How to make the most irresistible, one-bowl, Vegan Chocolate Chip Cookies with crisp edges and soft and chewy centers – the chocolate chip cookie recipe you have been craving. Includes a Video!

Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers.  Here is the perfect vegan recipe for the traditional chocolate chip cookie you have been craving!

These amazing Vegan Chocolate Chip Cookies are the real deal!  They are so EASY to make. Chewy and tender with crispy edges and loaded with dark chocolate.  Mix it all in one bowl, chill and bake!  That’s it! So simple, yet very rewarding!

No one will even know they are vegan, unless you decide to tell them. Make a batch to share with family, friends or coworkers- the perfect sweet treat to share. Here is the base recipe then feel free to add toasted nuts, dried fruit, or coconut flakes. Play around and have fun with this.

Vegan Chocolate Chip Cookies | 60-Sec Video

What You will need!

  • vegan chocolate chips
  • vegan butter or coconut oil
  • All-purpose flour (or GF flour blend)
  • coconut milk or other plant-based milk (rich and creamy)
  • light brown sugar (or see how to make your own below!)
  • baking soda
  • salt
  • vanilla
  • optional additions- toasted nuts or seeds, coconut flakes, dried cranberries or cherries

 

ingredients in cookies

Did you know you can make your own brown sugar?

And why you might wonder, would you want to do that?  Here is why I do it:

  • some brown sugar has added ingredients like caramel coloring-( a not-so-healthy chemical).
  • organic brown sugar can be expensive.
  • it is quick and easy to make!

Sugar cane, in its pure form, naturally has molasses in it that is extracted out in the refining process.  So we are basically just adding the molasses back in.  If you want light brown sugar, add a little, if you want to make dark brown sugar add more.

pouring molasses into sugar

Mix in with a fork until fully incorporated.

It is even easier if you use a food processor or stand mixer with a whisk attachment.  Make a bigger batch and store for later use!

making brown sugar

Expert Tips

There are a couple of tips that will help achieve the perfect vegan chocolate chip cookie.

  • Spoon flour into a measuring cup and level off with a knife, to avoid adding excess flour to the recipe.  Alternatively use a scale to weigh the flour.
  • Refrigerate the dough for at least 30 minutes.  Ideally, if you have space in your fridge, scoop cookies onto the baking tray before refrigerating the dough.  Refrigerate the tray with the scooped cookies, for 30 minutes.  Place the cold tray directly into the preheated oven.
  • Allow the cookies to cool on the pan for 20 minutes.
  • Use a good creamy vegan milk like canned coconut milk or oat milk.

How to make Vegan Chocolate Chip Cookies

mixing brown sugar with butter

Step one

Cream together softened vegan butter or coconut oil with the brown sugar, using a hand mixer or by hand with a wooden spoon or rubber spatula.  Add milk and vanilla, fully beat until fluffy.

scooping flour into cup

Step two

Spoon flour into a measuring cup and level off with a knife, to avoid adding excess flour to the recipe.

mixing cookies together

Step three

Move the sugar mixture to one side of the bowl and add flour, baking soda and salt to the bowl on the other side, give the dry ingredients a quick mix.  Blend sugar mixture with flour mixture until fully incorporated.

mixing chocolate chips into dough

Step four

Mix in the chocolate chips.  Along with any other additions.

Refrigerate the dough for 30 minutes minimum.  This is really key!

scoop cookies onto tray

Step five

Scoop 1 1/2 ounce cookies onto a baking tray.  Bake in a preheated oven, middle rack, for 12-14 minutes.

Tip: It is important for the cookies to be cold going into the oven.  If they have warmed up from scooping them or your kitchen is warm, slide the entire tray with the scooped cookies on it, back into the fridge for 5- 10 minutes.

cookies baked cooling on a tray

Step six

Let cool on the baking sheet for 20 minutes.  The cookies will be very soft fresh out of the oven but they will firm up.

cookies with different variations

Variations & Ways to Adapt

  • add 1 teaspoon ground coffee for a delicious depth.
  • vanilla bean paste or powder instead of extract.
  • add orange zest.
  • add nuts, coconut and dried cranberries.
  • sprinkle with coarse salt crystals before baking.

Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers.  Here is the perfect vegan recipe for the traditional chocolate chip cookie you have been craving!

More cookie recipes you may enjoy

Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers.  Here is the perfect vegan recipe for the traditional chocolate chip cookie you have been craving!

Hope you enjoy!

~Tonia

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Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers.  Here is the perfect vegan recipe for the traditional chocolate chip cookie you have been craving!

Vegan Chocolate Chip Cookies

  • Author: Tonia | Feasting at Home
  • Prep Time: 45
  • Cook Time: 14
  • Total Time: 59 minutes
  • Yield: 21 cookies (1 oz) 1x
  • Category: baked, vegan, cookies
  • Method: baked
  • Cuisine: american
  • Diet: Vegan

Description

Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers.  Here is the perfect vegan recipe for the traditional chocolate chip cookie you have been craving! Allow 1/2 hour chilling time! 


