If soft and chewy chocolate chip cookies are what you are after
This recipe for Chubby and Chewy Vegan Chocolate Chip Cookies is going to become your new love affair!
Thick, dense, soft inside with a slight crispy crunch on the outside
If you are not a fan of thick and chewy cookies though, a simple solution is to flatten them out before baking.
But who on earth doesn’t like chubby and chewy cookies!?
Notes for Success:
I’ve recently been using Country Crock Olive Oil sticks with really great results, however I use them straight out of the refrigerator, no need to bring to room temperature
Flax meal is the egg replacer here as I have reverted back to this more available ingredient rather than rely on a proprietary blend that many people could not get
Be sure to weigh your flour if possible since a heavy hand measuring flour with a cups volume measure can produce really inconsistent results
The universal accepted measure for one cup of flour is 120g although I’ve always used 125g from my early days in culinary school
Scoop them direct and bake them in those perfect mounds without pressing them down and this will keep their thick chubby stature!
But if thinner crispier cookies are what you are after, simply press the cookies slightly before baking and they will be thinner and crispier
This cookie dough freezes well in pre-scooped balls of dough for up to 2 months in a ziploc bag
Add pecans to the batter for a butter pecan variety!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES
For more of the best vegan cookies recipes click the links below!
Butter Pecan Chocolate Chip Cookies
Double Chocolate Chip Cookies ~ Vegan
Salted Peanut Butter Banana Chocolate Chunk Cookies
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- Butter Pecan Cookies
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- Double Chocolate Chip Cookies
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- Salted Caramel Cookies
Vegan Chocolate Chip Cookies
Ingredients
- Vegan Butter 2 sticks (1 cup) (226g)
- Granulated Sugar 1 cup (200g)
- Light Brown Sugar 1 cup (210g)
- Salt ½ teaspoon (3g)
- Vanilla Extract 2 teaspoons
- Ground Flax Meal 3 Tablespoons (24g)
- Hot water ½ cup (120ml)
- All Purpose Flour 3½ cups (455g)
- Baking Soda 1¾ teaspoons (8g)
- Vegan Chocolate Chips
Instructions
- In the bowl of the Kitchen Aid Mixer or with a hand beater, cream the vegan buter and both sugars with the paddle attachment until light and fluffy. About 3 -5 minutes
- Meanwhile steep the hot water and ground flax in a small bowl and let stand to thicken
- Combine the flax paste with the vanilla extract together and slowly add to the creaming mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides and bottom of the bowl.
- Then whip it on high speed to emulsify for 10 seconds
- Sift the flour, baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. Do not over mix.
- Add in the chocolate chips and combine well.
- With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
- Do not press the dough so they stay chubby and chewy!
- But for crisper cookies flatten then out slightly before baking
- Bake immediately in a preheated 350°F oven for approximately 12-15 minutes or until light golden browned.
Notes
Store cookies at room temperature in an airtight container for up to 1 week
Hi gretchen, can I use grounded flax seeds instead of flax meal. I don’t get flax meal. I get only flax seeds.
Grounded flax seeds = flax meal.
Hi Gretchen! I’m making these now.. was planning on freezing some of the dough, will that work out well you think? 🙂
Yes! It works great!
Hello, I do not see what temperature to bake the cookies at. I assume it is 350 degrees Fahrenheit?
Oh Hi! Thanks for catching that! yes you are correct! 🙂
Hi Gretchen i love your work you’re so great.
I have a question can i use almond flour or coconut flour or other flour for these recipe?
and also can i use coconut oil or other oil instead butter?.
Thanks for your help.
Anny vicente
Hi Anny thank you! Coconut oil is not the greatest to use because it doesn’t cream as well as vegan butter. CLICK HERE FOR MORE
And because coconut flour & almond flour do not bind (they are gluten free flours) it is difficult to just sub in for some of the wheat flour. Not to say it cannot be done, but the recipe would have to be reworked so it is Best to find a recipe that is already worked out to suit those types of flours
Can I use swerve and sola to replace the brown and granutated sugars?
I have not used those, so best to read the instructions on the package to see how it converts in baking. I sis use Splenda once and it specifically says “Do not replace ALL the sugar in a baking recipe or your results will be dry etc…”
So just read into what it says for that, otherwise I don’t see why not, however CLICK HERE FOR MORE INFO
Best cookies I’ve had in a long time, and I’m a cookie connoisseur, haha. These are a little less sweet than other recipes, but they had the PERFECT texture that I’m always trying to get, and never do! Fresh out of the oven, these are a little crispy on the outside, and chewy on the inside. After cooking and putting into Tupperware, there’s less crunch, but the chewiness is perfect! I have tried a million vegan cookie recipes, and while soft, they almost never have the “chew” to them. These look like big bakery cookies. Absolutely fantastic, and are going into my permanent recipe file.
Now I have to peruse the site and see if you have any cookies made with oat flour and almond meal that have a similar texture….
awesome! thank you for the detailed description! I’m so glad you love them! (I actually don’t have any recipe with those flours specifically, but I hope you still peruse! LOL)
Hello, Gretchen! I made these cookies for my nephew’s girlfriend’s birthday who is vegan. She said they were delicious. My nephew really liked them, too. I also gave some to my friend; he really enjoyed them as well. Having never worked with flax meal as an egg replacement, I was not sure how long to wait after I mixed the flax meal and water so i just guessed. I think I waited about 15-20 minutes until it looked to me like the consistency of beaten eggs. It turned out well. I still want to try your four ingredient chocolate chip cookies. Thank you so much.
hi!
does the flax meal and water equal 2 eggs ?
I don’t always like to recommend people to go in reverse with vegan recipes, since converting a non-vegan recipe to a Vegan one is not just a simple *sub the egg for flax* & proceed.
some other things have to happen like adjusting fats, flour, leaveners etc to compensate for the removing of the egg.
But a cookie recipe would be the most forgiving of the lot if you were to do it that way.
That said, yes typically a 1tb flax + water = 1 egg
So while I haven’t baked with eggs in over 6 years, Haven’t done it on this recipe which was formulated specifically for vegan ~~ I think it would work. 🙂
ty, I have followed you since your non-vegan days and was hoping to find the old chocolate chip recipe my kids loved, I will give this a try 🙂
Hi Gretchen! They sure look beautiful. Question for you… I just bought a wondermill to mill my own flour… could I replace part or the whole AP by soft white wheat flour… milled to pastry setting… and maybe sifted… thank you again! 🥰👍
Wow awesome! yes you can!