Crisp edges and soft, gooey centers. These vegan chocolate chip cookies use simple pantry ingredients and deliver bakery-style results. The method is fast for weeknights, with a rested-dough option for extra flavor. You’ll find clear steps, binder tests, and answers to every question people ask about vegan cookies. If you’re looking for more vegan desserts, try our vegan brownie recipe for a fudgy classic.”
Why These Are the Best Vegan Gluten Free Cookies
One bowl and no chill option for a 30-minute batch.
- Rested-dough method included for deeper flavor.
- Works with vegan butter or coconut oil. Both versions tested.
- Flexible binders: flax egg, applesauce, vegan yogurt, or banana.
- Gluten-free guidance for a wheat-free version.
- Nut-free path for readers searching vegan no nuts recipes.
- Chewy texture from brown sugar and a touch of cornstarch.
- Clear troubleshooting so cookies spread and don’t turn cakey.
- Budget tips for cheap vegan desserts without specialty items.
- Options for double chocolate, oatmeal, pumpkin, almond flour, and 3-ingredient cookies.
Ingredients for Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies use simple pantry staples with flexible substitutions for gluten-free, nut-free, or coconut oil variations. This section covers the core ingredients, egg substitutes, and optional add-ins to target multiple keyword searches such as vegan chocolate chip cookies coconut oil, vegan gluten free chocolate chip cookies, and vegan almond flour chocolate chip cookies.
Core Ingredients
- All-purpose flour – or substitute with a 1:1 gluten-free flour blend for vegan gluten free chocolate chip cookies.
- Vegan butter – classic choice for bakery-style flavor and texture.
- Coconut oil – an alternative fat for vegan chocolate chip cookies with light coconut undertones.
- Brown sugar – adds chewiness and moisture.
- White sugar – helps cookies spread and adds crisp edges.
- Cornstarch – keeps the centers soft and tender.
- Baking soda – the leavening that helps cookies rise slightly.
- Vanilla extract – enhances depth of flavor.
- Dairy-free chocolate chips – use semi-sweet, dark, or mini chips.
Egg Substitutes Tested
We tested several egg substitutes to find the best binder for chewy vegan cookies. Each gives slightly different results.
- Flax egg (1 tbsp flaxseed meal + 3 tbsp water) – reliable, balanced spread and chew.
- Applesauce (¼ cup) – softer and slightly cake-like cookies.
- Vegan yogurt (¼ cup) – rich and tender texture.
- Mashed banana (¼ cup) – thicker dough with subtle banana flavor. Bananas also make a great binder, like in our eggless banana bread recipe.
Chocolate and Mix-Ins
- Standard chocolate chips or chopped bars for puddles of chocolate.
- Rolled oats for vegan oatmeal chocolate chip cookies.
- Cocoa powder for double chocolate chip cookies.
- Walnuts, pecans, or almonds for nutty variations (skip for vegan no nuts recipes).
- Almond flour to replace part of the flour for a denser, protein-rich cookie. For more ideas, see our gluten-free dairy-free breakfast recipes.
Step-by-Step How to Make Vegan Chocolate Chip Cookies
These cookies come together in under 30 minutes with a no-chill option, or you can rest the dough overnight for deeper flavor. Both versions give chewy edges and soft centers.
Quick Method (No Chill, 30 Minutes)
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Mix wet ingredients. Cream vegan butter (or whisk melted coconut oil) with brown and white sugar until smooth.
Add binder and flavor. Mix in your chosen egg substitute (flax egg, applesauce, yogurt, or banana) and vanilla extract.
Combine dry ingredients. In a separate bowl, whisk flour, baking soda, cornstarch, and salt. Fold into the wet mixture until just combined.
Add chocolate chips. Gently stir in dairy-free chocolate chips.
Scoop dough. Use a 2-tbsp scoop to portion dough balls onto the baking sheet.
Bake. Bake for 10–12 minutes, until edges are set but centers look soft.
Cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Best Method (Rested Dough, 24 Hours)
- Prepare dough as above.
- Cover bowl and refrigerate for 12–24 hours. This enhances flavor and improves browning.
- Scoop and bake straight from the fridge, adding 1–2 minutes of bake time.
This method works well for make-ahead breakfasts too, like high protein overnight oats.
Pro Tips for Consistency
- For thicker cookies, chill scooped dough 20 minutes before baking.
- For thinner cookies, press dough balls slightly before baking.
- If cookies don’t spread, flatten gently mid-bake with a spoon.
Vegan Cookie Science 101
Baking Vegan Gluten Free Cookies is more than swapping eggs for flax. The science behind fats, sugars, and binders explains why these cookies bake up soft, chewy, and full of flavor.
The Role of Fats
- Vegan butter: Gives cookies classic bakery flavor, steady spread, and golden edges.
- Coconut oil: Produces a denser cookie with crisp edges. Works best if dough is chilled before baking.
