The Best Vegan Chocolate Chip Cookies

By Jessica Hylton - - Updated

These Vegan Chocolate Chip Cookies (Vegan) are the EASIEST and BEST cookies ever! They’re made with 5 ingredients you probably already have, 5 minutes of prep and are deliciously soft & chewy. Guaranteed to be a hit!

5 ingredient chocolate chip cookies stacked on each other on a plate in front of a jar of salt.

Everyone needs a good chocolate chip cookie recipe – everyone. There’s just something about a soft, chewy, freshly baked cookie studded with gooey chocolate that is the ultimate in comfort baking. Trouble is, too many vegan cookie recipes miss the mark when it comes to replicating the supreme satisfaction that comes with devouring a truly good cookie.

Not so with this recipe, which in my opinion is hands out the BEST. It’s easy (always important) and makes tender vegan cookies filled with melty dark chocolate chips. They’re seriously good. You should try them.

In fact, these cookies are so addictive that when I started writing this post I was having a hard time coming up with the title. I considered “The Best Thing Ever” and also “How to Eat 12 Cookies at Once.” But no matter how much both of those titles got to the deep truth of the matter, they didn’t say enough about what this recipe was about. So, I kept it simple and went with The Best Vegan Chocolate Chip Cookies.

These 5-ingredient chocolate chip cookies are absolutely phenomenal and SO. EASY. TO. MAKE. Let’s get into it.

5 ingredient chocolate chip cookies arranged on a wire rack.

Notes on Ingredients

There are only 5 ingredients in this vegan cookie recipe. Here’s a quick look at them with my notes to help you make the best cookies ever. Be sure to scroll down to the recipe card below for specific amounts.

  • Peanut Butter – This ingredient perfectly replaces flour. You can easily substitute almond butter or any other nut butter including sesame seed butter. Just ensure it’s a similar consistency of creamy & thick peanut butter. Remember if you’re using natural nut butter, churn it first to properly incorporate the nut butter. 
  • Sugar – I used raw brown sugar. I do not have white sugar, but I’m sure it would work the same. It also works well with coconut sugar or a sugar replacement. 
  • Banana – Hey; we all have some overripe banana somewhere, right?! This basically acts as an egg replacement 
  • Baking Soda
  • Chocolate Chips – I mean, necessary. I used dark chocolate chips. 
  • Add-ins – Sea salt, chopped nuts & vanilla extract. Your nut butter probably has salt in there, but feel free to add in a dash of sea salt, and a splash of vanilla extract. If you’re doing chopped nuts, I would recommend 1/4 cup chocolate chips, 1/4 cup chopped nuts so you don’t overwhelm the weight of the cookies with them.

How to Make Vegan Chocolate Chip Cookies

Making these cookies couldn’t be easier. Here’s how to do it:

  • Make the cookie dough. Add everything to a bowl and stir for 3 minutes. Like, time it.
  • Shape the cookies. Stir really well, then scoop out. I like to scoop and then roll them. See the video above. I use 2 tablespoons per cookie, but you can make smaller cookies just adjust the bake time or they’ll be overbaked (see notes).
  • Bake, let cool, enjoy. Boom – DONE and delish.

Tips for Success

These cookies are pretty foolproof, but here are some tips that pretty much guarantee the best vegan cookies ever:

  • Get your cookie dough balls nice and round. This yields a beautiful end 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 over baking them. 
  • Don’t substitute the ingredients, or if you do, don’t expect they’ll need the same time. 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.
Hand breaking 5 ingredient chocolate chip cookies in half.

How to Serve, Store & Freeze

You can leave these cookies on the cooling rack to store them for up to 3 days. Because there isn’t any flour, they’re actually softer the next day! So if you accidentally overbake them, they’ll recover.

Then to freeze them, flash freeze them like I freeze bananas, then store them in a freezer-safe bag. Then thaw it by letting them sit out on the counter for an hour, or in the fridge for a few hours!

Needless to say, these cookies are absolutely decadent and delicious and have to be made ASAP. Make them, freeze them, and enjoy them! Snap a photo and tag me on Instagram and other social media platforms!

