chocolate chip cookies

Name: Classic Vegan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 35 min
Yield: 10
Cuisine: American
Ingredients: 1 Tbsp Bob's Red Mill GF/V Egg Replacer; 3 Tbsp lukewarm or warm water; 1/2 cup brown sugar, lightly packed; 1/4 cup cane sugar (white, unrefined, or raw); 1/2 cup melted vegan butter; 1 tsp vanilla extract; 1/2 tsp baking soda; 1/2 tsp salt; 1 Tbsp corn starch; 1 1/4 cups unbleached all-purpose flour; 3/4-1 cup dairy-free chocolate chips, divided

Classic Vegan Chocolate Chip Cookies

February 1, 2021 by Rachael Ng Leave a Comment

These Classic Vegan Chocolate Chip Cookies are a top contender for my favorite vegan cookie! They’re soft in texture and taste just like a traditional cookie. If you’re looking for an egg-free & dairy-free cookie then I think you’ll love these!

Vegan Chocolate Chip Cookies

I am beyond thrilled to finally have a “regular” vegan chocolate chip cookie for you all! Eek! This cookie! The taste and texture is just like that of a cookie made with eggs and real butter. Instead of flaxseed meal for the vegan “egg”, I opted to use Bob’s Red Mill Gluten-Free Vegan Egg Replacer, which creates the perfect texture for this cookie. This post isn’t even sponsored, I just love the stuff and think it’s ideal for these cookies!

How to Get the Perfect Cookie Shape

This cookie dough comes together like any other chocolate chip cookie dough, but to get your cookies thick and soft-baked, you must chill the dough. Not chilling the dough will result in cookies that have spread very thin. Once you’ve chilled the dough, you will scoop and roll the dough balls smooth with your hands. This process gives you more evenly shaped cookies.

To get your cookies to look just like mine, you will press extra chocolate chips into the tops and sides of the dough balls. Then, as soon as the cookies come out of the oven, press a few more chips into each cookie and use the back of a spoon to gently re-shape any cookies that have gone slightly rogue. We want our cookies nice and round.

What You’ll Need

Bob’s Red Mill GF/V Egg Replacer mixed with 3 Tbsp of water – the package tells you to mix with 2 Tbsp, but you want to use 3 Tbsp of water. You’ll allow this mixture to thicken for 3-5 minutes.
Brown sugar adds flavor and moisture to these cookies. You can use light or dark, but don’t pack it tight. Scoop it into your measuring cup and lightly press down.
Sugar, along with the brown sugar, creates that classic cookie texture we all love.
Vegan butter is melted (after being measured as a solid) to create moist and soft cookies.
Vanilla extract adds flavor.
Baking soda is the leavening agent for these cookies. You’ll want to use baking soda and not baking powder.
Salt enhances flavor.
Corn starch adds chewiness to these cookies.
All-purpose flour is the go-to standard flour for chocolate chip cookies. I like to use the unbleached variety. To measure your flour: fluff up the flour first, spoon it into your measuring cup, and level it off with a knife.
Chocolate chips add chocolate! I like to mix 1/2 cup of chocolate chips into the dough and then use the remaining 1/4-1/2 cup to press into the dough balls and baked cookies.

Yield: 10 Cookies

Classic Vegan Chocolate Chip Cookies

One of the BEST vegan chocolate chip cookies! These easy cookies taste just like the classic we all know and love.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 3 hours

Total Time 3 hours 35 minutes

Ingredients

1 Tbsp Bob's Red Mill GF/V Egg Replacer
3 Tbsp lukewarm or warm water
1/2 cup brown sugar, lightly packed
1/4 cup cane sugar (white, unrefined, or raw)
1/2 cup melted vegan butter
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp corn starch
1 1/4 cups unbleached all-purpose flour
3/4-1 cup dairy-free chocolate chips, divided

