Thanks to #bakingscience, over two dozen tests, a careful blend of ingredients, and a little baking magic, we’ve arrived at the perfect Vegan Chocolate Chip Cookies.
Every bite is textural heaven, with soft and gooey middles, crisp edges, and a serious chewiness throughout.
And their flavor? These cookies are rich and buttery, with notes of caramel interspersed with melty pools of dark chocolate and flaky sea salt.
I can’t think of anything better. It’s truly my ultimate chocolate chip cookie! And they can even be made gluten-free, YAY!
Table of Contents:
1. Baking Science
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Watch: How to Make Amazing Vegan Chocolate Chip Cookies
With over 160K views on YouTube, these chocolate chip cookies are a huge hit with my audience. I hope you love them just as much!
Baking Science = The Perfect Cookie
No shortage of research and testing went into this vegan chocolate chip cookie recipe. I spent days if not weeks reading about cookie science from the experts and only then we got started with recipe testing:
Armed with research, my recipe tester Callie and I tested every practical variable:
a) chocolate chips vs. chopped chocolate vs. chocolate feves
b) browned butter vs. creamed butter vs. coconut oil
c) brown sugar vs. white sugar vs. both
d) the ideal time to rest cookie dough before baking
e) various oven temperatures
f) gluten-free alternatives
g) different vegan butter brands
All in all, we baked 300+ cookies to develop our perfect grown-up chocolate chip cookie that has:
– a soft and rich middle
– lovely crispy edges
– wonderful chewiness throughout
– a deep caramel-esque flavor
– big melty pools of chocolate
Here’s just a very small sampling of some of the variables we tested.
Ingredient notes
Vegan butter
You’ll rarely find a chocolate chip cookie recipe without butter…and a lot of it. Most cookie recipes either use creamed, softened butter or melted butter…or a variation of melted butter: browned butter. In our tests, browned butter was the clear winner.
Melting butter, as opposed to creaming it, produces a more pronounced chewy texture. Taking the melting a step further to browning adds a more mature, nutty, and caramelized flavor.
We recommend butter sticks, not in a tub (the sticks are formulated to mimic dairy-based butter better).
Tips for browning vegan butter
Vegan butter doesn’t brown the same way as dairy butter because it doesn’t contain milk proteins, but it will still become slightly darker in color and nutty in aroma after 5 to 6 minutes, depending on the brand used.
Use a stainless steel or light-colored skillet or saucepan so you can see the color change.
Sadly, our favorite vegan butter brand (Violife) was discontinued as of summer 2026, but we recently re-tested this recipe with Earth Balance buttery sticks, which are widely available, and it worked great!
The butter doesn’t brown as much as dairy-based butter but still changes a color a bit (and the flavor improves over time).
NOTE: If your butter is unsalted, use a bit of extra salt, a heaping ¾ teaspoon instead of ½ teaspoon.
Flax egg
We tested these cookies with a few other vegan egg replacers and found that flax eggs (ground flaxseed mixed with water) worked the best. They bind the dough together and, when baked, give the cookies a delightful chewiness, which is typically what eggs do.
All-purpose flour
No fancy flour is needed here. All-purpose flour worked best at giving the cookies a classic chewy-soft texture.
Gluten-free? Check out the FAQ section to find out which flour substitutions work best.
Dark brown sugar + cane sugar
There’s a reason why most chocolate chip cookies combine brown sugar and white sugar: white sugar only = thin and crispy cookies; brown sugar only = the cookies don’t spread much so you have a soft, almost cakey center.
Here, a 2:1 ratio of dark brown sugar to white sugar delivers soft centers, chewiness throughout, and nicely crisped edges.
Shopping Tips: For strictly vegan cookies, buy organic sugars (at least in the US, where conventional sugars are typically processed with animal bone char). If you can’t find dark brown sugar, light brown sugar still works well.
Baking soda
Baking soda (AKA bicarbonate of soda outside the U.S.) helps the cookies spread while baking, leading to evenly baked cookies that aren’t too thick.
