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Easy and Delicious Vegan Chocolate Chip Cookies – Gooey, Crunchy, Soft and So Easy to Make Epic Vegan Cookies! 

Cookies have always been one of my favourite things to bake in the world – everyone loves cookies. Whether it’s shop bought digestives (which I would call a biscuit, but whatever) or the complete opposite with my NYC Chocolate Chip Cookies, cookies are epic. 

I love a shop biscuit/cookie/anything whether it’s just funking it into my cup of tea, or using it for a biscuit base to a cheesecake, and I think everyone will agree that we as a world adore them. They are easy to eat, sweet and delicious little treats! 

On the other hand, I LOVE making them. I have so many delicious cookies recipes on my blog, but so far… none were naturally vegan. I have had so many requests for a vegan cookie recipe, that I thought it was about time! This recipe is as close to my other recipes as it can be, but veganised! 

I based this recipe on the NYC Cookies, and switched as little as possible so that they were as similar as possible. There are so many ways of making something vegan if you are switching ingredients that this was quite easy!

I started by switching the butter to vegan butter.. I prefer using block type butter, even when vegan baking, so I used stork block (not the tub kind). I find it better than the spreadable kinds which can be very soft – but both work really well! 

For the egg, there are a few methods. You basically need something that will switch out the liquid part of the egg, to help bind the cookie dough. As it’s only one egg in the cookie it is quite easy. You can use an overripe mashed banana, apple sauce, or anything similar – but fitting to my vegan cake recipes, I used vegan milk! 

The other ingredient that you need to think about changing is the chocolate. Some chocolates that you buy in the shops are naturally vegan, but they are nearly always dark (unless you look specifically for dairy free/vegan chocolate) – so if you like dark chocolate then you are fine. However, I used the galaxy vegan chocolate orange because we all know I loved chocolate orange

The other ingredients in the cookies should (but please make sure to double check if you have allergies!) be vegan. Flour, baking powder, bicarbonate, salt, sugars and vanilla is all the other bits you need! I have not tried these vegan cookies gluten free yet as well, but I would say it’s an easy switch to gluten free flours, with a bit of xantham gum!

When it comes to mixing this cookie dough, I use my stand mixer with the beater attachment – you can use an electric hand whisk, or even just a bowl and a spatula so it suits all equipment levels! You combine the vegan butter and sugars like normal, till they are combined. Add in the dry ingredients, and mix again! 

It will be quite a crumbly dough, but then gradually pour in the milk, whilst mixing, and make it into a lovely cookie dough! Add in the chopped up chocolate, and then portion. I made 12 cookies out of this batch (at 80g each) but you can make them smaller (less baking time) or larger (longer baking time). 

To get a crunchy cookie, you need to bake for slightly longer, but the inside will always be soft and delicious in this type of cookie! I love it that way, it’s 100% my favourite cookie. I hope you love this recipe – and if you try and of the other vegan substitutions then let me know in the comments!! x

Vegan Chocolate Chip Cookies

Easy and Delicious Vegan Chocolate Chip Cookies - Gooey, Crunchy, Soft and So Easy to Make Epic Vegan Cookies! 
Print Pin Rate
Category: Vegan
Type: Cookies
Keyword: chocolate chip
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 Cookies
Author: Jane's Patisserie


  • 125 g Vegan Butter
  • 175 g Light Brown Sugar
  • 1 tsp Vanilla
  • 300 g Plain Flour
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 300 g Vegan Chocolate (chips/chopped)
  • 75 ml Vegan milk (I used almond)


  • Add the vegan butter, sugar and vanilla to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
  • Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until combined.
  • Gradually add in the vegan milk until the cookie dough is formed.
  • Add in the vegan chocolate and mix until distributed well!
  • Portion the cookies - I do 80g per cookie for 12 cookies and lightly rolly into balls of dough. Put them in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  • Take the cookies out of the freezer/fridge and put onto two large lined trays - I do 6 per tray.
  • Bake the cookies in the oven for 10-11 minutes. Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!