Ingredients

Scale
  • 1/2 cup, (8 tablespoons or 4 ouncescoconut oil , or vegan butter, softened -not melted!
  • 3/4 cup, 165 grams, brown sugar (or mix together 3/4 cup white sugar + 1 teaspoon molasses) see notes
  • 1/4 cup plant-based milk, such as canned coconut milk or a creamy vegan milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour (188 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup chocolate chips

Optional additions:

  • 1 teaspoon ground coffee for a delicious depth
  • vanilla bean paste or powder instead of extract
  • 1 teaspoon orange zest.
  • 1/2 cup coarsely chopped nuts
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup dried cranberries
  • sprinkle with coarse salt crystals before baking

Instructions

  1. Cream together softened vegan butter or coconut oil with the brown sugar, using a hand mixer or by hand with a wooden spoon or rubber spatula.
  2. Add milk and vanilla, fully beat until fluffy.
  3. Move the sugar mixture to one side of the bowl and add flour, baking soda and salt to the bowl on the other side, give the dry ingredients a quick mix.  Blend sugar mixture with flour mixture until fully incorporated.
  4. Mix in the chocolate chips, along with any other additions.
  5. Refrigerate the dough for 30 minutes minimum.  This is really key!  If you leave longer than an hour you may need to let it soften a few minutes in order to scoop onto the tray.  (or better yet refrigerate or freeze the entire tray of scooped cookies before baking.)
  6. Scoop 1.5-ounce cookies (1 1/2-inch diameter ball) onto a baking tray. (It is important for the cookies to be cold going into the oven.  If they have warmed up from scooping them or your kitchen is warm, slide the entire tray with the scooped cookies on it, back into the fridge or freezer for 5- 10 minutes.)  Bake in a preheated oven at 350 F, middle rack, for 12-14 minutes.
  7. Let cool on the baking sheet for 20 minutes.  The cookies will be very soft fresh out of the oven but they will firm up.
  8. Store in an air-tight container after they are cooled.

Notes

Make your own brown sugar: 1 teaspoon- 1 tablespoon molasses to 1 cup granulated sugar, mix together with a fork or food processor.  1 teaspoon=light brown sugar.  1 tablespoon= dark brown sugar.

This method is best!  If you have space in your fridge, scoop cookies onto the baking tray before refrigerating the dough.  Refrigerate the tray with the scooped cookies, for 30 minutes.  Place the cold tray directly into the preheated oven.

Nutrition

  • Serving Size:
  • Calories: 153
  • Sugar: 7.3 g
  • Sodium: 94.2 mg
  • Fat: 8.8 g
  • Saturated Fat: 6.5 g
  • Carbohydrates: 21 g
  • Fiber: 4.3 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

Keywords: vegan chocolate chip cookies

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  1. Hey!
    I followed your recipe, I calculated the ingredients into grams (60g milk, 113g softened vegan butter,..) and then chilled the dough.
    My first batch sadly spread out way too thin, but I thought my batter was a little too sticky anyways haha! So I let the rest of the dough rest in the fridge for a few hours, the dough balls already on the baking tray. They are currently in the oven but they’re already spreading too much again..):
    What could be the reason? I used soy milk instead of coconut milk, might that be it? or did I cream the sugar and butter together for too long maybe?
    Either way, they are super delicious, they just don’t look the way yours look.
    Thank you so much in advance for your help!
    Kind regards from Belgium,
    Rania

    1. Shoot Rania, I think I need to make these again and figure it out. Forming the dough into balls and then chilling has made a difference for some people, sounds like that is what you did too?

      1. yeah, I did that but my batter seemed to be a lot softer than yours. I’ll try it again tomorrow, i’ll let the butter soften a bit more, maybe it was too cold still. If the batter is still too liquid, I’ll maybe add a tiny bit of flour.
        I’ll let you know how it goes!
        Thank you for your fast response!

        1. You might try leaving out the milk Rania. You can always add a little in if the dough is too stiff.

  2. I gave this recipe to two people, and their cookies didn’t come out as well as mine – the difference: I formed the round dough balls, placed on cookie sheets and then put in fridge for 30 minutes. They put the dough in fridge before forming dough balls. Mine were perfect every time I’ve made these – so my recommendation is form the dough balls and then put cookie sheet in fridge , then bake

  3. I’ve tried lots of vegan ch chip cookie recipes, but I need not look any farther. These are the best! They’re perfectly delicious. My kids loved them too.
    Sylvia, did you try them w whole wheat flour? I’d like to try and make them a bit healthier.

    1. Hi Jenny, Yay! So glad you are enjoying. I love using whole wheat pastry flour. I would weigh it if possible or just use a scant less. Let us know how they turn out!

  4. Hands down the best vegan chocolate chip cookie recipe I have made since I went vegan 8 years ago! Delicious! For my add ins I added vanilla extract as well as vanilla bean, unsweetened coconut, and 3/4 cup chopped chocolate chunks. I may try adding partially blended oats next time. This one is a keeper for sure!

  5. Taste great, I had to flatten my cookies after they came out of the oven. why? I like thin cookies, but when I make cookies it seem they never spread. Thanks for the wonderful blog you do, Gina

  6. Cookies look great but I’m missing something – directions say add flour – I am missing it somewhere because I don’t see what kind of flour? I’m asking because I can’t have wheat.

    1. All purpose flour is what we used. If you try them with gluten-free flour we would love to hear how they turn out.

  7. I’m going to try scooping them and freezing the portions so I don’t eat the entire batch today 🙂

    Also adapting for gluten-free by using 1/2 Namaste Foods Perfect Flour Blend 1/2 weird leftover alternative flour 🙂

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