We tested a variation of this recipe with baking powder as a substitute, and it gave us cookies that were puffy and cakey—no thanks!
How to tell if baking soda is fresh
Combine ¼ tsp baking soda + 2 teaspoons vinegar in a small bowl. If it bubbles immediately, it’s still fresh.
If you see no bubbles or only slight bubbles, it’s time for new baking soda.
Bittersweet or dark chocolate
In our many tests, the best cookies were made not with chocolate chips but with dark chocolate bars, somewhere in the 60% to 75% cacao content range.
Chopped dark chocolate bars offer several advantages over chocolate chips.
- Most chocolate chips contain melt-resistant chocolate → cookies with localized pockets of chocolate.
- In contrast, chopped chocolate bars = melty chocolate pools and chocolate interspersed throughout the dough 😋
- Chopped chocolate bars melt better → more moisture in the dough → the cookies spread a bit more and don’t end up cakey.
- It’s easier to find dark chocolate in bar form than in chips, which prevents the cookies from being overly sweet.
Pure vanilla extract and sea salt
I always pair vanilla and salt together in desserts because they work together to bring out the other layers of flavors. Without them, the flavor would be a bit flat.
A little flaky sea salt sprinkled on top of the freshly baked cookies also balances the sweetness and enhances the dark chocolate flavor. We love Maldon flaky salt—just a little goes a long way!
Step-by-step instructions
Brown the butter: Add the vegan butter to a light-colored skillet or saucepan. Turn to medium heat and allow the butter to melt, stirring occasionally.
Once foamy and at a bubble, stir or swirl the pan frequently, or until it gives off a nutty aroma and is slightly darker in color. Immediately pour it into a bowl, then refrigerate for ~30 minutes to bring the butter to room temp.
Tip: Wait until the butter cools to room temp or your dough will be too sticky!
Next, make the flax eggs: whisk the flaxseed meal with warm water. Set it aside to gel.
Meanwhile, coarsely chop the chocolate.
Combine the dry ingredients: Whisk the flour, salt, and baking soda in a medium bowl.
In a large bowl, combine the flax eggs, cooled brown butter, brown sugar, cane sugar, and vanilla.
Beat the liquid ingredients with an electric mixer until well combined, thick, and gooey.
Use a silicone spatula to fold half of the dry ingredients into the fluffy wet mixture until no dry spots remain.
Add the remaining dry ingredients and the chocolate chips and fold until just combined.
Scoop out cookie dough rounds with a ¼ cup measuring cup (or a large cookie scoop like this or this) onto a parchment paper-lined baking sheet. No need to space them out since they’re going to chill.
Refrigerate until cookie dough balls are set. Afterward, you can transfer them to a reusable bag or container and refrigerate for 24 hours or up to 72 hours.
When it’s time to bake:
Preheat your oven and line a sheet pan with parchment. Space 6 cookie dough rounds on the pan, leaving 3 inches (7.5 cm) of space in between each (these babies are going to spread).
Bake until the edges are golden brown and a bit set but still gooey and soft in the center, 14 to 16 minutes.
Sprinkle with a little flaky sea salt. Cool for 5 to 10 minutes, then transfer to a wire rack for another 5 minutes.
Tips for nailing this recipe
TL;DR: the 2 most important tips
The best cookies have two important features: (1) chopped chocolate bars (not chips) and (2) the dough has rested in the fridge for 24 hours or longer.
So, if you don’t have time to refrigerate the cookie dough: it’s even more important to use chopped dark chocolate over chocolate chips.
Or, if you only have access to chocolate chips, not dark chocolate bars, it’s even more important to rest the dough for 24 hours or longer.
Resting the dough is the most important thing you can do
When the cookie dough rests in the fridge, the flavors meld together and the dough gets hydrated, giving you a cookie with significantly better flavor (more complex, richer, caramel-like) AND significantly better texture (crisp edges and the chewiest, gooey-ist center; not at all cakey or thick).
Tips for resting cookie dough
If you’re really short on time, even a shorter rest of 8 hours (or even 2 to 4 hours!) makes a difference. Or, if a 12 hour rest works better for your schedule, that’s totally fine.
