Chewy Vegan Chocolate Chip Cookies – Soft, Gooey, and Easy
These cookies check every box: chewy centers, crisp edges, melty chocolate, and zero dairy or eggs. You don’t need special ingredients or complicated steps—just a few swaps and a reliable method. The dough comes together fast, chills briefly, and bakes into cookies that feel bakery-level.
Even non-vegans will ask for the recipe. If you like classic chocolate chip cookies with a soft bite, these will hit the spot.
Chewy Vegan Chocolate Chip Cookies - Soft, Gooey, and Easy
Ingredients
Method
- Prep the basics: Line two baking sheets with parchment paper.Set the oven to 350°F (175°C). If your kitchen is warm, chill the chocolate chips for 10 minutes so they don’t melt into the dough.
- Cream the fat and sugars: In a large bowl, beat the coconut oil (or vegan butter), granulated sugar, and brown sugar until creamy and well combined, about 2 minutes. The mixture should look slightly fluffy.
- Add liquids: Mix in the non-dairy milk and vanilla.It may look a little separated at first; keep mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt.
- Make the dough: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in the chocolate chips.
- Chill briefly: Cover the bowl and refrigerate the dough for 20–30 minutes.This helps control spread and improves chewiness.
- Portion: Scoop 1.5-tablespoon mounds (about a heaping tablespoon) onto the lined sheets, spacing 2 inches apart. For thicker cookies, roll into balls. For more spread, leave as scoops.
- Bake: Bake for 9–12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underdone.Rotate the trays halfway for even baking.
- Tap and finish: If you like crinkly edges, tap the tray on the counter once after removing from the oven. Sprinkle with flaky sea salt if using.
- Cool: Let cookies cool on the tray for 5 minutes, then move to a rack. They’ll firm up as they cool while staying chewy inside.
What Makes This Special
This recipe leans on simple pantry staples and a smart combination of fats and sugars to nail that classic chewy texture. The result is a cookie that spreads evenly and stays soft for days.
A touch of cornstarch keeps the crumb tender, while a mix of brown and white sugar gives caramel notes and crisp edges. Best of all, the method is straightforward and forgiving. You’ll get reliable results without fancy tools.
Ingredients
- 1/2 cup (120 g) refined coconut oil, softened but not melted (or vegan butter, softened)
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (60 ml) unsweetened non-dairy milk (oat, almond, or soy)
- 2 tsp vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (170 g) dairy-free chocolate chips or chunks
- Optional: flaky sea salt for topping
Instructions
- Prep the basics: Line two baking sheets with parchment paper.
Set the oven to 350°F (175°C). If your kitchen is warm, chill the chocolate chips for 10 minutes so they don’t melt into the dough.
- Cream the fat and sugars: In a large bowl, beat the coconut oil (or vegan butter), granulated sugar, and brown sugar until creamy and well combined, about 2 minutes. The mixture should look slightly fluffy.
- Add liquids: Mix in the non-dairy milk and vanilla.
It may look a little separated at first; keep mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt.
- Make the dough: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in the chocolate chips.
- Chill briefly: Cover the bowl and refrigerate the dough for 20–30 minutes.
This helps control spread and improves chewiness.
- Portion: Scoop 1.5-tablespoon mounds (about a heaping tablespoon) onto the lined sheets, spacing 2 inches apart. For thicker cookies, roll into balls. For more spread, leave as scoops.
- Bake: Bake for 9–12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underdone.
Rotate the trays halfway for even baking.
- Tap and finish: If you like crinkly edges, tap the tray on the counter once after removing from the oven. Sprinkle with flaky sea salt if using.
- Cool: Let cookies cool on the tray for 5 minutes, then move to a rack. They’ll firm up as they cool while staying chewy inside.
How to Store
- Room temperature: Keep cookies in an airtight container for 4–5 days.
Add a slice of bread or a piece of apple peel to keep them soft (replace every day or two).
- Freezer (baked): Freeze in a single layer, then transfer to a bag for up to 2 months. Thaw at room temp or warm in a 300°F (150°C) oven for 4–5 minutes.
- Freezer (dough): Scoop dough balls and freeze on a tray, then store in a bag for up to 2 months. Bake from frozen at 350°F (175°C) for 11–13 minutes.
Health Benefits
These cookies skip dairy and eggs, which can be helpful for those with allergies or sensitivities.
Using coconut oil or vegan butter means they’re completely plant-based. A mix of dark chocolate chips adds cocoa antioxidants and rich flavor. You can also opt for whole-wheat pastry flour or reduce sugar slightly if you want a lighter approach, though that will change texture.
As with any dessert, moderation keeps them in balance with a varied diet.
Common Mistakes to Avoid
- Overbaking: Pull them when the edges are set and the centers look a bit soft. They continue to cook as they cool.
- Skipping the chill: A short chill prevents excessive spread and boosts chewiness.
- Packing flour: Spoon and level your flour or weigh it. Too much flour yields dry, cakey cookies.
- Using melted oil: Melted coconut oil makes the dough greasy and causes over-spreading.
Use softened, scoopable fat.
- Overmixing: Stir just until the flour disappears. Overworking toughens the dough.
Recipe Variations
- Browned “butter” style: Use vegan butter and brown it gently until nutty, then cool to semi-solid before creaming. Adds deep toffee notes.
- Gluten-free: Swap in a 1:1 gluten-free all-purpose blend that includes xanthan gum.
Chill dough a bit longer for best structure.
- Nutty twist: Fold in 1/2 cup chopped toasted walnuts or pecans for crunch and flavor.
- Salted tahini: Add 2 tablespoons tahini and reduce coconut oil by the same amount for a subtle sesame richness.
- Espresso chocolate: Stir in 1 teaspoon instant espresso powder with the dry ingredients to amplify chocolate flavor.
- Chunky style: Use a mix of chips and chopped dark chocolate. The shards create melty pockets throughout.
FAQ
Can I use only brown sugar?
Yes, but the cookies will be softer and denser with less crisp edge. For balance, use at least a few tablespoons of granulated sugar to help them spread and caramelize.
Do I need cornstarch?
It’s optional but helpful.
Cornstarch tenderizes the crumb and keeps the center chewy. If you skip it, the cookies will still work, just slightly less soft.
Why did my cookies spread too much?
The fat may have been too warm, or the dough wasn’t chilled. Also check flour measurement.
Add 1–2 tablespoons more flour to the remaining dough if needed and chill longer.
Can I make these oil-free?
Not with the same texture. The fat is key for spread, flavor, and chew. You can try a fruit puree swap, but the cookies will be cakier and less classic.
Which non-dairy milk works best?
Oat and soy milks are great because they’re creamy and neutral.
Almond milk works too. Avoid flavored or sweetened milks as they can change taste and browning.
How do I get thicker cookies?
Chill longer, roll the dough into balls, and bake on a cool, light-colored sheet. You can also add 1 more tablespoon of flour to the dough.
Can I make them smaller or larger?
Yes.
For mini cookies, use 1 tablespoon and bake 7–9 minutes. For bakery-size, use 3 tablespoons and bake 11–13 minutes, watching the edges closely.
Wrapping Up
These Chewy Vegan Chocolate Chip Cookies deliver everything you want in a classic cookie—just without the dairy and eggs. The method is simple, the ingredients are familiar, and the results are consistently great.
Keep a batch of dough in the freezer, and you’ll have warm, gooey cookies whenever the craving hits. Share them, or don’t. Your secret is safe here.
