Vegan Chocolate Chip Cookies
The best classic vegan chocolate chip cookies recipe that taste just like they are from a bakery. These easy one-bowl vegan chocolate chip cookies are easy to make gluten-free and are done in under 30 minutes! Please note this post contains Amazon affiliate links, which means I earn a small commission when you shop through them.
I’m not sure if you’re aware, but… Santa’s coming soon! The girls and I have been busy working on the “perfect” chocolate chip cookie recipe for Santa, and these are them! If you love making cut-outs, try my Vegan Sugar Cookies.
These classic chocolate chip or chunk cookies are soft and chewy, best fresh and warm with melty chocolate inside. Made all in one bowl, these easy vegan chocolate chip cookies are done in under 30 minutes from start to finish! You absolutely must print the recipe for your next rainy day.
I’ve shared many healthier vegan gluten-free cookie recipes in the past: Paleo Almond Flour Chocolate Chunk Cookies, Almond Flour Biscotti, Vegan Chocolate Chip Cookie Dough Balls, and Vegan Almond Flour Snickerdoodles, to start. These classic vegan chocolate chip cookies though? They have all the traditional flavors and mouth feel, which is achieved by using mostly traditional chocolate chip cookie ingredients. While I wouldn’t call these chocolate chip cookies “healthy” they are perfect for those times you want a really luxurious cookie. Let’s take a look!
Vegan Chocolate Chip Cookie Ingredients
Butter is an essential ingredient to classic chocolate chip cookies. I used Miyoko’s European Style Cultured Vegan Butter and it worked perfectly. This butter alternative is made with cultured cashews and coconut oil and is so delicious. You can find it at Trader Joe’s, Whole Foods, Sprouts, and other stores.
To keep these chocolate chip cookies dairy and egg free, I used Bob’s Red Mill Egg Replacer. I have used flax or chia eggs in the past, and still do, but Bob’s egg replacer works best. You can find it in stores, but I buy it on Amazon.
Butter and egg are the tricky ingredients, the rest are easy: organic brown and cane sugar, vanilla, baking soda, a pinch of salt, chocolate chunks, and walnuts.
How to Make Vegan Chocolate Chip Cookies
Place the butter and sugars into mixing bowl.
Beat them together until light and creamy. Then beat in the egg replacer and vanilla.
Dump the flour, baking soda, and salt right on top and beat again.
Mix in the chocolate and walnuts. The mixture will look look just like traditional chocolate chip cookie dough. Since it’s egg-free, go ahead and nibble that dough. You know you want to.
I use a cookie scoop to scoop out the dough. It’s one kitchen tool I’m so glad I finally got because it makes the most perfect cookies and muffins and makes spooning dough so much easier.
Behold! The most perfect chocolate chip cookie ever. Let’s just take a moment to gaze upon those melty chunks. And these are dairy-free, egg-free, vegan chocolate chip cookies.
Gluten-Free Vegan Chocolate Chip Cookies
While I myself am not gluten-free, many of my blog friends are, so I try to keep my recipes as gluten free as possible. And that also means I have really high standards for what my gluten-free recipes should taste like. We tested this recipe with my favorite gluten free baking mix, Bob’s Red Mill 1 to 1 Baking Flour. The photo directly above was of the gluten free vegan chocolate chip cookies, while the rest were with all purpose flour. As you can see, visually there’s not much difference.
I made the gluten-free vegan chocolate chip cookies first and my kids and hubby had no idea they were not filled with gluten, eggs, and butter. The texture was not quite as soft as the gluten-y cookies, however. That’s all to say that if you have a gluten intolerance, make these with the g/f flour and you’ll love them. If you don’t have any issues with gluten, use the all-purpose.
- 4 oz. vegan butter (Miyoko's recommended), room temperature
- 1/2 cup light brown sugar
- 1/4 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 prepared vegan egg (Bob's Red Mill recommended)
- 1 cup all purpose or gluten-free four*
- 1/2 teaspoon baking soda
- pinch of sea salt
- 2/3 cup dark or semisweet chocolate chunks (Enjoy Life or Lily's Sweets)
- 2/3 cup chopped walnuts
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat.
- In the bowl of a mixer, beat the butter and sugars until soft and creamy. Add the vanilla and egg and beat in. Add the flour, baking soda, and sea salt, and beat again to combine. Stir in the chocolate and walnuts.
- Scoop (a small cookie scoop works best) dough onto cookie sheet in about 1-2 tablespoon balls. Bake for 15 minutes. Cool slightly and enjoy!
We tested this recipe with Bob's Red Mill 1-to-1 Gluten Free Baking Flour with good results.
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Nutrition Information:Yield: 16 Serving Size: 1 cookie
Amount Per Serving: Calories: 171