Vegan Chocolate Chip Cookies

Friends, I have never been this excited to share a recipe with you. I think I have finally found the vegan chocolate chip cookie recipe that I have always been looking for! For me, chocolate chip cookies are the ultimate comfort food. They are my favorite sweet treat and in a perfect world with no calories, I would choose to eat them all day. But for over two years, finding a really good vegan recipe for the classic cookies has been a bit of a challenge for me, specially living out here with limited options for ingredients. I can’t go to Whole Foods and pick up some Earth Balance and I even have to get my chocolate chips sent to me from the States!

I discovered this amazing recipe Saturday morning and immediately went into the kitchen and tried it. My pantry already had all the ingredients, so I went straight to work! These cookies were so simple and easy to make, and they turned out incredible. We had some visitors Saturday night, and they could not even tell these cookies were dairy-free. They were a huge hit. This will now forever be my go-to recipe for chocolate chip cookies.

My hat goes off to Kristen Rosenau over at the Pastry Affair for her hard work in developing and tweaking the recipe. I appreciate that she uses approachable, simple, every-day ingredients in her baking. It has been fun following her blog as she follows a vegan diet for the month of June, go Kristen!

Vegan Chocolate Chip Cookies:

1/2 cup brown sugar
1/4 cup granulated sugar
2/3 cup vegetable oil
1/4 cup almond or soy milk (I used unsweetened)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3 ounces vegan chocolate chips

yields two dozen  


Preheat oven to  350°F. In a large mixing bowl, whisk together the brown sugar, white sugar, oil, and soy milk for several minutes until well incorporated. The resulting mixture will look like a smooth caramel sauce. Stir in the vanilla.

In a small mixing bowl, mix together the dry ingredients: flour, baking soda, and salt. Gently add and mix the dry ingredients with the wet ingredients in the large mixing bowl. If the dough is not stiff enough to hold its shape, add more flour one tablespoon at a time (although I had no trouble with mine). Fold in the chocolate chips.

Drop cookies by the tablespoon onto a baking sheet, spacing the dough 2 inches apart. Cook for 8-9 minutes, or until lightly browned on the edges. Cool on a cooling rack and enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

18. June 2012 by Stephanie Watkins
Categories: Baking, Sweets | Tags: , , , , , , | 46 comments

Comments (46)

  1. These look so amazing, I live in a part of the world where vegan margarine is ultra expensive and I’m not really into processed vegan foodstuffs anyway. I can’t wait to make these! Thanks so much for posting them xxx

    • I totally understand! I’m in the same boat over here and I try to stay away super processed stuff. This recipe is amazing! I hope you enjoy it :-)

  2. These look amazing! I have been trying to post more vegan recipes on my blog which is about gluten free recipes. Maybe I will try to make these gluten free. They look good! :)

    • Oh, yes you should! I think they will be easy to make GF. Let me know how it goes, hope you like them :-)

  3. these look like a perfect snack for right now!

  4. OMG – these are sooo good!!! I made my first batch last week – great success! Then tonight I tried without the chips – still yummy – next I will attempt to sub the veggie oil for coconut or grape oil – will keep you posted!! nom nom!

    • Oh good! I’m so glad you like them. I ran out of chips a few days ago so I added walnuts, nutmeg, and cinnamon instead, and they were great! Good luck with your experiments, keep me posted! :)

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  6. This is such a fantastic recipe! Absolutely delicious cookies – and proved almost too popular with non-vegans too! Thanks for sharing. I snapped a few quick pics and added your link on my blog too. Thanks again,
    AJ xx

    • Thanks Amanda! So happy you and your omnivore friends enjoyed the cookies! It’s a great simple go-to recipe. Thanks for stopping by :-)

  7. If I don’t have veggie oil can I use canola oil or vegan butter instead?

    • I have never tried using vegan butter (can’t find it here in Malaysia) but you can totally use canola oil, I do it all the time :)

  8. thanks!! making them tonight for my non vegan friends!! movie night!! Your blog inspired me to come take the cooking class.. probably in 2014 for my 30th bday!! My hubby is totally supportive of my vegan lifestyle !

    • Great! I hope everybody likes them! And that’s awesome to hear! What a great way to celebrate your 30th bday :)

  9. These are baking right now :), the dough was tasty. However, it was terribly unappealing to look at, and roll into balls. It was SO greasy. No one else mentioned this, and I know I didn’t add too much oil. And I added flour in an attempt to fix it, but to no avail. We will see how they bake up. I think I’ll try them again with coconut oil, as whenever I’ve made cookie with it, they are most similar to cookies using butter.
    Trial & error, right?!? :)
    Not posting just to be negative, I just wanted others to know mine were quite greasy. Maybe I’m the only one with this problem, but I like reading reviews of all sorts of issues!

