I'm so excited to show you the process of creating the absolute perfect Vegan Chocolate Chip Cookies with helpful tips (hint: 3 kinds of chocolate = 3x the fun!) and plenty of variations for a truly scrumptious plant-based treat.
If you love salty sweets, these soft and chewy vegan chocolate chip cookies are for you. They’re topped with a sprinkling of flaky Maldon salt for added crunch and a serious dose of sophistication. 😍
📖 Recipe Overview
- Easy To Find Ingredients - These easy vegan chocolate chip cookies are made with simple, plant-based ingredients and can easily be customized to fit your preferences.
- Incredible Texture & Flavor - They're chewy on the outside, and soft and gooey on the inside, with an incredibly buttery and chocolate flavor.
- No Need For Special Equipment - They’re super simple to make — you don’t even need to get out your stand-mixer or electric whisk!
- Plus, I’ve got a handy little tip for you so you can *always* have a warm vegan chocolate chip cookie at the ready.
🧾 Ingredients Needed
Who knew that the best plant based chocolate chip cookies require 12 simple ingredients, most of which you probably already have on hand? Here’s what to grab:
The key to creating the best vegan cc cookies is using high-quality ingredients. Here are a few things to keep in mind when you’re shopping:
- Flaky Salt - You can’t go wrong with the gorgeous pyramids of Maldon as a topper for these chocolate chip vegan cookies. You’re also welcome to use coarse kosher salt or the finishing salt of your choosing.
- Granulated Sugar & Soft Brown Sugar - Baking relies on a lot of super cool scientific reactions, and these two types of sugar do different things so you’ll want them both. Feel free to use either light or dark brown sugar, noting that the darker color means more of a caramelly, molasses-flavored undertone.
- Vegan Butter - Make sure to opt for block-style butter, not the whipped kind that comes in a tub.
- Plain Greek-Style Yogurt or Skyr - This helps to bind the dough and add moisture. You can also use regular unsweetened soy or coconut yogurt if needed.
- Vanilla Bean Paste - You’re welcome to use an equal amount of either pure vanilla extract or vanilla powder instead.
- Vegan Chocolate Chips, Dark Chocolate, & Vegan Milk Chocolate - This triple threat of chocolate chips and chocolate bars yields lovely contrasting flavors and textures in these vegan double chocolate cookies (or would it be triple chocolate? 🧐). Chocolate chips hold their shape during baking, whereas bar chocolate creates yummy puddles of Willy Wonka perfection. Opt for a minimum 70% cocoa for your dark chocolate for the best flavor.
🥣 How To Make Vegan Chocolate Chip Cookies
Prep: Line 2 cookie sheets with parchment paper and preheat the oven. Measure out all your ingredients, mixing the flour, leaveners, and salt in a bowl.
Step 1: Mix Wet Ingredients & Sugar, whisking until well combined.
Step 2: Add Dry Ingredients to the cookie dough and mix until just combined with no remaining streaks of flour.
Step 3: Fold In Chocolate chips and chocolate chunks, reserving a few pieces for the tops of each of the cookies.
Step 4: Roll, Chill & Bake. Separate the cookie dough into 12 parts and roll it into balls, then cover and refrigerate for 20 minutes. Place the chilled cookie dough balls on the prepared cookie sheets. Stud the tops with the remaining chocolate chips and chocolate chunks. Bake and round off the edges using a large cookie cutter.
🔪 Optional Mix-Ins
As much as I love this vegan chocolate chip cookies recipe, I also love giving my readers the confidence to make any of my recipes their own. Here are just a few variations to get your creative juices flowing:
- Mix in ½ cup of your favorite chopped, toasted nuts (I like walnuts or pecans!) for added crunch and flavor.
- Use almond extract instead of (or in addition to) vanilla for an added burst of nutty goodness.
- Go with a “kitchen sink” approach and use the crumbly bits at the bottom of your snack bags. Potato chips and pretzels are shockingly tasty in cookies!
- Get fruity by adding the chopped freeze-dried or conventionally dried fruits of your choice. Chocolate pairs especially well with dates, bananas, and berries in my book.
Store your easy vegan chocolate chip cookies in an airtight container on the countertop for 3-4 days. They’ll technically last longer than that, but the texture tends to deteriorate over time.
Ooooops! Sounds like you skipped the chilling step. Chilling the dough isn’t just a suggestion. It gives the flour time to rehydrate, plus helps prevent the cookies from spreading too far during the baking step.
Vegan choc chip cookies are not just good, they are positively magical! Featuring a delightfully chewy edge, a gooey soft center, and chock-full of rich, melty chocolate chips and puddles of chocolate bars, one bite is sure to warm your heart.
You see, my best-ever recipe for vegan chocolate chip cookies have gorgeously golden edges, a soft and tender middle, and a harmonious blend of three types of chocolate mixed with the crunch of flaky sea salt.
So yes, these easy vegan cookies are, without a doubt, exceptionally good.
🍪 More Vegan Cookie Recipes
- 188 g (1½ cups) all-purpose flour, plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon sea salt, plus flaky salt for garnish
- 100 g (½ cup) granulated sugar, use organic if in the US
- 100 g (½ cup) soft brown sugar
- 132 g (½ cup + 2 tsp) vegan butter, (block-style), melted
- 40 g (2 tbsp) vegan Greek-style yogurt or skyr, or regular unsweetened soy or coconut yogurt
- 1 teaspoon vanilla bean paste
- 90 g (½ cup) vegan chocolate chips
- 70 g (2.47 oz) dark chocolate, minimum 70% cocoa, cut into chunks
- 70 g (2.5 oz) vegan milk chocolate, cut into chunks, (or more dark chocolate)
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
- Mix the wet ingredients: Add the granulated sugar and brown sugar to a large mixing bowl and whisk in the melted butter. Whisk in the yogurt and vanilla bean paste.
- Mix the dry ingredients: Fold the flour mixture into the wet ingredients in 2-3 increments until combined.
- Add chocolate: Fold in the chocolate chips and chocolate chunks, reserving a few pieces for the tops of each of the cookies.
- Roll and chill: Separate the cookie dough into 12 parts and roll it into balls. Place the balls back in the bowl, cover, and refrigerate for 20 minutes.
- Assemble: Place the chilled cookie dough balls on the prepared cookie sheets, leaving at least 2 inches between each cookie. Stud the tops with the remaining chocolate chips and chocolate chunks (this will give you gooey chocolate pools).
- Bake: Bake the cookies for 10-11 minutes, then remove them from the oven and round off the edges using a large cookie cutter. (This step is important if you want to get a nice round shape as pictured)Allow the cookies to sit on the baking tray to cool for about 5 minutes. Sprinkle with flaky sea salt.
- Storage: Place in an airtight container and store at room temperature for up to 5-6 days in a sealed airtight container.
- Freeze cookie the dough balls for cookies on demand. Place them in a single layer on a parchment-lined plate until they’re frozen through (about an hour), then pop them into a labeled freezer-safe bag. Add another 1-2 minutes to the bake time as needed.
- Don’t skip the chilling step! This not only helps to rehydrate the flour but also helps prevent the cookies from spreading too far during baking.
- For perfectly round, bakery-style cookies, use a round cookie cutter that’s about one size larger than the cookies. Place the ring around the cookie while it’s still warm from the oven, then swirl it around to push it into shape.
- Add the flaky sea salt while they’re still warm from the oven to help it stick.
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