Chocolate Chip Cookies Vegan Soft
Chocolate Cookies

Chocolate Chip Cookies Vegan Soft

  • May 28, 2022

Soft, chewy, and melt in your mouth delicious, they are everything you could ever want in a chocolate chip cookie recipe!Homemade chocolate chip cookies have been one of my favorite desserts for as long as I can remember.Give me a choice, and I’ll choose chocolate chip cookies over cake or candy any day of the week.Even before I was tall enough to see above the kitchen table, I earned the nickname Cookie Monster.No one who tries the recipe can ever believe these soft and classic chocolate chip cookies are actually vegan!The one bowl recipe is easy to make using basic ingredients, with no almond flour or applesauce, and no coconut oil required.The fat source: Options that work include sunflower, coconut, or vegetable oil.Or sub a full fat vegan butter spread such as Melt Organic, Miyoko’s, or Earth Balance.If you want to seek out vegan chocolate chips at a regular grocery store, the best place to start is the natural food aisle.(Note: Some of these packages say “may contain milk” on the label because the chocolate chips are made in a facility where non-vegan products are also produced.As mentioned above, you can find vegan chocolate chips at many regular grocery stores.Combine the flour, sugar, baking soda, salt, and chocolate chips in the bowl.If for some reason the cookies don’t spread enough (climate sometimes interferes), simply press down with a spoon after baking.I’ve made these cookies so many times, and climate can definitely affect the shape and texture of the results.Above, watch the vegan chocolate chip cookie recipe video.Print Recipe Cook Time 11 minutes Total Time 11 minutes Yield 11 – 14 cookies 5 from 1148 votes Ingredients 1 cup white, oat, or spelt flour.1/4 tsp pure vanilla extract Instructions Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved.Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold.If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking.You can also choose to make extra cookie dough balls and freeze them to bake at a later date.View Nutrition Facts Notes Also be sure to try these Sweet Potato Brownies Have you made this recipe? .

Soft and Chewy Vegan Chocolate Chip Cookies

Soft and Chewy Vegan Chocolate Chip Cookies

Soft and Chewy Vegan Chocolate Chip Cookies

These super easy, one bowl, soft and chewy vegan chocolate chip cookies are out of this world delicious.Made in just twenty minutes with zero chill time, this simple recipe delivers the ooey, gooey, chocolatey cookie of your dreams.They’re so crazy good I’m willing to bet you have these ooey, gooey, soft and chewy golden brown beauts on repeat from the very first bite.Your wish is my command and today your dreams are coming true in the form of this insanely delicious vegan chocolate chip cookie.And believe me when I say these one bowl, no chill, perfectly sweet, teensy bit salty vegan ccc’s are gonna give regular chocolate chippers a run for their money.I’ve got a long list of reasons why these soft and chewy vegan chocolate chips cookies are the best ever.These cookies are just too good to pass up and after what seems like a bazillion vegan baking fails, I’m sooooo excited to share this recipe with you.There is not a single funky, how-do-i-pronounce-this ingredient to be found in these vegan chocolate chip cookies and I’m guessing you have everything you need right inside your pantry.Brown sugar gives these vegan ccc’s a moist, tender texture and the perfect amount of sweetness in every bite.Vegan butter is always an option but it can be harder to come by and I love baking with coconut oil.Every good chocolate chip cookie recipe has a dash of vanilla for the perfect flavor.I love a cookie with puddles of melted dark chocolate throughout so I’ve added a generous dose of chips in the recipe.When I set out to bake up the perfect classic vegan chocolate chip cookie, I knew they had to be crispy on the outside and soft, but chewy, on the inside.Some ovens run hot and if you’re raising your hand in agreement you’ll need to play around a bit with the bake time.Once you’ve removed the cookies from the oven, allow them to cool on the pan for a good ten minutes or so to give them a chance to firm up a bit.I’m pretty sure it goes without saying, but these cookies are best served warm fresh from the oven {hello pools of melted chocolate!Then transfer the cookie dough balls to a plastic bag and tuck them away in the freezer for a rainy day.If it weren’t for you amazing people out there pushing me to try new things and experiment in the kitchen, these ridiculously delicious vegan chocolate chip cookies may never have come to be. .

