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Vegan Chocolate Chip Cookies

Perfect Vegan Chocolate Chip Cookies

This is the best vegan chocolate chip cookies recipe ever! Easy to make in 1 bowl, no chilling required and they turn out perfect every time. Soft, chewy and full of chocolate chips!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon ground flaxseed
  • 2.5 tablespoons water
  • 1/2 cup vegan butter softened to room temperature
  • 1 1/4 cups packed light brown sugar*
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan chocolate chips

Method
 

  1. Preheat and prep
    Set the oven to 350°F (177°C) and line two baking sheets with parchment paper. Parchment prevents the bottoms from over-browning and makes removal clean.
  2. Make the flax egg
    Stir the ground flaxseed and water together in a small bowl and set it aside for 5 minutes. The mixture thickens into a gel during this time, which signals that it will bind the dough correctly.
  3. Cream the butter and sugar
    Beat the softened vegan butter and brown sugar together in a large bowl with a hand mixer on medium speed for 1 to 2 minutes until the mixture looks creamy and slightly lighter in color.
  4. Add the wet ingredients
    Add the vanilla extract and the flax egg to the butter mixture and mix on low speed until fully combined.
  5. Add the dry ingredients
    Stop the mixer and add the flour, then sprinkle the cornstarch, baking soda, and salt across the top. Mix on low speed until just combined. A few flour streaks in the dough are preferable to an overmixed batch.
  6. Fold in the chocolate chips
    Add the dairy-free chocolate chips and fold them in with a spatula or mix briefly on low speed until evenly distributed.
  7. Scoop and bake
    Scoop the dough into 1.5-tablespoon balls and place them two inches apart on the prepared baking sheets. Bake for 10 minutes. The cookies look underdone when they come out of the oven. They firm up as they cool on the pan.
  8. Cool on the pan
    Leave the cookies on the baking sheet for 5 minutes before transferring to a wire rack. Moving them immediately breaks the cookies apart since the structure hasn't set yet.

Recipe Notes

  • Sugar: Use 1 1/4 cups of packed brown sugar as listed, or cut back to 3/4 cup if you prefer them less sweet both ways turn out great! 🍬
  • Storage: Keep in an airtight container for 3–4 days. They also freeze perfectly! 🧊
  • Cookie Dough Hack: Freeze dough balls and bake from frozen whenever you crave a treat (add 1–2 minutes to bake time). No thawing needed! ⚡
  • Vegan Butter: If using unsalted, bump up the salt to 3/4 tsp. 🧂
  • Mix-ins: Get creative! Swap in walnuts, white chocolate chips, dried fruit, or whatever you love. 😋