These chocolate chip cookies are vegan, and nobody is going to be able to tell. They're crisp, chewy, chocolatey perfection!
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Y'all, my family is addicted to cookies. And these vegan chocolate chip cookies are a new family favorite. They're crisp on the outside, chewy on the inside, and absolutely PACKED with chocolate chips.
My oatmeal chocolate chip cookies are super popular, but for people who love chocolate but not oatmeal cookies, I wanted to create a Tollhouse-style chocolate chip cookie that just happens to be vegan, too!
This recipe is based on another popular cookie recipe: my vegan brown sugar cookies. They just have such a great texture, and with some tweaks, they're a perfect base for these chocolate chip cookies!
If you love making cookies, also check out my cookies and cream cookies and vegan s'mores cookies. They are both fully loaded with so many delicious mix-ins!
💖 Why You'll Love this Recipe
- perfectly crisp, chewy cookies with creamy chocolate chips
- ready in about 30 minutes
- simple ingredients
- naturally nut-free and soy-free
✓ Ingredients and Substitutions
- dry ingredients - You will need all-purpose flour as the base, plus baking powder, baking soda, and salt to condition the dough and an optional touch of cinnamon for flavor.
- sugars - We are using a mix of brown sugar and regular sugar.
- oil - Adds moisture and texture. You can use applesauce instead, but the cookies won't have that same perfect texture.
- vanilla extract - To flavor the dough.
- flax egg - Adding flax meal and water to the dough replaces the egg you'd use in conventional chocolate chip cookie dough.
- vegan chocolate chips - Use your favorite! You can also use vegan chocolate chunks or break up a vegan chocolate bar into pieces and use those chunks.
🔪 How to Make Vegan Chocolate Chip Cookies
Preheat the oven to 375° F.
Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix wet ingredients until the sugars dissolve.
Pour the wet mixture into the dry, and mix well.
Fold in the chocolate chips. Form the dough into 12 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies.
Bake for 9 to 11 minutes. Cool for 5 minutes before moving them off of the baking sheet.
💡 Helpful Tips
- You want a dough that you can form into balls, and it shouldn't be too sticky. Different brands of flour can act differently, so add more flour by the teaspoon, if the dough is too thin or sticky. Or, thin it out with water by the teaspoon if it's too dry or thick.
- Sometimes not all of the chocolate chips will want to stay in the dough. If you have leftover chocolate chips in the bowl, stick them on top of any cookies that look like they could use another chocolate chip or two!
🫙 Storage Directions
Vegan chocolate chip cookies will keep for three to four days in an airtight container at room temperature.
💬 Frequently Asked Questions
You can use store-bought egg replacer and follow the package directions to replace 1 egg. For these vegan chocolate chip cookies, though, we are using flax meal and water as the egg replacer. It works perfectly!
Some can, but these taste just like the chocolate chip cookies you know and love.
📖 Recipe
🍪 Vegan Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon optional
Wet Ingredients
- ⅓ cup loosely packed light brown sugar
- ⅓ cup sugar
- ¼ cup sunflower oil or other light oil
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1 tablespoon flax meal
To Add Later
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 375° F and line a baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix wet ingredients, until the sugars dissolve. Pour the wet mixture into the dry, and mix well. Fold in the chocolate chips. You should have a cohesive dough that you can form into balls at this point.
- Form the dough into 12 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies.
- Bake for 9 to 11 minutes, then cool for 5 minutes before moving them off of the baking sheet.
Got a question? Tried this recipe? Leave a reply!