These chewy vegan chocolate chip cookies are easy to make and pair perfectly with a cold glass of non-dairy milk!
- ½ cup + ⅓ cup/208ml (180g) granulated cane sugar (I use the brand Red Path)
- ½ cup/125ml (110g) brown sugar, packed (I use the brand Red Path)
- ¾ cup/185ml (170g) vegan butter, such as Earth Balance
- 2 tbsp/30ml (15g) ground flaxseed
- ¼ cup/60ml non-dairy milk (I used Silk Vanilla Soymilk)
- 1 tsp/5ml pure vanilla extract
- 2 ¼ cups/560ml (300g) unbleached all-purpose flour
- 1 tsp/5ml baking soda
- ¼ tsp/1.25ml salt
- ¾ cup/175ml (125g) chocolate chips (check to be sure they’re dairy-free)
- Preheat your oven to 350°F (177°C).
- Prepare flax “eggs”: In a small bowl or custard cup, stir together ground flaxseed, non-dairy milk, and vanilla extract. Let sit for 5 minutes or until you’ve completed step 3.
- Cream granulated sugar, brown sugar, and vegan butter in a bowl with a paddle for 5 minutes on medium speed.
- Add flax “egg” and vanilla extract to the mixture. Mix for 3 minutes on medium speed.
- Stir together flour, baking soda, and salt. Add dry ingredients the creamed mixture and mix until well combined.
- Stir in the chocolate chips.
- Drop spoonfuls of cookie dough onto a baking sheet, leaving at least 1” between cookies to allow room for them to spread while they bake. NOTE: I used a ¼ cup ice cream scoop, not completely full for large, evenly sized chocolate chip cookies.
- Bake at 350°F (177°C) for 12 minutes, until the edges are slightly brown and the cookies are soft to the touch and appear puffy. Leave chocolate chip cookies on baking sheet for 5 minutes to firm up before transferring them to a cooling rack.
- Store vegan chocolate chip cookies in an airtight container.
Measuring the flour:
This recipe works best if you weigh out the flour using a kitchen scale. If you’re using measuring cups be sure to measure the flour accurately. I can’t stress this enough! Don't scoop flour out of the bag/container using your measuring cup. This packs the flour down and you’ll end up using too much resulting in dry cookies. For best results when measuring the flour with cups, use a fork or whisk to fluff the flour before gently spooning it into your measuring cup. Here’s a helpful guide for measuring flour.
For large, uniform chocolate chip cookies: I used a ¼ cup ice cream scoop, not completely full. I love using an ice cream or portion scoop for drop cookies. It’s easy and fast. This recipe reminded me that I need to buy a smaller portion scoop. ¼ cup scoops make for pretty big cookies!
For instagram-worthy chocolate chip cookies:
After dropping the cookie dough onto your baking sheet, add a few extra chocolate chips to the tops. If it doesn't matter how your cookies look, you can skip this step. Your cookies will taste delicious, but most of the chocolate chips will be inside the cookies.
If you want to use coconut oil instead of vegan butter:
Please, I beg you, if you can, use vegan butter! I committed myself to making these with coconut oil for my first 3 or 4 recipe attempts. The dough is harder to work with and doesn’t taste as delicious. I prefer to use coconut oil in rolled cookies. (Check our our Coconut Oil Sugar Cookies or our Perfect Vegan Gingerbread Cookies.) If you must use coconut oil, increase the salt to ½ tsp (2.5ml). You may need to chill the cookie dough if it gets too warm during the mixing process (the dough will appear greasy.) Creaming together the fat and sugars will look much different. The mixture won’t get fluffy. Instead it will look greasy (appearing greasier as the coconut oil warms up.) The finished dough will be crumbly, not soft and fluffy like it will be with vegan butter. You’ll need to pack the dough to get it to stay together.