Delight in the indulgent pleasure of these homemade vegan chocolate chip cookies, a delectable treat that embodies both taste and compassion. Crafted with plant-based ingredients, these cookies offer a perfect blend of rich, buttery flavors from vegan butter and the sweet embrace of brown sugar and chocolate chips. With a tender, chewy texture and a hint of vanilla, these cookies boast a nostalgic charm while remaining cruelty-free. Baked to golden perfection, each bite is an invitation to savor the classic allure of a beloved cookie, now reimagined for a vegan-friendly delight that’s both satisfying and heartwarming.


  • 1/2 cup vegan butter or coconut oil, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk or any other plant-based milk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2-3/4 cup vegan chocolate chips


  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened vegan butter or coconut oil with the brown sugar and white sugar until well combined.
  3. Add the vanilla extract and almond milk to the sugar mixture. Mix until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Fold in the vegan chocolate chips.
  6. Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between each cookie for spreading.
  7. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
  8. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Calories: Around 150-180 calories per cookie
  • Total Fat: Approximately 8-10g
  • Saturated Fat: Around 4-5g
  • Carbohydrates: Approximately 20-25g
  • Dietary Fiber: Around 1-2g
  • Sugars: Approximately 12-15g
  • Protein: Around 1-2g