Soft, chewy, and perfectly sweet, these easy vegan chocolate chip cookies are packed with gooey chocolate in every bite. Simple to make and full of melt-in-your-mouth goodness, no one will ever believe they’re dairy-free!
There’s something about the smell of freshly baked chocolate chip cookies that brings all the comforts of home rushing back— especially as the weather cools down. Fall and winter baking just beg for nostalgic classics and these easy chocolate chip cookies never disappoint. And truth be told — some days just call for chocolate.
It’s hard to say whether my kids enjoy sneaking bites straight from the bowl more or eating warm cookies fresh from the oven. 😋 Either way, these memory-making moments are priceless.
When you’re craving a classic (vegan) chocolate chip cookie recipe, this one hits the spot…Every. Single. Time.
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Why this recipe works
These vegan chocolate chip cookies are soft, chewy, and seriously delicious. Melting the vegan butter gives them a chewy texture with just the right amount of spread. Whisking the melted butter with sugar dissolves the sugar and makes the dough smooth and glossy — hello, melt-in-your-mouth goodness!
Chilling the dough makes all the difference. It helps the cookies hold their shape and deepens the flavor. 30 minutes in the fridge is great, but overnight? Even better.
We make these cookies a little bigger because it gives you crispy edges with a soft, gooey center — just the way they should be. For the best results, I recommend weighing your ingredients (a scale makes life so much easier!). But if you don’t have one, no problem — just spoon the flour into your measuring cup and level it off with a knife. Easy and done.
Why you'll love these Vegan Chocolate Chip Cookies
- Soft and Chewy Texture: Every bite melts in your mouth with just the right amount of chew.
- Gooey Chocolate Chips: Loaded with gooey vegan chocolate chips, making sure you get that chocolatey goodness in every bite.
- Easy to Make: Simple ingredients and straightforward.
- Dairy-Free and Delicious: No one will believe these are vegan!
- Great for Any Occasion: Perfect for fall, winter, or whenever the craving strikes.
How to make these Vegan Chocolate Chip Cookies
Find the complete printable recipe with measurements below in the recipe card.
In a mixing bowl, whisk the melted vegan butter and brown sugar for 2–3 minutes until smooth and glossy. Add the maple syrup, vanilla, and plant-based milk, and whisk again until well combined.
In a separate bowl, combine the oat flour, all-purpose flour, baking soda, and salt.
Note: Before measuring out your flour, aerate with a spoon. This prevents over-packing the flour, as the flour will become heavy and compact as it sits in your flour container.
Gradually mix the dry ingredients into the wet until a dough forms (avoid over-mixing), then fold in the chocolate chips. Place the dough in the fridge for at least 30 minutes or up to overnight—this helps the cookies hold their shape, keeps them from spreading too much, and makes the flavor even better.
Scoop 3-4 tablespoons dough (57 grams to make 9 cookies and 42 grams to make 12) and place on the baking sheet, leaving 2 inches between each. Bake at 350°F for 11 minutes.
Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy!
What ingredients you'll need
- Oat flour and all-purpose flour
- Salt
- Light brown sugar
- Vegan butter
- Baking soda
- Maple syrup
- Plant-based milk
- Vanilla extract
- Vegan chocolate chips
What equipment you'll need
In a pinch substitutions
- Vegan butter: Substitute with coconut oil for a slightly different flavor.
- Brown sugar: Use coconut sugar if you prefer refined sugar-free cookies.
- All-purpose flour: Swap with gluten-free flour or whole wheat pastry flour
- Vegan chocolate chips: Try adding chunks for an extra gooey bite.
How to store Vegan Chocolate Chip Cookies
- At room temperature: Store cookies in an airtight container for up to 5 days.
- Freezer: Freeze cookie dough balls for up to 3 months. Just bake directly from frozen, adding a couple of minutes to the baking time.
FAQ
Don’t worry! Even if they look underbaked, they’ll firm up as they cool. Overbaking will dry them out, so stick to the recommended time.
Yes! Chilling allows for a better flavor, crispier edges, less spreading, and a firmer dough.
For the best results, I recommend weighing your ingredients with a kitchen scale. Measuring by grams is more accurate than using cups, giving a more consistent result.
More vegan cookie recipes
📖 Recipe
Vegan Chocolate Chip Cookies Recipe
Ingredients
- 1 cup + 1 tablespoon oat flour, 110g. For homemade, see Notes.
- ¾ cup all-purpose flour, 110g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegan butter, melted, 75g
- ½ cup light brown sugar, firmly packed, 110g
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons plant-based milk, such as almond, oat, or soy milk
- ⅓ cup vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, combine oat flour, all-purpose flour, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk the melted butter and brown sugar for 2–3 minutes until smooth, glossy, and slightly thickened.
- Whisk in maple syrup, vanilla, and non-dairy milk.
- Gradually stir the dry ingredients into the wet until just combined. Then, fold in vegan chocolate chips (be careful not to overmix).
- Refrigerate for at least 30 minutes to 24 hours (optional, but highly recommended). If chilled over an hour, let the dough sit at room temperature for 5–10 minutes or until it’s soft enough to scoop.
- Scoop 2 tablespoons (57g) of dough per cookie and place on the baking sheet, leaving 2 inches between each. Bake for 10–11 minutes (depending on your oven), rotating halfway if needed, until the edges are slightly firm. The centers will still look soft when you take them out—but they’ll firm up as they cool.
- Cool on the baking sheet: Let cookies cool on the sheet for 10 minutes before transferring to a rack to finish cooling.
Notes
- To make homemade oat flour, blend raw rolled oats on high until it becomes a fine meal.
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