If you’ve doubted the possibility of having warm, soft and delicious vegan chocolate chip cookies that taste good, doubt no more! I found this jewel of a recipe while browsing through Pinterest (original recipe here).
These vegan chocolate chip cookies are so good, you won’t even know the difference.
What I enjoy most about these cookies is that it involves common ingredients that you probably already have in your kitchen.
The only thing I needed to find were chocolate chips that didn’t have milk added. But of course, I found them at my favorite store, Trader Joe’s.
Plan on attending a get together anytime soon? If so, these vegan chocolate chip cookies are a great option!
After baking sweets, I’m always looking to give them away so that I don’t have to stare at them and feel pressured to eat them all (you can relate, right?!).
I shared these cookies with 4 non-vegan folks and they absolutely loved them, so much so that I only had ONE!
They ended up taking them home, but all is well because I have another batch waiting for my in the freezer 🙂
So what are you waiting for? Get in that kitchen and get baking! Give this recipe a try and let me know what you think in the comments below!
Other Vegan Desserts You Might Enjoy:
- Brown Sugar Cookies
- Vegan Cranberry Oatmeal Cookies
- Vegan Lemon Cupcakes
- Vegan Strawberry Cheesecake Bites
- Vegan Spice Cake + Whipped Buttercream Icing
Tools You Might Need:
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Perfect Chocolate Chip Cookies!
- 1 cup Softened Vegan Butter (2 sticks of Earth Balance)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/4 cup Non Dairy Milk (I used almond)
- 1 tsp Vanilla extract
- 2 1/4 cups All-Purpose Flour
- 1/2 tsp Salt
- 2 tsp Baking Soda
- 1/2-1 cup Dairy Free Chocolate Chips
- Preheat oven to 350 degrees
- In a large bowl combine the softened butter and both sugars with a hand mixer until light and fluffy
- Add in your almond milk and vanilla extract and continue to mix well until well combined
- Add in the flour, salt, and baking soda and mix until flour is well combined and dough is formed
- Add in desired amount of chocolate chips. Mix with a spatula until well combined
- Roll dough into balls of your desired size and bake for 8-10 minutes at 350 degrees. I prefer smaller cookies, so if you choose to make them large, cooking time may need to be adjusted
- Remove from the oven when done baking. Allow to cool for a few minutes and enjoy!
Just made these and they are great! Recipe makes a TON of cookies. Gonna have to figure out what to do with them all. Thanks Desirée!
Ayoka, so glad you liked them! 🙂
What do you suggest if cookies are flat. They taste is good. I had to use rice milk because Grandson is allergic to soy and almonds. For his birthday cake I used the rice milk with apple cider vinegar added. It was very good and fluffy. Thank you. I would appreciate feedback of any kind.
Hi Carol, thanks for giving this recipe a try! Be sure you’re using softened vegan butter, not melted. I typically let mine sit out on the counter for a few hours (or overnight depending on the temp in my home). In addition, be sure to use the correct amount of baking soda (not powder).
The butter was softened but not overnight and I tried to be very careful with all my measurements. They are tasty, so I’ll just try them again. My grandson has so many allergies/mostly stomach issues that he is afraid to try new things. I’ll keep making things for him and hopefully he will realize soon they are safe on his belly. Thank You for your quick response.
maybe refridgerate the dough for about 30 min -1 hour before assembling? I always made it that way before. Before I went vegan. haha. And today I didn’t do that method and they came flat.. lol. But delicious!
These do not need extra salt if you are using Earth Balance Butter sticks. Those have salt in them and if you add the 1/2tsp of salt they are SO salty! I’m used to cooking with unsalted butter sticks and didn’t pay attention until too late. Had to add more sugar to counter the extreme salty flavor!
How many cookies does this make? (even an approx number will help!) I have a huge family and Im trying to see how much of ingredients I need since I am making multiple different kinds of cookies. Thanks!
Hey Amanda, about 2 dozen!
Too much baking soda. It made bitter after taste.
I just made these and they have a bitter baking soda aftertaste. I would half the amount of baking soda in this recipe next time.
Mine did as well. I actually thought 2 tsp seemed like too much & almost left one out but decided to just follow the recipe. They were also entirely too buttery for me.
If you want to try this recipe again, I had the same outcome the first time so I halved the baking soda and they are perfect! No weird taste and still fluffy. I personally also used apple sauce instead of butter and it still works great! Hope that helps 😊
Agree! Just made these and they would have been perfect with half the amount. Love how soft and delicious they are, just a little bitter from the baking soda 🙂
I just made these – and OMG they are incrediblleeeee. Recently went vegan, and its easier to make my own desserts now. Thank you!
Hi when you say 2 1/4 cups of flour…do you mean 2 cups of flour plus 1/4 cups of flour??
Yep, that’s right!
I was looking for a quick easy snack for my husband. These were delicious!
Thanks T, so glad your husband enjoyed them! 🙂
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The taste of the baking soda was really strong and bitter. I would halve the amount next time.
