The Best Vegan Chocolate Chip Cookies
It’s true: This is the best vegan chocolate chip cookies recipe ever! These classic cookies are so easy to make, with only 5 ingredients, 5 minutes of prep, and a quick bake in the oven. They’re deliciously soft-baked and chewy, with those crispy edges we all crave. Guaranteed to be a hit!
Everyone needs a good – no, GREAT – chocolate chip cookie recipe. There’s just something about a soft, chewy, freshly baked cookie studded with gooey chocolate that is the ultimate in comfort baking. After going vegan, I found that store-bought vegan cookies left me wanting. So, set out to create the best vegan chocolate cookie recipe that hit all the right notes. And I think I succeeded. If you want/need a lesson on “how to eat 12 cookies at once,” THIS is your recipe!
Why You’ll Love This Chocolate Chip Cookies Recipe
- Easy and classic. This chocolate chip cookie recipe is super easy (always important) and makes tender vegan cookies filled with melty dark chocolate chips. As you’ll soon find out, they’re seriously good.
- Chewy and satisfying. These cookies are just like the classic chewy chocolate chip cookies I know and love, complete with crispy edges and soft-baked middles. I tested and tested until I got the texture perfect, and it was 100% worth it!
- 5 ingredients. Yes, 5! When I say these cookies are easy to make, I mean it, right down to a crazy-simple ingredients list.
Notes on Ingredients
There are only 5 ingredients in this vegan chocolate chip cookies recipe. Here’s a quick look at what you’ll need, along with my notes to help you make the best cookies ever. Be sure to scroll down to the recipe card below the post for specific amounts.
- Peanut Butter – Peanut butter makes a great replacement for flour in vegan and gluten-free cookie recipes. You can easily substitute almond butter or another nut butter, including sesame seed butter. Just ensure it’s a consistency similar to creamy peanut butter (if you’re using natural nut butter, churn it first to thoroughly incorporate the oil, otherwise, your cookies will be greasy).
- Sugar – I use raw brown sugar. I’m sure granulated sugar or regular brown sugar would work the same. This recipe also works well with coconut sugar or a sugar replacement.
- Bananas – If you’re sitting with some overripe bananas, this is the perfect excuse to use them! Bananas act as an egg replacement in these cookies. Make sure to use the ripest bananas for the most moisture and sweetness.
- Baking Soda – Check the dates on the packaging to make sure it’s fresh.
- Chocolate Chips – I use dark chocolate chips, but you can use any kind you’d like. Double-check that the chocolate you’re using is vegan.
- Add-ins – I add a little sea salt, chopped nuts, and vanilla extract to my chocolate chip cookies for texture and flavor. If you’re also adding chopped nuts, I recommend 1/4 cup of chocolate chips and 1/4 cup of chopped nuts so you don’t overload the cookies.
How to Make Vegan Chocolate Chip Cookies
This vegan chocolate chip cookies recipe couldn’t be easier. Follow the steps here and scroll to the recipe card for the printable recipe instructions.
- Make the cookie dough. First, add all of the ingredients to a bowl and stir for a good 3 minutes. Time it so all the ingredients get fully incorporated into the dough.
- Shape the cookies. Next, scoop the cookies onto a lined baking sheet. I like to scoop first and then roll the dough into a ball, like in the video above. I use 2 tablespoons per cookie, but you can make smaller cookies if you prefer. Remember to adjust the bake time, or they’ll be overbaked (see my notes below).
- Bake, let cool, and enjoy. Bake the cookies at 350ºF for 12-13 minutes. Afterward, sprinkle the cookies with sea salt and serve! Enjoy these cookies warm, topped with ice cream and homemade caramel sauce, or dip them into some whipped coffee for the perfect after-dinner treat.
Tips for Success
- Get your cookie dough balls nice and round. This yields a beautifully shaped, perfect chocolate chip cookie.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet *OFF* (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set without overbaking them.
- Don’t substitute the ingredients. Or if you do, don’t expect the cookies to bake the same way. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
- Hit them with some salt when you remove them from the oven. YUM. The contrast is phenomenal. A tiny sprinkle of salt really elevates each bite of these cookies. Be sure to do this right when they come out of the oven, or the salt won’t adhere to the tops of the cookies as well.
