These really are the BEST vegan chocolate chip cookies. Slightly crispy on the outside and perfectly soft and chewy on the inside. With no weird ingredients, these chocolate chip cookies are delicious and easy to make!
These cookies! Wow– I’ve been on the hunt for the absolute best vegan chocolate cookie recipe and this is it. The texture and the flavor are both on point– slightly crispy on the outside yet perfectly soft and chewy on the inside.
These are bakery cookies– the kind of chocolate chip cookie that taste like they came from either your grandmother’s kitchen or your favorite bakery. Pillowy soft, with plenty of chocolate chip cookies, these are the vegan cookies I dream about!
I’ve got lots of cookie recipes on my website, and many with chocolate chips. Some are healthier, some have fun ingredients like tahini, but none are a classic chocolate chip cookie. These are. Vegan chocolate chip cookies without any weird ingredients– a must make.
The combination of softened butter and brown sugar helps with not only the soft, chewy texture of these cookies but also the flavor. You must use brown sugar for the best results. Cane sugar, coconut sugar, or the like will not work as well.
The flax egg and cornstarch act as an egg, binding all of the ingredients together and helping with the texture. I don’t recommend swapping in other egg options, like chia seeds for the flax seed. You can use other starches, like arrowroot, but don’t skip the starch.
Most chocolate contains milk solids and, therefore, isn’t vegan. However, there are several chocolate chip brands on the market. Some are intentionally dairy-free, like Enjoy Life, while others are accidentally dairy-free, like Guittard.
If you want these cookies to be vegan, then you’ll want to ensure that you use a dairy-free chocolate chip.
Mix together the ground flaxseed and water in a small bowl and set aside to make your flax egg.
Mix the butter and brown sugar together, either in a stand mixer or a bowl with a handheld mixer. Add the vanilla and flax egg and mix to combine. 
Stop the mixer and add the flour. Sprinkle on the cornstarch, baking soda and salt on top of. the flour. Turn the mixer on low speed and mix until just combined. 
Add in the chocolate chips to incorporate, either by hand or using the mixer. 
Roll the dough into balls, about 1-2 tablespoons each. Place on prepared pans. 
Bake for 10 minutes (do NOT overbake), then remove and let cool on the pans for 5 minutes. Remove and finish cooling on a cooling rack. They will firm up as they cool. 
I tested these vegan chocolate chip cookies with Miyoko’s, Earth Balance and Country Crock Plant-Butter. All of them work and don’t have a strong preference on brand. You can use whatever option is accessible and affordable to you.
I don’t recommend making other substitution changes, especially the brown sugar. It may seem like a lot of sugar, especially from a Registered Dietitian, but they are cookies! It’s OK to eat real cookies.
If you try this recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Print
These really are the BEST vegan chocolate chip cookies. Slightly crispy on the outside and perfectly soft and chewy on the inside. With no weird ingredients, these chocolate chip cookies are delicious and easy to make!
*These were tested with Miyoko’s, Earth Balance and Country Crock Plant-Butter. All work in this recipe!
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(no comments) leave a comment