  • Instead of Milk you can use
    • 1/2 medium banana, mashed
    • 1tbsp flaxseed with 3tbsp water
    • 4tbsp applesauce
    • And there's so many more...! 
  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch - they will take 12-13 minutes from frozen.
  • Once baked, these will last for 4-5+ days!
  • If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
  • White granulated is a good substitute for the light brown soft sugar, or dark brown soft if you want a more caramel flavoured cookie!
  • If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 


Find my other Recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Silvia Dettol on July 30, 2021 at 4:37 pm

    Scrummaging! Gorgeous! Inviting!
    These are the words I would use to describe this heavenly biscuit. X
    Thanks so much Jane ! Love this!

  2. Ally on July 28, 2021 at 7:13 pm

    Hi Jane!

    Mine went really cakey but I followed the recipe exactly! Do you know what the reason could have been? Perhaps the kind of vegan butter I used? I want to re-try as they look so good!

    Thankyou :))

    • Jane's Patisserie on July 30, 2021 at 11:32 am

      These are naturally softer cookies! You an increase the temp or bake for long to make them crunchier, but they are meant to be softer. x

  3. Liv on July 22, 2021 at 5:41 pm

    5 stars
    Nice, just made them, so tasty. I halved the sugar and it is still really good, thanks 🙂

  4. Ursula on June 25, 2021 at 11:10 am

    Got some vegan friends coming to stay this weekend and love all your recipes…i’ve searched the comments but was just wondering, if I used soya milk instead of almond milk, will that affect it at all? Thanks.

    • Jane's Patisserie on June 28, 2021 at 4:26 pm

      Hiya, nope this will be fine!x

    • Keira on August 6, 2021 at 1:53 pm

      Excited to make these! Do you think I could use the recipe as a base and make variation? I’d like to make some vegan white chocolate and raspberry cookies but not sure how to incorporate the raspberries

    • Jane's Patisserie on August 9, 2021 at 9:16 am

      Yes! They are relatively soft anyway, so you’d need to use freeze-dried raspberries and not fresh/frozen raspberries! x

  5. Logan Davis on June 21, 2021 at 1:20 pm

    5 stars
    Made these as a slightly late Father’s Day gift for my dad, who has turned vegan in the last two months. I didn’t listen to the part about making 80g portions and was unaware of how much they’d expand, so I’ve got some big cookies xD
    Thank you for the recipe!!

    • Jane's Patisserie on June 24, 2021 at 11:59 am

      How lovely, I hope he enjoyed! You are very welcome x

  6. Emma Stotzel on June 12, 2021 at 12:38 pm

    I’m not vegan, just a dairy allergy, would 1 egg substitute the Milk?

    • Jane's Patisserie on June 14, 2021 at 1:13 pm

      Hiya, yes!x

  7. Toni on May 31, 2021 at 12:43 am

    5 stars
    Best cookie recipe ever! We made it twice this week already and we all can’t stop eating 😂
    Mixed it up as well: choc chip, with sprinkles, jam biscuits etc. A winner!
    Can’t wait to try out more egg free recipes 😋

  8. SmellyMelly on May 27, 2021 at 12:25 pm

    grand recipe!

    • Jane's Patisserie on May 28, 2021 at 10:35 am

      Thank you so much!xx

  9. Anonymous on May 23, 2021 at 1:33 pm

    5 stars
    Hiya Jane
    If I wanted to use half light brown sugar and half caster sugar, would it work?

    • Jane's Patisserie on May 24, 2021 at 12:53 pm

      I generally don’t use caster sugar in cookies but it is worth a go xx

  10. Pat on May 22, 2021 at 8:49 pm

    5 stars
    Hey Jane
    I absolutely love this recipe, I’ve made it many times. If I wanted to make a chocolate version, how much cocoa would you recommend adding? Would you reduce the flour? Thanks in advance

    • Jane's Patisserie on May 24, 2021 at 12:33 pm

      Hello, ahh this makes me so happy! I would remove 50g of flour and add 40g of cocoa powder xx

  11. Lucy on May 21, 2021 at 6:15 pm

    Hi Jane
    I have recently discovered that biscoff is vegan (potentially the best new in history!) Would this dough work for stuffing with frozen biscoff balls?

    • Jane's Patisserie on May 24, 2021 at 12:21 pm

      Hahah yes it is! The dough is slightly softer than normal so don’t make the Biscoff balls too big as they may leak xx

  12. Jivan Dios on May 19, 2021 at 8:26 pm

    5 stars
    Simply delicious!

