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Dessert · 22 minutes

The Best Vegan Chocolate Chip Cookies

If you’re looking for a delightful treat that’s both delicious and cruelty-free, vegan cookies are the perfect choice! These cookies are made without any animal products, ensuring that they’re suitable for everyone, whether you’re vegan or simply trying to reduce your consumption of animal-based foods. Any time I make these for a party, they’re gone […]

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If you’re looking for a delightful treat that’s both delicious and cruelty-free, vegan cookies are the perfect choice! These cookies are made without any animal products, ensuring that they’re suitable for everyone, whether you’re vegan or simply trying to reduce your consumption of animal-based foods. Any time I make these for a party, they’re gone as soon as I put them out. I am always getting asked for the recipe so I decided to finally add it to my recipes!

Vegan cookies can be just as tasty and satisfying as their non-vegan counterparts, often featuring ingredients like coconut oil, almond milk, and flaxseeds that provide wonderful flavors and textures. Plus, they’re usually lower in cholesterol and saturated fat, making them a healthier option for your sweet cravings. Don’t get me wrong though, they still do have sugar and flour. These can be switched with almond flour and coconut sugar for a more guilt-free treat.

To make your vegan cookie baking experience even better, consider investing in quality baking tools like cookie trays, cookie scoops, and silicone mats. A good cookie tray ensures even baking, helping your cookies come out perfectly golden every time. Silicone mats are a game-changer for any baker; they provide a non-stick surface that’s reusable, easy to clean, and environmentally friendly. No more struggling with parchment paper or dealing with cookies that stick to the tray! By using these essential baking tools, you’ll not only enhance the quality of your vegan cookies but also make the baking process smoother and more enjoyable. Explore our selection of top-notch cookie trays and silicone mats to elevate your baking game and enjoy perfect vegan cookies every time.

Now let’s get to the cookies 😉🍪

Original directions

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The Best Vegan Chocolate Chip Cookies

Indulge in these soft and chewy vegan chocolate chip cookies, made with plant-based ingredients and bursting with rich chocolatey goodness. Perfect for any occasion, these cookies are easy to make and enjoy by everyone, including those with dietary restrictions. Bake a batch today and savor the delightful flavors guilt-free!

  • Author: ToniMarie
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 20 1x

Ingredients

  • 1 tablespoon flax meal (ground flax seeds)
  • 2 1/2 tablespoons water
  • 1/2 cup (115g) vegan butter, softened to room temp
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (165g) brown sugar, lightly packed
  • 1/4 cup (60ml) non-dairy milk (almond, soy, or oat milk work well)
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 1 1/2 cups (187g) all-purpose flour (can sub almond flour for GF)
  • 1 teaspoon baking soda
  • 2 teaspoons arrowroot (can sub with cornstarch)
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) vegan chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper.
  2. Making the “egg”: In a little dish mix together the flax meal and water and set aside.
  3. Cream the vegan butter and sugars: In a large bowl, mix the softened vegan butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
  4. Add the wet ingredients: Mix in the non-dairy milk and vanilla extract until well combined.
  5. Combine the dry ingredients: Add together the flour, baking soda, baking powder, and salt to the wet mixture and add the flax “egg”.
  6. Fold in the chocolate chips: Once all ingredients are combined, gently fold in the vegan chocolate chips with a spatula or spoon.
  7. Scoop the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
  9. Cool the cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier cookie, refrigerate the dough for 30 minutes before baking.
  • You can substitute the granulated sugar and brown sugar with coconut sugar or date sugar for a different flavor profile and lower glycemic index.
  • Feel free to add nuts or dried fruits for extra texture and taste. I use this same cookie base for my Vegan S’mores Cookies! Just add cinnamon.