Enjoy friends! If you make these 5 Ingredient Chocolate Chip Cookies, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

Five ingredient chocolate chip cookies stacked on each other on a plate in front of a jar of salt

Vegan Chocolate Chip Cookies (5 Ingredients)

These 5 Ingredient Chocolate Chip Cookies (Vegan) are the EASIEST and BEST cookies ever! They're really only 5 ingredients, 5 minutes of prep and are deliciously soft and crackly. Guaranteed to be a hit!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 12 cookies
Course Dessert, Desserts
Cuisine American
  • 1 cup peanut butter or any nut butter
  • 1 cup granulated sugar
  • 2 teaspoons baking soda 
  • 1/4 cup mashed banana
  • 1/2 cup chocolate chips
  • optional: pinch of sea salt, chopped nuts & vanilla extract


  • 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.


  • 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!


Calories: 238kcal | Carbohydrates: 28g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Sodium: 286mg | Fiber: 2g | Sugar: 24g | Calcium: 34mg

Disclaimer: Although 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. 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.

by Jessica

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Recipe Rating


  1. Monkey says:

    5 stars
    Easy to make and my kids loved them. So did I unfortunately. Lol

    • Gavin | Jessica in the Kitchen says:

      Haha! We’re so happy that you and your wonderful family enjoyed this recipe! Thank you so much for reading and leaving such a nice comment!

  2. Terri says:

    5 stars
    This recipe is a keeper. Very easy to make and were dee…licious!!! Used coconut sugar which is a little sweeter than regular sugar, so will probably cut back to 3/4 cup next time because I will definitely be making these again!!

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Terri! Thanks so much for reading!

  3. Diana says:

    5 stars
    Made these yesterday and my kids loved them! I halved the sugar amount (which was still slightly sweet) & added a splash of vanilla extract. They didn’t spread (probably due to less sugar) so I pressed them down before I baked them. The flavor was great! I also added walnuts (1/4 c walnuts, 1/4 c dark choc chips). 🙂

  4. Michelle says:

    5 stars
    These cookies were SO good! I subbed default sugar for coconut sugar and they came out delicious. Also, don’t skip on adding a touch of sea salt, this really made the cookie. Can’t wait to make again.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Michelle! Thank you so much for reading and leaving such a nice comment!

  5. Melynda Garza says:

    5 stars
    Wow!! These turned out amazing and so delicious even my picky 8 yr old are them up. Highly recommend following the directions about letting the cookies sit 5-10 minutes after baking to set. Thanks for the great recipe!!

    • Gavin | Jessica in the Kitchen says:

      Awesome so happy to hear this Melynda! Thank you for such a nice review!

  6. Jen says:

    5 stars
    These cookies are delicious!!! I used Enjoy Life mini chips & TJs organic brown sugar. Definitely needs the little sea salt sprinkle at the end for an added oomph!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much for the kind words Jen!

  7. Sam says:

    5 stars
    So so good!! I know it explicitly says “dO nOt MaKe SuBsTiTuTiOnS” but I live on the wild side, what can I tell ya?! So, instead of 1 cup of sugar, which is far too much imo – I used 2/3 coconut sugar & 1/3 ground flax. Used part natural PB & part almond butter. Subbed 100% cacao chips for choc. Turned out seriously irresistible, I can’t stop eating them!

    • Gavin | Jessica in the Kitchen says:

      Haha We’re glad you liked them Sam. Thanks for the funny review.

  8. Ashley says:

    Can you substitute the banana for flax egg?

    • Gavin | Jessica in the Kitchen says:

      Hi Ashley… hmm that’s an interesting question. We haven’t tested it yet so I’m not sure. The liquid content may be too much for it though.

  9. Kelsey says:

    5 stars
    I’ve made these quite a few times and they’re so good! Easy to put together if I’m in the mood for cookies but don’t want to go all out. I’ve recently made some for a friend with Celiac and he loved them. He didn’t realize at first there was no type of flour in them, since the consistency is very much like “standard” cookies. He asked for a copy of the recipe to keep on hand at home. These will now be in the regular rotation at home, for sure.

    • Gavin | Jessica in the Kitchen says:

      Oh wow! This is great! We’re so happy that you like it that much Kelsey!

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