Best Easy Vegan Chocolate Chip Cookies | Classic Recipe

Ready for the Best Vegan Chocolate Chip Cookies Ever?

Imagine sinking your teeth into a warm, gooey chocolate chip cookie, so perfectly soft on the inside and slightly crisp on the edges. Now, imagine that cookie is completely plant-based, yet tastes just as incredible (if not better!) than the classic. That’s what we’re making today! Get ready to be amazed at how easy and utterly delicious these vegan chocolate chip cookies are.

Why You’ll Love It

• They’re irresistibly chewy and soft in the center with slightly crispy edges, the perfect texture!
• The deep chocolate flavor is enhanced by just the right amount of sweetness, creating a truly addictive treat.
• They’re surprisingly easy and quick to make, perfect for when you need a sweet treat in a hurry.
• These cookies are 100% vegan, meaning everyone can enjoy them!
• They’re perfect for any occasion, from a casual afternoon snack to a special celebration, and they impress every time.

What Makes This Recipe Unique?

This isn’t your average vegan chocolate chip cookie recipe. We’ve carefully tweaked the ingredients and techniques to achieve that perfect balance of chewiness and crispiness without any dairy or eggs. The secret lies in the combination of melted vegan butter and a touch of cornstarch, which ensures a wonderfully tender crumb and a beautiful golden-brown hue. You’ll also find this recipe simple, without complex ingredients, ensuring anyone can make incredible cookies!

Ingredient List

• 1 cup (2 sticks) vegan butter, melted
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 tablespoons plant-based milk (almond, soy, or oat work great!)
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch – This helps create a tender texture.
• ½ teaspoon salt
• 2 cups vegan chocolate chips – Use semi-sweet or dark for richer flavor.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, combine the melted vegan butter, granulated sugar, and brown sugar. Whisk until smooth.
3. Add the vanilla extract and plant-based milk. Whisk again until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer, or using a spatula, until just combined. Be careful not to overmix.
6. Fold in the vegan chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
8. Bake for 9-11 minutes, or until the edges are golden brown and the center is slightly soft.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Want to take your cookies to the next level? Here are a few ideas:

• Sprinkle flaky sea salt on top before baking for a sweet-and-salty twist.
• Add chopped nuts (walnuts or pecans) for a nutty crunch.
• Drizzle melted vegan chocolate over cooled cookies.

Expert Tips

• Don’t overmix the dough, as this can lead to tough cookies. Mix until just combined.
• For extra chewy cookies, chill the dough in the refrigerator for 30 minutes before baking.
• Make sure your vegan butter is melted completely but not hot when adding it.
• Use a cookie scoop to ensure that each cookie is the same size, so they all bake evenly.
• Don’t overbake! The cookies will continue to set as they cool.

Frequently Asked Questions (FAQs)

• Q: Can I substitute gluten-free flour? A: Yes, you can substitute a good quality gluten-free all-purpose flour blend, but the texture might be slightly different. Make sure to use a 1:1 swap.
• Q: Can I make the dough ahead of time? A: Yes, the dough can be made ahead and stored in the fridge for up to 3 days. Allow it to come to room temperature slightly before baking.
• Q: How do I store the cookies? A: Store the completely cooled cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
• Q: Can I use coconut oil instead of vegan butter? A: While it will work, the texture will be different. Coconut oil tends to make cookies spread more and may change the flavor profile a bit.
• Q: My cookies are too flat, what went wrong? A: This is usually caused by butter that is too warm (it should be melted but not hot) or too little flour. Try chilling your dough or adding an extra tablespoon of flour next time.

Variations and Customization Options

Feel free to get creative with your cookies! Here are some ideas to get you started:

• Double Chocolate: Use a combination of semi-sweet and white vegan chocolate chips.
• Peanut Butter Chocolate: Add 1/2 cup of peanut butter chips to the dough.
• Oatmeal Chocolate Chip: Add 1/2 cup of rolled oats for a heartier cookie.
• Spiced Chocolate Chip: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg for a warm spiced flavor.

Serving Suggestions

These delicious vegan chocolate chip cookies are perfect served warm with a glass of your favorite plant-based milk. You can also enjoy them as a sweet treat alongside a cup of coffee or tea. For an extra decadent experience, try sandwiching a scoop of vegan ice cream between two cookies. They’re also great for parties and gifting!

Conclusion

These vegan chocolate chip cookies are proof that you don’t need eggs or dairy to create incredible, mouth-watering treats. They’re easy to make, incredibly delicious, and will impress anyone who tries them. So, what are you waiting for? Bake a batch today and let us know what you think! Don’t forget to share your pictures on social media, and subscribe to our newsletter for more amazing recipes!