The Best Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies by

While recipe testing for Clabber Girl, I made The Best Vegan Chocolate Chip Cookies ever, so far. You know what I mean. I haven’t made every vegan chocolate chip cookie recipe out there; that would be insane. When would I have time to commute to school, marathon Homeland, or stare off dreamily as I eat peanut butter straight from the jar?

Never…and I’m not about to give up any of those things.

But I will most definitely take time out to make these cookies again and again and again. I took them to school and they were gone is less than five minutes. One dude took out his wallet and was like, “How much for more?”

My answer: I don’t know, man…enjoy the moment. Maybe I’ll bring some more next week. Maybe I’ll give them all to Dave. Maybe I’ll keep them under my bed…you know, for midnight snacks and whatnot.

It doesn’t really matter. What matters most is that these cookies are so good that I forgot that they’re vegan.

The Best Vegan Chocolate Chip Cookies by

… and that’s something I’ll never forget.


The Best Vegan Chocolate Chip Cookies Recipe

The Best Vegan Chocolate Chip Cookies recipe adapted from Clabber Girl

The Best Vegan Chocolate Chip Cookies
Prep time
Cook time
Total time
Makes 20-22 cookies
Serves: 6-8
  • 1⅛ cup all-purpose flour
  • ½ tsp Clabber Girl Baking Soda
  • ¼ tsp salt
  • ¼ cup +2 tbsp non-hydrogenated shortening (such as palm oil)
  • 2 tbsp. vegetable oil (I used canola)
  • ¼ cup +2 tbsp granulated sugar
  • ¼ cup +2 tbsp light brown sugar (packed)
  • 1½ tbsp non-dairy milk (I used almond milk)
  • ¾ tsp vanilla
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350 Fahrenheit.
  2. In a small bowl, combine flour, Clabber Girl Baking Soda, and salt. Set aside.
  3. Place shortening, canola oil and sugar in a mixer and combine until creamy, about 3 minutes.
  4. Mix in non-dairy milk and vanilla.
  5. Slowly add flour until fully combined.
  6. Fold in chocolate chips by hand.
  7. Scoop rounded tablespoons on a silpat or parchment paper and bake for 9 to 11 minutes (I like them slightly underbaked, so my baking time was closer to 9 minutes).
  8. Enjoy.
This recipe is easily doubled.



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    These really are the BEST!!!! I have been eating Veganish for over a year because of a dairy and egg allergy. I have tried batch after batch of cookies that were all oily or hard or just gross. These are the winner by far!!! I bookmarked and saved to use again! Even my husband who has a hard time accepting vegan foods loved them!!! Thanks for the recipe!!! 😀

    • 8

      That’s so great, Kim! I haven’t had as many vegan cookies as you but when I tried these, I knew they were something special. So glad the hubby dug them too. Cheers!

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      Sorry it didn’t work out for you, Christine. My first question is: how did you measure your flour? Measuring a cup of flour can be tricky and your cookies (or other baked goods) can come out dense, as a result. Do you have a scale? I use 120-125 grams for 1 cup of flour. If you don’t have a scale, I would advise the spoon-in-and-level method for measuring flour. That’s the second most reliable method when measuring flour. Good luck and happy baking!

  5. 12

    Mondo, I came across your recipe here and couldn’t help but notice that it isn’t actually Vegan. In order for this recipe to be Vegan you would need to ditch both brown and white sugars (both are processed using animal bones), and replace with an Organic Cane Sugar. Chocolate chips have dairy in them, and therefore would need to be replaced with a non dairy-vegan chocolate chip version. I just thought you would want to know.

    Given these changes, I’m excited to try this recipe! Thanks for sharing

    • 13

      Shelley, I disagree. This recipe is vegan. There are semi sweet chocolate chips in existence that contain no dairy products. Moreover, your comment claims that all brown and white sugars are made using bone char and that is incorrect. There are some companies that use other types of filters which involve granular carbon or an ion-exchange system rather than bone char. I encourage you to research these processes and the companies which use them. That being written, thanks for stopping by and I hope the recipe is successful for you. Happy Baking!

  6. 15

    These taste great!!
    Only thing- I made my first batch small, because I’m making them for a fancy little party tonight, and i did it for ten minutes, and they didnt LOOK baked enough so i did two more minutes, and when i took them out and let them cool, they were chewy on the bottom- almost a burnt texture, but they didnt LOOK burnt!
    So I made my second batch and made them a tad bit bigger, and cooked them for ten minutes and took them out promptly, and they were a dream!

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    These are AMAZING! The palm oil shortening is what really makes these turn out so that they are lighter than any other vegan cookies I’ve ever made. Try sprinkling some large salt crystals on top before popping them in the oven. Yum!

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    Just put these in the oven. I don’t know what the cookies are gonna turn out like, but my friend and I are eating the leftover batter and it is delicious! May use this for ice cream in the future, whether or not the cookies themselves bake well.

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    I just read through your ingredient list and just wanted to say PLEASE do not suggest PALM OIL .
    This is not a vegan product due to the harm it does to forests that are destroyed and animals Oragatangs are killed and or lose their homes for this oil. Make another choice .

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    I tried these and were pretty good, chewy and crisp. The only thing is I would omit the canola oil cause there was an aggressive canola oil taste (if its too dry I feel extra milk could help). I chilled the dough before because the shortening mixture was a little soupy. Otherwise great recipe!

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    Good morning Mondo. I’ve been Vegan for quite some time now. But stay away from the sweets. But this recipe has given me a new direction. My children purchased me a beautiful new KitchenAid Stand Mixer for Christmas. And guess what’s the first thing I’m going to make? ? Happy New Year!!??

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    Honestly, these cookies have all the qualities I’ve been looking for in a perfect cookie yet never found in any regular non-vegan recipes. They have this exciting crunch when you first bite into them before you reach a soft and forgiving interior. And oh my oh my you ACTUALLY get to chew on these cookies, because other than in almost every other recipe I’ve ever tried, these once actually live up to the definition of chewy.
    I dont know what else to say. I never expected to find out that the greatest cookie recipe I’ll ever encounter would be a vegan one. 100/10 – I will totally make these again.

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    I’ve tried a lot of vegan cookie recipes recently but this has been the best! Crispy on the outside, chewy in the inside, super good 🙂
    Had to bake them for around 15 minutes at 180c to get any kind of browning, but the result was so good!

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