July 14, 2017
(last updated September 5, 2021) 
These perfectly soft, chewy vegan chocolate chip cookies were developed by the recipe pros at America’s Test Kitchen! Almond butter is the secret ingredient that gives them a toffee-like flavor. These are easy to make, freezer-friendly, and no one will know that they’re vegan!
Like many people, I have strong feelings about chocolate chip cookies.
My ideal chocolate chip cookie is super soft, but just a little crispy at the edges and on the bottom. It’s more fluffy than flat, and it’s sizeable: at least three tablespoons of dough per cookie. Sea salt is really important, because salted chocolate is a flavor I can’t get enough of.
These vegan chocolate chip cookies from the folks at America’s Test Kitchen‘s come very close to ticking all of my chocolate chip cookie boxes. They’re from Vegan for Everybody, a cookbook that translates America’s Test Kitchen’s finest plant-based cooking advice into a single volume of recipes.
America’s Test Kitchen is known for its rigorous recipe testing process. The company describes itself as being “passionate about cooking—discovering why recipes work and why they don’t—and sharing what we learn to help everyone cook with confidence.”
Needless to say, recipes on the site and in Cook’s Illustrated are always accompanied by plenty of detailed guidance. They don’t just tell you what to do, but also why each step is worth doing. The recipes are reliable because they’ve gone through so much experimentation on the way to your recipe box.
When I saw that Vegan for Everybody included a chocolate chip cookie recipe, I knew that it was going to be a keeper. A vegan chocolate chip cookie that would become a regular dessert in my home. And it is.
The making of a perfect vegan chocolate chip cookie
The authors of Vegan for Everybody have this to say about the process of developing the cookies:
When it came to developing a vegan version of the classic chocolate chip cookie, we’d settle for nothing less than perfection; the recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee. We started by baking 11 popular recipes, and we were shocked at the assortment of hockey pucks in front of us. Some cookies didn’t spread at all, while others melted into greasy wafers; some tasted like cardboard, while others had funky off-flavors; and some were gelatinous, while others crumbled apart. We had our work cut out for us.
I liked reading about the steps that the team took to get the cookies they wanted:
Starting with the test kitchen’s classic recipe, we removed the egg and found that we simply didn’t need a substitute for it. While many cookie recipes call for a mix of white and brown sugars, we opted to use all brown; it gave the cookies a richer flavor and its moisture provided a softer center. But tasters wanted more chew. As it turned out, to achieve a chewier cookie, we had to leave it alone. Letting the mixed dough rest for 1 to 4 hours (no longer) gives the proteins and starches in the flour a jump start at breaking down; meanwhile, the sugar dissolves, hydrates, and later retains this moisture better during baking, preventing the cookie from becoming brittle. Lastly, the surprising addition of a little almond butter added the toffee-like richness that butter typically provides a cookie.
True to promise, these are chocolate chip cookies for chewy cookie lovers (and I’m one of those). They’re just crispy enough at the edges, and they hold their shape. But the interior of the cookie is all chewiness, in the best possible way.
The dough resting is a trick I’ve tried in other vegan chocolate chip cookie recipes before, and it really does make a difference. I opted for four hours—the longer end of the recipe’s suggested rest time—and was so happy with my results.
Vegan chocolate chip cookie ingredients
It’s fine to treat some recipes loosely, adding in a dash of this, substituting a dash of that.
This isn’t one of those recipes.
It’s generally best to follow baking recipes closely, and this is especially true when a recipe has been designed with very particular results in mind. Here’s some of the key ingredients that you’ll need for the America’s Test Kitchen vegan chocolate chip cookies.
Unbleached, all-purpose flour
I don’t recommend any substitute except for an all-purpose, gluten-free flour blend. If you follow a gluten-free diet, this is my tried-and-true for baking!
