The Best Vegan Chocolate Chip Cookies Recipe: Classic & Super Chewy (2024)

On the lookout for the best vegan chocolate chip cookies?

The good news is, you’ve come to the right place.

A delight for vegans and non-vegans alike, I promise, you’re going to love these perfectly chewy, classic cookies.

These Cookies are Vegan?

Can you guess the first thing people say when I share these vegan chocolate chip cookies with friends or people from my co-working space?

“But wait. These don’t have eggs or butter? How can that be? They taste… Normal?”

And I usually just laugh (because I know that everything *can* taste just as good — if not better — vegan), and say, “Nope, they’re totally vegan!”

In reality, these vegan chocolate chip cookies are just like the classic ones you grew up making and loving. This recipe uses the same exact ingredients, it simply omits the animal products. And trust me, after making these cookies, you’ll see that eggs, butter, and dairy milk are not necessary.

Sweet with a slight tinge of salty, chewy on the inside, and the perfect bite on the outside, this recipe is everything you wish for in a chocolate chip cookie.

After being vegan, the second best part about these cookies is that they’re super easy to make.

They don’t require any abnormal ingredients, just basic pantry and baking staples that you likely already have on hand.

I’m talking about flour, white and brown sugar, baking soda, salt, and dark chocolate bars. Almond milk, coconut oil, and vanilla extract.

And it’s as simple as that.

Here are a few of the specific ingredients I recommend:

• Pure Vanilla Extract
• Organic Extra-Virgin Coconut Oil
• Maldon Sea Salt Flakes (the best!)

How to Make Vegan Chocolate Chip Cookies

To make these cookies, you mix the dry ingredients together in a mixing large bowl. Next, mix the wet ingredients together into a smaller bowl, and add them into the dry ingredients.

Then, combine the wet and dry ingredients until you reach a cookie dough consistency. You may need to get in there with your hands, but that’s just part of the fun.

If you find that the dough is a bit too dry, you can just add a splash or two of extra almond milk.

Then, cover and refrigerate the dough for one or two hours. Line a baking tray with baking paper, form the dough into 1.5 inch balls, and bake for 11 minutes in a 375° F oven.

Then, sprinkle them with sea salt flakes (optional), and let them set and cool for about 15 minutes.

And lastly, enjoy your perfect vegan chocolate chip cookies. You’re going to love them!

Recipe Adaptation

I adapted this recipe from Chocolate Covered Katie, an amazing healthy dessert blog.

Here’s a little explanation of the changes I made.

I decided to roughly triple all of her measurements, so that the recipe yields two dozen cookies. I also mixed and matched my favorite flour, sugars, oil, and nut milk.

Chocolate chips have been swapped out for dark chocolate bars, because I love the combination of large chunks and small flecks of chocolate, which you accomplish through roughly chopping the bars.

You can also sprinkle on some sea salt flakes for that incomparable sweet and salty flavor combination.

Vegan Chocolate Chip Cookies

If you don’t typically make vegan food, then you may be genuinely surprised at how amazing these cookies are. I encourage you to try them out (and then keep experimenting with plant-based recipes).

And if you’re not a stranger to vegan desserts, then I expect you don’t need any convincing.

Get to baking.

Enjoy, friends!

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Did you make this vegan chocolate chip cookies recipe?

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