These Vegan Chocolate Chip Cookies are easy and chewy. It only requires 1 bowl and 10 ingredients to make this mouthwatering vegan chocolate chips cookies recipe.
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Why You Will Love This Recipe
- One bowl: You only need 1 bowl and a hand mixer to make these easy vegan chocolate chip cookies. Of course, you need measuring cups!
- Perfect texture: These are the best vegan chocolate chip cookies have the perfect texture. They are chewy and they stay that way for days in a sealed container.
- Stays fresh for days: These chocolate chip cookies stay delicious for days! For best flavor and texture, I would say 2-3 days but I have let them sit for 4 days and they were still delicious. These vegan cookies haven’t made it longer than that yet.
- Freezer friendly: You can freeze the dough to have fresh cookies always on hand. Use your cookie scooper and scoop them out onto a parchment paper lined cookie sheet and place them in the freezer, once they are hard store them in a freezer friendly zip lock bag. To bake just let them sit out on the counter for about 30 minutes to that out and then bake according to directions.
If you love vegan cookies check out my Chocolate Chip Cookie Bars, Banana Peanut Butter Oatmeal Cookies, Chocolate Chunk Coconut Oat Cookies, Vegan Peanut Butter Cookies, Vegan Chocolate Chip Muffins, Edible Cookie Dough or my seasonal Vegan Apple Cider Cookies, Pumpkin Chocolate Chip Cookies, Vegan Ginger Cookies and Pumpkin Oatmeal Chocolate Chip Cookies I know you will love them all!
Ingredients
For the full list of ingredients and quantities for these Easy Vegan Chocolate Chip Cookies check the recipe card.
- Molasses: Our acid to activate the baking soda as well as added moisture to help these cookies to be chewy and a nice added flavor.
- Butter: We are using softened butter so be sure to let it sit out for an hour on the counter before using it.
- All purpose flour: I like all purpose flour for this recipe because it’s a nice traditional flavor and texture I would not use whole wheat in place of white.
Variations
- Go chipless: I can confirm that these vegan chocolate chip cookies are absolutely delicious as chocolate chipless cookies. So if you have run out of chocolate chips rest assured, they’re still amazingly chewy and vanilla tasting with the perfect amount of sweetness.
- Gluten free: I have not tried it but I usually have good success substituting Bob’s Red Mill 1:1 gluten free flour for baking in most recipes so if you want to try gluten free that’s the flour I would recommend for these vegan cookies.
How to Make
1. Let the butter come to room temp and soften first if you haven’t already. Add the softened butter to a large mixing bowl with the light brown and white sugar and using a hand mixer, mix for 1-2 minutes until creamy.
2. Add the vanilla, oat milk and molasses and mix again until incorporated.
3. Add in the flour, baking soda and salt and mix just until combined.
4. Fold in the chocolate chips.
Chocolate Chips folded in.
5. Use a 1 ounce cookie scoop and scoop out the cookies onto a lined backing sheet with 6-8 cookies depending on how big your cookie sheet is. Bake 11-13 minutes.
6. Sprinkle with seal salt once the cookies are removed from the oven, optional but next level good.
Expert Tips
- Butter: I used Miyokos brand butter but feel free to use Earth Balance or other comparable vegan butters as well. I also use the “dry cup” method of measuring if you don’t have a full stick to cut on the ½ cup line. The dry method means you simple use a dry measuring cup and pick the butter in there firmly and level it off. You can also use a scale and measure in grams if you have one.
- Storing: Store cookies in an airtight container for 3-4 days. If you would like to keep it more moist put a slice of plain white bread in the container also because the moisture from the bread will keep the cookies moist longer.
- Measure correctly: Make sure you are measuring your ingredients correctly, I highly recommend a scale but if you don't have one make sure you are packing the light brown sugar and spooning the flour into the measuring cup and leveling off with the back of a knife.
Recipe FAQs
Place a slice of fresh white bread in the container with the cookies. Fresh white bread is moist and it will transfer to the cookies keeping them moist longer. Make sure to use plain white bread so that your cookies don’t take on the flavor of the bread.
Too much flour can lead to cake cookies and it doesn’t take much, just 1 tablespoon extra can affect the cookies texture. I recommend either spoon and level the flour or using a digital scale to ensure proper flour measurements.
Moisture content is one thing that helps to give a chewy cookie texture. Brown sugar has molasses in it and I like to add a little bit more molasses to my chewy chocolate chip cookies to help with the chewy texture and the flavor. Corn starch is also a common ingredient in soft chewy cookies.
Your oven is too hot and/or your butter wasn’t properly prepared. If your cookies repeatedly turn out flat and undercooked I would make sure you are not using melted butter if the recipe calls for using softened butter. Melted butter will spread faster when it gets heated and then it will burn the outside faster leaving an unnamed center. Additionally if the oven is too hot (try an oven thermometer) or if you don’t put the cookies on the correct shelf (usually the middle shelf) that can also affect how the cookie spreads.
More Vegan Cookie Recipes
Easy Vegan Chocolate Chip Cookies (chewy)
Ingredients
- ½ cup vegan butter (113 grams) softened room temp, I use Miyokos brand.
- ⅓ cup vegan cane sugar (67 grams)
- ½ cup packed light brown sugar (110 grams)
- 2 teaspoon vanilla
- ¼ cup oat milk (60 ml)
- ½ tablespoon molasses (10.75 grams)
- 1 ½ cups unbleached all purpose flour (187.5 grams)
- ½ teaspoon baking soda
- 1 pinch of salt
- ⅔ cup vegan chocolate chips
- 1 pinch flakey sea salt optional sprinkle on top
Instructions
- Pre heat the oven to 375° F and line a baking sheet with parchment paper.
- Let the butter come to room temp and soften first if you haven’t already. Add the softened butter to a large mixing bowl with the brown and white sugar and using a hand mixer, mix for 1-2 minutes until creamy.
- Add the vanilla, oat milk and molasses and mix again until incorporated.
- Add in the flour, baking soda and salt and mix just until combined.
- Fold in the chocolate chips.
- Use a 1 ounce cookie scoop and scoop out the cookies onto a lined backing sheet with 6-8 cookies depending on how big your cookie sheet is. Bake 11-13 minutes.
- Sprinkle with seal salt once removed from the oven, optional but next level good. Store in a sealed container up to 3-4 days.
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