Description
Vegan Chocolate Chip Cookies are chewy and soft with molten centers packed with melty vegan chocolate chips. Made without dairy or eggs, this easy recipe uses simple pantry ingredients to create classic cookies with a plant-based twist.
Ingredients
Scale
- 2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour, sifted and spoon & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice)
Instructions
- Line a cookie sheet with parchment paper and measure out all ingredients to ensure smooth baking.
- In a medium bowl, whisk together the sifted flour, cornstarch, baking soda, and sea salt until fully combined. Set aside.
- In a large bowl, whisk together melted vegan butter, light brown sugar, granulated sugar, dairy free yogurt or applesauce, and vanilla extract until smooth and creamy.
- Gradually add the dry flour mixture into the wet ingredients. Use a rubber spatula to fold it in gently, stopping just before all the flour is fully mixed to avoid overworking the dough.
- Gently fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Cover and chill the cookie dough in the refrigerator for at least 30 minutes, ideally 2 hours, to let the flavors develop and dough firm up.
- When the dough is nearly done chilling, preheat your oven to 350°F (175°C).
- Using a cookie scoop, portion about 1.5 tablespoons of dough for regular-sized cookies or 3 tablespoons for larger cookies onto the prepared baking sheet, spacing them evenly.
- Bake in the preheated oven for 10-12 minutes until the edges turn lightly golden and the cookies are set. The centers should look soft but not doughy.
- Remove from oven and let the cookies cool on the sheet for 10 minutes to firm up and hold together properly.
- Sprinkle extra sea salt on top if desired and enjoy. Store cookies at room temperature in an airtight container for up to 4 days, refrigerate for up to a week, or freeze for a month.
Notes
- Chill the dough for best results.
- Adjust baking time for larger cookies.
- Store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg