These dairy free and egg free chocolate chip cookies are ready in 30 minutes, made with vegan kitchen staples. They're easy to make, soft, chewy, and gooey!
If you're looking for the best soft vegan chocolate chip cookie recipe, this one's for you. They're made in 1 bowl for quick cleanup and don't require any chilling the fridge.
The edges are perfectly chewy and golden while the middle is soft and gooey. No one will guess they're vegan! Want more dairy free and eggless cookies? Try my vegan oatmeal chocolate chip cookies and vegan peanut butter cookies next.
Ingredient notes
This recipe comes together with a handful of simple ingredients. See below for my recommendations and suggested substitutions.
- Vegan butter: Let the dairy free butter sit out on the counter to come to room temperature before you use it so that it mixes nicely with no lumps.
- Brown sugar: I love using solely brown sugar to add moisture and sweeten my classic chocolate chip cookies. Substituting with granulated sugar or coconut sugar works but you'll end up with a slightly different taste and texture.
- Flax egg: A flax egg is a versatile vegan egg substitute. All you need is ground flaxseed and water! It's used as a binder to make delicious eggless cookies.
- Vanilla: Just a drop adds extra flavor and warmness.
- All purpose flour: If you need to make these gluten free, I suggest using Bob's Red Mill or King Arthur GF flour.
- Cornstarch: Since we're baking without eggs, cornstarch acts as a leavening agent and binder, helping to give the cookies a nice shape.
- Baking soda: Another leavening agent, baking soda helps the dough rise and become light and airy.
- Salt: Just a pinch enhances the overall flavor and compliments the chocolate.
- Vegan chocolate chips: My personal favorites are Enjoy Life and Guittard Dairy Free.
Note from Jenna: I got most of these ingredients from Thrive Market! I started shopping there last year and quickly became a loyal fan. Their prices are great on allergy-friendly products and pantry staples, plus the convenience is unbeatable. You can read my Thrive Market Review here!
How to make vegan chocolate chip cookies
This is a quick overview with step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Cream vegan butter and sugar
In the bowl of a stand mixer, fitted with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes.
Step 2: Add wet ingredients
Add the flax egg and vanilla extract to the mixing bowl. Mix until well combined and creamy.
Step 3: Add dry ingredients
Add the flour, cornstarch, baking soda, and salt then mix on low-medium speed until just combined. Add the dairy free chocolate chip (or chocolate chunks), mix until well distributed.
Step 4: Bake until golden
Roll the cookie dough into even-sized balls and arrange on a cookie sheet lined with parchment paper. Bake at 350F for 13-15 minutes. Remove from oven and let cool for 5 minutes before transferring the cookies to a wire rack.
Baking tips
I've tested these vegan cookies several times in my kitchen so you can recreate them with ease in yours. Follow these tips for the best results:
- Make sure to soften the vegan butter. If you don't let the butter come to room temp, you'll have chunks of butter that won't mix well with the sugar.
- When measuring the flour, don't scoop the measuring cup directly into the flour. First fluff the flour in the container then scoop into the measuring cup using a spoon and level off.
- Use a cookie scoop to make the cookies uniform in shape and size.
- Keep an eye on the cookies towards the end of the baking time. If the cookies are on the smaller side, they may cook for a shorter amount of time. If they're larger, they may need an extra minute.
- Once baked, the cookies will have slightly crispy edges and appear lightly golden brown. Be sure to let them firm up on the baking sheet before transferring to cooling rack!
- Store cookies at room temperature in an airtight container for 3-4 days or in a freezer bag in the freezer for up to 3 months.
I hope you love this recipe as much as we do! If you give it a try, let me know what you think by leaving a rating and comment below. Happy baking!
Chewy & Soft Vegan Chocolate Chip Cookies
Ingredients
- 1 tablespoon ground flaxseed
- ½ cup vegan butter softened to room temperature
- 1 ¼ cups brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper. Mix the ground flaxseed and water together in a small bowl to make the flax egg.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes.
- Add the flax egg and vanilla to the mixing bowl, mix until creamy.
- Add the flour, cornstarch, baking soda, and salt. Mix until just combined.
- Add the dairy free chocolate chips and mix until well distributed.
- Using a cookie scoop and tablespoon, roll the cookie dough into balls and place each on the baking sheets.
- Bake for 13-15 minutes, until the cookies are lightly golden and the edges are set.
- Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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