These are hands down the best vegan chocolate chip cookies you will ever make! Crispy on the outside, super chewy in the middle, with tons of melty chocolate. This recipe is quick and easy to make with just 1 bowl needed and only 10 ingredients that you likely already have in your pantry (including a secret ingredient that gives these cookies their unique texture)! These cookies taste even better than the traditional version- no one will know they are vegan! 🍪
This isn't my first vegan chocolate chip cookie recipe. Chocolate chip cookies were actually the first recipe I ever veganized! I already have a recipe for Pumpkin Chocolate Chunk Cookies and Oatmeal Chocolate Chip Cookies here on the blog, and if you're looking for my original classic chocolate cookie recipe, you can find it on page 161 in my first cookbook Fuss-Free Vegan, and while I still love that original recipe, I've been writing vegan recipes for over 9 years now, and I've learned a few new tricks along the way. In this new recipe, I'm sharing with you my latest tips and tricks. (And one of these tips might sound a little weird, but you just have to trust me on this)!
Tips and Tricks for the best vegan chocolate chip cookies:
Tip 1 - Chop your chocolate: buying a bag of chocolate chips will work in a pinch, but for the best chocolatey experience I recommend buying a bar of vegan chocolate and then using a knife to chop it up. By doing this your cookies will have a variety of large chunks of chocolate and smaller pieces. This variety of textures will make for the most amazing chocolatey cookie! I honestly don't even buy the fanciest, I usually pick up a huge (10.5oz) store brand bar of dark chocolate which is under $6 and it works great. Once you start chopping your chocolate, you will never go back!
Tip 2 - Add Vinegar to Your Cookies: Yes, you read that right. This is a trick I learned when I was just a kid! Adding a small touch of vinegar to your cookie dough will cause a chemical reaction that makes the cookies extra chewy, and I promise you can't taste the vinegar! It's a tiny detail but it makes a big difference.
Tip 3 - Apple Sauce Instead of Eggs: Using apple sauce in place of eggs in the recipe not only makes these cookies vegan, but it adds a ton of moisture which helps keep the cookies moist and chewy (instead of dry and hard, no thanks)!
Common Questions:
What makes a cookie plant-based? What are vegan cookies made of?
Traditionally, cookies are made with cow butter, eggs, and chocolate that contains dairy. Vegan (or plant-based) chocolate chip cookies contain no animal products at all. Instead of cow butter, this recipe calls for vegan butter (also known as plant-based margarine). My go-to brand for baking is Earth Balance Buttery Spread. Instead of eggs, I use apple sauce which adds the perfect amount of moisture. And instead of dairy-filled chocolate chips, I use vegan dark chocolate, which could be any kind of chocolate that doesn't contain dairy as an ingredient.
Are all chocolate chips vegan? Where to find vegan chocolate chips?
Not all chocolate chips are vegan, many contain dairy so make sure you check the ingredients. There are some brands that are specifically vegan such as Enjoy Life, or you can find accidentally vegan chocolate chips by checking the ingredients of the brands in your grocery store. Just ensure that the chocolate chips do not contain dairy. For this recipe, I actually prefer buying a large bar of dark chocolate (check to make sure that it's vegan), and chopping it.
What should the cookie dough feel like? How to fix sticky dough?
This cookie dough is soft and sticky. Just ensure that you measure accurately and you should have the perfect dough. However, vegan butter brands can range in water content, so if you feel that your cookie dough is too dry, add a touch more applesauce, or if you think your dough is too sticky, add a bit more flour. Try to stick close to the original measurements as possible for the best results.
What makes these cookies so perfect?
They are crispy on the outside, and perfectly chewy! They are sweet (but not too sweet), buttery, and oozing with melty chocolate. These cookies are easy to make, use only 1 bowl and 10 ingredients, and will stay chewy for days when kept at room temperature or freeze wonderfully as well.
Are vegan cookies healthy?
While vegan cookies are a bit healthier as they do not contain any cholesterol or harmful animal proteins, these are not a health food. If you want a healthy vegan cookie, try my Healthy Vegan Breakfast Cookies recipe.
Why are my vegan cookies flat?
