These are hands down the best vegan chocolate chip cookies you will ever make! Crispy on the outside, super chewy in the middle, with tons of melty chocolate. This recipe is quick and easy to make with just 1 bowl needed and only 10 ingredients that you likely already have in your pantry (including a secret ingredient that gives these cookies their unique texture)! These cookies have an out-of-this-world flavor and taste even better than the traditional version- no one will know they are vegan! 🍪 Enjoy on their own or with a glass of almond milk, soy milk, or oat milk! Yum!!! 
This isn't my first vegan chocolate chip cookie recipe. Chocolate chip cookies were actually the first recipe I ever veganized! I already have a recipe for Pumpkin Chocolate Chunk Cookies and Oatmeal Chocolate Chip Cookies here on the blog, and if you're looking for my original classic chocolate cookie recipe, you can find it on page 161 in my first cookbook Fuss-Free Vegan, and while I still love that original recipe, I've been writing vegan recipes for over 9 years now, and I've learned a few new tricks along the way. In this recipe, I'm sharing with you my latest tips and tricks. (And one of these tips might sound a little weird, but you just have to trust me on this)!
Tips and Tricks for the best vegan chocolate chip cookies:
Tip 1 - Chop your chocolate: buying a bag of chocolate chips will work in a pinch, but for the best chocolatey experience I recommend buying a bar of vegan chocolate and then using a knife to chop it up. By doing this your cookies will have a mixture of large chocolate chunks and smaller pieces. This variety of textures will make for the most amazing chocolatey cookie! I honestly don't even buy the fanciest, I usually pick up a huge (10.5oz) store brand bar of dark chocolate which is under $6 and it works great. Once you start chopping your chocolate, you will never go back! Tip 2 - Add Vinegar to Your Cookies: Yes, you read that right. This is a trick I learned when I was just a kid! Adding a small touch of vinegar to your cookie dough will cause a chemical reaction that makes the cookies extra chewy, and I promise you can't taste the vinegar! It's a tiny detail but it makes a big difference. Tip 3 - Apple Sauce Instead of Eggs: Using apple sauce in place of eggs (or flax egg) in the recipe not only makes these cookies vegan, but it adds a ton of moisture which helps keep the cookies moist and chewy (instead of dry and hard, no thanks)! 
Common Questions:
What makes a cookie plant-based? What are vegan cookies made of? Traditionally, cookies are made with cow butter, eggs, and chocolate that contains dairy. Vegan (or plant-based) chocolate chip cookies contain no animal products at all. Instead of cow butter, this recipe calls for vegan butter (also known as plant-based margarine). My go-to brand for baking is Earth Balance Buttery Spread. Instead of eggs, I use apple sauce which adds the perfect amount of moisture. And instead of dairy-filled chocolate chips, I use a vegan dark chocolate, which could be any kind of chocolate that doesn't contain dairy as an ingredient. Are all chocolate chips vegan? Where to find vegan chocolate chips? Not all chocolate chips are vegan, many contain dairy so make sure you check the ingredients to ensure it is dairy-free. There are some brands that are specifically vegan such as Enjoy Life, or you can find accidentally vegan chocolate chips by checking the ingredients of the brands in your grocery store. Just ensure that the chocolate chips do not contain dairy. For this recipe, I actually prefer buying a large bar of dark chocolate (check to make sure that it's vegan), and chopping it. What should the cookie dough feel like? How to fix sticky dough? This cookie dough is soft and sticky. Just ensure that you follow the instructions and measure accurately and you should have the perfect dough. However, vegan butter brands can range in water content, so if you feel that your cookie dough is too dry, add a touch more applesauce, or if you think your dough is too sticky, add a bit more flour. Try to stick close to the original measurements as possible for the best results. What makes these cookies so perfect? They are crispy on the outside, and perfectly chewy! They are sweet (but not too sweet), buttery, and oozing with melty chocolate. These cookies are easy to make, use only 1 bowl and 10 ingredients, and will stay chewy for days when kept at room temperature or freeze wonderfully as well. Are vegan cookies healthy? While vegan cookies are a bit healthier as they do not contain any cholesterol or harmful animal proteins, these are not a health food. If you want a healthy vegan cookie, try my Healthy Vegan Breakfast Cookies recipe. Why are my vegan cookies flat? Likely because you flattened the cookies before baking them. Make sure you have nice round balls of dough on your cookie sheet and do not flatten them at all. If you did this and you still find your cookies are a bit flat, it is likely due to the vegan butter brand you are using. Next time try adding 1 - 2 tablespoons extra flour to your dough. Another option is to try chilling your cookie dough before baking. How to Bake Vegan Chocolate Chip Cookies? Bake a batch of cookies at 350F (180C) on a parchment paper lined baking sheet for 12 - 15 minutes until golden around the edges. Leave them on the pan to cool for the best chewy texture. YUM! 
