Craving a chocolate chip cookie that is soft in the middle, slightly crispy around the edges, loaded with chocolate, and big enough to feel like a bakery-style treat?
These Easy Vegan Chocolate Chip Cookies are exactly what you need!
They are made without eggs or dairy, but you won’t miss either one. The cookies have a rich buttery flavor, a soft and chewy center, golden edges, and plenty of melted vegan chocolate chips in every bite.
The recipe uses simple ingredients and doesn’t require any complicated techniques. Whether you’re vegan or simply looking for an easy dairy-free and eggless cookie recipe, these cookies are perfect for satisfying a sweet craving.
Why You’ll Love These Vegan Chocolate Chip Cookies
There are many reasons to make these cookies at home:
- Soft and chewy centers
- Slightly crisp golden edges
- Extra-large bakery-style cookies
- Plenty of chocolate chips
- No eggs
- No dairy
- Easy ingredients
- Simple preparation
- Perfect for beginners
- Great for parties and gatherings
- Delicious warm from the oven
The secret to getting those big, soft and chewy cookies is using enough dough for each cookie, chilling the dough before baking, and avoiding overbaking.
Ingredients
For the Cookies
- ½ cup (115 g) vegan butter, softened
- ¾ cup (150 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) unsweetened plant-based milk
- 1 teaspoon apple cider vinegar
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255 g) vegan chocolate chips
Optional
- 2 tablespoons chopped vegan chocolate
- A small pinch of flaky sea salt for topping
How to Make Easy Vegan Chocolate Chip Cookies
Step 1: Prepare the Vegan Buttermilk
Add the plant-based milk and apple cider vinegar to a small bowl.
Stir gently and let the mixture sit for about 5 minutes.
It may look slightly curdled. That’s completely normal.
This simple mixture helps add moisture and tenderness to the cookies.
Step 2: Cream the Vegan Butter and Sugars
Place the softened vegan butter, brown sugar, and granulated sugar in a large mixing bowl.
Beat for about 2–3 minutes, until the mixture becomes creamy and slightly fluffy.
Add the vanilla extract and mix again.
For the best texture, make sure your vegan butter is softened but not completely melted.
Step 3: Add the Wet Ingredients
Pour the plant-based milk mixture into the bowl with the butter and sugar.
Mix until everything is well combined.
Don’t worry if the mixture looks slightly uneven at this point.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together:
- All-purpose flour
- Baking soda
- Salt
Mix well so the baking soda and salt are evenly distributed.
Step 5: Combine Everything
Gradually add the dry ingredients to the wet mixture.
Mix gently until a thick cookie dough forms.
Avoid overmixing. Once the flour has been incorporated, stop mixing.
Overmixing can make your cookies less tender.
Step 6: Add the Chocolate Chips
Fold the vegan chocolate chips into the dough using a spatula or wooden spoon.
Make sure the chocolate chips are evenly distributed throughout the dough.
For extra chocolate flavor, you can also add a few pieces of chopped vegan chocolate.
Step 7: Chill the Dough
Cover the bowl and place the cookie dough in the refrigerator for at least 30 minutes.
This step is highly recommended.
Chilling helps the dough become firmer and makes it easier to create thick, bakery-style cookies. It also helps prevent the cookies from spreading too much during baking.
If you have time, you can chill the dough for up to a few hours.
Step 8: Prepare the Oven
Preheat your oven to 350°F (180°C).
Line a baking sheet with parchment paper.
Make sure there is enough space between the cookies because they will spread slightly as they bake.
Step 9: Make Large Cookies
For truly massive bakery-style cookies, scoop approximately 3 tablespoons of dough per cookie.
Roll each portion into a ball and place it on the prepared baking sheet.
For an extra attractive appearance, press a few additional chocolate chips onto the top of each dough ball.
This gives the finished cookies a beautiful bakery-style look.
Step 10: Bake
Bake the cookies for approximately 11–13 minutes.
The edges should look set and lightly golden, while the centers should still look slightly soft.
Don’t wait for the centers to become completely firm in the oven.
The cookies will continue to cook from the residual heat of the baking sheet as they cool.
Step 11: Let Them Cool
Remove the baking sheet from the oven and let the cookies rest for about 10 minutes.
They will become firmer while cooling while maintaining a soft and chewy center.
For an extra special finish, sprinkle a tiny amount of flaky sea salt over the warm cookies.
Then transfer them to a cooling rack.
Tips for Soft, Massive Vegan Cookies
1. Don’t Skip the Chilling Step
Chilling the dough is one of the easiest ways to get thicker cookies.
Cold dough spreads more slowly in the oven, helping the cookies maintain a thicker shape.
2. Don’t Overbake
This is one of the most important tips.
The cookies may look slightly underbaked in the center when you remove them from the oven.
That’s exactly what you want.
As they cool, the centers will set while remaining soft and chewy.
3. Make Large Dough Balls
If you want massive cookies, don’t make tiny portions.
Using around 3 tablespoons of dough per cookie creates larger, thicker cookies with a soft center.
4. Use Good-Quality Vegan Chocolate
Chocolate makes up a large part of this recipe, so choosing good-quality vegan chocolate chips can make a noticeable difference in flavor.
5. Use Softened Vegan Butter
Very cold butter can make the dough difficult to mix, while completely melted butter can cause the cookies to spread too much.
Softened butter gives you a creamy dough with better structure.
6. Add Extra Chocolate on Top
Before baking, press a few additional chocolate chips or chopped chocolate pieces into the tops of the dough balls.
This creates beautiful pools of melted chocolate after baking.
