Soft Vegan Chocolate Chip Cookies
Secretly vegan, but oh so delicious, Soft Chocolate Chip Cookies. If you’re gonna bake some cookies, why not make them rich and decadent, but a little bit healthier too? Made with simple plant based ingredients, there is no way to resist them! Even non-vegan love these gooey cookies. Every bite is slightly crisp on the edges, but soft and chewy in the center, and loaded with extra chocolate chips…so delicious. I mean, what’s a good cookie without a handful extra chocolate chips? Absolutely nothing compares to these ah-mazing cookies. Bonus? These cookies are not only super easy to make, but require no specialty equipment, and taste just like your favorite cookies growing up!
→ This post is also available as a Web Story: Vegan Chocolate Chip Cookies
About The Recipe
Happy Friday! We’re celebrating today with the best EVER secretly vegan chocolate chip cookies!
If you’ve read our blog before, you know we try every once in a while to post a vegan recipe in recipe. My best friend actually inspired this because, after going to see her in New York, I realized there aren’t a lot of vegan options out there. So, after I asked her a million questions, it was something we decided to learn. It’s been a challenge, but we’ve had so much fun doing it!
And, believe it or not, it was actually her birthday was last week. The only thing she asked for was a recipe…a fool-proof, reliable, no specialty equipment, and delicious vegan chocolate chip cookie recipe. Sounded simple enough! So, we went to the grocery store and bought everything we needed.
The first batch came out so well that I spammed her phone with probably way too many photos…and we made a second batch. Well, okay – I made a second batch because these cookies are so unbelievably GOOD!
I let my uncle, who isn’t vegan, try some without telling him what they were. He swore that they were the best cookie he ever had!
Which I kinda have to agree with him. This cookie is made 100% from plants, but tastes so much better than any normal cookie!
It’s soft, chewy, unbelievably chocolate-y, and perfectly sweet.
Oh, and did I mention the cookie dough is totally safe to eat? No eggs!
Definitely my new favorite cookie!
Equipment Needed
- Mixing Bowls
- Whisk
- Rubber Spatula
- Sheet Pan
- Cookie Scoop
Ingredients
- Vegan Butter
- Granulated Sugar
- Brown Sugar
- Vegan Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Dark Chocolate Chips
Instructions
Whisk together flour and baking soda. Set aside.
Mix together the melted butter, both sugars. Make sure the mixture is completely smooth with no brown sugar lumps!
Add the vegan egg and vanilla.
Add the liquid ingredients to the flour mixture and mix until combined.
Fold in the chocolate chips and scoop cookies onto a lined baking sheet.
Bake at 350 degrees for 12 minutes, or until lightly browned.
What Type of Vegan Egg To Use
If you’ve read our blog before, you know we tend use Just Egg. It works wonderfully as an egg replacer in baking, but my friend brought to my attention that it’s not available everywhere! So, with this recipe, you can use pretty much any vegan egg replacer that you like. We haven’t personally tested any, but there are a few things you can use!
- Apple Sauce
- Flax Egg
- Pantry Staple Egg (2 Tablespoons water, 2 teaspoons baking powder, and 1 teaspoon vegetable oil)
Are Chocolate Chips Vegan?
Actually, some brands are! There’s no need to go on a hunt for vegan chocolate chips, because most already are. Just be sure to check the ingredient list on the backs of the packages!
For this recipe, we used Lily’s Sweets dark chocolate chips! They’re stevia sweetened, extra dark, and the perfect addition to these cookies because the bitterness from the chocolate helps cut some of the sweetness from the cookie. If that’s not really your thing, you can definitely find other brands out there!
How To Store
There are a few ways to store these cookies! From the actual cookie to the cookie dough.
For The Cookies:
- Room Temperature – You can store these cookies at room temperature in an airtight container or sealable bag. They should last about 4-5 days.
- Fridge – You can also store these cookies in the fridge! Just keep them in an airtight container or in a sealable bag to keep them from drying out. Depending on your fridge, the cookies should last about a week.
- Freezer – Lastly, you can store these cookies in the freezer! Place them in a container or freezer-safe bag and keep up to 3 months.
For The Dough:
If you decide to just freeze the dough, the best way to do this is pre-scoop the dough, and store them in a freezer safe bag. You could freeze the dough as a whole, just be sure to get them out of the freezer 2 hours or so before you’re ready to bake!
Expert Tips
- Make sure to space these cookies out on a sheet pan! They will spread a lot.
- We like a lot of chocolate in our cookies – so, if there’s too much, feel free to add less.
- Baking times may vary with these cookies. So, keep an eye on them while baking!
- Top these cookies with a little sprinkle of flaked salt for something extra special.
When you make these Soft Vegan Chocolate Chip Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Soft Vegan Chocolate Chip Cookies
Ingredients
- ⅞ cup vegan butter,, melted
- ½ cup granulated sugar
- ¾ cup brown sugar
- 3 ounces vegan eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 9 ounces vegan chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Line 2 sheet pans with parchment paper. Set aside.
- In a large bowl, combine melted butter, granulated sugar, and brown sugar.
- Stir until all the lumps of brown sugar are gone.
- Whisk in eggs and vanilla.
- Combine flour and baking powder.
- Stir into butter mixture.
- Fold in chocolate chips.
- Use a cookie scoop or spoon to drop cookie dough onto prepared baking sheets.
- Bake for 12 minutes, or until light brown.
Notes + Tips!
- Make sure to space these cookies out on a sheet pan! They will spread a lot.
- Be sure there are no lumps of brown sugar in your cookie dough.
- We like a lot of chocolate in our cookies - so, if there's too much, feel free to add less.
- Baking times may vary with these cookies. So, keep an eye on them while baking!
- Top these cookies with a little sprinkle of flaked salt for something extra special.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These cookies are perfectly soft and so delicious – I would never guess they were vegan!
Hi Chenée! Thank you SO much! They’re one of our favorite cookies! 🍪😊