Popular, Sweets, Vegan Food

Chewy Vegan Chocolate Chip Cookies

148 comments

These Chewy Vegan Chocolate Chip Cookies are one of my most popular recipes for a reason! They’re slightly underbaked in the center, browned to perfection and so easy to make. You’d never guess they were egg-free, dairy-free, and made with basic pantry staples.

Why You’ll Love These Cookies

  • No chilling the dough. Nothing is worse than when a cookie recipe calls for chilling the dough for 30 minutes to 1 hour before baking. If you want quick, chewy cookies with no unnecessary steps, this recipe is for you!
  • No egg replacer needed. If you grew up making regular chocolate chip cookies, the recipe likely contained eggs. Eggs are typically used in cookie dough to help keep the dough moist and add flavour. This vegan chocolate chip cookie recipe requires no vegan egg replacer at all. They’re very moist and delicious without one!
  • Freezer friendly. If you love baking cookies, but only want 1 or 2 at a time, freeze this cookie dough before baking and bake just a few cookies at a time when a craving strikes! Full instructions for freezing down below.

Key Ingredients and Substitutions 

  • Vegan margarine – I prefer to bake these vegan chocolate chip cookies with vegan margarine by the brand Becel. It’s a soft tub margarine and is lighter and fluffier than classic vegan buttery sticks. If you use vegan butter from brands like Earth Balance or softened coconut oil, I recommend adding 1-2 extra tablespoons of plant-based milk because these butters have less moisture than soft margarine.
  • Brown sugar – My favorite brand to use is Redpath, but any brown sugar will work. For best results, lightly pack it into your measuring cup before creaming with the butter.
  • Flour – I have only made these cookies using classic all-purpose flour. Some readers had success using gluten-free flour blends but I have personally not tested it myself and cannot say how similar the results will be. If you’d like to experiment, feel free to, but know that it can drastically change the end cookies.
  • Chocolate chips – I used to use Costco’s chocolate chip cookies, but they have since changed the formula to include dairy. Instead, use any dark chocolate chips or dairy-free milk chocolate chips you can find. A popular vegan brand is Enjoy Life. If needed, you can also substitute a chopped chocolate bar or your favorite chocolate chunks.

How to Make Vegan Chocolate Chip Cookies

  1. Start off by creaming the vegan margarine and brown sugar together. You can do this using a wooden spoon, but an electric hand mixer will make this process fast and easy. Mix in a large bowl until the butter and sugar mixture is light and fluffy.
  2. Add non-dairy milk and vanilla extract. Mix again to combine using an electric hand mixer or wooden spoon.
  3. Combine the dry ingredients. In a separate medium bowl, whisk the flour, baking soda, baking powder and flaky sea salt together. Make sure to do this well to evenly disperse the baking soda and baking powder. This will help the cookies rise evenly.
  4. Add the dry ingredients into the wet ingredients. I like to do this in two sections. First, add half of the flour mixture in and mix until it is well combined. Then add the other half and repeat the process until a cookie dough forms.
  5. Mix in chocolate chips. I typically use 1/3 cup, but you can use up to 1/2 cup if you love your cookies with extra chocolate.
  6. Roll the cookie dough into individual balls. I recommend making them about 2 tablespoons in size. You can scoop the dough using a regular spoon or cookie scoop. It does not have to be perfect, but try to make them roughly the same in size.
  7. Bake. Place the cookie dough balls on a non-stick baking sheet and transfer to the oven to bake for 9-11 minutes, or until puffy. No parchment paper is needed – the cookies will come off of the baking sheet easily!
  8. Cool slightly then enjoy. Allow the baked cookies to cool slightly on the baking sheet, then transfer them to a wire rack to complete cooling. You’ll notice when they first come out of the oven, they are quite puffy but as they cool they deflate and become the perfect chewy consistency. I highly recommend enjoying a few vegan chocolate chip cookies while warm with a glass of your favorite almond milk or oat milk.

