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Chewy Chocolate Chip Cookies Recipe

I have TONS of vegan cookie recipes on this site, but this is my favourite recipe for classic chocolate chip cookies. They are every bit as chewy, chocolatey and delicious as regular chocolate chip cookies and the good news is they are EASY to make. These are the cookies that I make all the time for parties and potlucks and the recipe never fails me. I get messages and comments all the time from people who made them for their non-vegan friends and family and were delighted that they got such a positive response.

PS: for more delicious sweets recipes, check out my cookbook Liv B’s Vegan on a Budget!

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Chewy Chocolate Chip Cookies Recipe

Classic chocolate chip cookies made without the dairy butter, milk or eggs! Everyone loves these cookies and can never guess that they’re vegan!

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: approx. 15 cookies

Ingredients

Scale
  • 1/2 cup vegan margarine, vegan butter or coconut oil (SEE NOTE*)
  • 1 cup brown sugar
  • 1/4 cup non-dairy milk (like almond or soy)
  • 1 tsp vanilla
  • 11/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt (about 1/4 tsp)
  • 1/3 to 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 350 F (SEE NOTE**)
  2. In a mixing bowl, cream together vegan margarine and brown sugar. Add almond milk and vanilla and stir to combine.
  3. In a separate bowl, whisk together flour, baking soda and baking powder.
  4. Add dry mixture to wet in two parts, stirring to form a dough. Add chocolate chips and stir to combine.
  5. Use scoop 1-2 tbsp of dough and roll into balls and place on a cookie sheet. Bake 9-11 minutes or until golden. Let cool a few minutes before devouring!

Notes

* I use soft tub margarine for my cookies (Becel brand- the vegan one). If you are using vegan butter or coconut oil I suggest adding an extra tbsp or two of the plant-based milk because they will have less moisture than a soft tub margarine. I notice that my cookies always flatten out nicely, but some of you have had trouble with the cooking not spreading and I think it is just due to your fat having less moisture! I hope this helps. 🙂

** I started baking them at 375 F and this helps them get more golden brown and slightly crispy on the outside. Baking at 350 F results in chewier cookies that are lighter in colour and take a little longer to cook).

 

 

CategoriesPopular Sweets
  1. Carly says:

    How packed should the brown sugar be when measuring? I find whenever I make cookies this can change the result quite a bit so I was wondering what you recommended! Love you, xx

    1. Tara says:

      These were INCREDIBLE or should I say they are. I am currently devouring them. Saving this recipe for sure. Loved that I didn’t have to refrigerate the dough!

  2. Rocio says:

    I’ve been on the hunt for some really good vegan chocolate chip cookies so I made these today for me and my roommate and they were soo delicious! We turned them into ice cream sandwiches and they definitely hit the spot. I used Bob’s Red Mill gluten free baking flour and had to add a little bit extra and chill the dough for a few minutes but then they came out so fluffy and yum! Thanks Liv! Will be making again for sure!

  3. Hilary Droke says:

    These were amazing! I loved that all the ingredients were items I already had on hand. My non-vegan fam even finished off the plate ?

  4. Veronica says:

    Hi liv – I made these last night with marshmallows and they were so good! I’m going to make the chocolate chunk cookies today and noticed it calls for 1/4 cup more flour. How does that change the texture?

  5. Tiffany says:

    I made these and they didn’t flatten and tasted like straight flour and fell apart when I tried to get them off the tray. I can’t figure out why they didn’t turn out.

  6. Novalie says:

    I’ve made these 3 times now and they always turn out really soft and cake-like and they don’t spread much. They taste great though! But I’m not sure what I’m doing wrong ☹️

  7. Theresa Benson says:

    Do you have a yummy chocolate cake recipe? I just made one and the cake was super dense and not moist..not sure what I did wrong. The frosting is good.

  8. Sarah says:

    Amazing! First recent batch of cookies I took my time to make and they are exactly what I wanted. All the other recipes were a little to dry to get this type of cookie <3

  9. Kye says:

    I make these ALL THE TIME! I always make the recipe exactly and they turn out amazing every time (except once when I didn’t have enough butter…) Thanks Liv!

