Chewy vegan chocolate chip cookies

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 created. People ask me for these ALL. THE. TIME.

These vegan cookies convinced E that we could still eat all the foods we love on a plant-based diet. They're seriously better than regular chocolate chip cookies. Do I have your attention? Good.

What makes this take on a classic chocolate chip cookies so fantastic, 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.

Second, I'm not asking you to use any crazy ingredients like flax egg, coconut sugar, or soy milk. The hardest thing to find is the vegan butter, and it's becoming more mainstream by the hour.

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.

Jump to:

• Ingredients
• Instructions
• Substitutions & Variations
• Equipment
• Storage
• Frequently asked questions
• Top tip
• Chewy vegan chocolate chip cookies
• Food safety
• Make them with me!

Ingredients

There are a few simple ingredients that make the best vegan chocolate chip cookies.

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?

Throw in a little ground coffee to complement the chocolate and molasses in the brown sugar.

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. (Psst: the original recipe called for 2 eggs...this simple substitution has worked in all my vegan cookie recipes!)

Pro tip: the thicker the juice, the better the cookies. The aquafaba from the white beans tends to be a little thicker than chickpeas.

For dry ingredients, we have the usual suspects: all-purpose flour, salt, baking soda and baking powder. Gently mix the flour mixture before adding to the wet ingredients in parts.

Finally we'll add our chopped chocolate. Vegan chocolate chips, or a chopped vegan chocolate bar works. Contrary to popular belief, dairy-free chocolate is 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.

Instructions

First, we'll cream the butter, sugar and vanilla using an electric hand mixer or stand mixer with paddle attachment. Make sure to soften the butter for at least 30-60 minutes on the counter. If you're short on time, cut it up so there's more surface area to soften.

Once the mixture is homogenous, mix until the batter lightens a couple of shades (2-3 mins). This incorporates air, and creates a lighter, chewier and fluffier cookie.

In a separate bowl, combine dry ingredients and toss gently with a fork or spoon to combine.

Then add the dry ingredients to the wet ingredients in parts, scraping down the bowl between additions to ensure no flour is left behind.

This technique has two benefits:

1. Your kitchen won't be covered in flour
2. It will keep the dough in one piece. If your dough ends up crumbly, keep mixing.

Pro tip: if the dough ends up crumbly, you can also try to bring it together with your hands. If all else fails, make vegan cookie dough ice cream.

Finally, gently stir in the chopped chocolate. Scoop into balls, place onto baking sheet lined with parchment paper, cover and refrigerate for at least an hour. For best results, let the dough chill for 24-48 hours so the flavors meld.

Pro tip: The more time they sit, the better they taste. Even three hours are better than one!

Place dough balls onto a prepared baking sheets lined with parchment paper. In a pinch, a nonstick cookie sheet will also work. Bake at 350 F for 10-15 minutes, depending on your oven.

The edges should be lightly golden brown. It's ok if they're a little gooey in the center...that's the chewy middle! We don't want crispy edges - watch the color closely in the last few minutes so there's a soft crunch.

Substitutions & Variations

These cookies are naturally vegan, dairy free and egg free, and can be made gluten free easily.

If you have a nut allergy, you can try other nut free vegan butters. However, I highly recommend Miyoko's if you're ok with nuts.

Make these chocolate chip cookies vegan AND gluten free by substituting chickpea flour 1:1 vs all purpose flour. Just don't eat the dough and you'll never know (it tastes a little bean-y but the cookies are perfect).

If you're feeling fancy, you can add all kinds of other treats to these cookies like nuts, dried fruit, oreos, and other vegan treats. There are tons of flavor combo ideas in this post.

Equipment

These cookies are super simple, but we will need a couple pieces of special equipment. required.

1. Mixing bowls - one large bowl for wet ingredients, and another medium bowl for dry.
2. Hand mixer for combining ingredients. A stand mixer with paddle attachment works too, but is more trouble than it's worth given the constant need to scrape down sides.
3. Spatula for folding in chocolate and, ahem, "cleaning" the dishes
4. Cookie 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.
5. Cookie sheet and silicon liner. Alternatively, you could line the baking sheet with parchment paper, or use a non-stick cookie sheet.
6. Wire rack for cooling cookies

Pro tip: Keep in mind that every oven is different, so the baking times that work for my oven may not work for yours. Always start with the minimum cooking time and check every couple minutes after. Trust your nose above all!

Storage

Store baked cookies at room temperature for up to 5 days in an airtight container.

Store cookie dough in the refrigerator for up to 3 days in a closed container. To freeze, store in a freezer bag for up to 6 months

To bake frozen cookies, remove from freezer and cut in half. Cover and leave on the counter to warm up for 30-60 minutes before baking.

Frequently asked questions

Top tip

Let the cookies chill in the fridge for at least an hour, ideally 24-48. This is where the magic happens, if you can resist snacking.

Looking for more vegan cookie recipes? Or just have a sweet tooth in general? We've got you covered.

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Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Make them with me!