You can refrigerate the cookie dough for up to 72 hours. Any longer than that, and the rested cookie dough should then go into the freezer.
Life hack: Need a cookie NOW? Bake one cookie after making the dough but save the rest of the cookie dough rounds for tomorrow or the next day.
Use dark chocolate bars (not chocolate chips)
In our many tests, dark or bittersweet chocolate bars between 65-75% gave us the best result. If you prefer things a bit sweeter, use 60% dark chocolate. If you prefer less sweet desserts, use chocolate in the 75+% to 80% range.
If you only have chocolate chips: a few important notes:
(1) use dark chocolate chips (anything below 60% cacao, and these will be too sweet);
(2) refrigerating the dough for 24 hours (or longer) will dramatically improve the cookies.
In our tests, cookies made with chocolate chips that were baked immediately were underwhelming in flavor and were thicker, puffier, and cakier. Luckily, after a 24-hour rest, though, the cookies improved A LOT.
Large cookies > small cookies (by a long shot)
Here’s why: larger cookies don’t bake through as quickly as small cookies, which means you get gooey, soft centers paired with irresistibly crisp edges—a perfect balance of textures.
On the other hand, small cookies bake too evenly, resulting in a uniform texture that lacks depth. And the fine folks at America’s Test Kitchen agree.
Worried the big cookies are too much for one sitting? No problem! Share with a friend, or slice them in half for a smaller treat. Trust me, this is infinitely more satisfying than settling for a batch of tiny cookies.
Measure with a digital scale
If you have a kitchen scale, use it to measure all of the ingredients. Not only is it more precise than measuring cups, but you will have fewer dishes to wash (win-win!).
Don’t bake on warm pans
Let your sheet pan cool to room temperature before putting more cookie dough balls on the pan. Warm sheet pans will cause the cookies to spread more.
To speed things up, simply run your pan under cool water.
Resist the urge to overbake
Pull the cookies out of the oven when the edges are just starting to set, but when the middle is still soft and gooey. They’ll continue to bake a bit on the pans for ~10 minutes before you transfer them to a cooling rack.
Frequently Asked Questions
As much as I want you to indulge in these cookies as quickly as possible, letting the dough rest for 24 hours really does make a big difference (check out the Tips section for more on this).
Even an 8- or 12-hour rest makes a big difference. Really short on time? In our tests, even a 2-hour rest yielded a better cookie than a cookie baked immediately.
And cookies rested for 48 hours taste even better, so you can always “prep” the cookie dough and bake them a couple days later.
If you can’t bake the cookies with 72 hours of refrigeration, though, you should freeze the cookie dough.
We recommend using vegan butter sticks, as they are formulated to mimic dairy butter in baking better than the margarine or butter in tubs.
Our long-time favorite butter brand, Violife, was recently discontinued. Luckily, our recent tests with Earth Balance Buttery Sticks turned out great (in fact, my partner Max thinks the cookies made with Earth Balance are even better).
Use the same amount of refined coconut oil (12 tablespoons / ~150g) instead.
The cookies won’t have the same amazing flavor without the browned butter and won’t be as chewy with crisp edges, but they’ll still be tasty (and will NOT taste like coconut if you use refined coconut oil).
I’d also recommend using good-quality dark chocolate to compensate for the loss of flavor and texture.
The coconut oil will harden in the dough, so before baking, let the cookie dough balls sit at room temperature for 20 minutes, or until pliable. If the dough balls have lost their shape, reshape them into balls before baking.
Good news! Our gluten-free test worked out very well!
Replace the 2 cups of all-purpose flour with 1 ⅓ cups (192g) of gluten-free all-purpose flour and ⅔ cup (76g) of oat flour (certified gluten-free).
It’s also important that your gluten-free flour blend contains xanthan gum, something like Bob’s Red Mill 1:1 Baking Flour or King Arthur’s Measure for Measure GF Flour (affiliate links).