  10. Thanh says:

    I’ve made two batches of these now and they’re always a hit. The 2nd time I made them, the batter was more runny so I just put it in the fridge for a bit before rolling them out. My cookies were about 4 tsp worth of batter and both batches needed about 16-18in of baking. Liv does it again – she has the best cookie recipes! Simple and delicious!! <3

  11. Carol says:

    We have some friends coming over tonight, so I whipped up a batch of these. I’m really pleased with how they came out. Thanks!

  12. elines says:

    These are my favorite because they are so easy and always turn out yummy. I like to test out other vegan cc cookies but always seem to come back to this one.

  13. Zuleyma says:

    this is the only recipe i will ever use for chocolate chip cookies!! they turn out so soft and chewy and super delicious. love making these

  14. Stephanie says:

    They look delicious! I really want to make these soon! I just need to know what kind of brand do you use for the brown sugar and vegan chocolate chips?

  15. kiwi says:

    this is the first and only recipe for vegan cookies ive tried that actually results in something good! and oh boy have i tried a bunch…. thank you so much! as much as i love choc chip cookies, i also absolutely adore a good ol’ fashioned oatmeal raisin cookie, so i used this recipe as a base and tweaked it to make some of that kind 🙂 switching the flour to 1 cup of flour and 1 cup of rolled oats, adding a teaspoon (or three, if you’re me) of cinnamon and raisins instead of chocolate chips (or chocolate covered raisins if you’re feeling fancy and indulgent, yum!) — they’re so good!! thank you so much! much love x

    1. Liv B says:

      I haven’t tried it so I can’t guarantee it would work! If you do experiment let us know how they turned out 🙂

  16. Leni says:

    Somehow my cookies never turn out good… But these did! They were crispy on the outside and perfectly chewy on the inside. I added some leftover blueberries and highly recommend that! The combination of chocolate cookies and blueberries is heavenly! Will definitely make these over and over again ?

  17. Klaudia says:

    I made these over the weekend and became immediately OBSESSED! I would have never thought, that cookies could be so delicious! I didn’t have brown sugar, so I did substitute that with white sugar and added loads of chocolate chunks, cause there is never too much chocolate 😉 I ate them with some homemade vegan hot chocolate and it felt like heaven ♥ brilliant recipe, love you loads xx

  18. Tracey says:

    These cookies are AMAZING! They are so perfectly chewy without feeling undercooked, so easy to make and it’s nice not to worry about finding an egg replacer.
    10/10 the PERFECT vegan chocolate chip cookie!

  19. Finnegans Lilac says:

    Can we use partially with wheat flour to make it healthier? Otherwise the recipe was amazing

  20. Kelly says:

    I made these cookies along with two other vegan cookie recipes for my non-vagan family. These were by far the champion of the day! No one believed me when I told them they were vegan. This recipe will be my go to chocolate chip cookie for good! Thanks so much!

  21. Dacia says:

    Hey girl!! I want to make this but I want to make it into a cookie pie/ cake, can I do that? If so what would you reccomend cooking too?? Thanks! Love these btw!!

  22. Jessica says:

    Can you please start linking where your cookware is from? I love these baking sheets and I’ve been trying to find your pans but I can’t. They’re so pretty and I’d love them for my kitchen. Thanks!

    1. Liv B says:

      They’re all from Homesense so there isn’t a website to link to! They’re all different brands, some I don’t even know, since Homesense just gets them and then puts their own sticker on it. A lot of my cook ceramic frying pans are the brand Masterclass! The speckled baking sheet has no brand on it anywhere 🙁

  23. Neetu says:

    Hi liv these cookies are love…this is my second time baking these….gonna take for my preschool class….thanks for this awesome recipe

  24. Julia says:

    These cookies are incredible! Definitely the best chocolate chip cookies I’ve ever had. I gave them to my dad who’s a picky eater and most of the time refuses to eat anything vegan, but he had no idea that these cookies were totally animal product free! This is my new go to chocolate chip cookie recipe.

