Perfect Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are gooey, chewy and delicious. The same, if not better than a classic chocolate chip cookie.
Many of you guys are vegan or don’t eat eggs, and I like sharing my favourite recipes, modified for dietary preferences so that you can enjoy them too. I only post recipes that I really like, and this one is for the books. It’s a great alternative to regular chocolate chip cookies, minus the egg and butter.
I make this recipe quite often in different shape or form because it’s so easy whip up. Before beginning, here are some tips to help you get perfect cookies each time.
This recipe calls for both, granulated and brown sugar. I love brown sugar, it adds a nice caramel flavour, and keeps these cookies soft and moist. The granulated sugar keeps the edges crisp and helps these vegan chocolate chip cookies spread just slightly.
When I was developing this recipe, I instantly thought of using coconut oil because the texture is closest to butter. I wasn’t able to find vegan butter. I’ve used both, refined and unrefined coconut oil for this recipe: refined coconut oil doesn’t have the coconut flavour. If you’re not vegan, you can use regular butter. I’ve also tried olive oil before, but there is a slight difference in flavour. For best results, follow the recipe as written.
Replacing the egg
Most cookie recipes call for 1 egg. I replaced the egg with non-dairy milk. It does give you a slightly less puffy cookie, but it worked just fine. Try to use a non-dairy milk that doesn’t have too much added flavour, such as almond or soy.
Refrigerating the dough
This is a crucial step to ensure that your cookies won’t spread too much while baking. It allows the dough to come together and for the dry ingredients to absorb the fat better. Please be sure to do this! You can get away with skipping this step is if you make one giant cookie (meaning a deep dish cookie), where you just bake all of the batter in 22 cm (9 inch dish). You’ll need to bake it for around 25 min.
This depends on a few things.
- How much dough you are baking at a time
- Your actual oven temperature
- How you like your cookie
I bake these in 1-1/2 tbsp sized mounds of dough. This means that I usually bake the cookies for 9-10 minutes because I like them quite soft, gooey and chewy. They do firm up as they cool. Note that each extra minute in the oven will make them firmer and crispier.
If you make larger cookies (say 3-4 tbsp), you’ll need to bake these for a longer period of time. Say more like 12 minutes.
- Coconut oil replaces the butter
- Milk replaces the egg
- Using a combination of brown and granulated sugar makes these soft, chewy with a little crunch at the edges
- For a gooey, soft, chewy cookie, stick to 9-10 minutes. For a firmer, crunchier cookie, stick to 11-12 minutes. If you make larger cookies, you’ll need to bake these longer.
And finally, enjoy these vegan chocolate chip cookies!
Perfect Vegan Chocolate Chip Cookies
- 100 g (1/2 cup) coconut oil, refined or unrefined*
- 50 g (1/4 cup) granulated sugar
- 100 g (1/2 cup) brown sugar, light or dark
- 60 mL (1/4 cup) non-dairy milk (such as almond or soy), you can also use regular milk if not vegan
- 1 tsp vanilla extract
- 190 g (1 ¼ cups) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 150-200g (5-7 oz) dark chocolate, 50% cacao solids, roughly chopped (you can also use chocolate chips)
- 75 g (3/4 cup) chopped walnuts (optional)
- flaky sea salt for sprinkling (optional, only if you like them a bit salty!)
- Melt the coconut oil in the microwave, for around 30 seconds, or over the stovetop until smooth. Let it cool to room temperature.
- Pour the coconut oil into a large bowl and whisk in the sugars.
- Next, add in the non-dairy milk, followed by the vanilla extract. The mixture will be thin at this point but should firm up when you add the rest of the ingredients.
- In a small bowl, whisk the flour with the baking soda and salt.
- Tip the dry ingredients into the oil-sugar mixture, stirring to combine. Use a wooden spoon to do this, it makes it easier.
- Finally, stir in the chocolate chunks. It's important to make sure the coconut oil has cooled. If the batter is too warm it will melt the chocolate.
- Cover the bowl with plastic wrap and chill the dough for a minimum of two hours or overnight, or up to 48 hours. This will help the dough firm up and come together, and will prevent the cookies from flattening too much during baking.
- When you're ready to bake, preheat the oven to 180 C or 350 F for about 20-30 min before baking, and line a tray with parchment paper.
- Take the cookie dough out of the fridge and let it sit for several minutes till you can scoop out mounds of the dough, it may take around 10 minutes depending on how long it's been in the fridge. Next, scope 1-½ tbsp sized mounds. I just form them into a ball with my fingers, making sure that some that chocolate is peaking out.
- Then place the balls on the baking sheet, around 1-2 inches apart. I do 12 per tray.
- Bake the cookies for 9-10 minutes. The edges will be golden but the middle will still be quite soft, but no longer glossy (more opaque). They will firm up as the cool. Closer to 9 minutes will give you a softer, gooier cookie. If you like a crunchier cookie, bake them for 11-12 minutes. Note that if your ball of dough is bigger than 1-1/2 tbsp, the cookies will take longer to bake.
- Sprinkle the tops with some flaky sea salt for a bolder finish.
- Let the cookies cool for around 10 minutes on the tray, then move to a wire rack to cool completely.
- I usually try them nice and warm, when they’re still gooey.