Soft and Chewy Vegan Chocolate Chip Cookies

The best homemade vegan chocolate chip cookies! Soft, chewy, and just the right amount of chocolate chips. You will love these delicious cookies - and the best part is they are dairy-free!


There is nothing better than a tray of freshly baked, homemade chocolate chip cookies coming out of the oven. You agree, right?

Then trust me when I tell you that you’re going to LOVE this cookie recipe.

Soft. Chewy. Vegan. Easy.

We’re talking 20 minutes start-to-finish, people.


To make these soft and chewy chocolate chip cookies, all you need is a handful of ingredients, a bowl, a baking sheet, and an oven.

No waiting for dough to rise, no dirtying a bunch of dishes - IT’S REAL S I M P L E.

Go ahead a preheat your oven to 375 degrees F. Line your baking sheet and set it aside.

Then you’re going to melt your butter. I personally love the Earth Balance brand. Unsalted. But any brand you prefer is fine.

From there, follow the directions below and add each ingredient in the order provided. It’s all going into one bowl which is just the best!

One thing to note is that we will be using flax seed eggs in this recipe. Check the Notes section for details on this if you’re not sure how they work - IT’S SO EASY, THO. So don’t worry about that, k?


Once you get everything mixed in the bowl, fold in the chocolate chip. An important step here is to eat a handful of them while doing so hehe.

Now we are ready to bake! I like to use an ice cream scooper to scoop the dough and make it easy to arrange on the baking tray. The scoop I use is a 1.5 tablespoon scoop I believe. Using this size you will make about 12-15 cookies. I wouldn’t go bigger than that but you can go smaller if you like!


The directions say bake for 8-10 minutes, because every oven is different. I would recommend hitting that 10 minute mark (as long as your cookies aren’t too golden brown by then) only because the cookies are made to be soft and chewy even when baked for the full time. So if you’re after that half-baked cookie situation, don’t worry - you’ll get it with baking it for the full time.

Alright! If you have any other questions drop them in the comments and I’ll get back to you.

Happy baking!

xoxo - Cort

Soft and Chewy Vegan Chocolate Chip Cookies

Yield: 12-15 cookies
prep time: 15 Mcook time: 10 Mtotal time: 25 M
The best homemade vegan chocolate chip cookies! Soft, chewy, and just the right amount of chocolate chips. You will love these delicious cookies - and the best part is they are dairy-free!


  • 1/2 cup vegan butter (I used Earth Balance)
  • 3/4 cup organic brown sugar
  • 2 flax seed eggs *see Notes
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 3/4 cup chocolate chips (milk or dark chocolate)


How to cook Soft and Chewy Vegan Chocolate Chip Cookies

  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside. 
  2. Melt butter in  a saucepan on the stove, or in the microwave if you prefer. 
  3. In a large mixing bowl, add the brown sugar. Pour the melted butter oven the brown sugar and stir until well combined. Let rest for 5 minutes. 
  4. Next stir in the flax seed eggs (see Notes section) and the vanilla extract.
  5. Stir in the dry ingredients: flour, baking soda, and salt. Mix until just combined.
  6. Fold in the chocolate chips.
  7. Using an ice cream/cookie scooper (I used a 1.5 inch sized scoop) , scoop the dough into balls and arrange them on the baking sheet. They should be at least one inch apart. 
  8. Bake for 8-10 minutes or until lightly golden. Let cool for 5 minutes before enjoying. 


1. Flax see eggs are egg replacements made from ground flax seed and water. For each "egg" you will need 1 tablespoon ground flax seed and 3 tablespoons water. This recipe calls for two eggs, so you will be mixing 2 tablespoons ground flax seed with 6 tablespoons water. Stir the mixture well and place it in the fridge for 15 minutes. The mixture should have a thick, egg-like consistency before you mix it into the cookie dough. 2. Do not over pack the brown sugar or the flour, this can cause the cookies to be too heavy and not spread. The best way to get accurate measuring is with a scale, if you do not have one, be extra careful to lightly pack both the sugar and flour.
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