This vegan chocolate chip cookie recipe is made with vegan butter and a flax egg—that is, ground flaxseed that’s mixed with water until it has the viscous texture of a beaten egg. When buying chocolate chunks or chips, be sure to look for a dairy-free version (we love the dark chocolate gems made by Hu Chocolate). Also, be sure to buy 100% cocoa powder, not a blend made for hot cocoa, which may contain milk solids.
You’ll also want to make sure your sugar is certified vegan—some brands are processed using animal by-products. Look for natural cane sugar, such as Wholesome, or substitute an equal amount of coconut sugar. Whole wheat pastry flour gives this vegan cookie recipe flavorful dimension and a tender bite, but you can substitute with an equal weight of all-purpose flour or a 1:1 gluten-free flour blend if you prefer.
The best vegan chocolate chip cookies are crispy on the edges and chewy on the inside. They’re also perfectly round and uniformly sized. To achieve this, use a #70 cookie scoop to portion the cookie dough into tablespoon-size balls—you can also use a tablespoon measuring spoon. The cookies will spread, so place the dough balls at least 2 inches apart on a parchment paper–lined baking sheet.
Editor’s note: This recipe was originally published in ‘The Vegan Table’ and first appeared on this website on July 14, 2009.
Recipe information
Total Time
30 minutes
Yield
12 cookies, or 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
Step 2
In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
Step 3
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
Step 4
Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey.
DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.
Per serving (serving size 2 cookies): 288 calories; 16g fat; 2 g protein; 37 g carbohydrate; 4 g dietary fiber; 0 mg cholesterol; 120 mg sodium. —Nutritional analysis provided by ‘The Vegan Table’
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Reviews (23)
Back to TopMy daughter first discovered this recipe when she was vegan for lent and made it many times. You would never know that it was vegan by the taste. She added nuts and it really enhanced the flavor. I made it today but didn't go vegan since I had some leftover butter and had eggs but no flax seed. Also, used white flour since I only had a smidge of whole wheat left (can you tell I didn't feel like going to the store?). Came out just as good. Despite usually needing to be precise when baking, this recipe is very flexible for either vegan or not.
Anonymous
Silicon Valley
9/24/2017
these turned out great. we cut the sugar in half (i almost always do without any problem) and used part earth balance, part coconut oil. we all love them. next time i will double the batch.
frgilbert
Falls Church, VA
3/3/2014
No one could believe these were vegan. Moist and chewy. Highly recommended! I swapped half the whole wheat flour for white flour.
vbrown608
Berkeley, CA
8/12/2013
Superb flavor. I made these gluten-free for my husband; most GF flour blends contain rice flour and xanthan gum, both of which he does better without, so I used 1/4 cup each tapioca starch, corn starch, potato flour (not starch - the flour is basically ground-up dried potato), sorghum flour and oat flour. No xanthan/guar gum. I used real butter, as we are not vegan (I look for vegan recipes as himself is allergic to eggs) but he is allergic to coconut and even Earth Balance has an awfully long ingredient list. Either this is not the optimum flour combo or I overbaked-them a little, as they were more crispy/less chewy than I actually wanted, but overall, definitely a success!
SandyinTX
Rio Vista TX
6/14/2013
Wow! These are amazing! Even my husband who is not a vegan fan said if I hadn't told him, he wouldn't have known the difference. They were chewy and absolutely delicious!! We're definintely adding these to our collection.
longmeadowcook
5/24/2013
I admit, at first I was skeptical about trying these but, they are DELICIOUS!!!!!!
carolinagirlz
3/24/2013
very yummy
moneybagz
3/24/2013
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