Best Ever Chocolate Chip Cookies
Easiest One Bowl Cookie Recipe
The Best Ever Vegan Chocolate Chip Cookies (Small Batch & One Bowl)
If you're a fan of chocolate chip cookies, then brace yourself for a game-changing recipe that will leave you wondering why you ever needed to make cookies any other way.
These vegan chocolate chip cookies are not only incredibly easy to make, but they’re also absolutely delicious—crispy on the edges, soft and gooey on the inside, and so perfectly balanced in flavor that you'd never guess they were vegan.
Plus, with only 7 simple ingredients and a one-bowl method, they come together in no time and don't leave you with a mountain of leftovers.
Why This Recipe Is The Best
Small Batch Perfection: The best part about this recipe is that it makes a small batch. You’re not stuck with dozens of cookies you don’t know what to do with. The recipe yields just enough for a cozy treat or a couple of sharing-worthy moments. That’s right—no over-baking here!
One Bowl Wonder: No need for fancy equipment. You don’t even need a mixer. Everything comes together in a single bowl, making cleanup a breeze. It’s all about simplicity here.
Vegan, But You’d Never Know: These cookies are entirely plant-based, but don’t let that fool you. There’s no compromise on flavor or texture. With a combination of coconut sugar and white sugar, the sweetness is perfectly balanced, and the dough achieves that perfect chewy texture. The chocolate chips melt beautifully, creating the gooey center that everyone craves.
Crispy Edges, Gooey Center: The contrast between the crisp edges and the soft, chewy center of these cookies is where the magic happens. It's what makes the perfect chocolate chip cookie, and these babies hit all the right notes.
Easy to Customize: While this recipe is perfect on its own, you can always play around with it. Add some chopped walnuts, a sprinkle of sea salt, or even colorful sprinkles for an extra flair. It’s a great base recipe that’s as versatile as you want it to be!
The Secret to Perfect Cookies: Chilling the Dough
One of the most important steps in this recipe is chilling the dough. While it might be tempting to skip this step and throw the dough straight onto the baking sheet, trust me—don’t.
Chilling the dough for at least an hour allows the ingredients to fully incorporate, leading to the best possible flavor and texture. It also helps prevent the cookies from spreading too much during baking, giving them that perfect chewy center.
I recommend covering the dough and popping it in the fridge while you wait—grab a cup of tea, read a book, or maybe even sneak a bite of the dough (I won’t judge).
Why Coconut Sugar and White Sugar?
A mix of coconut sugar and white sugar is the key to achieving that perfect taste. Coconut sugar gives the cookies a slight caramel flavor, while the white sugar helps them achieve a golden brown color and crispy edges. The balance of these two sugars ensures that the cookies are neither too sweet nor too bland—just right.
Vanilla Paste = Extra Flavor
One little addition that makes these cookies stand out is vanilla paste. While you can use vanilla extract, vanilla paste adds an extra layer of flavor that really elevates the dough. It gives the cookies a richer, deeper vanilla taste that pairs beautifully with the chocolate chips.
The Baking Process: Quick & Simple
Once your dough is chilled, the actual baking process couldn’t be easier. Simply preheat your oven to 350°F (175°C), scoop out the dough onto a lined baking sheet, and bake for about 8 minutes. The cookies will spread slightly and develop those crispy edges, while the center remains wonderfully soft and gooey.
The Final Result
In just a short time, you’ll have a batch of vegan chocolate chip cookies that taste better than anything you'd find in a bakery. Whether you're vegan or not, these cookies are sure to become your new favorite treat. So go ahead—make a batch, share them with loved ones (or keep them all for yourself—we won’t judge), and enjoy the ultimate cookie experience.
Vegan butter: any vegan butter will work. If you aren’t vegan, you can use traditional butter. I wouldn’t recommend substituting for oil.
Vanilla paste: I like using this as I think the flavor is better than vanilla extract. However, vanilla extract will also work.
All-purpose flour: I haven’t tested any other flours in this recipe.
Chocolate chips: any chocolate chips will work.
Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works too.
Sugar: any granulated sugar will work. For the best outcome, I would recommend half white and half brown sugar. Or, I used a mix of white and coconut sugar in this recipe. Be sure it is granulated and not a liquid sweetener such as maple syrup.
Ingredients:
Vegan butter (or normal)
Nondairy milk (or normal)
Vanilla paste
Sugar
Baking powder
All-purpose flour
Chocolate chips
Recipe:
SMALL BATCH RECIPE ( makes about 8 cookies)
3 tablespoons vegan butter
2 tablespoons nondairy milk
1 teaspoon vanilla paste
1/3 cup sugar (I did half coconut sugar and half white sugar)
2 teaspoons baking powder
2/3 cup + 3-4 tablespoons all-purpose flour
1 1/2 cup chocolate chips (can do more or less)
Directions:
1. Mix the Wet Ingredients
Start by melting the butter in a medium bowl. Once melted, stir in the sugar, nondairy milk, and vanilla paste until everything is smooth and well combined.
2. Form the Dough
Add the flour and baking powder to the bowl and stir until a soft dough forms. Gently fold in the chocolate chips until evenly distributed.
3. Chill the Dough
Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour. This step is key—chilling the dough helps the cookies hold their shape and improves the texture. The longer it sits, the better.
4. Preheat and Prep
After the dough has chilled, preheat your oven to 350°F and line a cookie sheet with parchment paper.
5. Scoop and Shape
Using a cookie scoop, portion out the dough and roll each scoop into a ball with your hands. Place them on the prepared cookie sheet and gently press down slightly. Optional: press a few extra chocolate chips on top for a bakery-style finish.
6. Bake and Cool
Bake the cookies for 7–8 minutes. Once out of the oven, allow them to cool on the cookie sheet for 20–25 minutes as they continue to set.
For storage, keep the cookies in an airtight container in the refrigerator. They taste best when enjoyed within the first few days.
Let me know if you have any questions—I can’t wait to hear what you think of this recipe! 🍪
