Craving warm, gooey chocolate chip cookies but want a plant-based version? These Vegan Chocolate Chip Cookies are everything you love about traditional cookies but made without any dairy or eggs. Packed with rich chocolate flavor and a soft, chewy texture, these cookies will melt in your mouth and leave you coming back for more. Perfect for vegan bakers and cookie lovers alike, these cookies are easy to make and always a crowd-pleaser!
Why You’ll Love These Vegan Chocolate Chip Cookies:
- Perfect Texture: These cookies have the best balance between chewy and crisp. The edges are golden and slightly crisp, while the center stays soft and gooey.
- Vegan-Friendly: Made without eggs or dairy, but still packed with the same comforting flavors you know and love.
- Customizable: Feel free to get creative! Add your favorite mix-ins like nuts, dried fruit, or even a swirl of peanut butter.
- No Chilling Required: Unlike many cookie recipes, you don’t need to chill the dough before baking. Just mix, scoop, and bake!
Ingredients You’ll Need
For the Vegan Chocolate Chip Cookies:
- ½ cup coconut oil, solid (or any plant-based butter)
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon ground flaxseeds (for the flax egg)
- 2.5 tablespoons water (to make the flax egg)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dairy-free chocolate chips (make sure they’re vegan)
Ingredient Tips:
- Coconut Oil: Solid coconut oil works best for texture. If you prefer a more neutral flavor, use refined coconut oil.
- Flax Egg: To make a flax egg, simply mix 1 tablespoon ground flaxseeds with 2.5 tablespoons water. Let it sit for 5 minutes to thicken.
- Chocolate Chips: Choose dairy-free chocolate chips to keep the recipe fully vegan. You can also use chopped dark chocolate if you prefer larger chunks.
- Sugar Substitutions: You can substitute coconut sugar for the granulated sugar for a more natural sweetener, but this will slightly alter the texture.
How to Make the Best Vegan Chocolate Chip Cookies
Step 1: Make the Flax Egg
- In a small bowl, combine 1 tablespoon ground flaxseeds with 2.5 tablespoons water. Stir well and set aside for about 5 minutes to thicken into a gel-like consistency.
Step 2: Cream the Wet Ingredients
- In a large mixing bowl, cream together the coconut oil, brown sugar, and granulated sugar using a stand or hand mixer for about 2 minutes, until smooth and fluffy.
- Add the flax egg and vanilla extract, and beat until well combined.
Step 3: Mix the Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick and sticky.
Step 4: Add the Chocolate Chips
- Fold in the 1 cup dairy-free chocolate chips using a spatula until evenly distributed throughout the dough.
Step 5: Scoop the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of dough for each cookie and roll it into a ball. Place the dough balls on the prepared baking sheet, leaving enough space between them to spread slightly.
Step 6: Bake the Cookies
- Bake for 10-12 minutes or until the edges are golden and the centers are set but still soft. For extra gooey cookies, slightly underbake them, and let them firm up on the baking sheet.
Step 7: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely. This will help them set without breaking apart.
Storage & Tips:
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy for days!
- Freezing: You can freeze the cookie dough for later! Scoop dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe container and bake directly from the freezer (add a couple extra minutes to the bake time).
- Overbaking: These cookies are best when they’re soft in the center. Be careful not to overbake them; the edges should be golden, but the center should stay soft and chewy.
Frequently Asked Questions (FAQs):
Can I make these cookies gluten-free?
- Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure your chocolate chips are also gluten-free.
Can I use a different sweetener?
- You can replace the granulated sugar with coconut sugar or maple syrup for a more natural sweetener. Keep in mind that this may change the texture of the cookies slightly.
What can I use instead of coconut oil?
- You can substitute the coconut oil with vegan butter or vegetable oil. If you use a liquid oil, your cookies might spread more, so be cautious.
Can I add nuts to these cookies?
- Absolutely! Chopped walnuts, pecans, or almonds would be a great addition. Just fold them in with the chocolate chips.
How do I make these cookies extra chocolatey?
- For extra chocolatey cookies, press a few more chocolate chips onto the dough right before baking. You can also add cocoa powder to the dough for a double chocolate experience!
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Servings: About 16 cookies
Nutrition (per cookie, approximate):
- Calories: 180 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 125mg
- Fiber: 2g
- Sugar: 14g
These Vegan Chocolate Chip Cookies are perfect for any occasion, whether you’re vegan or just looking for a delicious dessert. With their soft, chewy texture and chocolatey goodness, they’re sure to satisfy your sweet tooth!