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Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 14-16 minutes
  • Total Time: 30 minutes
  • Yield: 12 large cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

These vegan chocolate chip cookies are so insanely good! They taste just like your traditional chocolate chip cookies but are completely plant-based. And they're super easy to make with only a few simple ingredients.


Ingredients

Scale
  • 1 tablespoon flax meal (aka ground flax seed) + 3 tablespoons water to make your "flax egg"
  • 1/2 cup vegan butter (I used Miyoko's Cultured Vegan Butter)
  • 1/2 cup organic brown sugar
  • 1/4 cup organic sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour (can use gluten-free)
  • 1/2 teaspoon baking soda
  • A pinch of salt
  • 6 ounces vegan chocolate chips (or chunks)

Instructions

  1. Heat the oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper and set aside.
  2. Make the flax egg by mixing 1 tablespoon of ground flax meal with 3 tablespoons water in a small bowl. Set aside for 15-30 minutes to thicken; the flax egg must thicken before use.
  3. Add 1/2 cup vegan butter and the sugars to the bowl of a stand mixer fitted with a paddle or whisk attachment (you can also use a hand mixer).
  4. Beat until thoroughly combined, about 30 seconds. Add the flax egg and vanilla extract. Mix until combined.
  5. With the mixer on low, add in the flour, baking soda, and salt. Mix until combined and stir in the chocolate chips.
  6. Scoop the dough into 12 mounds about 2-tablespoons in size, and transfer them to the prepared baking sheets (6 cookies on each sheet). Use a medium-size cookie scoop to easily get uniformly sized cookies.
  7. Lightly press the mounded cookies down using your fingers just until the cookies are an even thickness.
  8. Bake the cookies, one sheet at a time, until they’re golden brown around the edges and set in the center, 14 to 16 minutes. Transfer to a wire cooling rack and allow to cool for 10 minutes before serving.

Notes

Use Cold Vegan Butter: Make sure your vegan butter is cold, not melted. I take mine right out of the refrigerator and add it directly into the mixing bowl.

No Need to Chill the Dough Before Baking: I tried it both ways, and my cookies turned out better when I did not chill the cookie dough before baking. One note: if you’re baking on a very hot day, you might need to cool the dough for a few minutes before baking.

Make Gluten-Free: You can make these cookies gluten-free by substituting the all-purpose flour with gluten-free all-purpose flour.

Storing and Freezing: Store baked cookies at room temperature in an air-tight container for up to 4 days. You can also store cookie dough in an air-tight container in the refrigerator for a day or two. Or in the freezer for up to 3 months.

Keywords: vegan chocolate chip cookies, vegan cookies