Easy Vegan Chocolate Chip Cookies: Only 6 Ingredients

Baker Bettie Baking Science, Cookies, Sweets, Vegan 26 Comments

Easy Vegan Chocolate Chip Cookies with Only 6 Ingredients & Vegan Baking Science- Baker Bettie I’m going to try something new here at Baker Bettie. I have been wanting to make some baking tutorial videos for a while, so I decided on a whim to just go ahead and try it. I wanted to go a little bit more in depth about the science of vegan baking and vegan substitutions and making a video seemed like a good place to start. Bare with me for my first try. The video is a bit long and that whole thing about the camera eating up energy is so true. Next time I’ll be a bit more animated! But I hope you enjoy it and that you learn a little something about vegan baking.

Easy Vegan Chocolate Chip Cookies with Only 6 Ingredients & Vegan Baking Science- Baker Bettie I’m going to go ahead and quickly review here how simple this recipe is but check out the video below for more information! It is an adaptation from my 5 Ingredient Chocolate Chip Cookies.

The traditional recipe starts with creaming a sugar with a solid fat. In the original recipe the solid fat is butter. But for a vegan option you can use any vegan solid fat. This could be vegetable shortening that is vegan, vegan margarine, or vegan butter substitute such as Earth Balance. You could also use a nut butter if you want that flavor in your cookie.

The next step is to add something to help bind the cookie together and also leaven it a bit. In the original recipe this is an egg. You want 1 eggs equivalent of an egg replacement. Ener-G egg replacer is always a good option but I hardly ever have that on hand. Alternatively, you can mix 1 tsp of corn starch or arrowroot powder with 1/2 tsp of baking powder and 3 TBSP of water. This is essentially a homemade egg replacement. Chia egg or flax egg would also be a great option. Use what you have available.

The recipe comes together quickly with adding in flour and the chocolate chips. Enjoy life is a specifically vegan brand of chocolate chips, however quite a bit of dark chocolate is also vegan.

It is as simple as that. 6 Ingredients and you have delicious vegan chocolate chip cookies! This base dough could also be used to make tons of various flavors. Just add in whatever extracts, spices or mixins you want and play with the variations!

Easy Vegan Chocolate Chip Cookies with Only 6 Ingredients & Vegan Baking Science- Baker Bettie

I go more in depth in the baking science on the video so please feel free to watch and let me know what you think!

Easy Vegan Chocolate Chip Cookies: Only 6 Ingredients

Easy Vegan Chocolate Chip Cookies: Only 6 Ingredients


  • 1/2 cup vegan butter (earth balance, vegan margarine, vegetable shortening, nut butter)
  • 1 cup vegan sugar (dark brown muscovado sugar or whatever sugar you prefer)
  • 1 tsp cornstarch or arrowroot powder
  • 1/2 tsp baking powder
  • 3 TBSP water
  • 1 cup + 2 TBSP all-purpose flour
  • 1 cup vegan chocolate chips or chunks


  1. Preheat oven to 375ºF.
  2. Cream together the vegan butter and sugar together until light and fluffy (about 3 minutes).
  3. Whisk together the cornstarch, baking powder, and water until smooth. Mix into the creamed batter.
  4. Stir in the flour then the chocolate chips until combined.
  5. Bake at 375ºF until just lightly browned on the edges and middle still looks undercooked. About 8-10 minutes.
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Baker BettieEasy Vegan Chocolate Chip Cookies: Only 6 Ingredients

Comments 26

  1. Dawn (Vegan Fazool)

    Nice job, these look delish!

    A gentle FYI: the regular (full fat) Smart Balance is *not* vegan, it has whey in it (or at least all of the ones I have seen have whey in them)! However, Smart Balance Light *is* vegan (but wouldn’t be appropriate in baking as it is low fat). If you’ve found a full fat, vegan Smart Balance, I’d love to know which one it is, it’s a great product.

    Happy MoFo!

    1. Post
      Baker Bettie

      Thanks for the heads up Dawn! Good to know. I never use margarine but was reading labels the other day in the grocery store and picked up some smart balance and it said “vegan” in small print on the back. I might have been holding the “light” kind. That would make since. It would still work in baking but maybe wouldn’t taste as good.