How to make the best vegan chocolate chip cookie recipe ever!!!!
Preheat your oven to 350F. Line 2 large baking sheets with parchment paper. 
In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar. 
Add in the flour, baking soda, and salt, and use a silicone or rubber spatula (or wooden spoon) to mix well. Lastly, stir in the chocolate. While you can get away with chocolate chips, I highly recommend buying a bar of chocolate and chopping it yourself for the best taste and texture. 
Take about 2 tablespoons of cookie dough (I used a cookie scoop but you can also use an ice cream scoop), and place the ball of dough on the prepared baking sheet. Repeat, giving each cookie room to spread making about 18 cookies. Do not flatten the cookies. Bake 12 - 15 minutes until the edges are just beginning to brown. Allow the cookies to cool on the pan - do not cool them in the fridge. The cookies will be puffy when you first remove them from the oven but will flatten more as they cool. They will also get chewier as they cool, and will become super chewy when left overnight uncovered at room temperature. You can keep them on the pan or on a rack. 
These cookies are:
- Easy to make
- 10 ingredients
- 1 bowl
- Crispy on the outside
- Chewy in the middle
- The perfect cookie.
More Delicious Vegan Cookie Recipes:
Vegan Pumpkin Chocolate Chip Cookies Easy Chewy Vegan Molasses Cookies Vegan Soft Frosted Sugar Cookies Vegan Oatmeal Chocolate Chip Cookies If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull
(click stars to vote)
The Best Vegan Chocolate Chip Cookies
Servings: cookies
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Ingredients
- ¾ cup brown sugar, packed
- ½ cup white sugar
- ½ cup vegan butter, melted
- ¼ cup applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar, (trust me on this)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz chopped vegan chocolate
Instructions
- Preheat your oven to 350F (180C). Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar. Add in the flour, baking soda, and salt, and use a spatula or wooden spoon to mix well. Lastly, stir in the chocolate.
- Take about 2 tablespoons of cookie dough (I used a cookie scoop), and place the ball of dough on the prepared baking sheet. Repeat, giving each cookie room to spread making about 18 cookies. Do not flatten the cookies.
- Bake 12 - 15 minutes until the edges are just beginning to brown. Allow the cookies to cool on the pan. The cookies will be puffy when you first remove them from the oven but will flatten more as they cool. They will also get chewier as they cool, and will become super chewy when left overnight uncovered at room temperature.
Notes
Nutrition
More Vegan Desserts You Might Enjoy:
Marie says
Delicious but dry. Had more of a scone texture. Also, they did not spread and stayed round balls.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marie, 'm so glad you enjoyed the cookies! It sounds like the dough may have needed a bit more moisture, or there could have been too much dry ingredient. Did you happen to adjust the measurements or make any substitutions? If you find the dough too dry, you can try adding a little more liquid (like plant-based milk) next time to help with the texture. Also, if the dough is too thick, it can prevent the cookies from spreading. I hope that helps!
Joanne Montana says
This is our go-to for all things chocolate chip as we have never had such a delightful easy recipe that makes the chewiest cookies ever. I tossed all my other vegan chocolate chip recipes and will use no other ever again. The size, the flavor, the texture are better than any recipe I've ever tried and I've tried many, being vegan since 2008. Love these cookies! Can you tell?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww melt my vegan heart! Thank you for the wonderful review Joanne!! 🙂
Diane says
This the note I left for myself after I made these the first time: “THIS is a Great recipe! I used 1/2 gf baking flour, 1/2 chickpea flower, a dab of vegan “egg” and added walnuts. Cooked a little longer than it said. Parchment paper on stainless was fine.”