In our testing, we also found that the gluten-free dough was a bit sticky, so you will likely need to refrigerate it for 10 to 20 minutes before shaping it into balls.
Bake the cookies for 13 to 15 minutes.
Baking one pan of cookies at a time yields the best texture. This is because hot air doesn’t circulate as efficiently in an overcrowded oven.
That said, if you’re in a real rush, you can arrange a rack in the upper-middle and lower-middle of the oven. Bake the cookies for 8 minutes. Remove one pan from the oven (closing the door in between to avoid too much heat escaping), then remove the other pan.
Switch the pans’ positions on the racks for even baking and browning, and bake for another 8 minutes, until the edges are golden brown and a bit set but still gooey and soft in the center.
There could be a few potential reasons for this.
(1) Your baking soda isn’t fresh. To test if it’s fresh: combine ¼ tsp baking soda + 2 teaspoons vinegar in a small bowl. If it bubbles immediately, it’s still fresh. If you see no bubbles or only slight bubbles, it’s time for new baking soda.
(2) You accidentally used baking powder instead of baking soda.
(3) You didn’t chill the browned butter for long enough. Make sure it’s not warm!
(4) The brand of butter makes a difference. In our tests, Earth Balance buttery sticks didn’t spread quite as much as our previous favorite butter, Violife, but the flavor/texture ended up being great.
Recommendation: After baking, if your cookies don’t appear to have spread very much, try the Sarah Kieffer’s pan-banging technique to encourage a bit more spreading (video instructions here): lift up the pan about 4 inches and bang it down on the oven rack or kitchen counter several times.
If eating within 1 day: store the cookies in an airtight container or sealed ziploc bag on the kitchen counter.
Storing for more than 1 day? These are best stored in the freezer.
1) Stack cooled cookies in a freezer-safe container, separating each one with a piece of parchment paper, then freeze.
2) Take as many cookies as you want to eat out of the freezer.
3) Defrost by setting each cookie on a paper-towel, without the cookies touching. They defrost in ~10 minutes and taste almost identical to freshly baked cookies.
To warm the cookies in the oven: place on a sheet pan (lined with parchment for easier cleanup) and heat at 350ºF / 175ºC for 3 to 5 minutes, or until warm.
You can microwave the cookies but I think the texture isn’t as good.
Absolutely. Shape the dough into balls, chill in the fridge for 24 to 72 hours per the recipe, then freeze any dough balls you don’t bake.
Freeze the balls on a tray until solid, then transfer them to a freezer-safe bag or container.
Yes!
Best results: thaw frozen cookies in the fridge until softened (~ 24 hours). If they have thawed but are still a bit hard, let them sit at room temp for 15 to 30 minutes, then bake.
Don’t have time to thaw in the fridge? Let the frozen cookie dough balls sit out at room temp for 30 minutes, then bake for 16 minutes, or a bit longer.
For crispier cookies:
1) Use more cane sugar (white sugar) than brown sugar. For this recipe, use 3/4 cup (155g) cane sugar. And ¼ cup + 2 TBSP (80g) dark brown sugar, tightly packed.
2) Use 3 TBSP dough (54g) per cookie instead of 1/4 cup (72g).
3) Reduce oven temperatuer to 325ºF / 165ºC.
4) Don’t use parchment paper on your baking pans.
For softer, fluffy cookies:
1) Use all brown sugar, no cane/white sugar. Since dark brown sugar can be a little potent, I recommend ~ half light brown and half dark brown sugar (117g of each).
2) Add 1 1/2 teaspoons cornstarch to the dry ingredients.
3) Use 3 TBSP dough (54g) per cookie instead of 1/4 cup (72g).
You may need to refrigerate the dough before scooping into rounds.
My recommendation is no. This is because sugar doesn’t just bring sweetness; it also lends structure and moisture. Reducing the amount of sugar will impact the texture of these cookies…and not in a good way.
For a less sweet cookie, use a darker chocolate: 75 to 80% dark chocolate.
More delicious vegan cookies!
