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–+ servings
A broken in half vegan chocolate chip cookie leaning on another cookie.
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5 from 2 votes

Vegan Chocolate Chip Cookies

This is the best-ever Vegan Chocolate Chip Cookies recipe! It only requires 8 basic ingredients and absolutely no chill time.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 17 Cookies
Calories: 199kcal
Author: Megan Calipari
Cost: $5

Equipment

  • 1 Mixing Bowl
  • 1 Hand Mixer or stand mixer with the paddle attachment
  • 1 Rubber Spatula
  • Measuring Cups and Spoons
  • 1 Baking Sheet
  • Parchment Paper
  • 1 3 Tablespoon Cookie Scoop

Ingredients

  • 8 tablespoon Vegan Butter, room temperature
  • 1 Cup Brown Sugar, tightly packed
  • ¼ Cup Non-Dairy Milk see note
  • 2 teaspoon Vanilla Extract
  • 1 ¾ Cup All-Purpose Flour
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt half this amount if using table salt!
  • 1 Cup Vegan Chocolate Chips
  • Flaky Salt for Topping optional

Instructions

  • Preheat your oven to 350* F. Line a baking sheet with parchment paper.
  • In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and brown sugar until well combined and fluffy.
    8 tablespoon Vegan Butter, room temperature, 1 Cup Brown Sugar, tightly packed
  • Add the non-dairy milk and vanilla and mix until well combined. The mixture will look broken here, and that's okay.
    ¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
  • Add the flour, baking soda and salt and mix on low until just combined. Then add the chocolate chips and mix to distribute.
    1 ¾ Cup All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 1 Cup Vegan Chocolate Chips
  • Use a 3-tablespoon cookie scoop to scoop cookie dough balls onto a prepared baking sheet. Be sure to leave at least 2 ½ inches of space between each cookie. I like to bake 6 at a time. Top each cookie with a few extra chocolate chips if desired, then a sprinkle of flaky sea salt. (See note!)
    Flaky Salt for Topping
  • Bake in a 350* F oven for 13-15 minutes, turning halfway through baking. The cookies are done when they are golden around the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to continue cooling.
  • Repeat with the remaining cookie dough.

Notes

Be sure to use a vegan butter that comes in stick form! The kind that comes in a tub is formulated for spreading on toast. The sticks are better for baking.
I used oat milk, but any non-dairy milk will work, here.
I like to bake 6 cookies at a time. If you bake more than that at a time, your cookies may take a minute or two longer to bake.
Use a rubber spatula to scrape the sides of the bowl down frequently during the mixing process to ensure everything gets evenly mixed.

Nutrition

Serving: 1Cookie | Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 115mg | Potassium: 38mg | Fiber: 1g | Sugar: 18g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg