vegan cookie recipe

My fool proof recipe for deliciously sumptuous chocolate chip cookies. You can&#039;t get much better than this.

The Best Vegan Chocolate Chip Cookies

g Caster Sugar

150 g Dark Brown Sugar

120 g Vegan Butter

60 ml Plant Milk

Flour

Teaspoon Fine Sea Salt

Teaspoon Vanilla Extract

Teaspoon Baking Soda

200 g Dark Cooking Chocolate

Pour the 120g vegan butter, 100g caster sugar, 150g of dark brown sugar, 1/2 teaspoon baking soda, 1 teaspoon vanilla extract and 1 teaspoon of salt into a food processor. Blitz until the butter is evenly combined with sugar.

Pour in the 60ml of plant milk and 300g of flour and whizz into an even dough. The dough will start to clump into a ball in the food processor when combined.

Food Processor Dough Method (Much Quicker)

Melt the 120g vegan butter in a small saucepan over a low heat.

Combine the melted vegan butter with the 100g caster sugar and 150g of dark brown sugar in a large mixing bowl.

Whisk in the 60ml of plant milk, 1 teaspoon of vanilla extract, 1 teaspoon of salt and 1/2 teaspoon of baking soda.

Tip the 300g of flour into the bowl and combine with the wet mixture until it is evenly incorporated. The dough will be relatively stiff to work so you might find it easier to combine everything using a sturdy fork as opposed to a whisk.

Manual Dough Method

Roughly chop the 200g dark cooking chocolate into 1cm sized pieces. Don&#039;t worry about the pieces being uniform. I prefer to have a mixture of different sized chocolate chunks in the cookies. Once chopped fold the chocolate into the cookie dough until evenly distributed. Then wrap the top of the bowl with clingfilm and chill in the fridge for 30 minutes.

Whilst your cookies are chilling, preheat your oven to 180˚c/360˚f fan.

Take a set of large baking trays and cover with baking parchment. Remove your chilled cookie dough from the fridge. Using an ice cream scoop or dessert spoon scoop a helping dough at a time onto the the baking paper. Be sure to leave at least 2 inches of room in between the cookies as they will expand when cooking. The cookie dough should make around 8-10 cookies depending on the size at which you make them.

Place your cookies into the oven and cook for 12-14 minutes or until the edges of the cookies start to turn golden brown. Remove from the oven and allow to cool for at least 30 minutes before eating. (Your cookies might be extremely soft when they come out of the oven, don&#039;t worry they will firm up considerably once they cool and give you a wonderfully chewy center.)

Follow after dough has been made

My fool proof recipe for deliciously sumptuous vegan chocolate chip cookies. Chewy, crumbly and dangerously morish… cookies don’t get much better than this!

Is the chocolate chip cookie the mightiest cookie of them all?! I certainly think it has contender status. This recipe is my go to recipe for when I need a little sugar in my life. These cookies are the perfect sweet snack for a mid-afternoon sugar boost.

I've spent a decent amount of time trying to perfect vegan chocolate chip cookies and I think I've found the winning formula. These dollops of heaven are just the perfect blend of chewy cookie dough to chunky chocolate chips.


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Timestamps

0:00 Intro
0:50 Food processor dough method 
5:55 Manual dough method
6:52 Chocolate chips
9:26 Folding and chilling the dough
11:03 Shaping the cookies and baking
13:38 Baked cookies and resting time
15:12 Finished cookies
15:30 Outro

The Best Vegan Chocolate Cookies (2 Methods)

These Vegan Thumbprint Cookies are so easy to make, taste absolutely delicious, and only require 5 simple ingredients!

Vegan Thumbprint Cookies

vegan butter (softened)

sugar (organic)

tsp vanilla extract

all-purpose flour

jam (any flavor)

Preheat Oven

Prep Sheets

Line two baking sheets with parchment paper or silicone mats.

