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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!
4.84/5 (237)
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

4.84/5 (237)

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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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  1. Marianna says

    Thanks for the recipe! I’ve tried many vegan recipes for chocolate chips but I’ve never been satisfied with the result. Best recipe ever!!! They are delicious!

    • Jason Sanford says

      It doesn’t need a binding agent – they work without, trust me… or read the reviews/comments on here 🙂

  2. Nelly says

    Doubled the batch and made half of it immediately (couldn’t wait lol) and let the other half chill overnight, definitely worth the waiting! They taste so much better chilled. Loved them! I had to wait for the dough that chilled to sit in room temperature for a few minutes because it was super crumbly, but after about 10 minutes it was back to normal and sticking together again. My husband loved these.

  3. Roger says

    These are delightful! Not vegan, but I always enjoy desserts with coconut flavor and chocolate, so this recipe satisfies my craving perfectly.

  4. Annie McLoughlin says

    I followed the recipe exactly. I did use ground flax seed as well. I baked them a few minutes longer (maybe 14min) They were delicious!!

  5. Courtney says

    Wow! These cookies are so deliciousssss! I whipped up the dough in 5 minutes last night before bed, popped it in the fridge for the night and baked them first thing this morning. They are super moist and super delicious! Didn’t change anything except probably put more chocolate chips in!

  6. Leah Brandstetter says

    This recipe looks amazing!!! Cant wait to try!

    As a side note, Costco Kirkland brand chocolate chips are–unfortunately–no longer vegan.

  7. Sheri L Keene says

    I have not had a chocolate chip cookie since I went wfpb almost a year ago. I was so happy to find a recipe that tasted better than the cookies I used to eat, but without animal products! My mom (non plant based) and my husband (plant based) both agreed it was the best chocolate chip cookie they ever had!! I made my oun oat flour and used coconut milk and grapeseed oil. I also added chopped walnuts. Let them cook 13 minutes. They were soooooo good! Thank you for this recipe!

    • Jason Sanford says

      So interesting to know it works with grapeseed oil! Thanks for letting the rest of us know!

  8. Cara Hoppis says

    I made this recipe today GF using 1/2 cup buckwheat *from buckwheat groats, 1/2 c oat flour. 1/2 cup brown rice, 1/2 of mix of tapioca starch and potato. I added 1/4 tsp xanthum gum and sprinkle of cream tartar. I also reduced the sugar to 1 cup and made this into cupcakes!!! Turned out great I cooked them for ~22 minutes

  9. Gladys Downing says

    Seriously THEEEE best cookies I have ever had! The recipe is bomb. I do not right reviews but I had too. My vegan boyfriend loveeeessss them. The dough it’s self is really good.

  10. Jin says

    I have tried LOTS of vegan chocolate chip cookie recipes and this was hands down the BEST recipe I have ever tried! First I made it with all-purpose flour and then with oat flour – both are hits. My family doesn’t normally eat the vegan desserts I attempt to make but I’ve made these cookies about 3 times now in the last couple of weeks because we’ve been devouring them within a day or two haha.

  11. Karina says

    I haven’t baked in years, but made these for my vegan daughter who was coming to see is after a month… Thank you so much!!!!
    They came out amazing, however they have a very strong after taste of the baking soda.
    Will the cookies turn out as good if I don’t use it?

    • Jason Sanford says

      I would think they should be fine – just a bit puffier maybe, and with less of a salty-sweet taste? If you experiment, be sure to report back! Also, with baking soda always make sure to sift dry ingredients very very well because sometimes it will clump and you’ll get a bite of just baking soda in the finished product. Not sure if that’s what happened with yours but figured I should mention it in case!

      • Karina says

        Thank you for replying to my comment!
        Tried without the baking soda and didn’t work ? very doughy but also may be cause I only used one type of sugar.
        Will keep trying until i get it right!

  12. James says

    Love these cookies! Thank you for the recipe. I’ve been playing with decorating them!

    Question: what does chilling them do to the dough?

  13. Bri says

    Hi all! Excited to make these for my husband who recently decided to go full vegan (previous vegetarian). What kind of oil is best?? It just says ‘oil’ so I want to be sure I get it right.. appreciate the insight!

  14. Lou says

    How many grams of flour and sugar is it? Baking in the UK and after googling there seems to be lots of different suggestions of what a cup in grams is. Thanks in advance 🙂

  15. Kristin says

    These cookies are AMAZING! Followed the recipe using oat flour, 1/4 coconut sugar and 2 tbps coconut oil. The dry to wet ratio was perfect, I didn’t need to add any additional milk. They turned out EXACTLY like your real deal chocolate chip cookie (just better!). Thanks Katie for all of your wonderful healthy recipes!

  16. Lia says

    Accidentally added about 1/4 cup of almond milk and they came out great! Bake time was 7 min instead of 11, also didn’t refrigerate. Came out SO delicious, honestly such a nice surprise.

  17. Johnna says

    Best cookies (not even just best vegan cookies) I have ever made at home. Thank you, thank you, thank you! Definitely saved as my new go-to recipe 🙂

  18. Vanessa says

    These are really good! I used Namesta gf flour, because it called for oat, I figured it would be closer then Bobs. I will try Bobs GF next time to compare. I also used vegan butter, because I love the taste of butter. Haha anyways worked great! Thank you! I made these tonight because the blueberry bars needed to rest, so I made these. Rolled these into balls and put in the freezer while the bars cooked. Then baked!

  19. Shireen says

    I used oat flour for this recipe. The texture of the cookies turned out great. Crispy on the outside and gooey on the inside. However, they were way TOO sweet. I will be halving the sugar next time to fix this.

  20. Lisa says

    These cookies are great although I cooked these for 15 minutes and they are still very undercooked. I will cook at higher temp or for even longer next time.

  21. Grayson says

    Added extra choc chunks and which made them a bit “melty”. A little bicarb tasting, i’ll use half as much next time. Regardless, the best cookies i’ve ever made. Pretty proud since i dont usually bake cookies.

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