Vegan Chocolate Chip Cookies with Almond Milk
These vegan chocolate chip cookies are everything:
chewy edges, gooey centers, and big melty chunks of chocolate in every bite.
You don’t need eggs or dairy to get that rich, bakery-style cookie—just a bowl, a spoon, and your oven.
This recipe is simple, fast, and the cookies always disappear quick.
Why I Love This Recipe
I used to think vegan cookies couldn’t get that chewy, gooey middle—until I figured this one out. I tested this recipe over and over to get the perfect texture, and now it’s my favorite dessert to make (and eat!). You only need simple ingredients and one bowl.
- No mixer required
- Uses pantry staples
- Bakes in under 12 minutes
- Big chocolate flavor without any dairy
- The dough freezes great
What You’ll Need
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup vegan chocolate chips or chunks
Pro Tips
- Chill the dough for 30 mins if you want a thicker cookie
- Use chopped dark chocolate for those big melty pockets
- Don’t overbake—they firm up as they cool
- Let them cool on the pan for 5 minutes before moving
- You can make the dough ahead and freeze it in balls
Tools Required
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
Substitutions and Variations
- Swap almond milk with oat or soy milk
- Use coconut sugar instead of brown sugar
- Add chopped walnuts or pecans for crunch
- Try peppermint extract for a minty twist
- Make them gluten-free with 1:1 gluten-free flour
Make Ahead Tips
- You can make the dough and refrigerate for up to 3 days
- Freeze cookie dough balls and bake from frozen (add 1–2 mins to bake time)
- Baked cookies keep well in a sealed container for up to 4 days
Recipe + Instructions
Servings: 10–12 cookies
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 22 minutes
Step 1: Cream the Butter and Sugars
In a large bowl, add 1/2 cup softened vegan butter, 1/2 cup brown sugar, and 1/4 cup white sugar. Mix until smooth and creamy.
Step 2: Add Almond Milk and Vanilla
Add 1/4 cup unsweetened almond milk and 1 tsp vanilla extract to the bowl. Stir until fully combined.
Step 3: Add Dry Ingredients
Add 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Mix until a soft dough forms.
Step 4: Fold in Chocolate Chips
Add 3/4 cup vegan chocolate chips and gently fold them in until evenly spread.
Step 5: Scoop the Dough
Scoop the dough into balls using a spoon or cookie scoop, about 1.5 tablespoons each. Place on a baking sheet lined with parchment paper.
Step 6: Bake
Bake in a preheated oven at 350°F (180°C) for 10–12 minutes until edges are lightly golden.
Step 7: Let Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
Leftovers and Storage
Store cookies in an airtight container at room temp for up to 4 days. You can also freeze baked cookies in a sealed bag for up to 2 months. Reheat in the microwave for 10–15 seconds to get that gooey center again.
Macros (Per Cookie – approx.)
- Calories: 185
- Protein: 2g
- Fat: 9g
- Carbs: 25g
- Sugar: 14g
- Fiber: 1g
Why This Recipe Works (Quick Science)
- Butter + sugar creaming: creates tiny air pockets = chewy texture
- Almond milk adds moisture without needing eggs
- Baking soda + acid in brown sugar: helps cookies rise and spread just right
- No overmixing: keeps cookies tender, not tough
Common Mistakes
- Using melted butter—makes the dough too runny
- Skipping the cooling time—cookies may break
- Overbaking—cookies dry out fast, especially without eggs
- Adding too much flour—makes them cakey, not chewy
What to Serve With
- A glass of cold almond or oat milk
- Scoop of vegan vanilla ice cream on top
- Coffee or chai for a cozy pairing
- Crushed over smoothie bowls as a fun topping
FAQCan I freeze the dough?
Yes! Freeze in balls and bake straight from frozen, just add 1–2 minutes to the bake time.
Can I use coconut oil instead of vegan butter?
You can, but the texture will be slightly different—less creamy, more crisp.
Can I make them gluten-free?
Yes, just use a 1:1 gluten-free flour blend.
Do I have to chill the dough?
Nope, but you can for thicker cookies that spread less.
Final Thoughts
These vegan chocolate chip cookies check all the boxes—chewy, gooey, and loaded with chocolate. You won’t miss the eggs or dairy at all. Save this recipe and make a batch soon—you’ll be glad you did!
