Perfect Vegan Chocolate Chip Cookies

Every time I take a bite of these Perfect Vegan Chocolate Chip Cookies, it transports me back to my childhood kitchen, where the sweet aroma of freshly baked cookies filled the air. I remember the excitement of waiting for them to cool just enough to be lifted from the tray and the joy of biting into a warm, gooey cookie. These cookies are not just dessert; they embody comfort, nostalgia, and a simple joy that brightens any day. They are perfect for sharing with friends or savoring solo with a glass of nondairy milk. Whether it’s a cozy evening at home or a festive gathering, these cookies hold a special place in my heart and on my table.

What to Gather for Perfect Vegan Chocolate Chip Cookies

When it comes to baking the Perfect Vegan Chocolate Chip Cookies, the quality of your ingredients makes a world of difference. Each component plays a vital role in achieving the ideal taste and texture. Let’s explore the key players that bring these cookies to life.

• 1 tablespoon ground flaxseed: This acts as a binder and gives the cookies their chewy texture.
• 2 1/2 tablespoons water: Used to create the flax egg, it helps the cookies hold together.
• 1/2 cup salted vegan butter: The fat source that adds richness and moisture.
• 1/2 cup cane sugar: Adds sweetness and contributes to the cookie’s texture.
• 1/2 cup packed brown sugar: Adds depth of flavor and moisture to the cookies.
• 1 teaspoon vanilla extract: Provides a warm, sweet note that enhances the overall flavor.
• 1 1/2 cups all-purpose flour: The main structure for the cookie.
• 2 teaspoons cornstarch: Adds to the tenderness of the cookies.
• 1/2 teaspoon baking soda: Helps the cookies rise and become puffy.
• 1/2 teaspoon baking powder: Also aids in leavening, contributing to the cookie’s texture.
• 1/4 teaspoon kosher salt: Enhances the flavors of the other ingredients.
• 1-1 1/2 cups dairy-free chocolate chips: The star of these cookies that provides sweetness and a melty goodness.
• Flaky salt (optional): For a sprinkle of extra flavor on top before serving.

How to Cook Perfect Vegan Chocolate Chip Cookies

Now that we’ve gathered our ingredients, let’s dive into the baking process for these delightful cookies. Follow my steps closely, and you’ll have a batch of delicious cookies in no time!

1. Preheat the oven to 350°F (175°C). Ensure your oven is fully heated for even baking. While it’s warming up, prepare your baking sheet by either spraying it with non-stick spray or lining it with parchment paper or a silicone mat. This will prevent the cookies from sticking and make cleanup a breeze.

2. Prepare the flax egg by mixing the ground flaxseed with the water in a small bowl. Stir well to combine and let it sit for about 5 minutes. This allows the mixture to thicken and gel, mimicking the binding properties of an egg.

3. In a large mixing bowl or stand mixer, add the softened vegan butter, cane sugar, and brown sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the mixture on low speed for about 3 to 5 minutes. Look for a light, fluffy texture—this is key to achieving the perfect cookie consistency.

4. Once creamy, add the prepared flax egg and vanilla extract to the bowl. Beat again until everything is well incorporated and smooth. At this point, the mixture should look velvety and unified.

5. Gradually add in the all-purpose flour, cornstarch, baking soda, baking powder, and kosher salt. Mix with a spatula until a thick, non-sticky dough forms. You may need to scrape down the sides of the bowl to ensure all ingredients are well combined.

6. Finally, fold in the dairy-free chocolate chips using a spatula. Be gentle to avoid breaking the chips. Make sure they’re evenly distributed throughout the dough for that delightful chocolatey goodness in every bite.

7. Use a cookie scoop or spoon to form about 12 cookies, each with approximately 3 tablespoons of dough. Roll them into smooth balls and place them on the prepared baking sheet, leaving adequate space between each cookie to allow for spreading during baking.

8. Bake the cookies in the preheated oven for about 10 to 12 minutes. They should look puffy and pale, but the bottom edges will have a golden hue. Keep an eye on them to avoid overbaking!

9. Once baked, take them out of the oven. If desired, sprinkle a small pinch of flaky salt on top for that perfect sweet and salty contrast. Let the cookies sit on the baking sheet for about 10 minutes; they’ll continue to deflate and firm up. Afterward, carefully transfer them to a wire cooling rack to cool completely.

10. Enjoy the cookies warm or store them in an airtight container for up to 5 days. If you want to save some for later, freeze the cookie dough balls for up to 2 months. Bake fresh cookies as needed—it’s a game changer!

Recipe Tips about Perfect Vegan Chocolate Chip Cookies

If you’re eager to make the most out of your Perfect Vegan Chocolate Chip Cookies, here are some invaluable tips. Follow these suggestions to bake like a pro!

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. This will keep them fresh and chewy.
• Freezing: You can freeze the cookie dough balls before baking. Just scoop and freeze them on a baking tray before transferring to a sealed bag. Bake straight from the freezer, adding a few extra minutes to the bake time.
• Pairing: Enjoy these cookies with a glass of almond milk or oat milk for a delightful treat. They also pair wonderfully with fresh fruit.
• Serving Size: If you prefer larger cookies, you can use 1/4 cup of dough per cookie. Just make sure to adjust the baking time accordingly!
• Flavor Variations: Experiment by adding spices like cinnamon or nutmeg to the dough for a different twist. You can also incorporate nuts or dried fruits for added texture.
• Perfecting Chocolate: For a gourmet experience, try mixing different types of chocolate chips or use a chopped chocolate bar for varied bites.

