Vegan Chocolate Chip Cookies

Why Make This Recipe

Chewy chocolate chip cookies are a timeless treat loved by many. They are soft, gooey, and flavorful, making them the perfect dessert or snack. This vegan version is just as delicious as the original, and it’s easy to make! Whether you are vegan or just trying to cut dairy from your diet, this recipe allows everyone to enjoy a classic favorite. Plus, who doesn’t love the smell of freshly baked cookies wafting through the house? Let’s dive into the world of baking and create some delightful chewy chocolate chip cookies.

How to Make Chewy Chocolate Chip Cookies

Making chewy chocolate chip cookies is simple and fun. This recipe requires basic ingredients and minimal effort, making it a great choice for both novice and experienced bakers. Follow the steps below, and soon you’ll have a batch of warm cookies ready to enjoy.

Ingredients:

• 1/2 cup vegan margarine, softened vegan butter, or solid coconut oil (SEE NOTE*)
• 1 cup brown sugar
• 1/4 cup non-dairy milk (like almond or soy)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt (about 1/4 tsp)
• 1/3 to 1/2 cup dairy-free chocolate chips

Directions:

1. Preheat your oven to 350°F for lighter golden, softer cookies with less crisp edges or 375°F for crispier edges and deeper golden cookies. (SEE NOTE**)

2. In a large mixing bowl, cream together the softened vegan margarine and brown sugar until light and fluffy.

3. Add the non-dairy milk and vanilla extract to the mixture and stir until well combined.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

5. Gradually add the dry mixture to the wet ingredients in two parts, stirring to form a dough.

6. Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the dough.

7. Using a scoop, take 1-2 tablespoons of dough and roll it into balls. Place the cookie dough balls on a cookie sheet.

8. Bake in the preheated oven for 9-11 minutes or until the edges are golden brown. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Once cooled, devour your delicious chewy chocolate chip cookies and enjoy!

How to Serve Chewy Chocolate Chip Cookies

Chewy chocolate chip cookies are excellent on their own, but you can elevate your serving experience by trying a few variations. Serve these delightful cookies warm with a glass of cold non-dairy milk for a classic pairing. Alternatively, you can sandwich vegan ice cream between two cookies for an indulgent dessert treat. They also make fantastic gifts when packaged in a cute box or jar. Whatever method you choose, these cookies are sure to please everyone.

How to Store Chewy Chocolate Chip Cookies

To store your chewy chocolate chip cookies, allow them to cool completely before placing them in an airtight container. They can be kept at room temperature for up to a week. For longer storage, consider freezing the cookies. Place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can last in the freezer for up to three months. When you’re ready to enjoy a cookie, take it out, let it thaw, and enjoy!

Tips to Make Chewy Chocolate Chip Cookies

1. Do Not Overmix: After adding the flour, mix just until the ingredients are combined. Overmixing can lead to tougher cookies.

2. Use Parchment Paper: Lining your cookie sheet with parchment paper prevents sticking and makes for easy cleanup.

3. Chill the Dough: If you have time, chilling the dough for 30 minutes before baking will help to enhance the flavors and improve texture.

4. Experiment with Mix-ins: Feel free to add nuts or dried fruits to the dough for added flavor and texture.

5. Adjust Oven Temperature: For softer cookies, stick to 350°F, and for crispier cookies, go for 375°F.

Variation

If you want to change things up a bit, consider adding different types of dairy-free chocolate to the mix—like dark chocolate or white chocolate chips. You can also change the flavor of the cookies by adding a teaspoon of almond or orange extract for a unique twist.

FAQs

1. Can I use different types of sweeteners?
   Yes, you can substitute brown sugar with coconut sugar or maple syrup, but you may need to adjust the flour slightly for consistency.

2. What can I do if my cookies are too dry?
   If the cookies turn out dry, it could be due to too much flour being added. Measure carefully and consider adding a little more non-dairy milk next time.

3. Are these cookies gluten-free?
   To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

4. How do I know when the cookies are done?
   The edges should be golden brown, and the cookies should appear slightly underbaked in the center. They will continue to cook slightly after being removed from the oven.

5. Can I make this recipe without chocolate chips?
   Absolutely! You can omit the chocolate chips or replace them with your favorite mix-ins, such as nuts or dried fruit.

Chef’s Tip

For an added depth of flavor, try browning your vegan butter before mixing it with sugar. It enhances the nutty taste of the cookies. Always keep an eye on your cookies while baking to achieve your desired texture!

Chewy Chocolate Chip Cookies

Enjoy these soft and gooey vegan chocolate chip cookies that are incredibly easy to make, perfect for a delightful dessert or snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1/2 cup vegan margarine, softened or solid coconut oil
• 1 cup brown sugar
• 1/4 cup non-dairy milk (like almond or soy)
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt pinch

Mix-ins

• 1/3 to 1/2 cup dairy-free chocolate chips

Method

 

Preparation

1. Preheat your oven to 350°F for softer cookies or 375°F for crisper ones.
2. In a large mixing bowl, cream together the softened vegan margarine and brown sugar until light and fluffy.
3. Add the non-dairy milk and vanilla extract to the mixture and stir until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
5. Gradually add the dry mixture to the wet ingredients in two parts, stirring to form a dough.
6. Fold in the dairy-free chocolate chips.
7. Using a scoop, take 1-2 tablespoons of dough, roll into balls, and place on a cookie sheet.

Baking

1. Bake in the preheated oven for 9-11 minutes or until the edges are golden brown.
2. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Once cooled, enjoy your chewy chocolate chip cookies!

Notes

For best results, do not overmix the dough, chill it for 30 minutes if possible, and feel free to add different mix-ins such as nuts or dried fruits for variation.

Chewy Vegan Chocolate Chip Cookies

Deliciously chewy vegan chocolate chip cookies that are easy to make and perfect for dessert or snacking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 1/2 cup vegan margarine, softened vegan butter, or solid coconut oil SEE NOTE*
• 1 cup brown sugar
• 1/4 cup non-dairy milk (like almond or soy)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt Pinch of salt
• 1/3 to 1/2 cup dairy-free chocolate chips

Method

 

Preparation

1. Preheat your oven to 350°F for softer cookies or 375°F for crispier edges.
2. In a large mixing bowl, cream together the softened vegan margarine and brown sugar until light and fluffy.
3. Add the non-dairy milk and vanilla extract to the mixture and stir until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
5. Gradually add the dry mixture to the wet ingredients in two parts, stirring to form a dough.
6. Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Using a scoop, take 1-2 tablespoons of dough and roll it into balls. Place the cookie dough balls on a cookie sheet.

Baking

1. Bake in the preheated oven for 9-11 minutes or until the edges are golden brown.
2. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Once cooled, enjoy your delicious chewy chocolate chip cookies!

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage. Consider chilling the dough for better texture. Parchment paper can be used for easy cleanup.