Classic Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies recipe

The Spruce

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 2 dozen cookies

These chocolate chip cookies taste just like what mom used to make but are actually vegan. In place of the butter and eggs are vegan margarine and egg replacer, and semi-sweet vegan chocolate chips are added. The result is a tender and delicious cookie that will become a family favorite.

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegan margarine (at room temperature)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • Ener-G Egg Replacer for 2 eggs (prepared according to package instructions)
  • 12 ounces semi-sweet vegan chocolate chips

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F.

    Ingredients for chocolate chip cookies
    ​The Spruce
  2. In a large bowl, combine the flour, baking soda, and salt, using a sifter if you have one. Set aside.

    Sifting flour
    ​The Spruce
  3. In a separate large bowl, beat together the vegan margarine, sugar, brown sugar, vanilla, and the prepared egg replacer until the mixture is smooth and fluffy.

    Beat egg
    ​The Spruce
  4. Add the dry ingredients to this mixture and stir until combined well.

    Add dry ingredients
    ​The Spruce 
  5. Gently stir in the vegan chocolate chips just until well dispersed. 

    Chips in the dough
    ​The Spruce
  6. Drop 1-inch spoonfuls of dough onto a cookie sheet.

    Dough on baking sheet
    ​The Spruce
  7. Bake for about 8 to 10 minutes, until edges are lightly golden brown, or a little bit longer if you like them crispier.

    Bake for 8-10 min
    ​The Spruce 
  8. Let cool for 2 minutes before removing from cookie sheet.

    Tip

    • If you're having a hard time finding vegan chocolate chips at your supermarket, try Trader Joe's and Whole Foods; their house brands are actually vegan. Sunspire and Tropical Source are two more popular brands.
    • A great tool for dropping the cookies is a cookie scoop, which is similar to an ice cream scoop. It is ideal for making perfect rounds that are all the same size, and the dough releases easily with just a push of the lever.
    • This dough freezes nicely; just form into balls, place on a cookie sheet, and put in the freezer. When frozen, pop them in an airtight container where they will last for up to 3 months. There's no need to thaw when ready to bake; just add a minute or two to the baking time.

    Other Vegan Cookie Recipes

    Imagine the cookie jar filled with a variety of delicious cookies—and they are all vegan! With a few simple ingredient swaps, you can have your favorite cookies warm from the oven in no time. In addition to these chocolate chips cookies, try another classic—oatmeal raisin cookies—using vegan margarine and soy milk, or a tender and tart lemon sugar cookie that includes tofu. For something a bit healthy, and a little different, mix up a batch of vegan peanut butter oatmeal and banana cookies, which also happen to be sugar-free. If you like a bit of savory and salt in your sweets, then a vegan chocolate chip bacon cookie is right up your alley; the recipe calls for vegan bacon, vegan margarine, egg replacer, and vegan chocolate chips. If you need something quick and easy, a no-bake chocolate peanut butter cookie with coconut milk is sure to please.