recipe
Vegan Chocolate Chip Cookies
Crisp edges, chewy centres, melty chocolate chips — vegan chocolate chip cookies indistinguishable from the dairy version.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 1 cup Vegan butter, softened
- 3/4 cup Brown sugar
- 1/4 cup White sugar
- 3 tbsp Plant milk
- 2 tsp Vanilla extract
- 2.25 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1.5 cups Vegan chocolate chips
Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cream vegan butter, brown sugar, and white sugar with a hand mixer until light and fluffy, about 3 minutes.
- Beat in plant milk and vanilla.
- Whisk flour, baking soda, and salt. Add to wet ingredients and mix until just combined.
- Stir in chocolate chips by hand.
- Scoop tablespoon-sized balls onto baking sheets, spacing 2 inches apart.
- Bake 10-12 minutes until edges are golden but centres still look soft.
- Cool on the baking sheet 5 minutes (cookies firm up here), then transfer to a rack.
Notes + tips
- Don’t overbake — cookies should look slightly underdone when you remove them. They keep cooking on the hot tray.
- For thicker cookies, refrigerate the dough 1 hour before scooping.
- Mix in 1 cup chopped walnuts or pecans for variation.
- Cookie dough freezes well — scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 2 minutes.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.