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These are the best Vegan Chocolate Chip Cookies with a chewy, gooey center, crispy edges, the perfect crumb, and gourmet flavor. You won’t believe they are completely plant-based! Pour your favorite cup of tea and indulge in this delicious twist on a classic cookie recipe.

vegan chocolate chip cookie stack on white parchment paper

This recipe was written on February 11, 2021. It was updated with additional recipe information on May 24, 2024.

This vegan chocolate chip cookie recipe is almost too good to be true! It’s made with a vegan flax egg, two types of sugar, coconut oil, all-purpose flour, rich vanilla extract, melty chocolate chips, and optional espresso powder and cardamom for an exciting fragrant twist. The texture is pure perfection, with crunchy edges and a gooey center, and the sweetness is balanced with a subtle salty goodness. 

I highly suggest you opt for the optional cardamom expression variation to add exotic warmth and exciting complexity of flavors. These secret ingredients will impress even the most discerning cookie connoisseur and take your cookie game to the next level! One batch of these easy vegan chocolate chip cookies makes one dozen generously sized portions—great for sharing or keeping all to yourself! 

For more vegan cookie recipes, try my tahini chocolate chip cookies, double chocolate black bean cookies, or fig tahini cookies.

vegan chocolate chip cookie ingredients

Ingredients

Ground Flaxseed: Makes an egg substitute when combined with water, creating a gelled consistency that works as a binder in these flaxseed cookies. Alternatively, you can use ground chia seeds or chia meal. 

Granulated White Sugar: Essential for giving vegan cookie recipes the proper structure – creating tasty crispy edges while maintaining a chewy center. Make sure you choose a brand that is vegan-friendly to suit dietary preferences. 

Light Brown Sugar: Adds a deep, rich flavor and moist texture to these plant-based cookies. Alternatively, you can use dark brown sugar for a more robust molasses taste. However, as it has a higher moisture content, it may change the texture of the cookies slightly. 

Coconut Oil: Provides a subtle coconut flavor and moist texture. Use refined coconut oil for a more neutral flavor or unrefined if you prefer a hint of sweet coconut. Melt the oil and cool at room temperature for a few minutes for the best results. 

Vanilla Extract: Use pure vanilla extract instead of imitation vanilla to enhance the flavor of these tasty vegan chocolate chip cookies. Alternatively, you can substitute for vanilla paste for a more intense caramel-like flavor. 

All-Purpose Flour: Provides a tender structure for the best vegan cookies. You can swap it 1:1 with whole wheat flour for a slightly nuttier flavor or gluten-free flour to suit dietary preferences. 

Baking Soda: This acts as a leveling agent to help the cookies rise and shape. For the best results, ensure your baking soda is within its expiration range; as a rule of thumb, it should be replaced about every six months. 

Salt: Opt for sea or Kosher salt to enhance the overall flavor. For a gourmet flair, add a pinch of Maldon sea salt flakes on top of the cookies just after baking. 

Vegan Chocolate Chips: The essential ingredient for this dairy-free chocolate chip cookie recipe! Use your favorite brand of vegan chocolate and preferred flavor—milk chocolate, dark chocolate, or white chocolate for a twist. 

Espresso Powder (optional): Enhances the chocolate flavor, adding depth, richness, and a sophisticated aroma to this vegan chocolate chip cookies recipe. You can also use instant coffee granules or coffee extract in a pinch. 

Cardamom (optional): Adds warmth and an exotic flair that compliments the chocolate flavor in the espresso cookies. Alternatively, you can substitute for cinnamon or nutmeg for a similar warmth and slight sweetness.