Likely because you flattened the cookies before baking them. Make sure you have nice round balls of dough on your cookie sheet and do not flatten them at all. If you did this and you still find your cookies are a bit flat, it is likely due to the vegan butter brand you are using. Next time try adding 1 - 2 tablespoons extra flour to your dough. Another option is to try chilling your cookie dough before baking.
How to Bake Vegan Chocolate Chip Cookies?
Bake them at 350F (180C) on a parchment paper lined baking sheet for 12 - 15 minutes until golden around the edges. Leave them on the pan to cool for the best chewy texture. YUM!
How to make the best vegan chocolate chip cookies ever!!!!
Preheat your oven to 350F. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar.
Add in the flour, baking soda, and salt, and use a spatula or wooden spoon to mix well. Lastly, stir in the chocolate. While you can get away with chocolate chips, I highly recommend buying a bar of chocolate and chopping it yourself for the best taste and texture.
Take about 2 tablespoons of cookie dough (I used a cookie scoop), and place the ball of dough on the prepared baking sheet. Repeat, giving each cookie room to spread making about 18 cookies. Do not flatten the cookies. Bake 12 - 15 minutes until the edges are just beginning to brown. Allow the cookies to cool on the pan.
The cookies will be puffy when you first remove them from the oven but will flatten more as they cool. They will also get chewier as they cool, and will become super chewy when left overnight uncovered at room temperature.
These cookies are:
- Easy to make
- 10 ingredients
- 1 bowl
- Crispy on the outside
- Chewy in the middle
- The perfect cookie.
More Delicious Vegan Cookie Recipes:
Vegan Pumpkin Chocolate Chip Cookies
Easy Chewy Vegan Molasses Cookies
Vegan Soft Frosted Sugar Cookies
Vegan Oatmeal Chocolate Chip Cookies
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
The Best Vegan Chocolate Chip Cookies
Ingredients
- ¾ cup brown sugar, packed
- ½ cup white sugar
- ½ cup vegan butter, melted
- ¼ cup applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar, (trust me on this)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz chopped vegan chocolate
Instructions
- Preheat your oven to 350F (180C). Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar. Add in the flour, baking soda, and salt, and use a spatula or wooden spoon to mix well. Lastly, stir in the chocolate.
- Take about 2 tablespoons of cookie dough (I used a cookie scoop), and place the ball of dough on the prepared baking sheet. Repeat, giving each cookie room to spread making about 18 cookies. Do not flatten the cookies. Bake 12 - 15 minutes until the edges are just beginning to brown. Allow the cookies to cool on the pan. The cookies will be puffy when you first remove them from the oven but will flatten more as they cool. They will also get chewier as they cool, and will become super chewy when left overnight uncovered at room temperature.
Notes
Nutrition
More Vegan Desserts You Might Enjoy:
Stephanie says
I followed recipe to the tee. The batter was soft. I was going to refrigerate but opted to keep following recipe… they look like pancakes:/
Carol says
OMG these are SOOOO good. The only problem about these cookies is....it's impossible not to eat them all in a day! Be warned. Bake at your own risk .
P.S. I have never made a bad recipe from Sam. I have all 3 of her books and can't imagine life without them. Just saying. Buy them!
Jess @ IDTLC Support says
That's so sweet! We all appreciate your support!
Manfred Louwrier says
They are delicious! A tad too sweet and fat for my taste. I used metric, but that shouldn't be a problem?
The cookies ran though, especially on the bottom sheet.
I asked my sister for advice and she said always chill the cookie balls and use forced hot air for more than one baking sheet.
The recipe doesn't mention chilling or what kind of oven setting. Lesson learned though!
I used 100 grams of chocolate chips, 100 grams of crushed hazelnuts and 30 grams of dried cranberries.
Thank you! I'm going to weak this a tiny bit, but it's a winner!
Jess @ IDTLC Support says
Thanks for sharing! The vegan butter used also makes a difference in terms of moisture content and cookie spread.
Jimie G says
Wow,just made these incredible chocolate chip cookies. Best ever. I bake a lot, these are my new favorites. Giving them as gifts tomorrow, looking forward to hearing how happy they were. I'll definitely be telling them where to purchase your amazing new cookbook filled with delicious cruelty free recipes.
Abigail says
The BEST chocolate chip cookies I’ve ever made. Fantastic recipe!
Jess @ IDTLC Support says
We're so glad you liked them!
