You can’t beat a classic, and these are the perfect vegan chocolate chip cookies! They’re chewy, rich, and chocolatey. No one ever guesses that they’re made without eggs and dairy.
Chewy. Soft. Chocolatey. Just a little bit salty. There’s a reason why everyone loves chocolate chip cookies so much. They’re pretty much the perfect cookie! I’ve taken that classic, chewy chocolate chip cookie recipe and made it vegan. It took quite a bit of testing, but I think I nailed it. These vegan chocolate chip cookies are just as satisfying and packed with chocolate chunks, minus the eggs and dairy.
Why This Vegan Chocolate Chip Cookie Recipe Works
- Made with brown sugar. Brown sugar adds some extra moisture, which is essential for achieving that chewy texture.
- The magic of cornstarch. The cornstarch lends a soft, tender texture rather than a crispy one. There’s a time and place for crispy cookies, but for these vegan chocolate chip cookies, I was aiming for soft and chewy. As a bonus, the cornstarch gives the cookies some height, keeping them from going flat and spreading on the pan.
- Keeping it simple. Best of all, my vegan chocolate chip cookie recipe requires no fussy ingredients. That means no aquafaba, no flax eggs, and no pricy egg replacer !
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Vegan butter – Let the butter come to room temperature so it can be creamed with the sugars.
- Organic white sugar
- Brown sugar – Either light or dark brown sugar will work; a dark brown sugar will add more depth to the flavour of your cookies since it has a higher molasses content.
- Vegan milk – This will also need to be room temperature. Use any variety you like or have on hand!
- Vanilla extract
- Flour
- Cornstarch
- Baking soda
- Sea salt
- Vegan chocolate chips or chunks
What Makes a Chocolate Chip Vegan?
It’s common for chocolate chips—even dark and semisweet chips—to be made with milk fat or dry milk powder, which means they’re not vegan. Make sure you buy chocolate chips without these ingredients to make vegan chocolate chip cookies.
How to Make Vegan Chocolate Chip Cookies
Be sure to account for the chilling time when planning to make this recipe! Here’s what you’ll need to do:
Mix the wet ingredients . Use a stand mixer, hand mixer , or whisk to cream the vegan butter and sugar for 3 minutes. Add the vegan milk and vanilla extract, then mix again for 30 seconds.
Mix the dry ingredients. In another bowl, whisk the flour, cornstarch, baking soda, and sea salt.
Combine wet and dry ingredients. Add the flour mixture into the wet ingredients. Mix gently until fully combined (about 1 minute), then fold in the chocolate chips. Refrigerate the dough for at least two hours. When you’re ready to finish the cookies, start preheating the oven to 350ºF.
Form the cookies. Scoop out the cookie dough by the heaping tablespoon. Place the dough on baking sheets, allowing 3 inches of space for each cookie. Make sure the dough remains cold while you work; return it to the refrigerator if needed.
Bake. Place the baking sheets in the oven and bake for 11 to 12 minutes. Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes, then move the cookies to a wire rack to cool completely.
Tips for Success
These vegan chocolate chip cookies are pretty easy and unfussy, but here are some hints and tips to help you make sure they turn out perfect!
- Working with chilled dough. If you chill the dough for more than 2 hours, it might be tough to work with. Let it sit on the counter a bit until it’s easy to scoop.
- Baking in batches. If you need to bake the cookies in batches, I recommend returning the bowl of dough to the refrigerator between batches to make sure it doesn’t warm up too much.
- Can’t find vegan butter? I developed this recipe with vegan butter, so I don’t recommend substituting oil. Try my Vegan Gluten-Free Chocolate Chip Cookie recipe instead, which can be made with coconut oil.
How to Store
Keep these vegan chocolate chip cookies in an airtight container at room temperature for up to 4 days.
Can I Freeze This Recipe?
Yes, you can freeze both the baked cookies and the dough. Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
To freeze the dough, form the dough into balls and freeze them on a parchment-lined baking sheet. Once the dough is frozen through, transfer it to a freezer bag or airtight container. You can bake it from frozen, adding an extra minute or two to the baking time.
