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!
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?
- 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!
- 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!
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.
Tips to make these best chocolate chip cookies really THE BEST:
- 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.
- Prepare your flax egg prior to start beating the butter. Strain it in the beaten batter if required.
- Don’t over mix the cookie dough after adding flour. We want them to rise well and bake all puffy!
- Chill those mounts in the freezer till they are firm to touch. Skipping this step will lead to spread your cookies in the oven.
- Don’t over stuff your cookies with chocolate or chocolate chips. You can always press more after the cookies are baked.
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.
Looking for more one bowl dessert recipes?
Let me help ya!
Super fluffy small batch Pancakes!
Softest PB Cookies with choc chips, So good!
And these Reader’s favorite lemon muffins bursting with fresh blueberries
Best vegan chocolate chip cookies
- 1 tsp Ground flaxseed
- 1 tsp Almond milk/water
- 1/3 stick (37 gms) Vegan butter (room temperature)
- 1/3 cup (63 gms) Light brown sugar
- 3/4 tsp Vanilla Extract
- 1/4 tsp Almond extract
- 2/3 Cup (83 gms) All purpose flour
- 1/2 tsp Cornstarch/tapioca starch
- 1/3 tsp Baking soda
- 1/8 tsp salt
- 1/4 Cup Vegan chocolate chips
- 1/4 Cup Vegan chocolate chunks (optional)
- 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!
- Cookies stay fresh at room temperature, covered tightly for 4-5 days.
- 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.
- 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.