Vegan Chocolate Chip Cookie Recipe Recipe
Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers. Here is the perfect vegan recipe for the traditional chocolate chip cookie you have been craving!
How to Make the Best Vegan Chocolate Chip Cookie Recipe
These vegan chocolate chip cookies prove that plant-based baking can be just as delicious as the traditional version. With crispy golden edges and irresistibly soft, chewy centers, these cookies deliver everything you love about classic chocolate chip cookies—without any dairy or eggs.
The secret to these perfect vegan cookies lies in a few key techniques. First, creaming the softened vegan butter with brown sugar creates that essential fluffy texture. Second, chilling the dough for at least 30 minutes is non-negotiable—it prevents the cookies from spreading too thin and helps achieve those coveted crispy edges. Finally, using dark chocolate chips adds a rich, intense chocolate flavor that pairs beautifully with the subtly sweet dough.
What makes this recipe especially convenient is that it comes together in just one bowl. You can easily customize these cookies with your favorite add-ins like chopped nuts, coconut flakes, or a sprinkle of flaky sea salt on top before baking. Whether you’re vegan or simply looking to try something new, these cookies are sure to become a household favorite.
Vegan Chocolate Chip Cookie Recipe
Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers. Here is the perfect vegan recipe for the traditional chocolate chip cookie you have been craving!
Ingredients
Cookie Dough
Optional Add-ins
Instructions
Make the Dough
- In a large bowl or stand mixer, cream together softened vegan butter with the brown sugar.
- Add milk and vanilla, fully beat until fluffy. Scoot the mixture to one side of the bowl.
- Add flour (spooned and leveled), baking soda, and salt to the bowl on the other side, and give the dry ingredients a quick stir. Then blend sugar/butter mixture with flour mixture until fully incorporated.
- Mix in the chocolate chips, along with any other additions.
- Refrigerate the dough for 30 minutes minimum. This is really key! If you leave longer than an hour you may need to let it soften a few minutes in order to scoop onto the tray.
Bake the Cookies
- Preheat the oven to 350°F.
- Scoop 1.5-ounce cookies (1½-inch diameter ball) onto a baking tray with a few inches of space around each one. It is important for the cookies to be cold going into the oven. If they have warmed up, slide the entire tray back into the fridge or freezer for 5-10 minutes.
- Bake in the preheated oven for 12-14 minutes.
- Let cool on the baking sheet for 20 minutes before moving to a wire rack. The cookies will be very soft fresh out of the oven but will firm up.
- Store in an air-tight container after they are cooled.
Notes
- The key to perfectly crisp edges with soft centers is chilling the dough before baking.
- For even better flavor, try adding a teaspoon of ground coffee to the dough.
- Make sure to use softened (not melted) coconut oil or vegan butter for the best texture.
