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Vegan Chocolate Chip Cookies

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

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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cookie dough
chocolate chip cookies
vegan chocolate chip cookies recipe

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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Vegan Chocolate Chip Cookie Recipe

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!
The Best Vegan Chocolate Chip Cookie Recipe

Adapted from these Healthy Chocolate Chip Cookies

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Vegan Chocolate Chip Cookies

How to make the best vegan chocolate chip cookies that non vegans love too!
4.86/5 (250)
Total Time 11 minutes
Yield 11 – 14 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

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More About The Cookbook

4.86/5 (250)

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Published on May 21, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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334 Comments

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  1. jen says

    Just made the vegan chocolate chip cookies Katie after your fabulous black bean brownies. Unfortunately these were awful. Had to keep adding more coconut oil, more milk and even then barely got the dough to stick together. I did use organic 100% white whole wheat flour but can’t imagine that was what killed the recipe. I threw them all out which tells you how bad they were. texture not good, flavor not good. 🙁 Very bummed out about that. I guess some of your recipes come out amazing while others don’t. Will move on and try others as I had such a good experience with the other one.

    • Jason Sanford says

      Unfortunately yes substituting a different flour can have a huge impact on a recipe, especially for something like cookies, because different flours will absorb liquid at different amounts and 1 cup of a lighter flour will weigh less than a denser flour like whole wheat. Katie is not a fan of whole wheat flour (or white whole wheat flour) at all, which is why she almost never tests it in any of her recipes. She feels that baked goods with those flours tend to come out dense and gummy. I can personally vouch for the recipe as being amazing with spelt or oat flour so if you ever try it again, I’d recommend one of those. Or just sticking to the brownies works too, because that’s one of my personal favorites on the blog 🙂

      Jason

  2. Jess says

    Made these, delicious. Subbed maple syrup for vanilla because I was out of vanilla and did 100% maple syrup sugar. I used a standard gluten free flour that I always use in baking (just a pack I buy off of Amazon.) They came out amazing but super sweet, so I’m going to cut the sugar down next time and pick up some vanilla b/c I think the maple syrup contributed to the sweetness in a way that I can do without. I appreciate how easy this recipe is!

  3. Sue says

    Made these last week, liked them but every one said it was like eating cookie dough. I did add 1 more tablespoons of milk. Next time I will flatten them more and cook for 2 more minutes and cook on Gas 4 and see if they are better. Forgot to take a photo.

  4. Vicky says

    I’ve always baked for my students at the end of a good year and this year for the first time I’ve got some vegan students (I didn’t want them to miss out!). I looked for some time before coming across this recipe which finally didn’t call for special ingredients I didn’t have. I didn’t have vegan choc chips, or non-cow’s milk, so have made mine ginger and coconut, and just used water for the liquid. I also subbed in gluten free all purpose flour so that my GF students could enjoy these. Very easy dough to make and they taste pretty good. I wouldn’t use it instead of my normal recipe but perhaps without my substitutions it would be better. Will try again another day!

  5. Jess says

    Thanks for this recipe, they turned out great. I used half white flour and half oat flour (oats blended in vitamix), coconut oil and a bit less sugar than the recipe called for. I didn’t need to add any extra liquid. I would probably cook them for a couple minutes longer next time but they were really nice, soft but held together really well and love the simple ingredients used here.

  6. Emil says

    Great result! Used Light Muscavado for the unrefined sugar (common enough in NZ supermarkets), coconut sugar, peanut oil and around 50% more choc chips for a chocolate heavy experience. Also added 1 Tbsp or so of Golden Syrup which turned out pretty well. Thanks so much for this recipe!

  7. Cherie says

    They really are the most delicious, perfect cookies just the way I like, soft and chewy. They just don’t seem completely done in the middle and I eat them because they’re delicious but no one else at home trusts that they are fully cooked and won’t have any. What could I be doing wrong? The only difference is I use parchment paper or bake on a glass Pyrex otherwise I followed the recipe exactly I even added a couple extra minutes of cooking.

