These are the best vegan chocolate chip cookies you will ever make. They are soft, chewy, and have a slight crunch that makes them irresistible. The best part? They are incredibly easy to make and require just one bowl. No weird ingredients, no oil, and no chilling time—just simple, delicious cookies. Finding a great vegan chocolate chip cookie recipe can be challenging, but this one is perfect. It’s not only delicious but also simple and somewhat healthy.
I tested this recipe many times to get it just right. Now, you can enjoy homemade vegan cookies that taste just as good as traditional ones. If you love sneaking chocolate chips from the cupboard, you’ll love these cookies even more. They are rich, chocolatey, and perfect for any occasion. Whether you’re vegan or just looking for a great cookie recipe, these will not disappoint. They bake up beautifully with golden edges and soft centers. Pair them with a glass of plant-based milk for the ultimate treat. If you love sweets, try my Edible Chocolate Chip Cookie Dough or 3-Ingredient Peanut Butter Bars. Sugar has its place in a plant-based diet, and that place is dessert. Just enjoy it in moderation, knowing you have a wholesome option.
Ingredients
You can make vegan chocolate chip cookies without butter or eggs! This recipe is easy and uses simple ingredients. Cane sugar and brown sugar make them sweet and chewy. Non-dairy milk keeps them soft, and peanut butter adds richness. Flour and baking soda help them rise. Vegan chocolate chips make them extra tasty. Just mix everything, scoop the dough, and bake! The cookies turn out soft, chewy, and full of flavor. They are easy to make and don’t need any special steps. You won’t miss the usual ingredients at all. Whether you’re vegan or just want a dairy-free treat, this recipe is perfect. Check the recipe card below for exact amounts and steps.
How to make vegan chocolate chip cookies
These one-bowl chocolate chip cookies are soft, chewy, and very easy to make. You only need one bowl and one cookie sheet, so cleanup is simple. Just mix the ingredients, scoop the dough, and bake—no extra steps! The cookies turn out soft and chewy every time. They are perfect for a quick snack or dessert. You don’t need special ingredients or fancy tools. Just simple baking with delicious results. They bake fast and make your kitchen smell amazing. Whether you’re new to baking or have experience, this recipe is great.
Mix sugar and milk until the sugar dissolves. Stir well so no grains are left. Keep mixing until smooth. Add peanut butter and stir. Mix well until fully combined. Keep stirring to make it creamy. If it’s too thick, add milk. Stir again until smooth. Scrape the sides to mix everything. Keep stirring until even. Once done, it’s ready to use. Spread it on toast or use in recipes. It’s great for baking too. The mix is sweet and nutty. Stir until it looks right. Keep mixing until perfect.
Fold the flour and baking soda into the wet mix. Stir gently with a spatula. Mix until a dough forms. Make sure no dry flour is left. Scrape the sides if needed. Stir again to combine well. Add the chocolate chips. Sprinkle them over the dough. Fold them in gently. Mix until they spread evenly. Make sure all parts have chocolate chips. Scrape the bowl if needed. Stir again to mix well. The dough should hold its shape. Once mixed, it is ready. Shape into cookies. Now it is ready to bake.
Scoop a big spoonful of dough onto a baking sheet. Use a nonstick or lined sheet. Place each scoop carefully. Leave space between them. The cookies will spread while baking. If too close, they may stick. Keep each scoop evenly apart. Try to make them the same size. This helps them bake evenly. Adjust the spacing if needed. The dough should not touch. Check that each has enough room. Once done, they are ready to bake. Double-check the spacing. Place the sheet in the oven. Let them bake. Take them out when golden brown.
