15 Yummy Vegan Chocolate Chip Cookie Recipe Ideas

Vegan Chocolate Chip Cookie Recipe Ideas are perfect for those who love delicious treats without dairy or eggs. Whether you’re craving soft, chewy, crispy, or healthy options, these recipes will satisfy your sweet tooth.

Vegan baking is easier than ever with simple ingredient swaps. Instead of eggs, you can use flaxseed or chia seed mixtures. Dairy-free butter or coconut oil works just as well as traditional butter, and plant-based milk keeps the cookies moist. Plus, there are plenty of delicious vegan chocolate chips available to ensure every bite is rich and indulgent.

Vegan Chocolate Chip Cookie Recipe Ideas

1. Classic Soft and Chewy Vegan Chocolate Chip Cookies

These Classic Soft and Chewy Vegan Chocolate Chip Cookies have the perfect balance of crisp edges and a gooey center. Made with simple plant-based ingredients, they’re just as delicious as traditional cookies—without any dairy or eggs!

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup vegan butter (softened)
• ½ cup coconut sugar (or brown sugar)
• ¼ cup cane sugar
• ¼ cup unsweetened applesauce (or 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water)
• 1 tsp vanilla extract
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat vegan butter, coconut sugar, and cane sugar until creamy.
4. Mix in applesauce (or flax egg) and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, stirring until combined.
6. Fold in chocolate chips.
7. Scoop dough onto baking sheet and flatten slightly.
8. Bake for 10–12 minutes, until edges are golden.
9. Let cool for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~150
• Carbohydrates: 20g
• Protein: 2g
• Fat: 7g
• Saturated Fat: 3g
• Fiber: 1g
• Sugar: 10g

Enjoy these soft, chewy, and perfectly sweet vegan chocolate chip cookies with a glass of plant-based milk!

2. Crispy Vegan Chocolate Chip Cookies

If you love cookies with a satisfying crunch, these Crispy Vegan Chocolate Chip Cookies are for you! They have a golden-brown, crisp texture while still being packed with rich chocolate flavor. Perfect for dipping into plant-based milk or enjoying as a standalone treat!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup vegan butter (melted)
• ½ cup coconut sugar (or brown sugar)
• ¼ cup cane sugar
• ¼ cup aquafaba (chickpea brine) or flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• 1 tsp vanilla extract
• 2 tbsp plant-based milk (if needed for consistency)
• ¾ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk melted vegan butter, coconut sugar, and cane sugar until smooth.
4. Stir in aquafaba (or flax egg) and vanilla extract until well combined.
5. Gradually add dry ingredients to wet ingredients, mixing until a firm dough forms.
6. Fold in chocolate chips, ensuring even distribution.
7. Scoop dough onto the baking sheet, flattening each ball slightly for crispier edges.
8. Bake for 12–14 minutes, until golden brown and firm to the touch.
9. Allow cookies to cool completely on a wire rack for maximum crispiness.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~160
• Carbohydrates: 21g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 3.5g
• Fiber: 1g
• Sugar: 11g

Enjoy these crunchy, chocolate-filled delights for a perfect vegan treat!

3. Thick & Gooey Bakery-Style Vegan Chocolate Chip Cookies

These Thick & Gooey Bakery-Style Vegan Chocolate Chip Cookies are rich, decadent, and packed with melty chocolate. With a slightly crisp exterior and an ultra-soft, chewy center, they taste just like the ones from your favorite bakery—but completely plant-based!

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup vegan butter (softened)
• ½ cup coconut sugar (or brown sugar)
• ¼ cup cane sugar
• ¼ cup unsweetened applesauce (or 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water)
• 1 tsp vanilla extract
• 2 tbsp plant-based milk (as needed)
• 1 cup dairy-free chocolate chips
• ½ cup chopped dairy-free chocolate chunks (optional for extra gooeyness)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together vegan butter, coconut sugar, and cane sugar until light and fluffy.
4. Mix in applesauce (or flax egg) and vanilla extract.
5. Gradually fold in dry ingredients, mixing until a thick dough forms. If needed, add plant-based milk to reach desired consistency.
6. Stir in chocolate chips and chocolate chunks.
7. Scoop large balls of dough onto the baking sheet (about 3 tbsp each) and slightly press down.
8. Bake for 12–14 minutes, until edges are golden but the center is slightly underbaked for that gooey texture.
9. Let cookies cool for 10 minutes before enjoying for the perfect bakery-style bite!

