Learn how to make crispy vegan chocolate chip cookies from scratch with step-by-step photo instructions and a video. The texture is beyond amazing, and they are easy to make. You can add any mix-ins you like, including cherries and cranberries, and make the vegan cookies of your dreams.
Since I discovered this recipe in Ciarra Siller's cookbook, it's my go-to recipe when I bake for my vegan friends and family. If you are new to cookies or want to know how to make the best Vegan cookies ever, read my ultimate cookie guide as well!
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Try This Recipe
I've searched for a good eggless chocolate chip cookie recipe for a long time because I have many vegan friends and family members, and I love to bring something baked with me when I visit them. Previous attempts at vegan cookies were okay, but I was never 100% satisfied with the outcome. They are also a perfect choice for people who are not necessarily vegan but on an egg-free diet.
Fortunately, I got my hands on Ciarra's Vegan Chocolate Treats cookbook and found the best vegan chocolate chip cookies ever. Seriously. I immediately fell in love with this recipe, and I'm happy to share it with the friendly permission of Ciarra.
Why You’ll Love It
- Super satisfying: I love how these actually taste like real cookies, not a vegan version that tastes like diet cookies.
- Perfect Texture: Crispy edges with soft centers depending on how you bake them.
- Flexible: You can switch up the mix-ins easily, unlike most vegan cookie recipes.
- Great for sharing: Perfect for friends, family, or anyone avoiding dairy or gluten (with swaps).
Ingredients
- Flax meal: This replaces eggs, and it works surprisingly well. Once mixed with water, it thickens and binds everything together.
- Vegan butter: Gives richness and helps create that classic cookie texture. I always use it at room temperature so it creams properly.
- Brown sugar & white sugar: The mix of both gives the right balance of sweetness and texture—brown sugar adds moisture, which I think really matters here.
- Flour: The base of the dough. I always spoon and level it because too much flour can make the cookies dry instead of crisp.
- Vegan chocolate chips or chopped chocolate: The star ingredient. I usually go for vegan dark chocolate chip cookies because the flavor is deeper and less sweet.
- Coconut oil (optional variation): Can be used in place of butter, but I find it slightly changes the texture.
How to Make Crispy Vegan Chocolate Chip Cookies
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
2. In a small bowl, stir together the flax meal and water, and then set it aside to gel for about 5 minutes.
3. In a large bowl using an electric mixer, beat the butter until light and fluffy, 1 to 2 minutes. Then add the brown and white sugar and continue beating until smooth and creamy, about 1 minute. Add the flax mixture and beat to combine. Set aside.
4. In another large mixing bowl, stir together the flour, baking powder, and baking soda, and add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until combined, about 30 seconds.
5. Add the chocolate and mix until incorporated and evenly distributed. Scoop balls of cookie dough, about 2 tablespoon (50-55g) of dough for each cookie, and place them 2 to 3-inches (5-7.5cm) apart on the prepared baking sheets.
6. Bake one baking sheet at a time for 8 minutes and then remove it from the oven and tap the baking sheet against the counter 1-2 times to deflate the cookies. Then bake them for 1-2 minutes and deflate the cookies again. Continue baking for 1-2 minutes or until the edges start to lightly brown.
7. Let them cool on the baking sheets for 5 minutes before carefully transferring them to a cooling rack to continue cooling. Sprinkle with flaky sea salt before serving. Store them in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Recipe Tips
- To bang or not to bang? The recipe in the book calls for banging the cookies 2x during the baking process. This means you underbake the cookies, then you remove them from the oven, tap the baking sheet against the counter, then put them back into the oven, tap again, and bake again.
- This 2x banging process results in flat, even, and crispy cookies. However, you can bang them only 1x or skip the banging entirely according to your preference. If you like your cookies a little thicker and chewier, then skip the banging.
- Correctly measure the flour. I always fluff up the flour first, then spoon it lightly into the measuring cup and level it with the back of a knife without pushing it into the cup.
- Don't overbake the cookies, or they will end up dry. Especially when you bang the cookies 2x, you need to take care that you don't let them brown too much when they are in the oven for the third time. Remove them as soon as the edges are lightly browned for that delicious chewy center. Depending on how hot your oven is (every oven is different), the baking time varies.
