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
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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.
Diane says
Can I use gluten-free flour for this recipe?
Diane says
Sorry for the one star —that was accidental. These are delicious!
Sam Turnbull says
Haha, thank you!
Sam Turnbull says
I haven't tested it. I'm not an expert in gluten-free baking but I believe an all-purpose gluten free flour blend should work ok.
Suzanna Stein says
My son and I made these together. I didn't have applesauce, so I used 3 Tbsp of Just Egg. Admittedly, I am a horrible cook and baker, but these came out fabulous! Thank you once again.
Sam Turnbull says
So happy you loved them Suzanna 🙂
Sheri Kempf says
I’ve tried a lot of vegan chocolate chip cookie recipes, and I can confidently say these are both the easiest to make and the best tasting!
I’ve made them as written, with added pecans, and with just a bit of espresso powder, and they always come out perfectly!
Sam Turnbull says
So thrilled you love my recipe the best Sheri! 🙂
Catalina says
I made these for a friend for her birthday. She said they were delicious. My only negative comment is I thought there was too much sugar. When I read the amount of sugar, I thought to myself that the cookies were going to come out flat. So I added additional flour, at least 2 heaping tablespoons. They still came out flat. I think I will make these again using less sugar, at least 1/4 cup less. Thank you for the recipe.
Sam Turnbull says
Changing the recipe will always change the end result. The cookies do not come out flat when the recipe is followed exactly 🙂
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!! 🙂