Finding a good vegan chocolate chip cookie recipe can feel like searching for a needle in a haystack. Between cookies that turn out too crumbly, too dense, or just plain disappointing, it’s easy to give up and assume that going plant-based means saying goodbye to this classic treat. I’ve been there, testing recipe after recipe while trying to create something that would satisfy both the vegans and non-vegans at our family gatherings.
These vegan chocolate chip cookies are the answer I’ve been looking for – they’re soft and chewy, easy to make with simple ingredients, and best of all, they taste just like the traditional cookies we all grew up loving. Even my pickiest cookie critics can’t tell the difference.
Why You’ll Love These Vegan Chocolate Chip Cookies
- Dietary friendly – These cookies are completely plant-based and can be customized with different flours to suit various dietary needs, from regular white flour to gluten-free oat flour.
- Simple ingredients – You only need basic pantry staples to make these cookies – no fancy egg replacers or hard-to-find ingredients required.
- Easy to make – The recipe uses a straightforward mix-and-bake method that even beginner bakers can master on their first try.
- Customizable recipe – You can switch up the type of flour, plant milk, and even the chocolate chips to create your perfect cookie variation – making this recipe super flexible for what you have on hand.
What Kind of Flour Should I Use?
For these vegan cookies, you’ve got several flour options that will each bring something special to your baking. White all-purpose flour is the most common choice and will give you that classic cookie texture we all know and love. Oat flour adds a slightly nutty taste and makes the cookies a bit more hearty, though they might spread a little less during baking. If you’re feeling adventurous, spelt flour is a great alternative that adds a mild, sweet flavor and creates cookies with a tender crumb. Just keep in mind that if you’re using oat or spelt flour, your cookies might need an extra splash of plant milk since these flours tend to absorb more liquid than all-purpose flour.
Options for Substitutions
These vegan cookies are super adaptable – here’s how you can switch things up:
- Flour: Already offering flexibility with white, oat, or spelt flour, you can also try whole wheat pastry flour or a gluten-free blend (just make sure it includes xanthan gum). Note that different flours may change the texture slightly.
- Plant-based milk: Any non-dairy milk works here – almond, soy, oat, or coconut milk. Just avoid strongly flavored ones unless you want that taste in your cookies.
- Chocolate chips: Feel free to use any vegan chocolate chips or chunks, or swap them with nuts, dried fruit, or vegan white chocolate chips. You could even do a mix!
- Oil/plant-based butter: While either works great, you can also use melted coconut oil or mashed banana (use 3 tablespoons if using banana, but note this will create a cakier texture).
- Sugars: The recipe already gives options for brown or coconut sugar, but you could also use date sugar or maple sugar. Just keep the ratio of granulated to brown-type sugar the same for the right texture.
Watch Out for These Mistakes While Baking
The biggest challenge when making vegan cookies is achieving the right texture – adding too much liquid can make them spread too thin and become crispy instead of chewy, so start with the recommended amount of plant milk and add more only if the dough feels too dry to form into balls.
Another common mistake is overbaking these cookies – they might look underdone at 10-12 minutes, but they’ll continue to firm up as they cool, so take them out when the edges are just starting to turn golden while the centers still look soft.
Temperature control is crucial – using melted butter or oil that’s too hot can make your cookies greasy and flat, so let these ingredients cool to room temperature before mixing them with your other ingredients.
For the best results, chill your dough for at least 30 minutes before baking – this prevents excessive spreading and helps develop a deeper flavor, plus don’t forget to leave space between cookies on the baking sheet as they’ll spread during baking.
What to Serve With Vegan Chocolate Chip Cookies?
These cookies are perfect with a cold glass of your favorite plant-based milk – I especially love them with oat milk or almond milk for dunking! If you’re serving these for dessert, try pairing them with a scoop of dairy-free vanilla ice cream to make an amazing cookie sandwich. For a cozy afternoon treat, serve them alongside a warm cup of coffee, hot chocolate, or chai tea (all made with non-dairy milk, of course). You can also pack these cookies in lunch boxes with some fresh fruit like strawberries or banana slices for a sweet but balanced snack.
Storage Instructions
Keep Fresh: These vegan cookies stay nice and chewy when kept in an airtight container at room temperature for up to 5 days. I like to put a piece of bread in the container – it’s an old trick that helps keep the cookies soft and prevents them from drying out.
Freeze: You can freeze these cookies either baked or unbaked! For baked cookies, place them in a freezer-safe container with parchment paper between layers – they’ll keep for up to 3 months. For cookie dough, roll it into balls, freeze on a baking sheet, then transfer to a freezer bag. When you’re craving fresh cookies, just bake them straight from frozen, adding 1-2 minutes to the baking time.
Make Ahead: The cookie dough can be mixed up and stored in the fridge for up to 3 days before baking. Just cover it well with plastic wrap or keep it in an airtight container. This is perfect when you want to prep ahead for a party or when you’re craving fresh-baked cookies throughout the week!
| Preparation Time | 15-30 minutes |
| Cooking Time | 11 minutes |
| Total Time | 2 hours 11-26 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 8-10 g
- Fat: 20-25 g
- Carbohydrates: 100-110 g
Ingredients
- 1 cup of your choice of white, oat, or spelt flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup either brown sugar or coconut sugar
- 1/3 cup chocolate chips
- 2 tablespoons of chosen milk (add more if necessary)
- 2 tablespoons oil or melted plant-based butter
- 1/4 teaspoon vanilla essence
Step 1: Combine Ingredients to Form Dough
Start by combining all dry ingredients in a bowl.
Once mixed, stir in the wet ingredients gradually.
The dough will appear dry initially, but continue stirring until it reaches a cookie-dough texture.
If the mixture remains too dry, add 1-2 tablespoons of extra milk of your choice to achieve the desired consistency.
Step 2: Chill the Dough
Once the dough is uniformly mixed, form it into one large ball.
Place the dough ball in the refrigerator for at least 2 hours, or freeze it until it is cold.
Chilling helps the dough firm up, making it easier to handle and bake.
Step 3: Prepare for Baking
Preheat your oven to 325°F (163°C).
While the oven is heating, take the chilled dough out and form it into smaller dough balls.
Arrange these balls on a greased baking tray, ensuring there is adequate space between each cookie to allow them to spread during baking.
Step 4: Bake the Cookies
Bake the dough balls on the center rack of the oven for 11 minutes.
The cookies will look slightly underdone when you remove them, but this is normal.
Let the cookies cool on the baking tray for about 10 minutes.
During this time, they will firm up to the perfect consistency.
Step 5: Adjust if Needed and Store
If you notice the cookies haven’t spread as much as desired (this can vary depending on climate), gently press them down with a spoon after baking.
You also have the option to make extra cookie dough balls and freeze them for future baking.
While I can only guarantee results with the specified flours, there’s room for experimentation if you’re feeling adventurous!