Brown sugar
While some chocolate chip cookie recipes call for a mix of cane and brown sugar, this one calls for brown sugar only. Using all brown sugar makes the cookies much moister and more chewy than they would be otherwise.
Melted coconut oil
Coconut oil is the substitute for traditional butter in the cookie recipe. For what it’s worth, I prefer vegan butter to coconut oil, and I’ve used both in this recipe. They both work well. I’ve also used refined avocado oil in place of coconut oil.
I reach for refined avocado as a go-to, neutral cooking oil because its saturated fat content is lower than that of coconut oil. But—you do you! I’ve listed coconut oil in the recipe card, because it’s what the recipe developers intended. Just making sure you know that you’ve got options.
Almond butter
Almond butter also helps to contribute moisture to these cookies. And it really does give the vegan chocolate chip cookies a toffee-like flavor, as the America’s Test Kitchen writers suggest.
One really important thing to note is that you have to use a smooth, non-oily almond butter for the recipe. Ultra-natural brands, which tend to be gritty and to separate into oils and solids, won’t work as intended.
I’ve tested the recipe with Justin’s almond butter and Barney Butter. I think Barney Butter works the best. Conveniently, it’s also my favorite brand of almond butter, the one I think is most palatable. But another smooth, non-separated almond butter of your choice should work, too.
Salt
I always use Diamond Crystal Kosher salt in the vegan chocolate chip cookies themselves. I also like to top them with Maldon, an addition that isn’t in the original recipe, but I think it makes the cookies even better!
Can I substitute peanut butter for the almond butter?
Yes, you can! Peanut butter works just as well. Be sure to use a creamy, smooth, non-separated peanut butter.
The only thing to keep in mind is that peanut butter will give the cookies a distinctive, peanut butter flavor. They’ll lose that toffee-like taste. If you like the way peanut butter and chocolate work together (and I definitely do!), that’s not a problem.
Is the resting time really necessary?
Yes, it truly is. That 1+ hour rest will help to strengthen the cookies, and it, too, will contribute to their chewy texture. I think overnight is even better than 1-4 hours, but I’ve never had bad results with the 1-4 hour rest time. Just optimal chewiness and moisture when I give them a little longer in the fridge.
What’s the best way to store the cookies?
I like to store the cookies in an airtight container at room temperature for 3-4 days. I think they retain their moisture best this way. If I want to keep them longer, I freeze them.
Speaking of…
Can I freeze the vegan chocolate chip cookies?
Yes, most definitely. I’ve frozen these cookies for up to six weeks at a time once cooked. You can also freeze the cookie dough for up to four weeks before thawing, scooping, and baking.
More vegan cookies to savor
Nothing beats a good cookie, right? They’re rewarding enough to be dessert, but not so much of a commitment that they can’t be a quick, easy snack. Here are a few other of my favorite vegan cookie recipes:
- Vanilla almond sugar cookies
- Double chocolate chunk cookies
- Vegan black & white cookies
- Almond cherry oat cookies
- Banana chocolate chip oatmeal cookies
- Maple spice sandwich cream cookies
- Holiday citrus shortbread
- Cranberry almond biscotti
- Chocolate pumpkin whoopie pies
- Salted chocolate peanut butter cup thumbprints
America’s Test Kitchen Vegan Chocolate Chip Cookies
Author –Yields: 24 cookies
Ingredients
- 2 cups unbleached, all-purpose flour (280 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 1/3 cups packed, light brown sugar (261 g)
- ½ cup melted coconut oil
- 6 tablespoons water (room temperature)
- ⅓ cup unsalted, creamy almond butter
- 2 teaspoons vanilla extract
- 1 1/4 cups semisweet chocolate chips or chunks (210 g)
- Maldon salt (for topping, optional)
Instructions
- Whisk flour, baking powder, baking soda, and salt together in bowl. Whisk sugar, melted oil, water, almond butter, and vanilla in large bowl until well combined and smooth. Using rubber spatula, stir flour mixture into oil mixture until just combined; fold in chocolate chips.