And today, I made them again, using vegan white chocolate chips (regular chocolate gives me headaches).
Jess @ It Doesn't Taste Like Chicken says
Amazing! Thanks for sharing your tips!
Joanne says
Where do you get your vegan white chocolate chips? I only found one and it lacked that creamy buttery flavor I miss. juts like white sugar drops.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Jumping in here, I haven't tried them myself but I generally like most products from this brand. I hope that helps!
Joanne Montana says
Sam, I see that they are offered in Canada (the white chocolate chips...vegan) but sadly, not US. I don't want to guess on the others. Le bummer. Thank you though, for the referral.
Ally McG says
These are the only Chocolate Chip Cookies I make now. Fabulous
Courtney Moses says
These really are the best chocolate chip cookies, vegan or not! They are my go-to if I need a quick dessert to bring to a gathering. Easy to make and so delish with the perfect chewiness!
Jacqui says
my non vegan grandson is spending the summer with us. have tried several different recipes for cookies but he said these are the best cookies he's ever had - vegan or not!
Justine Nemeth says
My husband says these are the best chocolate cookies I’ve ever made!
Tori says
These turned out ABSOLUTELY delicious! Will be making these again soon!
Dillan’s Mom says
Easy recipe but followed instructions exactly and cookies came out tasty but too flat. Will try out another recipe that will yield better results.
Jess @ IDTLC Support says
We're sorry they didn't turn out! Flat cookies are sometimes a result of expired baking soda or too much butter. In this recipe, they also need to be rolled into neat balls so they won't spread too much when baking.
Cynthia says
Can these be made with gluten free flour?
Jess @ IDTLC Support says
It hasn't been tested but we believe they could work well with a 1:1 gluten free flour.
Tammi says
these are so good I browned the vegan butter first and then added a touch more flour until it was a slightly sticky consistency and all I can say is *chefs kiss* thank you for this I love the recipe!
Jess @ IDTLC Support says
Beautiful! Sounds delish!
Jenny says
These are the best vegan chocolate chip cookies ever! Thank you so much for a fantastic recipe. I substituted the apple sauce for a flax egg and they still were perfect. My whole family agrees that these are fab!
Jess @ IDTLC Support says
Yay! We love that! Thanks for your review, Jenny!
Brenda Pitts says
can you make these with gluten free flour? My mom has alphagal and gluten allergies. I was wondering if I could make these for her for a tasty treat.
Jess @ It Doesn't Taste Like Chicken says
Other readers have had success with a 1:1 gluten free all purpose flour.
Moneva says
Loved it! Great recipe! I used mashed banana, because in Greece where I am at this time, there is no applesauce to be had. Apples do not grow well in most of Greece (too hot, no winter).
I used a ripe banana instead, and it turned out very well.
Jess @ IDTLC Support says
Fantastic! Thanks for sharing!
Keith says
I make these regularly and the chewiness is always a big hit. Sometimes I substitute milk chocolate chips, chopped craisins and a bit of shredded coconut for the dark chocolate.
Jess @ IDTLC Support says
Yummy! Thanks for sharing your tips!
Тереза Маджарова says
Hello, Sam! I just found your site yesterday night when I looked about vegan chocolate cookies recipes. And this morning tried your recipe. I could say is the best ine I ever found and made! They are just perfect! Exactly what I had looking for! Thank you endlessly! I stay your fan!
Jess @ IDTLC Support says
We are delighted to hear it!
Val says
Oh my gosh!!! we Added a 1/2 cup of walnuts to the recipe and enjoyed these for days! They stayed soft (which no other vegan cookies I have made have donte that!) This doesn't surprise me that this recipe comes from Sam -- she is a genius. I did question you though when I saw how greasy the dough was and I actually said out said to my husband .....this is going to be a disaster, but I am going to trust Sam -- and boom! Life changing cookies for my Vegan son!
Jess @ IDTLC Support says
Fantastic! Glad it all worked out!
Colleen McCoy says
Hi Sam, do you think I could sub oil for the vegan butter?
Jess @ IDTLC Support says
It should work though you may need to cut the oil down a little bit or they'll end up spreading quite a lot.