Ingredients
Chocolate chunk cookies
½cup(112 g)
unsalted vegan butter†
¾cup(165 g)
brown sugar, packed
¼cup(56 g)
granulated sugar
¼cup(60 mL)
unsweetened soy milk
any unsweetened plant-based milk of choice
1 Tbsp(15 mL)
2cups(276 g)
all-purpose flour
1 tsp(5 g)
baking powder
½ tsp
baking soda
¼ tsp
salt
4.6 oz(130 g)
dairy-free dark chocolate, chopped
Optional topping
flaked sea salt
Directions
- Add the butter to a saucepan over medium-high heat*. Let it melt while stirring continuously.
- When melted, it will start to brown and become fragrant, keep stirring. Some foam will start to form and this is normal.
- Then, you will see grainy solids form at the bottom of the pan. The butter is now golden brown and smells nutty. Take it off the heat and let cool slightly.
- In a large bowl, mix together the cooled brown butter, sugars, milk, and vanilla extract.
- Place a sieve over the bowl and add the flour, baking powder, baking soda and salt. Mix until partly combined.
- Gently fold in the chocolate chunks until just combined, then place in the fridge for 1 hour**.
- When ready to bake, line two baking trays and preheat the oven to 350°F (180°C)***.
- Use a 2 Tbsp ice cream scoop to place the dough onto the prepared tray. Leave 2 inches (5 cm) of space between each cookie.
- Optionally, add some more chocolate chunks to the top of each cookie for a bakery-style look.
- Bake one sheet at a time on the middle rack of the oven for 12 - 14 minutes, or until golden.
- Let cool on the baking tray a little before transferring it to a cooling rack to cool off some more. The cookies will set as they cool. Enjoy!
Notes
- †We used the Violife brand.
- * Note: The ability to brown vegan butter depends on the brand, as those with more water may not brown easily. To get a golden, nutty result, choose a butter with higher fat content. If it doesn’t brown, you can still use it, but the flavour will be slightly different. Alternatively, skip the browning step and cream room-temperature butter directly into the sugar.
- ** Refrigerating the batter before baking helps to firm it up, prevents excessive spreading and enhances the texture of the final cookies.
- *** We used top and bottom heating (not fan-assisted/convection).
Storage
- For the best taste and texture, enjoy these cookies within the first 2 - 3 days after baking. Store them in an airtight container at room temperature, where they will keep for up to 5 days.
- To freeze baked cookies, wrap them well and store them in the freezer for up to 2 months.
- For freezing cookie dough, place the dough balls on a lined plate or tray in the freezer. Once fully frozen, transfer them to an airtight container or sealed bag, where they can be stored for up to 2 months. Bake from frozen at 14 - 16 minutes without thawing.
Let us know what you think
Watch it step-by-step!
Frequently Asked Questions
Why do you recommend using a mix of white and brown sugar?
We use a mix of white and brown sugar to get the best texture. White sugar helps the cookies crisp up, while brown sugar adds chewiness and a richer flavour. When we used only granulated sugar in the cookie recipe, they turned out too crunchy, and with just brown sugar, they were a little too soft for our liking.
Do I have to brown the vegan butter?
Browning the butter isn’t a must, but it adds a lovely, complex caramelized flavour that really enhances the chocolate chip cookie recipe. We've tested it without browning the butter and it still works great so, if you're short on time, feel free to skip this step.
Can I use coconut oil instead of vegan butter?
We wouldn’t recommend it. While coconut oil can work in a pinch, the result is a much greasier texture and mouthfeel. Vegan butter gives a more balanced flavour and better overall consistency.
Can I make vegan chocolate chip cookies gluten free?
We haven’t tested this recipe with gluten-free flour so we can’t say for certain, but a gluten-free flour blend typically works best instead of one type of flour on its own. Keep in mind that the texture might change though. If you experiment with any variations we’d love to hear how it goes in the comments!
Can you freeze vegan chocolate chip cookie dough?
Yes, you can freeze the dough for up to 2 months. Simply scoop it into balls, freeze them on a baking sheet until firm, and then store them in a container or freezer bag. When you’re ready to bake, no need to thaw - just add an extra minute or two to the baking time.
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Discussion & Rating
Marine - Oct. 13, 2024, 5:20 p.m.
Simply loved it! The steps are very clear and easy to follow: you can’t go wrong!
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Amanda Eriksson - Oct. 13, 2024, 4:22 p.m.
They're perfect I love them! I had never browned butter this way before but it really made the flavor stand out so much more!!
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Michele - Oct. 13, 2024, 5:29 a.m.
My husband says they are the best cookies I have ever made!! And he is VERY particular about his chocolate chip cookies. I jazzed mine up by sprinkling finely ground dried organic orange zest (homemade) on top before baking!! So yummy!! I want to add finely chopped candied ginger next time!! Thank you for the lovely recipe!!
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Hippo Slippers - Oct. 13, 2024, 2:56 a.m.
