The Ultimate Chewy Chocolate Chip Cookies by VeganMofo Day 24:

What would [insert famous person here] eat if they were vegan?

I think any famous person would love to have some chewy gooey chocolate chip cookies! :) This is my go-to cookie recipe and it’s been a hit with vegans and non-vegans alike.  I call this “the ultimate chewy chocolate chip cookies” recipe because I have not found one that is as good as this one in both texture and taste.  I originally came across it on Compassion Over Killing but I can’t find it there anymore so I am glad I wrote it down and can share it  because it’s too good not to!  The cookies are perfect while still warm with a cold glass of almond milk or as an ice cream cookie sandwich.  It’s super easy and in less than half an hour your home can be filled with the smell of freshly baked cookies!

The Ultimate Chewy Chocolate Chip Cookies by All of the ingredients are basic items which is another reason why I like this recipe–I don’t have to go out to the store to get any ingredients when I have a craving or cookies.  I prefer to make these cookies with Canoleo Soft Margarine because I like the taste better than Earth Balance.  I also find Earth Balance to be salty so I usually omit the salt when I bake with it.  I used to be able to get Canoleo at Whole Foods but I haven’t seen it there lately which is a bummer! I have been using Earth Balance and it might just be me with the flavor thing but it works for now.  What type of vegan butter / margarine do you like baking with?  Let me know if you have any recommendations!

The Ultimate Chewy Chocolate Chip Cookies by After adding the liquids to the creamed mixture / After adding flour / After adding chocolate chips

The Ultimate Chewy Chocolate Chip Cookies by The Ultimate Chewy Chocolate Chip Cookies by I was able to make 50 cookies using a tablespoon as a scoop.  You can make them a bigger if you’d like or if you just want a few, transfer the dough onto plastic wrap, roll into a log, wrap again, and freeze it for future use.  I hope you like these as much as I do!

Tools Needed: electric hand mixer, medium or large mixing bowl, wooden spoon, baking half sheet, parchment paper, wire rack for cooling

Recipe Notes:
I omit the salt if using Earth Balance as I feel it is already very salty.

Please use BAKING SODA and NOT baking powder.

To soften my vegan butter when using Earth Balance sticks, I heat in the microwave for 20 seconds then an additional 5 seconds. I have found this makes perfect room temperature butter. Note that microwave power settings may be different, you may want to start at 10 seconds and go from there.

I bake my TBS sized cookies in the oven for 8 minutes, remove and let it sit on the baking sheet for an additional 30 seconds before removing the entire sheet of parchment paper onto a wire rack to cool. I find this keeps the cookies from over baking. As each oven is different, I would keep an eye on the first batch and check at 8 minutes. If the edges are not yet brown, bake for another minute. Once the edges begin to turn golden brown, remove from the oven and off the hot baking sheet.


Total Time: 20 minutes

Yield: 50 Tablespoon Sized Cookies


  • 1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup non-dairy milk (I usually use soy or almond)
  • 1 teaspoon vanilla extract or vanilla paste
  • 2 1/4 cups flour
  • 1/2 tsp salt (see notes)
  • 1 tsp baking SODA
  • 12 oz dairy-free chocolate chips


  1. Pre-heat the over to 350F.
  2. In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.
  3. Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.
  4. Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.
  5. Stir in chocolate chips.
  6. Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.
  7. Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)
  8. Remove the parchment paper from the baking sheet and onto a wire rack to cool.
  9. Once the cookies have cooled, remove from parchment paper and serve.

This entry was posted in Cookies and tagged , . Bookmark the permalink.


  1. Mugdha says:

    Hi, is it okay to reduce the recipe by 1/4th..will
    It affect the texture of the cookies?

  2. BB says:

    I made these and the batter was liquidy, the cookies were really thin, and tasted extremely bitter. Idk what went wrong.

    • BB says:

      Could I have done something wrong with the baking soda?

    • olivia says:

      I’m sorry to hear the batter didn’t turn out right. Did you substitute any of the ingredients? I would try it again using exactly the ingredients listed. Also be sure to check you are using the correct measurements (teaspoons vs tablespoon etc.). If the batter was too liquidy you may have used too much liquid or too little dry ingredients. I hope you try it again and good luck!

      • Patty says:

        I refrigerate the dough a little after I make them..just a couple of minutes and between batches I put bowl in refridgerator..the dough is not so runny, although mine have never been runny. Especially refrigerate a little if I am making the cookies on warmer days. My daughter and I love them!!!

