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Home » Cookies » Best vegan chocolate chip cookies (Small batch)

Best vegan chocolate chip cookies (Small batch)

Published August 16, 2018 Last Modified October 11, 2019 By GreedyEats

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The best vegan chocolate chip cookies you will ever bake. Super thick, so chewy and oozing with pockets of melty chocolate chunks!

More drool worthy cookies recipes for ya!

Thick and the Best vegan chocolate chip cookies recipe-small batch

You will never miss egg in these beauties. Heck, you won't even know these cookies are vegan!

No eggs in my refrigerator and it is pouring outside! Translation: I am off to baking VEGAN chocolate chip cookies. 😉

Super chewy and thick enough to put a non-vegan chocolate chip cookie to shame!

WHY ARE THESE THE BEST vegan CHOCOLATE CHIP COOKIES?

Thick chewy and the best vegan chocolate chip cookies

  • These cookies contain ZERO processed sugar! That's the reason they bake ultra soft and chewy. As white sugar is known for sucking out some of the moisture from the baked goods!
  • Using just the right amount of flour and a little cornstarch, helps these cookies bake nice and thick.
  • We will roll our cookie balls tall rather than wide. This will prevent them from over spreading in the oven, while their centers remain soft and buttery. A soft baked consistency that we all love!

Best vegan chocolate chip cookies recipe-small batch

  • To ensure a flavor rich cookie, I have added some almond extract along with vanilla. Try it once and I promise there is no going back!
  • You don't need any special equipments for this recipe. Not even a mixer. Since it's a small batch, you can easily beat that butter with a balloon whisk!
  • Your cookie dough does not need to sit in the refrigerator for several hours. A simple 5 minutes chill in the freezer, does the trick!

Easy and the best vegan chocolate chip cookies with chocolate chunks-small batch

You need nothing but a wide glass of milk to dip these thick, puffy and the best chocolate chip cookies in!

What are we substituting for eggs?

Flax egg! Flax egg works wonderfully in chocolate chip cookies and you will never taste those seeds in the baked cookies. If grinding your flax seeds at home or somehow you find your flax egg has small bits of seeds visible, strain your flax egg. This step if completely optional if you don't mind those teeny-tiny bits in your cookies.

Either way, you are not going to taste them, with all those fragrant extracts present in our dough.

Best vegan chocolate chip cookies with chocolate chunks

Tips to make these best chocolate chip cookies really THE BEST:

  1. We can't afford to under beat our butter and sugar. They both form the base of our cookie dough. Beat them till the mix turns fluffy, light and pale in color.
  2. Prepare your flax egg prior to start beating the butter. Strain it in the beaten batter if required.
  3. Don't over mix the cookie dough after adding flour. We want them to rise well and bake all puffy!
  4. Chill those mounts in the freezer till they are firm to touch. Skipping this step will lead to spread your cookies in the oven.
  5. Don't over stuff your cookies with chocolate or chocolate chips. You can always press more after the cookies are baked.

Best vegan chocolate chip cookies-small batch

I simply love how thick and puffy these chocolate chip cookies bake. And the fact that no one can ever guess these are vegan, makes them the best vegan chocolate chip cookies ever known!

If you liked this recipe you will love these vegan chocolate cupcakes with raspberry frosting!

Oh and also my Vegan Chocolate Cake will be a favorite quickly.

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Best vegan chocolate chip cookies-small batch

Best vegan chocolate chip cookies

The best vegan chocolate chip cookies you will ever bake. Super thick, so chewy and oozing with pockets of melty chocolate chunks!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
US Customary - Metric
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings 5 Cookies
Calories: 288kcal
Author: Neha

Ingredients

  • 1 tsp Ground flaxseed
  • 1 tsp Almond milk/water
  • ⅓ stick (37 gms) Vegan butter (room temperature)
  • ⅓ cup (63 gms) Light brown sugar
  • ¾ tsp Vanilla Extract
  • ¼ tsp Almond extract
  • ⅔ Cup (83 gms) All purpose flour
  • ½ tsp Cornstarch/tapioca starch
  • ⅓ tsp Baking soda
  • ⅛ tsp salt
  • ¼ Cup Vegan chocolate chips
  • ¼ Cup Vegan chocolate chunks (optional)
US Customary - Metric