  13. Lucy on May 18, 2021 at 6:28 am

    Hi Jane, these look fab, can’t wait to make them for my newly vegan boyfriend!
    My question is, is it possible to bake these as cookie bars?

    • Jane's Patisserie on May 19, 2021 at 1:50 pm

      Hello! It is worth a go but they might be a little bit cakey xx

  14. Lisa on May 17, 2021 at 12:20 pm

    Hi, would this recipe work with gluten free flour and if so, would I need to change anything else? Thankyou.

    • Jane's Patisserie on May 19, 2021 at 1:27 pm

      Hiya! I haven’t tested it but its worth a try. If the cookie dough is too wet, add more flour xx

  15. Emma on May 14, 2021 at 8:05 am

    Your recipes are incredible, and the Nutella stuffed ones are our absolute fav!
    I was wondering if I could use this recipe to do a vegan version for a friend. (Obviously swapping the Nutella for a vegan substitute).
    Did you think it’ll work?

    • Jane's Patisserie on May 15, 2021 at 10:53 am

      Hello! Aw thank you that is very kind! Yes this would work if you subbed Nutella for something vegan xx

  16. Shivani on May 12, 2021 at 10:49 am

    These look amazing! Could I swap out some of the chopped chocolate for the worthers original soft caramels chopped up?

  17. Jimmy on May 10, 2021 at 10:41 pm

    Can I add oatmeal to these please. If so how much and would I need to change anything else?
    Love your recipes, thanks.

  18. Melissa on May 9, 2021 at 8:42 am

    Hi, can I double the recipe to make 24 cookies please?
    Thank you

  19. Melissa on May 8, 2021 at 10:39 pm

    Could I add oatmeal to these please. If so how much would you suggest?
    Thanks in advance x x

  20. Amy Evans on May 8, 2021 at 10:00 am

    I made these this morning and adding the milk instantly turned them into a runny cake batter mixture. Even after trying to amend the recipe to make it thicker again, once cooked they melted all over the baking tray and 6 cookies turned into one giant mess of uncooked smush. Can you advise what went wrong at all? I’ve never made any kind of cookie before…

    • Jane's Patisserie on May 8, 2021 at 3:05 pm

      Hiya, this sounds like you have measured something incorrectly xx

  21. Sabrina on May 6, 2021 at 4:23 pm

    If I wanted to make these oatmeal, how much oats should I add please? And would I need to change or add anything else?
    Thank you

  22. Vicqui James on April 27, 2021 at 6:46 pm

    5 stars
    First time making cookies and these were delicious!!

  23. Gabriele N. on April 20, 2021 at 2:20 pm

    5 stars
    these are delicious, however on my second and third attempt they simply refused to spread burning baking.. i’ve ended up having to squash them down half way through so they wouldn’t be literal balls. do you know what could be my problem ? i freeze them for exactly 30 mins like on recipe and the only difference is that i put 200g of chocolate instead of 300g. also on the second attempt i added fresh blueberries so thought that could have been the culprit, but this time i’ve added freeze dried blueberries, which i assumed would be fine, and they still didn’t spread 🙁 is there anything else which could be a problem except the blueberries ?

    • Jane's Patisserie on April 26, 2021 at 3:18 pm

      Hey, most likely is that the cookie balls were rolled too tightly or the oven is too hot which xx

  24. Rebecca on March 31, 2021 at 10:47 pm

    Hi Jane,

    Could I sun gluten free flour in this recipe?


    • Amy Evans on May 8, 2021 at 11:59 am

      I made these this morning and adding the milk instantly turned them into a runny cake batter mixture. Even after trying to amend the recipe to make it thicker again, once cooked they melted all over the baking tray and 6 cookies turned into one giant mess of uncooked smush. Can you advise what went wrong at all? I’ve never made any kind of cookie before…

  25. Alice on March 27, 2021 at 3:30 pm

    Have just discovered your recipes Jane and have never had so much baking success!
    These were absolutely scrummy & so easy to make.

    • Jane's Patisserie on April 1, 2021 at 11:07 am

      Thank you so much!xx

  26. Julian on March 21, 2021 at 6:01 pm

    4 stars
    Hi Jane, thanks for your incredible recipe. They were stunning! Although using 150gr of 80% dark chocolate was more than enough for me.
    I didn’t quite like that they wouldn’t snap as they turned out quite chewie on the inside. How could I make them more snappy and less cake-y? Thank you!

