Best Vegan Chocolate Chip Cookies

These really are The Best Vegan Chocolate Chip Cookies! They’re loaded with chocolate chips and topped with flaky sea salt, making them totally irresistible!

Hello! Today, I’m sharing my second cookie recipe with you for COOKIE WEEK! In case you missed it, on Monday, I posted these delicious Vegan Soft and Chewy Molasses Cookies, and I can’t stop eating them this holiday season! Today, I’m sharing my version of the Best Vegan Chocolate Chip Cookies recipe, and I think you will love them!

I took a poll on Instagram a few weeks ago, asking about the best vegan chocolate chip cookies: taste or healthy ingredients? While a few people said healthy ingredients, most people said taste. 🙂

Vegan Chocolate Chip Cookie Ingredients

• All-Purpose Flour – I just used regular all-purpose flour for this recipe because I wanted them to taste like classic chocolate chip cookies. I haven’t used gluten-free flour myself, but I’m sure an all-purpose gluten-free flour blend with xantham gum would work, too.
• Baking Powder and Baking Soda – I used to use just baking soda in my chocolate chip cookie recipe, but recently added just 1/4 teaspoon of baking powder, and I feel like it helps make them nice and thick. I always prefer to use aluminum-free baking soda.
• Salt – I just add 1/4 teaspoon salt to the recipe, but I also like to top the freshly baked cookies with a pinch of coarse sea salt. It’s totally optional, though!
• Vegan Butter – I’ve made these cookies with Earth Balance vegan butter and the new Country Crock plant-based butter, which work great!
• Brown Sugar – I like to use light brown sugar to keep the cookies a lighter color, but dark brown sugar would also work.
• Granulated Sugar – I’ve made these cookies with regular granulated and white cane sugar. Both work great!
• Vegan Egg Substitute – I like to use ground golden flaxseed because it is mild in flavor and helps keep the cookies a lighter color. Most vegan egg substitutes will work, though!
• Vanilla Extract – Vanilla extract adds a nice flavor that compliments the chocolate flavor in the cookies.
• Chocolate Chips – You want to use vegan chocolate chips. I like to use Enjoy Life Foods vegan dark chocolate morsels, but their chocolate chunks or even mini chocolate chips will work, too.

How To Make The Best Vegan Chocolate Chip Cookies

These chocolate chip cookies are really easy to make! There are only a few steps:

1. Prepare your vegan egg and set it aside until ready to use. In a medium-sized bowl, mix together the flour, baking soda, baking powder, and salt.  
2. Next, add the softened butter and brown and white sugar to a large bowl. Use an electric mixer to beat the butter and sugar together until light and fluffy, about 3 minutes. You want to make sure the butter is completely softened at room temperature.
3. Add the vegan egg and vanilla extract and beat again until everything is combined.
4. Add the flour mixture to the butter and sugar mixture and beat until everything comes together and you can easily form the batter into a ball.
5. Add the chocolate chips and mix until they’re completely incorporated.
6. You can bake these cookies immediately if you want to, but I prefer to chill the dough for at least an hour before baking. If needed, the dough can be chilled up to about 5 days in the refrigerator.
7. Preheat oven to 350 degrees F. Form the dough into balls, any size you like, and place on a baking sheet. Bake cookies until the bottom is just browned but the top still looks a little bit underdone (they will finish cooking as they cool, and this ensures they are gooey on the inside).  Cookies will take about 10 minutes in total. I like to take the cookies out after about 5 minutes and bang the cookie tray on the top of the oven so that they aren’t quite as thick. Sometimes, I do that a few times during the cooking process.
8. Remove the cookies from the oven and place them on a cooling rack until ready to eat.

Vegan Chocolate Chip Cookie Recipe Frequently Asked Questions

• Do I really need to chill the dough before baking it? Chilling the cookie dough before baking it is important so your cookies don’t spread too much.  They’ll still taste good if you don’t chill the dough, but they will probably be much thinner than I prefer.
• How do I know when they’re perfectly done? I like to keep a close eye on my cookies while they bake. I don’t want them to brown too much on the top, so I take them out just a touch before I think they’re done so they’re extra gooey inside. I know everyone has their own chocolate chip cookie preferences, though!
• Can I freeze the cookie dough? Yes, it can be frozen in an airtight container (I prefer a Ziploc freezer bag) for up to 3 months. Let it thaw in the refrigerator before using.
• Can I refrigerate the dough before using it? Yes, I recommend chilling it for at least 2 hours, but it can also be refrigerated for about 5 days.
• What is the best way to store the cookies? I like to store my cookies on the counter in an airtight container with a slice or two of bread.  The bread helps to keep the cookies nice and soft.

Have a question about this Vegan Chocolate Chip Cookie Recipe? Ask me in the comment section below, and I’ll get back to you ASAP!

Looking for more cookie recipes?

Oatmeal Cookies with Chocolate and Dried Cranberries

Vegan Soft and Chewy Ginger Molasses Cookies

Chick and Chewy Maple Cookies

No Bake Smores Cookies

Maple Sweet Potato Cookies

The Best Vegan Chocolate Chip Cookies

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• Author: She Likes Food
• Total Time: 32 minutes
• Yield: 12-20 1x
• Diet: Vegan

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Description

These really are the Best Vegan Chocolate Chip Cookies!  You won’t be able to eat just one!

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Ingredients

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• 1 3/4 cup all purpose flour, GF AP flour would probably work too
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup softened vegan butter
• 1/2 cup light brown sugar
• 1/4 cup cane sugar or granulated sugar
• 2 teaspoons vanilla extract
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 2 minutes)
• 3/4 cup chocolate chunks or chocolate chips, or more if you like!
• Flaky sea salt (optional)

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Instructions

1. Prepare your vegan egg and set aside until ready to use.  Mix together the flour, baking soda, baking powder and salt in a medium sized bowl.
2. Next, add your softened butter to a large bowl, along with the brown and white sugar.  Use an electric mixer to beat the butter and sugar together until light and fluffy, about 3 minutes.  You want to make sure the butter is completely softened at room temperature.
3. Add in the vegan egg and vanilla extract and beat again until everything is combined.
4. Add the flour mixture to the butter and sugar mixture and beat until everything comes together and you can easily form the batter into a ball.
5. Add in the chocolate chips and mix until they’re completely incorporated.
6. You can bake these cookies immediately if you want to, but I prefer to chill the dough for at least an hour before baking.  Dough can be chilled up to about 5 days in the refrigerator if needed.
7. Pre-heat oven to 350 degrees F.  Form the dough into balls, any size you like, and place on a baking sheet.  Bake cookies until the bottom is just browned but the top still looks a little bit underdone (they will finished cooking as they cool and this will ensure that they are gooey on the inside).  Cookies will take about 10-20 minutes total, depending on how big you make them. I like to take the cookies out after about 10 minutes and bang the cookie tray on the top of the oven so that they aren’t quite as thick.  Sometimes I do that a few times during the cooking process.
8. Remove cookies from the oven and place on a cooling rack until ready to eat.

Notes

Recipe makes 12-20 cookies, it just depends on how big you make them.

• Prep Time: 20 mins
• Cook Time: 12 mins
• Category: Dessert, Vegan
• Method: Oven
• Cuisine: American

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