Indulge in the ultimate vegan treat with these irresistible Vegan Chocolate Chip Cookies! Forget everything you thought you knew about plant-based baking, because these cookies are a revelation. Each bite delivers a perfect harmony of soft, chewy centers and delightfully crispy edges, bursting with rich, melty chocolate chips. Crafted with simple, wholesome ingredients like applesauce and coconut oil, this recipe promises homemade goodness that’s not just easy to make, but incredibly rewarding. Prepare for this to become your new favorite go-to cookie recipe, whether you’re vegan or simply seeking a dairy-free dessert that sacrifices nothing in flavor or texture.
There’s an unparalleled joy in creating something truly delicious from scratch, and these vegan chocolate chip cookies bring that joy in abundance. I am absolutely thrilled to share this recipe, which has quickly become a beloved staple in my kitchen. What makes these cookies truly special isn’t just their plant-based nature; it’s their exceptional texture and flavor that rivals, and often surpasses, traditional chocolate chip cookies.
Picture this: a cookie with a golden-brown exterior, slightly crisp at the edges, giving way to an incredibly soft, moist, and chewy interior. Every crevice is filled with generous pools of melted chocolate, offering that perfect balance of sweetness and rich cocoa. This isn’t just a “good for vegan” cookie; it’s a phenomenal chocolate chip cookie, period. The texture is reminiscent of some of my most popular recipes, like my chewy coconut cookies and my molasses chocolate chip cookies, but somehow, even more elevated. It’s the kind of cookie that leaves you wondering how something so simple could taste so divine.
Why These Vegan Chocolate Chip Cookies Are a Must-Try
When developing this recipe, the goal was to create a dairy-free chocolate chip cookie that everyone—vegans, vegetarians, and omnivores alike—would adore. We focused on achieving that classic cookie perfection: incredible texture, rich flavor, and effortless preparation. Here’s what makes these cookies truly stand out:
- Unmatched Texture: These cookies boast a truly remarkable balance of textures. They feature wonderfully crisp edges that provide a delightful crunch, while the centers remain incredibly soft, gooey, and chewy. It’s the ideal textural contrast that makes each bite exciting and satisfying.
- No Chilling Required: One of the biggest time-savers in this recipe is that there’s absolutely no need to chill the dough. You can mix, scoop, and bake almost immediately, making it perfect for those spontaneous cookie cravings or when you need a quick dessert. From start to finish, you can have warm, freshly baked cookies in under 30 minutes!
- Generously Loaded with Chocolate: We believe a chocolate chip cookie should live up to its name. This recipe calls for a generous amount of vegan chocolate chips, ensuring that every single bite is packed with melty, decadent chocolate goodness.
- Made with Accessible Ingredients: You won’t find any obscure or hard-to-find items on this ingredient list. We use common pantry staples like applesauce and coconut oil, making this recipe approachable for any home baker. These easy-to-source components contribute to the cookie’s fantastic flavor and texture.
- Effortlessly Simple: Despite the gourmet results, the process for making these cookies is straightforward and beginner-friendly. With clear step-by-step instructions, even novice bakers can achieve perfect results every time.
Essential Ingredient Insights for Success
While the ingredients for these vegan chocolate chip cookies are simple, understanding their specific roles and nuances is key to achieving the best possible results. Every component is chosen for its contribution to flavor, texture, and structure.
- Vegan Butter: This is the foundation of our cookies’ rich flavor and structure. I highly recommend using a high-quality, unsalted stick vegan butter, such as Earth Balance (the blue box). If you can only find salted vegan butter (like the yellow box Earth Balance), be sure to omit the additional salt listed in the recipe to prevent your cookies from becoming too salty. It’s crucial that the butter is softened to room temperature – not melted, but pliable enough to easily press your finger into it. This ensures it creams properly with the sugars and coconut oil, creating a light and airy base.
- Coconut Oil: This ingredient plays a vital role in the cookie’s unique texture, contributing to both the crispy edges and chewy interior. It also adds a subtle richness. No substitutions are recommended for coconut oil in this particular recipe, as its specific fat composition is integral to the desired outcome. Like the vegan butter, ensure the coconut oil is softened to a similar consistency – not liquid, but soft enough to blend smoothly. If it’s firm, a quick 5-second microwave burst should do the trick.
- Sugars – Brown & Cane: The combination of light brown sugar and cane sugar is intentional. Brown sugar provides moisture and chewiness, along with a hint of molasses flavor, which deepens the cookie’s complexity. Cane sugar contributes to the crispness of the edges and helps the cookies spread beautifully. While you could technically use only cane sugar, the cookies will lack some of their signature chewiness and depth of flavor. This duo is truly the secret to a perfectly balanced cookie.
- Applesauce: As a fantastic plant-based binder and moisture provider, unsweetened applesauce is our chosen egg replacer. It helps keep the cookies soft and moist without adding an overpowering apple flavor. It also aids in the overall structure and browning. Ensure you’re using plain, unsweetened applesauce for the best results.
- Vanilla Extract: Don’t underestimate the power of good vanilla! It enhances all the other flavors in the cookie, adding warmth and depth. Use pure vanilla extract for the most authentic taste.
- All-Purpose Flour: Standard all-purpose flour provides the necessary structure for these cookies. For those seeking a gluten-free option, a 1:1 gluten-free baking flour blend should work as a direct substitute. However, always check that your specific GF blend contains xanthan gum, or add it if necessary, to ensure the cookies hold together well.
- Leavening Agents (Baking Soda & Baking Powder): This dynamic duo ensures our cookies rise beautifully and achieve that soft, airy texture. Baking soda reacts with the brown sugar and applesauce to create lift, while baking powder provides additional aeration, preventing overly dense cookies.
- Salt: A crucial ingredient often overlooked, salt balances the sweetness of the sugars and chocolate, enhancing all the other flavors. If you’re using salted vegan butter, remember to omit the extra salt called for in the recipe to avoid an overly salty taste.
- Vegan Chocolate Chips: The star of the show! Always double-check labels to ensure your chocolate chips are certified vegan. Brands like Enjoy Life, Nestle Allergen-Free, or Pascha are excellent choices. You can use standard chips, mini chips, or even chopped vegan chocolate bars for delightful pools of melted chocolate. The quality of your chocolate will significantly impact the final flavor, so opt for your favorite rich, dairy-free variety.
Step-by-Step Guide to Baking Perfect Vegan Chocolate Chip Cookies
Baking these vegan chocolate chip cookies is a delightful process, and following these steps carefully will ensure you achieve cookie perfection every single time. Get ready to fill your kitchen with the most incredible aroma!
Step 1: Prepare Your Baking Environment
Before you begin mixing, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking, making cleanup a breeze. Having everything ready beforehand streamlines the baking process.
Step 2: Cream the Fats and Sugars
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the softened vegan butter, softened coconut oil, light brown sugar, and cane sugar. Beat these ingredients together on medium speed for about 1 to 2 minutes, or until the mixture is light, fluffy, and well combined. This creaming process incorporates air into the butter and sugar, which is crucial for the cookies’ texture, contributing to their ultimate softness and slight rise. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Step 3: Incorporate Wet Ingredients
To the creamed butter and sugar mixture, add the applesauce and vanilla extract. Beat again on medium speed for another minute until all the wet ingredients are fully incorporated and the mixture is smooth. The applesauce will seamlessly blend in, contributing moisture and acting as our plant-based egg replacer. This step ensures a cohesive wet base for our dough.
Step 4: Combine Dry Ingredients Separately
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking dry ingredients together ensures that the leavening agents and salt are evenly distributed throughout the flour. This prevents pockets of unmixed ingredients and guarantees a consistent rise and flavor in every cookie.
Step 5: Gradually Add Dry to Wet Ingredients
Slowly add the dry ingredient mixture to the wet ingredients in the large mixing bowl. Mix on low speed, or by hand with a sturdy spatula, until just combined. Be patient, as it might take 30-60 seconds for the dough to fully come together and form a cohesive mass. Avoid overmixing, as this can develop the gluten in the flour too much, leading to tough, dense cookies. Stop mixing as soon as no streaks of flour remain.
Pro Tip: If the dough seems too dry or isn’t coming together after a minute of mixing, add 1 tablespoon of your preferred plant-based milk (almond, soy, oat) at a time, mixing until the dough reaches a pliable consistency.
