These chewy vegan chocolate chip cookies are a classic for a reason. This is an easy recipe that everyone will love. They are made with simple ingredients you likely already have on hand.
I love vegan cookies; I think there is no surprise that desserts are my jam around here.
Classic chocolate chip cookies are like the holy grail of dessert.
They are just perfect.
I debated making this recipe because I have this Vegan Oatmeal chocolate chip recipe that is hard for me not to make because they are such good cookies.
But the oatmeal chocolate chip is not the same as a regular chocolate chip cookie recipe.
My family and I were on vacation to Missouri; we had to check out Branson, which was such a fun family vacation, but that is for another post. We flew in and out of Kansas City, Mo.
While we were there, we went to grab some food at Whole Foods before our flight went out.
They happened to have giant fat VEGAN chocolate chip cookies under a warmer, and we couldn’t not get them.
They were practically calling our names at that point.
We ate them on the way to the airport, every last bite, and wished we had grabbed more for the flight.
They were probably one of the best cookies I have ever had, and that’s saying a lot.
That was a long-winded explanation of why I needed these classic vegan chocolate chip cookies on the blog.
This is not the exact recipe for those cookies, but they are as close as I can remember the flavor, but not in thickness.
I am working on another vegan chocolate chip cookies recipe that is thick.
I brought these to a family function, and everyone raved about them. So, here they are for your family to enjoy as well!
Vegan Chocolate Chip Cookie Recipe Q&A
Can I make these gluten-free chocolate chip cookies?
Yes, use all-purpose gluten-free flour in a 1:1 ratio.
Can I use coconut oil instead of non-dairy butter?
You can, but I prefer the use of vegan butter for the flavor of these.
Is chocolate vegan?
It all depends on the chocolate you choose.
All chocolate starts out vegan, but milk fat is often added to make milk chocolate and therefore is no longer vegan.
There are a lot of chocolate chip brands that now provide a vegan version, or you can look for dark chocolate chips that are often vegan, but always check the back because they often times sneak milk in them.
We love Enjoy Life Chocolate Chips, Trader Joe Semi-Sweet. Costco sometimes carries a Kirkland brand in a big white bag.
There are other brands also; often, grocery store brands will have an option.
What do you need to make the best vegan chocolate chip cookies?
Check out the recipe card at the bottom of this post for the full recipe.
- oats or oat flour
- all-purpose flour
- baking soda
- vegan butter (earth balance, or whatever your favorite is)
- brown sugar
- white sugar
- vanilla extract
- non-dairy milk
- vegan chocolate chips or chocolate chunks
- flax egg or egg replacer
How do you make these perfect vegan chocolate chip cookies?
Start by making your flax egg. Grind some flax seeds, take 1 TB of the ground flax, mix with 2 TB water, stir, and let sit.
To grind my flax seeds, I use a small coffee grinder that has never actually been used for coffee, or you could use a food processor.
Grind your 1/4 cup oats to make oat flour.
Take your stand mixer fitted with the paddle attachment and large bowl.
Add your melty but not totally melted vegan butter and sugar, and mix until combined; this takes a minute or two.
Scrape the sides of the bowl before moving on to the next step.
Add your flax egg, baking soda, salt, cinnamon, vanilla, vinegar, and plant milk, and stir until combined.
Add your flour mixture, ground oats, and regular flour and mix until combined.
Last, add your vegan chocolate chips and stir.
Put the dough in the fridge for about 30 minutes, or if you are running low on time, place it in the freezer for 15 minutes.
Preheat your oven to 350 degrees, line two cookie sheets with Silpats or parchment paper, and set aside.
Take your chilled cookie dough and scoop out a small-medium cookie scoop of balls * I like to roll mine so they are more uniform, and place it on the prepared baking sheets.
Cook the dough balls, aka cookies, for 8-9 minutes. Do not overbake; they will still cook when they come out of the oven.
Let sit on the hot cookie sheet for about 8 minutes, then move to a cooling rack. Repeat with the remaining dough.
*Watch the baking time on the second set of cookies because they will be warmer as they are sitting out and not straight from the fridge.
Mine were done at the 8-minute mark.
How do you serve these amazing vegan chocolate chip cookies?
This delicious recipe is best served warm with or at room temperature.
You can eat these with a big glass of soy milk, in between ice cream, or just by themselves.
How do you store this great recipe?
These cookies can be placed in an airtight container on the counter for up to 5 days.
Can you freeze chocolate chip cookies?
Yes, these baked or balls of dough freeze great.
To freeze after they are cooked, take a cookie sheet and place the cookies on some parchment paper or the Silpat, then freeze individually for about an hour or until frozen through.
Then you can add them to an airtight container or freezer bag. They can stay frozen for up to 5 months.
Remove however many cookies you want and let sit on the counter until room temperature and then enjoy.
To freeze the dough balls, freeze individually on a cookie sheet like above; once frozen, add them to a freezer-safe ziplock bag and take out as many as you want; let defrost, then bake according to the recipe.
Want some more delicious vegan cookie recipes?
- 1/4 cup oats will be ground
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp cinnamon, ground
- 1/2 cup vegan butter, partially melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp white vinegar
- 3 TB plant milk
- 1 flax egg ( 1 TB flax meal + 2 TB water) or egg replacer
- 1.5 cups vegan chocolate chips
- 1/2 TB vanilla extract
- Start by making your flax egg. Grind some flax seeds, take 1 TB of the ground flax, mix with 2 TB water, stir, and let sit.
- Grind your 1/4 cup oats to make oat flour.
- Take your stand mixer fitted with the paddle attachment. Add your melty but not totally melted vegan butter and sugar, and mix until combined a minute or two. Add your flax egg, baking soda, salt, cinnamon, vanilla, vinegar, and plant milk, and stir until combined. Add your ground oats and regular flour and mix until combined. Last, add your chocolate chips and stir.
- Put the dough in the fridge for about 30 minutes.
- Preheat your oven to 350 degrees, line two cookie sheets with Silpats, and set aside.
- Take your chilled cookie dough, scoop out a small-medium cookie scoop of balls, and place it on the Silpat. Cook the cookies for 8-9 minutes. Do not overbake; they will still cook when they come out of the oven some. Let sit on the hot cookie sheet for about 8 minutes, then move to a cooling rack. Repeat with the remaining dough. The second batch will cook slightly quicker, closer to the 8-minute mark.
- *These cookies are very soft, they won't seem like they are done, but they will firm up a bit.
See blog post for recipe Q&A
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 138mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.