These are the best vegan chocolate chip cookies you will ever make. Soft and chewy with a slight crunch, they’re easy to make, utterly delicious, and require only one bowl! No weird ingredients, no oil, and no chilling time.
We've all had chocolate chip cookies at one point in our life. But you know as well as I do it’s hard to find a really good vegan chocolate chip cookie recipe that’s not only delicious but simple and somewhat healthy. Well, look no further because they’re here – the best vegan chocolate chip cookies recipe!
This recipe will blow your mind because it’s not only simple but wholesome as well. And, it took me many tries to get this one just right. So, you’re welcome. I have no doubt they’ll become your favorite vegan cookie recipe.
If you’re like me and enjoy sneaking a few chocolate chips out of the cupboard when no one is looking then try my Edible Chocolate Chip Cookie Dough, Vegan Chocolate Chip Banana Muffins, or 3-Ingredient Peanut Butter Bars.
NOTE: there is a place for sugar on a plant-based diet and that place is dessert. So, don’t make every meal dessert and enjoy sparingly. It’s nice to know there’s a more wholesome alternative out there.
In This Post
Ingredients
If you are wondering if there is a way to make delicious vegan chocolate chip cookies without using any butter, even vegan butter, and eggs, the answer is yes. This recipe uses very few ingredients but you’ll find the taste and texture is everything you want in a cookie.
- organic cane sugar and dark brown sugar
- unsweetened non-dairy milk
- natural smooth peanut butter
- organic unbleached flour
- baking soda
- vegan chocolate chips
See the recipe card below the post for exact measurements and instructions.
How to make vegan chocolate chip cookies
These one-bowl chocolate chip cookies are soft and chewy, easy to make, and require only one bowl and one cookie sheet! Let’s do it.
Mix the sugar and milk together until the sweetener is dissolved. Then, add the peanut butter and mix until well combined.
Fold the flour and baking soda into the wet mixture with a rubber spatula until it forms a dough then fold in the chocolate chips.
Scoop a heaping tablespoon of the dough onto a nonstick baking sheet. Make sure to leave a little space between the cookie dough balls because they spread as they bake.
Place into oven at 360˚F and bake for 14-16 minutes.
Hint: don’t use a baking stone because I have found it burns the outside and leaves the inside a little undercooked. Decent nonstick cookie sheets are inexpensive and work perfectly.
Substitutions
Here are a few substitutions for making vegan chocolate chip cookies.
- Milk – use any non-dairy milk you prefer. I have used both oat milk and soy milk with great results.
- Flour – use gluten-free 1 to 1 flour or oat flour to make this recipe gluten-free. You will need to bake the cookies longer (18-20 minutes) so the cookies will firm up. You can also use whole grain flour in place of the unbleached flour but you will still need to bake longer in order to get crunchy cookies.
- Nut Butter – you can use any nut butter of your choice just be sure the consistency is similar to peanut butter.
- Chocolate – chocolate chunks or a baker’s bar of 70% or more dark chocolate may also be used in place of the chocolate chips.
Variations
Here are a few suggestions for adding
- Flavor – vanilla extract is an excellent way to add a depth of flavor to the cookies.
- Deluxe – add some chopped nuts or sprinkle with some flaky sea salt for texture and flavor.
- No Chocolate – if for some reason you are opposed to chocolate raisins and chopped dates are an excellent option.
Equipment
Glass mixing bowls, wooden cooking utensils, and a good baking sheet are all you need to make these cookies. No fancy equipment necessary!
Storage
Leftover vegan chocolate chip cookies can be stored at room temperature in airtight container for 4-5 days.
Top tips
- Don’t over-mix the vegan cookie dough because it will activate the gluten and give your gummy cookies. That being said, do not use an electric mixer with this recipe.
- If using a gluten-free flour add 5-6 minutes to the baking time.
- For crunchier cookies use less milk. If you want softer cookies add a little more milk.
- Be sure and use sweeteners like vegan cane sugar, date sugar, and maple sugar. Most table sugar in the US contains animal by-products.
FAQ
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
No, not at all! Bake and make right away.
No, most brands contain milk so be sure and read the ingredients. Enjoy Life are my favorite be many other brands offer vegan options as well. A few of my other favorties are Gefen, Nestle, and Lily’s Dark Chocolate Chips. If you can’t find vegan chocolate chips you can chop up a vegan Baker’s Bar and make chocolate chunk cookies.
More vegan cookie recipes
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1-Bowl Vegan Chocolate Chip Cookies (Oil-free)
These are the best vegan chocolate chip cookies you will ever make. Soft and chewy with a slight crunch, they’re easy to make, utterly delicious, and require only one bowl! No weird ingredients, no oil, and no chilling time.
- Prep Time: 10
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12–14 cookies 1x
- Category: Vegan Dessert Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- ½ cup organic cane sugar
- ½ cup dark brown sugar
- ¼ cup + 3 Tbsp of unsweetened almond milk
- ¼ cup + 2 Tbsp smooth peanut butter
- 1 ⅔ cups of organic unbleached flour
- ½ tsp baking soda
- ½ cup vegan chocolate chips (I like Enjoy Life)
Instructions
- Preheat the oven to 360°F.