Step 6: Fold in the Vegan Chocolate Chips
Once the dough is formed, gently fold in the vegan chocolate chips by hand using a spatula. This ensures the chocolate is evenly distributed without crushing the chips or overworking the dough. A few seconds on low speed with an electric mixer can also work if you’re careful, but hand-folding offers more control.
Step 7: Scoop the Cookie Dough
Using a 2-tablespoon ice cream scoop or a similar size, scoop mounds of dough and place them onto the prepared baking sheets. These cookies are on the larger side, so make sure to space them at least 3 inches apart to prevent them from spreading into each other during baking. You should get about 12-13 generously sized cookies from this recipe.
Step 8: Bake to Golden Perfection
Bake the cookies for 9-12 minutes. Baking times can vary depending on your oven, so keep a close eye on them, especially after the 9-minute mark. You’re looking for edges that are nicely set and golden brown, while the centers still appear slightly soft and perhaps a little undercooked. This slight underbaking is the secret to their ultimate chewy texture once cooled. Do not overbake!
Step 9: Cool and Enjoy!
Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This crucial resting period allows them to firm up and continue to cook slightly from residual heat. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. While they are tempting to eat immediately, allowing them to cool thoroughly improves their texture and makes them easier to handle. Enjoy your warm, freshly baked vegan chocolate chip cookies!
Expert Tips and Tricks for Cookie Perfection
Achieving the perfect vegan chocolate chip cookie is an art, but with these tips, you’ll master it in no time. These insights will help you avoid common baking pitfalls and elevate your cookie game.
- The Importance of Softened Fats: Ensuring your vegan butter and coconut oil are properly softened is paramount. To test, gently press your finger into the stick of butter – it should leave an indentation easily without the butter being oily or melted. If too cold, microwave in 5-7 second bursts until just right. If it’s too soft or melted, the cookies will spread excessively and have a greasy texture. This foundation is critical for the creaming process and the final cookie texture.
- Do Not Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten in the flour, resulting in tough, dense cookies. A stand mixer is great for the creaming stage, but for the dry ingredients, switch to low speed or finish by hand with a spatula.
- Even Scooping for Even Baking: Use an ice cream scoop to ensure uniform cookie size. This leads to consistent baking times across the entire batch, preventing some cookies from being underdone while others are overbaked.
- Give Them Space: Always space your cookie dough mounds at least 3 inches apart on the baking sheet. These cookies spread, and proper spacing prevents them from merging into one giant cookie blob.
- Underbake Slightly for Chewy Centers: The key to that coveted soft and chewy center is to slightly underbake your cookies. The edges should be golden, but the centers should still look a bit soft and perhaps even slightly glossy. They will continue to cook and set on the hot baking sheet after removal from the oven.
- Cooling is Crucial: Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. Vegan cookies can be delicate when hot, and this cooling period allows them to firm up, making them less likely to break when moved. Complete cooling on a wire rack ensures air circulation, preventing soggy bottoms.
- Oven Temperature Consistency: Every oven is different. Investing in an inexpensive oven thermometer can help you verify your oven’s actual temperature, ensuring optimal baking conditions. If your oven runs hot or cold, adjust accordingly.
- Enhance Flavor with a Sprinkle of Sea Salt: For an extra gourmet touch, consider sprinkling a tiny pinch of flaky sea salt (like Maldon) on top of the cookie dough balls just before baking. This provides a delightful contrast to the sweet chocolate and enhances the overall flavor profile.
- Baked Cookies: Allow the baked cookies to cool completely to room temperature. Then, place them in a single layer on a baking sheet and freeze for about 30 minutes until solid. Transfer the frozen cookies to a freezer-safe bag or airtight container, layering them with parchment paper to prevent sticking. They can be stored in the freezer for up to 1 month. When ready to enjoy, simply thaw them at room temperature or warm them gently in the microwave or a low oven for a few minutes.
- Dough Balls: Scoop the raw cookie dough into individual balls and place them on a parchment-lined baking sheet. Freeze until solid (about 1-2 hours). Once frozen, transfer the dough balls to a freezer-safe bag or container. They can be kept in the freezer for up to 3 months. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake as directed, adding an extra 2-4 minutes to the baking time.
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- Irresistibly Fudgy Vegan Brownies – Chewy, moist, and intensely chocolatey brownies that will satisfy any sweet tooth.