Nutritional Information (Per Serving – 1 Large Cookie):

• Calories: ~200
• Carbohydrates: 25g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 4.5g
• Fiber: 2g
• Sugar: 12g

These cookies are best enjoyed warm, straight from the oven, with gooey chocolate in every bite!

4. Almond Flour Vegan Chocolate Chip Cookies

These Almond Flour Vegan Chocolate Chip Cookies are naturally gluten-free, soft, and slightly chewy with a rich, nutty flavor. Made with wholesome ingredients, they’re a delicious and healthy twist on the classic cookie!

Ingredients:

• 2 cups almond flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup coconut oil (melted) or vegan butter
• ⅓ cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, baking soda, and salt.
3. In a separate bowl, mix melted coconut oil (or vegan butter), maple syrup, vanilla extract, and flax egg.
4. Gradually fold the wet ingredients into the dry ingredients until a dough forms.
5. Stir in chocolate chips.
6. Scoop dough onto the baking sheet and flatten slightly.
7. Bake for 10–12 minutes, until golden brown around the edges.
8. Let cookies cool for 5–10 minutes before transferring to a wire rack.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~160
• Carbohydrates: 14g
• Protein: 4g
• Fat: 11g
• Saturated Fat: 3g
• Fiber: 2g
• Sugar: 7g

These cookies have a perfect balance of chewiness and crunch, with a rich almond flavor that complements the chocolate beautifully!

5. Oatmeal Vegan Chocolate Chip Cookies

These Oatmeal Vegan Chocolate Chip Cookies combine the heartiness of oats with rich chocolate for a chewy, wholesome treat. Perfect for a snack or a healthier dessert, these cookies are packed with fiber and natural sweetness!

Ingredients:

• 1 ½ cups rolled oats
• 1 cup whole wheat flour or oat flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon (optional, for warmth)
• ½ cup coconut oil (melted) or vegan butter
• ½ cup coconut sugar or brown sugar
• ¼ cup unsweetened applesauce or 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• 1 tsp vanilla extract
• 2 tbsp plant-based milk (if needed)
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
3. In a separate bowl, mix melted coconut oil, coconut sugar, applesauce (or flax egg), and vanilla extract until smooth.
4. Gradually add dry ingredients to the wet mixture, stirring until a thick dough forms. If needed, add plant-based milk to adjust consistency.
5. Fold in chocolate chips.
6. Scoop dough onto the baking sheet and flatten slightly.
7. Bake for 10–12 minutes, until golden brown and firm around the edges.
8. Let cookies cool for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~170
• Carbohydrates: 20g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 9g

These cookies are soft, chewy, and full of delicious texture—perfect for a comforting vegan treat!

6. Coconut Flour Vegan Chocolate Chip Cookies

These Coconut Flour Vegan Chocolate Chip Cookies are light, slightly chewy, and naturally grain-free. Coconut flour gives them a unique texture while adding a subtle coconut flavor that pairs beautifully with chocolate chips!

Ingredients:

• ½ cup coconut flour
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup coconut oil (melted) or vegan butter
• ¼ cup maple syrup or coconut sugar
• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• 1 tsp vanilla extract
• 2 tbsp plant-based milk (if needed)
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut flour, baking soda, and salt.
3. In a separate bowl, mix melted coconut oil, maple syrup, flax egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too dry, add plant-based milk one tablespoon at a time.
5. Fold in chocolate chips.
6. Scoop small portions onto the baking sheet, flattening slightly.
7. Bake for 10–12 minutes, until edges are golden brown.
8. Let cookies cool for 5–10 minutes before enjoying.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~150
• Carbohydrates: 12g
• Protein: 2g
• Fat: 10g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 7g

These cookies are soft and slightly crumbly with a delicious coconut-chocolate taste!

7. Peanut Butter Vegan Chocolate Chip Cookies

These Peanut Butter Vegan Chocolate Chip Cookies are rich, nutty, and irresistibly soft. They’re packed with peanut butter flavor and melty chocolate chips for a perfect balance of sweet and salty!

Ingredients:

• 1 cup natural peanut butter (creamy or chunky)
• ½ cup coconut sugar or brown sugar
• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt (omit if using salted peanut butter)
• ⅓ cup dairy-free chocolate chips
• 1–2 tbsp plant-based milk (if needed, for consistency)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, coconut sugar, flax egg, and vanilla extract until smooth.
3. Add baking soda and salt, mixing well. If the dough is too thick, add 1–2 tbsp of plant-based milk.
4. Fold in chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly with a fork.
6. Bake for 10–12 minutes, until edges are set.
7. Let cookies cool for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~180
• Carbohydrates: 14g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 3g
• Fiber: 2g
• Sugar: 8g

These cookies are perfect for peanut butter lovers and make a delicious, protein-packed snack!

