Vegan Chocolate Chip Cookies

The perfect Vegan Chocolate Chip Cookie recipe! Soft, gooey, full of rich chocolate flavor, and made with classic easy to find ingredients.

The best vegan chocolate chip cookies

There is nothing like the taste of a melt in your mouth delicious chocolate chip cookie and everyone should be able to enjoy that experience.

That’s why these vegan chocolate chip cookies are one of my favorite things to bake for a dairy and egg allergy diet.

The classic chocolate chip cookie flavor that you love, but made totally dairy free and egg free.

They stay soft even when cooled, and taste heavenly. This will be your go to cookie recipe!

Ingredients & Notes

• All purpose flour: or substitute whole wheat pastry flour
• Salt
• Baking soda
• Baking powder
• White sugar
• Brown sugar
• Unsweetened applesauce: the egg replacement that keeps these cookies soft and chewy
• Vegan butter: we love earth balance brand for baking
• Vanilla extract
• Semi-sweet chocolate chips: make sure to buy dairy free. Enjoy life is a good brand for strict allergies.

How to make vegan chocolate chip cookies

Step 1: Whisk together the flour, salt, baking soda, and baking powder. Set aside.

Step 2: In a separate bowl, cream together the sugar, brown sugar, applesauce, vegan butter, and vanilla extract.

How to replace eggs in vegan cookies

Traditional chocolate chip cookies use eggs, so to replace that this recipe uses a combination of baking powder and unsweetened applesauce, which ended up being perfect.

You don’t need any eggs or milk for these chocolate chip cookies and they are so rich and full of flavor that you wouldn’t guess they are vegan!

Step 3: Add the dry ingredients to the wet and beat to combine. Fold in the chocolate chips.

Recipe Note

Not all chocolate chips are vegan. Many contain milk ingredients.

Be sure to buy chocolate chips that are dairy free. One of my favorite brands is Enjoy Life.

Tips for baking your vegan chocolate chip cookies

Step 4: Use a mini cookie scoop to drop the batter onto a nonstick baking sheet.

Step 5: Bake your vegan chocolate chip cookies for 10 – 14 minutes at 350 degrees. Right around 12 minutes is usually perfect for me.

You are looking for the top to no longer be doughy and the edges set, but try to avoid over baking them.

Step 6: Remove the cookies from the oven and allow them to cool on the pan for around 5 minutes before transferring to a cooling rack.

When the cookies come out of the oven, they will be puffed out, then after a few minutes they settle back down into a flatter shape.

If you are looking for a perfect every time vegan cookie recipe, this is it!

You simply can’t go wrong. And these cookies are still delicious the next day.

Freezing Cookie Dough

One of my favorite hacks for fast fresh baked cookies is freezing balls of uncooked cookie dough.

Simply roll the batter into balls, and place on a piece of wax paper inside of a freezer safe ziploc bag.

Once ready to bake, place the dough balls on the cookie sheet and bake from frozen. Just add a few extra minutes onto cook time!

Can you freeze cookies?

Yes, baked cookies also freeze well! Just place in an airtight container, or wrap each cookie in cling wrap for best freshness.

When you are ready to eat, just remove the cookie from the freezer and allow it to thaw, then enjoy!

More Vegan Desserts

• Vegan Peanut Butter Cups
• Vegan Pumpkin Chocolate Chip Cookies
• Vegan Muddy Buddies
• Vegan Chocolate Peanut Butter Fudge
• Chocolate Peanut Butter No Bake Cookies
• Best Vegan Apple Crisp

Notes

I like to use Earth Balance brand vegan butter. The butter should be softened but still solid.

Nutrition

• Calories: 128kcal
• Carbohydrates: 20g
• Protein: 1g
• Fat: 5g
• Saturated Fat: 2g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Trans Fat: 0.02g
• Sodium: 115mg
• Potassium: 21mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 145IU
• Vitamin C: 0.04mg
• Calcium: 23mg
• Iron: 1mg