The Best Vegan Chocolate Chip Cookies

These cookies are soft and chewy and are hands down the best vegan chocolate chip cookie. The flax seed egg gives it a nice chewy texture while a mixture of coconut oil and vegan butter help the edges to get nice and crisp.

The Best Vegan Chocolate Chip Cookies
1 cookies
June 02, 2025
Cookies

Ingredients

Servings:
1

Flax Egg

  • 5 gwater
  • 1 gground flax seed

Ingredients

  • 3 gcoconut oil
  • 7 gvegan butter
  • 6 ggranulated sugar
  • 7 gbrown sugar
  • 1/8 tspvanilla extract
  • 0 gsalt
  • 15 gall-purpose flour
  • 0 tspbaking soda
  • 5 gchocolate chips
  • 0 tspflaky sea salt(optional)

Instructions

  1. 1
    Flax Egg: Mix the flax seed and water together to form the flax egg. Let it sit aside for 15-20 min till thickened (or speed it along by putting in the microwave for 20 seconds).
  2. 2
    Preheat oven to 375°F: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  3. 3
    Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer (or mix by hand for 6-8min).
  4. 4
    Add flax egg and vanilla: Beat in the flax seed egg, then stir in the vanilla extract until well combined.
  5. 5
    Mix in dry ingredients: Now to the butter mixture add in the flour, baking soda (make sure it is not in a clump, sift if needed), and salt. Mix until just combined.
  6. 6
    Fold in chocolate chips: Fold in the chocolate chips until evenly distributed throughout the dough.
  7. 7
    Bake for 12 min: Drop rounded tablespoons of dough (47g) onto prepared baking sheets, spacing them about 2 inches apart. Sprinkle flaky sea salt on top (optional)Bake for 12 minutes until edges are golden brown.
  8. 8
    Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These classic chocolate chip cookies are a family favorite! They are a perfect hiking or climbing snack, the pack well and are a great sweet treat on the trail. The secret is using a mix of brown and white sugar for the perfect chewy texture, and not overbaking them. They'll continue to cook slightly on the hot pan after removing from the oven.

If you want a thinner cookie, bake the dough at room temperature and flatten slightly. For a thicker cookie (like in the photo), bake right after you mix the dough together and don't flatten the dough balls.

Store in an airtight container for up to one week, or freeze the dough balls for fresh cookies anytime.

You can easily make these cookie dough ahead of time and store it in the fridge (use within a few days) or freezer (can stay fresh for up to 2 months, de-thaw in fridge overnight before use).