Vegan Chocolate Chip Cookies
Prep
15m
Cook
12m
Total
27m
Serves
24
Cal
190
“Chewy centers, crispy edges, and pools of melted chocolate - these cookies are proof that the best things in life are plant-based.”
Chewy centers, crispy edges, and pools of melted chocolate - these cookies are proof that the best things in life are plant-based. Inspired by American flavors, this easy-to-make vegan chocolate chip cookies comes together with 9 simple ingredients and yields a crowd-pleasing 24 servings. At 190 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 27 minutes (15 min prep, 12 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Ingredients
- 2 1/4 cups All-purpose flour
- 1 cup Vegan butter, softenedBuy Miyoko's Creamery →
- 3/4 cup Brown sugar, packed
- 1/4 cup Granulated sugar
- 2 flax eggs Flax egg (1 tbsp ground flax + 3 tbsp water)
- 2 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp Salt
- 2 cups Vegan dark chocolate chipsBuy Hu Kitchen →
Instructions
- 1
Prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Stir and let sit for 10 minutes until thick and gel-like.
- 2
In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes with an electric mixer.
- 3
Add the flax eggs and vanilla extract to the butter mixture. Beat until well combined.
- 4
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5
Fold in the chocolate chips by hand with a spatula.
- 6
Chill the dough in the refrigerator for at least 30 minutes (or up to 24 hours for deeper flavor). Preheat oven to 375°F.
- 7
Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes until edges are golden but centers still look slightly underdone.
- 8
Let cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool.
Pro Tips
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Check our vegan swap guide for recommended brands of plant-based products that work perfectly in this recipe.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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