    • Tanya says:

      Use some apple cider vinegar, so it creates reaction with baking soda and cookies won’t taste bitter

  3. Keri says:

    These were AMAZING!! I’m so glad I found this! as a vegan I sometimes want an amazing chocolate chip cookie and I have finally found a recipe that is so good
    thanks for sharing!

  4. Pingback: For When Kale Won’t Do – persnickety vegan

  5. Misty says:

    Do you think these would work with coconut flour? I am allergic to wheat.

  6. Natalie Jones says:

    Can i use vegetable shortening instead of vegan butter?

  7. Aliza says:

    I used cocoa nibs instead of chocolate chips and they were amazing. My brothers and dad even ate them and they won’t eat anything vegan. They had no idea they were egg and dairy free! Great recipie!

    • olivia says:

      Hi Aliza! I’m so happy to hear you and your family enjoyed the recipe! Thanks for trying it out and letting me know how it turned out! :)

  8. Pingback: 5 Vegan Recipes to Try ASAP | Goals Lounge

  9. Cynthia says:

    These turned out great, thank you so much! I used almond extract instead of vanilla and I also omitted the salt. They needed just a little over 12 minutes to get that nice golden touch (probably because I made them a bit bigger… I got about 20 cookies) Again, thank you! They’re delicious!

  10. Grace says:

    Plant based + ingredients that are always on hand + quick and simple = my kind of cooking. Thank you for this divine recipe, perfect for my current cold Melbourne night !

  11. Carter says:

    Hi! Thoughts on substituting the vegan butter for room temperature coconut oil?
    Thank you!

    • olivia says:

      Hi Carter, Thanks for your question! I have not used coconut oil as a substitute but Natasha left this comment which may help: “Coconut oil is a good substitute if you can find it. It’s solid at room temperature. You can get refined coconut oil without flavour, I use it instead of vegan butter all the time.”

  12. Cindy Funk says:

    Could you use whole wheat flour instead?

    • olivia says:

      Hi Cindy! I haven’t tried it with whole wheat flour (I’ve tried 50/50 with AP and whole wheat flour which worked fine) but I don’t see any issues with the substitution. Let me know if you try it and how it goes!

    • Deana says:

      I used whole wheat flour with it and I think it tastes great but there is a distinct difference in taste between regular flour and whole wheat. My roommate preferred regular flour but I like the whole wheat better.

  13. Graciana says:

    Mine turned out a bit cakey rather than cookie like. It might have been my oven? How can I get them to turn out like yours!?


    • olivia says:

      Hi Graciana, thank you for trying out the recipe! My cookies have not turned out cakey before–I think it may be something in the batter that is causing this. My suggestion would be to double check all the measurements of the ingredients were correct and not to use any substitutions and follow the recipe as is. I hope you will give it another try and that it turns out for you!

  14. OMG. I just tried to make these and followed the recipe exactly, except i used half brown sugar and half date sugar and the cookies didn’t melt, or cook. So, 8 mins later i flattened them from the oven and then took them out 4 mins later and they crumbled apart like flour. I am so frustrated. I was hoping this recipe would work out for me.

    • olivia says:

      Hi Francyne, I am sorry to hear the cookies didn’t work out for you. I have only used this recipe as is (without any substitutions) and I am not sure if the date sugar affected it–I would recommend following the recipe without any substitutions.

    • jane says:

      Just a note – date sugar can not dissolve/melt the way regular sugar can. This was probably the cause of your issues!

  15. I am about to make these cookies. Love your recipe. I am a vegan, but i have a question because baking is a new thing for me in the last year? Why do people use eggs and milk in cookies and cakes in the first place? When we omit it, what changes? I have always wondered. Thank you.

    • Hi Francyne,

      Using eggs and milk in baking impacts the texture and fluffiness of the final product, and luckily when veganizing a standard baking recipe that does include these two ingredients, a change is barely noticed, if at all. For substituting eggs, I love using flax eggs, which combines a 2:1 ratio of water to milled/ground flax seed. Example: 1 egg called for in a non-vegan recipe would be substituted for 1 flax egg to make it vegan, which includes 1 Tablespoon milled flax combined with 2 Tablespoons water, allowed to sit for at least 5 minutes before using. You can also make a chia egg, but I love the nutritional benefits of flax meal (Omegas!) over the texture of chia.

