These are the best vegan chocolate chip cookies you’ll ever make thanks to using dairy free yogurt as the vegan egg replacement!! Chewy edges and soft, warm molten middles studded with melty chocolate chips. Easy to make with ingredients you probably already have, absolutely no one will know these cookies are vegan, no dairy and no eggs!

cookies on parchment paper

Reader Review:

Featured Review
★★★★★

Finally a chocolate chip cookie recipe that my non vegan family love as much or MORE than the ATK recipe I made for years! I made this as written and they were perfect. – Lisa

Why you need to try my vegan chocolate chip cookies:

These vegan chocolate chip cookies should just be labelled as the best chocolate chip cookies. Because they’re not amazing for being vegan. They’re amazing. Period. Not flat, like other vegan cookies, not too puffy, just right chewy edges with soft, warm molten centers.

I mean, this recipe does it all. Just read the reviews below 😉

This fail-proof vegan chocolate chip cookie recipe is the top vegan cookies recipe on my blog (along with these amazing vegan double chocolate chip cookies, which made it into my first cookbook!) and is the base cookie dough I use for all of my cookies (including these amazing and super easy peanut butter chocolate chip cookies!).

Every time I make these, no one believes me that these cookies are dairy free and eggless because of our secret ingredient: dairy free yogurt. The absolute best vegan egg replacement to exist for cookies. The result is identical to eggs, it’s uncanny.

I swear this is what makes them taste like Tollhouse cookies: crispy, chewy edges with a molten, SOFT center. Ugh, YUM. In fact, the dough is so good, I even used it to create my edible vegan cookie dough recipe!

And did I mention, it’s easier than traditional cookies?? 😉

My latest video:

Better Than Tollhouse Vegan Chocolate Chip Cookies broken open

Key ingredients I chose when making this recipe:

  • Vegan butter: Some vegan cookie recipes on the internet suggest coconut oil, but I’m not a fan of this. This is because coconut oil is 100% fat, whereas traditional dairy butter is about 80-82%. That means the rest is water, which adds moisture. KEY. The more fat you have, the “shorter” the cookie (think shortbread: crumbly), but we want soft and chewy, so coconut oil just doesn’t work here. That’s why I recommend vegan butter, but be careful about the brand you use. The most consistent brand with vegan butter that tastes closest to dairy butter that I’ve found is Miyoko’s. It even browns (see my small batch brown butter chocolate chip cookies 😉 ). But if you’re nut free, I believe the second best option is Plant Crock- also browns (not necessary for this recipe), and pretty solid flavor that’s buttery and delicious.
  • Dairy-free yogurt: the secret ingredient to making these vegan cookies irresistibly gooey and perfect! It might sound weird to make vegan chocolate chip cookies with yogurt, but trust me this is the key (check out my vegan egg replacements guide here for more on that). Make sure there is no added sugar here because these cookies definitely are sweet! You can also use applesauce here (though expect a slightly flatter cookie) or flax eggs here (just ground flaxseed mixed with water), but I personally don’t like the texture, and prefer the dairy free yogurt.
  • Light brown sugar PAIRED WITH granulated sugar: A classic combo, but I’m calling this out because SO many people try to use coconut sugar. Or they will use just granulated sugar because it’s all they have on hand, etc. We want that classic soft and chewy chocolate chip cookie, and that comes with the combination of light brown sugar with granulated sugar. In fact, I specifically formulated this recipe to have a higher ratio of light brown sugar to granulated sugar because that adds back in the chewiness that we miss from not using eggs.
  • Vegan Chocolate chips: The chocolate you use in your CHOCOLATE chip cookie matters! So that’s why I’ve tried too many vegan chocolate chip brands to count (just for you 😉 ), and my go-to combination is (because yes, I use more than one chip, that’s how you get the good flavor!!): Enjoy Life dairy free “milk” chocolate chip with Valrhona Oriado chocolate feves OR Endangered Species 70% sea salt chocolate (the sea salt is GOOD my friends). Other brands that work are Guittard, Hu Kitchen, and Pascha (though sometimes, I think some of the flavors of Pascah are a bit “earthy” tasting). Lily’s won’t really melt that well so I don’t really opt for these.

A trick I learned years ago is to use the baking time of cookies more as guidelines for the literal recipe you’re baking in the moment. Why? Because honestly, every oven is a bit different. In my oven, I’m baking this cookie recipe for 14 minutes. This same recipe bakes for 16 minutes in my mom’s oven because it’s 30 years old, isn’t QUITE 350F when set, and it’s just different.

I always look for the doneness in the edges of the cookie. Look for the crisp slightly golden brown edges, and allow your cookies to rest after removing them from the oven.

broken open vegan chocolate chip cookies

Freeze the dough. If you decided to make the cookie dough but not bake the cookies just yet, you can store the cookie dough wrapped in plastic wrap for up to 4 days, or in the freezer for up to 2 months.

I recommend pre-scooping them into cookie dough balls for an easy fridge-to-bake method. However, you can also store the whole cookie dough in the freezer.

Just let the cookie dough thaw for about 2 hours before scooping!

Better Than Tollhouse Vegan Chocolate Chip Cookies on parchment paper

You are just going to LOVE these vegan chocolate chip cookies. They’re seriously just so easy to make, and an absolute crowd pleaser for both kids and adults.

Enjoy, and happy baking!

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!