Vegan Chocolate Chip Cookies: The Best You’ll Ever Taste!
These vegan chocolate chip cookies are the ultimate treat—crisp edges, chewy centers, and melty dark chocolate chunks, all without a drop of dairy or eggs. Perfect for vegans and non-vegans alike, this easy recipe brings rich, caramel-like flavor thanks to brown sugar and vegan butter. Whether you’re baking for a cozy night in or a party, these vegan chocolate chip cookies will steal the show with their guilt-free deliciousness!
Ingredients
- 1/2 cup 1 stick vegan butter, softened – High-quality like Earth Balance for best flavor.
- 3/4 cup brown sugar packed – Dark brown sugar enhances chewiness.
- 1/4 cup coconut sugar – Sub with more brown sugar if needed.
- 1 tablespoon vanilla extract – For that bakery aroma.
- 1 tablespoon coconut oil melted – Adds moisture.
- 1 1/2 cups all-purpose flour – Or a 1:1 gluten-free blend.
- 1 teaspoon baking soda – For rise and tenderness.
- 1/4 teaspoon sea salt – Boosts flavor.
- 1 cup dark chocolate chunks – Chopped from a vegan bar e.g., Enjoy Life for gooeyness.
Instructions
- Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Wet Ingredients: In a large bowl, beat vegan butter, brown sugar, and coconut sugar until fluffy (about 2 minutes). Mix in coconut oil and vanilla extract.
- Combine Dry Ingredients: In a medium bowl, whisk flour, baking soda, and sea salt. Gradually stir into the wet mixture until just combined.
- Add Chocolate: Fold in dark chocolate chunks gently with a spatula.
- Shape Dough: Scoop 2-tablespoon-sized balls onto the baking sheet, spacing 2 inches apart. Flatten slightly for crispier edges.
- Bake: Cook for 10–12 minutes until edges are golden and centers are soft.
- Cool: Let sit on the sheet for 5 minutes, then transfer to a cooling rack.
- Optional: Chill dough for 30 minutes before baking for thicker, chewier vegan chocolate chip cookies.
Notes
- Storage: Keep vegan chocolate chip cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for 2 months—bake from frozen at 350°F for 14–16 minutes.
- Texture Tip: Chilling the dough enhances chewiness; skip it for quicker baking with slightly thinner results.
- Variations: Add 1/2 cup chopped nuts or swap flour for gluten-free. Sprinkle sea salt post-bake for a flavor pop.