Easy Vegan Cookies – Soft, Chewy & Dairy-Free
Why You’ll Love These Vegan Cookies
Easy to make: No complicated techniques or special equipment required.
Completely vegan: Made without butter, milk, or eggs.
Soft and chewy: A tender center with lightly golden edges.
Customizable: Add nuts, dried fruit, or your favorite vegan chocolate.
Great for sharing: Perfect for afternoon snacks, lunchboxes, and homemade gifts.
Ingredients
2 cups (250 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (110 g) vegan butter, softened
¾ cup (150 g) brown sugar, packed
¼ cup (50 g) granulated sugar
¼ cup (60 ml) unsweetened plant-based milk
2 teaspoons vanilla extract
¾ cup (130 g) vegan chocolate chips
Ingredient Notes
Vegan butter: Use a plant-based butter stick suitable for baking. Softened butter helps the ingredients combine evenly.
Brown sugar: Adds moisture and contributes to the cookies' chewy texture.
Plant-based milk: Almond, soy, or oat milk can be used. Choose an unsweetened variety to control the sweetness.
Vegan chocolate chips: Check the ingredient label to make sure the chocolate contains no dairy.
Flour: Measure by weight when possible for more consistent results.
Equipment
Large mixing bowl
Medium mixing bowl
Whisk or electric mixer
Rubber spatula
Baking tray
Parchment paper
Cookie scoop or tablespoon
How to Make Easy Vegan Cookies
1. Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
2. Combine the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the vegan butter and sugars
In a large bowl, beat the softened vegan butter, brown sugar, and granulated sugar until creamy and well combined.
4. Add the wet ingredients
Mix in the plant-based milk and vanilla extract until smooth. The mixture may look slightly separated at first; continue mixing until reasonably combined.
5. Make the cookie dough
Add the dry ingredients to the wet mixture. Stir gently until a soft dough forms. Fold in the vegan chocolate chips.
Avoid overmixing, as this can make the cookies tougher.
6. Shape the cookies
Scoop the dough into approximately 1½-tablespoon portions. Place them on the prepared baking tray, leaving about 2 inches (5 cm) between each cookie.
Gently flatten the tops if you prefer wider cookies.
7. Bake
Bake for 10–13 minutes, or until the edges are lightly golden and the centers still look slightly soft.
The cookies will continue to set as they cool, so avoid waiting until the centers become completely firm in the oven.
8. Cool and serve
Let the cookies rest on the baking tray for 5 minutes before transferring them to a wire rack. Allow them to cool before serving.
Tips for the Best Vegan Cookies
Measure flour accurately to avoid dry, crumbly dough.
Use softened, not melted, vegan butter for the intended texture.
Chill the dough for 20–30 minutes if it feels too soft or you want thicker cookies.
Do not overbake; slightly soft centers help create a chewy texture.
Bake one test cookie first if you are unsure how much the dough will spread.
Use parchment paper to make removing the cookies easier.
Variations and Substitutions
Vegan Oatmeal Cookies
Replace ½ cup of the flour with rolled oats. Add a pinch of cinnamon for a warm flavor.
Vegan Double Chocolate Cookies
Replace ¼ cup of flour with unsweetened cocoa powder and add extra vegan chocolate chips.
Vegan Peanut Butter Cookies
Replace 2 tablespoons of vegan butter with creamy peanut butter. The texture and spread may change slightly.
Vegan Nut Cookies
Add ½ cup of chopped walnuts, pecans, or almonds.
Gluten-Free Vegan Cookies
Use a good-quality gluten-free baking flour blend designed as a substitute for all-purpose flour. Results may vary by blend.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
You can also freeze portions of cookie dough and bake them from frozen, adding a few minutes to the baking time as needed.
Frequently Asked Questions
Are these vegan cookies egg-free?
Yes. This recipe uses plant-based milk and vegan butter instead of eggs and dairy ingredients.
Why did my cookies spread too much?
The vegan butter may have been too warm, or the dough may have been too soft. Chill the dough for 20–30 minutes before baking.
Why are my vegan cookies hard?
Overbaking or adding too much flour can make cookies hard. Remove them when the edges are lightly golden and let them finish setting on the tray.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. Let it soften slightly if it becomes too firm to scoop.
Can I make these cookies without chocolate chips?
Absolutely. Leave them out or replace them with chopped nuts, raisins, dried cranberries, or vegan baking chocolate.
Recommended Kitchen Tools
A digital kitchen scale, mixing bowls, a cookie scoop, parchment paper, and a sturdy baking tray are useful for consistent results.
Related Recipes
If you enjoy homemade vegan treats, explore more recipes on Jeanie Recipes, including:
Final Thoughts
These Easy Vegan Cookies are a simple homemade treat with crisp edges, soft centers, and plenty of chocolate chips. Keep a batch ready for afternoon snacks, sharing with friends, or enjoying whenever you want something sweet.