There’s nothing quite like the smell of freshly baked chocolate chip cookies filling the kitchen. These Homemade Vegan Chocolate Chip Cookies are soft in the center, slightly crisp around the edges, loaded with chocolate chips, and incredibly easy to make.
You don’t need eggs or dairy to make delicious chocolate chip cookies. This simple vegan recipe uses everyday pantry ingredients and comes together in one bowl, making it perfect for weeknight baking, weekend treats, or whenever a chocolate craving hits.
Whether you follow a vegan lifestyle or simply want to try a delicious dairy-free cookie, these cookies are sure to become a favorite.
Why You’ll Love These Vegan Chocolate Chip Cookies
- 100% vegan – No eggs, butter, or dairy.
- Easy to make – Simple ingredients and straightforward steps.
- Soft and chewy – Perfectly tender in the middle with lightly crisp edges.
- One-bowl recipe – Less cleanup after baking.
- Chocolate-packed – Plenty of vegan chocolate chips in every bite.
- Great for sharing – Perfect for parties, lunchboxes, holidays, or afternoon snacks.
Ingredients You’ll Need
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup vegan butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup vegan chocolate chips
- ½ cup chopped vegan chocolate, optional
- 2 tablespoons plant-based milk, if needed
How to Make Vegan Chocolate Chip Cookies
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
This prevents the cookies from sticking and makes cleanup easier.
Step 2: Cream the Vegan Butter and Sugars
Add the softened vegan butter, brown sugar, and granulated sugar to a large mixing bowl.
Beat or stir until the mixture becomes smooth and creamy.
The brown sugar helps give the cookies their delicious chewy texture and rich flavor.
Step 3: Add the Wet Ingredients
Add the applesauce and vanilla extract to the butter mixture.
Mix until everything is well combined.
The applesauce works as an egg substitute while also helping keep the cookies soft and moist.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture.
Stir just until a soft cookie dough forms. Avoid overmixing, as this can make the cookies tougher.
If the dough seems unusually dry, add plant-based milk 1 tablespoon at a time until it reaches the right consistency.
Step 5: Add the Chocolate Chips
Fold in the vegan chocolate chips.
If you're using chopped vegan chocolate, add it at this stage as well.
For extra chocolate flavor, reserve a few chocolate chips to press onto the tops of the cookies before baking.
Step 6: Chill the Dough
For thicker, chewier cookies, cover the bowl and refrigerate the dough for about 20–30 minutes.
While chilling isn't absolutely necessary, it can help prevent the cookies from spreading too much during baking.
Step 7: Shape the Cookies
Scoop approximately 2 tablespoons of dough for each cookie.
Roll the dough into balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Gently flatten the tops if desired.
Step 8: Bake
Bake for approximately 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Don't worry if the cookies appear a little underbaked in the center. They will continue to set as they cool.
Step 9: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes.
Then transfer them to a wire rack to cool completely.
For the ultimate treat, enjoy them while they're still slightly warm with a glass of your favorite plant-based milk.
Tips for Perfect Vegan Chocolate Chip Cookies
Use Softened Vegan Butter
Make sure the vegan butter is softened but not completely melted. Melted butter can cause the cookies to spread too much.
Don't Overmix the Dough
Once you add the flour, mix only until the ingredients are combined. Overmixing can result in dense or tough cookies.
Chill for Thicker Cookies
If you prefer thick, bakery-style cookies, chilling the dough before baking is highly recommended.
Don't Overbake
The cookies should look slightly soft in the center when they come out of the oven. They will firm up as they cool.
Add Extra Chocolate
Press a few additional chocolate chips onto each cookie immediately after baking for a beautiful bakery-style appearance.
Easy Variations
Vegan Double Chocolate Cookies
Replace ¼ cup of the flour with unsweetened cocoa powder and add extra vegan chocolate chips for a rich chocolate cookie.
Nutty Chocolate Chip Cookies
Add ½ cup of chopped walnuts or pecans to the dough.
Sea Salt Chocolate Chip Cookies
Sprinkle a tiny pinch of flaky sea salt over the cookies just before baking.
Peanut Butter Chocolate Chip Cookies
Add ¼ cup creamy peanut butter to the wet ingredients for a delicious peanut butter twist.
Oatmeal Chocolate Chip Cookies
Replace ½ cup of the flour with old-fashioned rolled oats for extra texture and chewiness.
How to Store Vegan Chocolate Chip Cookies
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
For longer storage, freeze the cookies in a freezer-safe container for up to 3 months.
You can also freeze unbaked cookie dough balls. Place them on a baking sheet until frozen, then transfer them to a freezer bag or container.
When you're ready to bake, place the frozen dough balls on a baking sheet and bake, adding a couple of extra minutes to the baking time.
Frequently Asked Questions
Are these chocolate chip cookies completely vegan?
Yes. This recipe uses vegan butter, applesauce, and vegan chocolate chips instead of traditional dairy butter, eggs, and milk.
Can I use another egg substitute?
Yes. Mashed banana, a commercial egg replacer, or a flax egg can work, although they may slightly change the flavor or texture.
Can I make these cookies gluten-free?
You can try replacing the all-purpose flour with a good-quality 1-to-1 gluten-free baking flour. Results can vary depending on the flour blend.
Why did my cookies spread too much?
The vegan butter may have been too warm or melted, or the dough may have needed more chilling time. Refrigerating the dough before baking usually helps.
Can I use coconut oil instead of vegan butter?
Yes, but the texture may be slightly different. Use solid coconut oil rather than fully melted oil for the best chance of maintaining the cookie's shape.
Recipe Card
Homemade Vegan Chocolate Chip Cookies
Prep Time: 15 minutes
Chill Time: 20–30 minutes
Bake Time: 10–12 minutes
Total Time: About 45–55 minutes
Servings: 18–20 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup softened vegan butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
- ½ cup chopped vegan chocolate, optional
- 2 tablespoons plant-based milk, only if needed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix softened vegan butter, brown sugar, and granulated sugar until creamy.
- Add applesauce and vanilla extract and mix well.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the vegan chocolate chips and optional chopped chocolate.
- Chill the dough for 20–30 minutes for thicker cookies.
- Scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or completely cooled.
Pro Tip: For extra chocolatey cookies, press a few additional chocolate chips onto the tops immediately after baking.
Want More Delicious Vegan Recipes?
If you enjoyed this vegan dessert, you’ll love having more plant-based recipes to try. My recommended Complete Plant-Based Recipe Cookbook includes 200 + Vegan Recipes, making it easier to discover new breakfasts, lunches, dinners, desserts, and snacks—all in one place.
Final Thoughts
These Homemade Vegan Chocolate Chip Cookies prove that you don't need eggs or dairy to make an irresistibly delicious batch of cookies. They're soft, chewy, chocolatey, easy to prepare, and made with simple ingredients.
Keep a batch in the freezer so you can have homemade cookies ready whenever a craving strikes. They're delicious on their own, but even better when served warm with your favorite plant-based milk.
If you're looking for an easy vegan dessert that everyone will love, this chocolate chip cookie recipe is definitely worth saving.