- Decadent Vegan Chocolate Cake – A moist, rich, and celebratory chocolate cake that’s perfect for any special occasion.
- 1/2 cup dairy free butter, softened
- 2 tbsp coconut oil , softened
- 3/4 cup light brown sugar
- 1/4 cup cane sugar
- 2 tbsp applesauce
- 1 tsp vanilla extract
- 1 1/3 cup all purpose flour + 2 tbsp
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup chocolate chips, dairy free
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, cream together the softened vegan butter, softened coconut oil, brown sugar, and cane sugar for about 1 minute until light and fluffy. Then, add the applesauce and vanilla extract and whisk until fully combined.
- In a separate medium bowl, stir together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix with an electric mixer on low speed, or by hand, until the dough just comes together. Do not overmix. If the dough seems too dry, add 1 tablespoon of plant-based milk until it reaches a pliable consistency. Last, gently fold in the vegan chocolate chips by hand.
- Use an ice cream scooper to scoop dough balls (approx. 2 tbsp each) onto the prepared baking sheets, ensuring they are at least 3 inches apart.
- Bake for 9-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions About Vegan Chocolate Chip Cookies
Salted vs. Unsalted Vegan Butter: Which Should I Use?
This is a critical distinction in baking! When working with vegan butter, it’s essential to check whether it’s salted or unsalted. Most recipes, including this one, assume unsalted butter to allow precise control over the salt content. If you’re using Earth Balance, the blue box typically indicates unsalted butter, meaning you should add the 1/2 teaspoon of salt specified in the recipe. However, if you’re using the yellow box, which is salted butter, you should completely omit the additional salt from the dry ingredients. Failing to do so can result in overly salty cookies.
Do I Need to Refrigerate the Cookie Dough?
Absolutely not! That’s one of the best features of this recipe. While many cookie recipes require chilling the dough for an hour or more to prevent excessive spreading, these vegan chocolate chip cookies are designed to be baked immediately. This means you can go from mixing bowl to warm, fresh cookies in about 25 minutes total, making them perfect for unexpected cravings or last-minute dessert needs. The careful balance of fats and leavening agents ensures they spread just right without chilling.
What’s the Best Way to Store These Cookies?
For optimal freshness and flavor, store your baked vegan chocolate chip cookies in an airtight container at room temperature for up to 48 hours. While they remain delicious for a couple of days, they truly taste best when enjoyed within 24 hours of baking. The texture is at its peak during this period, offering that perfect soft and chewy bite. To prolong their life, you can also freeze them.
Can I Freeze These Vegan Chocolate Chip Cookies?
Yes, these cookies freeze beautifully! There are two main ways to freeze them:
Freezing is a fantastic way to always have a fresh batch of vegan chocolate chip cookies ready to go!
More Irresistible Vegan Desserts to Explore
If you’ve fallen in love with these vegan chocolate chip cookies, you’ll be delighted to discover a world of other incredible plant-based treats that are just as easy and delicious to make. Expand your vegan baking repertoire with these fantastic recipes:
If you’ve baked these amazing vegan chocolate chip cookies, please take a moment to leave a comment and a star rating below! Your feedback helps other bakers discover and enjoy this recipe. Thank you for baking with us!
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Vegan Chocolate Chip Cookies
Ingredients
Instructions
Notes
*You want the coconut oil to be softened, similar to the butter. If it’s firm, microwave for about 5 seconds.
*If using unsalted vegan butter (blue box Earth Balance), add 1/2 tsp of salt. If using salted vegan butter (yellow box Earth Balance), omit the salt from the recipe.
*Storage: Store cookies in an airtight container at room temperature for up to 48 hours. For longer storage, freeze baked cookies or raw dough balls for up to 1 month.
Nutrition
Carbohydrates: 32g |
Protein: 2g |
Fat: 11g |
Saturated Fat: 4g |
Trans Fat: 1g |
Cholesterol: 1mg |
Sodium: 256mg |
Potassium: 34mg |
Fiber: 1g |
Sugar: 22g |
Vitamin A: 21IU |
Vitamin C: 1mg |
Calcium: 34mg |
Iron: 1mg
Did you make this?Leave a comment and star rating below!
UPDATE NOTE: This post was originally published in September 2017. It was updated with new text and photos in January 2021.