These Vegan Chocolate Chip Cookies are the best perfectly soft vegan cookies. Only 1 bowl and simple ingredients.
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Why You Will Love This Recipe
- One bowl: You only need 1 bowl to make these Vegan Chocolate Chip Cookies. Of course, you need measuring cups too if you don't have a kitchen scale.
- Perfect texture: These are the best Vegan Chocolate Chip Cookies they are soft with the perfect slight chew.
- Stays fresh for days: These Vegan Chocolate Chip Cookies stay delicious for days! They stay that way for 3-5 days in a sealed container.
- 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 thaw 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 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.
- Cornstarch: Keeps these Vegan Chocolate Chip Cookies soft and chewy.
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.
How to Make Vegan Chocolate Chip Cookies:
Prep: Pre heat the oven to 360° F and line a baking sheet with parchment paper. Remove yogurt from the fridge and let come to room temp.
Step 1: In a large bowl, melt the butter in 15 second intervals, let cool. Next add the white and brown sugar, vanilla, molasses, and room temp vegan yogurt. Whisk until well combined.
Step 2: Add in the flour, baking soda, cornstarch and salt, use spatula and fold until almost combined, do not over mix.
Step 3: Fold in the chocolate chips. Place in the fridge for 1 hour.
Step 4: Use a 1 ounce cookie scoop (about 2 tablespoons) and scoop out the cookies onto a lined backing sheet with 6-8 cookies depending on how big your cookie sheet is. Bake 11 minutes on the middle rack.
Step 5: Sprinkle with sea salt once removed from the oven, optional but next level good. Store in a sealed container up to 3-4 days.
Expert Tips
- 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 uncooked 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
Vegan Chocolate Chip Cookies
Ingredients
- ½ cup vegan butter (113 grams - melted and cooled)
- ⅓ cup vegan cane sugar (67 grams)
- ½ cup packed light brown sugar (110 grams)
- 2 teaspoon vanilla
- ⅓ cup vegan yogurt (80 grams)
- ½ tablespoon molasses (10.75 grams)
- 2 cups unbleached all purpose flour (250 grams)
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ⅛ teaspoon sea salt
- ⅔ cup vegan chocolate chips
- 1 pinch flakey sea salt optional sprinkle on top
Instructions
- Pre heat the oven to 360° F and line a baking sheet with parchment paper. Remove yogurt from the fridge and let come to room temp.
- In a large bowl, melt the butter in 15 second intervals, let cool.
- Next add the white and brown sugar, vanilla, molasses, and room temp vegan yogurt. Whisk until well combined.
- Add in the flour, baking soda, cornstarch and salt, use spatula and fold until almost combined, do not over mix.
- Fold in the chocolate chips. Place in the fridge for 1 hour.
- Use a 1 ounce cookie scoop (about 2 tablespoons) and scoop out the cookies onto a lined backing sheet with 6-8 cookies depending on how big your cookie sheet is. Bake 11 minutes on the middle rack.
- Sprinkle with sea 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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