The Best Vegan Chocolate Chip Cookie Recipe


Hi Savvys,

No one makes better chocolate chip cookies than my sister, who owns her own bakery Sweets2Go.  Even if we try to replicate her cookies, we don’t seem to have her touch which results in a cookie that doesn’t resemble anything like the ones she famously makes.

TheSavvyPantry-ChocolateChipCookiesVegan (7)

Since moving away from Montreal however, I no longer have easily accessible cookies made by her, and therefore have to make my own whenever I have a craving.  My version is vegan and made miniature, but I am so happy and relieved that the texture and flavour bear resemblance to hers and are so satisfying

See below for the full recipe – these are easy to make and make a large batch, perfect for freezing and snacking on when cravings arise.

Now set forth and be savvy!

TheSavvyPantry-ChocolateChipCookiesVegan (2)

Makes ~72 cookies


  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp hot water)
  • 1 cup softened unsalted vegan butter (I like to use Melt or Becel sticks)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tbsp arrowroot starch (optional, I find it adds chewiness)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips


  1. Preheat your oven to 350 degrees
  2. Make your flax egg by mixing the ground flax seed and hot water in a bowl, set aside
  3. In a stand mixer (or by hand), cream together the unsalted vegan butter with the brown and granulated sugar.
  4. Add in the vanilla extract and the flax egg and mix until well combined, scraping down the sides of the bowl
  5. Add in your flour, arrowroot starch, baking soda and salt and continue mixing until the flour is well incorporated
  6. Taking it off the stand mixer, mix in your chocolate chips.  I used a combination of dark chocolate and white chocolate
  7. With a mini cookie scooper, scoop out the dough onto a baking sheet lined with parchment paper.  Make sure to space the cookies about 2 inches apart since they will spread
  8. Bake for 12 minutes, rotating the trays halfway through
  9. Let the cookies cool on the baking sheet for about a minute before transferring onto a cooling rack
  10. Enjoy while they’re warm and gooey!


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