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Each bite is loaded with pockets of melted chocolate and full of rich flavor.This vegan cookie recipe is made with pantry staples and easy-to-follow instructions.Are you in need of a foolproof recipe for classic vegan chocolate chip cookies?I’m a firm believer that you can never pass up a good old fashioned chocolate chip cookie.They’ve got that childhood classic, incredibly delicious, tollhouse-cookie flavor paired with a 2020 “I’m a vegan” type of attitude, ya know?Brown sugar gives the cookies a chewy texture, more moisture, and a slightly caramelized flavor.It’s essential for that warm, rich, classic cookie flavor we all love and adore.It’s essential for that warm, rich, classic cookie flavor we all love and adore.Salt: Just a dash is needed to balance the sweet flavors from the sugar and chocolate.For the full ingredients list and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.Mix in the chocolate chips, then cover the cookie dough with cling wrap and store in the refrigerator for at least 30 minutes.Place onto a baking sheet lined with parchment paper or lightly greased with oil.Bake the vegan chocolate chip cookies for 10-15 minutes on the middle rack in your oven.See tips below for making sure your cookies turn out perfectly soft and chewy.Finally, remove the cookies from the oven and allow them to cool for 5-10 minutes before devouring.If you want to achieve a soft and chewy center, remove the cookies at this point and allow them to cool for 5-10 minutes on the hot baking sheet.After 5-10 minutes, they will have a perfectly crispy exterior with a soft, gooey, and warm interior.I highly recommend baking these vegan chocolate chip cookies on the middle rack in your oven.From my experience, the cookies are crispier and crunchier when baked on a lower rack.When you chill cookie dough in the refrigerator, the ingredients have extra time to come together before baking.Chilled cookie dough allows the butter to solidify and gives the flour time to hydrate.I recommend allowing the cookie dough to chill for one hour or longer, but 30 minutes is enough to produce positive results.Alternatively, cookie dough can be stored in the refrigerator for up to three days – just make sure it’s well wrapped/covered tightly with cling wrap.Buuuut, let’s err on the side of caution and try not to eat the raw cookie dough, alright?We’ve all heard that it isn’t wise to consume raw cookie dough.Raw flour can contain harmful bacteria that leads to food poisoning – and nobody wants a fun night of baking turning into a tummy ache or worse.Keep in mind frozen cookie dough will require a few additional minutes in the oven while baking.If you are baking at 3,500 feet or more above sea level, you may need to make adjustments.If you try these Vegan Chocolate Chip Cookies, please let me know your thoughts by leaving a rating and comment below!Ingredients Units US M Scale 1x 2x 3x ½ cup vegan butter, slightly softened (from a tub, not sticks).vegan butter, slightly softened (from a tub, not sticks) 1 cup light brown sugar, packed.vanilla extract 1 ¾ cups all-purpose flour (measured correctly, see notes*).Cover the cookie dough with cling wrap and place in the refrigerator to chill for at least 30 minutes.Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.Instead, gently spoon the flour into the measuring cup and scrape off any excess using a flat object (such as the edge of a knife).Instead, gently spoon the flour into the measuring cup and scrape off any excess using a flat object (such as the edge of a knife).The end result will have a soft and chewy center with crispy golden edges.The end result will have a soft and chewy center with crispy golden edges.If you are baking at 3,500 ft above sea level or more, you may need to make adjustments.If you make a purchase through one of these links, I earn a small commission at no additional cost to you.

