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Chewy Vegan Chocolate Chip Cookies

5 from 1 vote
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The ultimate Chewy Vegan Chocolate Chip Cookies! Thick centers, bendable bakery edges, and zero chill time required. Bake a batch in 30 minutes!

Chewy vegan chocolate chip cookies on parchment paper.
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I wanted these chewy vegan chocolate chip cookies to taste like the old-fashioned cookies I remember from childhood-the kind that might have come straight out of Grandma's oven. They're soft and chewy, but sturdy enough to hold their shape when you pick one up and enjoy it bite by bite. They're the cookies I'd pack for a picnic, a lunchbox, or a party because they travel well without falling apart.

🍪 Explore more textures in my Vegan Chocolate Chip Cookies collection!

What Makes These Cookies So Chewy?

Three ingredients help create the texture I'm after: baking soda, cornstarch, and vegan yogurt. The baking soda helps the cookies develop their classic chewy structure, while the cornstarch keeps the bite tender. Yogurt adds moisture, so the centers stay soft instead of dry or crumbly. The result is a cookie with a firmer exterior and a chewy, soft middle.

Overhead image of chocolate chip cookies.

Ingredients and brands I use

I use the same dependable baking staples as in my other chocolate chip cookie recipes. You'll find the exact amounts in the recipe card.

  1. Vegan butter: I've baked with Earth Balance sticks, Violife block butter, and Miyoko's/Melt.
  2. Plain vegan yogurt: I like So Delicious unsweetened coconut, Silk plain almond, and Forager plain cashew.
  3. All-purpose flour: Bob's Red Mill unbromated all-purpose flour is a favorite. Weigh it for consistent results.
  4. Chocolate chips: Classic chocolate chips are my choice here because they hold their shape and make these cookies easy to pack and share.
  5. Baking soda and cornstarch: These help create the chewy-yet-tender texture.

How to Make These Cookies

Melted butter, sugars, and vegan yogurt in a bowl.

Add the sugars and yogurt to the melted, cooled vegan butter.

Chocolate chip cookie dough being mixed.

Fold in the dry ingredients just until combined.

Chocolate chips added to cookie dough.

Fold in the chocolate chips.

Scooped chocolate chip cookie dough on baking sheet.

Scoop, shape, and bake the cookies.

How to Tell When They're Done

Watch the edges rather than waiting for the cookies to look browned. They're ready when the outside is just beginning to turn a very light golden color. The color will deepen a little as they cool, so don't wait until the edges are already brown. Leave the cookies on the baking sheet for 10 minutes before moving them so they can finish setting.

What to Expect: Texture and Appearance

Think of a classic lunchbox chocolate chip cookie: sturdy enough to hold in your hand, with a lightly firm exterior and a soft, chewy interior. They're not fragile or crumbly, and they're not cakey. You can take your time enjoying one bite by bite.

Chewy chocolate chip cookie with a bite taken out, showing its tender center.

Storage and Freezing

Store cooled cookies in a sealed container at room temperature. Enjoy once cooled or place in a sealed container on the counter for up to 3 days fresh or 1 week still enjoyable but less fresh. To freeze the dough, scoop it into portions, freeze the dough balls on a tray for about 30 minutes until firm, then transfer them to a zip-top freezer bag for up to 3 months. Let frozen dough balls thaw to room temperature, then bake as normal. No chilling is required.

Chocolate chip cookies arranged on parchment paper.
Scooped chewy chocolate chip cookie dough stored in a freezer bag.

❔ Frequently Asked Questions

🍪 More Vegan Chocolate Chip Cookies to Try Next

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Chewy Vegan Chocolate Chip Cookies

The ultimate Chewy Vegan Chocolate Chip Cookies! Thick centers, bendable bakery edges, and zero chill time required. Bake a batch in 30 minutes!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Prep Time: 6 minutes
Cook Time: 14 minutes
10 minutes letting butter cool.: 10 minutes
Total Time: 34 minutes
Servings: 19
Calories: 166kcal
Author: Michele

Ingredients

  • ½ cup vegan butter (113 grams - melted and cooled)
  • ¾ cup light brown sugar (165 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon vanilla
  • ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (80 grams)
  • 2 cups unbleached all purpose flour (250 grams)
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cornstarch
  • ⅛ teaspoon sea salt
  • ⅔ cup vegan chocolate chips
  • 1 pinch flakey sea salt optional sprinkle on top

Instructions

  • Pre-heat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
  • Next add the flour, corn starch, baking soda and sea salt and fold to combine using a spatula or large spoon. Don't over mix it will turn the dough firm, just mix some white flour showing still is ok it will get mixed the rest of the way when the chocolate gets added.
  • Fold in the vegan chocolate chips/chunks or sprinkles. Scoop about 1 ounce (2 tablespoons) and bake for 14-15 minutes or 2 ounce (4 tablespoons) sized cookie balls and bake for 15-16 minutes. I put 6 per cookies per sheet. One ounce cookies yield about 19 cookies, 2 ounce cookies yield about 9-10 cookies.
  • Remove from the oven and let them cool on the baking sheet. Enjoy once cooled or place in a sealed container on the counter for up to 3 days fresh or 1 week still enjoyable but less fresh.

Notes

Fridge: Although these cookies do not require chilling before baking, they can be stored in the fridge up to 3 days before baking them, just be sure to bring them back to room temp before baking. They can be stored pre scooped or in the mixing bowl, if storing in the mixing bowl they will need to sit out on the counter for about 10 minutes before trying to scoop out the balls of dough.
Size/Do not over bake: Be sure you don’t over bake these cookies. Scoop about 1 ounce (2 tablespoons) and bake for 14-15 minutes or 2 ounce (4 tablespoons) sized cookie balls and bake for 15-16 minutes. I put 6 per cookies per sheet. One ounce cookies yield about 19 cookies, 2 ounce cookies yield about 9-10 cookies. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool. 
Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.
Yogurt: I like the So Delicious brand or SILK almond or Forager cashew.
Chocolate: I like Enjoy Life, Hu Chocolate and Just Date Valrhona brands. 
Measuring the butter: I recommend a kitchen scale for best results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. Butter gets measured before melting it.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method. 
Storing the cookies: Store the cookies in a sealed container at room temperature for 3-5 days.
Freezing: You can also freeze the dough by scooping them out using a cookie scoop  and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.

Nutrition

Calories: 166kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 85mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 0.3IU | Calcium: 18mg | Iron: 1mg
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🍫More Vegan Chocolate Chip Recipes

More Vegan Chocolate Chip Cookie Recipes

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