I baked my cookies for 11 minutes, but they still don’t look done. What do I do?

Don’t worry! Even if they look underbaked, they’ll firm up as they cool. Overbaking will dry them out, so stick to the recommended time.

Do you really need to refrigerate cookie dough before baking?

Yes! Here’s why: Better Flavor: Chilling allows the flavors to blend, creating a deeper, richer taste. Crispier Edges: The fat solidifies, meaning it melts more slowly, leading to crispy edges and a chewy center. Less Spreading: Chilling reduces spreading, so your cookies won’t turn out flat. Firmer Dough: The flour hydrates, preventing the cookies from becoming too thin.

Why didn’t my cookies turn out right?

For the best results, I recommend weighing your ingredients with a kitchen scale. Measuring by grams is more accurate than using cups, giving a more consistent result.

Vegan Chocolate Chip Cookies Recipe

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Soft, chewy, and perfectly sweet, these easy vegan chocolate chip cookies are packed with gooey chocolate in every bite. Simple to make and full of melt-in-your-mouth goodness, no one will ever believe they’re dairy-free!

Written by Julie on October 22, 2024

There’s something about the smell of freshly baked chocolate chip cookies that brings all the comforts of home rushing back— especially as the weather cools down. Fall and winter baking just beg for nostalgic classics and these easy chocolate chip cookies never disappoint. And truth be told — some days just call for chocolate.

It’s hard to say whether my kids enjoy sneaking bites straight from the bowl more or eating warm cookies fresh from the oven. 😋 Either way, these memory-making moments are priceless.

When you’re craving a classic (vegan) chocolate chip cookie recipe, this one hits the spot…Every. Single. Time.

In This Post

Why This Recipe Works
Why You'll Love These Vegan Chocolate Chip Cookies
How to Make Vegan Chocolate Chip Cookies (step-by-step)
What Ingredients You’ll Need
What Equipment You’ll Need
In a Pinch Substitutions
How to Store Vegan Chocolate Chip Cookies
FAQ
Recipe (jump to recipe)

Why This Recipe Works

These vegan chocolate chip cookies are soft, chewy, and seriously delicious. Melting the vegan butter gives them a chewy texture with just the right amount of spread. Whisking the melted butter with sugar dissolves the sugar and makes the dough smooth and glossy — hello, melt-in-your-mouth goodness!

Chilling the dough makes all the difference. It helps the cookies hold their shape and deepens the flavor. 30 minutes in the fridge is great, but overnight? Even better.

We make these cookies a little bigger because it gives you crispy edges with a soft, gooey center — just the way they should be. For the best results, I recommend weighing your ingredients (a scale makes life so much easier!). But if you don’t have one, no problem — just spoon the flour into your measuring cup and level it off with a knife. Easy and done.

Vegan Chocolate Chip Cookies on a Wire Rack

Why You'll Love These Vegan Chocolate Chip Cookies

Soft and Chewy Texture: Every bite melts in your mouth with just the right amount of chew.

Gooey Chocolate Chips: Loaded with gooey vegan chocolate chips, making sure you get that chocolatey goodness in every bite.
Easy to Make: Simple ingredients and straightforward.
Dairy-Free and Delicious: No one will believe these are vegan!
Great for Any Occasion: Perfect for fall, winter, or whenever the craving strikes.

How To Make These Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies recipe wet ingredients in a clear glass bowl — 1. Mix the Wet Ingredients

In a mixing bowl, whisk the melted vegan butter and brown sugar for **2–3 minutes** until smooth and glossy. Add the maple syrup, vanilla, and plant-based milk, and whisk again until well combined.

Vegam chocolate chip cookies recipe dry ingredients in a bowl — 2. Mix the Dry Ingredients

In a separate bowl, combine the oat flour, all-purpose flour, baking soda, and salt. **NOTE:** Before measuring out your flour, aerate with a spoon. This prevents over-packing the flour, as the flour will become heavy and compact as it sits in your flour container.

Vegan chocolate chip cookies dough — 3. Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet until a dough forms (avoid over-mixing), then fold in the chocolate chips. Place the dough in the fridge for at least **30 minutes or up to overnight**—this helps the cookies hold their shape, keeps them from spreading too much, and makes the flavor even better.

Vegan chocolate chip cookie recipe being formed into balls — 4. Form and Bake

Scoop 3-4 tablespoons dough (57 grams to make 9 cookies and 42 grams to make 12) and place on the baking sheet, leaving 2 inches between each. Bake at 350°F for 11 minutes.

Vegan chocolate chip cookies stacked on a wire rack — 5. Cool and Enjoy

Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy!

What Ingredients You'll Need

Oat Flour & All-Purpose Flour
Salt
Light Brown Sugar
Vegan Butter
Baking Soda
Maple Syrup
Plant-Based Milk
Vanilla Extract
Vegan Chocolate Chips

What Equipment You'll Need

Vegan chocolate chip cookies recipe cooling on a wire rack

In a Pinch Substitutions

Vegan Butter: Substitute with coconut oil for a slightly different flavor.
Brown Sugar: Use coconut sugar if you prefer refined sugar-free cookies.
All-Purpose Flour: Swap with gluten-free flour or whole wheat pastry flour
Vegan Chocolate Chips: Try adding chunks for an extra gooey bite.

How to Store Vegan Chocolate Chip Cookies

At Room Temperature: Store cookies in an airtight container for up to 5 days.

Freezer: Freeze cookie dough balls for up to 3 months. Just bake directly from frozen, adding a couple of minutes to the baking time.

FAQ

I baked my cookies for 11 minutes, but they still don’t look done. What do I do?
Don’t worry! Even if they look underbaked, they’ll firm up as they cool. Overbaking will dry them out, so stick to the recommended time.
Do you really need to refrigerate cookie dough before baking?
Yes! Here’s why:
Better Flavor: Chilling allows the flavors to blend, creating a deeper, richer taste.
Crispier Edges: The fat solidifies, meaning it melts more slowly, leading to crispy edges and a chewy center.
Less Spreading: Chilling reduces spreading, so your cookies won’t turn out flat.
Firmer Dough: The flour hydrates, preventing the cookies from becoming too thin.
Why didn’t my cookies turn out right?
For the best results, I recommend weighing your ingredients with a kitchen scale. Measuring by grams is more accurate than using cups, giving a more consistent result.