  25. Magdalen says:

    The cookies turned out pretty great! I used Spectrum vegetable shortening instead of vegan butter/margarine and it worked well. My only issue was they were well done and slightly crispy on the outside but a little underdone in the middle. I think that’s because I made them closer to two tablespoons (I got twelve cookies and baked them for eleven minutes) instead of one tablespoon. I will definitely make these again, just a little smaller:)

  26. Emily says:

    So delicious! I used refined coconut oil instead of vegan butter. The refined version doesn’t give the cookies a coconut flavor.
    Will make again!

  27. Iva says:

    Best cookies ever 😍 I made them for both vegetarian and omnivore friends and they all loved them!

  28. lauren says:

    I’m not lying when I say I make these cookies every friday night after work… I’m ashamed of myself but also so proud that I officially know it off by heart. So yummy, so chewy and no one would think they were vegan!

  29. Anthony says:

    Liv, these are excellent! I’ve been on a health craze for most of the year so these with all the basics were off limits but omg I’m so glad I finally got around to trying them! I first tried with coconut oil following your directions and notes exactly but they were a total flop. I tried agin with homemade vegan butter and these were perfect! Have you tried making your own vegan butter? It was surprisingly simple and I’m betting it’s cheaper than store-bought. Thanks for a great recipe!

  30. Small Cow says:

    I tried this recipe and two things bothered me at first: I find the brown sugar has a very strong taste and there was too much of it, I have sensitive teeth and somehow they hurt when I ate the cookies because of all the sugar. But I liked the texture and how simple the recipe is, so I tried again with regular cane sugar and I used only 1/2 cup of it, and then the cookies were perfect (for me). Since I’m a vegan, I never really had a go-to recipe for when I want to make chocolate chips cookies, and I’m really happy I found this one. I’m seeing a lot of cookies for me in the foreseeable future thanks to you ^^

  31. Cassidy says:

    Liv, I’ve made these 6 or 7 times over the past year and they always turn out so good! My coworkers always comment on how soft they stay and one of them even asked me for the recipe (and now she follows you as well!). I’m not vegan and sometimes I end up using regular margarine and milk for these cookies but they’re always delicious either way.

  32. Grace says:

    These are the best! I baked them at 375 for 5 min and then turned it down to 350 until they were done, bringing it back up to 375 the last 2 minutes. They were gone in a few hours. I ate 6…. Oops. Don’t bother trying to find another recipe though because these are totally a keeper!

  33. Kit says:

    I just made this recipe and my cookies turned out perfect! They puffed up and came out nice and chewy. I went for the coconut oil option once I realized my butter shortage and added a little more almond milk, and they came out pretty coconutty, considering I also didn’t have vanilla extract lol- I DID WHAT I COULD, and they turned out beautiful. I’ll definitely be using this as a base for future cookie recipes, too. Thanks Liv!

  34. Krissy says:

    These are amazing! This cookie dough base even without the vegan chocolate chips is perfect by itself or for any other add ins. I love your cookbook and love all the recipes!

  35. GIRL you are always my first search when I want to make cookies. These turned out so well! I made them gluten free by using 1/2 cup each of 3 different GF flours. They weren’t as puffy as yours look, and spread a bit thinner, but they came out sooo delicious and all my non-vegan and non-gluten free friends & family LOVE them so much that I am about to make my 3rd batch this week! Will post a photo soon to my page!

      1. NorasVeganLife says:

        Oat flour, almond flour, and a GF blend (from the brand Cup4cup Wholesome Flour) which contains brown rice flour, white rice flour, ground flax seeds, and rice bran. I also made them again with a little less baking soda & slightly less almond milk and & they didn’t spread too thin.

  36. Madi says:

    I have been making these for 6 months now and ally my friends and family love them. I prefer baking at 375 for 2 1/2 mins and then 350 for 7 mins and it leaves the perfect amount of crisp edges but soft middle. My meat loving boyfriend initially hated them, but time passed (I got the recipe right) & last night he asked me to make some! Thank you!! P.S I use the coconut oil & dark chocolate chips with almonds-so yum

  37. Taylah says:

    I’ve always just made the Betty Crocker vegan choc chip cookie recipe. But I thought I’d try this one as I was never completely happy with the Betty Crocker one and oh my gosh this is so much better. They were nice and chewy on the inside and crispy on the outside. They are perfect!

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