8. Cashew Butter Vegan Chocolate Chip Cookies

These Cashew Butter Vegan Chocolate Chip Cookies are ultra-creamy, soft, and slightly chewy. Cashew butter gives them a mild, buttery flavor that pairs beautifully with dairy-free chocolate chips!

Ingredients:

• 1 cup cashew butter (unsweetened, creamy)
• ½ cup coconut sugar or brown sugar
• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt (omit if using salted cashew butter)
• ⅓ cup dairy-free chocolate chips
• 1–2 tbsp plant-based milk (if needed for consistency)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together cashew butter, coconut sugar, flax egg, and vanilla extract until smooth.
3. Add baking soda and salt, mixing well. If the dough is too thick, add 1–2 tbsp of plant-based milk.
4. Fold in chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet and gently flatten.
6. Bake for 10–12 minutes, until edges are set.
7. Let cookies cool for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~175
• Carbohydrates: 13g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 3g
• Fiber: 1g
• Sugar: 7g

These cookies are rich, slightly chewy, and have a delicious, buttery taste—perfect for a refined treat!

9. Tahini Vegan Chocolate Chip Cookies

These Tahini Vegan Chocolate Chip Cookies have a unique nutty flavor with a hint of sesame, making them rich, slightly chewy, and perfectly balanced. The earthy tahini pairs beautifully with sweet chocolate chips for a deliciously sophisticated treat!

Ingredients:

• ½ cup tahini (well-stirred)
• ½ cup coconut sugar or brown sugar
• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup dairy-free chocolate chips
• 2 tbsp plant-based milk (if needed for consistency)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix tahini, coconut sugar, flax egg, and vanilla extract until smooth.
3. Add baking soda and salt, stirring well. If the dough is too thick, add plant-based milk.
4. Fold in chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet and slightly flatten them.
6. Bake for 10–12 minutes, until edges are golden brown.
7. Let cookies cool for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~160
• Carbohydrates: 12g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 2g
• Fiber: 1g
• Sugar: 7g

These cookies are nutty, rich, and slightly chewy—perfect for those who love a unique flavor twist!

10. Pumpkin Spice Vegan Chocolate Chip Cookies

These Pumpkin Spice Vegan Chocolate Chip Cookies are soft, chewy, and packed with warm fall flavors. The combination of pumpkin purée, cinnamon, and chocolate chips makes them the ultimate cozy treat!

Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat flour)
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp pumpkin spice (or a mix of nutmeg, ginger, and cloves)
• ½ cup pumpkin purée (not pumpkin pie filling)
• ½ cup coconut sugar or brown sugar
• ¼ cup coconut oil (melted) or vegan butter
• 1 tsp vanilla extract
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
3. In a separate bowl, mix pumpkin purée, coconut sugar, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Fold in chocolate chips.
6. Scoop tablespoon-sized portions onto the baking sheet and slightly flatten.
7. Bake for 10–12 minutes, until edges are set but the centers are still soft.
8. Let cookies cool for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Serving – 1 Cookie):

• Calories: ~140
• Carbohydrates: 20g
• Protein: 2g
• Fat: 6g
• Saturated Fat: 3g
• Fiber: 1g
• Sugar: 10g

These cookies are soft, slightly cakey, and full of autumn-inspired flavor!

FAQ

1. What can I use instead of eggs in vegan chocolate chip cookies?

You can replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water), chia eggs, applesauce, mashed bananas, or aquafaba (chickpea brine). These alternatives help bind the dough while keeping the cookies moist and chewy.

2. How do I make my vegan cookies soft and chewy?

To achieve soft and chewy cookies, use brown sugar or coconut sugar for moisture, don’t overbake (remove when the edges are set but the center is slightly soft), and chill the dough for at least 30 minutes before baking.

3. Can I use regular chocolate chips in vegan cookies?

Most standard chocolate chips contain dairy, so look for dairy-free or vegan chocolate chips, such as Enjoy Life, Hu, or Trader Joe’s vegan chocolate chips.

4. How do I store vegan chocolate chip cookies?

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before eating.