Learn how to make easy vegan chocolate chip cookies with few ingredients! These cookies are simple, chewy, and delicious.

Stack of vegan chocolate chip cookies


This recipe couldn’t be more simple! It’s an adaptation of my Easy Chocolate Chip Cookie recipe. I took this recipe and made a few tweaks to the ingredients to make it vegan.

There are no out-of-the-ordinary ingredients in these cookies. In fact, if you are already eating vegan then you most likely have all the ingredients on hand! 

Raw cookie dough balls on a sheet pan sprinkled with salt

Vegan Ingredients in Cookies

Butter Replacer

In the Creaming Method for Cookies, the recipe starts with creaming sugar with solid fat. In the original recipe, the solid fat is butter. But to make it vegan, the solid fat can be vegetable shortening,  margarine, or a dairy-free butter substitute such as Earth Balance. Just make sure that any fat you use is vegan.

Egg Replacer

The next step is to add something to help bind the cookie together. In the original recipe, this would be an egg.  As a vegan alternative, I made a homemade egg replacer by mixing corn starch, baking powder, and water. 

Dairy-free Chocolate

Milk chocolate is obviously not vegan but many dark and semi-sweet chocolates are naturally vegan. However, always check the packaging as some brands do in fact use dairy. To be sure, I like to use a specifically vegan brand of chocolate, like Enjoy Life brand of chocolate baking products.

This cookie recipe is so soft and chewy! You’ll make them over and over again. Enjoy!

Stack of vegan chocolate chip cookies
Yield: 12 Cookies

Easy Vegan Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Learn how to make easy vegan chocolate chip cookies with few ingredients! These cookies are simple, chewy, and delicious.


  • 113 grams (½ cup, 1 stick) vegan butter, margarine, or shortening, softened
  • 200 grams (1 cup) granulated sugar (dark brown, muscovado, or coconut sugar)
  • 45 grams (3 tablespoons) water
  • 1 teaspoon cornstarch (or arrowroot powder)
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 135 grams (1 cup + 2 tablespoons) all-purpose flour
  • 150 grams (1 cup) vegan chocolate chips or chunks
  • coarse salt, for sprinkling



  1. At least 30 minutes before making, remove the vegan butter (113 grams, ½ cup) from the refrigerator to come to room temperature.
  2. Preheat the oven to 375ºF (190ºC). Line a sheet pan with parchment paper and set aside.

To make the cookies:

  1. In the bowl of a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, cream together the softened butter and sugar (200 grams, 1 cup) until light and fluffy. About 2 minutes on medium-high speed.
  2. In a small bowl, mix together the water (45 grams, 3 tablespoons), cornstarch (1 teaspoon), and baking powder (½ teaspoon) until combined. Add to the creamed butter/sugar mixture and combine.
  3. Add the salt (¼ teaspoon) and flour (135 grams, 1 cup + 2 tablespoons) to the mixing bowl. Mix until incorporated. Scrape down the bowl and mix until to make sure the ingredients are evenly distributed.
  4. Add the chocolate chips (150 grams, 1 cup) into the mixing bowl and mix until evenly distributed.
  5. Scoop large rounded mounds of dough onto baking sheets, about 3 tablespoons in size.
  6. Bake for 8-10 minutes, until the edges are set and the centers are still slightly underdone. Let the cookies sit on the baking sheets for about 5 minutes before removing to cool further.
  7. Sprinkle the warm cookies with coarse salt if desired.
  8. Store cooled cookies in an airtight container for 3-4 days, or freeze for up to 3 months.

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