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Perfect Vegan Chocolate Chip Cookies

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4 from 5 reviews

Discover the best vegan chocolate chip cookies recipe that is easy to make in one bowl, requires no chilling, and delivers soft, chewy cookies loaded with chocolate chips every time.

Ingredients

Flax Egg

  • 1 tablespoon ground flaxseed
  • 2.5 tablespoons water

Cookie Dough

  • 1/2 cup vegan butter, softened to room temperature
  • 1 1/4 cups packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (use 3/4 teaspoon if using unsalted vegan butter)
  • 1 cup vegan chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats, or alternatively spray them lightly with oil for non-stick baking.
  2. Make Flax Egg: In a small bowl, combine the ground flaxseed and water. Set this mixture aside to thicken, forming your vegan flax egg.
  3. Cream Butter and Sugar: In a large bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment to beat the softened vegan butter and brown sugar together for 1-2 minutes until the mixture is creamy and smooth.
  4. Add Flavors: Mix in the pure vanilla extract and the prepared flax egg until fully combined.
  5. Combine Dry Ingredients: Stop the mixer and add the all-purpose flour to the bowl. Sprinkle the cornstarch, baking soda, and salt evenly over the flour. Turn the mixer to low speed and mix until just combined without overmixing.
  6. Add Chocolate Chips: Fold the vegan chocolate chips into the dough by hand or gently mix with the mixer for even distribution.
  7. Form Cookies: Roll the dough into balls about 1-2 tablespoons each and place them onto the prepared cookie sheets, spacing them out evenly.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10 minutes (or 12 minutes if your cookies are larger) until they are just barely golden around the edges. Avoid overbaking to keep the cookies chewy and soft.
  9. Cool and Serve: Allow cookies to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. The cookies will firm up as they cool, resulting in the perfect chewy texture.

Notes

  • You can adjust the brown sugar amount based on your preference, using as little as 3/4 cup or up to 1 1/4 cups for sweeter cookies.
  • Cookies stay fresh for 3-4 days stored in a covered container and freeze well for extended storage.
  • To bake frozen cookie dough balls, add 1-2 extra minutes of baking time without thawing.
  • If using unsalted vegan butter, increase the salt quantity to 3/4 teaspoon to balance flavor.
  • Feel free to customize by adding chopped walnuts, white chocolate chips, dried fruits, or other mix-ins to the dough.
  • This recipe is inspired by Sally’s Baking Addiction.

Find it online: https://bitezly.com/perfect-vegan-chocolate-chip-cookies/