How to make perfect chewy vegan chocolate chip cookies! With no eggs, butter or other dairy products, they are chewy, crispy edges and just as tasty as the traditional recipe. This is a super easy recipe with simple ingredients and no chill time.

If you're still looking for the perfect vegan chocolate chip cookies recipe, you're in luck! They are just as soft and chewy as the regular recipe! This is clearly a great and the best recipe for vegan chocolate chip cookies and it's tested and approved by my kids and my husband ;-)!

Whether you are following a vegan diet or not, you won't even feel the difference between this vegan recipe and the classic recipe. These vegan cookies are egg-free, butter-free and dairy-free. And yet you get that soft and chewy center, crispy edges, and all the flavor of a good cookie, it's a wonder!

My children and my husband loved this recipe and saw absolutely no difference and I was blown away by the texture myself!

A quick and easy recipe

In vegan cooking, you often find substitute ingredients, but I wanted this recipe to be as simple as possible. This recipe calls only ingredients that are accessible to everyone and easy to find.

How to substitute the butter in cookies?

For this recipe, the usual butter is substituted by a coconut oil which brings enough fat to balance the recipe without flavouring it too much and they turned out perfect. But you can also use :

Vegetable oil: olive oil is the best option in terms of nutritional quality and preferably extra virgin so as not to taste too much olive after cooking. You can also use another neutral oil like sunflower oil, rapeseed oil or grape seed oil. The dough will be more oily and greasy and will need to chill overnight before shaping and baking the cookies.

Vegan butter: The closest thing to regular butter is vegetable butter. But it must contain a high enough percentage of fat for the recipe to work well.

Egg-free cookies

And no egg substitutes like flaxseed or chia seeds. All of its chewy texture depends on the right proportions of ingredients, preparation process and baking.

In addition, this recipe has an extra bonus to the regular ones, as it requires no resting time. This makes it a really quick recipe and perfect for the kids' after-school snack.

Ingredients to make this recipe

Vegan butter

These chocolate chip cookies are made with a vegan butter and I chose to use virgin coconut oil. But you can substitute it with another vegan butter or even use olive oil, sunflower oil or another neutral oil.

Sugar

As in all my cookie recipes, I use a mixture of white granulated sugar and brown sugar. You can use an unrefined sugar like coconut sugar or cane sugar.

Non-dairy milk

I use almond milk, but you can use the plant-based milk of your choice, such as soy milk or simply replace the milk with water.

Flour

Use all-purpose flour, but be sure to measure with an electronic scale rather than a measuring cup. Flour plays an important role in the soft texture of cookies. It is also important not to over mix the flour during the preparation to avoid developing the gluten and have a too hard texture.

Tip: For vegan gluten-free chocolate chip cookies, use a gluten-free flour, rice flour is the most similar to wheat flour.

Cornstarch

Cornstarch has the ability to add more fluffiness to the texture of the cookies and also allows for thicker cookies and is gluten free.

Baking soda

Baking soda is a leavening agent that allows cookies to rise during baking. It is 4 times more powerful than baking powder. If you don't have baking soda, you can substitute it with baking powder.

Salt and vanilla

Do not forget these 2 ingredients they are essential in all sweet recipes.

Salt is a flavor enhancer it brings out all the flavors and you will not feel it in the recipe promised. I use sea salt or fleur de sel and you can also sprinkle a little on the cookies when they come out of the oven, it goes well with the chocolate.

I use a pure vanilla extract which flavors this recipe deliciously.

Chocolate Chips

Chocolate is basically vegan, but some recipes may contain dairy products especially in milk chocolate. Get vegan chocolate chips or make your own by following my homemade chocolate chip recipe.

How to make chewy vegan vhocolate chip cookies

Begin by preheating the oven to 350°F / 180°C and line a baking sheet with parchment paper.

Then in a medium bowl place the virgin coconut oil slightly heated and cooled with the white sugar and brown sugar.

And with a whisk beat for 1 to 2 minutes the mixture until it is smooth and a bit foamy.

Then add the almond milk and the liquid vanilla extract and whisk again to incorporate them well.