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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

And here is the result - perfectly soft and chewy cookies with crisp edges and plenty of chocolate chips.They are also really quick and easy to make so you are no more than twenty minutes away from warm freshly baked cookies!I used mostly brown sugar for the best flavour, along with vanilla bean paste (though extract will do just fine too).In place of the egg I added a spoonful of cornflour to help bind the cookies together; with a little bit of soy milk to help moisten.For the butter replacement you really need to use a dairy free spread that comes in a solid stick rather than the spreadable kind in a tub which has too high a water content for baking.The cookies are incredible when eaten warm from the oven, but will also keep well for a couple of days in an airtight container (if you manage not to scoff them all straight away that is! .

Chewy Vegan Chocolate Chip Cookies

Chewy Vegan Chocolate Chip Cookies

Chewy Vegan Chocolate Chip Cookies

You can’t beat a classic, and these vegan chocolate chip cookies are every bit as chewy and chocolaty as the traditional version, minus the eggs and dairy!But how do you take that classic chocolate chip cookie recipe and make it vegan?And how do you make sure those vegan chocolate chip cookies are just as satisfying as the original recipe?Brown sugar delivers some extra moisture, which is important for that chewiness.As a bonus, the cornstarch gives the cookies some height, keeping them from going flat and spreading on the pan.Add the vegan milk and vanilla extract, then mix again for 30 seconds.In another bowl, whisk the flour, cornstarch, baking soda, and sea salt.Mix gently until fully combined (about 1 minute), then fold in the chocolate chips.Place the dough on baking sheets, allowing 3 inches of space for each cookie.Make sure the dough remains cold while you work; return it to the refrigerator if needed.These vegan chocolate chip cookies are pretty easy and unfussy, but here are some hints and tips to help you make sure they turn out perfect!I developed this recipe with vegan butter, so I don’t recommend substituting oil.Try my Vegan Gluten-Free Chocolate Chip Cookie recipe instead, which can be made with coconut oil.Keep these vegan chocolate chip cookies in an airtight container at room temperature for up to 4 days.Freeze the baked cookies in an airtight container or freezer bag for up to 3 months.If you make this vegan chocolate chip cookie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! .

Vegan, soft Chocolate Chip Cookies

Vegan, soft Chocolate Chip Cookies

Vegan, soft Chocolate Chip Cookies

When you open the oven door, the cookies should not be turned brown or crispy, but still be very, very soft. .

Vegan Chocolate Chip Cookies (Award Winning!)

Vegan Chocolate Chip Cookies (Award Winning!)

Vegan Chocolate Chip Cookies (Award Winning!)

These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl!Some of my favorite desserts are completely eggless, like brownies, chocolate cake, and blondies.However, my go-to dessert is my famous and award-winning vegan chocolate chip cookies.Why this vegan chocolate chip cookie recipe will be a dessert favorite-.– A combination of both sugars ensures the cookies are crisp around the edges while being soft and gooey in the middle.Baking soda and powder- Both leavening agents are used to ensure the cookies remain thick, chewy, and do not overspread.Both leavening agents are used to ensure the cookies remain thick, chewy, and do not overspread.Make the cookie dough: Cream together the sugars and coconut oil.Even though this recipe is made without eggs or milk, it isn’t recommended to eat raw.It has untreated raw flour, which can lead to food poisoning.To make cookies from a frozen state, allow the dough to thaw in the fridge or at room temperature.For chewy vegan chocolate chip cookies, remove them from the oven at the 12-minute mark.: Leftovers can be stored in a sealed container at room temperature, for up to 5 days.To freeze: Place cooled cookies in a ziplock bag and label it 6 months from the date they are made- That is how long they will keep for!To enjoy cookies from the freezer, allow thawing at room temperature or in the fridge overnight.Like any good chocolate chip cookie recipe out there, when eaten in moderation, they can be part of a healthy diet.Vegan Chocolate Chip Cookies (Award Winning!).These vegan chocolate chip cookies are perfectly soft, chewy, and made in one bowl!1 cup vegan chocolate chips Instructions Preheat the oven to 180C/350F.Line a large tray with parchment paper or a cookie sheet.In a large mixing bowl, combine your sugars with your coconut oil and whisk well, until glossy.Form 12-15 balls of dough using either a cookie scoop (2 inches) or a large spoon.Place them on the lined tray and top with extra chocolate chips.TO FREEZE: Place cooled cookies in a ziplock bag and label it 6 months from the date they are made- That is how long they will keep for!To enjoy cookies from the freezer, allow thawing at room temperature or in the fridge overnight. .