vegan chocolate chip cookies on parchment paper

How to Make Vegan Chocolate Chip Cookies

  • Prepare Flax Seed. In a small bowl, combine the ground flaxseed and water. Stir well and let it thicken for at least 5 minutes until a gel flax “egg” forms. 
  • Cream Oil & Sugar.  Add the white sugar, brown sugar, and melted coconut oil to the bowl of a stand mixer fitted with a paddle attachment or to a large mixing bowl with a hand mixer. Beat the mixture on medium speed for 1-2 minutes, or until creamed. Scrape down the sides of the bowl throughout the mixing time as needed to combine fully.
  • Beat Flax Egg & Vanilla. Add the flax “egg,” espresso powder (if using), and vanilla extract to the mixing bowl. Beat until well combined.
  • Add Dry Ingredients. Sift in the all-purpose flour, cardamom (if using), baking soda, and salt. Mix the ingredients by hand using a rubber spatula or wooden spoon until combined. The dough will clump together but not form a solid mass.
  • Add Chocolate Chips. Mix in the chocolate chips with a wooden spoon, a rubber spatula, or your hands until just combined. Be careful not to overwork the dough.
  • Chill Dough. Cover the mixing bowl with plastic wrap and place it in the refrigerator to chill for 30-60 minutes. Towards the end of the chilling time, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  • Form Cookies. Scoop the batter with a double cookie scoop, about 3-4 tablespoons in size. Roll each scoop into a ball with your hands and place them on the prepared baking sheet, leaving 2 inches around each cookie so they can properly spread. Bake the cookies for 11-13 minutes, until golden brown on the edges.
  • Cool Cookies. Remove the cookies from the oven. If desired, sprinkle the tops with Maldon sea salt. Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack. Then, allow them to cool for an additional 10 minutes, or until they are set, before eating.
An up-close shot of a vegan chocolate chip cookie broken into two on a white counter.

Recipe Pro-Tips

  • Accurately measure all ingredients. Use a kitchen scale to properly measure the flour and sugar to ensure the cookies’ texture is not too dense. 
  • Use room temperature ingredients. Let the melted coconut oil cool slightly before incorporating and bring all the ingredients to room temperature to ensure even mixing. 
  • Allow the flax egg to gel. Give the flaxseed and water enough time to gel together, for at least five minutes before adding. This will ensure that the dough holds together for the best vegan cookie recipe. 
  • Thoroughly cream the oil and sugars. Beat the coconut oil and sugars in the mixer until light and fluffy. This allows air into the mixture and gives the finished cookies the best consistency.
  • Don’t overmix the dough. When adding the wet ingredients to the dry, carefully mix them until just combined. Overmixing will result in dense and tough cookies! 
  • Chill the dough. Don’t skip this step! Chilling the dough in the refrigerator for at least 30 minutes helps prevent the cookie from spreading while baking, and creates a thicker, chewier texture. 
  • Add the optional ingredients. Espresso cardamom chocolate chip cookies taste even better than the standard recipe! Experiment with adding these ingredients for a delicious, gourmet-tasting experience. You won’t regret it!

Serving Suggestions

Whip up a batch of easy vegan cookies and dunk them into a cold glass of plant-based milk or enjoy with a hot drink for dessert or an afternoon snack. You can also create the ultimate dessert experience by serving cookies with some of our favorite recipes below:

vegan chocolate chip cookies on parchment paper

Storage Directions

  • Storage: Allow cookies to cool completely before storing them in an airtight container at room temperature for up to one week. 
  • Freezing: Arrange cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer the cookies to a freezer-safe container and store them for up to three months.
  • Reheating: Allow frozen cookies to thaw at room temperature for 30 minutes. Or reheat in the oven at 300ºF for 5-10 minutes until warm.

More Vegan Chocolate Dessert Recipes

Want to learn more about how I tested the egg substitutes for this recipe? Watch this video:

4.80 from 25 votes

Vegan Chocolate Chip Cookies

By: Jenné Claiborne
Treat yourself to these chewy, gooey Vegan Chocolate Chip Cookies! The cardamom espresso variation is optional but is highly encouraged to take these vegan chocolate chip cookies to new heights!
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 minutes
Servings: 12 cookies

Ingredients 

  • 2 tbsp ground flaxseed
  • 1/4 cup water
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup melted coconut oil
  • 1 tsp espresso powder, optional
  • 2 tsp pure vanilla extract
  • 2 1/4 cup (270g) all-purpose flour
  • 1 tsp cardamom powder, optional
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup vegan chocolate chips
  • Maldon sea salt for finishing, optional