- Cover bowl with plastic wrap and let rest at room temperature for at least 1 hour or up to 4 hours. (Dough can be refrigerated for up to 24 hours; let sit at room temperature for 30 minutes before portioning.)
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Use a cookie scoop to place dough in 3 tablespoon portions on the baking sheets, 2 inches apart. Sprinkle with Maldon, if desired.
- Bake, 1 sheet at a time, until light golden and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet. Serve. (Cookies can be stored at room temperature for up to 3 days.)
I hope these vegan chocolate chip cookies will brighten many snacks and desserts for you! I especially love to dunk them in a glass of non-dairy milk. If you make them, I’ll be eager to hear what you think.
xo
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Delicious, but kind of greasy to the touch. I have had similar experiences with other vegan cookies. I will keep looking for that chocolate chip cookie nirvana 🙂
Weirdly, mine also were the first few times I made them, and when I retested to brush up the post they were totally fine. If you haven’t tried them, Ovenly’s vegan cc cookies are amazing!
Do they offer a recommendation for vegan chocolate chips or vegan chocolate? Usually, they include a pantry section in the book w/ their top rated national brands, or even list a recommendation specific to a recipe (I believe their go-to for chocolate chips is guittard & ghirardelli, but neither are vegan). If not a recommendation for a specific brand, did they offer a buying guide for vegan chocolate? I’d like to make these for a friend, but have never bought vegan chocolate except for lily’s dark chocolate chips. These don’t have to be sugar free, so I’m wondering where to even start lol
Hi Chris! I recommend the Enjoy Life brand 🙂
Hi! Can’t wait to try these. For the All Purpose Flour, is it just 2 cups or 2 cups + 10 ounces?
Can you please share recipe ingredients by weight rather than volume? It might be too much to ask for, but if it could be metric, the world would be at peace.
Hi Luke, since I didn’t develop the recipe, I haven’t weighed each ingredient. But it’s definitely possible that the ATK staff has posted metric measurements online!
Hi Gena,
I’m new to your site, and obviously this recipe was posted some time ago, but thought I’d throw out a comment in hopes of a reply… Can’t wait to try this recipe. Just wondering (and you may not know) if you think the Almond Butter is purely added for flavor, or if it is critical to the texture… My son is allergic to nuts (except coconut and macadamia nuts), and also allergic to seeds (such as Sunflower), so that doesn’t leave me options for an Almond Butter substitute. I could try making Macadamia nut butter (I can’t trust commercial ones due to possible cross-contamination with other nuts). I may try making it without, but just curious as to your opinion on the matter… I’ve tried about a half-dozen different “Vegan Chocolate Chip Cookie” recipes so far, and haven’t yet found that “keeper” recipe, so hoping this is it (and I know ATK recipes are generally well thought out). Thank you!
Hi Liza!
I totally understand wanting to clarify. Unfortunately, I don’t know for sure, but my experience with ATK recipes is that each ingredient serves a definite purpose. Also, the authors do clarify a type of almond butter, which leads me to believe that the ingredient is “sensitive to” variation, if that makes sense 🙂 You could definitely try a substitution, but I just can’t give an opinion on whether it will work out. Maybe this is motivation for me to formulate my own that’s nut free! 🙂
G
Thanks so much for your response… Yes, a nut-free recipe would be awesome! I may give it a try with homemade Macadamia Nut butter, or maybe just without the nut butter at all and see how it goes. I will be sure to follow up with my results! Thanks again!
Hi Gena, Made this recipe today and subbed 1/4 c. oat flour for the almond butter (I honestly couldn’t think of a good substitute, so I just decided the oat flour may firm up the dough as much as the almond butter might?)… Also added 1/2 tsp almond essence (since it doesn’t actually contain any almond) to get the flavor in there. Cookies actually turned out pretty decent (I posted a photo on Pinterest, attached to your recipe, if you’re interested in seeing my results). I’ll continue to try out different options for the almond butter, but all in all, I’d say it’s the best recipe I’ve come by so far!! Thanks again!