Ingredients
- ½ cup vegan butter , 1 stick or 112g, softened to room temperature
- ½ cup organic white sugar , 100g
- ½ cup brown sugar , 100g
- 3 tablespoons vegan milk , room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour , 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 8 ounces of chopped vegan chocolate chips/chunks
Instructions
- Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the chocolate chips and stir until just combined. Chill in the fridge for 2 hours.
- Scoop out the cookies as 1 heaping tablespoon each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Bake at 350°F/180°C for 11-12 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
Notes
You can’t beat a classic, and these are the perfect vegan chocolate chip cookies! They’re chewy, rich, and chocolatey. No one ever guesses that they’re made without eggs and dairy.
Chewy. Soft. Chocolatey. Just a little bit salty. There’s a reason why everyone loves chocolate chip cookies so much. They’re pretty much the perfect cookie! I’ve taken that classic, chewy chocolate chip cookie recipe and made it vegan. It took quite a bit of testing, but I think I nailed it. These vegan chocolate chip cookies are just as satisfying and packed with chocolate chunks, minus the eggs and dairy.
Why This Vegan Chocolate Chip Cookie Recipe Works
- Made with brown sugar. Brown sugar adds some extra moisture, which is essential for achieving that chewy texture.
- The magic of cornstarch. The cornstarch lends a soft, tender texture rather than a crispy one. There’s a time and place for crispy cookies, but for these vegan chocolate chip cookies, I was aiming for soft and chewy. As a bonus, the cornstarch gives the cookies some height, keeping them from going flat and spreading on the pan.
- Keeping it simple. Best of all, my vegan chocolate chip cookie recipe requires no fussy ingredients. That means no aquafaba, no flax eggs, and no pricy egg replacer !
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Vegan butter – Let the butter come to room temperature so it can be creamed with the sugars.
- Organic white sugar
- Brown sugar – Either light or dark brown sugar will work; a dark brown sugar will add more depth to the flavour of your cookies since it has a higher molasses content.
- Vegan milk – This will also need to be room temperature. Use any variety you like or have on hand!
- Vanilla extract
- Flour
- Cornstarch
- Baking soda
- Sea salt
- Vegan chocolate chips or chunks
What Makes a Chocolate Chip Vegan?
It’s common for chocolate chips—even dark and semisweet chips—to be made with milk fat or dry milk powder, which means they’re not vegan. Make sure you buy chocolate chips without these ingredients to make vegan chocolate chip cookies.
How to Make Vegan Chocolate Chip Cookies
Be sure to account for the chilling time when planning to make this recipe! Here’s what you’ll need to do:
Mix the wet ingredients . Use a stand mixer, hand mixer , or whisk to cream the vegan butter and sugar for 3 minutes. Add the vegan milk and vanilla extract, then mix again for 30 seconds.
Mix the dry ingredients. In another bowl, whisk the flour, cornstarch, baking soda, and sea salt.
Combine wet and dry ingredients. Add the flour mixture into the wet ingredients. Mix gently until fully combined (about 1 minute), then fold in the chocolate chips. Refrigerate the dough for at least two hours. When you’re ready to finish the cookies, start preheating the oven to 350ºF.
Form the cookies. Scoop out the cookie dough by the heaping tablespoon. Place the dough on baking sheets, allowing 3 inches of space for each cookie. Make sure the dough remains cold while you work; return it to the refrigerator if needed.
Bake. Place the baking sheets in the oven and bake for 11 to 12 minutes. Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes, then move the cookies to a wire rack to cool completely.
Tips for Success
These vegan chocolate chip cookies are pretty easy and unfussy, but here are some hints and tips to help you make sure they turn out perfect!
- Working with chilled dough. If you chill the dough for more than 2 hours, it might be tough to work with. Let it sit on the counter a bit until it’s easy to scoop.
- Baking in batches. If you need to bake the cookies in batches, I recommend returning the bowl of dough to the refrigerator between batches to make sure it doesn’t warm up too much.
