These chewy chocolate chip cookies are vegan, perfectly crispy on the outside and, packed with chocolate chips. They require simple pantry ingredients you probably already have and are made using one bowl!
Whip up a batch of these vegan chocolate chip cookies in less than 30 minutes and keep in the freezer for instant cookies anytime you have a craving!
Chocolate chip cookies vegan
Chocolate chips cookies aren’t usually vegan, but these don’t have anything to envy traditional chocolate chips cookies. They are chewy in the middle and lightly crispy on the edges with a pleasant caramel-like flavor.
What you’ll need to make these chocolate chip cookies vegan
- All-purpose flour – for a gluten-free option, you can use gluten-free flour mix at a 1:1 ratio.
- Baking powder
- Oil – I am using melted refined coconut oil. You can use whatever oil you have on hand as long as it’s a neutral oil.
- Plant milk – I am using soy milk, but any liquid will work, even water.
- Cane sugar – coconut sugar or brown sugar are best for this recipe to add a caramel-like flavor.
- Vanilla extract
- Vegan chocolate chips
- A pinch of sea salt to balance out the flavors.
How to make vegan chocolate chip cookies
- Preheat your oven at 180°C (350°F)
- Line a baking sheet with parchment paper and set it aside.
- Add your wet ingredients to a medium mixing bowl and whisk to combine.
- Sift your dry ingredients using a fine-mesh strainer directly over your wet ingredients, and mix to combine.
- Add your chocolate chips and combine them with your cookie dough.
- Cover your cookie dough and place it in the fridge to firm up.
- Using an ice cream scoop, or a tablespoon, scoop some of your cookie dough, form balls, and place them on a plate. Place them in the freezer for 15 minutes to firm up.
- Place on your lined baking sheet and lightly press with your hand to flatten the cookies. Bake for 12 to 15 minutes depending on how crispy or chewy you want them to be.
Tip for making these chocolate chip cookies perfectly every time
- These cookies spread while baking, so make sure to leave enough space when placing them on your baking sheet.
- Let the cookie dough chill in the fridge! This step might seem optional (and it kind of is, they’ll still be delicious if you bake them right away), but the texture and taste won’t be the same as if you let your dough chill.
- If you like thin cookies, midway through baking, at around 8 minutes, take your baking sheet from the oven and tap it on a flat surface to help them spread more and be thinner.
- You can replace chocolate chips with anything you like, raspberries, slivered almonds, raisins, peanut butter chunks, or even marshmallows.
- Do not omit the pinch of sea salt! The sea salt helps to balance out all the sugar.
Other cookie recipes you might want to try next
What you might need to make these chocolate chip cookies:
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These chewy chocolate chip cookies are vegan, perfectly crispy on the outside and, packed with chocolate chips. They require simple pantry ingredients you probably already have and are made using one bowl!
- 2 cup all-purpose flour
- 1 tsp baking powder
- a pinch of sea salt
- 1/2 cup oil (any oil will work, avocado, coconut, canola...)
- 1/3 cup soy milk (or your choice of plant milk)
- 1 cup cane sugar (or brown sugar, coconut sugar)
- 2 tsp vanilla extract
- 1/2 cup vegan chocolate chips
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Preheat your oven to 180°C (350°F), and line a baking sheet with parchment paper.
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In a medium mixing bowl, add your oil, soy milk, cane sugar, and vanilla extract. Whisk for 1 minute to fully combine.
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Sift your dry ingredients using a fine-mesh strainer directly over your wet ingredients. Mix to combine.
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At this stage, you can add your chocolate chips and combine them with your dough. (I prefer to add mine on the surface before baking)
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Cover your mixing bowl with plastic wrap and place it in the fridge to firm up for at least 2 hours.
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When ready to bake, take your cookie dough from the fridge. Using an ice cream scoop, form balls of dough. (I add my chocolate chips at this stage, by rolling the dough on a surface covered with a layer of chocolate chips)
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Place your cookie dough balls on a small plate and place them in the freezer for 15 minutes to firm up and avoid too much spreading.
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Once chilled and ready to bake, place your chocolate chip cookies on your lined baking sheet and press with your hand to flatten them.
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Bake for 12 to 15 minutes in your preheated oven, depending on how chewy (less time) or crispy (more time) you want them to be.
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Place your chocolate chip cookies on a cooling rack to cool down before serving.
- The uncooked cookie dough can be kept in the fridge for up to 1 week or 3 months in the freezer.
- These vegan chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days.
Check out our other plant-based recipes
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