The Best Vegan Chocolate Chip Cookies

Rachel Buckley: "Not only the best VEGAN chocolate chip cookies, b…" Read More


  • 1/2 cup vegan butter (at room temperature, earth balance buttery sticks or homemade: Bryanna Clark Grogan, Miyoko Schinner and have good recipes for homemade vegan butter)
  • 1/2 cup brown sugar (packed organic)
  • 1/4 cup granulated sugar (organic unrefined)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons chickpea brine (from a can of chickpeas, or the liquid from any other can of white beans)
  • 1 cup all purpose unbleached flour (organic, or whole wheat pastry flour, for GF use all purpose flour GF flour plus 1 teaspoon xanthan gum)
  • 1 1/2 cups vegan chocolate chips (I like 1 1/2 cups)
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    NutritionView More

    Sodium5% DV130mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs10% DV31g
    Fiber8% DV2g
    Calories200Calories from Fat60
    Total Fat7g11%
    Saturated Fat4g20%
    Trans Fat
    Calories from Fat60
    Total Carbohydrate31g10%
    Dietary Fiber2g8%
    Vitamin A0%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Rachel Buckley 4 months ago
    Not only the best VEGAN chocolate chip cookies, but hands down THE best chocolate chip cookies...EVER! Pascha brand vegan chips are best in this recipe. Also make sure you use a good vanilla! No skimping on ingredients if you want THE BEST!!
    cc a year ago
    Most excellent! Followed recipe exactly, with the addition of 1/2c walnuts. Used 1T scoop and got 18 cookies.
    Zoe W. a year ago
    Really REALLY good cookies. I followed exactly only I used carob chips. My go to cookie.
    Valerie Berk a year ago
    First time making vegan dessert and so happy I started with these delicious chocolate chips cookies. I thought they tasted a lot like toll house cookies I used to love so much. Made exactly as the recipe describes, but it came out a little dry so I had to add more aquafaba. Next time I will cut back on the flour.
    Amber S. 2 years ago
    Amazing! i used coconut oil for a straight substitution for the butter. causing them not to spread out like the picture and be a little oily, but never the less they were good. I've been looking for a vegan chocolate chip cookie recipe for forever and this was it! I will use it again for sure
    Melanie Jean 2 years ago
    Wow! Just like regular chocolate chip cookies. The cookie dough was amazing too!
    Connie Nyers 2 years ago
    Truly the best cookies in the world! they come out perfect every time.
    Allie C. 2 years ago
    SO good! Gifted these for Christmas this year and they were a hit. Personally, I would use less chocolate chips and a little less sugar.
    Nikki F. 2 years ago
    Delicious but even though I cooked them longer they came out undercooked in the center.
    Sabrina Anklesaria 3 years ago
    The cookies were very yummy!! But to truly make them vegan I substituted the all purpose flour for organic spelt flour and the refined sugars for organic coconut sugar.
    Riley 3 years ago
    These are AMAZING!! Fresh out of the oven, they have the perfect crispy edges and chewy insides. I gave them to a group of non-vegan boys and they literally ate 15 of them in minutes. They didn't understand how vegan cookies could be so delicious. 10/10
    Sarah . 3 years ago
    I freaking love these cookies! I can bake cakes and pies (they don't always look terrific but they taste great), but cookies have always escaped me. I bake them too long or get an awful recipe. These are just great, nice and chewy. I never know when to press down cookie dough or leave it in balls, but these I did press because I like sort of flatter cookies. The thing I did differently was use half to 3/4 stevia in the raw sugar and the other part sugar in the raw for the 1/4 of a cup of granulated sugar. Came out great.
    Katie Welles 4 years ago
    The first time I made these, I didn't have baking powder and I tried to use some molasses/baking soda combo to substitute. I also used a combination of whole wheat flour and regular unbleached bread flour. They came out good, but very crunchy. Then I made them again today, with the baking powder, and all unbleached bread flour. They are soft. They are perfect. And best of all, they are Vegan. ;)

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