Beat Wet

In a stand mixer, beat the butter and sugar together until it becomes light and creamy, about 2 minutes. Mix in the vanilla extract.

Add Flour

Slowly add in the flour, while mixing, until it is just incorporated.

Roll Dough

Roll the dough into 35 balls, and arrange them on the baking sheets about 1&quot; apart.

Get Spoon

Use a spoon to press down on the top of the cookies,

Press Thumbprints

Press on the bowl of the spoon, making a small divot in the center of each cookie.

Bake Cookies

Bake the thumbprint cookies for 12–15 minutes, until lightly golden brown.

Press Again

Immediately after baking, press the spoon into each &quot;thumbprint&quot; indent again, as the cookies will have likely risen back up a bit during baking.

Let Cool

Cool the cookies on the cookie sheet until they are safe to handle.

Add Jam

Fill each thumbprint cookie with approximately 1–1 1/2 teaspoons of jam.

Serve Cookies

Skip the store-bought sugar cookies and grab cookie cutters instead! This 5 ingredient vegan sugar cookie recipe is easy to make and takes under 30 minutes.

Vegan Sugar Cookies With Just 5 Ingredient

flour

sugar

salt

g vegan butter, room temperature

powdered sugar

tbsp plant milk

Sprinkles

Mix dry ingredients

Add wet ingredients

Add butter and vanilla extract, and using an electric whisk start to mix on low. Increase speed and mix until dough is completely combined.

Chill vegan sugar cookie dough

Form dough into a log, and Wrap in a foil, twisting the ends. Place in the fridge for at least 2 hours.

Preheat oven

Form into cookies

Slice log into 1/3 inch / 1 cm slices, and place onto a parchment paper lined baking tray.

Use cookie cutters

If using a cookie cutter, roll the dough out on a floured surface, then cut out shapes of your choice.

Bake vegan sugar cookies

Bake cookies for 8-10 minutes. Let cookies cool completely.

Decorate vegan sugar cookies

For the frosting mix together sugar and dairy-free milk. Spread frosting on top of the cookies, and sprinkle with sprinkles. Let the frosting harden before serving.

Make this vegan mug cookie in less than 10 minutes for a quick and easy dessert! It has crispy edges, and a warm, gooey center. Just 8 ingredients are needed!

Vegan Mug Cookie

tbsp melted vegan butter ((or any neutral oil))

vanilla extract ((optional))

tbsp white sugar

brown sugar

tbsp all-purpose flour

tbsp oat flour* ((or sub with

baking soda

tbsp chocolate chips

To a small mug, mix melted butter, plant-based milk, white sugar, brown sugar, and vanilla extract (optional).

Then, add flour, oat flour, baking soda, and salt. Mix just until it combines. Fold in the chocolate chips.

Pre-heat oven to 350ºF (180ºC). Bake for 11-12 minutes or until the edges are lightly brown. Let it cool for a bit, then enjoy the cookie while still warm.

Baking Instructions

Microwave on high for 45-60 seconds (depending on the power of your microwave) until the dough puffs up and looks dry. Let it cool for a bit, then enjoy while still warm.

Microwave instructions

These are the best vegan chocolate chip cookies you'll ever make!! Chewy edges and soft, molten middles studded with melty chocolate chips. Easy to make with ingredients you probably already have, absolutely no one will know these cookies are vegan, no dairy and no eggs thanks to our secret and simple ingredient!

Chewy &amp; Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)

(230 g) all purpose flour flour

cornstarch

tsp baking powder

tsp baking soda

tsp sea salt

(100 g) organic granulated sugar

(150 g) light brown sugar

(85 g) dairy free yogurt or unsweetened applesauce, room temperature

(170 g) vegan chocolate chips*

Prep

Line a cookie sheet with parchment paper, and measure out all ingredients.

Whisk: 

In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.

