Chewy cookies with crispy edges and gooey chips
Vegan Chocolate Chip Cookies
Prep Time
15 min
Cook Time
12 min
Total Time
57 min
Servings
24
24 cookies
Difficulty
Easy
Cost
Budget
$
Vegan Chocolate Chip Cookies
Chewy cookies with crispy edges and gooey chips
★4.6(5)
Classic chocolate chip cookies made with vegan butter and flax eggs that are chewy in the center with perfectly crispy edges. The ultimate plant-based cookie.
15m
Prep Time
12m
Cook Time
57m
Total Time
24
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These vegan cookies are indistinguishable from the classic. Vegan butter creams just like dairy butter, and chilling the dough ensures thick, chewy cookies rather than flat, crispy ones.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1/2 cup vegan butter, softened
- 3/4 cup brown sugar
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 2 cups all-purpose flour
- 1 cup vegan chocolate chips
- 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt
Instructions
- 1
Make flax egg and let sit 5 minutes. Cream vegan butter and brown sugar until fluffy.
- 2
Beat in flax egg and vanilla until combined.
- 3
Mix in flour, baking soda, and salt until a dough forms. Fold in chocolate chips.
- 4
Chill dough for 30 minutes. Preheat oven to 375°F and line baking sheets with parchment.
- 5
Scoop rounded tablespoons of dough, space 2 inches apart, and bake 10-12 minutes until edges are golden. Cool on pan 5 minutes.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Vegan butterCoconut oil (solid)
Slightly different texture but works in a pinch
All-purpose flourGF flour blend
Makes them gluten-free—add 1/2 tsp xanthan gum if the blend does not include it
Tips & Storage
Pro Tips
Chill the dough—this is not optional. Warm dough spreads too thin and cookies come out flat.
Use a cookie scoop for uniform size and even baking.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container for up to 5 days. Freeze dough balls for up to 3 months.
Reheating
Warm cookies in a 300°F oven for 3-4 minutes for a fresh-baked taste.
Nutrition Facts
Per serving (0mg) · 24 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates18g
Fat1g
Fiber85mg
Sugar1g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use regular sugar?
- Yes, but brown sugar adds more moisture and chewiness. A mix of both works great.
- Why did my cookies spread too much?
- The dough was too warm or the butter was too soft. Always chill before baking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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