The Best Vegan Chocolate Chip Cookies

We think the best vegan chocolate chip cookies are soft, chewy, and easy to make. They should also be made with simple, easy-to-find ingredients. Do you agree? 

We’re confident this is one of the best vegan chocolate chip cookie recipes out there. If you’re looking for easy vegan cookie recipes with few ingredients, then this one might become your favorite.

Why is this the best vegan chocolate chip cookie recipe?

These cookies are great because they’re:

  • Bursting with rich chocolate chunks
  • Infused with a hint of cardamom or vanilla
  • Perfectly soft and chewy
  • Quick and easy to make
  • Eggless
  • Dairy-free
  • 100% vegan

Vegan chocolate chip cookie ingredients

Each ingredient in this vegan chocolate chip cookie recipe has a specific purpose:

Dry ingredients

  • Dark brown sugar: Adds sweetness and chewiness, plus gives them a rich color
  • Caster sugar: Helps the cookies spread while baking
  • Plain flour: Builds much-needed structure
  • Strong white bread flour: Adds extra chewiness
  • Cornflour: Makes the cookies thicker and controls how much they spread
  • Baking powder: Gives the cookies some rise in the oven
  • Vegan chocolate chips: For that must-have chocolate taste
  • Cardamom powder or vanilla: Adds an extra layer of flavor (optional)
  • Salt: Balances the sweetness and enhances flavors

Wet ingredients

  • Vegetable oil: Keeps the cookies moist and soft
  • Sparkling water: Acts as an egg substitute and makes the cookies fluffy

Equipment needed to make the best vegan chocolate chip cookies

  • Mixing bowl: For combining all your ingredients
  • Measuring cups and spoons: For getting your ingredient amounts just right because accuracy matters in baking.
  • Whisk: To incorporate the wet ingredients
  • Spatula: For folding the ingredients together into cookie dough
  • Baking tray: This is where your cookie dough sits while it bakes in the oven
  • Parchment paper: Stops the cookies from sticking and simplifies cleanup
  • Cooling rack: Allows the vegan chocolate chip cookies to cool down evenly and quickly
  • Biscuit cutter (optional): Gives the cookies a perfectly round shape

How to make the best vegan chocolate chip cookies

Combine the sugars and oil

Firstly, in a large bowl, whisk the sugars and oil together. Afterwards, add the sparkling water to the mixture and stir gently until smooth. 

Secondly, add the cardamom (or vanilla), salt, cornflour, and baking powder. Whisk everything together until combined.

Sift in the flours

Thirdly, mix the flours together in a bowl and then sift them into the wet mixture. Fold the ingredients with a spatula until just combined. Remember, overmixing can make the cookies tough, so a gentle touch is key.

Add the chocolate chips

Next, it’s time for the best part – chocolate! Add the chocolate chips or chunks to your dough and fold them well into the dough. Make sure the chocolate chips are evenly distributed. Also, don’t overmix the batter.

Make cookie balls

Then, measure out 60g portions of the cookie dough, gently roll them into balls, and place them on a tray lined with parchment paper. Alternatively, use a cookie scoop to divide the cookie dough.

Chill the cookie balls

Now, refrigerate the cookie dough balls for at least 30 minutes. This step is crucial because it helps the cookies maintain their shape when they’re baking. 

While the cookie balls chill, pre-heat your oven to 180°C (or 160°C for fan ovens).

Bake the cookies

After chilling, place them on a baking tray lined with parchment paper. Gently press a few more chocolate chips onto each cookie dough ball. Also, ensure there’s a 2-inch space between each cookie to avoid them merging in the oven. Then, bake them for 12-15 minutes.

Shape the cookies

While the cookies are fresh out of the oven, place a cookie cutter around the edges of each one, and gently swirl it around to create a perfectly round shape.

Cool the vegan chocolate chip cookies

Let the cookies cool on the baking tray for 5 minutes. Thereafter, transfer them to a wire rack to cool completely.

Enjoy your vegan chocolate chip cookies

Finally, once they’re cool, dive into your homemade vegan chocolate chip cookies. They’re so chewy and chocolatey, you might grab another!

How important is the refrigeration step?

Refrigerating the cookie dough allows the fats to solidify, which results in cookies that spread less while baking. This step is important for thicker and chewier cookies.

Is a biscuit cutter needed?

No. While the biscuit cutter gives the cookies a neat round shape, they’ll still be delicious with a more natural look. 

How to store vegan chocolate chip cookies

Store them in an airtight container to maintain freshness. They’ll stay good for a week, but given how delicious they are, they might disappear before then! 

More tasty vegan recipes

Lastly, if you’re on the hunt for more vegan treats, check out our other recipes, like our:

Overhead view of a vegan chocolate chip cookie cooling on a wire rack.

The Best Vegan Chocolate Chip Cookies

We're confident this is one of the best vegan chocolate chip cookie recipes out there. If you're looking for easy vegan cookie recipes with few ingredients, then this one might become your favorite.
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Baking tray
  • Parchment paper
  • Cooling rack
  • Biscuit cutter optional

Ingredients
  

Dry ingredients

  • 150 g Dark brown sugar
  • 50 g Caster sugar
  • 100 g Plain flour
  • 100 g Strong white bread flour
  • 1/2 tbsp Cornflour
  • 1/2 tsp Baking powder
  • 100 g Vegan chocolate chips
  • 1/2 tsp Cardamom powder or vanilla
  • 1/2 tsp Salt

Wet ingredients

  • 50 ml Vegetable oil
  • 60 ml Sparkling water

Instructions
 

  • Mix sugars, oil, and sparkling water. Add cardamom (or vanilla), salt, cornflour, and baking powder. Whisk until smooth.
  • Mix the flours together. Sift them into the wet mixture and fold just until combined. Don't overmix.
  • Fold in chocolate chips until they're evenly distributed into the cookie dough.
  • Divide and roll the cookie dough equally into 60g balls, or use a cookie scoop instead. Place the cookie balls onto a tray lined with parchment paper and refrigerate for at least 30 minutes.
  • Preheat your oven to 180°C (160°C for fan ovens).
  • Once chilled, space the cookie balls 2 inches apart. Bake on a tray lined with parchment paper for 12-15 minutes.
  • Once baked, while the cookies are still hot, place a cookie cutter over them and swirl it gently in a circular motion to make them round.
  • Rest the cookies in the tray for 5 minutes, then transfer them to a wire rack to cool fully.
  • Once cooled, enjoy your chewy, chocolatey vegan cookies.
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