  2. cp

    Wonderful, informative video. Thank you for the egg substitute tip that uses items I’ll always have on hand. The tip about making taller cookies was interesting, too. I actually like my cookies to spread but the freezing tip is good to know if I’m baking for someone who likes thick cookies. I’ll definitely be trying the salt on top, I love that salty-sweet combo!

  3. Tattered Notebook

    Thanks for the video and for taking time to explain the science behind baking. It really helps a lot to know what the different ingredients are for and what they do to the recipe. Great job!

    I have heard about using applesauce as a substitute for butter. Will that work here? Please let us know. Also, what effects would this substitution have in baked goods? Thank you!

    1. Post
  4. Ashley

    I don’t recommend margarine. It contains trans fats that your body is unable to break down. You see, trans fats come from partially hydrogenated soybean oil. In the process of producing saturated fat from a cheap source such as soybean oil (called hydrogenation), the conformation of the lipid molecules takes a trans conformation.I’m not going to explain why saturated fats are necessary for baking, except that they have a linear structure. This trans conformation is not normally found in nature, thus our bodies do not contains enzymes necessary to break them down. They basically stay in your body indefinitely. This is a very bad thing!

    1. Post
      Baker Bettie

      Thank you Ashley. And I do personally agree. I don’t use margarine. But the purpose of this recipe is to educate about what you can use to make vegan baking work, not about the health reasons behind what you should and shouldn’t use. It is baking after all! I don’t claim to be a health food blog. I will let everyone make that own decision for themselves.

  5. Chris

    Thanks for the recipe. We made these tonight and I strayed from the recipe by microwaving the Earth Balance for 20 seconds. I did this simply to make it easier to scoop out but it may have been a fatal mistake since the cookie dough came out totally liquidy and the cookies totally, utterly flat without holding together. I am surprised if microwaving the butter could make such a drastic difference but that is the only thing I did differently than your recipe. I might try to make a small batch again without microwaving the Earth Balance.

    1. Post
      Baker Bettie

      Hi Chris,

      You do want the butter cold. The solid fat is pretty important for the creaming of the butter and sugar. So, I do think that made a difference. However, if it was totally liquidy you may need to add a bit more flour. Flour is temperamental and if you live somewhere humid or at a lower elevation then you may need to add more flour. Add what the recipe calls for and then add another TBSP or two of flour at the end if it seems too thin again.

      1. Chris

        Hi Bettie, thanks! We are in Florida, so sounds like we might need more flour :) We’ll try that as well as keeping the butter cold.

      2. Chris

        Update from Florida: We tried them again, this time using cold butter, an additional 3 TBSP flour, and baking for 15 minutes. They came out great! Thanks again.

  6. Halley

    A few questions. You wrote in your ingredient list that you could use “nut butter” instead of vegan butter/margarine. Does this mean you want that you could use vegan almond butter, vegan cashew butter, vegan pb, etc.? Also, there’s “vegan sugar” on the list? Excuse my ignorance, but is white sugar not vegan? I have regular dark brown sugar. I’m on a corset-tight budget and need to know what will still be vegan, but won’t cost an-arm-and-a-leg. Thanks!

    1. Post
      Baker Bettie

      Hi Halley,
      Yes, nut butter would refer to peanut butter, cashew butter, almond butter, etc… The cookies will have a different texture and will not spread on their own as much so you will probably need to press the mounds of down down a bit before baking if you do use nut butter. I say “vegan sugar” because many granulated sugars are cane sugar and are processed through charcoal that is made from animal bones. So the sugar does not in fact have any animal product in it, but it is the process in which it is refined that some vegans are concerned with. There is natural sugar or unbleached cane sugar that does not go through this process. The regular dark brown sugar you have is most likely made from bleached cane sugar.

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  9. Jen

    Made these today. 1st batch were flat & crispy baked for 15 min. I would add vanilla next time for more flavor. 2nd batch I added peanut butter & they came out fluffy yet crispy -baked for 15 min. Yum!

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