Vegan Chocolate Chip Cookies

Chocolate Chip Cookies |

4.8 from 17 reviews

A traditional, old-fashioned chocolate chip cookie that entirely satisfies that cookie craving. A simple vegan recipe that you’ll make time and again!



  1. Heat the oven to 350F. Place a piece of parchment over a baking sheet, or lightly oil a baking sheet.
  2. Combine the flax seed and water in a small bowl. Set aside.
  3. Combine the flour, baking soda, and salt in a bowl. Set aside.
  4. Place the room-temperature butter (I place the cold butter in the microwave for about 20 seconds) in another bowl. Add the sugars and whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color.
  5. Add the flax mixture and the vanilla to the butter mix, and whisk well until combined.
  6. Add the flour mix to the butter mixture and stir together with a rubber spatula or wood spoon just until combined – do not overmix. Add the chocolate chips and gently fold into the batter.
  7. Drop by the heaping tablespoon onto the baking sheet. Bake for 12-14 minutes, rotating once, until just barely beginning to brown on the bottom. They will look underdone on top. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool 10 minutes before enjoying – if you can wait!


– The flour should be measured by spooning it lightly into a measuring cup. If you generally scoop your flour out of the bin, you may want to use 1 1/4 cups (though scooping is never a great way to measure flour and can lead¬†to inconsistent results – so it’s best if you spoon it)

РI recommend using the Earth Balance stick butter, as the tub butter can be a bit greasy. However, I have made these cookies with the tub butter just fine.

– I buy the Kirkland brand chocolate chips at Costco. They are cheap, fair-trade, and tasty – my favorite!

– These are rather sweet, but that’s how I like my cookies. If you like cookies that are a bit less sweet, decrease the brown sugar to 1/3 cup.

This recipe was updated 05/2017 to address the flat cookie problem some had experienced. Please pay careful attention to the note on measuring your flour.