Craving warm, soft, and chewy chocolate chip cookies but want to keep things 100% plant-based? You’re in the right place!
This vegan chocolate chip cookie recipe is not only incredibly easy to make but also yields deliciously rich and gooey cookies that everyone will love—vegan or not. Whether you’re a seasoned baker or just starting out, these cookies come together quickly with simple ingredients you probably already have in your pantry.
Forget complicated substitutions or hard-to-find ingredients. This recipe uses everyday staples like flaxseed meal as an egg replacer and dairy-free butter alternatives to create that perfect cookie texture.
Plus, it’s a great way to satisfy your sweet tooth without compromising your plant-based lifestyle. So, grab your mixing bowl and get ready for some cookie magic that’s sure to become a staple in your baking repertoire!
Why You’ll Love This Recipe
This vegan chocolate chip cookie recipe is a true crowd-pleaser for many reasons. First, it’s simple and quick—no need for fancy ingredients or long prep times.
You can whip up a batch in under 30 minutes, making it perfect for last-minute treats or spontaneous baking sessions.
Second, the texture is spot-on: chewy edges with a soft, almost cakey center that melts in your mouth. The combination of dairy-free butter and flaxseed creates a moist crumb that rivals traditional cookies.
And of course, those melty vegan chocolate chips add the perfect burst of sweetness in every bite.
Lastly, this recipe is highly adaptable! Whether you want to add nuts, swap in different types of chocolate, or reduce the sugar, it’s easy to customize.
And if you’re interested in more delicious vegan recipes, be sure to check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or the Vegan Slow Cooker Recipe for Easy, Delicious Meals for more tasty ideas.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups (250g) | For structure |
| Baking soda | 1 tsp | Leavening agent |
| Baking powder | ½ tsp | Helps rise |
| Salt | ½ tsp | Enhances flavor |
| Vegan butter | ¾ cup (170g) | Softened; coconut oil can be used |
| Brown sugar | ¾ cup (150g) | For moisture and caramel notes |
| Granulated sugar | ¼ cup (50g) | For sweetness and crisp edges |
| Flaxseed meal | 2 tbsp | Mixed with water as egg replacer |
| Water | 6 tbsp | To mix with flaxseed meal |
| Vanilla extract | 1½ tsp | For flavor depth |
| Vegan chocolate chips | 1 cup (175g) | Use your favorite brand |
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Instructions
- Prepare the flax egg: In a small bowl, combine the flaxseed meal and water. Stir well and set aside for 5-10 minutes until it thickens to an egg-like consistency.
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl, use a whisk or electric mixer to beat the softened vegan butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add flax egg and vanilla: Mix in the flax egg and vanilla extract until fully incorporated.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Fold in chocolate chips: Gently fold the vegan chocolate chips into the dough, spreading them evenly throughout.
- Shape cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden but the centers still look soft.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
Tip: For extra chewy cookies, slightly underbake by pulling them out at 9-10 minutes and letting residual heat finish the job.
Variation: Substitute half the vegan chocolate chips with chopped walnuts or pecans for a nutty twist.
Tip: Use coconut sugar instead of brown sugar for a deeper caramel flavor and a lower glycemic index.
Variation: Add ½ teaspoon of cinnamon or a pinch of espresso powder to enhance the chocolate flavor.
Tip: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
| Nutrient | Amount per Cookie (approx.) |
|---|---|
| Calories | 140 kcal |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Fiber | 1 g |
| Sugars | 12 g |
| Protein | 1 g |
| Sodium | 95 mg |
Serving Suggestions
These vegan chocolate chip cookies are perfect on their own with a cup of your favorite dairy-free milk. For a fun twist, sandwich two cookies together with vegan vanilla ice cream for a homemade ice cream sandwich that’s sure to impress.
They also pair wonderfully with a warm cup of coffee or tea, making them ideal for afternoon snack breaks or cozy evenings. If you’re looking for more delightful vegan dessert ideas, try our Vegan Chocolate Milk Recipe Easy and Delicious Guide or explore the Vegan Halloween Dessert Recipes That Will Wow Your Guests for festive inspiration.
Conclusion
Baking the perfect vegan chocolate chip cookie doesn’t have to be complicated or time-consuming. This easy recipe gives you that classic cookie experience with a plant-based twist, using simple ingredients and straightforward steps.
Whether you’re new to vegan baking or a seasoned pro, these cookies are a guaranteed hit for any occasion.
Not only do they satisfy your sweet cravings, but they also show how delicious and accessible vegan baking can be. Don’t hesitate to experiment with the recipe and make it your own—add nuts, spices, or different types of chocolate to suit your taste.
For more wholesome and tasty vegan recipes, explore our collection like the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor or the Copycat Vegan Recipes: Make Your Favorites at Home.
Happy baking, and enjoy every bite of your homemade vegan chocolate chip cookies!
📖 Recipe Card: Vegan Chocolate Chip Cookie Recipe Easy
Description: Delicious and easy-to-make vegan chocolate chip cookies that are crispy on the edges and chewy in the center. Perfect for a quick, plant-based treat.
Prep Time: PT10M
Cook Time: PT12M
Total Time: PT22M
Servings: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
- 2 tablespoons non-dairy milk (almond or soy)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk flour, baking soda, and salt.
- In another bowl, mix melted coconut oil, brown sugar, granulated sugar, applesauce, and vanilla.
- Combine wet and dry ingredients; stir in non-dairy milk until dough forms.
- Fold in vegan chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are golden.
- Cool on a wire rack before serving.
Nutrition: Calories: 150 kcal | Protein: 1.5 g | Fat: 7 g | Carbs: 22 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Chocolate Chip Cookie Recipe Easy”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delicious and easy-to-make vegan chocolate chip cookies that are crispy on the edges and chewy in the center. Perfect for a quick, plant-based treat.”, “prepTime”: “PT10M”, “cookTime”: “PT12M”, “totalTime”: “PT22M”, “recipeYield”: “24 cookies”, “recipeIngredient”: [“1 cup all-purpose flour”, “1/2 teaspoon baking soda”, “1/4 teaspoon salt”, “1/4 cup coconut oil, melted”, “1/2 cup brown sugar”, “1/4 cup granulated sugar”, “1/4 cup unsweetened applesauce”, “1 teaspoon vanilla extract”, “1/2 cup vegan chocolate chips”, “2 tablespoons non-dairy milk (almond or soy)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk flour, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix melted coconut oil, brown sugar, granulated sugar, applesauce, and vanilla.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients; stir in non-dairy milk until dough forms.”}, {“@type”: “HowToStep”, “text”: “Fold in vegan chocolate chips.”}, {“@type”: “HowToStep”, “text”: “Drop spoonfuls of dough onto a baking sheet lined with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes until edges are golden.”}, {“@type”: “HowToStep”, “text”: “Cool on a wire rack before serving.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “1.5 g”, “fatContent”: “7 g”, “carbohydrateContent”: “22 g”}}
