This vegan chocolate chip cookie recipe is truly fool-proof. If you’re craving that classic, gooey cookie, rich in chocolaty goodness, then this is the plant-based method for you. With simple ingredients and a straightforward process, your cravings will be satisfied in no time.
Why you’ll love this recipe
- Irresistible flavor. I can’t go past the indulgent taste of rich chocolate and buttery cookie dough, it’s always been one of my favourite combos, which is why I make these so often!
- Half-batch convenience. This recipe opts for a smaller batch size, perfect for smaller households or when you crave a quick baking session without all the leftovers.
- Customizable delight. Personalize your cookies by experimenting with different types of chocolate chips, or other mix-ins. Make each batch uniquely yours.
- Vegan butter. Classic dairy-free alternative, providing richness and flavor, essential for creating a tender and buttery texture in the cookies.
- Coconut oil. Adds moisture and helps bind the ingredients together, contributing to the chewiness of the cookies.
- Brown & white sugar. Sweetens and provides a subtle caramel flavor. They also help to create the light and crispy edges to the cookies.
- All-purpose flour. Provides structure and bulk to the cookies, ensuring they hold their shape while baking.
- Baking soda: Acts as a leavening agent, helping the cookies rise and achieve a soft fluffiness.
- Flax egg. Acts as a binder, replacing traditional eggs and helping to hold the cookie dough together while adding moisture. This is made by mixing flaxseed meal with water.
- Sea salt. My cookies are never complete without a little bit of salt to help that sweetness shine.
- Vanilla extract. To taste.
- Vegan chocolate chips. The star ingredient, I try to ensure each bite is packed with chocolate. You can also try chocolate chunks.
How to make vegan chocolate chip cookies
Step 1: Prepare your flax egg. Combine 1 tablespoon of ground flaxseeds with 3 tablespoons warm water. Stir well and leave to sit for 10 minutes.
Step 2: Mix the wet ingredients & sugar. In a large bowl, combine warm melted vegan butter and coconut oil with the brown sugar, white sugar, sea salt and vanilla extract. Whisk well to combine. Add your flax egg and continue to whisk.
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Step 3: Add remaining dry ingredients. Add flour and baking soda to the bowl and mix until the dough pulls away from the sides of the bowl easily. Try not to overmix. If it is still too sticky, add a few teaspoons of flour until the dough is more pliable. Stir in the chocolate chips and then cover bowl with cling film or Saran wrap and leave the dough in the fridge to chill for at least 2 hours. For best results leave it to chill overnight.
Step 4: Prepare to bake. Preheat oven to 165 degrees Celsius (325 Fahrenheit) and line a baking sheet with parchment paper. Grab your cookie dough and roll into 1 inch balls. Once all of your dough is used up, take 2 balls of cookie dough and press them together, stacked vertically, forming a cookie dough snowman of sorts. You should end up with 12 cookies. A cookie scoop or spatula will always help in getting the most out of your batter.
Step 5: Bake and enjoy! Bake cookies for 14-17 minutes or until golden on the edges. Leave the warm cookies on the baking tray for another 3-4 minutes before removing. Allow cookies to cool entirely on a cooling rack before storing in an air-tight container.
Tips to make the best recipe
- Prepare in advance. The dough for this recipe can be store in the fridge for up to 3 to 5 days before baking. Chilling helps solidify the fats in the dough, resulting in cookies with a chewy texture and preventing excessive spreading.
- Use high-quality ingredients. Opt for a high-quality vegan butter and dark chocolate chips. Miyoko’s Creamery and Enjoy Life Foods, respectively, are a great place to start for any vegan chocolate chip cookie recipe.
- Don’t overmix the dough. When adding the dry ingredients, mix until just combined to avoid overworking the dough, which can lead to tough cookies on the inside.
- Adjust sweetness to taste: Experiment with the ratio of brown sugar and white sugar to suit your preference for sweetness. You can also try reducing the sugar slightly if you prefer less sweetness.
To Store: Allow the cookies to cool completely before transferring them to an airtight container or resealable plastic bag. Stored at room temperature, they should remain fresh for up to 5 days.
To Freeze: For longer storage, you can freeze the cookies in a freezer-safe container for up to 2 months.
More vegan cookie recipes to try
Frequently asked questions
While you can experiment with different flours, it may alter the texture and consistency of the cookies. You may need to make further adjustments, such as increasing the amount of binding agent (like flax eggs) or adjusting the baking time.
Yes, you can experiment with different sweeteners such as coconut sugar, maple syrup, or agave nectar. Keep in mind that each sweetener may alter the taste and texture of the cookies.
You can experiment with other egg substitutes such as chia seeds, mashed banana, or applesauce. However, keep in mind that each substitute may affect the texture and flavor of the cookies differently, so adjustments may be needed.
Vegan Chocolate Chip Cookie Recipe
- 1 tablespoon flax seed meal
- 3 tablespoons water warm
- Prepare your flax egg by combining 1 tablespoon of flax seed meal with 3 tablespoons warm water. Stir well and leave to sit for 10 minutes.
- In a large bowl, combine warm melted vegan butter and coconut oil with brown sugar, white sugar, sea salt and vanilla extract. Whisk well to combine.
- Add flax egg to mixture and whisk well.
- Add flour and baking Soda to mixture and mix till dough pulls away from the bowl. If it is still too sticky, add a few teaspoons of flour. Avoid overmixing
- Stir in vegan dark chocolate chips and then cover the bowl with cling film and leave the dough in the fridge to refrigerate overnight.
- On the next day, preheat oven to 165 degrees Celsius (325 Fahrenheit) and line a cookie sheet with non-stick baking paper.
- Grab your cookie dough and roll it into 1 inch balls. Once all of your dough is used up, take 2 balls of Cookie Dough and press them together, stacked vertically, forming a cookie dough snowman of sorts. You should end up with 12 cookies.
- Bake cookies for 14-17 minutes or until golden on the edges.
- Leave warm cookies on baking tray for another 3-4 minutes before removing.