12 Delicious Vegan Chocolate Chip Cookies Recipes

Craving something sweet, indulgent, and completely plant-based? You’re in luck! Our roundup of 12 Delicious Vegan Chocolate Chip Cookies Recipes is here to satisfy your dessert desires. Whether you’re a seasoned vegan baker or just dipping your toes into dairy-free delights, these recipes promise to deliver all the gooey, chocolatey goodness you love. So, preheat your oven and let’s get baking—your perfect cookie awaits!

Classic Vegan Chocolate Chip Cookies

Whip up these Classic Vegan Chocolate Chip Cookies in no time—perfect for satisfying that sweet tooth without the dairy. Bold flavors meet chewy textures in this foolproof recipe.

Ingredients

• For the dough:
  • 1 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
• For the mix-ins:
  • 2 cups vegan chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes.
3. Beat in the vanilla extract and applesauce until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the vegan chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Vegan never tasted so good—these cookies are crispy on the outside, chewy on the inside, and packed with melty chocolate chips. Serve them warm with a glass of almond milk for the ultimate comfort snack.

Gluten-Free Vegan Chocolate Chip Cookies

These gluten-free vegan chocolate chip cookies **smash** all the stereotypes—crispy edges, chewy centers, and packed with melty chocolate. **No** weird aftertastes, **just** pure, indulgent cookie bliss.

Ingredients

• For the dough:
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until a dough forms.
4. Fold in the dairy-free chocolate chips until evenly distributed.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with the back of a spoon for even baking.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly crisp on the outside with a gooey, chocolatey center, these cookies are a dream. **Serve** them warm with a scoop of dairy-free ice cream for the ultimate treat.

Chewy Vegan Chocolate Chip Cookies

Zesty and zingy, these Chewy Vegan Chocolate Chip Cookies are your next baking obsession. No dairy, no eggs, just pure, unadulterated cookie joy.

Ingredients

• For the dough:
• 1 cup vegan butter, softened
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegan chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy. Tip: Use a hand mixer for best results.
3. Beat in the applesauce and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing leads to tough cookies.
6. Fold in the vegan chocolate chips evenly throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Mouthwateringly chewy with a perfect balance of sweetness, these cookies are a dream. Serve them warm with a glass of almond milk for the ultimate vegan treat.

Crispy Vegan Chocolate Chip Cookies

Just when you thought vegan cookies couldn’t get any better, these crispy chocolate chip cookies prove otherwise. Packed with flavor and crunch, they’re a game-changer for plant-based dessert lovers.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegan butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla extract
  • 2 tbsp almond milk
• For the mix-in:
  • 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. In a large bowl, cream together the vegan butter, brown sugar, and white sugar until light and fluffy. Tip: Use a hand mixer for best results.
4. Stir in the vanilla extract and almond milk until well combined.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the vegan chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown. The centers will look soft but will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these cookies boast a crispy edge with a slightly chewy center, loaded with melty chocolate chips. Serve them warm with a glass of almond milk for the ultimate vegan treat.

Oatmeal Vegan Chocolate Chip Cookies

Bake your way to bliss with these chewy, chocolatey oatmeal vegan cookies—perfect for snack attacks and sweet cravings alike.

Ingredients

• For the dough:
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• For the mix-ins:
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
5. Fold in the vegan chocolate chips evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Warm from the oven, these cookies boast a crispy edge with a soft, chewy center, packed with melty chocolate chips. Serve them with a cold glass of almond milk for the ultimate vegan treat.

Almond Flour Vegan Chocolate Chip Cookies

Almond flour vegan chocolate chip cookies are here to shake up your snack game. Whip up these guilt-free bites that promise crunch, chew, and all the chocolatey goodness.

Ingredients

• For the dough:
  • 2 cups almond flour
  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut sugar, baking soda, and salt until well combined.
3. Add melted coconut oil, almond butter, and vanilla extract to the dry ingredients. Stir until a dough forms. Tip: If the dough is too dry, add a teaspoon of water.
4. Fold in the vegan chocolate chips evenly throughout the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Flatten slightly for a crispier edge.
6. Bake for 10-12 minutes or until the edges are golden brown. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

You’ll love the chewy center and crispy edges of these cookies. Serve them warm with a drizzle of almond butter for an extra decadent touch.

Peanut Butter Vegan Chocolate Chip Cookies

These peanut butter vegan chocolate chip cookies are your next obsession. They’re chewy, packed with flavor, and ridiculously easy to make.

Ingredients

• For the dough:
• 1 cup creamy peanut butter
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 cup oat flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• For the mix-ins:
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, maple syrup, and vanilla extract until smooth.
3. Add the oat flour, baking soda, and salt to the wet ingredients, stirring until a dough forms. Tip: If the dough is too sticky, add a tablespoon more oat flour.
4. Fold in the vegan chocolate chips until evenly distributed throughout the dough.
5. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each cookie slightly with the back of a spoon for even baking.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these cookies warm for a melty chocolate experience or store them in an airtight container for up to a week. They’re perfect with a glass of almond milk or crumbled over dairy-free ice cream.

