This post may include affiliate links; see our disclosure policy.
This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!
Outrageously good is the only way to describe these vegan chocolate chip cookies! These have become a fan and family favorite and for good reason: they’re chewy with crispy edges, full of flavor, and filled with a generous sprinkle of chocolate chips.
These morsels are easy to make with simple ingredients, with nothing hard to find at the grocery store. Try them warm out of the oven and you will absolutely melt. They’re our house favorite chocolate cookies, and no one believes are vegan!
Featured reader comments
While we think these are the best vegan chocolate chip cookies, we wanted to make sure it wasn’t just our opinion! Several of our Instagram readers tested this recipe in their kitchens and here’s what they had to say:
- “I love these cookies! They have a great chewy texture with a nice crisp edge. They came together quickly and effortlessly. To taste these, you’d never think they were vegan!” -Lexi
- “Delicious! I’ve been trying to shift to a vegan diet but baked goods are one of the hardest things to substitute. These are amazing and taste just like my regular chocolate chip recipe, yum!!!! You can’t even tell there’s no butter!” -Natalie
- “All I can say is wow! These cookies blew me away. They are so delicious and I would never have guessed that they are vegan. I really like that they don’t call for any unusual ingredients. The directions were very easy to follow and the recipe came together really fast.” -Annika
PS A big thank you to all our recipe testers! Full feedback is listed in the comments section.
Secrets to the perfect cookie texture
Vegan baking requires substitution of a few key ingredients that make the texture of a cookie: butter and eggs. Butter is an important fat that adds texture and makes a cookie crispy and soft. Eggs make a smooth dough and help everything come together in a cohesive way. Let us tell you: it’s tricky to create a great vegan chocolate chip cookie recipe!
We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. So, we turned to a mix of oils (neutral oil and coconut oil), and used applesauce instead of eggs to bring the dough together. After tweaking and massaging the recipe, it worked even better than expected to get that chewy yet crispy cookie texture!
Ingredient notes
Here’s what you’ll need for these vegan chocolate chip cookies:;
- Neutral oil: You can use grapeseed, canola or vegetable oil; we use grapeseed.
- Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
- Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
- Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
- Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Here we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it. We found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
- All purpose flour, baking soda and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
- Dark chocolate chips: Look for dark chocolate chips that are marked “dairy free.” We love the brand Guittard 63%.
- Flaky sea salt: This is optional, but there’s nothing better than a good salty-sweet bite.
Tips for baking vegan chocolate chip cookies
This vegan chocolate chip cookie recipe is simple to put together with minimal equipment. The best part is that many cookie recipes require the dough to chill, but this recipe has no chilling at all. Because once you’ve made up your mind to bake them, who wants to wait hours or even overnight for chocolate chip cookies? Not us. Here are a few things to note about equipment that helps to pull these cookies together:
- Use a cookie scoop. If you have a 2 or 3 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18).
- Non stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake.
- Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature.
- Add 3 to 4 chocolate chips and salt after baking. Adding chocolate chips to the top makes for that signature cookie look.
Notes on substitutes
We recommend not substituting vegan butter for the oil in this recipe. We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. In addition, every brand of vegan butter is made with different ingredients, so a recipe becomes very brand specific.
Here the mix of neutral oil and coconut oil is key to the texture. Coconut oil is important because it is solid at room temperature: do not try to substitute it! However, we had a few recipe testers that used avocado oil for the neutral oil with good results.
We do not recommend substituting liquid sweeteners for the sugar in this recipe. Sugar is important to the texture of the cookies (using maple syrup has so much moisture that they become cake-like).
Variations
Want to try a few variations on theme? Go for our Vegan Oatmeal Cookies or Vegan Oatmeal Raisin Cookies, two similar recipes starring oats!
Storing leftovers
These vegan chocolate chip cookies are sublime warm from the oven, after sitting on the baking sheet for 10 minutes and cooling on a baking rack for 10 minutes. If you want to eat them this way, absolutely do it! But the cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:
- Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
- Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
- Store frozen for up to 3 months.
Dietary notes
This vegan chocolate chip cookies recipe is vegetarian, vegan, plant-based, and dairy-free. For egg free, go to Eggless Chocolate Chip Cookies. For gluten-free, go to Gluten-Free Chocolate Chip Cookies.
The Best Vegan Chocolate Chip Cookies
This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- ⅓ cup neutral oil (grapeseed, canola or vegetable)
- ¼ cup refined coconut oil (at room temperature)
- ½ cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- ⅓ cup unsweetened applesauce
- ½ tablespoon vanilla extract
- ⅛ teaspoon almond extract
- 2 cups [280 g] all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ cup plus 2 tablespoons dark chocolate chips (we used 63% Guittard)
- Flaky sea salt, optional
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
- In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
- In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 ¼ cups chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
- Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out about 50 grams per cookie). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled.
- While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).
Notes
Variations: Try our Vegan Oatmeal Cookies or Vegan Oatmeal Raisin Cookies, a similar concept using oats and raisins.
More vegan dessert recipes
These vegan chocolate chip cookies are our favorite chocolate chip cookie recipe: even though we don’t eat vegan regularly! They’re just that good. Here are a few more vegan desserts you’ll love:
- Try vegan cookie dough.
- Make vegan peanut butter cookies or vegan no bake cookies.
- Bake a pan of vegan apple crisp or mix up vegan chocolate pudding.
- Go for vegan ice cream, or pick from our favorite vegan desserts.