Sweeteners and Texture
- Brown sugar: Adds chew thanks to molasses and helps cookies retain moisture.
- White sugar: Boosts spread and adds a delicate crispness to the edges.
Egg Substitutes Compared
Each binder creates a slightly different cookie.
- Flax egg: Balanced spread, chewy center.
- Applesauce: Softer and more cake-like.
- Vegan yogurt: Rich and tender, with added fat for moisture.
- Mashed banana: Dense dough, subtle banana undertone.
Rested Dough vs. No Chill
- No chill: Great for quick bakes, yields soft centers and crisp edges.
- Rested dough: Drying the surface develops flavor, creates caramelized edges, and improves browning.
Variations of Vegan Chocolate Chip Cookies
Once you’ve mastered the base recipe, try one of these popular variations. Each version is tested to stay vegan and egg-free while adding new flavors and textures.
Gluten-Free Vegan Chocolate Chip Cookies
Use a 1:1 gluten-free flour blend. Rest the dough for 30 minutes before baking to help hydration and prevent gritty texture.
3 Ingredient Vegan Gluten Free Cookies
Quick, budget-friendly, and perfect for beginners. Use nut butter (or tahini for nut-free), sugar, and dairy-free chocolate chips. If you love simple baking, check out our 3 ingredient banana muffins.
Vegan Double Chocolate Chip Cookies
Add ¼ cup cocoa powder to the flour mix and fold in extra chips for a rich, fudgy cookie.
Vegan Oatmeal Chocolate Chip Cookies
Replace 1 cup of flour with rolled oats for a chewy, hearty version. Great for breakfast-style cookies.
Vegan Pumpkin Chocolate Chip Cookies
Add ½ cup pumpkin puree and 1 tsp pumpkin spice. Reduce other liquid ingredients slightly to balance moisture.
Vegan Peanut Butter Chocolate Chip Cookies
Use ½ cup peanut butter in place of part of the vegan butter. Creates nutty, rich cookies with a chewy bite.
Vegan Tahini Chocolate Chip Cookies
For a nut-free but still rich flavor, swap in ½ cup tahini. Adds a unique, slightly savory depth. Pair them with a refreshing probiotic drink for a gut-friendly snack.
Vegan Almond Flour Chocolate Chip Cookies
Swap half of the all-purpose flour for almond flour. This makes cookies denser, slightly chewy, and higher in protein.
Troubleshooting and FAQs for Vegan Chocolate Chip Cookies
Even the best bakers run into issues. Here are answers to the most common questions about vegan chocolate chip cookies, based on what readers search for most often.
Usually too much flour, too little sugar, or dough that’s too cold. Measure flour with a scale, use the correct sugar ratio, and bake dough at room temperature. If needed, flatten cookies slightly before baking.
Too much flour or applesauce can make cookies puff up like cake. Use flax egg or yogurt instead of applesauce, and reduce flour by 1 tablespoon.
Yes. Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
Increase brown sugar compared to white sugar, add 1 teaspoon cornstarch, and remove cookies from the oven when centers still look soft.
Look for dairy-free chips from brands like Enjoy Life, Trader Joe’s, or Whole Foods. Many dark chocolate chips are naturally vegan.
Yes. For nut-free, avoid peanut butter or almond flour and use seed butter or tahini. For gluten-free, use a 1:1 gluten-free flour blend and rest dough for 30 minutes before baking.
Storage and Freezing Instructions for Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies keep their soft texture for days and can be stored or frozen for longer enjoyment.
Room Temperature
Store cookies in an airtight container at room temperature for 3–4 days. To keep them chewy, place a slice of bread or apple in the container to maintain moisture.
Refrigeration
Cookies last up to 1 week in the fridge. Let them sit at room temperature for 10 minutes before eating, or warm them briefly in the microwave for a fresh-baked texture.
Freezing Cookie Dough
Scoop dough into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to baking time. Dough can be frozen for up to 3 months.
Freezing Baked Cookies
Fully baked cookies can be frozen for up to 3 months. Cool completely, layer with parchment paper, and store in freezer-safe containers. Warm cookies in a 300°F (150°C) oven for 5 minutes to refresh.
Nutrition Information per Vegan Chocolate Chip Cookie
Each vegan chocolate chip cookie offers a balance of chewy texture, sweetness, and plant-based ingredients. These numbers are estimates based on a standard batch with vegan butter, flax egg, and dairy-free chocolate chips.
Nutrition per Cookie (approx. 1 cookie, 35 g):
- Calories: 160 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 7 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 110 mg
- Potassium: 65 mg
- Fiber: 1 g
- Sugar: 14 g
- Vitamin A: 10 IU
- Vitamin C: 0 mg
- Calcium: 10 mg
- Iron: 1 mg
Making Them Healthier
- Swap part of the flour for almond flour for more protein.
- Use coconut sugar to lower the glycemic index.
- Reduce sugar slightly for less sweetness while keeping chew.
- For oil-free, replace butter with extra applesauce (texture will be softer and more cake-like).