That is terrific, Liza! And I love hearing about your modifications. Thank you 🙂
I haven’t tried the recipe yet, but 2 cups of flour should be 8.5 ounces (240 grams), not 10 ounces. I saw someone in the comments say they needed to add more flour, so I guess I’ll go with 10 ounces and cross my fingers.
Yeah holy shit that’s confusing
Happy to report these turned out well substituting canola oil for coconut oil! For almond lovers like myself: I folded in some chopped dark chocolate-covered almonds instead of chocolate chips, and the double-almond combination was heavenly.
Update: after making a second batch, I found that when using canola oil, I preferred the cookies made with 1/3 cup; 1/2 cup was a bit too oily.
I am concerned with consuming too much coconut oil and try to avoid when possible, due to the high-saturated fat content and the fact there hasn’t been enough research to determine if plant-based saturated fat is safe or just as bad as the one found in animal fat. That being said, until I am certain of the long term effects, for this recipe can I substitute coconut oil with something else? Perhaps earth balance vegan butter which has less saturated fat than coconut oil??
Hi there! This recipe is fairly precise, but I suspect that you can substitute grapeseed, safflower, or canola oil if you don’t make any other changes. I hope it works out!
Lookie what I found on the site re these cookies…”Use processed almond butter for the best texture; natural almond butter will make the cookies too greasy, and they will spread too much.”
So we only use natural AB – no sugar, no salt. Unprocessed …. as close to
Plant based as we can get. So that is why our cookies spread like lava! We needed to use the processed kind…. well that AB is cheaper! Lol.
Sam, I should have seen and carried that note over! I’m sorry that I didn’t, but I’m so glad you caught it.
Looks amazing!
So these didn’t turn out for me, but I didn’t follow the recipe exactly, so I expected it would happen. I subbed all-purpose gluten-free flour for the AP flour and reduced the sugar to 1/2 cup. The dough was very dry and crumbly. I added more water, but apparently not enough. I was able to smoosh the dough together into balls to bake, but they never spread.
So I would tell anyone who needs to use GF flour like me to expect to add more liquid.
I’ll try them again with more water and/or coconut oil next time.
I was wondering about a gluten-free version of these. My guess was they wouldn’t work out great as resting the dough is recommended. Did you every try it again with more moisture? Thanks!
My favorite plant-based meal is Tuscan Vegetable Soup. I make it and give to friends and family.
I love making vegan cookies for non-vegans! Snickerdoodles and Krispie Chip cookies are always pleasing.
So excited to find your site as I’m transitioning to vegan.
Welcome!
Vegetarian Ribollita soup!
I love sharing Oh She Glows recipes. I`ve never tried a bad one!
These were good! I’m always looking for that perfect chocolate chip cookie (I bake cookies to help with anxiety rn, looooots of cookies). Sadly I was a little short on almond butter and thought maybe I could split the difference with coconut milk, so obviously the texture didn’t quite hit the same level of *utter perfection* I see in your photos. I know this almond butter business is the right track though, and I’ll be returning to this recipe to perfect it for my weird oven. Thanks for providing the perfect recipe to give us a taste of what this fascinating cookbook has to offer!
Ok made these again following the recipe exactly… Just perfect. Perfect!!! Crisp edges, chewy fading to tender in the middle, I have died of chocolate chip cookie perfection.
I make a red lentil curry that is absolutely delicious – my husband requests it time and time again!
I always share my peanut sauce recipe with vegan and non-vegan folks! Best in pasta, zoodles, and pizzas.