Storing and Freezing Instructions

  • How to store – Leftover chocolate chip cookies will keep in an airtight container at room temperature for up to 3 days. You can also refrigerate the cookies if you prefer them more dense and chewy for up to 1 week.
  • How to freeze before baking – If you’d like to freeze this cookie dough, follow the recipe completely and scoop the dough balls onto a baking sheet as if you were going to bake them. Once all the cookie dough is formed into balls, place the baking sheet in the freezer and freeze for 1-2 hours, or until the cookie dough balls are frozen solid. Transfer them into a freezer bag or container and freeze for up to 2 month. Then when ready to bake, bake for 1-2 minutes longer directly from frozen until baked to your desired crispiness!
  • How to freeze after baking – Follow the recipe as written, then allow the cookies to cool completely to room temperature on your cooling rack. Once cooled, transfer the cookies back to the baking sheet and stick the sheet in the freezer and freeze until solid. Then transfer the vegan chocolate chip cookies to a freezer bag or container. To thaw, allow the cookies to set at room temperature until softened again and enjoy!

Recipe FAQs 

Why did my cookies turn out cake-like in texture?

If your cookies turned out more cakey in texture as opposed to soft and chewy, it is most like a result of too much flour in the batter. When measuring flour, it is important to avoid packing the flour into the measuring cup. Instead, it is best to spoon the flour in and scrape off any excess flour using the back of a knife.

Is this cookie dough safe to eat raw?

If you’d like to eat raw cookie dough, I’d recommend using heat treated flour. The flour typically for sale at the grocery store is considered raw flour and can contain unsafe bacteria. To make it safe to eat raw, either purchase heat treated flour, or heat treat your flour at home before starting.

Can I bake these cookies into 1 large cookie pie?

If you would rather make a homemade pizookie, press the cookie dough into a 9-inch cake pan or similar sized baking dish and bake for about 20 minutes, or until the cookie dough has crisp edges and is golden brown on top. Serve warm with scoops of your favorite vegan ice cream on top and dig in!

Can I use oil instead of vegan butter?

Some readers have asked if they can replace the vegan margarine with oils such as vegetable oil, canola oil, or olive oil. I have not tested and cannot say for sure it will work well. From my experience cooking, it is more likely the cookies will spread and be less puffy. If you give it a try and have good results, please share in the comments! This article may also be helpful: How to Substitute Oil for Butter in Almost Any Recipe.

Can I double the recipe?

Yes! Some baking recipes do not perform well when doubled, but this vegan chocolate chip cookie recipe can be doubled or tripled depending on how many cookies you need! Just make sure to space them out appropriately on baking sheets to prevent them from sticking together.

Helpful Tips

  • The baking sheet you use will affect the bake time. When testing this recipe, I baked this cookie recipe on several different baking sheets. If you are using a lighter coloured baking sheet like I did in my Youtube video, I’d recommend baking the cookies for 10-11 minutes. If you are baking your cookies on a dark metal baking sheet, bake them for closer to 9 minutes. Darker baking sheets absorb heat, meaning they brown the cookies faster. Lighter baking sheets reflect heat and take longer to heat up.
  • Adjust the flour measurement based as needed. Baking is a science and depending on where you live in the world or the type of vegan margarine or butter you use, you may need more or less flour. I typically recommend starting with 1 1/2 cups of flour and adding an additional 1/4 cup as needed.
  • How to make crispier vegan chocolate chip cookies. If you prefer your cookies to have crispy edges with a chewy center, bake them at 375 F instead of 350 F.

Similar Vegan Cookies Recipes to Try Next

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Chewy Chocolate Chip Cookies Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 49 reviews

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

Description

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


Ingredients

  • 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
  • 1 1/2 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, baking powder and salt.
  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).

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

148 Comments

  1. 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

    • oliviabiermann

      I lightly pack it yes! Good point!

    • 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!






      • I just made these and they are absolutely delicious. I did use only half of the written brown sugar and they came out perfect. I’ve been looking for a good go to cookie recipe and I’ve finally found it!!😁

  2. 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. Stephanie Toro

    Made these last night and they are the best vegan cookies I’ve made! Thanks for the recipe, Olivia!

  4. Hilary Droke

    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 ?

  5. can I freeze the dough??

    • oliviabiermann

      yes ♡

      • this is truly the best vegan chocolate chip recipe i’ve ever made! i’ve had it memorized for about a year with my own slight alterations. i’ve started using avocado oil butter & it works like a dream, and instead of packing the flour, i spoon it in the measuring cup, which helps a lot. after chilling them for about four or so hours, i bake them for 11 minutes at 375° and they come out so lovely and golden brown!






    • I followed the recipe except for changing the sugar to 1/3 cup packed brown sugar but my cookies didn’t flatten like yours did in the images. What did I do wrong?

  6. 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?

  7. How many cookies does this recipe make? Thanks!

  8. 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.

