Vegan Chocolate Chip Cookies - These cookies achieve the perfect chewy center and crispy edge without any dairy or eggs. A clever combination of ingredients creates that classic cookie texture and rich flavor. They spread just enough and have those irresistible pools of melty chocolate in every bite.

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Vegan Chocolate Chip Cookies - When my friend went vegan, I was determined to make cookies she could actually enjoy. Store-bought versions were either dry or cakey. After tweaking the fat and sugar ratios, I landed on this chewy, golden batch in just 22 minutes flat. The key was letting the dough rest for 15 minutes—it hydrates the flour without eggs. These disappeared faster than my regular chocolate chip cookies ever have.

Dietary Notes

✓ Vegan Approved
✓ Dairy-Free
✓ Chewy Texture
✓ Crowd-Pleasing

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Why You'll Love This

Perfect Texture: No eggs or butter needed for chewiness.
Simple Swap: Flaxseed binds the dough like eggs.
One-Bowl Method: Minimal cleanup required.
Allergy-Friendly: Free from common allergens (check chocolate).

Vegan Chocolate Chip Cookies

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 15

🔥 Cook Time: 12min

🥨 Yield: 24

🍞 Method: Baking

🌾 Diet: Vegan

★ ★ ★ ★ ★

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restaurant Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup vegan butter, softened
¾ cup brown sugar
½ cup granulated sugar
1 flax egg
2 tsp vanilla extract
1 ½ cups vegan chocolate chips

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✏️

All-purpose flour Measure flour by spoon-and-level to avoid dense cookies. Proper flour balance gives chewy centers with crisp edges.
Baking soda Baking soda creates spread and browning for classic cookie texture. Make sure it is fresh for reliable rise.
Salt Salt sharpens chocolate flavor and balances sweetness. It keeps vegan cookies from tasting flat.
Vegan butter, softened Softened vegan butter creams like regular butter for a tender cookie crumb. Coconut oil works but can make cookies thinner.
Brown sugar Brown sugar adds moisture for chewy texture and caramel notes. It is key for soft centers in vegan cookies.
Granulated sugar White sugar supports crisp edges and helps cookies brown. The mix of sugars creates balanced texture.
Flax egg Flax egg binds dough like eggs and adds chew. Let it gel fully so the dough holds together and bakes evenly.
Vanilla extract Vanilla boosts chocolate-chip flavor and gives bakery-style aroma. Use pure vanilla for best taste.
Vegan chocolate chips Use quality chips for smooth melt and strong chocolate flavor. Chopped vegan chocolate also gives gooey pockets.

list_alt Instructions

1

Preheat oven to 350°F. Line baking sheets with parchment paper. Prepare flax egg and set aside for 5 minutes to thicken.
2

In a medium bowl, whisk together flour, baking soda, and salt.
3

In a large bowl, beat vegan butter, brown sugar, and granulated sugar with an electric mixer until creamy, about 2 minutes.
4

Beat in the prepared flax egg and vanilla extract until combined.
5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6

Fold in the vegan chocolate chips. The dough will be thick.
7

Scoop dough into 1.5-tablespoon balls and place 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are golden but centers look soft.
8

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

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Calories 150

Protein 1g

Carbs 20g

Fiber 1g

Sugar 12g

Fat 8g

Sodium 120mg

Potassium N/A

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Serving Suggestions

Serve cookies slightly warm or at room temperature with a glass of plant-based milk. They are perfect for lunchboxes, bake sales, or a quick snack. For a special touch, sandwich a scoop of vegan ice cream between two cookies.

How to Store?

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months, or freeze scooped dough balls on a baking sheet before transferring to a freezer bag. Bake frozen dough balls directly, adding 1-2 minutes to baking time.

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