Vegan Chocolate Chip Cookies: A Recipe for a Delicious Egg-Free, Dairy-Free Dessert

This vegan chocolate chip cookie recipe is easy to make, and so classically delicious. It’s great to make with kids, bring to parties, or enjoy as a sweet snack. We even love taking the cookies on summer road trips to our favorite destinations like Ocean City.

Before you can bake vegan chocolate chip cookies, however, you’ll need to buy vegan chocolate chips. You can find dairy-free chocolate chips in the health food section of some grocery stores, in stores that specialize in organic or vegetarian foods, or online. Be sure to read the ingredients carefully.

Tropical Source makes egg-free, dairy-free chocolate chips in a dedicated manufacturing facility, where there is no chance of cross-contamination. (A great find for serious vegans, and those with severe egg or dairy allergies.)

You can also use vegan carob chips. Although carob is often used as a chocolate substitute, it has a slightly different flavor that you may enjoy. Unlike chocolate, carob contains absolutely no caffeine.

Tropical Source, for example, makes vegan carob chips that are grain-sweetened rather than loaded with sugar. They’re not the sort of chip that’s great to snack on plain, but once they’re in a cookie, they’re definitely delicious.

You can also substitute non-dairy peanut butter chips, or use peanut butter chips along with the chocolate chips for an ultra decadent cookie.

cookie dough on sheet

Vegan Chocolate Chip Cookie Recipe

These cookies are free of dairy and eggs, making them perfect to serve to vegans, people with allergies, or just chocolate chip cookie lovers! They’re also made without hydrogenated shortening, so they’re free of trans fats.


  • 2 cups flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup vanilla soymilk
  • 1/4 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup vegan chocolate chips (or to taste)

How to make the cookies:
1. Mix the flour, sugar, baking powder, and baking soda together in a large bowl.
2. Mix the soymilk, oil, and vanilla together in a small bowl or measuring cup.
3. Add the wet ingredients to the dry ingredients and stir until the mixture forms a thick batter.
4. Stir in the chocolate (or carob or peanut butter) chips.
5. Place spoonfuls of batter on a cookie sheet. (Make sure to space them far enough apart to give them room to expand.)
6. Bake at 350 degrees for 10-15 minutes, or until the cookies start to turn lightly golden and a toothpick inserted in a cookie comes out clean.

Makes one dozen large cookies.

Serve warm or cooled.

Place the leftover cookies in a container or cover them with plastic wrap. (Do not refrigerate them if you want the chips to stay soft.)

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