- Can’t find vegan butter? I developed this recipe with vegan butter, so I don’t recommend substituting oil. Try my Vegan Gluten-Free Chocolate Chip Cookie recipe instead, which can be made with coconut oil.
How to Store
Keep these vegan chocolate chip cookies in an airtight container at room temperature for up to 4 days.
Can I Freeze This Recipe?
Yes, you can freeze both the baked cookies and the dough. Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
To freeze the dough, form the dough into balls and freeze them on a parchment-lined baking sheet. Once the dough is frozen through, transfer it to a freezer bag or airtight container. You can bake it from frozen, adding an extra minute or two to the baking time.
Ingredients
- ½ cup vegan butter , 1 stick or 112g, softened to room temperature
- ½ cup organic white sugar , 100g
- ½ cup brown sugar , 100g
- 3 tablespoons vegan milk , room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour , 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 8 ounces of chopped vegan chocolate chips/chunks
Instructions
- Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the chocolate chips and stir until just combined. Chill in the fridge for 2 hours.
- Scoop out the cookies as 1 heaping tablespoon each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Bake at 350°F/180°C for 11-12 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
Notes
Vegan Chocolate Chip Cookies
Ingredients
- ½ cup vegan butter 1 stick or 112g, softened to room temperature
- ½ cup organic white sugar 100g
- ½ cup brown sugar 100g
- 3 tablespoons vegan milk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 8 ounces of chopped vegan chocolate chips/chunks
Instructions
- Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the chocolate chips and stir until just combined. Chill in the fridge for 2 hours.
- Scoop out the cookies as 1 heaping tablespoon each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Bake at 350°F/180°C for 11-12 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
Notes
Nutrition
Vegan Chocolate Chip Cookies https://jessicainthekitchen.com/vegan-chocolate-chip-cookies/ March 7, 2022
These vegan white chocolate macadamia nut cookies have a delightfully chewy and buttery base packed with rich white chocolate chips and chopped macadamia nuts. They’re just decadent enough and perfect for a cookie platter!
Baking with macadamia nuts always feels special because, well, they’re expensive! They’re not an everyday nut like almonds or peanuts, which means they’re worth taking some time to savor. These vegan white chocolate macadamia nut cookies are soft and buttery, sweet, and nutty all at the same time, and definitely worth the splurge. Oh my goodness, are they good!
Why These White Chocolate Macadamia Nut Cookies Are So Good
- Soft, chewy, and buttery cookie base. One thing that’s often lacking in vegan baked goods is buttery flavor, but this recipe has it in spades! It starts with a stick of vegan butter, then you get even more butteriness from the macadamia nuts and white chocolate.
- Heaps of white chocolate. While you could use dark chocolate chips , I highly recommend classic white chocolate in this recipe. The creamy flavor pairs so well with macadamia nuts.
- 100% vegan, with a gluten-free option. These cookies are a chewy, decadent treat, and when you make them to share, no one will guess that they’re vegan!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Vegan butter – Let the butter come to room temperature before you start the recipe.
- White sugar – Alternatively, you can use light brown sugar.
- Vegan milk – You can use any variety you have on hand (oat, almond, cashew, soy milk, etc.). Like the butter, the milk should also be at room temperature.
- Vanilla extract – Almond extract would taste delicious here, too.
- Flour – You can make these macadamia nut cookies with gluten-free flour if needed, see below.l
- Cornstarch – Cornstarch creates a softer, chewier texture and helps prevent the cookies from overspreading while they bake.
- Baking soda and salt – Make sure your baking soda is fresh. If it’s past its expiration date, you’ll need to buy new leavening.
- Vegan white chocolate chips – I love the ones from Pascha Chocolate.
- Raw macadamia nuts – Roasted is also an option, but I prefer the creaminess of raw macadamias.
Yes, I recommend swapping a cup-for-cup all-purpose baking flour substitute for the wheat flour if you want to make gluten-free white chocolate macadamia nut cookies. Bob’s Red Mill is my favorite gluten-free flour brand.
