These gooey, soft, chewy and slightly crunchy vegan chocolate chip cookies are incredible! So easy to make and the perfect way to satisfy a sweet tooth, but in a totally vegan way.
There really is no way to describe just how amazing these vegan cookies are! Loaded with chocolate chips, you are going to want to make these vegan chocolate cookies over and over again.
I made these for a vegan friend that needed a pick-me-up and they were very well received. When you are having a bad day, cookies make everything better!
If you are looking for some other cookie recipes (all which can be veganised), they why not try our Air Fryer Cookies, Nice Cream Cookie Sandwiches, Mini Egg Cookies, 2 Ingredient Healthy Cookies or Almond Butter Cookies?
Why you will love them
- The perfect chocolate chip cookie - These are just incredible! Gooey, soft, chewy, with a slight crunch. You won't try a better vegan chocolate chip cookie.
- Vegan - Just a few easy changes and you can make cookies vegan. Nobody has to miss out.
- Adaptable - Use this recipe as a base and then adapt it with a few add-ins to make a different cookie every time.
- Store well - You can store these for a few days, or even freeze the cookie dough balls and bake from frozen.
Ingredients and substitutions
- Vegan margarine - This is what we used instead of butter to make these vegan cookies. You can use a vegan margarine, or a vegan block of butter instead.
- Sugar - We used a mixture of caster sugar and brown sugar to add crunch and colour.
- Vanilla - Make sure you use vanilla extract rather than essence, as it has it has a more natural flavour.
- Flour - We used plain flour (all-purpose).
- Baking powder and baking soda - This helps the cookies to rise and get nice and fluffy.
- Salt - This is essential in chocolate chip cookies in our opinion, as it really brings out the flavour of the chocolate.
- Dairy free milk - This is what is used instead of an egg. We went with oat milk.
- Vegan chocolate chips - This is the other change that needs to be made to make the cookies vegan. We used Callebaut 70% Dark Chocolate Chips, as they are our favourite. You could just chop up your favourite bar of vegan chocolate though.
A full ingredients list with measurements is in the recipe card below.
How to make vegan chocolate chip cookies - Step by step
Prep: Preheat your oven to 175°C/350°F/Gas 4.
One: In a bowl add the margarine, sugars and vanilla (a). Mix well to combine (b).
Two: Add the flour, baking powder, baking soda and salt (a). Mix well again (b).
Three: Add the oat milk and chocolate chips (a). Mix well once more (b).
Four: Divide into nine equal balls and place onto a lined baking sheet.
Five: Bake for 10 minutes.
Six: Allow to cool for around 5 minutes. These are best served warm.
What we love about cookies is how easy they are to adapt. Use this recipe as a base and then add in extra ingredients. Other add-ins that work well are:
- White chocolate chips (vegan)
- Freeze dried raspberries
What to serve with chocolate chip cookies
These are pretty big, so we wouldn't serve it with anything else to eat, maybe some fruit on the side to lighten it all up a little. However, we do love a hot drink or smoothie to go with one of these for an afternoon pick-me-up. Why not try one of these (all of which can be veganised):
- Hot Chocolate Spoons
- Chai Tea Latte
- Banana Milk
- Cinnamon Coffee
- Apple Pie Smoothie
- Slow Cooker Hot Chocolate
- Cinnamon Mocha
Store: These are best eaten on the day of baking, but even though we could happily eat an entire batch of these in one day, it's not a great idea! You can store these in an air tight container and they will keep for 3 days.
Freeze: If you want to freeze cookies, we would recommend freezing the dough rather than the cooked cookies, and you can bake them from frozen. They will take around 13-14 minutes to cook from frozen. You can freeze the cooked cookies too. Wrap them individually and then put into a freezer bag and they will keep in the freezer for 3 months.
Defrost: You can defrost them at room temperature.
Reheat: If you want to refresh the stored cookies, put them in the microwave for 20 seconds or the oven for 2-3 minutes to warm them though. Cookies should always be served warm.
Frequently Asked Questions
Yes, you could use this recipe to make a giant vegan cookie. It will take about 20 minutes in the oven.
Yes, you can use a stand mixture, but you can also beat the butter and sugar by hand.
Make sure you have measured your flour correctly. However, if the dough is still too dry to roll into balls, then add a tablespoon or two more of oat milk.
If they did not spread in the oven, then push them down with a fork when they are still warm when they come out of the oven.
Ovens will vary, but we found they are the perfect texture after 10 minutes. But check them after 8 minutes. If you want a chewier cookie, then cook for 12 minutes.
More vegan dessert recipes
Vegan Chocolate Chip Cookies
- 100 g (0.9 cups) Vegan margarine
- 60 g (0.25 cups) Light brown sugar
- 50 g (0.25 cups) Caster sugar
- 1 teaspoon Vanilla extract
- 125 g (1 cups) Plain flour
- 0.25 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 120 g (0.66 cups) Dark chocolate chips - vegan
- 1 pinch Sea salt
- 1 tablespoon Oat milk
- Preheat your oven to 170°C/150°C(fan)/350°F/Gas 4.
- In a bowl add 100 g Vegan margarine, 60 g Light brown sugar, 50 g Caster sugar and 1 teaspoon Vanilla extract. Mix well to combine.
- Add 125 g Plain flour, 0.25 teaspoon Baking powder, 0.25 teaspoon Baking soda and 1 pinch Sea salt. Mix well again.
- Add 1 tablespoon Oat milk and 120 g Dark chocolate chips. Mix well once more.
- Divide into nine equal balls and place onto a lined baking sheet.
- Bake for 10 minutes.
- Allow to cool for around 5 minutes. These are best served warm.
- If you want a slightly crunchier cookie, then put them in the oven for 2 minutes longer.
- You can use light brown sugar instead of dark, but you won't get the same caramel flavour.
- You can make smaller vegan chocolate chip cookies, and they will only need 7-8 minutes in the oven.
- Vegan butter brands can vary a lot, so if your mixture seems too runny, you might need to add a little more flour, or even some oats.
- Be aware that these cookies expand when they are in the oven, so make sure there is space between them on the baking tray.
- When the vegan cookies come out of the oven, press a few chocolate chips into them whilst they are still warm so they look extra chocolatey.
- They will still be very soft when they come out of the oven but they will firm up as they cool.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.