Vegan Chewy Chocolate Chip Cookies
Soft, chewy, and packed with gooey chocolatey goodness, these Vegan Chewy Chocolate Chip Cookies are a plant-based twist on a timeless favorite. Perfectly golden around the edges with a tender, melt-in-your-mouth center, these cookies use simple pantry staples like vegan butter, plant-based milk, and rich vegan chocolate chips to create a dessert that’s irresistibly decadent yet 100% dairy-free and egg-free. With just 15 minutes of prep time and minimal fuss, this easy vegan cookie recipe is ideal for busy bakers or anyone craving a quick homemade sweet treat. Whether you’re dunking them in oat milk, sharing them with friends, or indulging straight from the cooling rack, these vegan chocolate chip cookies prove that classic comfort food can be deliciously cruelty-free.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter (softened)
- 0.75 cup Brown sugar
- 0.25 cup Cane sugar
- 2 tablespoons Unsweetened plant-based milk (e.g., almond, oat)
- 2 teaspoons Vanilla extract
- 1.5 cups Vegan chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened vegan butter, brown sugar, and cane sugar together until light and creamy (about 2-3 minutes).
Add the plant-based milk and vanilla extract to the wet ingredients. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until a dough forms. Be careful not to overmix.
Fold in the vegan chocolate chips, ensuring they're evenly distributed throughout the dough.
Scoop roughly 1.5 tablespoons of dough and roll into a ball. Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center will still look slightly underbaked, but it will set as the cookies cool.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 542.1 g | 197% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 310.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 181 mg | 14% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1627 mg | 35% | |
*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.