  10. After baking & cooling, I’m thrilled to say these taste & look way better than the goopy,, oily mess they were as dough. I still think I’ll try it with coconut oil though. They have a bit too much of a canola oil taste to them for my liking. But I’m so happy they turned out less oily than I feared they’d Be

    • Thanks for your comments, Amy! Yes, the batter is a bit greasy because of the oil but people have reduced the amount and they have turned out fine. I also have added less oil and more soymilk, making the cookies a bit thinner and less cakey :-) I’m glad you enjoyed these! Keep experimenting with the recipe and let us know how it goes!

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  13. Hi! I tried this one and I had one little situation … after the mixing of all the ingredients, I had the consistency of breadcrumbs… like a very dried and spreaded mixture. Then I put more oil and milk and that turn out fine, the dough was sticky. But I had to bake this one 50 min in the oven until was done … what was wrong with my cooking ? ( sorry if I have language mistakes ) thanks

    • I am not sure what happened! I’ve made these cookies at least ten times and I have never had that problem :( Are you sure you measured the liquid ingredients correctly? Did you use a different kind of flour? I’m sorry the cookies didn’t turn out right!

  14. I just made a batch of these today and I have to tell you that they came out amazing! Tasted just like the non-vegan ones but they are better for you. These were also the fastest and easiest cookies I have ever made. My family LOVED them. These will be my new go-to chocolate chip cookies. I can’t thank you enough for sharing this recipe. I have been trying new vegan recipes without a lot of success, so these were a very pleasant surprise. The only thing I would add is that instead of 3 ounces of chocolate chips, I used 6 ounces. My daughter suggested maybe trying them with nuts and/or raisins next time too (for those that like them). :D

    • Wow, thank you SO much for you comment! I’m so happy you enjoyed these. And you’re right, these are the best because the are so easy to make. And I always have the ingredients in my pantry! And nuts are a great addition to the chocolate in these…we love adding walnuts! Thanks again for your kind words :-)

  15. The cookies are amazing. I am a bit of a cookie snob and have only baked with butter. I now have a lactose intolerant daughter and these are perfect. Thank you,

  16. I also live abroad and have a good friend who east vegan that I like to bake for- but usually don’t have all the special vegan stuff at home or even available in stores. I can tell I’m going to be coming back to this blog a lot! Thanks.

  17. I made these with coconut oil and gluten free flour ( and extra choc chips). My family loved them and keep asking for me to bake another batch. I did need to bake them for longer than the recipe said but it wasn’t a big deal. So easy too – I am a hopeless cook and didn’t have any issues with these!

  18. These drop cookies look great! Did you use a regular spoon or ice cream scooper?

  19. I think I mixed the dough too much because I followed the recipe exactly but they came out like balls of chocolate chip cake. Maybe I over mixed and they got too “gluten-y”. The taste was delicious though ;)

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  21. I’ve made these twice now, and they turned out delicious! Great recipe!

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  23. This is definitely one of the best, if not the best, vegan chocolate chip cookie recipe I’ve tried. They’re not crumbly but don’t get rock hard either- just the perfect texture. And super simple to make! I love the suggestion of using 1 Tbsp worth of dough for each, they’re perfect bite size pieces of amazingness. These will definitely be going in my recipe repertoire. Thanks for posting!

    • Wow, thank you so much for your comment Brooke! I am so happy you liked these. These are my favorite! Thanks for your encouraging words :)

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  25. I’ve tried many different vegan chocolate chip cookies and these are, by far, the BEST! Instead of using any oil (we avoid oils) I subbed applesauce and they turned out amazing. So fun and easy to make with my kiddos whenever the mood hits – which is often! :) Thanks so much!

    • Yes, applesauce is a great oil sub! I also like to use bananas :-) So glad you and your family like these!

      • I made those cookies a while ago and everyone loved them’! If I make them with apple sauce instead of oil .. how much applesauce do I use? (2/3 cup )?? If I use a banana do I just put in 1 mash banana?

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  27. Super good! I made these for my vegan wife, and she absolutely loved them.

  28. If all I have is self rising, do you know how I would be able to tweak this recipe to fit self rising flour?

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