These soft, chewy vegan chocolate chip cookies are ready in under 30 minutes and studded with melty dairy-free chocolate. Simple to make and utterly delicious, they’re sure to become a family favourite.
Hello everyone — I hope you had a good weekend. The days are getting longer and brighter, and the sun always lifts my spirits. I can’t sit in it for long (I’m allergic), but I love looking out the window and soaking up the light when I can.
Today I’m sharing a vegan favourite: Vegan Chocolate Chip Cookies. I’ve been having fun converting classic recipes into dairy-free versions, and these cookies are one of my recent successes.
Since going dairy-free I’ve tested lots of chocolate alternatives because I genuinely missed that creamy milk-chocolate flavour. For these cookies I used NOMO, a milk-style vegan chocolate I find melts and tastes very close to traditional milk chocolate. If you prefer another brand, use whatever vegan chocolate you like — chunks or chips both work.
A quick personal note: I’ve been a bit out of sorts lately with an unusual migraine and neck pain, so if my posts are a little scattered, that’s why. I’m getting the right care and hope to be back to normal soon. Back to the cookies — they’re an easy, no-chill recipe that produces consistent results every time.
About these Vegan Chocolate Chip Cookies
This recipe is straightforward with no chilling required — just mix and bake. You’ll have soft, chewy cookies in under 30 minutes. The method mirrors a classic cookie approach: cream the vegan butter and brown sugar, then add applesauce as an egg replacement and vanilla for flavour.
The dry mix is made from plain (all-purpose) flour, cornflour (cornstarch), baking powder, baking soda and a pinch of salt. Stir in plenty of vegan chocolate — about a cup of chips or chopped chunks — and finish with a couple of tablespoons of plant milk (I used oat) to bring the dough together.
I use a 1.5 tablespoon cookie scoop to portion the dough and bake at 180°C (350°F) for roughly 9–11 minutes. The cookies should be lightly golden on the edges while still slightly soft in the centre; they continue to set as they cool. Adjust the bake time if you prefer firmer cookies.
The result is a classic chocolate chip cookie texture and flavour — soft, chewy and packed with melty chocolate — without any dairy. They’re perfect warm, at room temperature, or paired with dairy-free ice cream for an indulgent treat.
More recipes you might like
- Vegan Vanilla Cupcakes
- Vegan Strawberry Coconut Thumbprint Cookies
- Dairy Free Brownie in a Mug
Vegan Chocolate Chip Cookies
Annie N
Pin Recipe
Ingredients
- 1 stick (113g) vegan butter, at room temperature
- 1 cup (200g) light brown sugar
- 1/4 cup (70g) applesauce
- 2 tsp vanilla extract
- 2 cups (280g) plain/all-purpose flour
- 1 tbsp cornflour/cornstarch
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 cup (175g) vegan chocolate chips
- 2 tbsp non dairy milk, I used oat milk
Instructions
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Preheat the oven to 180°C (350°F) and line two baking trays with a silicone mat or greaseproof paper.
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Beat the vegan butter and brown sugar in a large bowl or stand mixer on medium speed until light and fluffy, about 2 minutes.
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Add the applesauce and vanilla, scraping down the bowl as needed, and mix until smooth and combined.
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Stir in the plain flour, cornflour, baking powder, bicarbonate of soda, salt and chocolate chips or chunks.
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Mix on low until the dough begins to come together, then add 2 tablespoons of non-dairy milk and continue mixing until a soft dough forms.
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Using a 1.5 tbsp cookie scoop, place dough balls about 2 inches apart on the prepared trays.
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Bake for 9–11 minutes (mine took 10) until the edges are lightly golden, the cookies have risen, and the centres are still slightly underbaked.
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Allow the cookies to cool on the trays before transferring to an airtight container. Store at room temperature for up to a week.
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Serve warm, at room temperature, or with dairy-free ice cream for an extra treat.
