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
Paige says
These are amazing. I think these are the best cookies I've ever made. My kids said they were better than Grandma's.
Crispy on the outside, chewy inside, they were so good just out of the oven and even better the next day. This is the only chocolate chip recipe I will ever make from now on!
Sam Turnbull says
Uh oh, I hope Grandma isn't mad at me! Haha! 🙂
Michelle says
So I’m not a baker and especially since becoming vegan but I thought I’d give these a go.
WOW! Soooooo good and the best part is they’re super easy. I used becel vegan since it’s what I had on hand and turned out perfectly.
I cheated and made them slightly bigger and ended up with 14 and I’m ok with that.
I also used PC chocolate chunks so they are loaded with chocolate goodness. Thank you so much Sam for these ( not sure my hips will thank you but I do )
Sam Turnbull says
Haha you're most welcome, Michelle 🙂
Vineet says
I made them for the first time, or I should say this is my first time baking cookies all by myself. They are so good and I love them. Thank you Sam
Sam Turnbull says
You're most welcome 🙂
Bianca says
INDULGENT! WOW!
These are some special cookies!
Your oatmeal chocolate chip cookie recipe is my go-to cookie recipe, I probably made that recipe over 20 times. They may still be my favourite, but these are a close runner-up 😀
Sam Turnbull says
Haha amazing! So happy you loved them 🙂
JB Christy says
I trick I learned from a culinary instructor / bakery owner: Mix up a double batch of cookie dough. Use a portioner to drop balls of dough on a sheet pan. (They can be very close, almost touching.) Put the sheet pan in the freezer until the dough is frozen solid. Store the frozen balls in a freezer bag in the freezer. Whenever you want fresh baked cookies, take out as many balls as you want and bake them in your toaster oven. Warm, fresh-baked cookies whenever you want! Yum!
Sam Turnbull says
Love it! Fresh cookies all the time 🙂
Brigitte says
Hi there!
Can i use flaxseed meal instead of apple sauce?
And if so, how much?
Thank you!
Sam Turnbull says
No, the two work differently. You can used mash banana if that works better for you, see the recipe notes.
Kortneii MacKenzie says
Made these just now! Amazing! Just as you claim crisp outside chewy inside! Thanks so much Sam!
Sam Turnbull says
So happy you loved them Kortneii 🙂
Kim Emons says
Made these this morning. I was smart to do so with no one else in the house. I have secretly put them in the cookie jar, where I suspect no one will look for freshly baked cookies. This way I can sneak them when no one is looking. Great recipe Sam. Thank you.
Sam Turnbull says
Hahhaa love it!
Dorothy says
Wow, these really are amazing and easy! I decreased the brown sugar to 1/2 cup and the chocolate chips to 6 oz. I also added a handful of old fashioned oats because the cookie dough seemed a bit looser than expected.
Just an FYI for people that measure- 113g of butter is the same as 1/2 cup. (helps save on the number of things to wash).
This one is definitely going into my book of recipes. I'm going to try adding some malt powder too to deepen the flavor a tiny bit more and add some coarse salt on top on the next batch, but overall, I really appreciate the ease of this recipe. Thank you!!
Sam Turnbull says
So happy you loved it, Dorothy!
Kristina says
These cookies are TOP TIER. Phenominally crispy on the edges, soft and chewy in the center-- they taste like they're from a bakery! And I love that this is a one-bowl recipe that I don't need to break out the mixer for. This is definitely going to be my go-to chocolate chip cookie recipe from now on. Thanks Sam!!
Sam Turnbull says
You're most welcome Kristina! So thrilled you love them so much 🙂
Brigitte says
I want to say your recipes are always yummy ! I replaced half the melted butter with mashed banana . Unfortunately I had no apple sauce so more banana all together 1/2 cup banana 1/4 cup butter , because bananas are sweet I didn’t add the 1/2 cup of sugar . I cannot wait to make them again will apple sauce instead of bananas. I can even reduce the brown sugar a little more , it was a tad sweet probably from the bananas . Walnuts would be very good to add some crunch but this is such a great recipe that can be altered with any kind of dried fruits . Thank Sam your recipes never disappoint me .
Sam Turnbull says
So happy you enjoyed Brigitte!
Debbie says
A question about the vegan butter: do you measure the vegan butter to 1/2 cup solid then melt it or melt the butter than measure it to 1/2 cup in liquid form?
Brigitte says
Debbie you melt the butter than measure to have 1/2 cup melted butter .
Debbie says
Thank you for the clarification
Brigitte says
You are welcome !
Sam Turnbull says
Hi Debbie, you can measure it either way. I usually find it's easier to melt it first. Enjoy!
Sara says
Hi Sam, is is ok to use a neutral oil instead of vegan butter? Thanks! 🙂
Sam Turnbull says
Hi Sara, I haven't tested it, but my guess is that it wouldn't yield great results. Vegan butter adds a rich buttery flavor, and I think straight oil would just make your cookies greasy.
Sara says
Thanks so much for your reply 🙂
Chris says
Looking forward to trying these!
What brand of vegan butter did you use? It seems to make a difference so I want to follow what you used for success
thanks!
Sam Turnbull says
I always use Earth Balance Buttery Spread to test all my baking recipes. Enjoy!
Kathryn Miller says
This recipe looks great! Is it ok to freeze the dough instead of making the whole batch?
Thanks for all your wonderful recipes, I’ve made so many of them, a big hit with our family.
Brigitte says
Hi ,
I always freeze my baked cookies and eat them right out of the freezer it’s so yummy . Cookie dough freezes really well , what you could do is use a silicon mat add all your shaped cookies like when you bake them , let them freeze for 4 to 5 hours get them out of the freezer and place them in a ziplock bag . When you ready to bake them they are already shaped just let them defrost on you cookie sheet and bake them . You can even take just a few out to bake them , you have warm cookies whenever you need it .
Kathryn says
Thanks, Bridgette. Very helpful!
Sam Turnbull says
Hi Kathryn, yes it is. Freeze and allow them to thaw before baking for the best texture. Enjoy!
Kathryn says
Perfect! Thanks again
Erin says
This is so funny! We adapted your original recipe years ago to 1/4 c. vegan butter and 1/2 c. apple sauce and we think they are so perfectly crispy/chewy/delicious. I'm not sure what you're doing with the ACV, but we'll try it next time! We love all your recipes and make many of them very regularly.
Brigitte says
Hi Erin ,
After reading your post about replacing half the butter with apple sauce I did the same but I only had bananas ! Thanks for your comment I always pick my recipes by reading viewers comments . It was a good tip . Thank you
Sam Turnbull says
Haha! Amazing!! 🙂