What Can You Serve With These?
- Coffee
- Tea
- Plant-based milk
- Ice cream
- Fresh fruit
FAQs
Yes, you can swap the flour for a gluten-free blend, but I’d recommend using one that’s designed for baking so the texture stays right.
They may need a little longer in the oven, or you might have skipped the tapping step, which helps create crispy edges.
Recipe
Crispy Vegan Chocolate Chip Cookies
Ingredients
- 1 tablespoon flax meal
- 3 tablespoon water
- ½ cup vegan butter, at room temperature
- ½ cup packed light brown sugar
- ⅓ cup sugar
- 1 ½ cups all-purpose flour, spooned and leveled
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup vegan dark chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- In a small bowl, stir together the flax meal and water and then set it aside to gel for about 5 minutes.
- In a large bowl using an electric mixer, beat the butter until light and fluffy, 1 to 2 minutes. Then add the brown and white sugar and continue beating until smooth and creamy, about 1 minute. Add the flax mixture and beat to combine. Set aside.
- In another large mixing bowl, stir together the flour, baking powder, and baking soda and add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until combined, about 30 seconds. Add the chocolate and mix until incorporated and evenly distributed. Scoop balls of dough, about 2 tablespoon (50-55g) of dough for each cookie, and place them 2 to 3-inches (5-7.5cm) apart on the prepared baking sheets.
- Bake one baking sheet at a time for 8 minutes and then remove it from the oven and tap the baking sheet against the counter 1-2 times to deflate the cookies. Then bake them for 1-2 minutes and deflate the cookies again. Continue baking for 1-2 minutes or until the edges start to lightly brown.
- Let them cool on the baking sheets for 5 minutes before carefully transferring them to a cooling rack to continue cooling. Sprinkle with flaky sea salt before serving. Store them in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake at 350°F for about 10-12 minutes, depending on your preferred texture.Serving Recommendations
I love these slightly warm with a glass of plant milk or coffee.Taste & Texture
Crispy edges, soft centers, and rich chocolate in every bite.Storage, Freezing & Reheating
- Room Temp: Up to 4 days in airtight container.
- Freezer: Up to 3 months.
- Reheat: Warm slightly for a fresh-baked feel.
Recipe Variations and Substitutions
I have to say that I do not recommend making any substitutions other than the mix-ins. The original recipe calls for 24oz (680g) of chopped vegan dark chocolate bars. Depending on how much chocolate you want in your cookies, you can add less. I found that adding 1 cup (6oz/170g) of chopped vegan dark chocolate bars was my favorite. Here are other mix-ins that are well-received by my friends and family and highly recommended:- 1 cup (6oz/170g) vegan semi-sweet or white chocolate chips
- 1 cup (about 100-120g) roughly chopped nuts such as toasted pecans, peanuts, and pistachios
Proper Storage Tips
- Store in an airtight container.
- Freeze dough balls for later.
- Keep away from moisture to maintain crispness.
- Be aware that chilling and freezing result in completely different textures, and the cookies spread less. If you make the cookies ahead of time, I recommend skipping the banging process entirely.
- You can prepare the dough and chill it covered in the fridge for up to 2 days. If you chill the dough longer than 4 hours, let it come to room temperature for about 30-60 minutes before scooping the dough and baking the cookies. The baking time will be about 10-12 minutes.
- It's also possible to freeze the dough. Therefore, I recommend chilling it first until it's possible to scoop the dough and roll it into balls with your hands. Then freeze the dough balls in freezer bags for up to 3 months. Let them thaw in the fridge overnight, and let them come to room temperature before baking.
- Freeze baked cookies for up to 3 months. Wrap them tightly in plastic wrap and store in freezer bags. To thaw, place them in an airtight container and store at room temperature for about 2-3 hours.
Pro Tips
- Measure flour correctly.
- Don’t overbake.
- Use good-quality chocolate.
Video
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Ciarra
Sabine! Thank you so much for taking the time to try my recipe and share it with your readers! I hope you loved these cookies as much as I do! <3
Sabine
Ciarra, they are so delicious and one of my favorite recipes! Thank you! <3