Go Back

FlavorBlvd Soft & Chewy Vegan Chocolate Chip Cookies

Plant-Based Perfection for Every Sweet Tooth
There’s nothing quite like the smell of freshly baked chocolate chip cookies filling your kitchen. These vegan chocolate chip cookies are soft in the center, slightly crisp around the edges, and packed with rich chocolate flavor—all without dairy or eggs. Perfect for vegans and non-vegans alike, this easy recipe proves that plant-based desserts can be just as indulgent and satisfying as the classic version. Whether you’re baking for a family treat, special occasion, or late-night craving, these cookies are guaranteed to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Course Dessert
Cuisine American
Calories 200 kcal

Ingredients
  

  • Dry Ingredients:
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • Wet Ingredients:
  • ¾ cup vegan butter softened
  • ¾ cup brown sugar
  • ½ cup organic cane sugar
  • ¼ cup unsweetened almond milk
  • 2 tsp vanilla extract
  • Add-Ins:
  • 1 ½ cups vegan chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions
 

  • Cooking Instructions
  • Step 1: Preheat Oven
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Step 2: Mix Dry Ingredients
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  • Step 3: Cream Wet Ingredients
  • In a large mixing bowl, beat vegan butter, brown sugar, and cane sugar until light and fluffy.
  • Step 4: Add Liquid Ingredients
  • Mix in almond milk and vanilla extract until fully combined.
  • Step 5: Combine
  • Gradually add dry ingredients to the wet mixture. Stir until a dough forms.
  • Step 6: Fold in Chocolate Chips
  • Gently fold in vegan chocolate chips and nuts if using.
  • Step 7: Scoop & Bake
  • Scoop dough into 2-tablespoon portions onto prepared baking sheets, spacing 2 inches apart.
  • Bake for 10–12 minutes, or until edges are golden.
  • Step 8: Cool
  • Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Cooking Temperature
Baking Temperature
Bake at 350°F (175°C)
Calories
Approximately 180–220 calories per cookie
Equipment Needed
Mixing bowls
Electric mixer or whisk
Baking sheets
Parchment paper
Cookie scoop
Cooling rack
Estimated Cost
Approximately $10–$14 for a batch of 18–20 cookies
Chef Tips
Chill dough for 30 minutes for thicker cookies
Sprinkle flaky sea salt on top before baking for gourmet flavor
Use dark vegan chocolate chips for richer taste
Slightly underbake for extra chewy centers
Wine Pairing
Ruby Port – Rich and sweet with chocolate notes
Moscato – Light sweetness balances the richness
Cocktail Pairing
Espresso Martini
Chocolate Old Fashioned
Vanilla Oat Milk White Russian
FlavorBlvd Tip
Pair these cookies with your favorite plant-based latte and discover more delicious vegan recipes on FlavorBlvd
Keyword cookie, vegan