Make the dough: 

In a large bowl, whisk together the vegan butter, sugar, brown sugar, dairy free yogurt, and vanilla. Then add in the flour, cornstarch, baking powder, baking soda, and sea salt. Use a rubber spatula to fold together.  Stop just before all of the flour is mixed in. 

Add in the chocolate chips: 

Fold in chocolate chips until evenly distributed.  

Chill: 

Chill the dough for 20-30 minutes. While the dough is chilling, preheat the oven to 350F. 

Bake: 

Using a cookie scoop, and roll about 1.5 tablespoons of dough per cookie for regular sized cookies, or 3 tablespoons of dough for large cookies onto the sheet. Place into oven and bake for 10-12 minutes (my oven, I bake them exactly 11 minutes each time for large cookies) or until the edges are lightly golden and are &#8220;set.&#8221; The middles shouldn&#8217;t be dough-y looking, but if they&#8217;re still soft, that&#8217;s perfectly fine.

Cool: 

Remove from the oven and let cool for 10 minutes. This allows the cookies to firm up to hold together.

Enjoy: 

Sprinkle with extra sea salt and enjoy! Store these cookies at room temperature in an airtight container for up to 4 days, a week in the fridge, or a month in the freezer.

Ok you are seriously some kind of magical baking fairy! :) These look soooo gooey and delicious, and I love how simple the ingredients are!

Amaaaaaazing cookies 😍🤤
Second time I make this recipe, instead of using apple sauce (which I never have at home unless I make my own)  I use vegan vanilla yogurt ! Soo good and soft and chewy, they are loved by all the family!
Definitely the best vegan cooky I've ever eat !!!!

These are great thank you!! I used whole grain sorghum flour which made them soft like consistency but they melted in my mouth I love them:) do you think they would work with coconut flour too?

These are great thank you!! I used whole grain sorghum flour and they melted in my mouth, do you think they would work with coconut flour too? thank!

Wow, delicious, definitely for keeps. I've made then almost ten times. Thanks!

Literally just made these and they are sooo quick and easy to make...not to mention super tasty!

I made half a batch of this recipe and it makes 11 cookies. I used the measurement in grams but I think my batter was too light, I don’t know if I overbeat my butter or with my flour I should add more (I didn’t use Bob’s because it’s hard to find). But I just went with it and baked them in 2 batches. The first one I was using light-coloured baking sheet and my cookies flatten a bit and was super soft. The 2nd batch I used dark-coloured baking sheet and my cookies rose and didn’t collapse even after cooling down, and they’re firmer. Both are delish and melts in my mouth. But I just wonder why the first one turned flatter than the 2nd??

I'm in love!!! These are amazing, i had to stop myself from eating all of them. Best chocolate chip cookie recipe by far non-vegan and vegan.

These are fabulous!  I made them exactly as written and they turned out perfect.  Slightly harder on the outside and moist in the middle.  They didn't crumble at all.   Delish!!  Thank you!

These truly are the BEST chocolate chip cookies EVER - vegan or not! The whole family lovesssss them :)

These are my go to chocolate chips cookies (vegan or not)! They are just perfect; taste and texture. Thank you so much for sharing your recipes! :)

I’ve probably already left a comment here before BUT I must comment again to tell you that these are my favourite choc chip cookies ever. I’ve basically tried every chocolate chip cookie recipe out there (vegan ones that is) and these are always a hit. I have a 5 month old but when I was pregnant with him I basically made these twice a week and there was never a crumb left!! 
Thanks for your recipes!!

Hi!  Which brand of vegan chocolate chips do you use?

I have many food allergies and finding desserts that suit my needs is very difficult.  I have made your recipe twice, and I can say that apart from being easy to make, they are delicious.  The first time I made them with buckwheat flour and the second time with GF oat flour and they were perfect in both cases.  Thank you!

When you said in your YouTube video that this might be my go-to chocolate recipe, I have to admit I was skeptical at first. However, I just made these today and they were AMAZING. Incredibly indulgent, crunchy on the sides and gooey in the middle, but most importantly: they were the best chocolate chip cookies I ever baked. 