What to Pair With Perfect Vegan Chocolate Chip Cookies

These Perfect Vegan Chocolate Chip Cookies are not only delightful on their own but also incredibly versatile when it comes to pairing them with other foods and beverages. Here are some fantastic suggestions:

• Milk Alternatives: Pair these cookies with almond milk, soy milk, or coconut milk for a creamy contrast.
• Ice Cream: Serve them warm with a scoop of your favorite dairy-free ice cream for an indulgent dessert.
• Fruit: Fresh fruit like strawberries or raspberries complements the sweetness of the cookies beautifully.
• Tea or Coffee: Enjoy these cookies with a cup of herbal tea or a robust coffee. The flavors will enhance each other.
• Snack Time: They make a great addition to lunchboxes or as an afternoon snack alongside your favorite beverages.
• Celebrations: Perfect for birthday parties or family gatherings, serving these cookies will surely be a hit with guests.
• Gift Giving: Package them nicely in a gift box for friends or family. Homemade treats always make heartfelt gifts!

FAQ

Conclusion

The Perfect Vegan Chocolate Chip Cookies are truly a delightful treat that brings warmth and joy to any occasion. With their irresistible texture and rich flavor, they stand out as a must-try recipe for anyone craving something sweet. I encourage you to whip up a batch and enjoy the smiles they bring—with every bite, you’ll feel the love baked right in!

Perfect Vegan Chocolate Chip Cookies

The ultimate comfort food, these Perfect Vegan Chocolate Chip Cookies will satisfy your sweet cravings! With a chewy texture and rich chocolate flavor, they're easy to whip up and perfect for any occasion. Try them tonight for a delicious treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Ground Flaxseed
• 2 1/2 tablespoons Water
• 1/2 cup Salted Vegan Butter Softened to room temperature (1 stick)
• 1/2 cup Cane Sugar
• 1/2 cup Packed Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 1/2 cups All Purpose Flour
• 2 teaspoons Cornstarch Or sub arrowroot powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Kosher Salt Use 1/2 tsp if using unsalted butter
• 1-1 1/2 cups Dairy-Free Chocolate Chips Or chunks
• Flaky Salt For serving (optional)

Equipment

• Mixing Bowl
• Baking Sheet
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Ensure your oven is fully heated for even baking. While it's warming up, prepare your baking sheet by either spraying it with non-stick spray or lining it with parchment paper or a silicone mat. This will prevent the cookies from sticking and make cleanup a breeze.
2. Prepare the flax egg by mixing the ground flaxseed with the water in a small bowl. Stir well to combine and let it sit for about 5 minutes. This allows the mixture to thicken and gel, mimicking the binding properties of an egg.
3. In a large mixing bowl or stand mixer, add the softened vegan butter, cane sugar, and brown sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the mixture on low speed for about 3 to 5 minutes. Look for a light, fluffy texture—this is key to achieving the perfect cookie consistency.
4. Once creamy, add the prepared flax egg and vanilla extract to the bowl. Beat again until everything is well incorporated and smooth. At this point, the mixture should look velvety and unified.
5. Gradually add in the all-purpose flour, cornstarch, baking soda, baking powder, and kosher salt. Mix with a spatula until a thick, non-sticky dough forms. You may need to scrape down the sides of the bowl to ensure all ingredients are well combined.
6. Finally, fold in the dairy-free chocolate chips using a spatula. Be gentle to avoid breaking the chips. Make sure they’re evenly distributed throughout the dough for that delightful chocolatey goodness in every bite.
7. Use a cookie scoop or spoon to form about 12 cookies, each with approximately 3 tablespoons of dough. Roll them into smooth balls and place them on the prepared baking sheet, leaving adequate space between each cookie to allow for spreading during baking.
8. Bake the cookies in the preheated oven for about 10 to 12 minutes. They should look puffy and pale, but the bottom edges will have a golden hue. Keep an eye on them to avoid overbaking!
9. Once baked, take them out of the oven. If desired, sprinkle a small pinch of flaky salt on top for that perfect sweet and salty contrast. Let the cookies sit on the baking sheet for about 10 minutes; they’ll continue to deflate and firm up. Afterward, carefully transfer them to a wire cooling rack to cool completely.
10. Enjoy the cookies warm or store them in an airtight container for up to 5 days. If you want to save some for later, freeze the cookie dough balls for up to 2 months. Bake fresh cookies as needed—it’s a game changer!

Notes

Different vegan butters will spread differently during baking. I have had success using Country Crock, Earth Balance, and Violife plant-based butter sticks (not spread). Vegan butter can be replaced with softened coconut oil, but they will be slightly more dry. I recommend using refined coconut oil so there is no coconut flavor. I prefer my cookies to be loaded with chocolate chips, but if you like slightly less, use only 1 cup of chocolate instead of 1 1/2 cups. I also recommend using a mixture of chocolate chips and a chopped chocolate bar for a more varied chocolate flavor in each cookie. The sugar can be swapped for coconut sugar, but the cookies will be darker and color and more dry. I have not tested this cookie with any flour substitutions, but I imagine a gluten-free all-purpose blend would work well!

Previous PostPizza Stuffed Potatoes

Next Post Buffalo Chicken French Breads

Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!