The ATK website looks awesome-I’ve been vegan for over 3 years now and can’t believe I haven’t come across it sooner! I shared a vegan cupcake recipe with my mom years ago and now she makes them every year for my birthday (yes, I’m almost 30 and my mom still makes me cupcakes haha). Thanks so much for sharing! 🙂
I always love sharing some sort of cheese sauce/dip … everyone I share it with is always so blown away how amazing it can taste without a lick of actual cheese! 🙂
I love to have a make your own sushi bar when I have guests over. Although I give healthy and vegan filling options, I feel like everyone enjoys it more because they make their own. For some reason giving people options and having them make their own healthy food, they enjoy it a lot more.
Vegan tacos are always a hit with my friends and family!
I love making vegan peanut butter chocolate chip cookies – they are delicious!
These cookies look just perfect! My favorite vegan recipe to share is a Cheesy Broccoli Rice Casserole. I’ve made it for a few family get togethers and everyone always raves about it!
I love how these cookies rely on good, basic ingredients to make a delicious version of the classic!
These look delish! I will be making them ASAP! 🙂 Thanks for the giveaway!
I’d share the lasagna recipe from Go Dairy Free, I’ve served it to meat lovers (with Field Roast sausage) and it’s always a hit. These cookies look great! I have ATK’s vegetarian book and would really like to add the vegan one to my collection.
These sound amazing – will be making them with my kids in the next couple days! I’m slowly working toward committing to a vegan diet – after a couple vegan cleanse and many pounds lost, I see that it’s best for me, but committing to a life without cheese is hard for me to wrap my mind around. Knowing amazing cookies are available sure does help, though!
vegan raw chocolate cheesecake!!
I love sharing a “stuffed shells” with tofu ricotta recipe. Everyone is always shocked to find out there was no cheese, just tofu!
I like to share my butternut squash macaroni & “cheese” with family and friends.
I’ll be making these tonight! I share a chocolate chip pumpkin loaf recipe and a black bean/mango/quinoa salad recipe both pretty equally.
thanks for sharing this recipe! i’m a vegetarian who would like to try giving up more animal products. i love to bake and will definitely attempt this recipe!
I share my curry recipe a lot
a crisp made w/ whatever fruit(s) are in season
One recipe that I share is for the broccoli soup in Isa Does It. Everyone who tries it loves it!
I share Oh She Glow’s “Holiday Soup for the Soul” with everyone I know. Great giveaway, I love ATK’s vegetarian cookbook so this one is probably great too (especially since the vegetarian one doesn’t include desserts!).E
Why must recipes for baking include coconut oil and coconut butter? It is all saturated fat and worse for you that butter, beef fat and lard! The recipe looked wonderful for an occasional treat until I got to the melted coconut oil. So disappointed! I will not be making this one.
I like to share my kale salad recipe.
I’ve been a huge fan of ATK’s vegetarian cookbook, which has a ton of great recipes that are easily veganizable. I also got the new “Vegan for Everyone” and love it, too.
A couple days ago, I made the fudgy brownies, and they are SO good!
Those cookies look incredible! I usually give a little cringe when I see vegan cookies because I’ve had so many bad ones. These look perfect! Vegan for Everyone sounds like a must-have kitchen resource.
I love to share a vegan cream of broccoli soup recipe that’s super easy and delicious.
The recipe I most often share is a cheater pad thai. I love ATK process and I’m excited to see this cookbook!
I am obsessed with ATK, so I’m sure these cookies are fabulous! They look so yummy!
These look so good! Will definitely try to make them this weekend.
As a self-proclaimed cookie monster, I must admit that this recipe looks absolutely delicious. Looking forward to trying it out!
What beautiful cookies and a great review! Your pictures are stunning. I love how devoted they are to testing all of the recipes until they are absolutely perfect and how thoughtful they are about creating them.
I love ATK and really want this cookbook. One of my favorite recipes to share is Mario Batali’s Tomato and Chorizo Spaghetti.
http://people.com/food/mario-batalis-tomato-chorizo-spaghetti-is-a-weeknight-dinner-dream/
So good, and easy to make vegan using Trader Joe’s vegan chorizo or Field Roast chorizo, and topped with your recipe for hempesan.