These were delicious but came out flat any suggestions
Hi Amie, thanks for giving this recipe a try! I always get the best results when following the recipe exactly. Be sure you’re using softened vegan butter, not melted. I typically let mine sit out on the counter for a few hours (or overnight depending on the temp in my home). In addition, be sure to use the correct amount of baking soda (not powder).
I thought these were great! I used half the amount of applesauce instead of butter, original soy milk, and mini chocolate chips. No bitter after taste here.
Thanks Jette! So glad you enjoyed these! 🙂
Hey! Would these work with gluten-free flour?
Hi Kiera! Unfortunately I don’t have much experience with GF flour, so I can’t say for sure if it would work or not, but may be worth a try! If you end up trying it, let me know how it goes!
These turned out to be amazing. Very soft and pillowy cookies. I made them slightly bigger and baked for about 10 minutes and I swear these are the best vegan cookies I’ve made so far. Such an easy recipe too! Highly recommend!
Hi, these look really good, but I’m just concerned they might spread out too far as vegan butter typically does. Are these more “cakey” and chewy or rather thin and firm?
Thanks and can’t wait to further explore your blog!
Hey Sydney, thanks for dropping by! I’ve made this recipe for friends + fam many times (it’s now a request lol) and never had an issue with them spreading. They come out as in the photos, so they’re more soft with lightly crisp bottoms.
Happy exploring!! 🙂
These cookies were BOMB.COM!!! I made them for my husband and we killed them! I had to 1/2 the recipe bc of Covid-19 and I subbed miyokos butter. Still soooo good! It’s now our new fave vegan cookie! I think next time I’ll add more salt bc miyokos was unsalted and add a lil more brown sugar but seriously thank you for giving us the chocolate chip cookie recipe we needed in these trying times!!!! 💛
So glad you enjoyed these! Thanks for your review 🙂
I absolutely love love these cookies! It’s my fourth time making them and they turn out perfect every time! But I was always curious, How long can I store these cookies for?
Hey Lena! So glad you enjoy them. I’d say up to 4 days if left out and 1 week if refrigerated. You could also freeze them for a few months as well!
I just tried this recipe and these cookies are excellent! Who needs eggs or dairy! I doubled up on the chocolate chips though, I’m a little out of control in the chocolate arena. 😁
Thanks Margaret! So glad you enjoyed these and thanks for sharing! 🙂
This is the third time I have made these cookies, and with minor adjustments in amounts and variations of the ingredients each time, they have only gotten better with each new batch. Tonight’s cookies are so far the perfect balance with all the tweaks, and we are so happy with the results!
My changes: I did half the amount of salt and baking soda. I also used cashew milk, and a combination of both light and dark brown sugars. Thank you so much for this recipe!
Made these this afternoon and they were lovely! I halved the ingredients and it still ended up making 18 medium cookies, and I switched the chocolate chips for orange chocolate and they were amazing! Thank you for the recipe
Hi. When you said to be used 2 1/4 cup flour, you didn’t mention what flour to use. AP flour or cake flour?
Hey Kendy, thanks for pointing that out. It’s all-purpose flour. If you’re interested, I have a salted version here too! https://www.icanyoucanvegan.com/easy-vegan-salted-chocolate-chip-cookies/
Loved the cookies, I will be making them again! They came out very soft and fluffy. I loved the texture and the taste. Thanks for a great recipe!
Best recipe yet! These melt in your mouth like a chocolate chip cookie should! Keeping this one forever!
Will the batter refrigerate/freeze well?
Hey Savanna, yes it will!
These are delish!! Next time however, I will cut back on the Baking Soda. I can definitely taste it. Very easy, one bowl dough. And, this recipe does make a LOT of cookies!
So easy and yummy!!!
CHOCOLATE CHIP COOKIES…
Desiree, girrrl!! these are crazy delicious!!! And as a vegan of 10 years, I can honestly say this is the VERY BEST vegan chocolate chip cookie I’ve ever had!!! I’ve tried so many, and these are top notch! So many recipes, have one thing or another wrong with them. From too much sugar, to weird unnecessary ingredients or the recipe itself was just a flop and didn’t bake well! These are super easy no nonsense incredible deliciousness…. This is a keeper, this one will go down in history! Never making another chocolate chip ever again, the search is over this is my GO TO now.
I substituted white sugar with coconut palm sugar & they’re still great just not as sweet.
I’ve tried a lot of vegan chocolate chip cookie recipes and this is my favorite so far! I did reduce the baking soda by half on second batch.
There’s nothing better than a warm chocolate chip cookie! Thanks for the great recipe, I can’t wait to make these!
I think these tasted amazing. I read the comments about the baking soda and about them flattening. I wish I would have read those comments before I made the dough. Like others, I was worried about 2 teaspoons being a lot for a cookie recipe. And, though I loved them, my kids both thought they had an odd flavor, that I could only attribute to the baking soda. Other than that, they looked big and fluffy, just like the picture on the recipe.