Author: These are hands down the best vegan chocolate chip cookies you will ever make! Crispy on the outside, ultra-chewy in the middle, and loaded with melty chocolate-they taste just like classic cookies, but completely egg-free and dairy-free. No one will believe they're vegan! This easy one-bowl recipe comes together with just 10 pantry-friendly ingredients and a secret trick for the chewiest cookies ever. 🍪
FEATURED COMMENT:
These are the best vegan chocolate chip cookies I have ever made. Wait, they're the best ever chocolate chip cookies, bar none, and I've been baking for over 50 years. You're a genius. - Lisa ⭐⭐⭐⭐⭐
Chocolate chip cookies were the first recipe I ever veganized! I've been writing vegan recipes for over 9 years, and while I still love my original recipe (find it on page 161 of Fuss-Free Vegan), I've learned some new tricks along the way. This version is my best one yet, and one of my tips might sound a little weird-but trust me, it works! Enjoy these cookies still warm out of the oven with a glass of cold almond milk, soy milk, oat milk, or your favorite plant-based milk.
Why You'll Love These Vegan Chocolate Chip Cookies
✔ Easy & quick - One bowl, no chilling required!
✔ Perfect texture - Crispy edges, soft and chewy centers.
✔ 10 simple ingredients - No hard-to-find substitutes.
✔ Better than classic cookies - Seriously, they're that good!
✔ Dairy-free & egg-free - Perfect for plant-based eaters and allergies.
The Secret to Perfect Vegan Chocolate Chip Cookies
These cookies are already foolproof, but a few key tricks make them even better:
1️⃣ Chop Your Own Chocolate
Vegan chocolate chips work fine, but chopped dark chocolate melts into big, gooey pools of chocolate for the best texture. Use a dairy-free dark chocolate bar and chop it into uneven chocolate chunks for the best chocolate flavor and melty perfection.
2️⃣ Add a Splash of Vinegar
Sounds weird, right? A touch of apple cider vinegar reacts with baking soda, making the cookies extra chewy. You won't taste it, but your cookies will have that perfect soft bite.
3️⃣ Applesauce = The Perfect Egg Replacement
Applesauce is the secret to moist, chewy cookies! It outperforms flax eggs by binding the dough perfectly and adding a subtle sweetness. Say goodbye to dry cookies-applesauce makes all the difference!
How to make the best vegan chocolate chip cookie recipe ever!!!!
- Preheat your oven: Preheat to 350°F (180°C). Line 2 large baking sheets with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar.
- Add the dry ingredients: Add in the flour, baking soda, and salt, then use a spatula or wooden spoon to mix well. Lastly, fold in the chocolate to the mixture.
- Scoop the dough: Take about 2 tablespoons of cookie dough (I used a cookie scoop) and place the ball of dough on the prepared baking sheet. Repeat, leaving space for spreading, making about 18 cookies. Do not flatten the cookies.
- Bake: Bake for 12-15 minutes, until the edges are just beginning to brown.
- Cool: Allow the cookies to cool on the pan. They will be puffy at first but will flatten as they cool. The texture will get chewier over time and will become super chewy if left uncovered overnight at room temperature.
Storage: Once cooled, store these cookies at room temperature, uncovered, on a plate or in a cookie jar. They also freeze beautifully-just place them in an airtight container in the freezer for later!
These cookies are:
- Easy to make
- 1 bowl, 10 ingredients
- 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.
(click stars to vote)
The Best Vegan Chocolate Chip Cookies
Servings: cookies
PRINT
PIN
Video
COMMENT
Ingredients
- ¾ cup brown sugar, packed
- ½ cup white sugar
- ½ cup vegan butter, melted ( I used Earth Balance)
- 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: Preheat to 350°F (180°C). Line 2 large baking sheets with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar.
- Add the dry ingredients: Add in the flour, baking soda, and salt, then use a spatula or wooden spoon to mix well. Lastly, stir in the chocolate.
- Scoop the dough: Take about 2 tablespoons of cookie dough (I used a cookie scoop) and place the ball of dough on the prepared baking sheet. Repeat, leaving space for spreading, making about 18 cookies. Do not flatten the cookies.
- Bake: Bake for 12-15 minutes, until the edges are just beginning to brown.Cool: Allow the cookies to cool on the pan. They will be puffy at first but will flatten as they cool. The texture will get chewier over time and will become super chewy if left uncovered overnight at room temperature.
Jill says
This is my go to recipe for something sweet! It’s a favorite among non-vegan family members too!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy they’re a favorite, Jill! 🙂
Peggy Brey says
Can these be made with gluten free flour?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, you can use a good quality 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for best results. The texture may be slightly different but still delicious 😊
Todd says
Made these late last night (hoping to avoid temptation for at least one day), and left them on the stove overnight.
I just woke up to the most chewiest, decadent chocolate cookie ever! 😋
I was going to replace ‘chopped vegan chocolate’ with chocolate chips, because it was late, and I wanted a shortcut. I am so glad my smarter self decided against it.
Chopping hard chocolate was a little challenging for me. SO, I pulled out my food processor (very sharp blades), and pulsed about 6 squares at a time. After pulsing each batch, I dumped them in the bowl, and pulsed a few more.
OMG, total mixed sized bites of gooey chocolate goodness! **Careful not to pulse too much**
ONLY thing I would change in this recipe:
"Storage: Once cooled, store these cookies at room temperature, uncovered, on a plate"
Are you kidding me? If I leave them uncovered, they'll be gone by lunch! 😆
Sam Turnbull @ It Doesn't Taste Like Chicken says
Todd 😂 ! I LOVE your food processor chocolate hack too, that sounds absolutely perfect. Thank you so much for the awesome comment!
Summer says
Hello Sam, I'm wondering if I can freeze this recipe in between mixing and baking? I'd love to be able to make it easily whenever but I'm concerned about the vinegar and baking soda.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Summer! Yes, you can absolutely freeze the dough! Scoop the cookie dough into balls first, then freeze them on a parchment-lined tray before transferring them to a freezer bag or container. Just bake from frozen and add 1–2 extra minutes if needed. Enjoy!
Hani says
Delicious
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!
Joanne says
These chocolat chip cookies were theultimate. Best I ever had. Thank you for sharing..
Sam Turnbull @ It Doesn't Taste Like Chicken says
Woohoo! Thank you so much Joanne! Thrilled you enjoyed them so much 🙂
Dawn says
hi!!! I absolutely love your recipes...I try not to use sugar in my recipes, was curious if honey or maple syrup could replace the sugar in some of your recipes? thank you for all your hard work and getting recipes out.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dawn, thank you! For this recipe you’ll need granulated sugar for the right texture—liquid sweeteners will make the dough too wet and cakey. Coconut sugar might work ok but I haven't tested it. You can learn more abut swapping ingredients here.