Jump to Recipe· 4.9 from 51 reviews

These ultra 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.

Vegan margarine vs. vegan butter

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.

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.

Gather all purpose flour, brown sugar, plant-based margarine, plant-based milk, vanilla extract, chocolate chips, baking powder, baking soda and salt.
In a large bowl, mix brown sugar and plant-based margarine until fully incorporated.
Add wet ingredients to brown sugar mixture.
Fully incorporate wet ingredients before adding dry ingredients.
Add flour, baking soda, baking powder and salt, stirring until dough is formed.
Add chocolate chips (more is better) and fully incorporate before baking.

Cookies coming out more cakey than chewy?

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.

Storing and Freezing Instructions

Store chocolate chip cookies 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!

If you want your chocolate chip cookies to look like they came straight out of a bakery first thing in the morning, add a slice of semi-sweet dark chocolate to the top before baking, and then sprinkle some flaky salt on top for serving!

More vegan cookies recipes to try

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chewy Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 51 reviews
  • Author: OLIVIA BIERMANN
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: approx. 15 cookies
Print Recipe

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, softened vegan butter or solid 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 350F for lighter golden, softer cookies with less crisp edges or 375F for crispier edges and deeper golden cookies. (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 cookies 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).

Did you make this recipe?

Share a photo and tag me @itslivb — I can’t wait to see what you’ve made!

Explore Recipes