Classic Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Everyone needs a slam dunk, easy chocolate chip cookie recipe. This one is foolproof, completely delicious, and 100% plant-based. You want it crispy on the outside and gooey in the center. We got you – oh yeah! Get ready for munching and dunking bliss!


  • 1 cup (225 g) vegan stick butter, at room temperature
  • 1 cup packed (200 g) light brown sugar
  • 3/4 cup (150 g) superfine caster sugar or granulated sugar
  • 8 Tbsp soy or oat milk
  • 2 tsp vanilla bean paste or extract
  • 2 3/4 cups (350 g) plain white all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda (bicarbonate of soda)
  • 10 1/3 ounces (300 g) vegan dark chocolate chips or buttons
  • Flaky sea salt, for sprinkling


  1. Preheat the oven to 325ºF (160ºC). Line two baking sheets with greaseproof paper/baking parchment.
  2. Place the butter into the bowl of an electric mixer (use the paddle attachment for stand mixers). Add the sugars and beat on a medium speed to combine, then increase the speed and cream the butter and sugar together until light and fluffy, 3-4 minutes. The mixture should visibly lighten in color. With the mixer running, pour in the soy milk, followed by the vanilla.
  3. In a separate medium bowl, whisk together the flour, baking powder and baking soda.
  4. Add the dry ingredients to the mixer, and mix on low speed until just combined.
  5. Stir in the chocolate chips by hand just until incorporated throughout. See the theme here? Try not to overmix: the cookies will get tougher the longer you mix.
  6. Scoop out balls of cookie dough around 2 Tbsp in size, spacing them a couple of inches (about 5 cm) apart on the lined baking trays, making sure each ball has a good amount of chocolate showing on top. Sprinkle with a tiny pinch of flaky sea salt and place in the preheated oven. Bake until slightly underbaked when the tops are just going dry, 16 minutes.
  7. Once baked, allow to cool on the baking sheet for about 5 minutes and then transfer to a wire cooling rack until cooled completely. Chomp, dunk, and share away.


How do you guarantee a chewy, gooey center with a vegan chocolate chip cookie recipe? Here are my top tips:

Tip #1: It’s super-important to cream the butter and sugar together properly. They should be very light and fluffy when combined, which helps to introduce air bubbles to the dough, which lighten the cookie texture, keeping it gooey inside.

Tip #2: Use a blend of light brown sugar and superfine caster sugar. The molasses in the brown sugar adds extra flavor and guarantees a softer, gooier bake.

Tip #3: Finally, all good chocolate chip cookies should look slightly underbaked when removed from the oven. They’ll continue to bake slightly on the baking tray as they cool, but definitely won’t over-bake like they would in the oven!

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