Vegan Chocolate Chip Cookies Recipe
Crisp-edged yet soft-centered vegan chocolate chip cookies bursting with melty chocolate chunks and a perfect buttery flavor without any animal products.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">200g vegan butter, softened (room temperature)</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml plant milk (almond, soy, or oat)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp ground flaxseed mixed with 3 tbsp water</li><li class="ingredients-single-item">250g vegan chocolate chips or chunks</li><li class="ingredients-single-item">Flaky sea salt for topping (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Cookie scoop (optional)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl, stir well, and set aside for 5-10 minutes until it thickens to a gel-like consistency. This mixture works as an egg replacer by providing binding properties similar to eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Whisking the dry ingredients separately ensures even distribution of leavening agents throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. The brown sugar contains molasses which adds moisture and chewiness to the cookies, while the creaming process incorporates air bubbles that help create tender cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the thickened flax mixture, plant milk, and vanilla extract to your butter-sugar mixture. Beat until well combined and smooth. Don't worry if the mixture looks slightly curdled – this is normal and won't affect your final cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Over-mixing develops gluten, which can make your cookies tough, so stop as soon as no dry flour patches remain.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the vegan chocolate chips or chunks using a spatula. For bakery-style cookies, reserve about 1/4 of the chocolate pieces to press onto the tops of the cookies before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or tablespoon, portion the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Press the reserved chocolate pieces onto the tops of the cookie dough balls. If desired, sprinkle each cookie with a tiny pinch of flaky sea salt – this enhances the chocolate flavor and creates a wonderful sweet-salty contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For even better results, chill the shaped cookie dough on the baking sheets for 10-15 minutes before baking. This prevents excessive spreading and develops a more complex flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly underdone. They will continue cooking from residual heat after removal from the oven, so slightly underbaking ensures a soft center.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cookies to cool on the baking sheets for 5 minutes (they'll be too soft to move immediately). Then transfer to a wire rack to cool completely. As they cool, they'll firm up while maintaining that perfect soft center.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. You can also freeze the cookie dough balls to bake fresh cookies whenever the craving strikes!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do vegan cookies sometimes turn out flat and spread too much during baking?
Vegan cookies often spread excessively when the vegan butter is too warm, there's insufficient flour, or the dough hasn't been chilled. For perfect texture, ensure your butter is softened but not melted, measure flour accurately, and chill the shaped dough for 10-15 minutes before baking.
Can I make these chocolate chip cookies gluten-free as well as vegan?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. You may need to add an extra tablespoon of plant milk as gluten-free flours tend to absorb more moisture, and the texture will be slightly different but still delicious.
What's the best plant milk to use for dairy-free cookie recipes?
Unsweetened almond, oat or soy milk work best in vegan baking. Oat milk adds creaminess, almond has a neutral flavour, and soy provides protein structure. Coconut milk can add richness but might impart a slight coconut flavour to your cookies.
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