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The Actual BEST Vegan Chocolate Chip Cookies

Super soft but also dense and chewy, these cookies earn the blue ribbon hands down. So simple and easy to make with ingredients you probably already have in your pantry, these are way easier than most vegan cookies that require uncommon ingredients and half a day in preparation. If I mixed these up with the best bakery-fresh cookies you would not know the difference. That's how quality these babies are!
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Servings 16 Large Cookies


  • 1/2 Cup Earth Balance vegan butter
  • 1/2 Cup brown sugar
  • 1/4 Cup granulated sugar
  • 1/2 Tsp aluminum-free baking powder
  • 1/2 Tsp baking soda
  • 1/4 Tsp himalayan salt
  • 1 Tsp vanilla extract
  • 1/2 Tsp almond extract
  • Bob's Red Mill egg replacer mix 1 tbsp with 2 tbsp water and let sit for 10 seconds before adding to recipe.
  • 1 1/4 Cup unbleached organic all purpose flour
  • 1 vegan german chocolate bar chopped- separate from the tiny chocolate crumbs, only use the larger ones or you'll have one giant melty chocolate cookie.


  • Cream together butter, sugars, vanilla, and almond extract.
  • Mix 1 tbsp of egg replacer with 2 tbsp water. Let sit for 10-15 seconds.
  • Add egg replacer to creamed ingredients and beat well. You'll want the egg replacer to be fully and evenly incorporated.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  • Slowly combine the dry mixture into the creamed sugars.
  • Fold in chocolate chunks and refrigerate dough for 30 minutes. About 15 minutes after putting dough in the refrigerator, preheat oven to 350.
  • Once cooled, spoon dough by the tablespoon into uniform balls and place onto greased or lined cookie sheet.
  • Bake for about 10 minutes or until spread into a flat round cookie, fully cooked around the edges. Remove from oven and let cool in the pan until the cookies are stiff enough to remove with a spatula and place on a cooling rack.
Keyword chocolate chip, Cookie