Soft inside with a slight crispy crunch on the outside
This recipe for Vegan Chocolate Chip Cookies is going to become your new love affair!
No affiliation with any product or company mentioned below
Notes for Success:
Earth Balance is my choice for all vegan recipes
Although recently I’ve been using Country Crock Olive Oil sticks with really great results|
Often times I go back and forth with the egg replacer and here I am using Bob’s Red Mill
Sometimes I’ll just use flax meal reconstituted in a portion of the plant milk listed in the recipe
If you do not have or do like the Bob’s brand use any DRY BLEND egg replacer you love the most!
Weighing your ingredients will give you the best results in all recipes
Especially the flour since a heavy hand with a cups volume measure can produce really inconsistent results
The universal accepted measure for one cup of flour is now 120g but I’ve always used 125g from my early days in culinary school
Scoop the dough with a cookie scooper for uniform cookies
And do not press them down as they will spread normally
Cookie dough freezes well in pre-scooped balls for up to 2 months in a ziploc bag
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup Vegan Butter 226g
- 1 cup Granulated Sugar 200g
- 1 cup Light Brown Sugar 205g
- ½ teaspoon Salt 3g
- 3 teaspoons Vanilla Extract 15ml
- 3 teaspoons Egg Replacer
- ⅓ cup Plant Milk 75ml
- 3½ cups All Purpose Flour 437g
- 1¾ teaspoons Baking Soda
- ¼ teaspoon Baking Powder
- 2 cups Vegan Chocolate Chips
Instructions
- Preheat the oven to 350F
- In the work bowl of an electric mixer or with a hand beater, cream the vegan butter & both sugars until light & fluffy. About 3 -5 minutes
- Stop the mixer every so often to scrape the sides & bottom of the bowl.
- Add the vanilla extract to the room temperature plant milk then slowly drizzle it into the creamed mixture until it is all incorporated
- Sift the flour, baking soda, baking powder, egg replacer & salt together, then add to the mixer all at once & mix on low speed just until combined. Do not over mix.
- Add in the chocolate chips mix to combine well.
- Scoop cookie dough onto a parchment lined sheet pan spaced about 2 inches apart.
- Do not press the dough as they will spread normally
- Bake immediately in a preheated 350°F oven for approximately 12-15 minutes or until light golden browned.
Notes
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!
Hi! I really hope you see this but can I use aquafaba instead of flax seeds? ????????????
Yes sure just take out the hot water and replace with AF
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!
Hey Gretchen! I want to use flax “eggs” in this recipe like you used in the video but doesn’t say how much in the notes or in the recipe. Thanks.
Hi Gretchen, i searched your non vegan recipes books every where and couldnt find them, if you could please send me copies of the books non vegan and pay you withpaypal , i really will appreciate it
Hi! Just made these for the first time and they were great! First recipe in a long time I haven’t had to double the amount of chocolate chips LOL! Had leftover chocolate buttercream from b-day baking this weekend and made some cookie sandwiches with it for my husband – he said they are great!
If I use applesauce or oatmilk as the egg replacer would it be 1/4 cup?
Hi Amanda, adding in a liquid egg replacer here is going to result in a very loose batter causing your cookies to spread in the oven.
Egg replacers are not “one size fits all” READ MORE HERE
I do include a “notes for success” section on all my recipes (it’s just a tad above the recipe section) and there I write:
Often times I go back and forth with the egg replacer , and here I am using Bob’s Red Mill *not sponsored
Sometimes I’ll just use flax meal reconstituted in a portion of the plant milk listed in the recipe
If you do not have or do like the Bob’s brand use any DRY BLEND egg replacer you love the most!