Fantastic! The perfect sweet treat. This is definitely the best vegan chocolate chip cookie recipe I have tried (second best is the other recipe on here).
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Safy - Oct. 13, 2024, 2:11 a.m.
Okay so I have been trying chocolate chip cookies for YEARS. They all failed for different reasons either it never spread, spread too much, the taste was off or the recipe wasn’t repeatable. THIS RECIPE THO IS THE BEST! I am saving it. This is my go to. You don’t need any other recipe. Thank you Sadia :)
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Athina - Oct. 12, 2024, 7:01 p.m.
Sooo good!
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Rhys - Oct. 12, 2024, 3:28 p.m.
This was the first thing I have ever baked and they were amazing…
Vegan butter took a little time to brown but the wait was worth it. Inspired to do some more cooking…
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Michaela Lautischer - Oct. 12, 2024, 11:02 a.m.
👏🥰
✔️ - Oct. 13, 2024, 5:05 p.m.
✔️
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Shreya - Oct. 12, 2024, 7:59 a.m.
Is there a good way to store half of the dough?
PUL Team - Oct. 12, 2024, 2:36 p.m.
Hi Shreya, you could freeze the cookie dough by placing the dough balls on a lined plate or tray in the freezer. Once fully frozen, transfer them to an airtight container or sealed bag, where they can be stored for up to 2 months. Then, bake from frozen at 14 - 16 minutes without thawing when ready to enjoy 😊
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Priyanshi - Oct. 12, 2024, 2:53 a.m.
Hi,
Did you use bleached all purpose flour or unbleached?
PUL Team - Oct. 12, 2024, 2:56 a.m.
Hi Priyanshi! We used unbleached all-purpose flour (as far as I know, it's forbidden to bleach flour by European law), but either option should work. Happy baking ✨
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noah - Oct. 11, 2024, 7:49 p.m.
WOW! Can i admit, i even skipped the browning butter step and just creamed the butter int he with sugar (saw your tip about it in someone's comment on youtube) and it still turned out so good! Will be making this again!!
PUL Team - Oct. 12, 2024, 2:48 p.m.
Yayy so happy to hear the chocolate chip cookie recipe was enjoyed, Noah! Even without browning the butter ✨
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Elise M. - Oct. 11, 2024, 6:19 p.m.
Absolutely delicious 🤤🤤🤤 the best homemade cookies I have tried so far !
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Belatrix LeStrange - Oct. 11, 2024, 6:16 p.m.
😍
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Catherine - Oct. 11, 2024, 5:55 p.m.
These are soooo delicious! UK friends, they taste a bit like M&S’s Plant Kitchen vegan cookies—which are amazing. Big fan! 🙌
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Kris - Oct. 11, 2024, 2:24 p.m.
My vegan butter didn’t really brown but it somehow still tasted different. Would really recommend.
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Katya - Oct. 11, 2024, 1:29 p.m.
Wow, looks spectacular!! Will definitely make these.
Just a follow-up question about the sugar: in the place where I am, the brown sugar comes exactly as dry as the white one, but you’ve mentioned that it is slightly wet from the molasses. Can I still make these with my “dry brown sugar”? Should I maybe add a teaspoon of syrup to it?
PUL Team - Oct. 11, 2024, 2:52 p.m.
Hey Katya! Aw we’re so glad that you’re excited to make the vegan chocolate chunk cookies 🥰 You can use your dry brown sugar - perhaps just add a teaspoon of syrup to the batter to help replicate that moisture from the molasses and keep the cookies nice and chewy. Let us know how it goes if you test out the recipe!
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Dorota - Oct. 11, 2024, 10:59 a.m.
Hands down The best vegan Chocolate chip cookies I have ever made or eaten!
I will try to use A bit less sugar next time though, since they are a tony bit too sweet
PUL Team - Oct. 12, 2024, 2:31 p.m.
Gosh what a big compliment, Dorota! We're thrilled to hear you enjoyed the recipe 🤗
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Nadieh - Oct. 11, 2024, 10:54 a.m.
I was waiting for this recipe since I saw them om IG. Last night I gave them a try, but I was not sold on the browned butter. I used Blueband Roombeter but the smell and taste is a bit unpleasant. Maybe not al plantbased alternatives are suitable for browning? Besides the brown butter it is a simple recipe and the shape and texture were very good. I will try a different brand of butter next time
PUL Team - Oct. 11, 2024, 2:58 p.m.
Thank you for trying the recipe and sharing your experience, Nadieh! If butter is heated too quickly or for too long, it can burn, resulting in a bitter or unpleasant taste and aroma.
In case it helps, we used the Violife brand for this recipe. If you’re not sure about browning your butter, feel free to skip that step. We’ve tested the recipe with soft, unbrowned butter (just creamed right into the sugar) and it still turns out great! 🫶
Emma - Oct. 11, 2024, 5:12 p.m.