I love to share my vegan taco meat recipe. I also just love to eat it 🙂
Ooh, this looks good, I’ll have to give it a go!
Aleeha xXx
http://www.halesaaw.co.uk/
Yes, please!! I love to share my soup recipes because they’re basically impossible to screw up and so comforting and nourishing.
I would like to try recipes from this cook book.
I love sharing a peanut butter noodles recipe. Who doesn’t love and have peanut butter noodles?
Thank you for the recommendation! It definitely looks like a book I’d like to have.
I love to share banana bread with people!
One of my favorite plant-based summer recipes is a really simple coconut milk and banana ice cream base. I’ll add additional fruit or pureed winter squash, herbs, and/or spices, but no additional sugar. It’s really creamy and not too sweet. Very refreshing.
Also a big fan of ATK here! I’m so happy their on the vegan bandwagon for this cookbook, and definitely want to check it out.
I can’t wait to try these cookies! I’ve perfected many vegan versions of cookies (snickerdoodle, gingerbread, etc) but the perfect chocolate chip cookie has eluded me. They have all turned out good, but not EPICALLY great – the kind you swoon over.
Thanks for the chance to win the cookbook too. 🙂
Karla, I know this comment is coming waaaay late, but I’d love to know your go-to Vegan cookie recipes for snickerdoodle and gingersnap. I have a son who is allergic to egg and dairy, and finding good recipes that have consistently reproducible results are hard to find!
Not quite gingersnap, but…you might like this one! https://www.thefullhelping.com/vegan-molasses-ginger-cookies/
Thanks — I will def8 Italy give this one a try, Gena!
Can’t wait to try these!
Oven-roasted veggies, esp. broccoli.
I was so excited when I first heard about this cookbook! I used to watch America’s Test Kitchen on PBS religiously. I’m looking forward to trying these cookies out for myself.
Pinned and picking up the almond butter tomorrow! Can’t wait to try these!
The taste.. life changing. The consistency… a big pile of oily broken cookies. They just fall apart. We added more flour… and believe me the taste is so good, …. what’s up? Sad vegan babies and Momma on Movie Night….
Oh no! What a bummer — I’ve had consistent results so far. I think you probably did well to add more flour, but I’m not sure why that didn’t do the trick. I’m really sorry they didn’t turn out!
It’s okay :). I notice that the bag of crumbles is gone!!! Little vegan fingers…., ;). We’re your batches too oily, too. It was odd… crumbled apart but really oily, too. All good! We watched Ernest and Celestine 🙂 all are happy ..
I’ve made these a bunch of times, it’s my favorite recipe! The differences in consistency of the dough, I believe, comes from the almond butter brand you use. So the person who had oily/wet/crumbly dough that wouldn’t stick together I think had an oilier and thinner almond butter (like Trader Joe’s). I’ve had the best experience with homemade almond butter that isn’t drippy at all — you could hold it upside on a spoon/in a jar and it doesn’t go anywhere. Hope this helps someone! 🙂
Can’t wait to try these, and they don’t sound like I can mess up too badly. I don’t have the best record when it comes to making cookies…..I seem to burn them. 🙂
I love to share Alissa Cohen’s Berry Soup with people. It is one of my very favorite foods to eat.
I’m not vegan, but always struggle for baked goods to provide when vegan friends are coming over. This looks like a great option!
I love to share my raw vegan muffin recipes:)
One recipe I like to share is for a chickpea-flour quiche. I make it for most potlucks and even non-vegans like it.
I’m so glad ATK released this cookbook. I stopped listening to the podcast and reading the magazine once I turned vegan. I’m glad they applied their rigorous recipe testing to make perfect vegan chocolate chip cookies. Can’t wait to try these! Thanks for sharing!
These cookies look divine!!