BEST EVER Vegan Chocolate Chip Cookies

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Best Ever Vegan Chocolate Chip Cookies are buttery, chewy, and easy to make. Learn this one tip for the BEST cookies. You can even freeze, slice and bake them, too.



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The tip to making the Best Ever Vegan Chocolate Chip Cookies…



I have made hundreds of chocolate chip cookies and I’m continually trying to improve the recipe, but I believe I have finally perfected it. The key to these cookies is to use BOTH vegan butter and vegetable shortening.


The butter makes it – buttery, duh. However, the butter will make them spread too much. The shortening makes them crumbly and tough, but they hold together well. So, I use both and it gives the cookies the perfect consistency.


The funny thing about this recipe is that it is my mother’s recipe, I just veganized it.  I remember when she gave it to me a few years ago, its on a laminated recipe card that she hand wrote and attached it to a couple dozen cookies.


How do I veganize my favorite recipes?


The more you start cooking and playing around in the kitchen (there’s nothing to be afraid of), the more you will learn how to swap chia seeds for egg RECIPE HERE, flax seeds for egg, plant based milk for milk, add apple cider vinegar to it and make buttermilk, etc. You will learn all kinds of easy tips for making your favorite recipes healthier and vegan.

Click HERE to find more tips on veganizing recipes.


So, when my mom gave me the cookies my husband was excited because chocolate chip cookies are his favorite, however when he bit into them he was anything but excited.


They were hard and super crispy, not the usual chewy, gooey cookies we had come to love.  She couldn’t figure out what the problem was and it wasn’t until after her death that I figured it out.


She forgot the baking soda!

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The next time I made the cookies, I followed her recipe AND added the baking soda back in, so I assumed it would be fantastic.  However, I soon discovered she didn’t write SOFTENED butter and I put it in cold as you would a pie crust.


UGH! That’s what I got for following the recipe.  My husband jokes that my mother couldn’t write one and I can’t follow one, because I tend to do my own thing using the recipe as a loose guideline.


Anyway, I have perfected and veganized (made it healthier) this chocolate chip cookie recipe and I know you will enjoy it.









and full of

Melty, Chocolatey Goodness



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Best Ever Vegan Chocolate Chip Cookies

Best Ever Vegan Chocolate Chip Cookies are buttery, chewy, and easy to make. Learn this one tip for the BEST cookies. You can freeze, slice & bake, too.
Course Dessert
Cuisine American
Keyword chocolate chip cookie, dairy free cookie,, dairy free dessert, healthy cookie, healthy dessert, vegan cookie,, vegan dessert
Prep Time 15 minutes
Cook Time 9 minutes
Servings 5 dozen
Calories 77kcal
Author Cindy Newland with Intentionally Eat


  • 2 1/4 cups unbleached, all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegan butter, softened 1 stick
  • 1/2 cup vegan shortening
  • 1 tsp vanilla extract
  • 2 vegan eggs I used Ener G Egg Replacer
  • 9 oz dark chocolate chips
  • 1/2 cup nuts, chopped optional


  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda and salt in a small bowl. Set aside.
  • Beat vegan butter, shortening, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add vegan eggs and combine.
  • Gradually beat in flour mixture. Gently stir in chocolate chips and nuts (if using). Using a cookie scoop or tablespoon, drop cookie dough onto parchment lined or ungreased cookie sheet.
  • Bake 9-11 minutes or until golden brown. Cool for a few minutes and then remove from cookie sheet and place on wire racks to cool completely. Enjoy!


Serving: 1cookie | Calories: 77kcal | Carbohydrates: 8g | Protein: 0.77g | Fat: 5g

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When I weighed nearly 300 pounds I would have eaten at least a dozen chocolate chip cookies at one sitting. Now that I have lost 125 pounds and know better, I prefer portion control versus swearing off treats. That’s called a diet and I want nothing to do with those because yo-yo dieting is how I became nearly 300 pounds.


That’s why I love the slice and bake method. Make the dough, keep it in the freezer, slice off and bake one cookie a day. It’s the perfect compromise.


Slice and bake Best Ever Vegan Chocolate Chip Cookie variation –


Prepare the dough. Divide the recipe in half and wrap in waxed paper and shape each half into a 15 inch log. Refrigerate up to 1 week or freeze for up to 8 weeks. When you are ready to bake, preheat oven to 375 degrees F. Cut into 1/2 inch thick slices and bake as above. If you are baking frozen cookie dough it will take 2-3 minutes longer than refrigerated dough.



If you love cookies – you will love these Coco-Nutty No Bakes  and these Snowball Cookies (my favorite)!

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Products I like to use when making these cookies…



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