Vegan Chocolate Chip Cookies

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These Vegan Chocolate Chip Cookies are easy chewy chocolate chip cookies made without eggs, butter, or dairy. They taste like classic, bakery-style cookies with a sweet and chewy texture.

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Prep Time15

Cook Time30

Total Time45

Servings: cookies

Calories: 278.6kcal

Author: Carine Claudepierre

Equipment

Ingredients

Flax Egg

1 tablespoon Flaxseed Meal
2 ½ tablespoons Water lukewarm

Chocolate Chip Cookies

½ cup Soft Brown Sugar
½ cup Sugar
½ cup Dairy-Free Butter (Unsalted) softened
1 tablespoon Almond Milk or any non-dairy milk
1 ½ cups All-Purpose Flour
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
¼ teaspoon Salt if vegan butter is unsalted
1 teaspoon Vanilla Extract
1 cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

Prepare the flaxseed egg in a small bowl by whisking the flaxseed meal and water. Set it aside for 10 minutes or until a gel-like texture forms.
In a large mixing bowl, stir the flour, baking powder, baking soda, and salt. Set it aside.
In another bowl, add vegan butter, brown sugar, sugar and using an electric beater or the paddle attachment of a stand mixer, whisk 1 minutes until creamy.
Whisk in flax egg, almond milk, and vanilla extract for a few seconds until incorporated.
Sift the dry ingredients into the bowl, then use a silicone spatula to combine the ingredients together and form a creamy cookie batter. Fold in the chocolate chips and stir to combine.
Cover the bowl with plastic wrap and store the cookie dough for 15 minutes in the fridge.
Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper and lightly grease them with coconut oil or vegan butter. Set them aside.
Scoop out two tablespoons of batter with a small cookie dough scoop and place it onto the prepared cookie sheet. Leave at least 4 inches of space (10 cm) between each cookie and place the cookies 2 inches away from the edges of the pan (5 cm). Don't hand-flatten cookies as they expand by themself.
Bake the cookies on the center rack of the oven for 12-15 minutes at 350°F (180°C) or until golden brown and crispy on the edges.
Cool down on the cookie sheet for 10 minutes. They are still soft and hot. That's normal. They firm up as they cool down. When easy to handle, slide a flat spatula under each cookie and transfer them to a wire rack before eating.

Notes

Gluten-Free - The best swap for all-purpose wheat flour is an all-purpose gluten-free blend that contains xanthan gum. I didn't try this option, but I guess it could work. Use the same amount of wheat flour in this recipe.

Flax-Free - You can replace the flaxseed meal with ground chia seeds or swap the flaxseed egg for a commercial, store-bought egg replacer. Another option is to mix one tablespoon of cornstarch with two tablespoons of water.

Sugar-Free - Sugar-free crystal sweeteners like erythritol and brown erythritol should provide similar results but a less chewy texture.

Storage - These vegan chocolate chip cookies can be stored for up to 5 days in a sealed cookie jar at room temperature. You can store the cookies in the fridge, too, if it's hot where you live. However, chilled cookies lose a bit of chewy texture as they get harder. You can also freeze the cookie dough, unbaked or baked. Chill the cookies in sealed silicone zip-lock bags or airtight containers after placing a piece of parchment paper between them to prevent the cookies from sticking to each other. Freeze the cookies for up to 3 months in the freezer and thaw them the day before at room temperature.

Nutrition