There’s something truly magical about the aroma of freshly baked chocolate chip cookies wafting through your home. These vegan chocolate chip cookies deliver all the nostalgic comfort of traditional cookies without any animal products. Crispy on the edges yet delightfully chewy in the center, they’re the perfect treat for vegans and non-vegans alike.
I’ve spent years perfecting this recipe to ensure you don’t have to compromise on taste or texture when choosing plant-based baking. These cookies have fooled even the most dedicated dairy lovers in my family, proving that vegan baking can be just as indulgent and satisfying as traditional methods.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Perfect texture balance: crispy edges with soft, chewy centers
- Ready in just 45 minutes from start to finish
- Kid-approved and perfect for school lunches or after-school snacks
- Stores beautifully for days (if they last that long!)
Ingredients
- 1 1/3 cups gluten-free flour
- 3/4 teaspoon baking powder
- 3/8 teaspoon baking soda
- 3/4 pinch sea salt
- 1/4 cup classic monkfruit sweetener
- 3/8 cup plus 2 tablespoons brown monkfruit sweetener
- 1/4 cup plus 2 tablespoons avocado oil
- 1/4 cup almond milk
- 3/4 teaspoon vanilla extract
- 3/8 cup vegan dark chocolate chips
Instructions
- Whisk dry ingredients in one bowl, wet ingredients in another. Combine both mixtures.
- Fold in chocolate chips.
- Cover and refrigerate dough for at least 30 minutes.
- Roll into 2 tablespoon balls, flatten to desired thickness.
- Bake at 350°F for 10-12 minutes.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Tips & Variations
- For extra chewy cookies, try using melted coconut oil instead of vegan butter
- Add ½ cup of chopped walnuts or pecans for a delicious crunch
- Make the dough ahead of time and refrigerate for up to 3 days before baking
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend
- Add ¼ teaspoon of cinnamon for a subtle warmth and depth of flavor
- For a more complex flavor, try using half dark chocolate chips and half vegan white chocolate chips
Serving Suggestions
These vegan chocolate chip cookies are perfect on their own with a cold glass of plant-based milk (oat milk pairs wonderfully!). For an extra special treat, sandwich a scoop of vegan vanilla ice cream between two cookies for the ultimate dessert experience.
They also make a lovely addition to a dessert platter alongside fresh fruit and a drizzle of vegan caramel sauce for dinner parties or special occasions.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Cookies will appear slightly underbaked when you remove them from the oven but will firm up as they cool
- Dough can be frozen in balls for up to 3 months; just add 1-2 minutes to baking time when cooking from frozen
FAQs
Can I use a different egg replacer?
Yes! You can substitute the flax egg with ¼ cup of unsweetened applesauce or a commercial egg replacer following package instructions.
Why did my cookies spread too much?
If your cookies spread too much, your vegan butter might have been too warm. Try chilling the dough for 30 minutes before baking.
Can I reduce the sugar?
You can reduce the total sugar by up to ¼ cup, but keep in mind this will affect both sweetness and texture.
Are these cookies nut-free?
The base recipe is nut-free, but always check your chocolate chip ingredients as some brands may contain traces of nuts or be processed in facilities that handle nuts.
Vegan Chocolate Chip Cookies
Recipe by Chef
There’s something truly magical about the aroma of freshly baked chocolate chip cookies wafting through your home. These vegan chocolate chip cookies deliver all the nostalgic comfort of traditional cookies…
Ingredients
- 1 1/3 cups gluten-free flour
- 3/4 teaspoon baking powder
- 3/8 teaspoon baking soda
- 3/4 pinch sea salt
- 1/4 cup classic monkfruit sweetener
- 3/8 cup plus 2 tablespoons brown monkfruit sweetener
- 1/4 cup plus 2 tablespoons avocado oil
- 1/4 cup almond milk
- 3/4 teaspoon vanilla extract
- 3/8 cup vegan dark chocolate chips
Steps
- Whisk dry ingredients in one bowl, wet ingredients in another. Combine both mixtures.
- Fold in chocolate chips.
- Cover and refrigerate dough for at least 30 minutes.
- Roll into 2 tablespoon balls, flatten to desired thickness.
- Bake at 350°F for 10-12 minutes.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
