These are the best Vegan Chocolate Chip Cookies! The perfect amount of sweetness and a gooey center make these a crowd pleaser!
If there's one recipe you want to have in your back pocket, it is a good vegan chocolate chip cookie recipe. And these ones are simple to make and even easier to eat. These are on the crunchier side, but they have a soft center and PLENTY of chocolate chunks.
How to make Vegan Chocolate Chip Cookies
Start out by melting some vegan butter. Combine it with the sugars and whisk until you have a sugary paste. Add the aquafaba, salt & vanilla extract and continue to whisk until everything is smooth. Aquafaba (aka chickpea water) is going to act as the egg replacer in this recipe.
Sift the flour and baking soda into the wet ingredients and stir until combined - just be sure not to overdo it. Stir in the chocolate chunks (or chips, I personally like chunks), cover and place in the fridge for 30 minutes.
Remove from the fridge, line a baking sheet with parchment paper and drop spoonfuls of dough onto the sheet - being sure to give each cookie some space. Pop them in the oven and bake for 12-15 minutes.
Rather than overcrowd the baking sheet, you can work in batches (like I did).
Eat 'em up (or freeze 'em)
Remove the cookies from the oven and transfer to a wire rack to let them cool. If you're working in batches, repeat with the remaining cookie dough.
Once the cookies have cooled, grab your favorite non-dairy milk and get to dunking.
If you want to freeze the dough, place the dough in rounds on a cookie sheet and place in the freezer. After they are completely frozen, pop them in a freezer-safe container. And now you can have cookies on demand.
Need more recipe inspo? Check these out:
Vegan Chocolate Chip Cookies
Ingredients
- ½ cup vegan butter melted
- ½ cup sugar
- ¾ cup brown sugar
- 3 tablespoons aquafaba*
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ¼ cup all-purpose flour I haven't tried this with GF flour
- 8 ounces semi-sweet chocolate chunks
Instructions
- Add the butter, sugar and brown sugar in a large mixing bowl. Use a hand mixer or whisk and combine until a paste forms. Add the aquafaba, salt & vanilla extract and whisk until smooth.
- Sift in the baking soda and flour. Use a spatula to stir until combine.
- Add the chocolate chunks and gently combine. Cover and place in the fridge for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, being sure to leave a few inches between each cookie. Bake for 12-15 minutes, or until the edges are browned.
- Remove from the oven, transfer to a wire rack and allow the cookies to cool. Serve and enjoy!
Video
Notes
Nutrition
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Rozanne
Help! My cookies completely melted and turned out like flat pizzas! Any suggestions on what went wrong?
Sara
If you use melted butter in a cookie recipe you have to completely chill the dough before baking or they will flatten out.