- Mix the sugar and the milk together in a large bowl until the sugar is completely dissolved. Add the peanut butter and stir it in using a spatula until well the mixture is well combined.
- Sift the flour and the baking soda into the bowl and mix it in using a spatula. Be sure not to over-mix the or it will activate and give you gummy cookies.
- Fold the chocolate chips into the batter until they are evenly mixed.
- Scoop one heaping tablespoon onto a non-stick baking sheet and leave a little space between the cookie dough balls, as the cookies will spread and rise while baking.
- Bake the cookies for 14-16 minutes, depending on the level of crunchiness that you desire.
- If you are using gluten-free flour and whole wheat flour, bake the cookies for 18 to 20 minutes or until golden brown.
- Remove the cookies from the oven and transfer them to cooling racks for 5-10 minutes.
- Enjoy!
Equipment
Enjoy Life Semi-Sweet Mini Chocolate Chips
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Buy Now → Notes
Any non-dairy milk will work for this recipe.
The peanut butter can be substituted for any other nut butter but it needs to be a similar consistency to peanut butter.
Don’t over-mix the vegan cookie dough because it will activate the gluten and give your gummy cookies. That being said, do not use an electric mixer with this recipe.
If using a gluten-free flour add 5-6 minutes to the baking time.
For crunchier cookies use less milk. If you want softer cookies add a little more milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 178
- Sugar: 17.8 g
- Sodium: 65.6 mg
- Fat: 5.1 g
- Trans Fat:
- Carbohydrates: 31.6 g
- Fiber: 1.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg
DELICIOUS
I made these with crunchy peanut butter coconut sugar and 1:1 gluten free flour mix and they were delicious. My only problem with this recipe is I cannot stop eating them!!!
Fantastic!!
I’ve made a lot of plant based cookies over the years…so glad I tried these today. They are the best I’ve made. Crunchy on the outside, soft on the inside. Thanks Shane for another wonderful recipe!!
Wow, thank you!
These cookies are amazing! They store nicely and are wonderful warmed in the oven.
These cookies were incredible. Perfect texture and taste. Only change we made was to add some vanilla extract. Definitely a keeper!
I used maple syrup instead of the cane sugar and brown sugar. The ratio when using maple syrup to replace sugar is 3/4 cup maple syrup to replace 1 cup sugar. I used GF flour and I added 1/4 cup chopped walnuts. Everything else was as the recipe calls for. The cookies turned out great! They are moist and have a cake like texture.
Thank you for sharing your substitutions.
O Shane!!! Your recipes never disappoint me!! I made these today and they. turned out crispy!!! YAY!!!!!!I am sooo tired of spongy banana oat cookies. This is the first plant based cooked that I took a bite of and said ‘YES!!! SHANE TO THE COOKIE RESCUE!!!! Thank you soooo much for this excellent recipe! My dad who is a new plant based eater is coming over tomorrow and I know he will love them too!!!
Awesome! Thank you so much!!!
I made these yesterday and they are delicious and easy. I did add 1-2 more tablespoons of milk but otherwise-great. Thank you.
Hi Shane, I will reduce the flour next time to 1 cup as the dough was a bit dry and hard to mix using a spatula/spoon. I also added 1 tsp vanilla. The cookies never spread when baking as stated in the recipe. I’m thinking too much flour. Also I’ll increase the oven temp to 375. Thanks for your delicious recipes!
Hi Shane -Cookies are delicious but i used SUCANAT instead of refined sugar and i had run out of choc chips so i used raisins. They turned out deicious and will now be my staple.
Tom
Way to make it work!! Now, you have your own recipe:)
Hey Shane, these look great! I’m always interested in a good, simple cookie recipe. Do you think rehydrated pb2 powder would work in place of the creamy peanut butter? (Also just a quick fyi, your first FAQ answer maybe needs fixed). I love your website and recommend it to everyone!
Hi, Dianne! I haven’t tried it but it’s worth a go. The fat in the peanut butter takes the place of regular oil and butter so not sure how they would turn out. But, like I said, it’s worth a shout.
Hi Shane
I am wondering if a peanut butter powder like PBfit can be used to lower the fat content of the recipe?
Hi, Karen! I’m sure you could even though I haven’t tried it. However, your cookies will become more “cake-like” as the fat in the peanut butter replaces the oil and regular butter normally found in chocolate chip cookies.
Good day Shane,
My family loves this recipe!
I’ve been trying to convert your recipes to metric. (Metric button doesn’t work here).
It’s so easy to weigh ingredients and the recipes never fail or need to be tweaked.
Would you be open to including metric ingredients beside the imperial?
Thanks.
Awww, thank you so much!
Update- I added 1/4 cup more milk and they turned out great. Likely I overshot the flour amount.
These are the best vegan chocolate chip cookies you will ever make. Soft and chewy with a slight crunch, they’re easy to make, utterly delicious, and require only one bowl! No weird ingredients, no oil, and no chilling time.
Do you have to use two sugars or can you substitute with Maple syrup?
Hi, Stephanie! Feel free to cut back on the amount or use one type if you wish. Liquid sweetener like maple syrup or honey will make the batter too moist.