Classic Vegan Chocolate Chip Cookies (1 Bowl!)

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Classic vegan chocolate chip cookies sprinkled with sea salt

Good news: After lots of testing (10 rounds!) we cracked the code for the ultimate classic vegan chocolate chip cookie.

It’s buttery, salty-sweet, studded with melty chocolate chips, crisp on the edges, and tender in the center. Swoon! Plus, it’s made in just 1 bowl with 9 simple ingredients. Let us show you how it’s done!

Chocolate chips, brown sugar, flax eggs, all purpose flour, cane sugar, vegan butter, salt, vanilla, and baking powder

We’re no strangers to chocolate chip cookies (exhibits A, B, C, D, E, & more). But what we were missing on the blog was a classic, not gluten-free, chocolate chip cookie. Not anymore!

Bowl of brown sugar, cane sugar, vanilla, flax eggs, and cubed vegan butter

How to Make Vegan Chocolate Chip Cookies

To “veganize” classic chocolate chip cookies, the main ingredients to swap out are eggs and butter. We opted for flax eggs as a binder because they tend to work well in cookies and are easily accessible. And for butter, we went with vegan butter for a classic buttery taste. We also tested with coconut oil, but it’s more finicky, leads to issues with spreading, and yields oily cookies.

For dry ingredients, we kept it classic and accessible with all-purpose flour and baking powder for leavening. And for sugar, we included both cane and brown sugar. The addition of brown sugar adds a slight caramelly flavor.

Bowl of vegan chocolate chip cookie dough

To infuse these cookies with maximum deliciousness, we included generous doses of vanilla, sea salt, and chocolate chips. The result is gooey, sea-salty, chocolaty goodness in every bite!

Balls of chocolate chip cookie dough on a parchment-lined baking sheet

We hope you LOVE these vegan chocolate chip cookies! They’re:

Salty
Sweet
Buttery
Gooey
& Perfectly decadent!

They’re the perfect treat when you’re craving the comfort of a more classic-style cookie. Enjoy with a glass of dairy-free milk, made into an ice cream sandwich with vegan ice cream, or with your favorite latte (try our pumpkin spice or mushroom-infused options).

Sprinkling sea salt over warm chocolate chip cookies

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Tall stack of vegan chocolate chip cookies

Classic Vegan Chocolate Chip Cookies (1 Bowl!)

The perfect classic vegan chocolate chip cookie made in 1 bowl! Salty-sweet, buttery, slightly crisp edges, tender center, and gooey chocolate chips. Just 9 ingredients and simple methods required!
Author Minimalist Baker
Print
Vegan chocolate chip cookies next to each other on a baking sheet
4.91 from 11 votes
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings 20 (Cookies)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

  • 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
  • 1/2 cup packed organic brown sugar
  • 1/3 cup organic cane sugar
  • 1/2 cup vegan butter, room temperature (we prefer Earth Balance // 1 stick = 1/2 cup or 112 g)
  • 2-3 tsp vanilla extract
  • 1 heaping cup unbleached all-purpose flour (1 cup + 2 Tbsp as original recipe is written*)
  • 1 tsp sea salt (plus more for topping)
  • 1 tsp baking powder
  • 1 cup vegan semi-sweet chocolate chips (we prefer Enjoy Life)

Instructions

  • In a large mixing bowl, prepare your flax eggs (flaxseed meal + water) and let them gel for 5 minutes. Add in brown sugar, cane sugar, vegan butter, and vanilla (start with lesser end of range, and add additional 1 tsp for stronger vanilla flavor if preferred). Mix with electric mixer until creamy and pale in color (see photo) — ~ 1 minute.
  • Add flour, salt, and baking powder and stir by hand with a wooden spoon until fully combined. Fold in chocolate chips until just combined.
  • Put the bowl of dough in the refrigerator to chill for 40 minutes.
  • Preheat to 375 degrees F (190 C) and line 2 large, rimmed baking sheets with parchment paper.
  • Remove the cookie dough from the refrigerator and begin scooping dough in 1 ½ Tbsp scoops (we like this scoop) onto prepared baking sheets. Space cookies 2 inches apart to account for spreading. Bake cookies on a center rack for 12-15 minutes or until edges begin to turn golden brown. Option to sprinkle with a pinch of sea salt or Maldon salt while still warm for extra flavor contrast and texture.
  • Let cool for 10 minutes on the tray before enjoying! Perfect with a glass of dairy-free milk or a latte.
  • Store leftovers covered at room temperature up to 5 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

Video

Notes

*You can scoop the dough and freeze it for future use; to bake, just place frozen cookie scoops onto a prepared baking sheet and bake at 375 F (190 C) for 12-15 minutes.
*Prep time includes chilling dough.
*If multiplying/shrinking the recipe, adjust flour accordingly based on 1 heaping cup = 1 cup + 2 Tbsp.
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 cookie Calories: 145 Carbohydrates: 19.2 g Protein: 1.5 g Fat: 8.3 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 191 mg Potassium: 15 mg Fiber: 1.6 g Sugar: 11.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 20.4 mg Iron: 2.1 mg

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  1. Kendall S. says

    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✨

  2. Mimi Ace says

    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!

