Crispy on the edges, soft and chewy in the middle—these vegan chocolate chip cookies hit all the right notes. They’re easy to make, dairy-free, egg-free, and made with simple ingredients you probably already have.

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There’s something so satisfying about a vegan chocolate chip cookie that’s got just the right texture—crackly on top, golden around the edges, and gooey in the centre. These are exactly that. They’re quick to whip up, no fancy equipment needed, and they’re totally egg-free thanks to the magic of yogurt (yes, yogurt!).

I love that they don’t taste “vegan” in the slightest—just like the classic cookies we all grew up with, only a bit more wholesome. Using plant-based yogurt instead of eggs keeps them soft and chewy while also making them more accessible because have you seen the cost of eggs right now? I’ll be making these time and time again, they are the perfect cookie to bring to a gathering and impress all your friends!

It’s funny—people often assume eating a plant-based diet means you’re automatically a glowing, green-juice-drinking, kale-chomping wellness influencer. And sure, we do eat a lot of plants… but sugar? Technically not a vegetable (tragic, I know). These cookies aren’t “healthy” in the spinach-and-lentils sense—but that’s totally fine. Everyone deserves a cookie. Even the vegans. Especially the vegans.

You’ll often see sugar swapped for dates, maple syrup, or coconut sugar in “healthified” vegan recipes, but here’s the truth: your body processes all sugars the same way. Whether it’s from a Medjool date or a bag of raw organic sugarcane, it all breaks down into glucose and fructose. There’s no moral high ground in your sweetener of choice—just eat the cookie and move on with your life. Although you probably won’t move on because you’ll want to gush to everyone you know about how amazing this recipe is!

Main Ingredients & Why We Use Them

Plain flour – The base of our cookie, giving it structure and chew.
Brown sugar – Adds moisture and a subtle caramel flavour that helps keep the cookies soft.
Caster sugar – Gives crisp edges and balances the moisture from the brown sugar.
Baking soda – Helps the cookies rise and spread just enough while baking.
Salt – Essential for balancing sweetness and bringing out the flavour of the chocolate.
Vegan butter – For richness, structure, and that classic buttery cookie taste.
Vanilla extract – A flavour booster that rounds out the cookie beautifully.
Coconut yogurt – The secret ingredient! Yogurt acts as a binding agent in place of eggs. Its creaminess gives the cookies moisture and chewiness without making them cakey. It also adds a subtle tang that balances the sweetness. I used vanilla because I wanted to just buy a small portion, and it tasted great. Just use less vanilla extract.
Dark chocolate chips or chopped chocolate – The star of the show. Use a good-quality vegan dark chocolate for that melty, rich cookie centre.

How to Make Chocolate Chip Cookies

Melt the vegan butter, then mix it with both sugars until smooth. Stir in the yogurt and vanilla, then fold in the dry ingredients.

Once a soft dough forms, add your chocolate chips and mix it through. Scoop the dough onto a baking tray (I found 60g size was perfect) and then store in the fridge for between 12-48 hours (I know, the hard bit). Bake until golden around the edges but still soft in the centre. Let them cool a little—they’ll firm up as they sit. That’s it!

Variations & Substitutions for Vegan Chocolate Chip Cookies

Add chopped nuts (walnuts taste great!) to the mix. If you eat dairy, a mix of milk and dark chocolate also tastes great.
Add a pinch of cinnamon or espresso powder for a flavour twist.
Use coconut yogurt for extra richness or soy yogurt for a more neutral flavour.
Gluten-free flour blend can be used in place of plain flour—just choose one designed for 1:1 baking.

Equipment

You won’t need much equipment for these chocolate chip cookies. What you will need is patience as you wait for the dough to set overnight!

Mixing bowls
Whisk or spoon
Measuring cups or scales
Baking tray
Baking paper

How to Serve It

Serve these chocolate chip cookies warm with a cup of tea, oat milk, or coffee. You can microwave them for 10–15 seconds the next day for that fresh-baked feel! Crumbled up warm over some vegan vanilla ice cream would also taste a treat.

How to Store It

Keep in an airtight container at room temp for up to 4 days. You can also freeze the dough balls and bake straight from frozen—just add a minute or two to the bake time.

How to Make It

Vegan Chocolate Chip Cookies

These cookies are rich, chewy, golden on the edges and packed with gooey chocolate chips. They’re made with vegan ingredients (yup, they are egg-free and utterly delicious!) and come together easily – you just need to chill the dough for that perfect bakery-style texture!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 13

Chill 12

Total Time 12 33

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

Butter Base

225 g vegan butter I used Nuttlex Buttery Spread

Dry Ingredients

300 g plain flour
3 teaspoon cornflour
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

200 g brown sugar
100 g caster sugar
70 g coconut vanilla yogurt
½ teaspoon vanilla extract use 1 teaspoon if using unflavoured yogurt

Add-ins

375 g vegan chocolate chips

Instructions

Melt the butter

Melt the vegan butter in a small silver or light-coloured saucepan over medium heat. Let it bubble and sizzle until golden brown and nutty-smelling (don’t let it burn!). Set aside to cool slightly.

Mix the dry ingredients

In a large mixing bowl, whisk together flour, cornflour, baking powder, baking soda, and salt.

Combine the wet ingredients

In a separate bowl, mix white and brown sugar and the coconut yogurt. Add in the browned butter and vanilla. Stir until the mixture looks smooth and caramel-like.

Bring it together

Make a well in the dry ingredients and pour in the wet mixture. Stir until mostly combined, then fold in the chocolate chips until there are no flour streaks left.

Shape & chill

Measure out 60g scoops of dough (a generous ice cream scoop), roll into balls and place them in an airtight container. Refrigerate for at least 12 hours, or up to 48 hours for best flavour and texture.

Baking

Preheat oven to 180°C / 350°F (170°C fan).
Place 6 chilled cookie dough balls on a baking tray lined with parchment, spacing them apart as they will spread out.
Bake for 13 minutes, or until the edges are golden and the tops look set but still pale in the centre.
Immediately press a few extra choc chips into the tops if desired.
Let them cool on the tray for 20 minutes to finish setting and get that golden finish. Then transfer to a wire rack (or eat warm!).

Keyword chocolate, cookies, plant-based, vegan