Next, add the dry ingredients, flour, cornstarch, baking soda and salt and mix with a spatula until you have a smooth batter.

Finish by stirring in the chocolate chips and again mixing gently just until incorporated.

Shape the cookies

Using an ice cream scoop or your hands, shape the vegan cookie dough into balls and place them on the prepared baking tray. Space each ball of dough well to prevent them from sticking together because the cookies will puff up during baking.

Bake the vegan cookies

Immediately bake the cookies in the preheated oven for about 10 to 12 minutes, until they are a nice golden color. The cookies will still be a little soft in the center and will firm up as they cool.

Let the cookies cool a bit on the baking sheet before moving them to a cake rack to cool completely.

How to store vegan cookies

At room temperature

As with all cookie recipes, place them in a covered storage box and they will keep their freshness and softness for about 1 week

Can I freeze my vegan cookies

Yes and you can keep them for a long time! For this type of conservation you have two methods

Before baking:

Right after the shaping stage when you have formed your cookie dough balls. Place them carefully in a box or in a conservation bag and place your raw cookie balls directly in the freezer for up to 3 months.

As soon as you have a craving for cookies, place them in the freezer on a baking sheet and let them come back to room temperature. Then bake them following the baking instructions in the recipe card.

After baking:

When your cookies are cooked let them cool completely before placing them in a box or in a conservation bag. And place them in the freezer to keep them for up to 3 months.

To defrost, simply let them come back to room temperature or use the defrost function of your microwave.

My 3 tips to make ultra soft and chewy vegan chocolate chip cookies

Here are my 3 best tips to make successful vegan chocolate chip cookies and get that incredible soft and chewy texture that makes this recipe so perfect!

Good temperature of the ingredients

The coconut oil should have a semi-liquid texture, which is why you need to heat it slightly in the microwave and let it cool down a bit.As soon as the added fat is too liquid the dough will be too soft and the cookies will be too flat after baking.

Do not over mix!

Especially after adding the flour, this is the key to getting that chewy texture. Use a spatula or a wooden spoon and mix just enough to incorporate the other ingredients. This will keep the cookies nice and soft.

Do not overcook the cookies!

The more they are cooked the harder they will become and lose their softness and flavor. The cookies are ready when they are just golden brown but still soft. They will firm up a bit and be incredibly soft in the mouth.

Did you like this recipe? Don't forget to rate it and leave me a review in the comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!

Best chewy Vegan chocolate chip cookies

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Total Time: 20 minutes
Yield: 12 cookies

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Description

Best soft and chewy vegan chocolate chip cookies recipe egg-free and butter-free (for about 10-12 cookies)

Ingredients

70 g Virgin coconut oil
100 g Powdered sugar
50 g Brown sugar -
50 ml Almond milk (or other non-dairy milk)
1 tsp vanilla extract
195 g Flour
1 tsp Cornstarch
½ tsp Baking soda (or baking powder)
2 pinch Fleur de sel (or sea salt)
120 g Chocolate chips (vegan chocolate chips)

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Instructions

Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
In a large container, place the slightly heated and cooled coconut oil with the powdered sugar and brown sugar.
Mix with a whisk for 1-2 minutes until smooth.
Add vanilla extract and vegetable milk and whisk again.
Add the dry ingredients, flour, cornstarch, baking soda and mix gently with a wooden spoon.
Finish by adding the chocolate chips and mix until you have a smooth dough.
Form balls of dough with your hands or an ice cream scoop and place them on the baking sheet lined with baking paper, making sure to leave at least 5 cm between each ball of dough.
Bake for about 10-12 minutes until the cookies are golden brown but still soft in the center. They will firm up as they cool.
Let them cool completely before moving them and sprinkle a little sea salt on top of the cookies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: cookies
Cuisine: american

Nutrition

Calories: 134
Sugar: 15
Sodium: 61
Fat: 2
Saturated Fat: 1
Carbohydrates: 28
Protein: 2
Cholesterol: 1

Keywords: vegan chocolate chip cookies, vegan cookies