Bonnie Davis says
I made these for a lake weekend and I know everyone will love them, so good! my son who will tell you he hates all things vegan gave them 2 thumbs up, no one will know! my new go to!
Emma says
Not sure where I went wrong on this but both times trying the cookies merged into one big cookie and didn’t bake through. Followed the recipe. A tad disappointing as they look amazing and had high hopes!
Emma says
Sorry forgot to add I did use gluten free flour so not sure if this was an issue. Any thoughts? Thank you
Jess @ IDTLC Support says
Ah, that may been a factor. Was it a 1:1 gf flour?
Jess @ IDTLC Support says
Sorry to hear, Emma. Sounds like your baking sheet may have been a smaller size and the cookies were a little too crowded.
Emma says
I just used an all purpose GF flour and put 9 cookies per tray. I think maybe the GF flour could be the issue then. Thanks for your reply 🙂
Karyn Seglin says
I would like to try this recipe, any thoughts on using a 1:1 gluten free flour?
Meg says
Fantastic recipe! A huge hit at home and when I brought them to work they were gone in 15 minutes flat.
Jess @ IDTLC Support says
We love to hear it!
Katie says
Followed the recipe to perfect, best, chocolate chip cookies! My husband took some to work, everyone keeps requesting them now! Thanks for a great recipe.
Jess @ IDTLC Support says
Fantastic!
Samantha says
These were incredible! I used vegan chocolate chips because I found it to be easier for me personally. But I had a regular chocolate chip cookie recipe that I loved prior to be vegan. And I gotta say these are an amazing substitute. I love how chewy they are! I really hate when cookies are too hard. My non vegan family loved them! Thank you! I plan on trying your pulled jackfruit this week! Can’t wait.. going to be my first time.
Thanks again!
Jess @ IDTLC Support says
We're thrilled you enjoyed these cookies so much! Enjoy the pulled jackfruit too!
Marlene Glover says
these cookies are so yummy. I'm not surprized, all your recipes I try are great. You are my go to when I am looking for a recipe. Thanks!!!:)))
Jess @ IDTLC Support says
We're thrilled you enjoyed the cookies!
Amy says
I've made these once so far, and the recipe is a keeper. My trial batch was raisin and it was a very traditional cookie; not cakey at all. I will use Earth Balance sticks next time; I had a brick of Trader Joe's Vegan Buttery Spread and it was tasty. The futter (fake-butter) was very hard and the label said ok to use in baking -- no way could you spread this cold. I've used EB sticks before but it wasn't available. The recipe does not say "packed" brown sugar so I didn't. Even so I'll be cutting both sugars by about 10% just for personal preference. Thank you Sam!
Jess @ IDTLC Support says
Great tips! Thanks for sharing your experience!
Tara says
I made these tonight and all I can say is wow. So easy, and so so so delicious. I’m not exaggerating when I say these are the best chocolate chip cookies I’ve ever made! There’s nothing better than a warm chocolate chip cookie fresh out of the oven, and these will forever be my go to!
Ruth says
Sam, I love your recipes. My daughter especially enjoys the cheeses and my son has made one or another of your seitan recipes for football games, holidays, and cookouts.
Please please please look into the conditions your chocolate is made in. Very often it's slave conditions and the slaves may even be children! I'm not sure you can say your chocolate doesn't harm animals if it's being harvested by human slaves.
Tony's Chocolonely is Fair Trade, available in large bars, and doesn't break the bank. There are even better brands (like Alter Eco and Beyond Good) but they tend to be more expensive.
Really looking forward to trying these cookies! Thanks for sharing your creativity and recipes with the world.
Sam Turnbull says
Thanks Ruth! I will look into that in the future 🙂
Lizzie says
These are so easy, fuss-free, and delicious. I made them as written the first time, and then reduced the brown sugar to 1/2 cup the second time. Equally good, just my preference. These don’t last long in our house! Thanks for a fab recipe!
Sam Turnbull says
So happy you love them Lizzie!
Karrie says
Hi Sam! I love your recipes so much! What would be a good substitute for the white and brown sugar?
We are refined sugar free due to my daughters health. I’m always looking for treats to make on special occasions.❤️
Sam Turnbull says
Thank you so much, Karrie! I'm really not an expert in alternative sugars but this guide should help you. Enjoy!