Description
These Chewy & Soft Vegan Chocolate Chip Cookies deliver the perfect balance of chewy edges and soft, molten centers packed with melty vegan chocolate chips. Made without dairy or eggs, this easy recipe uses simple pantry ingredients and vegan substitutes to create cookies that are better than Tollhouse. Perfect for vegans and anyone craving a classic chocolate chip cookie with a plant-based twist.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour, sifted and spoon & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
Add-ins
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice)
Instructions
- Prepare Ingredients and Equipment: Line a cookie sheet with parchment paper and measure out all ingredients to ensure smooth baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, cornstarch, baking soda, and sea salt until fully combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together melted vegan butter, light brown sugar, granulated sugar, dairy free yogurt or applesauce, and vanilla extract until smooth and creamy.
- Add Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients. Use a rubber spatula to fold it in gently, stopping just before all the flour is fully mixed to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Chill the Dough: Cover and chill the cookie dough in the refrigerator for at least 30 minutes, ideally 2 hours, to let the flavors develop and dough firm up.
- Preheat Oven: When the dough is nearly done chilling, preheat your oven to 350°F (175°C).
- Portion the Cookies: Using a cookie scoop, portion about 1.5 tablespoons of dough for regular-sized cookies or 3 tablespoons for larger cookies onto the prepared baking sheet, spacing them evenly.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges turn lightly golden and the cookies are set. The centers should look soft but not doughy.
- Cool: Remove from oven and let the cookies cool on the sheet for 10 minutes to firm up and hold together properly.
- Serve and Store: Sprinkle extra sea salt on top if desired and enjoy. Store cookies at room temperature in an airtight container for up to 4 days, refrigerate for up to a week, or freeze for a month.
Notes
- These vegan cookies are incredibly chewy with soft centers, rivaling any traditional chocolate chip cookie.
- Using dairy-free yogurt or unsweetened applesauce is key to replacing eggs and adding moisture.
- Chilling the dough enhances flavor and texture, so don’t skip this step if you have the time.
- Salted vegan butter is recommended for best flavor, but adjust salt in the recipe if using unsalted butter.
- You can substitute gluten-free 1:1 flour for a gluten-free version with the same great texture.
- Store cookies properly to maintain freshness and softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
