I’ve said it once, and I’ll say it again: these chewy vegan chocolate chip cookies are one of the best recipes I’ve ever come up with. People ask me for these cookies ALL. THE. TIME. They convinced E that we could be vegan and still eat all the foods we love. They’re THAT good. Do I have your attention? Good.
What makes these chewy vegan chocolate chip cookies reign supreme, you ask?
Well first, they are so. simple. Using some basic techniques like softening the butter and chilling the dough overnight, you’re getting a lot of flavor for minimal effort.
The chewiness of the cookie, combined with the melty chocolate and rich flavor combo of butter, sugar and vanilla is enough to make anyone go vegan. I’ve served these to a group of teenage boys, and they did not know the difference. THAT friends, is the power of my chewy vegan chocolate chip cookies.
These cookies are super simple, nothing too crazy required. You’ll need…
- Mixing bowls – one for wet ingredients, and another for dry.
- Hand mixer for combining ingredients. A stand mixer works too, but is more trouble than it’s worth given the constant need to scrape down sides.
- Cutting board and chef’s knife for chopping chocolate
- Measuring cups and spoons
- Can opener for your can of chickpeas. It seems like the cheaper the can opener, the longer it lasts!
- Spatula for folding in chocolate and, ahem, “cleaning” the dishes
- Ice cream scoop for portioning cookie dough. If you’re looking for a “do it all” scoop from ice cream to cupcakes, I recommend a 2 oz disher scoop (or ~¼ cup). You can slice these dough balls in half for the perfect cookie, or use a slightly smaller scoop. I don’t recommend baking cookies any larger than 2 oz. This is optional, but will produce more uniform cookies.
- Cookie sheet and silicon liner. Alternatively, you could line the baking sheet with parchment paper, or use a non-stick cookie sheet.
There are a few key ingredients that make these cookies the best.
First, we need the right vegan butter. I’ve said it before, I’ll say it again – Miyoko’s reigns supreme for this kind of baking. You can’t tell the difference. Soften for an hour or two, but not too long! Its melting point is much lower than regular butter.
Pro tip: place butter into bowl to soften instead of softening in the wrapper.
Next, we’re talking sugars. We use a combination of dark brown sugar for richness, and granulated sugar for lightness. You can sub the dark brown sugar for light brown sugar, but the cookie will have a slightly different taste and texture.
We’re also adding some good vanilla extract for flavor. Make your own or buy the good stuff. I love some good Madagascar bourbon vanilla, but have been really into Tahitian vanilla lately too. Fun fact: did you know those are the only two places in the world where vanilla beans grow?
Since eggs are a no-go, we need a good binder. Enter the vegan binder of all vegan binders: aquafaba, aka the juice from a can of chickpeas or light beans. This stuff is magical. Pro tip: the thicker the juice, the better the cookies. If you have the time, reduce your aquafaba by ⅓ in a saucepan. You could also use the juice from a can of white beans, as it tends to be thicker.
For dry ingredients, we have the usual suspects: flour, salt, baking soda and baking powder. Gently mix before adding to the wet ingredients in parts.
Finally we’ll add our chopped chocolate. I’m not super strict about using “vegan” chocolate – it’s more widely available than you think! Stick to something in the 55-65% cacao range. Personally, I love a chocolate with some sea salt or hazelnuts, but you do you!
If you’re really feeling fancy, top warm cookies with a tiny pinch of flaky sea salt, and try not to eat them all in one sitting.
Creaming the butter, sugar and vanilla. Make sure to soften the butter. I leave mine out for AT LEAST 2 hours, and cut it up so there’s more surface area to soften. Once you have a homogenous mixture, mix until the batter lightens a couple of shades (2-3 mins). This incorporates air, and creates a lighter, chewier and fluffier cookie.
Adding the dry ingredients to the wet ingredients in parts. Once I’ve combined my dry ingredients in one bowl (stirred thoroughly to evenly distribute), I add them to the wet ingredients in three parts, scraping down the bowl between additions to ensure no flour is left behind. This technique has two benefits: you won’t get flour all over your kitchen, and it will keep your dough in one piece. If your dough ends up crumbly, keep mixing. You can also try to bring it together with your hands. If all else fails, make vegan cookie dough ice cream.
