I’ve spent years trying to come up with the perfect vegan chocolate chip cookies, experimenting with different flours, egg replacers, cooking times, temperatures–you name it. Finally, the work has paid off. This is the recipe for the *perfect* vegan chocolate chip cookies! Soft, gooey, crispy on the outside, and soft on the inside.
The chocolate chip cookie is an American classic that has comforted generations, sparked countless childhood memories, and remained a beloved treat across kitchens and bakeries worldwide.
How to Make Vegan Chocolate Chip Cookies
Let’s get baking! Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper. In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract, applesauce, and Just Egg. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Cover and refrigerate your dough for 2-3 hours or overnight. Drop large ice cream scoop-sized balls of dough onto the prepared baking sheet. (I ended up with 6 large cookies per pan, but feel free to add more or less and adjust baking time as needed). Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For chewier cookies, bake for 12 minutes. For crispier cookies, bake for 12 minutes.
- You can also use vegan chocolate chunks instead of chips.
- Let the cookies cool completely before storing them in an airtight container. They will keep for up to 5 days at room temperature or 1 week in the freezer.
- For a gluten-free option, simply swap out the all-purpose flour for a gluten-free flour blend.
Whether you’re dairy-free or simply looking for a healthier option, these easy vegan cookies cater to everyone. With easy-to-find ingredients and a straightforward process, you can whip up a batch of these kid-friendly snacks in no time. They’re perfect for afternoon treats, bake sales, or even festive holiday baking.
More Cookies
Vegan Chocolate Chip Cookies
Ingredients
- 2 sticks vegan butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened applesauce
- ¼ cup Just Egg (Vegan Egg Replacer)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract, apple sauce, and Just Egg.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Cover and refrigerate your dough for 2-3 hours or overnight.
- Drop large ice cream scoop-sized balls of dough onto the prepared baking sheet. Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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