Hey, actually same! I used flora margarine cos it’s what I had in the house, but somehow the smell is weird and the texture is very crumbly and dry..odd! Will try again with Violife vegan butter :/
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SR - Oct. 11, 2024, 9:12 a.m.
THANK YOU! I've been looking for a great cookie recipe and had to make this as soon as I saw the video! Baked half the dough for us to eat right away (SO GOOD!), and froze the other half for the future. Love, love, love!
PUL Team - Oct. 12, 2024, 2:47 p.m.
Oh you're too sweet, SR! Thank YOU for the vote of confidence and sharing your experience with recipe 🥰
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Divya - Oct. 11, 2024, 8:59 a.m.
Definitely trying these but do you think using just coconut sugar instead of 2 different sugars will be fine too ? 🤔
PUL Team - Oct. 11, 2024, 2:50 p.m.
Hey Divya, we haven’t tested it ourselves, so we can’t say for sure - baking is a bit of a science! Coconut sugar has less moisture than brown sugar, so it will impact both the texture and flavour. If you give it a try, the cookies will likely turn out a bit drier, but it could work. If you do experiment with it, let us know how it goes! 😊
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Elyse - Oct. 11, 2024, 4:18 a.m.
OMG, these look amazing! If making cookies to impress (non-vegans) for a party this weekend , would you recommend these or the One-Bowl Soft Chocolate Chip Cookies? Both look amazing:)
PUL Team - Oct. 11, 2024, 2:43 p.m.
Aw thanks for welcoming PUL cookies at the party, Elyse 🥳 While both are delicious, we'd recommend this vegan cookie recipe as it's got that bakery-style charm. Enjoy the festivities! 🥰
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Ges - Oct. 10, 2024, 11:46 p.m.
EXACTLY what I need tonight. This so hit the spot! Already looking forward to having another one tomorrow and sharing the rest with my colleagues. Thanks PUL team!
PUL Team - Oct. 12, 2024, 2:34 p.m.
Awe how kind of you to share with your colleagues, Ges - we hope they love the vegan cookie recipe as well 🥰
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🌉 - Oct. 10, 2024, 11:27 p.m.
Perfect! Just made them this evening and can confirm that these fell perfectly to my taste. Will definitely be a good ‘ol cookie staple in this home. Thank you for your incredible work! So impressed. 🌷💓
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Kai - Oct. 10, 2024, 11:14 p.m.
Can I replace the vegan butter for a neutral oil?
PUL Team - Oct. 11, 2024, 2:40 p.m.
Hi Kai! We wouldn’t recommend it, as vegan butter is solid at room temperature, helping to create a more balanced flavour and better consistency. Neutral vegetable oil, being liquid, doesn't quite deliver the same result. We’ve tried using coconut oil as a substitute though which could work in a pinch, but it tends to make the vegan cookies greasier in texture and mouthfeel 🤗
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Tara - Oct. 10, 2024, 8:45 p.m.
YESSssss! Just tried these (lucky me, had all the ingredients at home) and they were amazing!! Didn't wait for them to cool before we dove in. Perfection.
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Julia - Oct. 10, 2024, 8:06 p.m.
Saw your video and immediately had to try them. Easy to make and absolutely delicious. Thanks for another great recipe. 😊
PUL Team - Oct. 12, 2024, 2:33 p.m.
You're the best cheerleader we could ask for, Julia! Thanks for taking the time to leave the glowing review 🥰
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Health & Taste - Oct. 10, 2024, 7:29 p.m.
Looks yummy!
A couple of questions?
1) Can I substitute nut butters OR seed butters instead of regular vegan butter? OR do half and half? What would be the ration if I do that?
2) If I add a few more healthy stuff such as pecans/walnuts/hemp seeds, would it ruin the ratios?
PUL Team - Oct. 11, 2024, 2:36 p.m.
Hey there, friend! We haven't tested nut butter as a full replacement for vegan butter in these cookies, but we wouldn't recommend a 1:1 swap. Vegan butter is key for achieving the right texture and spread. If you're feeling adventurous, you could replace up to ¼ cup with nut butter though, the cookies will turn out denser and the texture will be different. If you want to add nuts or seeds for extra crunch, that could be fun - just swap an equal weight of chocolate with whatever nuts or seeds you're adding 😊
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Catherine Chan - Oct. 10, 2024, 5:41 p.m.
How did you brown the vegan butter? Do you use a certain type? From my understanding standing, most vegan butter doesn’t brown due to the lack of protein needed for the mallard reaction
PUL Team - Oct. 10, 2024, 5:46 p.m.
Great question, Catherine! We used the Violife brand for this recipe, but any good-quality unsalted vegan butter should work. While it doesn’t have much protein for the Maillard reaction, the sugars in the plant-based fats caramelize, giving it a rich flavour. If you're not sure if your butter will brown, you can also skip the browning step. We've tested it with soft (unbrowned) butter and the recipe still works out great! 😊 I hope this helps, and happy baking! 🍪
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