The Best Vegan Chocolate Chip Cookies – Soft & Chewy

Vegan Cookies have been a hit or miss for me for such a long time. When I published this post originally, I was sure I got it right. And to a large extent I did. However, tastes change. I find myself these days craving bakery style cookies. You know what I’m saying? Large, big chocolate chunks with a dash of sea salt. Let me share with you how I make the best vegan chocolate chip cookies ever.

P.S. : This post was originally published on Jan 25, 2018.

Vegan Soft Chocolate Chip Cookies

Chocolate chip cookies are very simple, yet very hard to master. Don’t feel bad if you don’t get it the first time, just keep on trying. You’ll get it, I promise. Vegan cookies are especially tricky, since we are not using eggs.

That said, here is what we are going to use:

1. All-purpose flour: the main binding agent in this recipe. In this recipe we will use 1 1/2 cups + 2 tbsp of all purpose flour. The extra 2 tbsp are important, trust. If you skip them your cookies will turn out flat and too wet.
2. Light brown sugar and granulated sugar: brown sugar is for the flavor, white sugar is to help build that chewy texture we all love.
3. Vegan Chocolate: I am not a fan of chocolate chips. I find them too small, and kind of a tease. You know? Instead I opted for a vegan dark chocolate bar that I chopped with a knife. I like the randomness of the shapes and the rustic look it gives to the cookies. Feel free to use any kind of chocolate you like. It’s all good.
4. Vanilla extract: In the video, you will notice that I have used white vanilla. That’s all I had on hand on shooting day. You can just stick to regular vanilla extract.
5. Coconut oil/vegan butter: If you don’t like the taste of coconut oil, you can use vegan butter. I will however let you know that in this recipe you will not notice the taste of coconut.
6. Non-Dairy Milk: I used oat milk on shooting day. You can use any kind you have on hand. My advice is : stick to a neutral tasting non-dairy milk.
7. Maple Syrup: I am a Canadian blogger. I don’t need an excuse to put maple syrup in anything. Real talk though, maple syrup is a great flavor enhancer. It has a mineral flavor that regular sugar lacks.
8. Baking Soda.
9. Pinch of salt.

So, do you have all of these ingredients in your pantry?

Let’s get our Bake-on (Not Bacon).

How To make Vegan Chocolate Cookies

Follow these 4 easy steps and you will get it right every time. If you are more of a video person, skip down the bottom of the recipe card. I got you covered.

1. To a large bowl, add sugar, brown sugar, maple syrup and coconut oil. Mix until the sugars and oil are well combined. Add your milk and vanilla extract and vigorously mix until your mixture thickens; like caramel almost.
2. If you are using a chocolate bar, roughly chop it and set aside.
3. Add your dry ingredients to the mix (salt, flour and baking soda). Carefully fold until well combined. Add in your chopped chocolate bar and fold again. Cover with plastic wrap and let chill in the refrigerator for at least 1 hour.
4. Pre-heat your oven at 350. Using an ice cream scoop, take some of your cookie dough and roll it into balls. Place your cookies on a cookie tray (covered with parchemin paper). Bake for 12-14 minutes or until golden brown. Your cookies should be very soft to the touch.Let them cool for 2 minutes, then using a metal spatula, carefully move them to a cooling rack. Let them cool completely and enjoy with a tall glass of almond milk!

F.A.Q.

Are vegan cookies healthy? No. They are packed with sugar. They’re cookies … Enjoy them in moderation and don’t turn into the cookie monster.

Do they taste different than regular cookies? The difference is hardly noticeable. Regular chocolate chip cookies have eggs which makes them a little lighter and their texture a bit stronger. Taste-wise, they are perfect. You will not be able to differentiate.

Do I have to refrigerate my cookie dough before baking? No, but for best results, I would advise you to.

Can I sub the light brown sugar for something else? Yes, one of these four options will work:

1. Coconut sugar.
2. Brown sugar.
3. Raw cane sugar.

Can I freeze this cookie dough? Yes, you can. Form it into cookie dough balls just like the video shows, store in a zip lock bag and freeze (will stay good for at least 2 months). You can cook it from frozen. Just add a couple minutes to your timer to make sure that it does cook properly.

Vegan Chocolate Chip Cookies Recipe

Print Pin

5 from 3 votes

Vegan Chocolate Chip Cookies

These are my personal favourite vegan chocolate chip cookies

Course Dessert

Cuisine Vegan

Keyword Best, Chocolate Chip, Cookies, Easy, vegan

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 1 hour

Servings 12 Cookies

Calories 254kcal

Author Idriss

Ingredients

Wet Ingredients

• ½ cup melted vegan butter or coconut oil
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup non-dairy milk
• 1 tsp vanilla extract
• 3 tbsp maple syrup
• 100 g vegan dark chocolate

Dry Ingredients

• 1 1/2 cup + 2 tbps All purpose flour
• 1/2 tsp baking soda
• pinch of salt

Instructions

• To a large bowl, add sugar, brown sugar, maple syrup and coconut oil. Mix until the sugars and oil are well combined. Add your milk and vanilla extract and vigorously mix until your mixture thickens; like caramel almost.
• Add your dry ingredients to the mix (salt, flour and baking soda). Carefully fold until well combined. Add in your chopped chocolate bar and fold again. Cover with plastic wrap and let chill in the refrigerator for at least 1 hour.
• Pre-heat your oven at 350. Using an ice cream scoop, take some of your cookie dough and roll it into balls. Place your cookies on a cookie tray (covered with parchemin paper). Bake for 12-14 minutes or until golden brown. Your cookies should be very soft to the touch.
• Let them cool for 2 minutes, then using a metal spatula, carefully move them to a cooling rack. Let them cool completely and enjoy with a tall glass of almond milk!

Video

Nutrition

Serving: 1cookieCalories: 254kcal

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