Cooking by Kylie

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Best Ever Chocolate Chip Cookies

Kylie Berman

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.

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

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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

  • Nondairy milk

  • 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.     In a bowl melt the butter. Add in the sugar, nondairy milk, and vanilla paste. Stir to combine.

2.    Add in the flour and baking powder. Stir until a dough is formed. Fold in the chocolate chips.

3. Cover with plastic wrap and let set in the refrigerator for at LEAST an hour. The longer it sits, the better.

4. After the hour, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

5. Use a cookie scoop to scoop the dough. Use your hands to roll into a ball. Once rolled press down slightly on the cookie sheet. Repeat until all dough is used. Optional: add a few chocolate chips on top before baking.

6.    Bake for 7-8 minutes. Allow to cool for at least 20-25 minutes on the cookie sheet.

I recommend storing the cookies in an airtight container in the refrigerator. They will taste best when eaten within the first few days.

Let me know if you have any questions! I can’t wait to hear what you think about this recipe.