For most of my life I've baked with animal by-products and have now started to make everything vegan as I've transitioned to a plant-based diet. Thank you for showing me that I don't need to sacrifice on flavour and texture when it comes to vegan baking! That using plant-based alternatives are the way to go! &lt;3

Omg I just made these cookies and they’re sooooo goooood!! I’ve been trying to find a good vegan, dairy-free, egg-free, and tree nut-free (including coconut) cookie recipe for awhile and I went with this one because the recipe looked so simple. Officially my go-to recipe for cookies now! Will definitely check out your other dessert recipes! Thank you so much!!!

Thanks so much for this wonderful recipe! It’s my first time making vegan  and gf cookies. I used Aldi’s gluten free plain flour + xanthan gum (1 cup: 1 tsp gum ratio). It turned out amazing. So chewy and crisp! 

I just made these. and girl. they are wonderful! my husband loved them! Literally can't tell they are vegan! Thank you for sharing your recipe. Sup easy to follow too.

Amazing easy recipe. Already made a second batch. Definitely for keeps! Thnx!

WOW. my best friend recently found out she's allergic to gluten, dairy, eggs, and more! as someone who's love language is baking, i was determined to find the perfect recipes so i can keep baking for her. these are INCREDIBLE!? i wasn't expecting them to bake well because the dough is a little different than a typical cookie dough but they set so well, and they taste amazing. the best comparison i can think of is the mcdonald's chocolate chip cookies but better. i used bob's red mill oat flour with 1 tbsp. cornstarch. for the butter i used miyoko's creamery european style vegan butter because i've heard wonderful things about it and i think the cookies taste amazing! i also used mini chocolate chips which really made all the difference with the chocolate distribution. coming from someone who isn't vegan or gluten free, i literally wouldn't have been able to tell these are allergy-friendly. couldn't recommend more!

Thanks so much for your reply! I've used both brands but I will take your suggestion and use the King Arthur for this recipe. I love your recipes and look forward to seeing what you've created. Thanks, again. :)

I needed a vegan cookie recipe for one of my husbands coworkers who says he can never find anything good vegan, and they turned out PERFECT! They were so delicious, and I can’t wait to hear what he thinks when he try’s them! 

hi! if i want to switch the butter with coconut oil, how much should i use? thanks!

Hi, first time ever that I tried to make cookies. So far, I had two tries. It was not a disaster, but the outcome could be greatly improved, I am sure... :)

The dough before putting it in the fridge looks pretty good to me, but after the fridge -- when I try to process it -- it is too crumbly. Also, the dough does spread very little in the oven -- I squish the balls down after 6 minutes or so and the result in the end looks a bit like burger patties. Using less salt and adding some more margarine did help to make the dough less crumbly, but it did help very little with the spreading. Perhaps you have a suggestion what I can try next to improve the dough?...

Perhaps my problems are caused by one of the following?
- I use 100% cassava flour
- I use the minimum amount of sugar that you recommend
- I use only 80g of 100% chocolate (premium chocolate bar)

Ah, I see, good to know that cassava flour is tricky in this respect! I live in Germany and it seems KA is not available in Germany, otherwise I gladly would have used it. I definitely will have a look at your oat flour cookie! Thanks a lot for sharing your expertise and helping beginners like me, much appreciated! :)

I tried so many vegan chocolate chip cookies and this recipe is the best! Thank you a ton!

Absolutely delicious!! Just made a batch for some friends and they are gonna love ‘em and not even know they are vegan. You are a vegan baker genius.

Amazing! we've made them three times in the last week, no substitutions and they have always turned out beautifully

These are amazing. easy to  make, bake and eat. I have made many vegan chocolate chip cookie recipes, this one beats them all.

Made these a couple days ago, so much better than store bought! Made gf with bobs 1 to 1, but I would suggest something with less rice for a softer less puffy cookie… still delish! 