    • Jane's Patisserie on March 22, 2021 at 4:16 pm

      Unfortunately these will be cakey and are hard to get snappy x

  27. Pat on March 18, 2021 at 1:32 pm

    Hi Jane
    Can I use Stork in a tub for these? As I have it to hand, have you ever used that for baking cookies?

    • Jane's Patisserie on March 18, 2021 at 2:07 pm

      You can do – but the tub is not vegan x

  28. Sara on March 2, 2021 at 8:27 pm

    5 stars
    Best cookies I’ve ever baked! This is an amazing recipe, the cookies are the perfect texture and they turn out perfect. Would definitely do again!

  29. MaryEllen on March 2, 2021 at 7:27 pm

    5 stars
    I made these the other day and I can’t tell you enough how delicious they were. I had used a little less chocolate chips (personal taste as I prefer dough over choco chips) but they were so easy to make and fantastic. I brought some over to my friends in my “social bubble” as well and they couldn’t stop raving about it!! Thank you so much!!

  30. Reeny on February 25, 2021 at 10:07 pm

    Hi Jane! Do you think this would work if the butter was swapped for almond or peanut butter? Thank you!

  31. leona on February 21, 2021 at 9:05 pm

    5 stars
    So good! To make them more like NYC cookies, i used 50ml milk and only baked for around 8 or 9 minutes. This is now my go-to cookie recipe!

  32. Jen MacIntyre on February 21, 2021 at 8:23 pm

    5 stars
    I made these with about two thirds of the sugar. The oven time was neater 14 mins, and they are the devil to mix, but they are so worth it.
    I shall be making them again.

  33. Maria Hughes on February 20, 2021 at 7:14 am

    5 stars
    These were awesome will definitely be making them again.

    Will be looking at all your vegan recipes now 🙂

  34. Paula on February 17, 2021 at 9:17 pm

    5 stars
    Hi Jane- I have made these a few times and they are delicious! I was just wondering if it would be ok to leave out the chocolate chips? I want to try and use this dough with Biscoff like other people have suggested. Do you think it would be ok? Thank you!

    • Jane's Patisserie on February 18, 2021 at 8:31 pm

      The chocolate chips can easily be left out! And its worth a go!

  35. Veronique on February 11, 2021 at 10:52 am

    Hi, do you think this batter would be too soft to put biscoff in like in your chocolate cookies with biscoff?

    • Jane's Patisserie on February 11, 2021 at 12:52 pm

      It shouldn’t be a problem as when I make this its still a cookie dough similar to my NYC Cookies, but if you find it quite a bit softer you might need to reduce the the amount of milk you add!

  36. Sammy on February 7, 2021 at 3:43 pm

    Hi Jane

    What vegan butter did you use? I can only find Vitalife spread in my local supermarket, will this be ok? X

    • Jane's Patisserie on February 8, 2021 at 8:56 am

      I use stork block (not the tub), but that would work yes!

  37. Chrissy on February 2, 2021 at 9:25 am


    Can I use this vegan recipe to make one of the large cookie pizzas? Like your cookie cake?
    Many thanks

    • Jane's Patisserie on February 2, 2021 at 1:49 pm

      Yes, just use this recipe with the timings/temp/tin of the cookie cake, but this may naturally be a bit softer when its bigger x

  38. Claire on January 30, 2021 at 2:33 am

    5 stars
    Wow! So yummy! I can’t get over how giant they are!! I used dairy butter and milk, so the only thing vegan about mine was it was eggless. I used half the amount of chocolate and found it enough for my taste. If I wanted to reduce the sugar would I need to make any other modifications? Thanks for this! Can’t wait to try some more of your recipes that are egg free!

    • Jane's Patisserie on January 30, 2021 at 7:39 pm

      Changing the quantity of sugar could change the end result of the cookie unfortunately, but otherwise you can reduce it xx

  39. Leen on January 22, 2021 at 6:32 pm

    5 stars
    Made a batch of these for me and my boyfriend and they were delicious! Baked them for 12 minutes in the oven and they were the perfect soft texture when they were cooled. Will definitely be making them again!!