  9. 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 ☹️

  10. Theresa Benson

    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.

  11. 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

  12. 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!

  13. 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






  14. soooooo good!!!!!!!!!!!!!






  15. 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!






  16. 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.






  17. Chelsea Gore

    I love these cookies! Super easy and super delicious 🙂






  18. 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






  19. 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?

  20. 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






  21. Hi liv, can I use canola oil in this recipe?

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

  22. 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 ?

  23. 100% the best vegan chocolate chip cookie recipe I’ve ever tried






  24. 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






  25. I can’t stop making these cookies ? and I add garam masala

  26. I made this with my brother to my non vegan family and it was gone in seconds.. thanks for the amazing recpie?

  27. 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!






  28. Finnegans Lilac

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

  29. 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!






  30. 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!!

  31. Are there any particular brands of baking sheets that you recommend?

  32. I am obsessed ?






  33. 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!

    • 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 🙁

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

  35. Could u use coconut oil instead of butter?

  36. The. Best vegan cookies I’ve ever seen!






  37. Loos taste easy to make can I add chopped walnuts and chopped raisins ?

  38. 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.






  39. 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:)






  40. 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!






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






  42. 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!

  43. 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!






  44. 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 ^^






  45. Lillian Knight

    I made these last night and they were amazing!






  46. cookie monster

    Does this recipe work as a double batch or do you need to alter the measurements? Cheers <3

  47. 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.

  48. 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!






  49. My favourite chocolate chip cookie yet!

  50. The best vegan cookies i have ever tried.
    Thank you liv for sharing this recipe with us.






  51. 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!






  52. Can I replace the brown sugar with coconut sugar?

  53. 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!

  54. 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!






    • which flours did you use? 🙂

      • NorasVeganLife

        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.

  55. we did all of the right measurements and our dough is super runny… any suggestions??

  56. Will it work if I use rice bran cooking oil and add extra tbsp of plant-based milk?

  57. 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

  58. Liv, what brand of vegan butter did you use? I would like to make this recipe this weekend but I can’t find vegan butter anywhere!

  59. Hi! Do you think it can be done with maple syrup instead of sugar?

    Thank you in advance!

  60. 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!






  61. Hey! I only have bicarbonate of soda at the moment (due to covid) should I do 2 tsp of bicarb instead of the baking powder or just stick to 1?

    • Hmmm I would just try the 1. Too much baking soda can make it have a funny flavour! Maybe add a touch more flour so they aren’t too flat 🙂

  62. liveitlikebenz

    Hi,

    I’m a little bit confused with the amount of flour written on the ingredients above. Is it 1/2 cup (for 1 scale), or 1 ½?

  63. These cookies were amazing! I used 3/4 cup of sugar instead of the full 1 cup. These remind me of Insomnia cookies! Absolutely delicious 😍






  64. Here’s the deal, I’m pregnant and I’ve been craving a nice, chewy chocolate chip cookie for WEEKS. No recipe has satisfied my craving, except for this one. These are the most amazing cookies I’ve had as a vegan (that’s 5 years). I’m definitely writing this recipe down and keeping it as my go-to choc chip.
    Thank you for suce perfection!

  65. Delicious!!I make these all of the time! 🙂






  66. Hi Liv,

    I came across your recipe from a friend who had made these cookies and I found them really nice.

    I hosted a party recently where one of the guests was a vegan so I used your vegan choc chip cookie recipe (I doubled the ingredients too) as I wanted to make something that everyone could eat – and they really enjoyed it! All the cookies were gone in the same day.

    Just some feedback in regards to the recipe written on this webpage:

    1. I found the “1–1/2 cups all-purpose flour” line misleading, as I interpreted it as “half a cup of flour to one cup of flour”.
    Removing the dash so the line reads “1 1/2 cups all-purpose flour” (I think) reads as well as “one and a half cups all-purpose flour”.

    2. I couldn’t find the pinch of salt being mentioned within the “Instructions” (it is mentioned in the video though). I assumed it belonged to Step 3 where all the dry ingredients are whisked together.

    Feel free to implement the above changes to your webpage.

    I can’t rate this recipe atm but I would rate it 5 stars if I could.

    Thank you so much for a great recipe and for your time in reading this comment in advance 🙂

    • Just made these cookies and they are so good!
      Being a novice baker I had a couple of fails …not the recipes fault 🙂
      I found using the same Vegan butter made a difference …also I substituted Monk Fruit sugar for brown since that’s what I had on hand and it worked beautifully .
      Thanks for the recipe!