Substitutions
Here are some easy swaps for vegan chocolate chip cookies. Use any non-dairy milk like oat, soy, almond, or coconut. They all work well. For flour, use gluten-free or oat flour. Bake a little longer, about 18-20 minutes, so the cookies set. Whole grain flour also works but needs more baking time to get crunchy. Use smooth nut butter like almond or cashew, as long as it is like peanut butter. For chocolate, use chunks instead of chips. A dark chocolate bar with at least 70% cocoa also works—just break it into small pieces. These swaps make the cookies vegan and tasty. Adjust the baking time if needed. Try these swaps and enjoy!
Variations
Here are simple ways to make your cookies better. Add vanilla for a sweet taste. Mix in nuts for a little crunch. Sprinkle sea salt for a sweet and salty flavor. If you don’t want chocolate, use raisins. They are soft and chewy. Chopped dates are also sweet like caramel. These small changes make cookies tasty in different ways. Try different ideas to see what you like best. Even small changes make a big difference. Baking is fun, so try new things. Enjoy making your cookies!
Equipment
You don’t need any fancy tools to make these cookies. A glass mixing bowl works great for mixing all the ingredients. A wooden spoon is perfect for stirring everything together. A good baking sheet is important for baking the cookies evenly. These simple tools are all you need. You don’t need an electric mixer. Just mix everything by hand. A wooden spoon is strong enough to mix the dough well. A glass bowl is easy to clean and does not hold smells. A good baking sheet helps the cookies bake evenly and not burn. If you line it with parchment paper, the cookies won’t stick. You can also use a silicone baking mat. It helps with even baking and makes cleanup easy. Simple tools make baking fun and easy. No need to buy special equipment. Just use what you have at home. Baking cookies should be simple and enjoyable.
Storage
You can keep leftover vegan chocolate chip cookies fresh for a few days. Store them in a closed container at room temperature. They will stay good for four to five days. Make sure the lid is tight so they don’t dry out. When you want to eat them, let them sit at room temperature. You can also warm them in the oven to make them taste fresh. Storing cookies the right way keeps them soft and yummy. Eat them while they are fresh for the best taste!
FAQ
Are vegan chocolate chip cookies healthy??
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Does the cookie dough have to be chilled?
No, not at all! Bake and make right away.
Are all chocolate chips vegan??
No, most brands contain milk so be sure and read the ingredients. Enjoy Life are my favorite be many other brands offer vegan options as well. A few of my other favorties are Gefen, Nestle, and Lily’s Dark Chocolate Chips. If you can’t find vegan chocolate chips you can chop up a vegan Baker’s Bar and make chocolate chunk cookies.
More vegan cookie recipes
1-Bowl Vegan Chocolate Chip Cookies (Oil-free)
These vegan chocolate chip cookies are the best you’ll ever make. They are soft and chewy, with a little crunch on the edges. The best part? You only need one bowl to make them. There are no strange ingredients, no oil, and no need to chill the dough. That means you can have fresh cookies fast! The dough is easy to mix, and the cookies bake to a golden brown. They are full of melty chocolate chips and taste just like classic cookies. Even people who aren’t vegan will love them. You can even freeze the dough and bake fresh cookies anytime. They are great for sharing with friends or bringing to parties. These cookies are so good, you won’t believe they’re vegan. Once you try them, you’ll want to make them again and again!
Instructions
Preheat the oven to 360°F. In a big bowl, mix sugar and milk until the sugar dissolves. Add peanut butter and stir until smooth. Sift in flour and baking soda, then mix gently. Don’t over-mix, or the cookies may turn gummy. Stir in chocolate chips until evenly spread. Scoop 1 tablespoon of dough onto a baking sheet. Leave space between them because they will spread. Bake for 14-16 minutes. If using gluten-free or whole wheat flour, bake for 18-20 minutes. Take them out and let them cool for 5-10 minutes. These cookies are soft, chewy, and full of chocolate. They make a great snack or dessert. Store them in a container to keep them fresh. Try them warm with a glass of milk. This recipe is easy and quick. Anyone can make them. You don’t need to chill the dough. They are perfect for sharing. Once you try them, you’ll want to make them again. Enjoy!