Instructions

  • Mix your ground flax-seed in water and set it aside to form flax egg.
  • Beat softened butter for a minute or so and add brown sugar to it. Beat this mixture till it turns very light and fluffy. About 2-3 minutes, using a hand mixer or balloon whisk.
  • Preheat your oven to 350 deg F and line a cookie sheet with silicon mat or parchment paper and set it aside.
  • Add both extracts and flax egg (strain if required) to the butter mixture. Mix well to combine.
  • Sift your flour, baking soda and cornstarch over this mix and fold just until flour disappears into the dough. Fold in the chocolate chips and chocolate chunks (if using) saving a few to press on top.
  • Form 5 cookie balls. About 3 tablespoons each. Roll them tall, about 2-2.5 inches in height.
  • Place mounts on your cookie sheet and stick the sheet in freezer until these mounts are firm to touch. About 5 minutes.
  • Bake the cookies for 13-15 minutes. They will still appear very soft in the center. But the cookies will continue to firm on cookie sheet as they cool. Don't over bake them.
  • Let them cool on the sheet for 5-7 minutes. While the cookies are cooling, you can press those saved chocolate chips and chunks on top of each cookie. Transfer on a wire rack to cool down further. Enjoy warm!

Notes

  1. Cookies stay fresh at room temperature, covered tightly for 4-5 days.
  2. Both baked and unbaked cookies can be frozen for upto 2 months in the freezer. To freeze unbaked cookie mounts: form balls and store them in a ziploc. Bake for an extra minute, no need to thaw these mounts.
  3. These are pretty large cookies, if you wish to bake them smaller, you may from 8 balls out of the dough. Baking time in this case would be somewhere around 10-11 minutes.

Nutrition

Serving: 1Cookie | Calories: 288kcal
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

 

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Reader Interactions

Comments

  1. Yasha Pincha

    February 23, 2021 at 6:24 am

    Hey!! I'm really excited to try this, but for a newbie like me can I know how much water is to be added to make the flax egg? ;-;

    Reply
    • GreedyEats

      February 23, 2021 at 5:11 pm

      Hi, it is 1 tsp. 1 tsp of almond milk/water that is mentioned in recipe ingredients is to be added to a tsp of flaxseed meal.

      Reply
  2. Diana

    March 31, 2019 at 9:13 pm

    These cookies look absolutely amazing and I need to try your recipe ASAP! Chewy, chocolately and so perfect!

    Reply
  3. Tania / Fit Foodie Nutter

    March 31, 2019 at 5:51 pm

    5 stars
    These cookies look absolutely divine! Can’t wait to make them!

    Reply
  4. Ilona

    March 31, 2019 at 4:41 pm

    Love the vegan recipes, there are endless possibilities and we don't have to use animal products all the time. Yummy!

    Reply
  5. Pam Greer

    March 31, 2019 at 1:49 pm

    5 stars
    What a great idea to form them tall so that they stay moist and chewy in the center! I've also never heard of flax egg. I can't wait to try these delicious cookies!

    Reply
  6. Rosa

    March 31, 2019 at 1:42 pm

    5 stars
    Oh em gee! These cookies look scrumptious!!! The chocolate chips look so melty and perfect, need these right now. 😍

    Reply
  7. Kim Lange

    August 20, 2018 at 7:04 am

    5 stars
    Your chocolate chip cookies are a sight to behold! Love it no eggs and how beautiful they turned out! YUM & Pinning! 🙂

    Reply
    • GreedyEats

      August 21, 2018 at 5:00 pm

      Omg! Thanks for stopping by, liking and pinning these cookies Kim! <3

      Reply
  8. Leanne | Crumb Top Baking

    August 17, 2018 at 12:52 pm

    5 stars
    Neha, these look so chewy and chocolatey and perfect for dunking in almond milk! I can't believe they are vegan! Definitely a must-try recipe!

    Reply
    • GreedyEats

      August 18, 2018 at 3:16 pm

      It def is Leanne! For they don't even taste vegan! 😉

      Reply
  9. chef mimi

    August 17, 2018 at 7:54 am

    I’m not vegan, but boy do these look good!

    Reply
    • GreedyEats

      August 18, 2018 at 3:30 pm

      Thanks! Also these taste perfect Mimi! 🙂

      Reply
  10. 2pots2cook

    August 16, 2018 at 11:46 pm

    5 stars
    Now I know what to do when no eggs ..... Thank you so much !

    Reply
    • GreedyEats

      August 18, 2018 at 3:29 pm

      Lol! You are very welcome, haha!

      Reply
  11. [email protected]

    August 16, 2018 at 5:26 pm

    Nothing beats a good warm chocolate chip cookie!

    Reply
    • GreedyEats

      August 16, 2018 at 8:10 pm

      Indeed Patrick! 🙂

      Reply

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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