The perfect Vegan Chocolate Chip Cookie recipe—soft, gooey, and packed with rich chocolate flavor, made with simple, easy-to-find ingredients.
The best vegan chocolate chip cookies
There’s nothing like a melt-in-your-mouth chocolate chip cookie, and everyone should be able to enjoy that treat. These vegan cookies recreate the classic flavor you love while remaining completely dairy-free and egg-free.
They stay soft even once cooled and have a rich, satisfying texture. This is an easy go-to recipe for anyone baking for egg or dairy allergies—or for anyone who wants a delicious vegan cookie.
Ingredients & notes
- All purpose flour (or substitute whole wheat pastry flour)
- Salt
- Baking soda
- Baking powder
- White sugar
- Brown sugar
- Unsweetened applesauce — an egg replacement that keeps cookies soft and chewy
- Vegan butter — Earth Balance is a reliable brand for baking
- Vanilla extract
- Semi-sweet chocolate chips — check they are dairy-free; Enjoy Life is a good option for strict allergies
How to make vegan chocolate chip cookies
Step 1: In a bowl, whisk the flour, salt, baking soda, and baking powder until evenly combined. Set aside.
Step 2: In a separate large bowl, cream together the white sugar, brown sugar, unsweetened applesauce, softened vegan butter, and vanilla extract until smooth and combined.
Replacing eggs in vegan cookies
This recipe replaces eggs by using unsweetened applesauce along with baking powder and baking soda. The combination keeps the cookies tender and chewy without any eggs or dairy, delivering a rich flavor you wouldn’t expect from a vegan cookie.
Step 3: Add the dry ingredients to the wet mixture and beat until just combined. Fold in the chocolate chips gently so they’re evenly distributed.
Recipe note
Not all chocolate chips are vegan. Many contain milk ingredients, so check labels and choose dairy-free chips when needed.
Baking tips
Step 4: Use a mini cookie scoop or spoons to place rounded portions of batter onto a nonstick or parchment-lined baking sheet.
Step 5: Bake at 350°F (175°C) for 10–14 minutes. Around 12 minutes is ideal for a soft, chewy center. The tops should no longer look doughy and the edges should be set—avoid overbaking.
Step 6: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Fresh from the oven they’ll be slightly puffy and will flatten as they cool.
This recipe reliably produces tender, chewy vegan cookies that keep well and still taste great the next day.
Freezing cookie dough
To have fresh cookies on demand, scoop the dough into balls and freeze them on a tray. Transfer frozen dough balls to a freezer-safe bag with wax paper. Bake from frozen, adding a few extra minutes to the baking time.
Can you freeze baked cookies?
Yes. Store baked cookies in an airtight container or wrap them individually for best freshness. Thaw at room temperature when ready to enjoy.
More vegan desserts
- Vegan Peanut Butter Cups
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Muddy Buddies
- Vegan Chocolate Peanut Butter Fudge
- Chocolate Peanut Butter No Bake Cookies
- Best Vegan Apple Crisp
Vegan Chocolate Chip Cookies
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Ingredients
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup white sugar
- 2/3 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegan butter, softened
- 2 teaspoons vanilla extract
- 1 1/4 cups semi-sweet chocolate chips, dairy free
Instructions
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Whisk together the all purpose flour, salt, baking soda, and baking powder until combined. Set aside.
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In a large bowl, cream together the white sugar, brown sugar, applesauce, vegan butter, and vanilla extract.
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Add the dry ingredients to the wet, and beat to combine.
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Fold in the chocolate chips.
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Use a mini cookie scoop or spoons to portion the batter onto a baking sheet.
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Bake the cookies at 350°F (175°C) for 10–13 minutes, until the edges are set. Around 12 minutes works well. Allow cookies to cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Nutrition
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