Being that chocolate chip cookies are my husband’s favorite, I’ve tried several vegan recipes of them in the last decade and none have been worth repeating. . .Until now! How about twice in a week! These are amazing! Kudos! I used unrefined coconut oil (we don’t mind the faint hint of coconut), and a combo of flours (AP w/ or whole wheat w/ bread flour,), all brown sugar, . . .they are so delicious and going fast! Thank you so much for this gem of a recipe!
So glad to hear that!
I love this recipe! Not even a flax egg which is my usual go-to! These are moist and have crunchy edges. Yum!
I can’t eat almonds so I don’t buy almond milk extract. Could I sub that for an extra 1/8 teaspoon of the vanilla extract?
These are the most delicious cookies I have ever made. The texture is amazing, chewy with a nice crispy outer.. amazingly delicious! So simple and yet so brilliant this is the perfect recipe!
These were easy to make and our whole family including kids enjoyed them! Slightly crispy outside with perfect softness inside (just the way a good cookie should be). My daughter’s best friend is vegan so we will share a couple with their family to see what they think too!
Very delicious! My husband enjoyed the coconut flavor from the oil. I used a baking sheet with parchment paper. I baked the first batch 12 minutes and the second batch 13 minutes. Second batch was a much nicer color. I did use my cookie scoop, I think it’s closer to 1 1/2 tablespoons rather than 2: I got exactly 24 cookies.
My girls LOVED them. I thought they were really great, too. They have a soft and pillowy texture, and are filled with chocolate. The salt on the top is the perfect compliment. 10/10! Will be making another batch soon!
I love these cookies! They turned out so well. They have a great chewy texture with a nice crisp edge. They came together quickly and effortlessly. I weighed my ingredients for the recipe. I ended up with 22 cookies at 42 grams per cookie, using a 3 tablespoon cookie scoop.
They baked up nice and golden. After they were done baking, I topped each cookie with 3 chocolate chips and maldon flaky salt. I also used a round cookie cutter just to make them more round. To taste these, you’d never think they were vegan and I would absolutely make them again! Also, they are just as good, if not better the next day. They almost get chewier! So good!
I used dark cookie sheets with parchment paper and baked for 10 minutes. Adding the extra chocolate chips on top is important if you want to use sea salt. It sticks better!
Overall, a great healthy alternative!
I shared the cookies with several family members, and the response was very positive! A couple of them are begging for the recipe. I am very comfortable with baking vegan treats as I have family members that are vegan, and this recipe surprised me!
I thought the cookies would spread, but they didn’t! They were the perfect size, chewy and soft and with a good crumb. They were easy to whip up, using pantry staples. I enjoyed one of the cookies after the suggested 10 minute cooling on the rack, and I could taste the coconut oil just a smidgen. I enjoyed another after the cookies had completely cooled and I could no longer taste it.
These were amazing!! Not too sweet and tasted like a really good chocolate chip cookie. My three year old said “mommy you get a prize- these are really good cookies!” My husband approved too! The recipe was easy to follow and i was thankful it used all regular ingredients.
Baked for 12 mins which was perfect. I would give them a 5/5. I love a recipe that includes normal ingredients and tastes great!
These were so easy and nice they didn’t use expensive vegan buttery stick! I had some trouble with spreading on the first sheet, so on the second sheet I really mounded them and that worked better.
They are definitely bigger than I normally make (happy husband) as I come from a long line of small cookie bakers! I liked the touch of almond extract. So overall, easy and tasty with a good chewy texture! 🍪
The recipe reads well and is easy to follow. I liked that you pointed out that the dough would feel slightly oily, to assure us that it’s okay! I love the sea salt finish on them. Adds a layer of depth to the cookie with the sweet and salty bites.
I liked them, and I thought some chopped walnuts would be a good addition for another dimension of flavor. I’d be happy, and confident, to treat my vegan friends with a batch of these cookies! My husband had no idea they were vegan, he loved them. :)
Taste testing again 24 hrs after baking, I would rank my pan baked 13 minutes as a more flavorful cookie than the 12 minutes baked cookies!
The cookies blew me away. They are so delicious and I would never have guessed that they are vegan. I really like that they don’t call for any unusual ingredients also. It seems like quite a few vegan recipes use ingredients most non-vegan eaters don’t really have at home so this was a nice change.
I already ate one whole cookie tonight and I’m pretty sure I’ll have at least one more before going to bed. They are just that good! The directions were very easy to follow and the recipe came together really fast which is always nice. I will without a doubt make these delicious cookies again.
Delicious!! Even though it’s a tiny amount, I could really taste the almond extract in the raw dough, but not in the baked cookie. I’ve been trying to shift to a vegan diet but baked goods are one of the hardest things to substitute- these are amazing and taste just like my regular chocolate chip recipe, yum!!!! You can’t even tell there’s no butter!
I took some of the cookies to a volunteer event and everyone was raving about them! They couldn’t believe they were vegan, and multiple people asked me for the recipe. One woman is vegan and was so excited because she couldn’t tell the difference.
My husband was also raving about them and said he likes them better than a regular chocolate chip cookie!
I liked them very much. I thought the texture and the ratio of crisp to chewy was perfect. Perfectly baked after 12 minutes. I left one out on the counter overnight and I thought it was even better today. Crispy on the outside and chewy on the inside. I also thought the dough was very easy to work with!
These turned out perfectly! They are soft and chewy and easy to make. Nobody knew they were vegan, and my brother in law (who is an excellent cook) would not stop talking about them. He asked for the recipe on the spot.