These are the best vegan chocolate chip cookies that are soft, thick and chewy. Even non-vegans will agree.
How to Make Soft Vegan Chocolate Chip Cookies
These cookies take just 20 minutes to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:
Coconut oil. This cooking oil is solid at room temperature like butter, so your cookies stay nice and firm after baking. There’s no need to melt the oil for your cookie dough.
Brown sugar. Choose organic sugar to ensure it’s vegan.
Vanilla. To balance the rich chocolate flavor.
Almondmilk. You can use any kind of dairy-free milk.
Applesauce. This is the secret to soft and cakey cookies without lots of added sugar.
Flour. I use King Arthur Flour all-purpose (organic).
Baking soda. To help your cookies rise in the oven.
Chocolate chips. I use the mini vegan chocolate chips from Enjoy Life Food.
Storing Leftover Cookies
You can store these cookies in an airtight container on the counter for up to four days. To keep them really fresh, I recommend popping them into the freezer. You can freeze vegan chocolate chip cookies for up to six months (if they last that long!).
You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.
Tips for Baking Vegan Cookies
When it comes to baking vegan cookies, this can be quiet the challenge since dairy, egg, and butter play such an important role in the perfect cookie texture and form. However, I’ve learned a few takeaways while failing and mastering vegan cookies and wanted to share them below for you. For additional tips, you can check out Buzzfeed’s article.
Make sure that the chocolate chips are actually vegan. My favorite brand is Enjoy Life Products.
Choose the best egg substitute and understand the different types. For the cookies, I specifically used applesauce as my substitute, however, you can also use mashed bananas, flaxseeds, or tofu.
Ensure that you use vegan-friendly brown sugars and cane sugar instead of regular white or brown sugar.
If you don’t want to use vegan butter, you can use coconut oil, but keep it solid. I always recommend refrigerating the coconut oil beforehand if it’s melted.
You can substitute honey for Agave or maple syrup at a 1:1 ratio.
Don’t over bake. With vegan cookies, you literally just need to wait until the edges are brown. No need to keep them in too long since there aren’t any raw ingredients.
A mixer isn’t necessary! While I often use an electric mixer for regular cookies, I actually prefer mixing my cookie dough for vegan cookies with a rubber spatula. Of course, if physically you need to use a mixer, then do so, but it’s definitely not necessary.
Can I Make the Cookies Gluten-Free?
You can substitute the all-purpose flour for 1:1 gluten-free flour if you’re avoiding gluten.
PS: The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
1/2cupsoftened coconut oil, NOT MELTED!(See Notes!)
1/4cupAlmond milk, room temp.(You can use your favorite plant-based milk!)
1/4cuporganic applesauce, unsweetened
1 1/2cupsvegan chocolate chips(You can also use chopped vegan whole chocolate as well!)
Preheat the oven to 375 degrees Fahrenheit and lightly grease a large cookie sheet.
In a large bowl, add in the softened coconut oil and both sugars, whisking everything until well combined and the mixture looks smooth and well combined. Add in the molasses, applesauce, and vanilla, whisking them together until combined.
Add in the flour, baking soda, salt, and pinch of cinnamon, mixing everything together using a rubber spatula until the mixture becomes wet, thick, and holds together well. Fold in chocolate chips.
Using a medium-size scoop (about 1 1/2 Tbsps), scoop each cookie dough onto the prepared cookie sheet, leaving 1-inches between each cookie for spreading when they bake.
Bake for 11 to 12 minutes, or until the edges are golden brown.
OPTIONAL: At 5 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down.
Remove the cookies from the oven and press remaining chocolate chips on top of warm cookies, if desired.
Cool cookies on the cookie sheet for a few minutes before serving. Enjoy with your favorite glass of dairy-free milk.
Tips & Tricks
TIP: If the dough appears too sticky, add a little more flour (1 Tbsp at a time); However, if the dough appears too dry (add 1 Tbsp of Almond milk at a time).
STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature.
FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
COCONUT OIL: If Coconut Oil is melted or not that solid, place amount required for recipe into a mason jar and place in the refrigerator for up to an hour, or until fully solid. When ready to use, let sit at room temperature for 10-15 minutes so that it is easier to scoop (not rock hard!) and incorporate.
BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional!