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Chewy Vegan Chocolate Chip Cookies

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 19 minutes
Course Dessert
Cuisine American
Servings 15 cookies
Calories 150 kcal

Ingredients
  

  • ½ cup vegan margarine (soft tub preferred, like Becel)

If using vegan butter sticks or coconut oil, add 1–2 tbsp extra plant milk.

  • 1 cup brown sugar
  • ¼ cup non-dairy milk (almond, soy, or oat)
  • 1 tsp vanilla extract
  • ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt (~¼ tsp)
  • ⅓–½ cup dairy-free chocolate chips (the more, the better)

Instructions
 

  • Preheat the oven.
    For softer, chewier cookies with lighter color → 350°F (175°C).
    For crispier edges and deeper golden color → 375°F (190°C).
  • Cream the margarine and sugar. In a mixing bowl, beat vegan margarine and brown sugar until smooth and fluffy.
  • Add wet ingredients. Stir in plant-based milk and vanilla until fully combined.
  • Mix dry ingredients separately. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  • Bring it all together. Add the dry mixture to the wet in two batches, stirring just until dough forms.
  • Fold in chocolate chips. Don’t be shy here — a generous handful makes all the difference.
  • Scoop and shape. Use 1–2 tbsp of dough per cookie. Roll into balls and place on a baking sheet lined with parchment.
  • Bake. Bake 9–11 minutes (shorter if using a dark baking sheet, longer if using a light one). The centers should look slightly underbaked — they’ll firm up as they cool.
  • Cool briefly, then enjoy. Let them rest on the sheet for 2–3 minutes before transferring to a rack.

Notes

  • Texture: These cookies are soft and chewy in the center with lightly crisp edges.
  • No Chill: The dough goes straight into the oven — no refrigeration needed.
  • Fat choice matters: Soft vegan margarine (like Becel) gives the best spread. If using firm vegan butter or coconut oil, add 1–2 tbsp extra plant milk.
  • Batch size: Makes about 15 medium cookies (or 20 smaller ones if you use a 1 tbsp scoop).
  • Freezer-friendly: Freeze dough balls for up to 2 months and bake fresh anytime.
Keyword Dairy-Free, Easy Baking, Freezer-Friendly, Vegan