Chill in the fridge for at least 12 hours. Measure dough balls with an ice cream scoop for consistency. Place dough onto baking sheet lined with parchment paper, cover, and let rest in the fridge. If you only have three hours, then that will help too. The more time they sit, the better they taste.
Frequently asked questions
What if I can’t find the holy grail of all vegan butter, Miyoko’s?
Use what you have! I won’t judge you. But if you can get your hands on it, it’s the best I’ve found. I’ve found it at The Fresh Market, Publix, Whole Foods, and Trader Joe’s. Pro tip: if your grocery store doesn’t carry it, ask! Many will stock it for you.
What if I don’t have a stand mixer/hand mixer?
You can mix the dough by hand, but get ready for an arm workout. Make sure you leave your butter out for at least a few hours. HOWEVER, some kind of electric mixer is highly recommended so you can properly cream the butter & sugar.
What kind of chocolate do you use?
Great question. I apply “the cooking wine” theory to my cookies…if I wouldn’t eat the chocolate on its own, I won’t put it in my cookies. Simple as that. Enjoy life is great if you have allergies. Otherwise, I like a good dark chocolate sea salt bar (Lindt and the Fresh Market’s private label are both great options). Since I don’t have allergies, I’m not too worried about cross contamination.
What else can I add to this cookie? So glad you asked. Check out this kitchen sink cookie – it’s the same thing, but with pretzels and potato chips. Gotta love that sweet and salty combo.
Did you make this recipe? It would be sweeeet if you’d leave a comment and rating below.
My best vegan chocolate chip cookies. You seriously will not know the difference, tried and tested on a group of teenage boys, my parents, and my carnivorous brothers.
- 1 package softened Miyokos Vegan Butter (plain, salted – if you can find unsalted, add an extra tsp of salt. Soften for at least 2–3 hours)
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 Tbsp good vanilla extract
- 6 Tbsp aquafaba (the juice that comes in a can of chickpeas or white beans)
- 2 and ½ cups all purpose flour
- 1 tsp baking SODA
- 1 tsp baking POWDER (yes they it is different than baking SODA, yes, you need both)
- 1 tsp instant coffee granules (such as Cafe Bustelo)
- ½ tsp salt
- 2–3 cups chocolate chips or chunks (I like using two good dark chocolate sea salt bars, just check the ingredients to ensure it’s dairy free)
- If you like nuts in your cookies, go for it! Chop into similar size pieces as chocolate
- Flaky sea salt for topping
- Combine dry ingredients in one bowl, and stir thoroughly to distribute.
- In bowl of stand mixer (or mixing bowl), combine softened butter, sugars, and vanilla. Once mixture if homogenous, take note of the color and mix until 2-3 shades lighter, stopping occasionally to scrape down sides of the bowl.
- Add aquafaba/bean juice in increments of 2 Tbsp, mixing in between.
- Once the wet ingredients are well combined, add dry ingredients in 3 parts. Start your mixer on lowest power first to keep from making a mess. Once combined, add the next third, scraping down sides between sets.
- Using a spatula, fold in chocolate chunks and/or nuts. Get ready for an arm workout, this dough is thick.
- Scoop dough into balls using an ice cream scoop, and place onto a baking sheet lined with parchment paper. Cover, and refrigerate for at least 12 hours.
- To bake, preheat oven to 350 F. Cut dough ball in half, and place onto sheet (mine fits 6 half dough balls at a time). Bake for 10-13 mins, or until edges are slightly brown. Don’t bake too long – vegan butter doesn’t brown as thoroughly as regular butter.
- Let cookies rest on sheet for 5 minutes before transferring to cooling rack. Once on rack, add a small pinch of flaky sea salt. For best results, let cool for an additional 10-20 minutes. They’ll still be warm, but the flavors will meld a bit more.
WARNING: Yield may be less than prescribed if you have an insatiable sweet tooth like me. The dough is delicious in its own right.
Keywords: Vegan chocolate chip cookie, Vegan chocolate chip cookie dough, cookies, chocolate chip cookies, cookie dough, plant based