Best Vegan Chocolate Chip Cookies
The best vegan chocolate chip cookies you'll ever make - soft, chewy, loaded with chocolate, and ready in just 20 minutes. Made in 1 bowl with no chilling required and no one will ever guess they're dairy-free!
Ingredients
For the flax egg:
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
For the cookies:
- 1/2 cup vegan butter, softened to room temperature
- 1 1/4 cups packed light brown sugar (can reduce to 3/4 cup if preferred)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt (increase to 3/4 teaspoon if using unsalted vegan butter)
- 1 cup vegan chocolate chips (plus chopped chocolate if desired)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, stir together the ground flaxseed and water. Set aside to thicken for 5 minutes - this is your flax egg.
- In a large bowl, beat the softened vegan butter and brown sugar using a hand mixer or stand mixer for 1–2 minutes, until light and creamy.
- Add the vanilla extract and flax egg to the butter-sugar mixture. Mix until fully combined.
- Add the flour to the bowl. Sprinkle the cornstarch, baking soda, and salt directly on top of the flour. Mix on low speed until just combined - do not overmix.
- Fold in the chocolate chips (and chunks if using) until evenly distributed.
- Scoop the dough into balls of about 1–2 tablespoons each. Roll lightly with your hands and place on the prepared baking sheets, spacing them a couple inches apart.
- Bake for 10 minutes (12 minutes for larger cookies), until the edges are barely golden. The centers will look slightly underdone - that's correct! Do not overbake.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack. They will firm up perfectly as they cool. Sprinkle with flaky sea salt if desired.
Notes
- Sugar amount: The recipe works with anywhere from 3/4 cup to 1 1/4 cups of brown sugar. Start with less if you prefer a less sweet cookie.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free flour blend such as King Arthur Measure for Measure or Better Batter. Do not use almond flour.
- Egg substitutes: JUST Egg, 4 tablespoons of non-dairy milk, applesauce, or plant-based yogurt can all replace the flax egg.
- Chocolate chips: Check labels for dairy ingredients. Enjoy Life, Trader Joe's semi-sweet, and Guittard are reliably vegan. A mix of chips and chopped chocolate is highly recommended.
- Storage: Store in a covered container at room temperature for 3–4 days.
- Freeze the dough: Scoop into balls, freeze solid on a baking sheet, then transfer to a freezer bag. Bake from frozen at 350°F, adding 1–2 extra minutes. No thawing needed.
- Freeze baked cookies: Freeze in a sealed bag for up to 3 months. Enjoy straight from the freezer or thaw at room temperature.