  8. Melanie Carr says

    I made these with the addition of baking powered and a banana for half the sugar, and a dash of cinnamon and my dad loved them! He said it was his favorite chocolate chip cookie, soft and fluffy from the oven. Tonight I doubled the recipe and he said it was even better even though I duplicated it! Thank you!

  9. Amelia says

    These are actually soooo amazing! I have celiac disease, so I use oat flour. No one would ever guess they were gluten free and vegan. These are some of my non gf brother’s favorite cookies. I also made them for my friends at ballet and they all loved them. When I told them that they were gf, they were in awe. I will never need another choco chip cookie recipe 🙂

  10. Bug Baker says

    I am preparing to host an entomophagy event, but I did not want to sacrifice my otherwise vegan diet for the sake of the chocolate chirp cookies. I used cricket flour and added in 1/3 cup roasted crickets along with the 1/3 cup chocolate chips. The cookies turned out perfect after adding a little extra almond milk to the dough, and I know they’re going to be a huge hit with the other entomologists! Thanks much for the fantastic recipe. And apologies in advance to anyone who was grossed out by this comment lol

    • Nan says

      Besides putting crickets in the cookies, you wrote chocolate CHIRP cookies… Crickets do chirp! Man, thanks for the laughs. =D

  11. Esra says

    I didn’t have chocolate chips so I added raisins in place of chocolate chips they turned out really good but they’re really good with chocolate chips too

  12. Jen says

    Thanks so much for sharing this recipe! I’m making a layered cookie jar for my daughter’s tap dance teacher, who happens to be vegan. I love that there is no crazy ingredients I have to order online or run from store to store to find! 🙂

  13. Allana says

    Hi Katir,

    First of all thank you for posting this vegan chocolate chip cookie recipe! I’m grateful to find such a recipe without having to add peanut butter since one of my kiddos has an aversion to anything peanut butter. Go figure! Anyway, I’m going to replace the oil with apple sauce to make them oil free and see how it goes. By the way, said kiddos are in their 20’s ? and still request vegan homemade chocolate chip cookies for Christmas!

  14. Carla says

    Does this recipe actually work with that tiny amount of wet ingredients? I had to add 1/3 cup of apple sauce (that’s a lot!) to mine to make it into a dough and it was still a little on the dry side. Otherwise they looked more like piles of sand on the baking sheet. Turned out good with the added apple sauce.

  15. Reynolds Marley says

    Thanks for the great recipe !
    I Will Make this recipe at home I really love Chocolate Chip Cookie rich chocolate flavor with a nice balance of the cardamom.

  16. Allison says

    This is my second time making vegan chocolate chip cookies and I am a horrible baker. This recipe did not turn out for me. They are hard as rocks and do not taste good. I didn’t add white sugar so that may have something to do with the taste, but this is the second time I’ve made rock cookies. Why do they not melt and become soft and gooey?

    • Jason Sanford says

      Do you mean that you omitted the white sugar completely, or replaced it with something else? Also, what sugar, flour, and oil did you use?

  17. Susan says

    I made these yesterday. They are delicious
    The only thing is, they were very soft after 7 minutes of baking and about 15 minutes cooling.
    Not sure what happened???
    Thank you ?

  18. Sheryk says

    Just made these…fantastic! My kids ate half of the batter before it even made it into the oven. And I was too impatient to refrigerate the dough, so I baked the room temp dough for 10 mins and it came out great.

  19. Taylor Mountjoy says

    I’m very critical of vegan cookies, as in I can only recall one amazing vegan cookie in my life (and there is a large sample size!) but this is the best recipe out there. Thank you for enriching my life!

  20. Laura says

    I’ve made vegan chocolate chip cookies before but decided to try these. I am not sure why they are more complicated than others. I have never needed to chill a recipe other than sugar cookies. Also having them come out not looking baked was strange as well. They tasted good because they are filled with sugar and chocolate but I don’t think I’ll make them again.

    • Jason Sanford says

      Aw sorry about that! We are not sure why it would say that but put in a help request with Katie’s web developer. So glad they turned out well, and thank you for making the cookies! Jason (media relations)

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