These chewy vegan chocolate chip cookies are the perfect cookie! A little bit crispy on the edges and nice and chewy at the center - just the way we like them around here.
Table of Contents
Recipe Features
- They mix up in just one bowl and don't require any fancy equipment. Easy cleanup for the win!
- Whether you make 6 really big cookies or 12 smaller ones they cook on one pan and then you're done - no need to be stuck by the oven cooking several batches.
- They mix up and cook quickly. No chilling time required so you can go from wishing you had cookies to eating them in half an hour or less.
- They're customizable to your tastes. Love chocolate? Then add extra. Want nuts? Add in some pecans or walnuts. Want big cookies? You can make them any size you'd like. Like them crispy? Cook a bit longer.
- You can easily double the recipe if you need more cookies and the dough freezes really well which is great for a quick cookie fix later. Your future self will thank you!
Ingredient Notes
- All -purpose flour
- Baking powder
- Baking soda
- Brown sugar
- White sugar
- Salt
- Soy milk - almond milk also works here
- Vegan butter or coconut oil
- Vanilla extract or my guilty pleasure imitation vanilla extract
- Vegan chocolate chips or chocolate chunks
- Pecans (totally optional)
Step By Step Instructions
No lie - when I was developing this recipe I made at least 10 different batches and one of the things I found was that it matters what order you mix the ingredients. Even when using the same ingredients and amounts the results were different depending on the order things were mixed together.
- Start by melting vegan butter or coconut oil in a bowl. Mix in the white and brown sugars with a spoon for 2 minutes to cream together. Then add the vanilla.
- Mix in the flour, salt, baking soda, and baking powder. It will get pretty crumbly.
- Add in the milk and stir with a spoon.
- Use your hands to incorporate in the chocolate chips and nuts (if using).
Then use a cookie scoop - large or small depending on your preference to scoop onto a cookie sheet lined with a silicone baking mat or parchment paper.
Bake for 13-15 minutes at 350. If you make regular sized cookies go for the lower end of that time and bigger cookies make take a few minutes more. They will look soft and not quite done in the middle, but will firm up as they start to cool.
Let them sit on the baking pan for a few minutes and then use a spatula to transfer to a cooling rack.
Confession Time
Please don't think less of me, but I actually prefer the taste of imitation vanilla extract in these cookies. I know. A bold statement from a food blogger! I purchased a large bottle to make birthday cakes and decided to use it when testing these cookies out so that I wasn't burning through the spendy Madagascar vanilla extract. I found that it gives them a slightly buttery vanilla flavor that I really like. I've made them both ways and they are great, but I think I prefer the cheaper vanilla better in this recipe.
Frequently Asked Questions
No. I use unsweetened soy because that's what we usually have on hand, but most plant milks should work for this cookie recipe.
No. Many of them have milk or milk-fat in them. However, you don't necessarily need to buy the special (ahem...expensive) vegan ones. Check out the ingredients because many are accidentally vegan. I used the Dark Chocolate Baking Chunks from Whole Foods, but Trader Joe's and many other store brands are vegan as well.
I didn't, but you can. If so, you may get a thicker cookie as they won't spread out quite as much. I used a cookie scoop so they were flat on the bottom.
Storing and Freezing
These keep really well in an air-tight container on the counter for a few days. If you find they have hardened or gotten too dry/crispy for your taste you can throw a piece of bread in the container with the cookies and after a few hours they should soften up nicely. That's a little trick I learned from my mother that also works on brown sugar that's gotten too hard. Thanks Mom!
You can also freeze the dough for baking later. After mixing and scooping the dough onto your cookie sheet, pop it in the freezer for a few hours until they are frozen solid. Then put them in an air-tight container and keep in the freezer until you are ready to bake them.
When you're ready to bake them you can either -
- Defrost them in the fridge or on the counter and bake as usual - or -
- Bake them from frozen. To do this - preheat oven to 325 and bake for 15-17 minutes depending on how big they are.
Related Posts
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PrintRecipe
Chewy Vegan Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 6 large or 12 regular 1x
- Diet: Vegan
Description
These vegan chocolate chip cookies are the perfect cookie! A little bit crispy on the edges and nice and chewy at the center - just the way we like them around here.
Ingredients
- 3 Tbs melted vegan butter or coconut oil
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ tsp vanilla
- ¾ cup all-purpose flour
- ⅛ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 3 Tbs unsweetened plant milk (I used soy)
- ¼ cup chocolate chips or chunks
- ¼ cup chopped nuts (optional but we love pecans)
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, melt vegan butter or coconut oil in the microwave.
- Use a spoon to mix in the sugar for 2 minutes to cream together.
- Stir in the vanilla.
- Mix in the flour, salt, baking powder, and baking soda. The mixture will be dry and crumbly at this point.
- Stir in the milk and the dough will start to come together.
- Get in there with some clean hands and incorporate the chocolate and nuts (if using).
- Use a cookie scoop to portion out 6 large or 12 small cookie onto a baking sheet lined with a silicon baking mat or parchment paper.
- Bake for 13-15 minutes. If you make regular sized cookies 13 minutes should be fine, but larger ones may take 15 minutes.
- Remove from oven and let cool on baking pan for a few minutes. They will look undercooked and very soft in the middle, but will firm up as they cool.
- Use a spatula to transfer to a cooling rack to finish cooling down.
- Try not to eat them all at once!
Notes
- If using nuts chop them up pretty small so you don't get large pieces in your cookie. Unless that's your jam then rock on with your bad self.
- You can use a ¼ cup cookie scoop to make the larger size cookies. That's what I did here. It's basically an ice cream scoop.
- I am part of an affiliate program with Amazon. So if you purchase a recommended product I will receive a small commission which will cost you nothing. Thanks for the support!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies
- Method: Baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 9.1
- Sodium: 50
- Fat: 6
- Saturated Fat: 3.9
- Carbohydrates: 15.9
- Fiber: .6
- Protein: 1.6
Keywords: chocolate chip cookie
Christina's Bread Bakes says
You had me at "chewy" chocolate chip cookies but then I read the recipe and no mixer is required, even better! I love making these easy cookies to treat my family.
★★★★★
Jennifer says
This batter easily comes together so I’m definitely making these today because I’ve been craving chocolate chip cookies for theee longest time! Thank you!!
★★★★★
Kris says
Enjoy! We love how quick they are to make.
Jeannie says
I love vegan bakes! thanks for sharing this recipe.. when baking vegan goodies i find it fun reading labels, and true some are accidentally vegan
★★★★★
Ghanashyam K says
This looks so good! Would nut milk work instead of soy milk here?
★★★★★
Kris says
Absolutely!
Gregory Halpen says
Now I am craving chocloate chip cookies. YUM! Definitely making this.
★★★★★
Kris says
Enjoy!!
Genevieve K says
These are really great. What would you suggest to make them chocolate-chocolate chip? Adding cocoa powder? Melted chocolate? If so, how much? Thanks - these were gone within hours of making them, by the way!
★★★★★
Kris says
Yes, you can add cocoa powder in with the other dry ingredients to make these chocolate chocolate chip cookies. I would use 1 Tbs of cocoa.