    Out of curiosity, if I wanted to make it a double choc chip recipe, would I just swap out some plain flour for coca powder? 🙂

    • Jane's Patisserie on January 22, 2021 at 8:47 pm

      Yes! I would just sub 25g flour for cocoa powder x

  40. Sam Li on January 10, 2021 at 11:56 am

    I’d love to make a chocolate biscoff version of these! Would I just swap out some flour and add is some cacao powder? I’m planning on using the same method for your normal biscoff cookies if you think that would work? Thank you !

    • Jane's Patisserie on January 10, 2021 at 2:00 pm

      Yes so I would substitute maybe 25g of flour for the cacao powder, and yes – freeze the biscoff like the others!

  41. Samantha Allen on January 3, 2021 at 6:16 pm

    5 stars
    They came out perfectly and it’s such an easy, no-fuss recipe to follow! I have now made another batch and frozen so I can have a cookie whenever! Couldn’t recommend more! You have saved a vegan from the chocolate chip cookie cravings! 🙂

  42. S on December 21, 2020 at 2:26 pm

    5 stars
    Hi Jane,

    Loved this recipe.

    Quick question, love the look of your gingerbread cookies! Could I make them vegan following this recipe?

    • Jane's Patisserie on December 21, 2020 at 5:12 pm

      Yes for sure! Just combine the both x

  43. Emma on December 20, 2020 at 7:47 pm

    5 stars
    Love this recipe!

    How long does the dough keep in the fridge? Unbaked.

    • Jane's Patisserie on December 20, 2020 at 9:07 pm

      Fridge is 48 hours max, but freezer is 3 months! x

  44. Fanny on December 8, 2020 at 11:33 am

    4 stars
    As usual, very easy to make and delicious ! Small down side : i don’t know if it’s normal or if i messed something up but mine ended up very soft, with an almost cake like consistency, when i like my cookies to be crispy on the outside. Otherwise they are great !

    • Jane's Patisserie on December 8, 2020 at 1:24 pm

      They are softer cookies because of the recipe – you’d have to make them smaller and bake for longer to get a crunchier cookie!

  45. Nadia on December 7, 2020 at 9:27 pm

    5 stars
    Thanks again for another fabulous recipe. I switched the flour to gluten free and they were perfect! I now have a very happy 6 year old niece who can finally eat a proper cookie! Xxx

  46. Nuala hale on November 26, 2020 at 9:51 pm

    Hi. Would these work with coconut sugar? I need to make some refined sugar free vegan treats and thought these might work with a bit of tweeking? xx

    • Jane's Patisserie on November 27, 2020 at 11:24 am

      I’m really not sure I’m afraid! I have never baked with coconut sugar x

  47. Rachel on November 7, 2020 at 5:47 pm

    5 stars
    These are FILTH! Absolutely stunning <3

  48. Hannah on November 4, 2020 at 6:49 am

    5 stars
    Absolutely delicious!!! Thanks so much for such a great recipe, I know these are going to be made on repeat 🙂

    • Beccy on November 30, 2020 at 8:48 pm

      Hi, can I make one large giant cookie out of this ?
      Thanks !!

    • Jane's Patisserie on December 1, 2020 at 10:31 am

      Yes that should be fine!

  49. Zara on November 3, 2020 at 8:10 pm

    5 stars
    So good!!!! Taste even better than normal cookies! Super easy to make! I accidentally put too much baking soda and bicarbonate and they still turned out great, they just look like rounder rather than the way yours looked

  50. Liz on October 29, 2020 at 11:03 am

    5 stars
    I’ve made these twice now and both times they’ve turned out amazing! Thank you for such an amazing recipe 🙂

  51. Jessica on October 29, 2020 at 6:35 am

    Hey Jane

    Could I make these oatmeal raisin and put in oats and raisins instead of chocolate? If so what amounts would you recommend?

    Thanks so much!

    • Jane's Patisserie on October 29, 2020 at 9:47 am

      I would follow my oatmeal raisin recipe, but swap the butter/eggs to the vegan butter and milk in this one xx

  52. Kom on October 27, 2020 at 2:28 pm

    Could I make these just eggless and switch milk and butter to normal?

    • Jane's Patisserie on October 27, 2020 at 4:28 pm

      Yes, but I would use whole milk to make sure it bakes better xx

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