Classic Vegan Chocolate Chip Cookies (1 Bowl!)

Amazing chocolate chip cookie recipe. The best one I’ve tried. Followed recipe almost exactly, just added in pecans.
I’m currently baking the GF version of the Classic Choc Chip Cookie from this site so we’ll see how those compare!

Lord have mercy, these are divine!! I’ve recently gone vegan for health reasons but really missed my salted chocolate chip cookies. So grateful to find this post. I used Miyokos butter cause that’s what the store had and I don’t own a scoop so I just tablespoon dropped them onto my silpat baking mat they came out sinful! If you wait until they’re completely cooled (like 2-3 hours) you will be justly rewarded. Trust. So bomb!

These were very good! I had some aquafaba lying around in the fridge, so I added a few tablespoons to the flax egg just for kicks. The only thing that didn’t quite work was the oven temp. I only have one cookie sheet, so the first batch I did for about 11 minutes at 375, and they came out a bit burnt on the bottom; I did the second batch for 12 minutes at 350 and they came out much better! Could be because my cookie sheet is dark, or could be an oven temp calibration issue, but it’s something to watch out for.

These are so delicious!!!! Seriously, can’t stop eating them! I didn’t have enough vegan butter, so I subbed about 1/4 cup of peanut butter and I’m in awe. I also used spelt flour bc I don’t really buy AP anymore. Such a simple recipe but oh so good. I want to make another batch but ran out of flax meal. I’m going to grind down chia and use that. Fingers crossed they come out delicious!

Nice cookies but I found I had to cook them almost 10 minutes more than the recipe said. They were barely cooked at 15 min without any browning. I believe my oven temp is pretty accurate, so curious as I haven’t seen this issue in the comments/ratings.

Omg amazing!!!! As always your recipes never disappoint, my husband said ur was just like Tate’s! I don’t typically have vegan butter on hand, is there a substitute?

These are literally the best chocolate chip cookies!!! Thank you for another amazing recipe.

I’ve made these 3 or 4 times now. My kids love them, I love them, vegan AND nonvegan coworkers love them. They are so quick and easy to whip up. I follow the recipe exactly. Don’t skip the chilling step! I find the longer I chill them the better they come out. Thank you for yet another staple in my kitchen, Minimalist Baker!

This is unreal, despite the amount of modifications I made. I used coconut sugar only, and used a blend of almond and coconut flour instead of all purpose. I also used a chia egg. The texture is so good!!! Crispy on the outside and chewy on the inside!! OMG it is so delicious – will make again and again;)

I made these wonderful cookies with chia eggs instead of flax eggs and regular butter. Omigosh they are amazing! They are supposed to be for a camping trip but I’m not sure there will be any left! I loved the addition of sprinkling a little sea salt at the end. Great recipe!!

I just found Minimalist Baker about a month ago. I enjoy it so much! Thank you for all of the wonderful inspiration. I followed the needed ingredients but tweaked what kind I used for a few things. I did use an Earth Balance vegan butter stick (1/2 c).
– For sweeteners, I used Truvia brown sugar – mix of stevia and b. sugar (1/4 c) and I used Swerve (erythritol) confectioner’s for the cane sugar (1/3 c).
– For the flour, I used a mix of oat flour and regular all purpose flour (50/50).
– I used 2 Tbs of Orgain vanilla protein powder for the extra 2 T of flour (vegan).
– I used choc chips and also added coconut flakes, raisins and walnuts too! They were yummy. Had 2 with my coffee this morning :-)
Thanks for inspiring me to go eggless with vegan butter. I used to bake a lot more like that years ago. My husband is trying to see if he has a sensitivity to eggs so I am trying to get creative!

Bomb.com, minimalist baker you have never failed me <3

Having made a few of your recipes I know that I can expect them to turn out good but even so I was surprised at how delicious these turned out! Making these for a group of 30 people, I doubled everything except for the sugar and baking powder and added a little rum for extra flavor. I also replaced flaxseed eggs for regular eggs. I will be making these again for sure. Thank you!

Perfect👍🏻

I made these not too long ago, I don’t have flax on hand and so use a different egg replacer (I think that’s the culprit), the dough ended up being a super soft sand texture, I tried baking a couple cookies and they could have been used as golf balls! I added a literal dash of coconut milk to the dough and it kind of broke, not sure how else to say it. I mixed that up super well, baked a few cookies off and they were perfect!! Weird science right there 😄. Next time I think I will just add a tablespoon of extra liquid and see what happens! Thanks for the recipe!!

Delicious. I use Miyoko’s butter instead of earth balance in one batch and found the recipe to be slightly less greasy. Also, made a batch with bittersweet chips, which complimented the sea salt well. I’ve made a recipe for years with an apple sauce binder and was looking for a change. This recipe was perfect!

These were so good! My brother who hates on my vegan food all the time didn’t even notice the difference. I swapped out cane sugar for coconut sugar and used vegan dark chocolate chips. 1000% recommend :)

I love all your recipes but this one not so much…..I followed the recipe to the T (with the exception of using real butter)…… they taste good BUT it def tastes too much like flour. IDK if it is the extra 2tbsp or what but no bueno for me

I made this today with only very minor changes: I used Miyoko’s salted butter instead of Earth Balance and added tiny bit of cinnamon.