The Best Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies

This post may contain affiliate links which won’t change your price but will share some commission.Easy, soft, a little chewy, and no weird ingredients - just your typical baking staples.Can you believe I've had my blog for over 6 years and have yet to post a vegan chocolate chip cookie recipe?!Before going vegan, I really loved Pinch of Yum's cookie recipe, and have been working on the perfect adaptation ever since.These amazing vegan chocolate chip cookies are so easy to make with basic accessible ingredients.As promised, this vegan chocolate chip cookie recipe only contains simple ingredients.No coconut oil, no flax seed or powdered egg replacer, no fruit puree, and totally nut-free!: My mom always told me to double the vanilla extract in baking recipes!Salt : A bit of saltiness will add depth to your vegan chocolate chip cookies!: A bit of saltiness will add depth to your vegan chocolate chip cookies!Kroger's has some under the Simple Truth label, and Enjoy Life is another brand of vegan chocolate chips.I usually bake for 11 or 12 minutes for a slightly golden brown bottom.Make sure to space them out on the pan to give the cookies room to spread.to roll into balls, add a tablespoon of flour at a time until the dough is smooth enough.If the cookie dough is too dry and crumbly , at a teaspoon of non-dairy milk at a time.Unless you're like my husband and don't care and insist on eating them as soon as they come out of the oven - in which case, enjoy on a plate with a fork.Because the cookies are super soft when they first come out of the oven, let them cool for a bit before handling.Roll the dough into balls, freeze on a baking sheet lined with parchment paper, then place the frozen dough balls in an airtight container or plastic freezer bag.Roll the dough into balls, freeze on a baking sheet lined with parchment paper, then place the frozen dough balls in an airtight container or plastic freezer bag.: Place the frozen dough balls on a prepared baking sheet.Try oatmeal chocolate chip cookies and easy vegan fudge next!4.93 from 13 votes Print Pin Author: Karissa Besaw Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 12 Calories: 240 kcal Ingredients ½ cup vegan butter - softened.¾ to 1 cup vegan chocolate chips semi-sweet Cook Mode Prevent your screen from going dark Instructions Preheat the oven to 350°F.I usually bake for 11 or 12 minutes for a slightly golden brown bottom. .

gluten free vegan soft chocolate chip cookies

gluten free vegan soft chocolate chip cookies

gluten free vegan soft chocolate chip cookies

These gluten free vegan chocolate chip cookies are oh so soft!The coconut sugar not only adds an amazing richness and nuttiness, it also helps with the lightness of these cookies. .

Soft Batch Pumpkin Chocolate Chip Cookies

Soft Batch Pumpkin Chocolate Chip Cookies

Soft Batch Pumpkin Chocolate Chip Cookies

Perfect for early fall baking, Thanksgiving dessert or a “just because” treat for yourself!Finish them off with a sprinkle of coarse sea salt and prepare to be addicted!(you can sub a gluten-free baking blend instead of all purpose flour) dairy-free chocolate chips (I use semi sweet PC brand!).Light a candle, play your favourite fall music (John Mayer, Paradise Valley is my go to) and bake these cookies!I love pumpkin so much, its full of fibre and colour and makes every fall dish so much more fun!If you make these cookies, definitely take a photo and tag me on insta, or leave a comment and let us know how it went for you and if you made any changes! .

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