Best Vegan Chocolate Chip Cookies Recipe Soft and Chewy
Equipment
- Mixing bowls
- Whisk and spatula
- Hand mixer or stand mixer (optional)
- Measuring cups and spoons
- Baking trays
- Parchment paper
- Wire cooling rack
Ingredients
Core Ingredients
- 1 ½ cups 190 g all-purpose flour (sub: 1:1 gluten-free flour blend)
- ½ tsp baking soda
- 1 tsp cornstarch
- ¼ tsp salt
- ½ cup 110 g vegan butter, softened (sub: ½ cup melted coconut oil)
- ½ cup 100 g brown sugar, packed
- ¼ cup 50 g white sugar
- 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes (sub: ¼ cup applesauce or ¼ cup vegan yogurt)
- 1 tsp vanilla extract
- 1 cup 170 g dairy-free chocolate chips
Optional Add-Ins
- ½ cup chopped walnuts pecans, or almonds (omit for nut-free)
- ½ cup rolled oats for oatmeal variation
- ¼ cup cocoa powder for double chocolate version
Instructions
- Prep oven. Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
- Mix flax egg. Combine ground flaxseed and water, let sit 5 minutes until gel-like.
- Cream butter and sugar. In a large mixing bowl, beat vegan butter with brown and white sugar until smooth and fluffy.
- Add wet ingredients. Stir in flax egg and vanilla extract until fully combined.
- Mix dry ingredients. In a separate bowl, whisk flour, baking soda, cornstarch, and salt. Slowly fold into wet mixture.
- Add chocolate chips. Stir in dairy-free chocolate chips and any optional mix-ins.
- Scoop dough. Use a cookie scoop to portion dough onto trays, spacing evenly.
- Bake. Bake 10–12 minutes until edges are set and centers look soft.
- Cool. Let cookies rest on tray 5 minutes, then transfer to wire rack to cool fully.
- Pro tip: For deeper flavor and more caramelized edges, refrigerate dough for 12–24 hours before baking.
Notes
Nutrition Information (per cookie, ~35 g)
SERVING: 35g | CALORIES: 160 kcal | CARBOHYDRATES: 22 g | PROTEIN: 2 g | FAT: 7 g | SATURATED FAT: 3 g | CHOLESTEROL: 0 mg | SODIUM: 110 mg | POTASSIUM: 65 mg | FIBER: 1 g | SUGAR: 14 g | VITAMIN A: 10 IU | VITAMIN C: 0 mg | CALCIUM: 10 mg | IRON: 1 mgEstimated Recipe Cost
- Total Cost: ~$5.80 per batch (~$0.32 per cookie)
- Flour: $0.50
- Sugars: $0.40
- Vegan butter or oil: $1.20
- Flaxseed or applesauce: $0.50
- Dairy-free chocolate chips: $2.50
- Other ingredients: $0.70
Recipe Notes
- Substitutions: Swap coconut oil for vegan butter, or use almond flour for a protein boost.
- Storage: Keep in an airtight container 3–4 days at room temperature, 1 week in fridge, or freeze dough/cookies up to 3 months.
- Variations: Try vegan oatmeal chocolate chip cookies, vegan pumpkin chocolate chip cookies, or double chocolate version.
- Pro Tips:
- Always measure flour with a scale for accuracy.
- Bake until edges are set but centers look soft for chewy results.
- Chill dough overnight for best flavor.
- Diet: Vegan, egg-free, dairy-free, optionally gluten-free, nut-free adaptable.
Call-to-Action (CTA)
Did you love this vegan chocolate chip cookies recipe? Leave a star rating, comment below, or tag us on Instagram with your cookie creations!FAQs
- Can I freeze vegan cookie dough? Yes, freeze dough balls and bake from frozen, adding 1–2 minutes.
- What’s the best egg substitute for vegan cookies? Flax egg works best for chew, applesauce makes cookies softer.
- Can I make these gluten-free? Yes, use a 1:1 gluten-free flour blend.
Final Thoughts on Vegan Chocolate Chip Cookies + Share Your Experience
These vegan chocolate chip cookies prove that you don’t need eggs or dairy to enjoy the perfect balance of crisp edges and gooey centers. With simple pantry ingredients, flexible egg substitutes, and endless variations, this recipe delivers chewy cookies every time.
Now it’s your turn to bake a batch. Try the no-chill method for a quick treat or rest the dough overnight for bakery-style flavor. Experiment with variations like pumpkin, oatmeal, or double chocolate, and find your favorite.
For more plant-based treats, don’t miss our protein bagels for breakfast or a batch of vegan brownies.
We’d love to hear from you:
- Leave a comment and rate the recipe to share your results.
- Tell us which egg substitute or variation worked best for you.
- Tag us on Instagram or Pinterest with your homemade cookies.
Your feedback helps other readers discover the best vegan chocolate chip cookies and inspires more people to bake plant-based treats.