How to Make the Cookies Even Softer
If your goal is an especially soft cookie, focus on three things:
First: Don’t overbake them.
Second: Don’t use too much flour.
Third: Store them properly after cooling.
Airtight storage helps prevent the cookies from drying out.
Can You Make the Dough Ahead of Time?
Yes!
You can prepare the cookie dough ahead of time and keep it covered in the refrigerator.
When you’re ready to bake, scoop the chilled dough and place it directly onto the baking sheet.
If the dough becomes very firm, let it sit at room temperature for a few minutes before scooping.
You can also freeze individual portions of cookie dough for later.
How to Store Vegan Chocolate Chip Cookies
Once completely cooled, place the cookies in an airtight container.
They can be kept at room temperature for approximately 4–5 days.
For the softest texture, keep them well sealed.
You can also freeze baked cookies for longer storage.
Place them in a freezer-safe container and separate layers with parchment paper.
How to Reheat the Cookies
Want that fresh-from-the-oven experience again?
Place a cookie in the microwave for approximately 10–15 seconds.
The chocolate will become soft and slightly melted again.
Be careful not to overheat it.
Easy Ingredient Substitutions
Plant-Based Milk
You can use almond milk, oat milk, soy milk, or another unsweetened plant-based milk.
Vegan Butter
Vegan butter gives these cookies a classic buttery texture.
If necessary, some coconut oil may work, but the texture can be slightly different.
Brown Sugar
Brown sugar contributes moisture and chewiness. For the best texture, use it if available.
Chocolate Chips
You can replace some of the chocolate chips with chopped vegan chocolate for larger melted chocolate pockets.
Delicious Variations
Once you’ve mastered the basic recipe, try changing it up.
Peanut Butter Chocolate Chip Cookies
Add a few tablespoons of creamy peanut butter to the dough for a rich peanut butter flavor.
Double Chocolate Cookies
Replace a small portion of the flour with unsweetened cocoa powder and add extra chocolate chips.
Chocolate Walnut Cookies
Fold chopped walnuts into the dough for extra crunch.
Sea Salt Chocolate Cookies
Add a small pinch of flaky sea salt to the tops immediately after baking.
The combination of sweet chocolate and salty flavor is delicious.
Frequently Asked Questions
Are these chocolate chip cookies completely vegan?
Yes. The recipe is made without eggs and dairy. Make sure the vegan butter, chocolate chips, and other packaged ingredients you choose are labeled vegan.
Why do vegan cookies sometimes spread too much?
Cookies can spread excessively when the dough is too warm, the butter is too melted, or there isn’t enough flour.
Chilling the dough before baking can help create thicker cookies.
How do I make vegan cookies soft and chewy?
Use brown sugar, avoid overmixing the dough, chill it before baking, and remove the cookies from the oven while the centers are still slightly soft.
Can I make smaller cookies?
Absolutely.
Use about 1–2 tablespoons of dough per cookie and reduce the baking time. Start checking them after about 8–10 minutes.
Can I freeze vegan cookie dough?
Yes. Portion the dough into individual balls and freeze them in an airtight container.
When ready to bake, you can bake them from frozen, adding a few extra minutes to the baking time.
Why are my cookies hard after cooling?
The most common reason is overbaking.
Remember that cookies continue to firm up as they cool. Removing them when the centers still look slightly soft helps maintain a chewy texture.
Recipe Card
Easy Vegan Chocolate Chip Cookies
Prep Time: 15 minutes
Chilling Time: 30 minutes
Bake Time: 11–13 minutes
Total Time: About 56–58 minutes
Servings: 10 large cookies
Course: Dessert
Cuisine: American-inspired
Diet: Vegan
Ingredients
- ½ cup (115 g) vegan butter, softened
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) unsweetened plant-based milk
- 1 teaspoon apple cider vinegar
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255 g) vegan chocolate chips
Instructions
- Mix plant-based milk with apple cider vinegar and let sit for 5 minutes.
- Beat softened vegan butter with brown sugar and granulated sugar until creamy.
- Add vanilla and the plant-based milk mixture.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Mix just until a thick dough forms.
- Fold in the vegan chocolate chips.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (180°C).
- Scoop approximately 3 tablespoons of dough for each large cookie.
- Place on a parchment-lined baking sheet with space between them.
- Bake for 11–13 minutes.
- Remove when the edges are golden and the centers are still slightly soft.
- Let cool on the baking sheet for 10 minutes.
- Transfer to a cooling rack and enjoy.
Final Tips for the Best Results
For the best soft, massive, and delicious vegan chocolate chip cookies, remember these simple rules:
Chill the dough. This helps create thicker cookies.
Don’t overbake. Soft centers are exactly what you want.
Use generous portions. Larger dough balls create that impressive bakery-style appearance.
Add extra chocolate. A few chocolate chips on top make the cookies even more irresistible.
Let them cool before moving them. Freshly baked cookies are delicate and need time to set.
Most importantly, don’t be afraid if the cookies look slightly soft when they first come out of the oven. That’s the secret to achieving that delicious chewy center.
Final Thoughts
These Easy Vegan Chocolate Chip Cookies are everything a great cookie should be: soft, chewy, chocolatey, satisfying, and easy to make.
You don’t need eggs or dairy to create an incredible homemade cookie. With simple ingredients, a little chilling time, and the right baking technique, you can make large bakery-style cookies right in your own kitchen.
Serve them warm with a glass of your favorite plant-based milk, share them with friends and family, or keep a batch ready whenever a chocolate craving strikes.
If you love easy vegan desserts, save this recipe and explore more delicious treats from Vegan Sweet Delights