These vegan chocolate chip cookies are soft, chewy, simple to make, and don’t need a ton of ingredients. So chocolatey and delicious that no one will be able to tell they’re egg and dairy-free.
Why you’ll love this recipe:
This chocolate chip cookie recipe is made with simple ingredients that you probably already have in your pantry. They’re eggless, dairy-free, and can even be made gluten-free by swapping with your preferred gluten-free flour.
Helpful Baking Equipment to Make Chocolate Chip Cookies:
- Electric Mixer: A hand or stand mixer definitely comes in handy here. Creaming butter and sugar by hand is quite the task. Using an electric mixer makes this process much easier and the speed helps to cream the ingredients properly.
- Cookie Scoop: for measuring perfect cookie dough balls that will make uniform cookies.
Ingredients to Make Vegan Chocolate Chip Cookies:
- Vegan Butter: I like to use unsalted vegan butter. My go-to brands are usually Miyoko’s or Earth Balance butter sticks.
- Sugars: granulated sugar and light brown sugar.
- Applesauce: this is the replacement for eggs.
- Vanilla Extract: for the delicious, warm flavor.
- Flour: all-purpose flour is perfect for this recipe or a gluten-free 1:1 flour if needed.
- Baking Soda & Baking Powder
- Sea Salt: to help bring out the flavors and balance out the sweetness.
- Vegan Chocolate Chips: these are becoming easier to find in local groceries stores. I’m always able to find the Enjoy Life brand vegan chocolate chips.
How to Make Vegan Chocolate Chip Cookies:
- Preheat the oven to 375 ℉.
- Cream. Add the vegan butter, granulated sugar, and brown sugar to the mixing bowl. Using the whisk attachment, cream the butter and sugar until it is combined and slightly fluffy. Then add the applesauce and vanilla extract and continue to mix until fully incorporated.
- Whisk. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Mix. Add the dry ingredients to the creamed ingredients and mix until combined. This can be done with your whisk attachment or manually with a rubber spatula.
- Fold in the chocolate chips by hand using a rubber spatula or spoon until they are well incorporated.
- Scoop. Using a cookie scoop or a tablespoon, scoop the dough onto a baking sheet lined with parchment paper or a silicone baking mat. If you’re using a tablespoon, you may need to use 2-3 tablespoons of dough for a good-sized cookie.
- Bake for 12-14 minutes. Keep in mind that baking time may vary depending on your oven, so you’ll want to keep an eye on your cookies and look out for when your cookies have browned and crispy edges.
- Cool. Allow the cookies to cool and rest for 3-5 minutes before serving.
- Enjoy with a glass of dairy-free milk.
Tips & Tricks for the Perfect Vegan Chocolate Chip Cookies:
Measuring: It’s important not to pack the flour in the measuring cup. I like to use a tablespoon to scoop the flour into the measuring cup and then level it off. Too much flour will cause the cookies to have a cakey texture instead of the moist and chewy result that we’re looking for.
Room Temperature Ingredients: Having all of the ingredients ready at room temperature helps them to combine properly. Using ingredients with different temperatures can mess with the texture of your cookies and give you undesirable results.
Keep an Eye on Your Cookies: Baking temperature and times can vary depending on your kitchen and oven, so you’ll want to keep an eye on your cookies in the final few minutes of baking. Look for browned and crispy edges. The middle will still be a bit gooey and that’s okay as they will firm up while cooling.
Organic Sugars: Not all sugars are made using vegan processes. So I highly recommend using organic sugars to ensure that you’re not using a brand that processes the sugar using animal products.
Frequently Asked Questions:
Are Vegan Chocolate Chip Cookies Healthy?
The short answer is “No”. The base of these cookies is the same as regular chocolate chip cookies: butter and sugar. These are just made without dairy or egg products. But one could argue that they are certainly healthy for the soul.
How to Store Vegan Chocolate Chip Cookies?
These cookies can be stored on your kitchen counter at room temperature in an airtight container for up to 4 days. They’ll keep for about 7 days in the refrigerator and about 3 months in the freezer.
Can I Eat Raw Vegan Cookie Dough?
No. Raw flour carries harmful germs, like E. coli and salmonella, which can cause food poising. Do not consume raw cookie dough.
Can I use Coconut Oil instead of Butter for Vegan Chocolate Cookies?
Yes. You can use solid coconut oil in place of the vegan butter. I would recommend using refined coconut oil as it has a milder coconut flavor than the unrefined version.
More Vegan Dessert Recipes You’ll Love:
- Easy & Unbelievably Vegan Vanilla Cupcakes (Moist & Fluffy)
- The Best Vegan Strawberry Croissants (Cream Pan Copycat)
- Quick & Easy Vegan Buttercream Frosting (5 Ingredients)
Soft & Chewy Vegan Chocolate Chip Cookies
- Total Time: 24 minutes
- Yield: 12 cookies 1x
Description
These vegan chocolate chip cookies are soft, chewy, simple to make, and don’t need a ton of ingredients to make. So chocolatey and delicious that no one will be able to tell they’re egg and dairy-free.
Ingredients
- ½ cup Unsalted Vegan Butter
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- ¼ cup Unsweetened Applesauce
- 1 tsp Vanilla Extract
- 1 ½ cup All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Sea Salt
- 1 cup Vegan Chocolate Chips
Instructions
- Preheat the oven to 375 ℉.
- Add the vegan butter, granulated sugar, and brown sugar to a mixing bowl. Using an electric hand or stand mixer with a whisk attachment, cream together the butter and sugars.
- Add the vanilla extract and applesauce and continue to whisk until combined.
- In a separate bowl, add the flour, baking powder, baking soda, and salt. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Add the chocolate chips and mix by hand until they are well incorporated.
- Using a tablespoon or cookie scoop, roll 2-3 tablespoons of the cookie dough into a ball and place each dough ball about 2 inches apart onto a cookie sheet lined with aprchment paper.
- Bake for 12-14 minutes.
- Allow the cookies to cool and rest for 3-5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
