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veagn chocolate chip cookie with chocolate pools and flaky sea salt

Chewy vegan chocolate chip cookies

  • Author: The Hangry Chickpea
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 30 cookies (with admirable self control) 1x
  • Category: Dessert
  • Method: Creaming
  • Cuisine: American
  • Diet: Vegan


The best cookies ever, vegan or not. You will not know the difference between these and regular chocolate chip cookies, tried and tested on a group of teenage boys, my parents, and my carnivorous brothers. 


Units Scale

Wet ingredients: 

  • 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
  • 1/2 cup granulated sugar
  • 1 Tbsp good vanilla extract
  • 6 Tbsp aquafaba (the juice that comes in a can of chickpeas or white beans)

Dry ingredients: 

  • 2 and 1/2 cups all purpose flour
  • 1 tsp baking SODA
  • 1 tsp baking POWDER (yes, this is different than baking SODA, and yes, you need both)
  • 1 tsp instant coffee granules (such as Cafe Bustelo)
  • 1/2 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


  1. Combine dry ingredients in one bowl, and stir thoroughly to distribute. 
  2. 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. 
  3. Add aquafaba/bean juice in increments of 2 Tbsp, mixing in between. 
  4. 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. 
  5. Using a spatula, fold in chocolate chunks and/or nuts. Get ready for an arm workout, this dough is thick. 
  6. 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. 
  7. 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. 
  8. 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