  67. This recipe has never failed me. I have recomended it to a lot of non vegan friends, and they make it all the time. so so goooood. 🙂






  68. I finally tried this recipe and the cookies came out soft and delicious but didn’t spread much. My batter was so wet and sticky it didn’t even resemble dough after I mixed in the dry ingredients. I had to add up to almost one whole additional cup of flour to make it like dough consistency! What could I have done wrong? I used a tub margarine and a hand mixer just like Liv.






    • I think it was likely the extra flour you added that made them not spread! Sometimes my batter is more wet and I just use a spoon to drop spoonfuls of dough onto the baking sheet to avoid messy hands. They’ll spread nicely without the extra flour! 🙂 hope that helps

  69. These spread well with MELT vegan butter, and I used soy milk. I felt like mine were not like hers, not sure why, but they are yummy!

  70. Tried this recipe today and the cookies came out absolutely amazing! I found that mine cooked in about 7 minutes since my stove is smaller and I used a darker pan. Will keep making these!!

  71. Really nice flavor but they came out really soft and cakey

  72. This recipe is so easy! They came out great on my first try. My dad who is NOT vegan loves them and has no idea. I made the cookies a little smaller and bake at 375 and just take them out a little sooner and let them sit on baking sheet a bit before removing and they are wonderfully chewy. These will be my go to recipe from now on.






  73. Wow such an amazing chewy chocolate chip cookies recipe. I definitely make it for my son.

  74. Thank you so much for this great recipe Liv. Trust is earned and you have mine. It turned out so great as a birthday cookie for my plant-based son. He loved it. I am just making another batch.

  75. BEST COOKIES EVER!!!! Everyone says these are my ‘special cookies’ but all credit to Liv! Literally everyone (vegan or not) loves these.

  76. They came out all soft & broke apart, even though I kept putting them back in the oven to cook a bit more. I’d read all of the reviews so was excited to try the recipe. What did I do wrong?

    • they might have needed longer to cook, or maybe just needed to let them cool completely on the baking tray before trying to remove 🙂

  77. WOW! My best friend is vegan and she always wanted to try vegan homemade chocolate chips cookies and all I can say is that we loved them! They are amazing!






  78. These are the BEST cookies! I make them every single year and everyone always loves them!






  79. I used AP GF flour, half the sugar, and added 1/2c gf oats, and they are the most delicious cookies ever!
    The first 3 times I made them, they didn’t set. I think it was just too much sugar. Once I used less sugar, they worked out 100% perfect. Thanks for the recipe Liv B!






  80. I love these cookies! My parents who aren’t vegan ask me to bake these all the time! I just wanted to know, can I freeze the cookies once they have been cooked?






  81. Hi! I made them and they tasted great but did flatten out too much. I live a 7,000 ft. Any adjustments for high altitude? Thanks!

  82. I’ve always been an amateur baker and have tried many chocolate chip cookie recipes over the decades of my life but these are by far the best chocolate chip cookies I have ever made. Quick, easy and now I see how Liv freezes the dough you can bet I’m doing the same!






  83. I love chocolate chip cookies and am always looking for a better recipe than the last. I’m definitely going to try these out!






  84. Hi, the cookies turned out delicious. Texture wise, they were a bit soft and floppy, if that makes sense. The mixture before baking was quite wet. would you recommend more flour?
    I’m after a firmer, crispier cookie.
    Thanks!

    • This is for chewy chocolate chip cookies so they likely aren’t the type of crisp cookie you’re looking for!

  85. These were the best vegan chocolate chip cookies I’ve ever made! I would never have guessed these were vegan if I hadn’t made it myself. They are perfectly sweet, and I made them using the 375F baking tip that she had so they came out thinner and had a more crisp bottom but still had a soft top so they weren’t completely a crunchie chocolate chip cookie. They were perfect! This was a super easy recipe to make and it was fast too since you didn’t have to chill the dough in advance. I just chilled the dough in between baking batches since I could only bake so many at a time. I also used a mix of coconut oil and stick version of vegan butter since that’s what I had available and they still turned out delicious. I usually try not to use coconut oil for vegan cookie recipes cause I’ve tried other recipes with using only coconut oil for the cookies and the cookies just turned into a greasy mess after baking and it was not ideal. But I didn’t have that issue with this recipe when using mixed coconut oil and vegan butter. This was super yummy and I would never had guessed these cookies were vegan if I hadn’t made them. I will definitely be making this again and I highly recommend this recipe. Thank you for sharing it!