Double Chocolate Vegan Chocolate Chip Cookies

Craving something sweet, vegan, and utterly chocolatey? These Double Chocolate Vegan Chocolate Chip Cookies are your next baking project. They’re rich, chewy, and packed with chocolate chips—no one will guess they’re plant-based.

Ingredients

• For the dough:
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the melted coconut oil and brown sugar until smooth. Tip: Ensure the coconut oil is not too hot to avoid melting the sugar unevenly.
4. Add the almond milk and vanilla extract to the wet ingredients, stirring until combined.
5. Gradually fold the dry ingredients into the wet mixture until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Fold in the vegan chocolate chips evenly throughout the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Flatten slightly for a more even bake.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Sink your teeth into these cookies for a fudgy center with a slight crunch on the outside. Serve them warm with a glass of almond milk, or crumble over dairy-free ice cream for an extra decadent treat.

Salt Caramel Vegan Chocolate Chip Cookies

Hit the sweet spot with these Salt Caramel Vegan Chocolate Chip Cookies—soft, chewy, and packed with gooey caramel goodness. No dairy, no problem; these cookies are a game-changer for vegans and dessert lovers alike.

Ingredients

• For the dough:
  • 1 cup vegan butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup vegan chocolate chips
• For the salt caramel:
  • 1/2 cup coconut milk
  • 1 cup brown sugar, packed
  • 2 tbsp vegan butter
  • 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy. Tip: Use a hand mixer for best results.
3. Beat in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
5. Fold in the vegan chocolate chips. Tip: Reserve a few chips to press on top of the cookies before baking for a professional look.
6. For the salt caramel, combine coconut milk, brown sugar, and vegan butter in a small saucepan over medium heat. Stir constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in sea salt.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Flatten slightly and make a small indentation in the center of each. Fill with a teaspoon of salt caramel.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Fresh out of the oven, these cookies boast a crispy edge with a melt-in-your-mouth center, thanks to the luscious salt caramel. Serve them warm with a drizzle of extra caramel for an indulgent treat that’s sure to impress.

Pumpkin Spice Vegan Chocolate Chip Cookies

Fall in love with these Pumpkin Spice Vegan Chocolate Chip Cookies—soft, chewy, and packed with cozy flavors. They’re the perfect treat to spice up your snack game.

Ingredients

• For the dough:
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin spice
  • 1 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth.
3. Tip: Ensure the coconut oil is cooled slightly to avoid melting the chocolate chips prematurely.
4. Add the flour, baking soda, salt, and pumpkin spice to the wet ingredients. Stir until just combined.
5. Fold in the vegan chocolate chips evenly throughout the dough.
6. Tip: For extra flavor, toast the pumpkin spice in a dry pan for 30 seconds before adding it to the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bite into these cookies to discover a melt-in-your-mouth texture with a perfect balance of sweet and spicy. Serve them warm with a glass of almond milk for the ultimate vegan treat.

Matcha Vegan Chocolate Chip Cookies

Ready to shake up your snack game? These Matcha Vegan Chocolate Chip Cookies blend earthy matcha with sweet chocolate chips for a treat that’s as Instagrammable as it is delicious.

Ingredients

• For the dough:
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 tbsp matcha powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• For the wet mix:
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• For the mix-in:
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together all-purpose flour, almond flour, matcha powder, baking soda, and salt until no lumps remain.
3. In another bowl, mix melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cookies.
5. Fold in the vegan chocolate chips evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Absolutely irresistible, these cookies offer a chewy center with a crisp edge, and the matcha adds a subtle bitterness that balances the sweetness. Serve them with a cold glass of almond milk for the ultimate vegan treat.

Raspberry Swirl Vegan Chocolate Chip Cookies

Just when you thought vegan cookies couldn’t get any better, these Raspberry Swirl Vegan Chocolate Chip Cookies come along to prove you wrong. Packed with gooey chocolate chips and a tangy raspberry swirl, they’re a game-changer.

Ingredients

• For the dough:
  • 1 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 1/4 cup almond milk
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup vegan chocolate chips
• For the raspberry swirl:
  • 1/2 cup raspberry jam
  • 1 tbsp water

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the vanilla extract and almond milk until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
5. Fold in the vegan chocolate chips. Tip: Reserve a handful of chips to press onto the tops of the cookies before baking for a professional look.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space for spreading.
7. In a small bowl, mix the raspberry jam with water to thin it slightly. Drizzle over the cookie dough and use a toothpick to swirl it in.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Yield cookies with a perfect balance of chewy and crisp, with bursts of chocolate and a hint of raspberry in every bite. Serve them warm with a scoop of vegan ice cream for an indulgent treat.

Conclusion

You’ve just discovered a treasure trove of vegan chocolate chip cookie recipes that promise to delight your taste buds and impress your loved ones. Whether you’re a seasoned baker or new to vegan treats, there’s something here for everyone. Don’t forget to bake your favorite, share your thoughts in the comments, and pin this article to spread the joy of vegan baking on Pinterest!