If you loved these Ultimate Vegan Chocolate Chip Cookies as much as we do, please give the recipe a rating and review below! And of course, tag me with your remakes on Instagram!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Ultimate Vegan Chocolate Chip Cookies
Ingredients
- 12 TBSP (168g / 1.5 sticks) vegan butter, sliced into thick pats (see Note 1)
- 2 TBSP (14g) ground flaxseed meal
- 70 mL (~5 TBSP) warm water
- 6 oz (170g) 65% to 75% dark chocolate (see Note 2)
- 2 cups (250g) spooned and leveled all-purpose flour (see Note 3 for GF)
- ½ tsp fine sea salt
- ¾ tsp baking soda (make sure it's fresh, see Note 4)
- ¾ cup (155g) organic dark brown sugar, tightly packed (see Note 5)
- ¼ cup + 2 TBSP (80g) organic cane sugar
- 1 TBSP (15 mL) pure vanilla extract (not imitation extract!)
- Flaky sea salt for finishing
Instructions
- Brown the butter first, as it needs time to cool: Add sliced butter to a stainless steel or light-colored skillet or saucepan. Turn to medium heat. Swirl the pan or stir with a silicone spatula occasionally until melted, foamy, and at a bubble (~ 2 ½ to 3 minutes).Heat for 2 to 3 more minutes, stirring frequently until nutty in aroma and slightly darker (it won't fully brown like dairy butter). Turn off the heat before it starts foaming up the sides of the pan.Immediately pour into a medium bowl to stop cooking, scraping out all of the butter from the pan with the spatula. Refrigerate for 30 minutes or until no longer warm but still in liquid form (if the butter is warm, the cookie dough will be sticky).
- Line a large plate or mini sheet pan with parchment paper and place in the fridge to chill.
- Make the flax eggs. In a small bowl, combine the flaxseed meal with 70 mL warm water (this is ~ 5 heaped tablespoons).Whisk well to combine and rest for 15 minutes, whisking again halfway through and once more at the end of the 15 minutes.
- Coarsely chop the dark chocolate (some variation in small/large pieces is nice). Reserve 12 pieces of chopped chocolate to press into the top of each cookie.
- Dry ingredients: In a medium bowl, whisk together flour, salt, and baking soda until well incorporated.
- Wet ingredients: Once the flax eggs have gelled and brown butter has cooled, add both to a large bowl. Add the brown sugar, cane sugar, and vanilla. Use an electric mixer on medium speed until well combined, gooey, and thick, about 30 seconds (or use a whisk and arm power for ~45 to 60 seconds).
- Combine: Remove the beaters and switch to a silicone spatula. Add half of the dry ingredients into the wet. Fold with a silicone spatula until just combined.Add the remaining dry ingredients and chopped chocolate (minus reserved 12 pieces for topping). Fold together just until no dry spots remain. If the folding becomes difficult, use your hands to finish the dough. NOTE: The dough should be thick but somewhat soft, not stodgy.
- Scoop out cookie dough rounds. Use a large cookie scoop to measure out ~72g per cookie dough round. OR, use a ¼ cup measuring cup: level off the top and use a small silicone spatula to get the dough out of the measuring cup.TIP: If the dough is too sticky to handle, refrigerate for 20-30 minutes, then shape.
- Chill the dough: Place the dough rounds on the lined plate from the fridge*, but no need to space them out right now. Press a piece of reserved chocolate into the top of each cookie.Refrigerate for 24 hours, or up to 72 hours. If short on time, chill for as long as you can (even 2 hours will give you a better cookie than baking immediately). *Once firm, you can transfer the dough balls to a ziploc bag and refrigerate.
- To bake: preheat the oven to 350ºF / 175ºC and arrange a rack in the center of the oven. Line a rimmed sheet pan with parchment paper, or you can leave it bare if your pan is well-worn and made of aluminum or nonstick (see Note 6).Add five or six cookie dough rounds, spacing them 3 inches (7.5 cm) apart, as they’ll spread quite a bit.