  86. HELP I’ve made these a few times and they spread WAY too much making them super thin and not really even cookies. I let the dough sit in the fridge for a few hours, and froze them for 10 mins (on the baking pan) before baking. Also when I didn’t use parchment paper they were literally cemented to the pan. I added more flour in the next batch and had a little bit better of a result, but still definitely not what I wanted. Could it be the brand of vegan butter I used? (it was the country crock plant butter sticks with avocado oil).

    • It could be the brand! Try adding more flour up to 1/2 cup more and use parchment paper :). I use becel butter or coconut oil and never has any issues with sticking!

  87. Ashleigh McIsaac

    Chewy Choco chip cookies!
    Hi Liv! Love your site and channel. I made your choc chip cookies on the weekend, they were tasty in flavour, except I am GF, and used 1.5 cups of GF flour and they came out very powdery, not chewy like your beautiful picture captured. I’m wondering if anyone has written in about a GF alternative for this recipe?
    Thanks a bunch 🙂 Hope you have an awesome Monday

  88. The best cookies ever!






  89. Hi dear
    My cookie is so spread
    Why?

  90. Hello,
    They look amazing, but as usual I’m struggling with the US system. Could you add the usual metric measurements for people who don’t live in the US (quite many if us out there 😉 )? I feel like the recipes don’t turn up good when I convert everything myself.
    Thanks ✌🏽

  91. Love this recipe! My go to for quick baked cookies for me and my children. My husband unfortunately can’t have because he is gluten free but if anyone has tried swapping for gluten free flour PLEASE LET ME KNOW, or if you can post it. I would be so grateful. Thanks for this awesome recipe Liv!






  92. Melany Miller

    I’ve tried making these 3 times. Every single time they taste like baking soda. I’ve tried 1 tsp, 1/2 tsp and 1/4th tsp. I can’t figure out what I’m doing wrong. Might try no baking soda tomorrow and see if it tastes better. My sister sent me this recipe and hers turned out perfect. So not sure why mine taste like baking soda unlike hers.

  93. My kids and husband love these cookies! So delicious! Thanks for sharing!






  94. All I get is compliments when I make these! Best recipe!






  95. Can I ask why the cookies in the video look different than the cookies in the pictures above the article? Did you change up the recipe?

    • The cookies come out slightly different if you use vegan butter vs soft tub margarine! Also if you chill the dough or if it was frozen prior to baking they will look different. The photos are brand new and updated whereas the video is a few years old, and in the video I used margarine whereas the photos I used vegan butter. Still the same recipe but different ingredients and brands will produce slightly different results :)! Hope that helps!

  96. What happened to the “Giant Bakery-Style Chocolate Chip Cookies” recipe? the link left on Youtube is broken and I coudn’t find it anywhere 🙁 I was wondering what were the changes compairing them to this recipe.

    • I am having the post updated so that’s why it isn’t up right now, but I will put the recipe and directions here for you!

      Ingredients:
      1/2 cup vegan margarine or softened vegan butter
      1 cup brown sugar
      1/4 cup non-dairy milk (like almond or soy)
      1 tsp vanilla extract
      1 1/2 cups all-purpose flour
      1 tsp baking soda
      1 tsp baking powder
      pinch of salt (about 1/4 tsp)
      2/3 cup dairy-free chocolate chips plus more for tops

      INSTRUCTIONS:
      Preheat oven to 375 F. Line a cookie sheet with parchment paper.
      In a mixing bowl, cream together vegan margarine and brown sugar. Add milk and vanilla and stir to combine.
      In a separate bowl, whisk together flour, baking soda, baking powder and salt.
      Add dry mixture to wet, stirring to form a dough. Add chocolate chips and stir to combine.
      Use scoop 5 tbsp of dough per cookie and flatten slightly into a disc shape, with a bit of extra dough piled in the middle. Repeat for other 2 cookies. Add some extra chocolate chips on top.
      Bake for 15-16 minutes, until starting to turn golden brown. I like to broil on 500 F for another minute or two to get them perfectly dark golden brown on top. Remove from oven and let sit 10 minutes before attempting to move. I just let mine cool completely on the pan.
      Store in an airtight container on the counter for 4 days or in the fridge up to 1 week.

  97. Too much baking soda and powder, give the cookies a weird bite and aftertaste.