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Crispy Vegan Chocolate Chip Cookies

Recipe for the most delicious Vegan Chocolate Chip Cookies. So chocolatey, dairy and egg free, crispy, easy to make, and ... highly addictive! They are so good!
Prep Time20 mins
Cook Time17 mins
Freezing time1 hr
Total Time1 hr 37 mins
Course: Dessert
Cuisine: American
Keyword: Easy vegan dessert, vegan choco-chip cookies, vegan chocolate cookies, vegan crunchy cookies, vegan dessert recipes, vegan easy dessert, vegan levain cookies
Servings: 8 cookies
Author: Annie


  • ½ cup margarine* (110 g)
  • ½ cup brown sugar (80 g)
  • ¼ cup white sugar (60 g)
  • 1 cup + 2 tbsp all-purpose flour (140 g)
  • 2 tbsp cornstarch (18 g)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup of chopped walnuts or pecans
  • 1 cup of vegan chocolate chunks or chocolate chips


  • In a medium bowl add the margarine, brown sugar, and white sugar. Beat until creamy (it should take on a whitish color and a very smooth texture).
  • Fold in the flour, cornstarch, baking soda, and salt.
  • Add the milk, vanilla, walnuts and fold them in.
  • Add the chocolate and integrate in the same way as the previous ingredients. Do not over-mix, just make sure there are no lumps.
  • Divide the dough into 8 parts and place them on a plate, you can use an ice cream spoon to scoop them out. Pop in the freezer for 1 hour.
  • Remove the cookie dough balls from the freezer and transfer them to a nonstick baking tray or silicone mat / parchment paper. Make sure you leave enough space between the cookies because they will expand a bit.
  • Preheat the oven to 400°F (205°C).
  • Optionally add a couple of chocolate chunks on top of the cookie dough balls.
  • Bake at 205°C (400°F) for 12 minutes, reduce the temperature to 175°C (350°F) and bake for 5 more minutes. Turn off the oven and let the cookies sit inside for 10-13 more minutes.
  • Take the tray out the oven and allow to cool completely before removing the cookies. It is important to let them reach room temperature so that they harden.
  • Store them in an airtight container in a cool place or in the fridge.


*Can substitute for vegan butter or cold coconut oil