These Vegan Soft Chocolate Chip Cookies require no refrigeration and are so soft and chewy (even after a few days, if they last that long!). They're super easy (perfect for kids helping), take less than 20 minutes, and so tasty even non-vegans will love them.
This post may contain affiliate links. See our disclosure policy for details.
Hey Internet, even though I love salad and healthy stuff like that, I definitely crave a classic chocolate chip cookie once in a while.
So that's why I came up with these easy, no-chill, Vegan Soft Chocolate Chip Cookies. This craving may or may not have been influenced by having to stay home more than usual lately.
But regardless, they take less than 20 minutes to throw together and truly, they taste like the kind of soft chocolate chip cookies I grew up with. And what's better than a freshly baked cookie?
Anyway, let's talk about what you'll need.
What Do I Need to Make Vegan Soft Chocolate Chip Cookies?
Obviously, you'll need some flour. This recipe does use gluten flour.
But it also works with gluten-free flour. Please see the substitutions section a little further down for my recommendations.
The brown or coconut sugar in this case makes the cookie moister and chewier, while the white sugar makes the edges a little crisper and makes the cookie less cake-like. Please see the substitutions section for messing with the ratios or changing out the sugars.
Instead of regular eggs I used a flax egg. You'll just need ground flaxseed for this. I like to freshly grind my flax in a spice grinder, but it isn't necessary.
To get these cookies really soft, you'll need a fat. I used coconut cream because I love it and I always have a ton of it on hand.
Keep in mind that the coconut flavor does NOT come through in the baked cookies. Again, see the substitutions section if you don't want to use coconut cream.
Finally, of course I used dairy free chocolate chips (fully necessary), vanilla extract (not necessary but I recommend), some baking soda, and a little salt to bring out the flavors.
What Substitutions Can I Make?
Gluten-free flour: if you're making these with gluten-free flour, I'd recommend either Bob's Red Mill 1:1 Gluten-Free Flour or King Arthur Measure for Measure. Those are my two favorites and I haven't found anything nearly as good as those two.
For the sugar, I recommend the mixture in this recipe. It's the perfect combination of soft and chewy and lightly crispy edges.
But if you'd like to keep it refined sugar-free, I've tested it with all coconut sugar (3/4 cup) and they're still delicious, just a little more fluffy.
If you don't have coconut cream, you can use vegan butter instead (same ratio, mostly melted). You may be able to use a nut butter, but I haven't played with the ratios. A bit more flour may be necessary.
Instead of chocolate chips you can use chunks, or even nuts, but I of course love chocolate the best here. :)
How to Make Vegan Soft Chocolate Chip Cookies from Scratch
First, preheat your oven to 350 degrees Fahrenheit (or 177 degrees Celsius) and mix your flax egg (stir together 1 tablespoon ground flaxseed + 3 tablespoons of water). Put the flax egg in the fridge to gel for 5 minutes.
While you wait, cream together the mostly melted or very soft coconut cream and the sugars. Using a stand mixer, a hand mixer, or a strong spoon, beat the coconut cream and sugars into a cohesive paste.
Add in the flax egg and vanilla. Mix briefly.
Now add in the salt, baking soda, and MOST of the flour (don't add it all yet). Mix until combined.
Test your dough. If it's too sticky to be held, add more flour until it isn't. Each time I've made this I've only needed about 1 and 3/4 cups flour, but yours could be different.
You want your dough to essentially be able to be rolled into a ball without sticking to your hands.
Baking the Cookies
Now, using your hands, mix through half of the chocolate chips.
Using a large cookie scoop, fill it mostly full (ends up being around 2 1/2 tablespoons dough per cookie) and deposit each on a lined baking tray.
I highly recommend using silicone baking mats for cookies. It helps them not to stick, form a firm bottom, and it saves money and the environment!
Take each cookie ball and roll it onto a smooth ball. Place it back on the mat and repeat.
Now take a moist palm and flatten each cookie. Dairy butter enables cookies to spread but that can be harder with vegan baking. I just flatten my own cookies and don't worry about it.
Press remaining chips into cookies, using as many as you'd like.
Bake for 9 - 12 minutes… Do NOT overbake. The key to soft chewy cookies is not overbaking them.
When you take them out of the oven, they will be light and puffy (see photo below). They will even give a lot if you press your finger into the side.
Let them sit on top of the stove (you can turn off the oven, though) for 20-30 minutes to set. I know it's hard not to bite into a freshly baked cookie. But trust me, even after 30 minutes the chocolate will still be melty.
And that's it! I highly recommend serving with some nondairy milk--my favorite is oat milk.
As for me, actually don't dip my cookies. I just take a bite and a sip at the same time. Mr. Zardyplants likes to dip his cookies though, because he's normal, haha. :)
Other Dessert Recipes You May Like
I have many other dessert recipes you might like if you like these cookies!
As always, I hope you love this recipe--I know I do. These Vegan Soft Chocolate Chip Cookies are:
- and the PERFECT texture
Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!