If you’ve been following my blog or Instagram then you know how much I love a good chocolate chip cookie. There’s just something about a warm, gooey cookie loaded with melted chocolate that just gets me. And if you’re here, then I’m sure you can relate.

These cookies are made with melted vegan butter instead of coconut oil (which is what I usually use), and they may just become my go-to chocolate chip cookie recipe! They’re soft, a little chewy, and taste like a regular, buttery cookie. I’m pretty sure there isn’t a thing to not like about these cookies!

This recipe takes some time, which can be a little jarring if you’re used to the kind of cookies that go straight into the oven after mixing. Since we use melted vegan butter for maximum softness, you’ll need to refrigerate your dough for at least three hours. If it’s easier for you, you can also refrigerate the dough the night before.

I like to chill my dough for two hours, take it out to make my dough balls, and then chill the dough balls for another hour. I find it’s easier to roll the dough balls at the two hour mark while the dough is still a little soft. You’ll want roll these cookies into “balls” that are taller than they are wide (see photos below). This helps keep the cookies thick while they bake. And for added aesthetic, you’ll press chocolate chips into the tops of your dough balls!

Some of the ingredients I love for this recipe:

Vegan butter gives these cookies that classic, buttery chocolate chip cookie taste. Melting the vegan butter helps create the soft-for-days texture these cookies have. I like using Earth Balance Vegan Buttery Sticks in my baking, and I highly recommend you use them, too!

Coconut sugar is my favorite unrefined, low GI sweetener. It replaces regular granulated 1:1, doesn’t taste like coconut, and is less likely to spike blood sugar.

Brown sugar has molasses mixed into it, which also helps these cookies with their softness.

Arrowroot starch (like corn starch) ups the chew factor in these cookies. I like arrowroot starch because it’s allergy-friendly for people allergic to corn.  If you don’t have arrowroot starch on hand, feel free to use corn starch instead.

Yield: 16 cookies

Soft & Chewy Chocolate Chip Cookies

Print

Soft and tender dairy-free Chocolate Chip Cookies made to stay soft for days!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

• 1/2 cup (1 stick) vegan butter, melted
• 1/2 cup coconut sugar
• 1/4 cup brown sugar
• 1 large egg, room temp
• 1 1/2 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp arrowroot starch
• 1/2 tsp salt
• 1 cup dairy-free chocolate chips, divided

Instructions

1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
2. In a medium bowl, whisk together the melted vegan butter, sugars, egg, and vanilla extract; set aside.
3. In a large bowl, whisk together the flour, baking soda, baking powder, arrowroot starch, and salt.
4. Add liquid ingredients to dry and gently mix using a large spatula or wooden spoon. With a few flour streaks remaining, add 3/4 cup of the chocolate chips and combine. Cover and refrigerate dough for 2 hours.
5. Line a baking sheet with parchment paper. Scoop dough balls 2 Tbsp in size and then roll them smooth, making them a little taller than they are wide (see photo) and placing them on the parchment-lined baking sheet. Using the remaining 1/4 cup of chocolate chips, press extra chips into the tops of the dough "balls", reshaping as necessary. Refrigerate dough balls for 1 hour.
6. Preheat your oven to 325°F and line another baking sheet with parchment paper. Add 6 dough balls to your prepared baking sheet and bake at 325°F for 8-10 minutes or until cookies look slightly golden at the edges - you don't want to over-bake these!
7. Allow cookies to cool for 2 minutes on the baking sheet before moving to a wire rack to cool completely. If your cookies come out of the oven a little misshapen, you can gently (and carefully - they'll be hot!) use your fingers to press the edges in to make the cookies more round.
8. Continue baking the rest of the cookies, making sure you let your baking sheet cool down to room temp before adding the dough balls.

Notes

Sugars: I don't recommend any sugar substitutes, but you can use light or dark brown sugar, depending on what you have on hand.

Arrowroot Starch can be swapped out for Corn Starch

Recommended Products

• 
  Coconut Sugar
• 
  Parchment Paper
• 
  Cookie Baking Sheets

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Nutrition Information:

Yield:

16

Serving Size:

1 cookie
Amount Per Serving: Calories: 237 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 42mg Sodium: 225mg Carbohydrates: 25g Fiber: 1g Sugar: 15g Protein: 2g

calculated nutrition information may not always be accurate

Did you make this recipe?

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Other Dairy-Free Cookie recipes you might like:

Walnut Dark Chocolate Chunk Cookies

Dairy-Free Classic Chocolate Chip Cookies

Coconut Oil Chocolate Chip Sprinkle Cookies

Orange Cranberry Chocolate Chunk Cookies