These tasted amazing but they were super cake like and fluffy, nothing like a cookie and I’m pretty sure I did something wrong :( i used coconut sugar and the GF flour from the notes, as well as apple sauce. Any insight? 😭 I’ll definitely try this again though. 

BEST chocolate chip cookies ever!!! These are so delicious. I used mini chocolate chips and it was perfection. 

These were the BEST vegan cookies I have ever made. I have tried so many recipes and they always turn out cakey and I wanted more of a chewy texture. These were perfect. like insane. so good.

First time I made these cookies they came out so gooey and delicious! I’m chilling my dough not for the second time &amp; I used 1 1/2 cups of flour and 1/4 cup of cocoa powder for extra chocolateyness. Hopefully they turn out just as delicious!

This is my families FAVORITE cookie recipe. We have tried at least 10 other recipes that just aren’t what you’re looking for when looking for that soft gooey chocolate chip goodness. These are what you wish you were eating when you bought a batch of soft cookies from the store only to be disappointed. These are a staple in my household now!! Absolutely delicious. Soft. Gooey. Melt in your mouth goodness!! I make them for my extended family and neighbors! Absolutely fantastic. 

Really enjoyed these! I have avoided applesauce in the past and always opted for flaxseed, but decided to go with it for your recipe, and they turned out amazing. I've been trying to find a perfect chewy cookie recipe, and this finally worked. I was even able to reduce the white sugar a bit with no ill effects. This is my go-to recipe now. Thanks so much!

Hi! You’re my new fave! I did use Bobs GF 1:1 and it worked. I just had to leave it in the oven for like 2 more minutes. They were sooooo good! Crisp on the edges and gooey/chewy in the center. Thank you!

I literally have never baked cookies successfully as they always come out hard as a rock or disgusting but WOW!! You have cured me of my inability to make cookies, they are so delicious and chewy. Thank you!!

These are so delicious. I used a selection of random chocolate I had in the cupboard and Alpro coconut yoghurt, and the recipe turned out great. I also had to bake them for closer to 15 mins to get them browned around the edges, but they're easily the best cookies I've ever made. 

Thank you for the recipe!

Wonderful cookies, I roll them in extra chocolate chips and cool a second time then flake with sea salt - they’re always a hit! Even without the extras, everyone loves them! 

Fabulous recipe and my omnivore roommate loved them. I didn't have a vegan butter baking stick, only spreadable vegan butter, and they took much longer to set in the fridge because of this. I had to let them set in the fridge for 2 hours when using the butter spread. They were crispy on the bottom but chewy on the inside. Amazing.

Hi Britt, I just tried the recipe and the flavor is AMAZING! I just have one question: we don't have the Bobs Red Mill 1:1 flour in Germany and I tried to just replace it with spelt flour (Im not gluten free), which didn't really work as my cookies just became one piece on my backing sheet :D
Do you have any tipps for me how the replacing of the Red Mill flour could actually work without the dough 'melting'?
Thanks for all your amazing recipes, I can't stop baking since I came across your Instagram &lt;3

Thank you so much for your super fast reply! Ah okay, I thought the flour was the problem - do you have any idea why else my dough just melted into one whole piece if the flour is not the cause for that? 

Maybe the most delicious chocolate chip cookies ever

These were absolutely delicious! They were soft and chocolatey. You would not be able to tell their vegan. I used coconut oil instead of butter and applesauce instead of yogurt and they were perfect.

The taste of these cookies is really good but mine came out super flat.  I am new to vegan baking (my son has a dairy allergy)but I am not new to baking in general.  As I was looking through the comments, I noticed something about an updated recipe which I never saw.  I used 3/4 cup of melted vegan butter and everything else is just like your recipe.  I did use all purpose flour.  I would so love to bake cookies that look like yours.  Mine are flat and the edges are super golden but the middles still look rather underbaked.  Very tasty though.

