The Best Vegan Chocolate Chip Cookies (Crispy Edges, Chewy Centers)

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I’ll never forget the first time I made vegan chocolate chip cookies. I was maybe 22, fresh out of nutrition school, and determined to prove that plant-based baking could be just as good as the “real thing.” They came out flat as pancakes and about as appetizing as cardboard. My roommate took one bite and said, “Maya, I love you, but these taste like sadness.”

Well, that was a decade ago, and let me tell you — I’ve figured it out. These cookies are what dreams are made of. Crispy edges that give way to soft, chewy centers loaded with melty chocolate chips. And the beautiful thing about this recipe? Nobody — and I mean nobody — will guess they’re vegan.

Real talk: I’ve served these at potlucks, family gatherings, and even brought them to my nephew’s school bake sale. They disappear faster than I can make them. The secret is in the technique (don’t overmix!) and using the right combination of fats. Trust me on this one.

Oh! And before you ask — yes, you can make these ahead and freeze the dough. Actually, I usually keep a roll of this cookie dough in my freezer because sometimes you just need warm cookies in 15 minutes. No judgment if you eat half the dough raw — I do it too.

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegan butter, softened (I like Earth Balance)
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 tbsp non-dairy milk (oat or almond work great)
  • 2 cups vegan chocolate chips
  • Flaky sea salt for sprinkling (optional but chef’s kiss)

Instructions

  1. Preheat your oven to 375°F and line two baking sheets with parchment paper. I know it seems fussy, but trust me — the parchment makes all the difference for easy removal.

  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. And yes, this step matters even though it seems basic — we want even distribution.

  3. In a large bowl, cream the softened vegan butter with both sugars until light and fluffy. This takes about 3-4 minutes with a hand mixer. Don’t rush this part — it’s what gives us that perfect texture.

  4. Add the applesauce, vanilla, and non-dairy milk to the butter mixture. Mix until just combined. The dough might look a little weird at this point, but don’t worry — we’re on track.

  5. Gradually add the flour mixture, mixing on low speed until just combined. Here’s where people mess up — don’t overmix! Stop as soon as you don’t see dry flour anymore.

  6. Fold in the chocolate chips with a wooden spoon or spatula. I usually add a few extra because… well, more chocolate never hurt anyone.

  7. Scoop the dough into 2-tablespoon portions (a cookie scoop makes this so much easier) and place them about 2 inches apart on your prepared baking sheets. Sprinkle with a tiny pinch of flaky sea salt if you’re feeling fancy.

  8. Bake for 9-11 minutes, until the edges are golden brown but the centers still look slightly underdone. They’ll continue cooking on the hot pan, so don’t overbake!

  9. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. I mean, if you can wait that long — I usually steal one while it’s still warm and gooey.

Tips

Storage is key with these cookies — keep them in an airtight container for up to a week (though they never last that long at my house). You can also freeze the baked cookies for up to 3 months.

No vegan butter? You can substitute with ¾ cup melted coconut oil, but let it cool slightly first so it doesn’t melt your sugars. The texture will be slightly different but still delicious.

Speaking of chocolate chips — make sure they’re vegan! Most dark chocolate chips are naturally dairy-free, but always check the label. Enjoy Life and Guittard both make great vegan options.

For gluten-free friends: I’ve had success swapping the all-purpose flour for a 1:1 gluten-free baking flour, though the texture is slightly more tender.

Here’s a pro tip from my abuela: slightly underbake them. Seriously. They’ll look a little underdone when you pull them out, but they’ll finish cooking on the hot pan and stay perfectly chewy in the middle.

Let me know how it turns out for you!