Learn how to make the BEST tried & true Vegan Chocolate Chip Cookies that are thick and chewy in the middle with perfectly crispy edges.
These are finally here: the Best Vegan Chocolate Chip Cookies. Thick in the center, soft, chewy with crisp edges and plenty of chocolate — everything you want in a classic cookie. I originally veganized a basic cookie method by swapping butter for coconut oil, using aquafaba instead of eggs and choosing vegan sugar. That first batch was a hit, but it took a lot of testing to perfect the texture.
After days of trial and error — testing doughs, oven temperatures and tray types — I landed on a version that produced the exact balance I wanted. The cookies were a clear winner: soft and chewy in the middle, crisp on the outside, and deeply chocolatey. Friends and followers tried them and overwhelmingly loved the results.
Below you’ll find the ingredients, method and tips I use to consistently bake thick, chewy vegan chocolate chip cookies with beautifully crisp edges.
Ingredients to Make the BEST Vegan Chocolate Chip Cookies
After many experiments, this ingredient list gives the most reliable combination of chewiness and crispness while keeping the flavor true to a classic chocolate chip cookie.
Use a combination of granulated cane sugar and organic brown sugar. The granulated sugar helps create a crisp exterior while the brown sugar — along with vegan butter or coconut oil — keeps the center moist and chewy.
For liquid, use aquafaba, canned coconut milk, or a mix of both. Coconut milk adds richness; aquafaba increases chewiness. Choose all coconut milk for richer cookies or all aquafaba for extra chewiness, or split them for a balance.
Also required: all-purpose flour (or a gluten-free all-purpose mix if needed), vanilla, baking soda, salt and chocolate chips or chunks. Finish with a pinch of flaky sea salt if desired.
How to Bake the Perfect Vegan Chocolate Chip Cookies
These cookies are straightforward and use just 8–9 ingredients. Follow these steps for consistent results:
- Mix the wet ingredients: granulated sugar, brown sugar, melted coconut oil (or vegan butter), aquafaba/coconut milk and vanilla until combined.
- Add the dry ingredients: sift or whisk in the flour, baking soda and salt. Fold gently using a spatula to avoid overmixing.
- Fold in chocolate chips or chunks so the chocolate is evenly dispersed.
- Chill the dough in the fridge for 30 minutes.
- Portion and roll into tall balls — this helps create a thick, chewy center with crispy edges.
- Bake at 350°F (180°C) for 10–13 minutes. Let cookies rest on the tray for 5 minutes, then transfer to a cooling rack to finish cooling.
How to Freeze Chocolate Chip Cookie Dough
Portion the dough onto a lined tray, cover and freeze for about 3 hours. Transfer frozen dough balls to a freezer-safe bag and store up to 2 months. Bake from frozen: let dough sit at room temperature while the oven preheats and add 1–2 minutes to the bake time if needed.
How to Properly Store Chocolate Chip Cookies
Store fully cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 1 month.
Tips to Make Perfect Vegan Chocolate Chip Cookies
- Use multiple types of chocolate: Chunks, chips and minis create varied pockets of chocolate and more interesting bites.
- Roll the dough balls tall: Taller balls bake into thicker cookies with chewy centers and crisp edges because the bottom spreads first against the hot pan while the top melts down.
- Bake in small batches: Six to eight cookies per tray gives the most even results.
- Choose a light-colored baking tray: Dark pans brown cookies faster. A lightly tinted aluminum tray gives a nice even golden color.
- Do not overbake: Pull cookies when they look slightly soft with some golden spots. They firm up on the hot sheet as they cool.
The Ideal Temperature for Chocolate Chip Cookies
- 350°F (180°C): Best for chewy middles and crisp edges.
- 375°F (190°C): Use for slightly crispier cookies; watch closely and reduce bake time to around 9 minutes.
The Ideal Baking Time for Chocolate Chip Cookies
- 8–9 minutes: Softer, chewier cookies.
- 10–14 minutes: Longer bake for crisper cookies.
Helpful Equipment to Make Vegan Chocolate Chip Cookies
- Food scale — for the most consistent results.
- Parchment paper or a silicone baking mat — prevents sticking.
- Cookie scoop — ensures evenly sized cookies that bake consistently.
- Light-colored cookie baking tray — promotes even browning without over-darkening.
- Wire cooling rack — prevents soggy bottoms by allowing cookies to cool properly.
Craving More Vegan Cookies? Don’t Forget to Try These Cookies!
- Healthy Vegan Chocolate Chip Cookies
- Tahini Chocolate Chip Cookies
- Vegan Ginger Molasses Cookies
- Vegan Snickerdoodles
- Salted Pretzel Chocolate Chip Chickpea Cookies
- Vegan Matcha Cookies
- Vegan Snowball Cookies
If you try this recipe for The Best Vegan Chocolate Chip Cookies, leave a comment and rating or tag @okonomikitchen on Instagram — I love seeing your recreations!
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The Best Vegan Chocolate Chip Cookies
4.9 from 65 reviews
- Author: Lisa Kitahara
- Total Time: 47 minutes
- Yield: 16 cookies
Description
Learn how to make the BEST tried & true Vegan Chocolate Chip Cookies that are thick and chewy in the middle with perfectly crispy edges.
Ingredients
- 1/2 cup organic granulated cane sugar (100g)
- 1/2 cup organic brown sugar (110g)
- 1/2 cup vegan butter, softened (112g)
- 1/4 cup + 2 tbsp coconut milk / aquafaba or a combination, room temperature (90ml)
- 2 tsp vanilla (10g)
- 2 1/4 cups all-purpose flour (270g) — gluten-free all-purpose mix if needed
- 1 tsp baking soda (5g)
- 1/2 tsp salt
- 1 cup chocolate chunks/chips (120g)
- Fancy sea salt, for finishing (optional)
Instructions
- In a large bowl, whisk together cane sugar, brown sugar, melted coconut oil or vegan butter, aquafaba/coconut milk and vanilla until combined.
- Sift in the flour and baking soda, then add the salt. Fold the dry ingredients into the wet with a spatula until nearly uniform, avoiding overmixing.
- Fold in the chocolate chips until evenly distributed.
- Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Using a medium cookie scoop, portion dough into balls of about 50g and roll them into tall shapes.
- Place dough on a lined baking tray, leaving about 2 inches between cookies. Bake for 10–13 minutes, until there are golden brown spots. For crinkled edges, tap the pan on the oven rack a few times before removing from the oven.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- *Cane sugar can be substituted with coconut sugar or maple sugar, though edges may be less crisp.
- **Brown sugar can be substituted with coconut or maple sugar plus 1/2 tbsp molasses.
- Vegan butter tends to give a better crisp-to-chew ratio than coconut oil; if you don’t have vegan butter, use coconut oil or a blend. Use room-temperature aquafaba/coconut milk so coconut oil doesn’t solidify.
- Use coconut milk for a richer cookie, or aquafaba for a chewier texture — a combination works well.
- Nutrition information disclaimer: estimates were calculated with an online tool and are approximate.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Sweets
- Method: Baking
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 cookie
- Calories: 216
- Sugar: 17g
- Sodium: 160mg
- Fat: 9.3g
- Saturated Fat: 7g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 30.5g
- Fiber: 0.7g
- Protein: 2.4g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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