🌱 Vegan Chocolate Chip Cookies 🍪
These Vegan Chocolate Chip Cookies are thick, chewy, and packed with melty chocolate. The edges bake up golden while the centers stay soft enough that the chips turn gooey when you break one open. No eggs. No dairy. Just the classic cookie everyone reaches for first.
I love how bakery-style these look with so little effort. Chill the dough, bake them just until the edges set, and you’ll get that stretchy chocolate center every time. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Vegan Cookies 💚
- 🌱 Completely dairy-free and egg-free
- 🍪 Thick, chewy bakery-style texture
- 🍫 Gooey melted chocolate centers
- ⏱️ Easy one-bowl dough
- 🧊 Dough freezes well
- ✨ Tastes like the classic
The Secret to Gooey Vegan Chocolate Chip Cookies
Use a mix of brown sugar and white sugar for chew and crisp edges. Don’t skip chilling the dough — that’s what keeps the cookies thick instead of flat. Pull them from the oven when the centers still look a little underdone. They finish setting on the pan, and the chocolate stays molten.
Frequently Asked Questions ❓
Do I need a flax egg? 🥚
This version works with just vegan butter and a splash of plant milk. If you want extra structure, add 1 tablespoon ground flax mixed with 3 tablespoons water.
Why did my cookies spread too much? 🍪
The dough was too warm or the vegan butter was too soft. Chill the scooped dough for 20–30 minutes before baking.
How should I store them? 🧊
Keep in an airtight container for 4 days. Warm a cookie for 10 seconds in the microwave to bring back that melted-chocolate center.
🌱 Vegan Chocolate Chip Cookies
Ingredients 🛒
- ½ cup (115 g) vegan butter, softened
- ½ cup (100 g) packed brown sugar
- ¼ cup (50 g) white sugar
- 3 tablespoons plant milk
- 2 teaspoons vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegan chocolate chips, plus extra for topping
Instructions 👩🍳
- Cream the vegan butter with both sugars until smooth. Mix in the plant milk and vanilla.
- Add the flour, baking soda, baking powder, and salt. Stir until a soft dough forms.
- Fold in the chocolate chips. Chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Scoop about 2 tablespoons of dough per cookie. Press a few extra chips on top.
- Bake for 11–13 minutes, until the edges are golden and the centers still look soft.
- Cool on the pan for 10 minutes before moving. The centers will set as they cool.
Nutrition
| Nutrient | Per cookie (1/12) |
|---|---|
| Calories | 210 |
| Protein | 2g |
| Net carbohydrates | 27g |
| Total carbohydrates | 28g |
| Fiber | 1g |
| Total fat | 10g |
| Sodium | 160mg |
Estimates based on vegan butter, flour, sugar, and chocolate chips. Exact numbers may vary by chip brand and cookie size.
Notes & Tips 💡
- For extra gooey centers, tuck a few extra chips into the middle of each dough ball.
- If the dough feels sticky, add 1 tablespoon flour at a time.
- A sprinkle of flaky salt on top before baking makes the chocolate pop.
- Frozen dough balls can go straight into the oven — just add 1–2 extra minutes.
These Vegan Chocolate Chip Cookies are chewy, chocolatey, and just as good as the classic. Warm, gooey, and impossible to eat just one. 🍪🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
