Chewy Vegan Chocolate Chip Cookies
The best vegan chocolate chip cookies - crispy on the edges, soft and gooey in the center, and loaded with melted chocolate in every bite. Made with simple pantry staples and completely dairy-free and egg-free.
Ingredients
- 1/2 cup vegan butter, slightly softened (tub-style recommended)
- 1 cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1/4 cup plant-based milk (almond, oat, soy, or cashew)
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour (240g - spoon and level, do not scoop)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Add vegan butter, packed brown sugar, and granulated sugar to a large bowl. Using a handheld mixer or stand mixer, cream together on medium speed for 1–2 minutes, until just combined. Do not over-mix.
- Add the plant-based milk and vanilla extract. Mix briefly to combine.
- Add the all-purpose flour, baking soda, and salt. Fold together with a spatula until evenly combined. Do not over-stir.
- Stir in the vegan chocolate chips until evenly distributed throughout the dough.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (up to overnight for best results).
- When ready to bake, preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Scoop dough into balls approximately 1.5 inches wide. Roll gently between your palms and place on the prepared baking sheet, spacing 2 inches apart. Makes approximately 15 cookies.
- Bake on the middle rack for 12 minutes. Remove from the oven while the centers still appear slightly underdone - this is correct and intentional.
- Let cookies cool on the hot baking sheet for 5–10 minutes before transferring. They will firm up and de-puff as they cool, resulting in a soft chewy center with crispy edges.
- Enjoy warm - best fresh from the oven!
Notes
- Flour measurement is critical: Spoon flour gently into the measuring cup and level off with a flat edge. Do not scoop directly from the bag. For accuracy, weigh 240 grams.
- Do not over-bake: Cookies should look underdone when removed from the oven. They continue to cook on the hot pan as they cool.
- Middle rack: Baking on the middle rack gives softer cookies. Lower rack produces crispier bottoms.
- Chilling is key: At minimum, chill 30 minutes. For best flavor and texture, chill 1 hour or overnight. Dough can be refrigerated up to 3 days.
- Prevent spread: Don't over-cream the butter and sugar. Chill the dough. Measure flour accurately.
- High altitude (3,500+ ft): Add 2 tablespoons flour and remove 2 tablespoons sugar to prevent over-spreading.
- Freezing dough: Roll into balls, freeze on a sheet for 30 minutes, transfer to a zip-lock bag, freeze up to 1 month. Bake from frozen, adding 2–3 minutes to baking time.
- Storage: Store baked cookies in an airtight container at room temperature up to 4–5 days. Add a slice of bread to keep them soft.
- Calories: 245
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 3g