The Best Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies

Makes 12 - 14 cookies
Prep Time 5 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Author Talia Kornfeld


  • 1 cup All-Purpose Flour Spooned & Leveled
  • 1 tsp Cornstarch
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1/4 cup Brown Sugar Packed
  • 2 tbsp Vegetable or Canola Oil
  • 2 tsp Vanilla Extract
  • 2 - 4 tbsp Vegan Milk I used Cashew Milk
  • 1/3 cup Vegan Chocolate Chips I like Enjoy Life Mini Morsels


  • In a medium bowl whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer combine the sugar, brown sugar, oil, and vanilla extract. Using the paddle attachment beat on medium speed for 1 - 2 minutes. Scrape down the bowl as needed. The mixture will look like wet sand.
  • Add in the flour mixture and beat on low for 1 minute. With the mixer running, add the first 2 tbsp of milk. Continuing adding more milk until the dough comes together.
  • Add in the chocolate chips and mix just until combined. The dough will be sticky.
  • Place the dough in a bowl and cover with plastic wrap. Refrigerate the dough for 2 - 24 hours.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Spoon balls of dough (about 1 1/2 tbsp each) onto the baking sheet. Space the balls a few inches apart (I usually do 12 per half sheet). Bake for 11 - 13 minutes, just until the edges are golden brown. Remove from the oven, cool on the baking sheet for 5 minutes and then transfer the cookies to a cooling rack to finish cooling.