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I don’t often get a sweet tooth, but when I do, I make cookies. In this case, chewy vegan chocolate chip cookies are made with easy-to-find ingredients!
When I want a healthier option for dessert, I like to go for healthy edible cookie dough, gluten-free peanut butter oatmeal cookies, or homemade applesauce.
But today – we’re going to indulge.
Nothing can beat a classic batch of chocolate chip cookies, especially during the holiday season. As Christmas approaches, all I can think about is feel-good treats.
Why You’ll Love This
- This recipe has been updated and improved for ultimate fluffiness and chewiness – using everyday kitchen equipment.
- No need to chill the cookie dough! That means you can get started right away with your sweet treat.
- This recipe is 100% vegan, dairy-free, eggless, incredibly soft, light, and chewy.
Ingredients & Substitutions
- Vegan Butter – Any vegan butter will do. I used I Can’t Believe It’s Not Butter. Melt Organic Butter is good, too. To melt the butter, zap it in the microwave for under 30 seconds.
- Brown Sugar – I used light brown sugar, but dark brown sugar is fine, too.
- White Sugar – Also known as granulated sugar.
- Vegan Milk – Soy milk, oat milk, almond milk, or cashew milk are all great options.
- All-Purpose Flour – Yep, we’re using real, all-purpose flour!
- Baking Soda – This will help the cookies spread.
- Salt – You’ll just be needing a pinch here.
- Chocolate chips – Use any kind of chocolate chips or morsel you like. Vegan chocolate chips can be found at many grocery stores, stocked alongside regular chocolate chips.
What To Eat With Chewy Chocolate Chip Cookies
A classic glass of (dairy-free) milk is always a great choice to go along with chocolate chip cookies.
And if you’re wondering what kind of milk Santa will hope to see on Christmas eve – I heard he loves them all! Eggless eggnog is a good choice, too.
If craving a Puerto Rican drink, go for coquito.
Recipe FAQs
What Kind of Chocolate Chips To Use
My favorite vegan chocolate chips are from Enjoy Life – especially the semi-sweet ones. They have chunk, morsel, and mini-chip varieties.
I can usually find the brand at Target or on Amazon.
Should I Use Wax Paper, Parchment Paper, or Foil?
You should never use wax paper for baking. Wax paper is paper that has been treated with wax. Although they are great to be used in non-cooking applications, they may be a fire hazard when used in cooking.
Skip out on the wax paper. On the other hand, parchment paper is great to use in baking, since they are heat resistant and nonstick.
If you prefer to use foil or that’s all you have around, aluminum foil is fine to use for this recipe, too. Lightly spray the foil with cooking oil spray.
The winner: parchment paper.
How To Scoop Cookies Without A Cookie Scooper?
If you don’t have a cookie or ice-cream scooper, not all is lost. You can use what you already have at home.
Use a standard measuring tablespoon and scoop about 1.5 tablespoons worth (or a heaping spoon).
Next, take a regular teaspoon and scoop the dough out, by making a circular, sweeping motion. Drop the cookie dough ball onto the baking sheet lined with parchment paper.
How To Store
These cookies can be left out on the counter for up to 3-4 days in an air-tight container or reusable silicone bag.
Recipe Tips
- Use a spoon to scoop into the sugar and flour measuring cups. This will help ensure we’re not over-measuring.
- Be sure to use a sifter for the flour. This will help lighten the flour, yielding fluffy and soft chocolate chip cookies.
- Feel free to include additional add-ins like walnuts, pecans, or sliced almonds.
Tried out this Vegan Chocolate Chip Cookies recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
More Sweet Treats:
- Pumpkin Banana Bread
- Oat Bran Pancakes
- Cinnamon Brown Sugar Snowball Cookies
- Coconut Dulce De Leche
- Cream of Rice
Chewy Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup melted vegan butter
- 1/2 cup brown sugar (75 grams)
- 1/4 cup white sugar (53 grams)
- 1/4 cup vegan milk
- 1 2/3 cups all-purpose flour (210 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking tray with parchment paper.
- In a large mixing bowl, whisk to combine the melted vegan butter, brown sugar, white sugar, and vegan milk
- Then, slowly add flour, baking soda, and salt. Combine well until smooth. Fold in about chocolate chips – as much or as little as you like.
- Scoop the cookie dough batter with an ice-cream or cookie scooper. Place each scoop on the prepared baking tray, about 2 inches apart.
- Bake cookies for 14-15 minutes. Do not overbake! Remove cookies from the oven and allow them to cool for at least five minutes on the baking tray. Then, transfer cookies to a cooling rack and cool for another five minutes. Serve.
Notes
- When measuring sugar and flour, use a spoon to scoop into measuring cups. This will help ensure we’re not over-measuring.
- Be sure to use a sifter for the flour. This will help lighten the flour, yielding fluffy and soft chocolate chip cookies.
- Once baked, cookies can be stored in a cookie jar or covered container for up to 5 days.
- To store cookie dough, transfer to an air-tight container for up to 5 days in the refrigerator and up to 2 months in the freezer.
- Feel free to include additional add-ins like walnuts, pecans, or sliced almonds.
Nutrition
Did you try out this Chewy Vegan Chocolate Chip Cookies Recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
Get your plant-based journey started and read up on our guide to going plant-based for cheap.
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Gina
Aly,
These cookies taste like the real deal!
Thank you for this recipe!
Your tofu chick’n recipe brought me to your site, I made that last nite & used the stirfry recipe. So so good! I had to control myself to hold off on eating all of the tofu or I wouldn’t have had any for the sitrfry!
I’m really digging your site & the overall vibe of making things uncomplicated esp given the pandemic & social unrest. Less complicated is what we all need right now & your site is pretty chill.
Thanks again & stay safe!
Aly Michell
Hi, Gina! Thank you so much for trying out the cookie recipe. I am happy you loved them! Stop by anytime! 🙂
Lekiah Cobb
New sub here! Can dates or stevia be used instead of brown sugar?
Aly Michell
Hi Lekiah! Thank you for stopping by! I think stevia might work, but dates could alter the texture.
mia222
my go-to cookie recipe!! i love that i don’t have to use a mixer to soften the butter with sugar like most other recipes, so much faster to just melt it. i’ve brought these to work and people couldn’t believe they were vegan 🙂 thank you for the cookies
Aly Michell
Glad you loved the cookies!!!!