These Vegan Chocolate Chip cookies are chewy, soft, and incredibly easy to make. This is a 1 bowl recipe and does not need to chill in the fridge. No spreading! And the best part is nobody will be able to tell it’s vegan.
Chocolate chip cookies are one of my favorite baked desserts, so I knew I had to have a recipe on my website, but whenever I tried to make it at home, I ran into several problems. Either they were too crunchy, spread too much, did not have enough flavor, or they needed to be chilled for long hours to keep their shape.
So the hunt for the perfect vegan chocolate chip cookie recipe remained.
I tried different vegan butter amounts, different amounts of flour, using a flax egg, or adding extra baking soda and all of them were flops. None satisfied me the way a chocolate chip cookie should.
Then I came across a secret ingredient that changed the cookies to taste perfect. And now this is my go-to recipe for perfect vegan chocolate chip cookies. Check it out below!
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Ingredients for Vegan chocolate chip cookies
- All-purpose flour.
- Salt. Salt is a flavor enhancer and it helps the flavor of baked desserts. Only a little bit is needed.
- Baking powder. In the absence of eggs, the baking powder provides leavening to the cookies. Be sure to not replace this with baking SODA.
- Cornstarch. This makes the cookies soft even when cooled. It’s the secret to chewy cookies.
- Vegan Butter. You can use vegan baking or butter from the tub. I actually prefer the vegan butter from the tub because it makes it even softer.
- Sugar. Light brown sugar and cane sugar is used. Brown sugar gives moisture and chewiness to the cookies. You can use white granulated sugar instead of cane sugar if you want.
- Non-dairy milk. Any unsweetened and unflavored milk will do fine.
- Vanilla extract
- Chocolate Chips. My favorite vegan chocolate chips are from Enjoy Life. You can also use chopped dark chocolate (make sure it’s vegan if making it dairy-free). Note: Always look at the ingredients to make sure there is no milk powder. And some brands may say there are traces of milk from the facilities, but no milk in the actual product.
Extra Tips
- This recipe makes a lot of cookies (over 2 dozen), so if you want to freeze the cookie dough, all you need to do is shape the dough into balls and lay it in a single layer on a sheet tray. Place them in the freezer and once they are frozen, then you can put them in a freezer-safe container. There is no need to thaw them. Bake from frozen and add 1-2 minutes extra baking time.
- You can store the baked cookies in the fridge or in a loosely fitted storage container at room temp.
- These are wonderful to gift to someone or to bring on a trip since they don’t crumble easily. They are also still soft even when cooled.
- You can also customize this and add vegan white chocolate chips or add nuts. Or make these double chocolate chip cookies by adding a tablespoon of cocoa powder.
Want More?
Try Out Similar recipes below:
Vegan Chewy Chocolate Chip Cookies
Equipment
- Baking sheets
- 1 1.5tbsp cookie scooper
- 1 flour sifter (seive)
Materials
- 281 g (2 1/4 cup) all-purpose flour
- 1 tsp fine salt
- 1 tsp baking powder
- 2 tsp cornstarch
- 169 g (3/4 cup) salted vegan butter Either use vegan butter spread (recommended) or butter sticks, as long as you leave it out at room temp at least 30 minutes before.
- 220 g light brown sugar
- 50 g sugar
- 60 g non-dairy milk
- 2 tsp vanilla extract
- 1/2-1 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F
- In a mixing bowl, mix the flour, salt, baking powder, and cornstarch.
- In another bowl, add the softened butter with the brown sugar and granulated sugar. Using a electric mixer, beat on low until creamy. Add the milk and vanilla extract. Mix on low until creamy and homogenized.
- Add half of the dry mixture into the butter mixture. With a rubber spatula, mix until just combined. Add other half and mix until no more dry bits. Don't overmix or it could change the texture of your chocolate chip cookies.
- Fold in chocolate chips. Add more or less according to your preference.
- On a baking sheet lined with parchment or a silicone baking mat, scoop dough with 1.5 tbsp cookie scoop (or scoop manually) and place on sheet spaced 2-3 inches apart.
- Bake at 350°F for 10-12 minutes. If you make them bigger, it will need to bake longer. Bake until edges are just golden brown.
- Take out and let cool for 5 minutes. Enjoy warm.
- Store in a loose fitted container at room temp. They should last 2-3 days. If they last that long.
Notes
I hope you try this recipe. If you tried this recipe, let me know in the comments below.