I’m so glad I only baked a batch of four and froze the rest, because I would have eaten them all! They were so delicious, and even though they were vegan I really couldn’t tell the difference between these and a classic tollhouse cookie.

Thank you for giving me a vegan chocolate chip cookie recipe to use again and again.

Healthy swap I did: 1/3 cup of sugar for both types, 50% butter + 50% applesauce, and I had to add 1 TBS more.
BEST VEGAN COOKIES! Definitely my new go to!

I have tried several vegan chocolate chip recipes and this one was the best! Thank you!

I do NOT suggest swapping flax eggs for real eggs 1:1. Didn’t work. I’ll try again though because flavor was great! I can’t give a rating yet until I make them properly.

Review below, updating to add a 5 star rating because these are awesome!

Ok. I typically do not comment but wow, these cookies are pure perfection. It is so hard for me to make tasty vegan cookies or brownies (I flopped with the vegan vanilla cupcakes, totally my fault bec of the flour I used) but these are exceptional. Even I can make them taste good, which is saying something. I followed the recipe to a tee.
Bottom rack in oven cooks a little browner than top rack. I prefer the top rack, they tasted lighter and almost fluffy. Weird description I know but none the less…DELICIOUS!

These are a perfect chocolate chip cookie. They’re going in my bookmark recipe folder where so many Minimalist Baker recipes live. I always come to your site first when looking for a recipe. Thank you!!!

Hmm. I made these to the recipe with the exception that I realized too late I was out of vanilla, so I omitted it. Without the vanilla, they mostly tasted like Earth Balance + chocolate (to be expected, I suppose). They also spread a little more and were flatter/crispier than I expected – maybe I should have chilled them even longer? Or perhaps I didn’t cream the wet ingredients well enough? Still gonna eat ’em all though.

Oh NO. I made these for the 2nd time in a week. The first time I followed the recipe as written and they were great as I said in my previous review.

This time I upped the vanilla to 3T and tried dark chocolate chips. Boom! These are perhaps a little more intense than the originals because of the dark chocolate, but the extra vanilla mellows them nicely.

We can’t decide which we like better so I recommend making both. :-)

Oh, and I made the dough in the evening, popped the metal KitchenAid bowl into the fridge overnight, and baked them the next day. That worked really well for my schedule and the cookies rose nicely, too.

These cookies are INCREDIBLE! It’s taking all the self control I have to not eat another. Wow. They are so so satisfying. The salt on top is the perfect touch!

These cookies will remind you of the classics and sneaking dough out of the tube in the fridge. I used aquafaba instead of flax because its what I had, and I mixed the aquafaba, sugar, and butter all together at once. They were definitely fluffier than the original recipe, but still chewy and gooey on the inside and I suspect I might have whipped up the butter mix a little too long (i just made vegan merengue the other day and I was really in the beat it forever mindset).
11/10 recommend these cookies for any occasion

Wow, fantastic cookie and easy to make. My only modification was to use fewer chocolate chips — maybe 2/3 of what was called for. Just right for me.

I did top with some Icelandic sea salt I had just bought — so yum. Thank you for the recipe!

WILL NEVER MAKE ANOTHER CCC recipe AGAIN! These are perfect. Maybe even better the next day which is shocking and amazing. These are perfect! I am a new person and can’t wait to make them for others when that is a thing again. You’ve done it!

I made these GF & they are 10/10 amazing!! Instead of the regular flour I used 1/2 C of oat flour, 1/2 C bob’s red mill one to one flour, and 2 Tbsp potato starch and everything else as the recipe says! I baked for 11-12 mins and they came out PERFECT!! they aren’t grainy and they don’t crumble like some GF treats – undetectable from regular cookies✨

A really solid vegan chocolate chip cookie recipe!! I put the dough in the freezer for about 15 minutes, instead of 40 in the fridge and I think it worked just as well for chilling. Baked them for 12 minutes, but next time I will do 13-14 minutes for a crisper cookie. Don’t skip out on adding the salt at the end!!! So good!

Hi. I made these tonight, but they spread out A LOT. They were super thin and too spread out. I used a food scale and metric measurements. Do you know what might have gone wrong?

You nailed it! These are deeeeeelicious! They went into the oven rounded from a cookie scoop and…they flattened to chocolate cookie shape – YAY! Only change, I added about a teaspoon of ground cinnamon.

Okay…I just made these and they are perfect! Slightly crispy on the outside, soft and chewy on the inside!

For those curious- I used regular unsalted butter because that’s all I had. I also let them chill in the fridge for ~90 minutes so that there was minimal spreading (I like my cookies thick lol). Finally, I sprinkled them with some local, coffee infused flaked sea salt! *chefs kiss*

Made these last night and they are fantastic! I ended up using about 1 1/3 cups of flour because the dough seemed really wet, they came out great, more cakey than your photos, but I like cakey cookies! Definitely going to be a staple in our house.

Love the one-bowl aspect and the texture was perfect. Only change I made was when I preheated. I’m not sure #1 should be to preheat when #4 is to wait 40 minutes.

These are delicious! Mine seemed very gummy and possibly a bit too wet before baking. They spread to be very thin cookies once baked, but still are absolutely delightful. They have a nice crunch while still being chewy. So glad to finally have a MB classic chocolate chip cookie!