- Use your air fryer. If you own an air fryer, use it to make vegan air fryer chocolate chip cookies!
How to Store
- At room temperature. Let the cookies cool completely, and then store them covered on the counter for up to 3 days. Because there isn’t any flour, these vegan cookies actually become softer the next day. So, if you accidentally overbake them, they’ll recover.
- Freeze. To freeze your vegan chocolate chip cookies, flash-freeze them (like you’d freeze bananas), then transfer the solid cookies to a freezer bag. Thaw the cookies on the counter for an hour or in the fridge for a few hours before serving.
More Vegan Cookie Recipes
Vegan Chocolate Chip Cookies Recipe
Ingredients
- 1 cup peanut butter, or any nut butter (250g)
- 1 cup granulated sugar, (200g)
- 2 teaspoons baking soda , (12g)
- 1/4 cup mashed banana, (56g)
- 1/2 cup chocolate chips, (120g)
- optional: pinch of sea salt, chopped nuts & vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl, add all 5 ingredients and stir together until all combined and smooth, about 3 minutes by hand.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for 12-13 minutes until the cookies are beautifully crackly and set.
- Remove from oven. Sprinkle with some extra sea salt on top.Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
- You can use any kind of sugar as long as it’s granulated. I use raw brown sugar; you can use coconut sugar or even white sugar (whatever type you have) or granulated monkfruit sweetener.
- Make sure your baking soda is fresh!! Try this easy test.
- I use Lily’s Dark Chocolate Chips, use any you have!
- If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I’m not usually a fan of chocolate – I know, go figure – but these look really good! Question though: How ripe should the bananas be, or does it matter?
Thank you so much Renee. The riper the banana the better! We find that the spottier it is the better it is. I hope this helps.
Hi Jessica, I made these cookies today. For the first time in my life , I am baking cookies. You said that these cookies can be stored for 3 days, can you tell me any more ingredient to add , so that I can preserve them for longer like 15 days- month ?
Hi Komal. Thanks so much for reading. We’re going to look into how to make them last longer.
Finally a cookie that is delicious beyond words, chewy, gluten-free and grain-free. These were amazing!! Thank you for the recipe. For the record, my banana was black (very ripe) and it was perfect for this recipe.
Thank you so much Angie! We’re so happy that you enjoyed the cookies. Thanks for leaving such a nice review!
Can sugar be omitted all together do you reckon?
Ps. Love love love all your recipes
Hi Jasmine,
Thank you so much! No, you can’t omit it because sugar adds more than just sweetness, it adds moisture, colour and crunch and overall texture. You can reduce the sugar by 1/4 cup, however. I hope that helps!
These are the best vegan cookies ever. They were absolutely delicious, all gone within a day! Used a little less sugar and they turned out great!
WOW such high praise Elsbeth! Thank you so much for your kind words!
These cookies (or biscuits as we call them here in New Zealand) were so easy to make and delicious.
My wife and kids love them and are so excited to have them in their lunch boxes this week.
Also loved how clearly set out and easy to understand the recipe was. As a very amateur cook and baker it was perfect.
Thank you so much Sam. We’re happy that your family liked this recipe. Thank you for leaving such a kind and helpful review.
I made these and my entire (non-vegan) family loved them! They were so easy and delicious.
Thank you for sharing this recipe. 🙂
We love to see comments like this, we’re happy that you and your family liked it. Thanks so much for the review!
5/5 on these cookies !! I love the simple ingredients that you’re sure to have in your cupboard. They were so yummy and easy to make and had a really lovely flavour. Will definitely be making again ! ☺️
This is great Nina! Thank you so much for reading and leaving such high praise!
Yum!! So chewy, with deliciously crisp edges. Great recipe, thanks so much! 🙂 x
Such a perfect and simple recipe! I used coconut sugar, peanut butter, applesauce instead of mashed banana, and added a tsp of vanilla. Topped with flaky sea salt, and these were just perfect! Tasted like salted caramel cookies! Highly recommend!