The best vegan chocolate chips cookies made with only 6 simple ingredients and full of chocolate flavor! These easy vegan chocolate chip cookies are deliciously crispy on the bottom, chewy on the edges, and gooey on the inside. Seriously the BEST vegan chocolate chip cookies you ever tasted. The perfect sweet treat for all chocolate lovers out there (vegans, or not).

What’s better than a fresh batch of homemade chocolate chip cookies?

They are one of my favorite things to bake, to eat, and to gift! And the house smells irresistibly delicious every time I’m baking them. Who agrees with me?

Lately, I have so many friends living a vegan lifestyle and that inspired me to create this delicious and simple vegan chocolate chip cookie recipe! Using just a few cruelty- free ingredients, these cookies are a total crowd pleaser, and everyone can enjoy! They are also nut-free, dairy-free, and easily made gluten-free, making them the perfect treat to share not only with my friends but with Ollie’s friends too.

Reasons why I love vegan chocolate chip cookies so much!

There are super easy to make. We’re talking only 6 simple ingredients that you probably already have in your pantry and they’re ready under 25 minutes.

They are eggless, dairy-free, nut-free, easily made gluten-free and taste just like the traditional cookies, making them the perfect treat to share with EVERYONE (vegan, or not)! I love bringing them to parties to share with friends, or to Ollie’s school to share with his friends and teachers.

They are the perfect sweet treat to enjoy by itself, with a glass of Homemade Cashew Milk, or with a scoop of ice cream for a decadent dessert.

They make the best pick me up snack when paired with a cup of tea or coffee. So much needed in the afternoons!

You can double batch and freeze the dough to enjoy later.

Welcome to my simple life!

They are chewy, soft, gooey, chocolatey, melt in your mouth goodness.

If you are a chocolate lover like me, make sure to check out my Chocolate Crinkle Cookies!

Ingredients Needed to Make Vegan Chip Cookies

These delicious and vegan chocolate chips are made with only 6 simple ingredients that you likely have in your pantry! Here’s what you need to make them:

Apple sauce: I like to use unsweetened apple sauce since the brown sugar and chocolate chips are sweet enough. You can use store bought or make your own apple sauce.

Vegan butter: It replaces the regular butter. I like using a good quality vegan butter. This will make a big difference in the flavor of the cookies.

Brown sugar: I like using brown sugar for this recipe for a prefect and rich molasses flavor. Yum!

All-purpose flour: I like to use the classic all-purpose flour for this recipe, but if gluten-free you can sub 1 to 1 gluten-free baking flour.

Baking soda: To ensure these babies bake properly.

Salt: To bring all the flavors together

Chocolate chips: You can use your favorite brand, but I do recommend using a high-quality vegan chocolate chip for the best flavor. Personally, we love using Enjoy Life Foods mega chunks or the mini chips! If you don’t have vegan chocolate chips, don’t worry, you can simply chop up a dark chocolate bar.

How to Make Vegan Chocolate Chip Cookies

You’ll be amazed at how easy these vegan chocolate chips are to make!

Start by whipping together vegan butter, brown sugar and apple sauce. You can use a stand mixer or a hand mixer, like I did. 

Bite into the gooey chocolate goodness and enjoy!

How to Serve Chocolate Chip Cookies

My favorite way to enjoy these vegan chocolate chip cookies is warm. There is nothing better than soft and gooey chocolate chip cookies that melt in your mouth.

These cookies also taste amazing topped with a scoop of your favorite dairy-free vanilla ice cream.

You can also enjoy them with a glass of your favorite plant-based milk or with a cup of tea or coffee for a pick me up.

I also love to sprinkle some flaky sea salt on top! Absolutely perfection!

How to Store Vegan Chocolate Chip Cookies

Make sure the cookies cool completely before storing them. This will help them retain their shape and texture.

To store: Cover and store on the kitchen counter for a day. Then store in airtight container at room temperature for up to 3 days.

To freeze: YES! you can freeze the cookie dough!! It’s the perfect way to double batches and enjoy some for later.

Tips to Make the BEST Chocolate Chip Cookies

  • Don’t overmix the dough. Overmixing will make the cookies tough, and you won’t get that gooey and delicious texture.
  • Bake the cookies until they are just set, they will firm up as they cool down. Overbaking will make them dry, and you want them to stay soft for that perfect texture.
  • For chewier cookies, chill the dough for at least 30 minutes before baking. They will be chewy and delicious!
  • Make sure your oven is up to temperature. I use an oven thermometer and is super helpful.
  • To prevent the cookies from spreading too much, bake them on parchment paper.

Furthermore, vegan chocolate chip cookies are the perfect treat for anyone who loves chocolate chip cookies. They’re soft, chewy, and full of chocolate flavor. So next time you’re in the mood for a sweet treat, give these vegan chocolate chip cookies a try. You won’t be disappointed!


Get the recipe:Vegan Chocolate Chip Cookies made with Apple Sauce

These easy vegan chocolate chip cookies are deliciously crispy on the bottom, chewy on the edges, and gooey on the inside.
5 stars (3 reviews)


Wet Ingredients

  • 1/3 cup apple sauce, room temperature
  • 1/2 cup softened vegan butter, melted and cooled 11g

Dry Ingredients

  • 1 cup brown sugar, packed 220g
  • 2 cups all purpose flour, 250g
  • 1 tsp baking soda, 7g
  • 1/4 tsp salt
  • 1 cup chocolate chips


  • In a big mixing bowl, whip together vegan butter, brown sugar and apple sauce (I used a hand mixer).
  • In a separate bowl, whisk together the flour, baking soda and salt.
  • Combine the dry ingredients into the wet ingredients with a spatula.
  • Fold in the chocolate chips.
  • Cover the bowl and freeze for 15 minutes. Or you can chill in the fridge for at least 30 minutes.
  • Preheat the oven 350F.
  • Scoop the dough into 1 ½ tbsp cookie dough balls for smaller cookies, or 2 1/2 tbsp for larger cookies.
  • Bake in the oven for 11 – 13 minutes *
  • Let it cool for 5 minutes and remove from the baking sheet to a cooling rack.


  • Bake 13 – 14 minutes for larger cookies.
    Bake 11 – 12 minutes for smaller cookies.
    Less time if you like gooey in the center (it may break more easily).

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.