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+ servings
5 from 9 votes

Vegan Chocolate Chip Cookies

by: claire cary

A classic, made vegan! These vegan chocolate chip cookies taste just like your old favorite, all without dairy or eggs. With a crispy outside and soft inside, this is my foolproof and crowd pleasing recipe.
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins
12

Ingredients

Wet:

  • ½ cup softened vegan butter I prefer Earth Balance butter sticks
  • ½ cup + 2 tbsp dark brown sugar
  • ½ cup + 2 tbsp granulated cane sugar
  • ¼ cup apple sauce
  • 2 tsp vanilla extract

Dry:

  • 2 cups gluten free all purpose flour can sub regular
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 - 1 ¼ cups semi sweet chocolate chips just depends on your preference!

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the softened butter and both the dark brown and cane sugar to a large mixing bowl or bowl of a stand mixer and beat together for about 30-60 seconds. If the butter was in the fridge, first microwave for about 20-25 seconds to softened.
  • Beat in the remaining wet ingredients until well combined.
  • Add in the flour, baking soda and salt and beat on low speed until combined. Be sure you spoon and level the flour, don't scoop from the bag!
  • Fold in the chocolate chips. I used 1 1/4 cups, but feel free to use less if you prefer less chocolate! The dough will be thick.
  • Use a medium cookie scoop to roll into balls and add to a baking sheet lined with parchment paper, leaving enough space in between each cookie to spread.
  • I like to roll it into a ball, then add a small bit of cookie dough on the top of each ball (kind of like a snowman), which helps give the cookies a crinkly top/edges and thick centers.
  • Bake for 11-15 minutes. With my oven I like 12 minutes for slightly crispy outsides and soft insides, but if you like them more well done or crunchy, bake for longer and vice versa. It will also depend on the size of your cookie scoop.
  • All ovens are different, so just keep an eye out for golden brown edges. They'll firm up as they cool, so take them out when the center still looks soft if you like a chewy gooey center. As soon as they come out of the oven, I use a large round cookie cutter to scoot around the edges so the cookies are perfectly round.
  • Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Sprinkle with salt flakes if desired & enjoy!

Notes

You can use either coconut oil or vegan butter for this recipe. If using coconut oil, be sure you use refined coconut oil to prevent any coconut flavor. Also, be sure to measure when it is solid, not softened! 
If you don't have dark brown sugar, light brown will also work, but the cookies will be lighter in color. Coconut sugar will also be fine, but since it is drier than brown sugar, the cookies may not spread as much. 
I of course used gluten free all purpose flour, but regular all purpose flour works too!
Serving: 1cookie / Calories: 214kcal / Carbohydrates: 44g / Protein: 3g / Fat: 12g / Cholesterol: 3mg / Fiber: 1g / Sugar: 24g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!