  3. Sara says

    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?

      • Sara says

        I did, yes, but only for about 30 minutes, so maybe I will try a bit more flour next time as well as chill for longer. Thank you!

  4. Chica says

    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.

  5. Jane says

    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*

  6. Emily says

    The minute I saw you publish this recipe I knew I had to try it out! The only change I made was using half chocolate chips and half chocolate chunks but other than that I followed the recipe and instructions exactly. I ended up baking them for 12 minutes and wow, they were so delicious! The flavour was on point and I loved the crispy edges and chewy centres! However, I did have a slight issue with the bottoms getting a bit too brown, almost burnt. Is there something I could do next time to prevent this from happening? x

    • Rapunzel says

      AMAZING!! These instantly brought me back to childhood, reminding me of the cookies from my mom’s giant recipe book! Deliciously sweet with just the right amount of saltiness. They are crispy on the outside and tender inside, perfect texture and flavor. My picky husband loves them too!

  7. Mel says

    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.

  8. Susan says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Susan! And thanks for the feedback! We’ll take another look.

  9. Zoe says

    I really like minimalist baker, but I am not vegan. Is this recipe fine if you switch the flax eggs & vegan butter for regular eggs and butter?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zoe, we haven’t tried that way so we’re not sure. Regular butter shouldn’t make much difference. Let us know if you do some experimenting!

  10. Emanuela says

    Can’t wait to try this! Do you think you can replace part of the flour with protein powder and the butter with applesauce or pumpkin puree? Thanks for all your amazing recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emanuela, perhaps, but it won’t yield a crispy texture. Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Desen, perhaps you could try making vegan butter (using a recipe online). The closest alternative is coconut oil, but it’s more finicky, leads to issues with spreading, and yields oily cookies.

  11. Jess says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, thanks so much for sharing your experience! Did you make any modifications? If not, it sounds like they may have needed to chill longer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sahara, we haven’t tried with those modifications, but suspect it would yield a different texture- more dense for oat flour and more crumbly for almond flour. Let us know if you do some experimenting!

  12. Mayen Ruiz says

    I’m sure this question will come up, but: can I use all purpose gluten free flour? If so, would it be the same amount? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayen, we tried that and the texture wasn’t great. We’d suggest trying one of our GF chocolate chip cookie recipes for best results. You can find them linked in the first paragraph.

  13. Carrie J. says

    Hello ,
    Thank you for such a great blog .
    Ant tips on how to make these vegan cookies gluten ~free ? Or just wheat -free ?!Can I sub in spelt flour for example ?
    Thank you kindly .

    • L.m.d. says

      Delicious! Husband had 3, loves them. They do spread a bit while baking, I’ll take your advice from another commenter and chill the dough for longer the next time I make these. Your recipes are very appreciated in this household!
      Thank you!

  14. Carrie says

    Boy, I sure wish more of your recipes could be low-fat. So many have at least one ingredient, like vegan butter, or lots of nuts, that drive up the fat content, and so many of your readers are vegan because they are looking for truly healthy (which generally means lower fat) options.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carrie, thanks for the feedback! Fat does help with texture so that can be a bit tricky, but we’ll see if we can come up with an alternative that doesn’t compromise on taste/texture.

  15. Lee Weingast says

    These look amazing but…I don’t have access to vegan butter. I read that coconut oil isn’t a good sub. Any suggestion for what I could use in place of vegan butter? Thx!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lee, we think your best bet would be to try making a homemade vegan butter. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroline, you would use the same amount, but we found coconut oil to be finicky and it leads to issues with spreading and yields oily cookies. For vegan butter, Earth Balance buttery sticks work best. We also like Miyokos, but it’s more prone to melting quickly.

  16. Meredith says

    Hi Dana :) So I’m just going to throw this out there – if I bake the flour in advance and just, you know, skip the baking powder, could I eat this raw? I’ve been dying for some raw cookie dough and then you popped into my inbox. :)

  17. Sarah says

    Is there something that can be substituted for the vegan butter? I know you said coconut oil doesn’t work well, but is there another option? Thank you! love the site!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, coconut oil would be the closest sub, but was finicky. We’re not sure of another alternative.

  18. Varie says

    Hi! I loooove your recipes, and this looks delicious! Is there a way to make it GF? Can I sub GF flour? I am new to GF baking so I’m not confident making subs without advice.

    Thanks for any help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Varie, we tried that and the texture wasn’t great. We’d suggest trying one of our GF chocolate chip cookie recipes for best results. You can find them linked in the first paragraph.