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.
Pat Tyrrell says
I made mine with President's Choice semi sweet choc. chips (as a Canadian, I know you'll appreciate that) because they are accidentally vegan. Unfortunately, I discovered the oven in my new apartment runs a fair bit higher than expected and I forgot to check the oven thermometer. The first batch were burnt on the bottom but I reduced the temp for the second batch and they turned out ok. However, they weren't chewy, and I have no idea why. Nonetheless, I'm bringing the cookies to my family Christmas gathering (extra crispy bottoms and all!) and hopefully they'll still be enjoyed.
Jess @ IDTLC Support says
We hope you can find that sweet spot with the oven in your new apartment! 🙂
Lauren says
Let me start by saying I’ve tried to make chocolate chip cookies for a couple years and they have all turned out horrible, so much so I gave up trying new recipes because I thought there weren’t any good vegan chocolate chip cookies recipes. Well, I decided to try one more time since I’ve had such great luck with all Sam’s recipes and I’m so glad I did!
I just made these and they were wonderful! So chewy and full of flavor. Not oily at all. So delicious
Jess @ IDTLC Support says
Yay! That's terrific!!
Sara says
Hi Sam and Veganistas,
Not only are these cookies FAB but the recipe is SUPER forgiving!
While I was cooking the first batch of 9 for 13 minutes I rolled into dough balls the second batch and placed them on a separate baking sheet with parchment paper. They came out even better than the first batch even though the raw dough was "standing outside" for almost 20 minutes. They rose beautifully 🙂 Thanks so much Sam!
Jess @ IDTLC Support says
We're so happy you liked them!
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!