white, oat, or spelt flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar, unrefined if desired (For a version with no sugar, try these breakfast cookies)
- 1/4 cup brown sugar or coconut sugar
- 1/3 cup chocolate chips
- 2 tbsp milk of choice, plus more if needed
- 2 tbsp oil
- 1/4 tsp pure vanilla extract
Instructions
- Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts
Have you made this recipe?
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Nishi says
Hi! This was my first time baking cookies at home and they came out perfect! Instead of chocolate chips I added black raisins, cashews, and almonds. I did add more milk to make the dough more on the wet side as well which led to bigger cookies but the texture was perfection, crispy on the outside and chewy and soft in the inside. I also baked them for about 20 minutes to get them more well done.
Thank you for this awesome recipe!
CCK Media Team says
Your version sounds fantastic!
jane says
I’ve been making these for a year or so and they’re delicious every time … but my sister likes wetter cookies and I love making my family happy. This time round I subbed maple syrup for the white sugar. Sis said, and I quote, “these are the perfect vegan cookies.” Very very happy !
CCK Media Team says
Thank you both so much for trying them 🙂
(Katie)
Sara says
hi Jane! I’m going to try and do the same. Did you use 1/4 cup of the maple syrup too? Thanks!!
Hailey says
I made mini cookies!! 1/2 tablespoon-ish balls that I flattened a bit and they came out so good!! Thank you for the recipe.. It’s a keeper:))
CCK Media Team says
Thank you so much for making them 🙂
(Katie)
Kirsten says
Wow! These cookies are so good! I randomly stumbled upon this recipe when I needed to throw together some vegan/gluten free chocolate chip cookies and I’m so happy that I did. This recipe is simple, easy to follow and DELICIOUS! Even my husband who isn’t vegan or gluten free thought these cookies were amazing. Thanks for creating this!
CCK Media Team says
Thank you so much for making them 🙂
Susan L. says
These taste delicious! I have used this recipe twice but I usually have to bake them for 22 minutes rather than 11. I let them sit for the 10 minutes but they are still runny, so 22 minutes does the trick for me ! My family really enjoys these 🙂
CCK Media Team says
Thank you so much for making them 🙂