These Vegan Chocolate Chip Cookies are so good, they’ll fool your non-vegan friends every time. Who doesn’t love a good chocolate chip cookie?! And let’s be real, store-bought cookies come up short. This easy recipe is made in one bowl and ready in under 20 minutes. The hardest part of this recipe is letting the cookies cool before eating them.
For a Fall twist on vegan cookies, check out these Pumpkin Spice Chocolate Chip Cookies.
For more eggless cookie recipes, try these vegan Snickerdoodles, Oatmeal Raisin Cookies, easy Vegan Lemon Cookies, or classic vegan Shortbread Cookies.
Why You’ll Love These Cookies
- Simple ingredients – There are no special ingredients in these cookies. The most unique ingredient is the dairy-free chocolate chips, but most normal grocery stores carry them these days. I’ve never had trouble finding them.
- Soft & chewy – These cookies are super gooey and soft and they’ll stay that way when you store them, too!
- Quick & easy – Only 5 minutes of prep and 10-15 minutes of baking, and these cookies are ready to devour.
- Allergy-friendly – These vegan cookies are perfect for anyone with a milk or egg allergy, even if they aren’t vegan. These can also be made gluten-free by swapping the all-purpose flour with a 1:1 gluten-free flour blend.
Ingredients
- All-purpose flour – I prefer all-purpose flour for most of my baking, but you can always substitute gluten-free or wheat flour if that’s what you prefer.
- Sugar* – This recipe calls for both white sugar and brown sugar. I have used both dark brown and light brown sugar to make these cookies, and both have produced excellent results. If you don’t have brown sugar, using all white sugar is fine too. Just make sure to select a vegan variety (see notes).
- Vegan Chocolate Chips – These should be easy to find in the grocery store, but you can use any that you like!
- Plant milk – I prefer coconut or oat milk, but any plant milk will do.
- Vegetable oil – I use canola oil for these cookies, but you could use any neutral-flavored oil that you prefer. Or swap for melted vegan butter to keep these dairy free and vegan.
- Vanilla extract – This is a must for that traditional chocolate chip cookie taste!
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large bowl
- Spatula or large spoonn
- Cookie sheet
- Parchment paper
- Cookie scoop (optional)
- Wire rack (optional)
How to Make
This is a detailed step-by-step guide on how to make this full recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Preheat your oven to 325 degrees Fahrenheit.
Mix the Dry Ingredients
Start by combining the flour, sugar, baking soda, and salt in a large mixing bowl. Stir to combine.
Stir in the Wet Ingredients
Add in the plant milk, vegetable oil, and vanilla extract and mix. If the dough appears too wet at this stage, sprinkle in a few pinches of flour at a time, mixing until it is the correct consistency. Likewise, if the dough is too dry (or if you added too much flour), add in splashes of plant milk as you mix.
Add in the Chocolate
Once the dough is the correct consistency (shown above), add in the chocolate chips and mix until they are evenly distributed.
Form the Cookies
Then, using a cookie scoop or spoon, portion out about 12 equal-sized cookie dough balls onto a parchment-lined baking sheet.
Time to Bake
Bake at 325 degrees Fahrenheit for 12-15 minutes or until the edges begin to turn golden brown. Use a shorter baking time for softer, chewier cookies. Remove from the oven and allow to the cookies to cool before eating. Cool the cookies right on the cookie sheet for a firmer bottom and slightly crispy edges with chewy centers. Transfer them to a cooling rack to keep the chewy texture throughout.
That’s it! Enjoy!
How to Store
- Room Temperature: If you can manage not to eat these all right away, they will store well at room temp in an airtight container for up to 1 week.
- Freezer: You can also make several batches ahead of time and freeze these cookies for up to 6 months, so you will never be without chocolate chip cookies again!
More Tips
- Not Vegan? Replace the oil in this recipe with melted unsalted butter or 1 egg. Replace the plant milk with dairy milk. Use milk chocolate chips instead of non-dairy.
- Optional add-ins: chopped nuts, butterscotch chips, caramel chunks… the sky is the limit!
- Gluten Free? For gluten-free cookies, opt for a certified gluten-free flour blend instead.
FAQ
Yes! If it is easier for you to be hands off with the mixing, that is totally fine.
You can swap up to 1/2 the amount of all-purpose flour with whole wheat. If you swap more than that, the cookies will be too dry.
Bake for a shorter amount of time and let the cookies cool on a wire rack instead of on the baking sheet.
Vegan Chocolate Chip Cookies
Equipment
- Parchment paper
Ingredients
- 1 cup all-purpose flour
- ¼ cup white sugar*
- ¼ cup light brown sugar*
- ⅓ cup vegan chocolate chips
- ¼ cup coconut milk
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp canola oil
- ¼ tsp pure vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Combine the flour, baking soda, salt, and both sugars in a large mixing bowl. Stir to combine.
- Add in the coconut milk, canola oil, and vanilla extract into the bowl and stir. If the dough is too dry, add a few splashes of plant milk. If the dough is too sticky, add a few pinches of flour until the desired consistency is achieved.
- Stir in the chocolate chips until evenly distributed.
- Use a cookie scoop to make 12 equal-sized balls of dough. Space them evenly on a parchment-lined baking sheet.
- Bake at 325 degrees Fahrenheit for 10-15 minutes until slightly golden brown.
- Remove from the oven and allow to cool on the baking sheet.
- Serve and enjoy!
Notes
- Not Vegan? Replace the oil in this recipe with real butter or 1 egg. Replace the plant milk with regular milk.
- Optional add-ins: chopped nuts, butterscotch chips, caramel chunks… the sky is the limit!
- Gluten Free? Opt for a certified gluten-free flour instead.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on May 6, 2025
A classic chocolate chip cookie you’d never know was vegan. These are always a hit!
As a vegan, I’m always looking for a good vegan chocolate chip cookie recipe! I’m SO excited to try this! Thank you for sharing
These look delicious, thank you
Great recipe, I’m going to bake tonight!