- Bake for 14 to 16 minutes, or until edges are golden brown and a bit set but still gooey and soft in the center (16 minutes if you prefer a slightly crispier edge). TIP: If the cookies have not spread much, lift the pan up by ~4 inches and bang it against the oven rack or your kitchen counter several times—this helps them spread a bit more.
- Finish: While still warm, sprinkle cookies with a little flaky sea salt.Cool in the pans for 10 minutes (5 minutes if lined with parchment), then transfer to a cooling rack to cool for 5 more minutes.
- Cool the pan and bake remaining cookies (or freeze dough to bake later).
Video
Notes
- Since publishing this recipe, our favorite vegan butter (Violife) has been discontinued. That said, we’ve tested these with Earth Balance buttery sticks and they work great.
- Chopped dark chocolate bars = much better than choc chips. For more details & substitutions, check out the Ingredient Notes and Tips sections (tips #1 and #2).
- Check out the FAQ for gluten-free instructions.
- If the baking soda is not fresh, your cookies won’t spread. Combine ¼ tsp baking soda + 2 tsp vinegar in a small bowl. If it doesn’t fizz up immediately, it’s no longer fresh.
- I love dark brown sugar b/c it has nearly double the molasses content, but light brown sugar still works well.
- Unlined sheet pans yield slightly crisper edges. But if your pan is new or not made of aluminum or nonstick, line the pan with parchment paper; otherwise, the cookies stick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
I am beyond impressed with the results of this recipe! Nisha, you exceeded my expectations yet again. The texture of these cookies is a perfect balance between crispy and gooey. They are quite rich so I think next time I’ll try making it with 5 oz of chocolate instead of 6 oz. 10/10 recommend for anyone craving an indulgent and epic chocolate chunk cookie. You will not be disappointed.
Hi Jackie, thank you so much for your kind review!
WOW- these were incredible! Hands down the best chocolate chip cookies I’ve ever had. The fact that every ingredient and step in the recipe was so thought out shows how much detail went into this recipe to make these amazing. Just like every recipe Nisha puts out, these were incredibly flavorful and the texture was light, chewy, and crispy on the edges!
We’re over the moon to hear you enjoyed the recipe, Sarah. Thanks for your kind words!
They are amazing!! Best cookies I’ve made!
How long do they last for?
Do they go on the fridge?
Thank you!!
Thanks for the lovely review, Diana! You can actually find the answer to your question in the FAQ section, but I will paste it here for your convenience:
“If eating within one day, store the cookies in an airtight container or sealed ziploc bag on the kitchen counter.
Any longer than a day, and these cookies are best stored in the freezer. Stack the cooled cookies in a freezer-safe container, separating each one with a piece of parchment paper.
Take as many cookies as you want to eat out of the freezer. Defrost by setting each cookie on a paper-towel, without the cookies touching. They defrost in ~10 minutes and taste almost identical to the freshly baked cookies.
To reheat the cookies in the oven, place them on a sheet pan (lined with parchment paper for easier cleanup) and heat at 350ºF (175ºC) for 3 to 5 minutes, or until warm.
You can microwave the cookies but I think the texture isn’t as good.”
Cheers!
I have to thank you so much for this cookie. My 4-year old has a dairy and egg allergy, so she’s never had a proper chocolate chip cookie. Every time someone brings baked goods to her school, she can’t have them. Every time we go to a party, she can’t have the treats. Seeing her enjoy one of these cookies was the best feeling. And of course, the adults enjoyed them too. Maybe too much 🤣
Wow! Comments like these are why we do what we do, Chenelle. Thank you so much for sharing 🙂
Delicious cookies! Perfectly chewy and yummy. I used a combination of 60% and 75% chocolate. Thank you for the recipe!
Awesome, Arch. Thanks for your comment and for taking the time to review!
I’m not a vegan so I was skeptical of this recipe, but it makes the best chocolate chip cookies I’ve ever had hands down! Never going back to standard recipes, which used to be good enough. Thank you!
Hi Leah! Thanks for giving the recipe a shot, we appreciate your kind words!
I love a good chocolate chip cookie and have made a lot of vegan ones, these are by far the best! My new go to recipe. Everyone loves them.