These are the best chocolate chip cookies I’ve ever made. Because of dietary restrictions in my family, I used King Arthur Measure for Measure gluten-free flour (as recommended in the write-up), potato starch in place of cornstarch, and for the sugars, coconut sugar and organic light brown raw cane sugar. Using dairy-free yogurt in place of eggs was a brilliant suggestion; no more yummy but dry and crumbly cookies. My grandchildren say they’re the best cookies of any kind ever. Thank you so much!

Britt, thank you so much for sharing this wonderful recipe. I recently discovered I’m gluten and egg intolerant but I love baking. I tried at least a dozen of Gluten Free Chocolate Chip cookie recipes from cookbooks and other online authors (such as Minimalist Baker, Chocolate Covered Katie, NoraCooks) and this, hands down, is THE best GF Vegan Chocolate Chip cookie recipe in existence. These cookies are to die for.

I used Namaste Organic GF Flour with the spoon and level method. Measured yogurt with a dry measuring cup and left it out for 1 hour to room temperature. At the same time, melted butter and let  it cool for 30 minutes. I used salted. Followed directions exactly except I chilled the dough for 2 hours, quickly rolled into balls (dough was still soft), then chilled again for 24 hours. Popped half of the dough in the freezer and baked the other half fresh. Baked at 350 for 13 minutes (fresh), 14 minutes (freezer).  They’re melt-in your mouth soft right from the oven and nice and chewy the next day. I had no issues whatsoever, the texture and bake was incredible. 

Thank you for writing this wonderful blog, thanks to you I can enjoy my favorite baked goods again. Can’t wait to try all your other recipes.

https://www.youtube.com/watch?v=QVlCYStM7f8

BEST VEGAN CHOCOLATE CHIP COOKIES RECIPE: https://thebananadiaries.com/simple-vegan-chocolate-chip-cookies/

Oat Flour Vegan Chocolate Chip Cookies Recipe: https://thebananadiaries.com/vegan-gluten-free-chocolate-chip-cookies/

Today we're making actually *the best* vegan chocolate chip cookies around. My entire family and friends just love these cookies because honestly, no one would know they're dairy free, eggless, and easily gluten free.

So easy to make, you only need a few ingredients, and just so delicious!

CHAPTERS:
Intro: 0:01
Prepping ingredients: 0:36
Making the cookie dough: 1:16
Chill the cookie dough: 4:35
Bake the cookies: 4:57
The finished vegan chocolate chip cookies: 6:36

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SECRETLY Vegan Chocolate Chip Cookies | Gluten Free!

5 wholesome-ingredient Easy Date Sweetened Cookies. Chewy and soft.

Almond Butter Easy Cookies | Vegan & Naturally Sweetened 

dates (120 g)

almond butter (65 g)

Tbsp non-dairy milk (we used almond milk) (45 g)

oats (80 g)

extract,

salt,

Preheat the oven to 180°C.

In a small bowl add the dates with...

In a small bowl add the dates with hot water for 10 minutes. Then strain them. In the meantime, blend the oats in a food processor and set them aside.

Mix wet ingredients: Add dates, non-dairy milk (we...

Mix wet ingredients: Add dates, non-dairy milk (we used almond milk), almond butter, salt, and vanilla extract into a food processor or blender and blend until smooth.

Make the dough: Add the blended oats and...

Make the dough: Add the blended oats and baking powder to the food processor and blend until a dough. If needed, scrape down the sides of the food processor.

Form the cookies: Make 1 Tablespoon-sized balls and...

Form the cookies: Make 1 Tablespoon-sized balls and roll them. Place the balls on a baking tray with baking paper or silicone paper. Flatten them with your fingers or with the back of the fork.

Bake them for 15 minutes at 180°C.

Recommendation: Let rest 5 minutes and then add melted...

Recommendation: Let rest 5 minutes and then add melted chocolate and chopped pistachios.

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