Looking for a delicious, plant-based chocolate chip cookie recipe? Look no further! These cookies are easy to make, taste great, and can be in your mouth in less than 45 minutes!
I’ve been trying to eat healthier lately, and it isn’t always easy. I find myself always craving sweets!
One of my favorite sweet treats is a classic chocolate chip cookie (especially right out of the oven), but of course, that means making some necessary adjustments to come up with a perfectly vegan version.
After some research and lots of testing, I found this recipe that is absolutely perfect and can be made in under 45 minutes!
It doesn't contain any animal products at all (or gluten!), but will satisfy your craving for something sweet.
Reasons why you'll love this Chocolate Chip Cookie Recipe
This cookie is the perfect winning combination of crisp and bite on the outside and chewy soft on the inside.
It's one of those classic base recipes you can really build upon. Want to add chopped nuts or candy to it? Be my guest! Want to dip it in chocolate? Don't let me stop you!
I mean, it's truly a perfect plant-based chocolate chip cookie in all the ways:
- uses staple pantry ingredients
- is made in just one bowl
- comes out perfect every time
- is completely customizable
Ingredients and Substitutions
Flax egg - instead of using eggs, I like to use a flax egg in most baked goods. For this recipe, you'll combine ground flax and water, stir, and let sit for about 5-10 minutes. Give it another stir. You'll know it's ready when it's nice and "goopy". Almost the consistency of egg whites.
All-purpose flour - I've used a gluten-free all-purpose flour in this recipe. My favorite brand is Bob's Red Mill 1:1 All Purpose Flour.
Oat flour - In additional to all-purpose flour, I am using oat flour in this recipe. I promise you don't want to skip this part. It keeps the cookies from being too gummy. You can either buy oat flour already prepared from the store or just whir rolled oats in the blender or food processor for a couple minutes until they've reached a fine flour. Simple as that.
Vegan Chocolate Chips - I've used many different types of chocolate chips in my baking adventures, and my favorites always end up being Enjoy Life Dark Chocolate Chunks. They are a great balance to the sweet cookie dough. Alternatively, you can use any vegan baking chips. Simple Truth has a great baking chip that I use often as well.
Vegan Butter - In this recipe, we used Miyokos brand vegan butter. Earth Balance baking sticks are often my go-to for a more economical option - plus they're easier to find at the grocery store, it seems!
Step-by-Step Instructions for Vegan Chocolate Chip Cookies
Full ingredient amounts and in-depth details are at the bottom of the post on a printable recipe card.
In a large mixing bowl, combine the butter, brown sugar, flax mixture, and vanilla extract. Beat well using an electric mixer until light and fluffy.
Beat in the all-purpose flour, oat flour, sea salt, and baking soda until combined.
Fold in chocolate chips.
Using a cookie scoop, portion the dough onto prepared baking sheet a few inches apart. Refrigerate for 20 minutes, then transfer to the oven and bake for 12 minutes.
Remove from the oven and let cool for 20 minutes to set.
Holly's Insider Pro Tips
Freeze the dough for later
Want to make just a few cookies now and save the rest of the dough for later? This cookie dough is perfect for freezing. Just roll the dough into balls and freeze on a parchment lined baking sheet for an hour. Then transfer the cookie dough balls to a freezer safe storage bag or container and keep in the freezer until ready to use.
If you want your cookies soft and fresh, remove them from the freezer about 30 minutes before you plan to bake them.
How to Fix Sticky Dough
If your dough seems too sticky, adding a little bit more flour, about 1 Tablespoon at a time, until it's not as sticky is a good rule of thumb. Over time, you'll learn what perfect cookie dough should feel like. Not too tough and dry, but not too sticky either.
Secret to Soft Cookies
Everybody loves a perfectly soft cookie, right? The biggest key is that you want to be sure you don't over bake them. Keep a very close - I mean close - eye on them after about the 9 minute mark.
Cooking time will vary based on your oven, so just watch them carefully and pull them out as soon as they start to turn golden brown around the edges. They will appear under-baked. You'll think they need a couple more minutes. But I promise they will keep cooking on the hot baking sheet even after you take them out of the oven.
After about 10-15 minutes, your cookies will have a perfectly soft center and will not be over-baked at all.
You Must Chill the Cookie Dough
Listen, I get it. The last thing you want to do is wait 20 minutes to chill your cookie dough. You want cookies in your mouth like now! But I promise there's a reason why you must put this dough in the fridge before baking.
Chilling the cookie dough first, lessens the amount each dough ball spreads. The butter will solidify and the flour will become more hydrated, creating less of a spread! Who knew?!
Plant-Based Chocolate Chip Cookies FAQs
Nope. Many contain milk ingredients or are processed on equipment that also process milk ingredients. So be sure to check your labels!
The perfect cookie dough will have a smooth, soft texture but still be pliable enough to be rolled into balls. Not too sticky, not too tough! Also just slightly stiffer than you might expect if you've made traditional chocolate chip cookies before.
You can find some awesome vegan chocolate at your local health food store preferably in the bulk section. That way you can buy just the amount you need! Also, it's super affordable!
Alternatively, there are some great brands out there like Enjoy Life and Simple Truth that work great in baking.
Store them in an airtight container for up to 5 days on the counter or up to 2 weeks in the fridge.
I know we've all grown up thinking it's the raw eggs that make un-cooked cookie dough unsafe to eat. So vegan cookie dough seems to be fair game, right?
The reason raw cookie dough poses a risk has to do with the raw unbaked flour! Flour is intended to be baked before consumed as it can carry harmful bacterias like e-coli! The last thing you want is a night spent over the porcelain bowl after eating raw (albiet delicious) cookie dough!
Do yourself a favor and bake this dough into cookies. If you're really craving raw cookie dough, I've got the perfect Vegan Cookie Dough recipe for you!
Baking at high-altitude can be such a difficult dilemma to deal with. I'm at about 4,200 feet in Utah, but all my recipes have been tested at sea level. If you're baking at altitude, there are some adjustments you'll want to make. Otherwise, you'll be sure to have cookies that spread and brown way too much.
If you are baking at or above 3,500 feet, you can try to add 2 Tablespoons of flour and remove 2 Tablespoons of sugar from this recipe. Also this is a really good resource for troubleshooting altitude issues in your baking.
Now that you know how to easy it is to make these Plant Based Chocolate Chip Cookies, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.
Plant-Based Chocolate Chip Cookies
- 1 Tablespoon ground flax meal + 2 Tablespoons warm water, let stand for 5 minutes
- ½ cup + 2 Tablespoons vegan butter, softened to room temperature
- 1 cup packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 ¼ cup gluten-free all purpose flour
- ¼ cup oat flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup vegan chocolate chips, plus more for topping (optional)
- Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
- In a small bowl, combine ground flax and warm water. Stir and set aside.
- In a large mixing bowl, combine the butter, brown sugar, flax mixture, and vanilla extract. Beat well using an electric mixer until light and fluffy.
- Beat in the all-purpose flour, oat flour, sea salt, and baking soda until combined. Fold in the chocolate chips.
- Using a cookie scoop, portion the dough onto prepared baking sheet a few inches apart. Refrigerate for 20 minutes, then transfer to the oven and bake for 12 minutes.
- Remove from the oven and let cool for 20 minutes to set.