Nut-Free Vegan Chocolate Chip Cookies
Indulge in these irresistible Nut-Free Vegan Chocolate Chip Cookies—perfect for those seeking plant-based treats without any nut allergens! Made with pantry staples like all-purpose flour, applesauce, and vegan butter, these cookies are delightfully soft, chewy, and bursting with gooey vegan chocolate chips. Their nut-free recipe makes them a safe choice for sharing at gatherings, while the absence of eggs and dairy ensures they’re fully vegan-friendly. Ready in under 30 minutes, these cookies are quick to prepare yet pack endless flavor with hints of vanilla and rich brown sugar. Serve them fresh from the oven for ultimate gooeyness or pair them with your favorite dairy-free milk for a comforting snack. Perfect for vegans, allergy-conscious eaters, and cookie lovers alike!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Vegan butter (softened)
- 1 cup Brown sugar (packed)
- 0.25 cup Granulated sugar
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1.5 cups Vegan chocolate chips (nut-free)
- 1 tablespoon Dairy-free milk (optional, for consistency)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened vegan butter, brown sugar, and granulated sugar until fluffy and well combined (about 1-2 minutes).
Add the unsweetened applesauce and vanilla extract to the creamed mixture. Mix until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If the dough feels too stiff to mix, you can add up to 1 tablespoon of dairy-free milk for consistency.
Fold in the nut-free vegan chocolate chips evenly using a spatula or wooden spoon.
Scoop dough into tablespoon-sized balls and place them a few inches apart on the prepared baking sheets. Optional: Flatten slightly with the palm of your hand for a more even shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as the cookies cool.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your nut-free vegan chocolate chip cookies with a glass of plant-based milk or as a standalone treat!
Nutrition Facts
Calories |
5213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3483 mg | 151% | |
| Total Carbohydrate | 720.6 g | 262% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 437.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 502 mg | 39% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