To quickly chop macadamias, place the nuts in a food processor and give them a few pulses. Or, dump them out on a cutting board and coarsely chop them using a sharp chef’s knife. It’s okay if the pieces are not uniform in size, as it adds to the texture of the cookies.
How to Make Vegan White Chocolate Macadamia Nut Cookies
These macadamia cookies are super easy to make. You’ll need to account for the 2-hour chilling time when planning your baking. Don’t skip this step, either, or your cookies will spread! Let’s get started.
- Mix the wet ingredients. Cream the vegan butter and sugar for 3 minutes in a stand mixer, with a hand mixer , or using a whisk. Pour in the vegan milk and vanilla extract and mix for 30 seconds more.
- Mix the dry ingredients. In a second bowl, whisk the flour, cornstarch, baking soda, and sea salt.
- Combine wet and dry ingredients. Pour the dry ingredients into the bowl with the wet ingredients. Mix gently until combined, which should take about a minute. Fold in the white chocolate chips and macadamia nuts, then place the bowl in the refrigerator and chill for 2 hours.
- Form the cookies. Use a tablespoon or cookie scoop to scoop a heaping tablespoon of dough for each cookie. Place the scoops of dough 3 inches apart on a parchment-lined baking sheet.
- Bake and cool. Bake the cookies at 350ºF for 11 to 12 minutes, then remove them from the oven. Let them cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Make Them in the Air Fryer
You can “bake” these vegan white chocolate and macadamia nut cookies in your air fryer . Prepare and shape the cookies as written. Air fry at 325ºF for 7 minutes. Afterward, let the cookies rest inside the closed air fryer for 3 minutes, followed by another 5 minutes on the tray before moving them to a wire rack. Cook in batches, and leave the raw cookie dough in the fridge so it stays cold until it’s time to bake.
Cookie Baking Tips & Variations
- Don’t skip chilling the dough . When you’re craving cookies, the last thing you want to do is wait—I get it! But chilling the dough is an essential step to keep the cookies from spreading in the oven, which means maximum chewiness.
- Knowing when the cookies are done. When the edges are just beginning to brown, the cookies are done, even if the tops aren’t completely firm. The cookies will continue to bake from the residual heat on the baking sheet after you pull them out of the oven.
- About the macadamia nuts. I use raw macadamia nuts for this recipe, but you can use salted dry-roasted macadamia nuts instead for extra crunch and a sweet-salty contrast.
- Swap the nuts. If macadamia nuts aren’t available, substitute pecans, hazelnuts, walnuts, or almonds instead.
Make Ice Cream Sandwiches!
Why not go all out, right? Pair these cookies with my vegan mango ice cream or vegan vanilla ice cream to make white chocolate macadamia cookie sandwiches. To make them, place a scoop of ice cream on one cookie, flat-side up. Place a second cookie on top of the ice cream, flat-side down, and press them together gently just until the ice cream reaches the edges.
You can roll the sides in toasted coconut, extra chopped macadamia nuts, or white chocolate chips. Wrap the ice cream sandwiches in plastic wrap and freeze until the ice cream is firm.
How to Store
- Store airtight. Place the cookies in an airtight storage container and store them at room temperature for up to a week.
- Freeze. You can freeze these white chocolate macadamia nut cookies for up to 3 months. Let them thaw at room temperature before serving.
More Vegan Cookies Recipes
- Vegan Chocolate Chip Cookies
- Double Chocolate Chunk Cookies
- Peanut Butter Cookies
- Oatmeal Chocolate Chip Cookie
Ingredients
- ½ cup vegan butter , 1 stick or (112g) , softened to room temperature
- 1 cup organic white sugar or any sugar , (200g)
- 3 tablespoons vegan milk
- 1 teaspoon vanilla extract , room temperature
- 1 ¾ cups flour , sifted (210g)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- ½ cup vegan white chocolate chips
- ½ cup raw macadamia nuts , chopped
Instructions
- Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the white chocolate chips and nuts and mix until just combined. Chill in the fridge for 2 hours.
- Scoop out the cookies as 1 heaping tablespoon each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Bake at 350°F/180°C for 11-12 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