      As far as milk goes, I don’t notice one difference in substituting non-dairy milk for dairy milk with my baking experience. I normally choose either cashew milk or, most frequently, coconut milk, because of the slight sweetness and amazingly creamy texture it bodes.

      Happy vegan baking!!

  16. Nadie says:

    One of the best darn cookies ever. I loved them so did the fam. My husband had like 6 right away. I did make them way bigger but still good portion amount. Thanks for the recipe

  17. Lee says:

    Do you think I could double this recipe?

  18. Leah says:

    Excited to try this recipe! I just got back from the grocery store and realized I do not have parchment paper. Do you think it’ll make a difference if I use aluminum foil instead? I’ve always struggled with cookies coming out too hard after resting. Do you think that could have to do with the foil as I always take the cookies out early. Thanks!

    • olivia says:

      Hi Leah! I have used aluminum foil before when I ran out of parchment paper. You may have to grease the foil with baking spray or some oil to make sure the cookies don’t stick but it should still work! Happy baking! :)

  19. Pingback: 25 of the Best Vegan Chocolate Chip Cookies. - The Pretty Bee

  20. Soha says:

    I am making these cookies for a vegan so what kind of flour did you use?

  21. Jen says:

    is it okay if I use liquid vegetable oil instead of vegan butter? Cause you’re never gonna find vegan butter where I live :(

    • olivia says:

      Hi Jen! I’m sorry to hear that–are you able to order vegan butter online and have it delivered? I have not tried it with vegetable oil but think that it will make the batter too soft. But you may be able to find another recipe online that calls for vegetable oil instead. If I try it out with the oil, I will let you know!

    • Natasha says:

      Coconut oil is a good substitute if you can find it. It’s solid at room temperature. You can get refined coconut oil without flavour, I use it instead of vegan butter all the time.

    • Megan says:

      I used a banana as I am not able to get vegan butter either. It worked wondefully. There was a bit of a banana flavor. But it wasn’t bad.

  22. Lee says:

    Can I make these without brown sugar?

    • olivia says:

      Hello! I believe using all white sugar will change the consistency of the cookie so I would not recommend making these without brown sugar.

  23. Pingback: The Best Vegan Dessert Recipes for Beginners - Nialogique

  24. Jordan says:

    I made these using Earth Balance original spread because my grocery store doesn’t sell the sticks. I omitted the salt as recommended but found they could have used it. It’s a classic chocolate chip cookie, quite good, but nothing spectacular. Also, I don’t know how anyone can get 50 cookies out of that batch!

    • olivia says:

      Hi Jordan, Thank you for trying this recipe. The Earth Balance sticks I use seem to always make everything very salty so it’s my preference to omit the salt. However everyone’s palate is different and you can adjust the recipe accordingly. Regarding 50 cookies per batch–these are smaller tablespoon sized cookies. I use a tablespoon to scoop the dough then level it and am able to get about 50 cookies per batch when I made these. I hope that clears that up and I will check the yield again the next time I make these.

      • Dani says:

        Hello, I tried your recipe and i must say i am in love!!! They are so moist and the color is beautiful! I was able to make 60 cookies from it! My house enjoyed it and they don’t even know it is a vegan cookie! Keep up the good work sister! :)

        • olivia says:

          Hi Dani, Thanks so much for your feedback and I am very happy to hear that everyone enjoyed it! :) Happy baking!

  25. Sofia says:

    I tried this recipe by substituting the vegan butter for 3/4 cup of oil, and they tasted delicious. This recipe is by far my favorite cookie recipe, in general, not just vegan! I will have to share this recipe with my family and friends. Thank you so much, and thank goodness Finding Vegan brought me here!

    • olivia says:

      Hi Sofia! I am so glad to hear you tried this recipe and enjoyed it–it’s my favorite cookie recipe! :) Thank you for sharing the substitution, that will definitely come in handy when I am craving cookies and don’t have vegan butter on hand. Thanks for stopping by and happy baking!

  26. Becky Bechtold says:

    Can I use Gluten free flour? I’m vegan, but my husband is Gluten intolerant.

  27. Neta Smith says:

    How many ounces in a stick please? We don’t have “sticks” of butter or margarine in Australia. Thank you.

  28. Tu says:

    OMGoodness!! So happy to have stumbled over your recipe… looking forwarding to making and eating this. Thank you! :D

  29. Geanna says:

    You’re right – who doesn’t love a chocolate chip cookie? And making it vegan is the perfect way to share veganism with others! Your cookies look delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *