A classic, made vegan! These vegan chocolate chip cookies taste just like your old favorite, all without dairy or eggs. With a slightly crispy outside and soft inside, this is my foolproof and crowd pleasing recipe.
There are already quite a few cookie recipes on the blog, but we certainly can’t be without classic vegan chocolate chip cookies, and that’s exactly what these are.
A classic melt in your mouth, ooey gooey, chewy with crispy edges, no fuss cookies. There’s no refrigeration needed, so you’re just 20 minute away from some of the best cookies out there.
I of course made these gluten free, but you certainly don’t need to, regular all purpose flour will do the trick! This is a foolproof recipe you’ll keep coming back to!
Since this recipe has no eggs and uses gluten free flour, you can definitely eat the dough. It’s delicious, but the cookies are too so be sure to save some for baking!
If you love this recipe, try my vegan double chocolate chip cookies, vegan pumpkin cookies or raspberry lemon cookies next!
Key ingredients
BUTTER. Since these are vegan chocolate chip cookies, we’ll use vegan butter! I like Earth Balance best. I don’t recommend coconut oil since the flavor won’t be as rich.
SUGAR. A mix of brown and white sugar will keep the cookies chewy on the center with perfectly crisp edges.
APPLE SAUCE. 1/4 cup of applesauce will replace one egg and help bind all ingredients together.
FLOUR. I made these into vegan gluten free chocolate chip cookies by using gluten free all purpose baking flour. If you are not GF, just sub for regular all purpose flour.
BAKING SODA. Baking soda will help the cookies spread in the oven.
CHOCOLATE CHIPS. I love using semi-sweet, but you can use whatever you like! Even a chopped chocolate bar will work.
How to make vegan chocolate chip cookies
Add the softened butter and both the brown and cane sugar to a large mixing bowl or bowl of a stand mixer and beat together for about 30 seconds.
If the butter was in the fridge, first microwave for about 20-25 seconds to softened, coconut oil will take about 10-15 seconds to softened. You don’t want them fully melted.
Beat in the remaining wet ingredients until well combined.
Add in the flour, baking soda and salt and beat on low speed until combined. Be sure youspoon and levelthe flour, don’t scoop from the bag! Fold in the chocolate chips.
Use a medium cookie scoop to roll into balls and add to a baking sheet lined with parchment paper, leaving enough space in between each cookie to spread.
I like to roll it into a ball, then add a small bit of cookie dough on the top of each ball (kind of like a snowman), which helps give the cookies a crinkly top/edges and thick centers.
Bake for 12-15 minutes. With my oven I like 13 minutes for crispy outsides and soft insides, but if you like them more well done or crunchy, bake for longer and vice versa. All ovens are different, so just keep an eye out for golden brown edges.
Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Sprinkle with salt flakes if desired & enjoy!
Getting the perfect chewy texture
There are a few things that result in the perfect gooey chocolatey chewy texture. First is the butter/coconut oil!
You can use either for this recipe and the generous amount will add lots of moisture to the dough and ensure they stay soft.
The second is the bake time. I bake these cookies for about 12-13 minutes to get a really nice slightly crispy outside but really chewy inside. If you over bake you run the risk of drying out the middle so be careful!
How to store and freeze
To keep these vegan chocolate chip cookies feeling fresh, store them in an air tight container for best results.
I like to microwave them for about 10 seconds if they’ve been sitting around for a few days so they’re good as new. Just be sure to let them cool completely before transferring to a container.
Once you prepare the dough, just roll the cookies into balls and place in a zip lock bag or freezer safe container.
When you’re ready to eat, follow the recipe as usual but bake at 325 Fahrenheit (instead of 350) add a few extra minutes of cook time to account for the frozen dough.
You can also freeze the cookies once they’ve been cooked. Just let cool, then pop in a ziplock bag. Heat in the oven until warm through the center.
How thick should the dough be?
Fairly thick, which is what will keep the cookies from spreading too much while baking because this recipe requires no refrigeration.
They’ll still spread plenty on their own because we use a full teaspoon of baking soda, but the thick dough will ensure they don’t complete flatten while baking. Follow the recipe as written and they should be perfect!
You’ll also love…
- Almond Flour Cookies
- Lemon Poppy Seed Cookies
- Peanut Butter Chocolate Chip Cookies
- Tahini Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
Lastly, if you want more recipes straight to your inbox, be sure tosubscribe to my email list. As always, if you make this recipe, be sure to tag me oninstagramand leave a comment below so I can see your creation!
5 from 21 votes
Vegan Chocolate Chip Cookies
by: claire cary
A classic, made vegan! These vegan chocolate chip cookies taste just like your old favorite, all without dairy or eggs. With a crispy outside and soft inside, this is my foolproof and crowd pleasing recipe.
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Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
12
Ingredients
Wet:
- ½ cup softened vegan butter I prefer Earth Balance butter sticks
- ¾ cup brown sugar
- ½ white sugar
- ¼ cup apple sauce
- 2 teaspoons vanilla extract
Dry:
- 2 cups gluten free all purpose flour can sub regular
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 – 1 ¼ cups semi sweet chocolate chips just depends on your preference!
US Customary – Metric
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Add the softened butter and both the dark brown and cane sugar to a large mixing bowl or bowl of a stand mixer and beat together for about 30-60 seconds. If the butter was in the fridge, first microwave for about 20-25 seconds to softened.
Beat in the remaining wet ingredients until well combined.
Add in the flour, baking soda and salt and beat on low speed until combined. Be sure you spoon and level the flour, don't scoop from the bag!
Fold in the chocolate chips. I used 1 1/4 cups, but feel free to use less if you prefer less chocolate! The dough will be thick.
Use a medium cookie scoop to roll into balls and add to a baking sheet lined with parchment paper, leaving enough space in between each cookie to spread.
I like to roll it into a ball, then add a small bit of cookie dough on the top of each ball (kind of like a snowman), which helps give the cookies a crinkly top/edges and thick centers.
Bake for 12-16 minutes. With my oven I like 13-14 minutes for slightly crispy outsides and soft insides, but if you like them more well done or crunchy, bake for longer and vice versa. It will also depend on the size of your cookie scoop.
All ovens are different, so just keep an eye out for golden brown edges. They'll firm up as they cool, so take them out when the center still looks soft if you like a chewy gooey center.
As soon as they come out of the oven, I use a large round cookie cutter to scoot around the edges so the cookies are perfectly round.
Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Sprinkle with salt flakes if desired & enjoy!
Notes
You can use either coconut oil or vegan butter for this recipe. If using coconut oil, be sure you use refined coconut oil to prevent any coconut flavor. Also, be sure to measure when it is solid, not softened!
If you don’t have dark brown sugar, light brown will also work, but the cookies will be lighter in color. Coconut sugar will also be fine, but since it is drier than brown sugar, the cookies may not spread as much.
I of course used gluten free all purpose flour, but regular all purpose flour works too! I used the Bob’s red mill 1:1 baking flour.
Serving: 1cookie / Calories: 214kcal / Carbohydrates: 44g / Protein: 3g / Fat: 12g / Cholesterol: 3mg / Fiber: 1g / Sugar: 24g