Instructions 

  • In a small bowl, combine the ground flaxseed and water. Stir well and let it thicken for at least 5 minutes, creating a flax "egg."
  • Add the white sugar, brown sugar, and melted coconut oil to the bowl of a stand mixer fitted with a paddle attachment or to a large mixing bowl with a hand mixer. Beat the mixture on medium speed for 1-2 minutes, or until creamed. Scrape down the sides of the bowl throughout the mixing time as needed.
  • Add the flax "egg," espresso powder (if using), and vanilla extract to the mixing bowl. Beat until combined.
  • Sift in the all-purpose flour, cardamom (if using), baking soda, and salt.
  • Using a rubber spatula or wooden spoon, mix the ingredients together by hand until combined. The dough will clump together but not form a solid mass.
  • Add the chocolate chips and stir in by hand until combined. This dough is pretty dry at this stage, so you may want to use your hands to bring it all together. Be careful not to overwork it.
  • Cover the mixing bowl and place it in the refrigerator to chill for 30-60 minutes.
  • Towards the end of the chilling time, preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  • Scoop the batter with a double cookie scoop, 3-4 tablespoons in size. Roll each scoop into a ball and place them on the prepared baking sheet, leaving 2 inches around each cookie so they can spread.
  • Bake the cookies for 11-13 minutes, until golden brown on the edges.
  • Remove the cookies from the oven. If desired, sprinkle them with Maldon sea salt. Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack. Let them cool for about 10 minutes before eating or until set.

Notes

Storage Directions
  • Storage: Allow cookies to cool completely before storing them in an airtight container at room temperature for up to one week. 
  • Freezing: Arrange cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe container and store them for up to three months.
  • Reheating: Allow frozen cookies to thaw at room temperature for 30 minutes. Or reheat in the oven at 300ºF for 5-10 minutes until warm.
Recipe Pro-Tips
  • Use room temperature ingredients. Let the melted coconut oil cool slightly before incorporating and bring all the ingredients to room temperature to ensure even mixing. 
  • Allow the flax egg to gel. Give the flaxseed and water enough time to gel together, for at least five minutes before adding. This will ensure that the dough holds together for the best vegan cookie recipe. 
  • Thoroughly cream the oil and sugars. Beat the coconut oil and sugars in the mixer until light and fluffy. This allows air into the mixture and gives the finished cookies the best soft texture. 
  • Don’t overmix the dough. When adding the wet ingredients to the dry, carefully mix them until just combined to prevent the cookies from forming a tough texture. 
  • Chill the dough. Don’t skip this step! Chilling the dough in the refrigerator for at least 30 minutes helps prevent the cookie from spreading while baking and creates a thicker, chewier texture. 
  •  
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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21 Comments

  1. The recipe fails to mention that you have to add 2-3 tablespoons of vegan milk! If you watch the video, they add some vegan milk, but it is not mentioned anywhere in the video.

  2. Followed the directions for these cookies to the tee but still had major issues getting the dough to stick together even after refrigerating for more than an hour. I ended up forming balls of dough that did not spread out at all. The balls (cookies) taste great, just look lousy. What did I do wrong?

  3. Wow! These cookies are truly THE best. Flavor and texture are spot on. So delicious! It’s impossible to eat only one. I’m trying not to eat a third. Just WOW. Thank you! This is now my go to Chocolate Chip Cookie recipe. And adding the finishing salt . . . Swoon!

  4. Im doing a food and nutrtion project I need nutrtion value and grams and everything like calories suger carbs etc

  5. Hello! I hope to make this sometime next week. One of the comments mentioned I can substitute the white and brown sugar for coconut sugar. What would be the measurement for the coconut sugar?

  6. WOW, these are dangerous! I had a bit of trouble making drop cookies out of the dry dough even after putting in the fridge for an hour. I took the rest of the dough and put it in my silicone 9×9, pressed it down a bit with a spatula and baked at 350 for 15 minutes. It was easy to cut into squares after it cooled. Will be making this many times this holiday season. Yum!