Your review made our day, Alex! Thank you for taking the time to share your thoughts and for trying out the recipe.
Terrific recipe that cuts through the vegan cookie noise on the internet! I am now meal prepping these to bake throughout the week, haha. Both the gluten and gluten free recipe are delicious. I definitely recommend using the darkest chocolate possible, I used 70% cacao and the cookies were far inferior to the 98% chocolate cookies. Thank you!!!!
We appreciate the lovely feedback, Elsa! 🙂
These cookies instantly became a staple in our house. I like to double the recipe, portion the cookies out, and freeze whatever we don’t want to bake at the moment. They bake perfectly from frozen. I’ve made them almost weekly since I found the recipe. Also made them for hosting friends and they loved them too.
We’re over the moon to hear you and your friends are big fans of the cookies, Melissa. Thanks for your kind words!
Do you think these would be alright if I used oat milk chocolate bars in them?
Hi Greg! If you like a sweeter cookie, you can try that. But for me personally, I don’t like going below 60% dark chocolate because the bitterness in the dark chocolate balances the sugar in the cookies. You could try reducing the sugar by a couple of tablespoons to avoid a too-sweet cokie, but I wouldn’t reduce it any further because sugar adds not just sweetness but also texture and moisture.
These cookies are the bomb! love them and my adult children do too. Thanks Nisha for helping me to make the best cookies ever !
That’s so great to hear, Krishnoutie! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I made these for my flatmate, and she loved them – and me!!! Best vegan cookies ever
Thanks for the stellar review, Emily! We appreciate it!
I am truly blown away by this recipe. I have made them several times for my friends and family and they’re always a huge hit. All the work that was put in the development of the recipe really shows. Thanks Nisha!
Hi Catherine, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
must echo the comment earlier – best chocolate chip cookies ive had, vegan or not. the texture, the flavor, everything. wife loved em too. love the dark chocolate with sea salt and can positively say i’ll not be going back to semisweet choc chips.
Thanks for taking the time to leave your thoughts, Clarence! 🙂 We appreciate it!
best vegan chocolate chip cookie recipe i’ve ever tried! honestly these are better than a lot of non-vegan cookies i’ve had. my partner agrees and constantly asks me to make them. thank you so much for sharing !!!!
Nicole, thank you for your thoughtful review! We’re so happy to hear that you enjoyed the cookies.
These cookies are incredible! I brought them to a friend’s dinner and they were finished quickly. I didn’t wait the 24 hours for the dough to chill and immediately baked them – the texture was still great!
Thanks so much for sharing your experience, Clara! 🙂
Hands down best cookies I’ve ever made and/or had. The 24 hours is worth the wait as it really does enhance the flavor. However, I always make a few the first night as we just can’t wait. I also just pop a few in the oven as I want them and then a warm cookie is always just 24 minutes away. Great job!
Thank you for your lovely comment, Tiffany! It makes us happy to know that you are a fan of the recipe.
I brought these to my best friend’s birthday brunch yesterday and everyone was shocked they were vegan. Sent the recipe to everyone there. I used 63% chocolate since my friend has a huge sweet tooth but will make them again for myself with 70% or 72% chocolate for something more bittersweet.
Hi Cara Ann, it’s amazing to hear the cookies were a hit at the brunch. I will definitely need to make these myself ASAP!
These cookies are both beautiful, gourmet looking and taste like a high quality coffee shop cookie! I brought them to a family picnic and everyone loved them and commented on how nice they look and how good the taste. I doubled the recipe and was a little short on brown sugar, so in addition to the flaky salt on top I added a sprinkle of cane sugar to each cookie and that brought the sweetness to perfection. Thanks so much for your hard work and research on this recipe!
What an outstanding review! We appreciate it, Miranda 🙂
Where have these perfect cookies been all my life? Thank you for inventing them (is inventing the right word)? I will never make another choc chip cookie again. Used 65% dark chocolate and light brown sugar because that’s what I had at home.
Hi Shilana, thanks for your stellar review! 🙂