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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!
4.85/5 (232)
Total Time 11 minutes
Yield 11 – 14 cookies


  • 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


  • 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

4.85/5 (232)

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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!

Learn more about Katie

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Leave a comment or reviewLeave a rating
  1. bblfoods says

    all the people will be like candy and cookies.Cookie Plant will age peoples will interested to ate because more sweet for that.

  2. Rose says

    Delicious! Made these gluten free and they’re so good.
    Definitely need to make a bigger batch next time, now that I know they work and taste good.
    We added way too much chocolate, so need to make sure we only put in the 1/3 cup next time, but this is amazing.
    The perfect school holidays activity for the kids. Thank you!

  3. Maiya says

    Hey! Any chance I should cook them for a little longer? Or does the timing vary by oven you think? My cookies keep coming out under done 🙁

    • Jason Sanford says

      Hmm is your oven calibrated? An uncalibrated oven is the first thing it sounded like when I read your comment, and if so then that’s an easy fix! Cooking longer will be fine. If you try, be sure to report back!

  4. Victoria S says

    After falling in love with your chocolate cupcakes, I knew I had to make your recipe for cookies when I saw your site pop up in my search. I’m not a vegan, but my son has food allergies that mean we only make vegan treats. These were amazing! Even the dough was delicious. Made for a perfect snowy day inside.

  5. Kathy says

    Yum yum! These are fantastic! Only thing I subbed is I used peanut butter instead of oil to cut back on the processed food part. Keeping this. Hubby loved them.

  6. Shyma says

    Hi tried these and tasted ok. Didn’t really spread out and when I tried to flatten started cracking. I did refrigerate that too long? I added just about enough milk to form the dough… should I have added some more? It tasted good just felt a bit dry

  7. Izzy says

    i would suggest not adding as much flour or I would add more plant milk. Also if u like it more sweet add more vanilla extract. They spread so don’t be scared to make small balls. Great recipe!!! My non vegan sister loved them:)

  8. Meliorn says

    I want to cook them as soon as possible. I love you all guys I will be happy if you answer my comment. Thanks for reading LMAO ? I am so weird! Bye for now❤️

  9. Anne says

    I made these today! Everyone loved them, vegans and non-vegans. The dough was very sticky with one extra spoon of almond milk, but they turned out nice. I added a little bit of spice mix for extra flavour.

  10. Ay says

    How much is 1 cup of flour in gram? I already searched in google, but different website have different conversion, so please tell me how much its in gram.
    Please help me thanks so much???

  11. Whitney says

    I’m heart broken I’ve made like 24 batches of these cookies and they taste like baking soda. I followed the recipe precisely for the regular chocolate chip cookies and they taste like baking soda. I’m a great baker. I can usually make anything taste better. But this is driving me crazy I don’t know what happened!

    • Jason Sanford says

      Hmm, based on all the other reviews and not seeing anyone else mention this in their comment, my best guess would be that maybe your baking soda went bad OR they needed to be stirred more and you ended up with a clump of baking soda that didn’t get evenly stirred into the cookies? What other ingredients did you use in the recipe?

  12. Julia says

    These cookies are delicious! It’s the first time making any kind of vegan cookies and they were such a big hit with my family, vegetarian friends and meat eating friends. Thanks so much for sharing your recipe.

  13. CN says

    I had to switch my flour to gluten free all purpose flour since I didn’t have access to oat or spelt flour.
    – I had to add more than a couple tbsps of milk for it to turn into cookie dough texture
    – Dough was a lot stickier and harder to form into balls on the cookie sheet
    – Cookies didn’t flatten in the oven so next time I’ll have to flatten by hand prior to baking

    Mine tastes the way it smelled as dough so it was slightly unappetizing. I had to bake longer than 15 min and may even go to 25 min the next time…

  14. Kira says

    I think your nutrition facts are wrong. I get about 130 cals per cookie when using all of the ingredients to make 14 cookies. When I leave out the sugar, then I get about 80 calories per cookie. What’s up with that?

  15. Ashley says

    Just made these. I think they taste great! Unfortunately, I was out of baking soda and subbed baking powder instead. I added 3X as much baking powder as you called for baking soda. They turned out like mini chocolate chip biscuits rather than cookies! ha!

  16. Cindy says

    The cookies tasted a little floury. I used one cup all purpose flour. Any ideas of what went wrong? I followed the recipe in terms of ingredients.

  17. Amelia says

    I made these with only:
    Almond Flour
    Almond Milk
    Baking Soda
    Chocolate chips (Trader Joe’s)
    Coconut Sugar
    These cookies were a hit and my family always come back asking for more! Thank you soo much!

  18. Jodie says

    Hi – can I rest the dough for a few hours? I’ve got a busy evening planned but would like to make these! Would it be okay to make the dough in the morning, and bake in the evening? Thank you!

  19. Jasmine says

    Is it necessary to use vanilla extract? I made these using 3 tbsp of maple syrup instead of 1/4 cup of white sugar which turned out excellent incase someone wanted to know of another alternative.

  20. Julia says

    These are the easiest vegan chocolate chip cookies to make and best tasting out there! I made these exactly the way the recipe states except I doubled it and my family, friends and I love them. These cookies are delicious and I’m asked to make them all the time. Thanks for the sharing this recipe.

  21. Tamz says

    I have made these over 5 times in just a few weeks! I am lactose and refined sugar free, and I try to cut down on gluten so these just work for me. They are so, so good! Best cookies that meet my dietary needs that I’ve ever made! Thanks so much!!

  22. Jessie says

    So, please ignore me if I’m wrong, because I LOVE your website and recipes so much, and I hate to question you. But are you sure about that calorie count? I’m calorie-counting everything right now meticulously, and even when I subbed for healthier ingredients, my cookies came out to 94 calories each. That’s with no oil, replacing the regular sugar with mashed banana, only 6 tablespoons of chocolate chips, and using unsweetened almond milk. I got 11 cookies out, and when I added up all the calories and divided by 11, I got 94. Again… Ignore me if I’m just missing something. And on another note, your website is the only recipe blog I’ve ever bothered to bookmark and come back to because OMG I love your recipes!!

    • Jason Sanford says

      Hi Jessie, it looks like Katie divided hers into 14 cookies and you only did 11 so that would be the difference. Your version if divided into 14 smaller cookies would be only 73 calories/cookie 🙂

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