Sweets, Vegan Food

Giant Vegan Bakery-Style Chocolate Chip Cookies


Your search for the perfect vegan, dairy-free, egg-free bakery-style homemade chocolate chip cookies ends here! This giant vegan bakery-style chocolate chip cookie recipe is made with simple pantry staple ingredients but tastes so professional.

Pair this recipe with a Brown Sugar Oat Milk Shaken Espresso Latte and you’ve got yourself a winner! Or, break into pieces and dunk into a glass of cold oat milk.

Looking for more delicious vegan cookies?

Check out my classic chewy chocolate chip cookies, cinnamon latte oatmeal cookies, or double chocolate cookies!

The Best-Ever Vegan Chocolate Chip Cookie Recipe

This recipe is based off the best chocolate chip cookie recipe EVER. My chewy vegan chocolate chip cookies recipe has been a fan favourite for about 4 years now. They’re soft and chewy, yet slightly crunchy on the edges, dotted with chocolate chips and just truly so easy to make. You only need a few simple adaptations to make them into giant bakery-style cookies, so I’m going to show you how today!

Ingredients for these bakery-style cookies:

If you want a gourmet-tasting cookie recipe without the gourmet price tag, you came to the right place!

  • Vegan margarine or butter: I use vegan margarine and softened vegan butter interchangeably for these cookies. I like Becel vegan margarine and Becel Plant-Based sticks.
  • Brown sugar: I use light brown sugar.
  • Non-dairy milk: I use oat milk.
  • Vanilla extract: Always. Just, always use it!
  • Flour: All purpose flour is what I use, but you can also substitute a gluten-free baking blend like Bob’s Red Mill brand.
  • Baking powder and baking soda: a tsp of each does the job!
  • Salt: Just a pinch of salt is all I use since I use salted butter!
  • Dairy-free chocolate chips: I use semi-sweet.

Tips for Bakery-Style Cookies:

  • Baking temperature: I bake my regular size cookies at 350 F, but for these larger size cookies I bake at 375 F and then broil on 500 F for a minute at the end to ensure the tops are perfectly golden brown.
  • Amount of dough per cookie: I used about 5 tbsp of dough per cookie and got 3 giant cookies.
  • Extra chocolate chips: I always add extra chocolate chips on top before baking to make sure these look bakery-worthy.
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Giant Vegan Bakery-Style Chocolate Chip Cookies

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 40 minutes (including cooling)
  • Yield: 3 giant cookies 1x


Your search for the perfect vegan, dairy-free, egg-free bakery-style homemade chocolate chip cookies ends here!



  • 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


  1. Preheat oven to 375 F. Line a cookie sheet with parchment paper.
  2. In a mixing bowl, cream together vegan margarine and brown sugar. Add 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, stirring to form a dough. Add chocolate chips and stir to combine.
  5. 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.
  6. 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.
  7. Store in an airtight container on the counter for 4 days or in the fridge up to 1 week.

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