Soft & Chewy Vegan Chocolate Chip Cookies

Soft & Chewy Vegan Chocolate Chip Cookies


Vegan chocolate chip cookies that are soft, chewy, slightly-crunchy, sweet and satisfying. Also ‚Äď super easy to make! Perfect as a snack or dessert.


  • 1/2 cup¬†(112g) Vegan Butter
  • 1 cup¬†(200g) Brown Sugar
  • 1/4 cup¬†(60ml) Soy Milk (or other non-dairy milk)
  • 1 Tbsp¬†(15ml)¬†Vanilla Extract
  • 2 cups (250g) All Purpose Flour
  • 1 tsp¬†Baking Soda
  • 1 tsp¬†Baking Powder
  • 2 tsp¬†Cornstarch
  • 1/2 tsp¬†Salt
  • 1 cup¬†(175g) Vegan Chocolate Chips or Chunks + more to press into the tops when they come out the oven)*


  1. In an electric mixer, cream the butter and sugar together.
  2. Then add the soy milk and vanilla and mix in.
  3. Add your flour, baking soda, baking powder, corn starch and salt to a mixing bowl and mix together.
  4. Add the dry ingredients to the wet and mix in by hand until properly mixed into a thick cookie dough.
  5. Add the chocolate chips or chunks and mix in to distribute as evenly as possible.
  6. Preheat the oven to 350¬įF (180¬įC).
  7. Roll into balls and place evenly on a baking tray covered with parchment paper.
  8. Place into the oven and bake for 15 minutes until the edges are set and they are very slightly browned on top.
  9. When they come out of the oven, press a few more chocolate chips or chunks into the tops of the cookies (optional)
  10. Allow to cool and firm up before transferring to a wire cooling rack.
  11. Once properly cooled store in an airtight container.


*I used chocolate chunks (vegan chocolate cut into chunks) for the cookie dough and then a few chocolate chips to press into the tops when they came out of the oven.

*Weigh your flour for the most accurate results.