Instructions

Prepare your vegan "egg" by mixing your egg replacer with 3 Tbsp of room temp or warm water in a small bowl. Mix well and allow to thicken for a few minutes.
In a large bowl, whisk together the vegan egg and sugars. Whisk in the melted butter until totally combined. Whisk in the vanilla extract. Finally, whisk in the baking soda, salt, and corn starch.
Using a large spoon or spatula, gently mix in the flour until combined. Add 1/2 cup of the chocolate chips and mix. Cover and chill the dough for at least 3 hours.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Scoop cookies 3 Tbsp in size (I baked 6 for my first batch and 4 for the second). Roll the cookie dough balls smooth and press extra chocolate chips into the tops and sides. Place the leftover dough back into the refrigerator.
Bake cookies at 350°F for 10-12 minutes or until the centers no longer look wet. If desired, immediately press more chocolate chips into the tops of the baked cookies.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat steps 5 & 6 to finish baking all the dough.
Store leftovers in an airtight container at room temperature. I found these cookies to have a slightly crisp outer "shell" on Day 1 and by Day 2 they were totally soft.

Notes

The only vegan egg I recommend for this recipe is 1 Tbsp of Bob's Red Mill V/GF Egg Replacer mixed with 3 Tbsp of water
If your cookies come out of the oven a little lopsided, you can use the back of a spoon to gently shape each of the cookies into rounder circles

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Collagen Coconut Oil Chocolate Chip Cookies

February 11, 2020 by Rachael Ng 2 Comments

Chocolate chip cookies have to be one of my all time favorite treats. It doesn’t really matter the texture or size, I’m always down for a good CCC. I’ve made countless cookie recipes, and this version with collagen powder has been on my mind since I first came up with it over a year ago. I use my favorite Cold Brew collagen flavor and wow, okay, I could eat five of these! Obviously you can use whatever collagen you see fit – even unflavored – but I highly recommend a coffee flavor (that’s what gives my cookies the darker color) because you just can’t beat it.

I opted for coconut oil in this recipe because it felt like a better option than some of the dairy-free butters that are out there. With coconut oil you know exactly what you’re putting into the cookies, with no extra fillers. You will need your coconut oil to be solid for these cookies to turn out, so if your oil is liquid then you’ll need to chill it in the refrigerator until it’s solid. Then you’ll simply beat it with the sugars just like you would a traditional chocolate chip cookie recipe. The rest of the recipe is straightforward and nearly identical to my Dairy-Free Classic Chocolate Chip Cookies recipe (i.e. if you’ve made cookies before then you’ve totally got this).

The collagen powder keeps these cookies soft and tasting fresh for days. Seriously, I took a big bag of these to the hospital to have my baby, and I happily snacked on them for the few days after I gave birth. These cookies are so soft and delicious!

Yield: 14 Cookies

Collagen Coconut Oil Chocolate Chip Cookies

Classic chocolate chip cookies made with dairy-free coconut oil and collagen powder. These soft cookies stay tasting fresh for days and make for the perfect on-the-go snack!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

1/2 cup coconut oil, solid
3/4 cup coconut sugar
1 large egg, room temp
1/2 tsp vanilla extract
1 1/4 cups unbleached all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 scoops or 1/4 cup collagen powder, (I used the Cold Brew flavor from Ancient Nutrition)
1 cup dairy-free chocolate chips

Instructions

Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg and then the vanilla; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and collagen powder. Add dry ingredients to wet and use a large wooden spoon or spatula to gently mix until nearly combined. Stir in the chocolate chips, reserving 1/4 cup of chips to top the dough balls. Cover and chill the dough for 30 minutes.
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop cookies 1.5 Tbsp in size and roll into smooth balls. Top each dough ball with extra chocolate chips* and bake, six at a time, at 350°F for 5-6 minutes.
Allow cookies to cool on the baking sheet for 1-2 minutes and then gently move to a cooling rack.
Store cooled leftovers in an airtight container at room temperature. Cookies will be softer the next day.

Notes

*feel free to add the extra chocolate chips pre or post-bake. I did both for my cookies, adding a couple of chips to each dough ball and then immediately after the cookies came out of the oven, pressing a couple more chips into the top of each cookie

Triple Chocolate Inside Out Cookies (DF)

December 2, 2019 by Rachael Ng 1 Comment

Since giving up dairy (and subsequently chocolate with milk in it!) a couple of years ago, I’ve become really good at searching out milk-free chocolates. This means that I’ve grown accustom to the taste of some very dark chocolate since those are the ones least likely to contain milk. I remember going on the hunt for a vegan white chocolate around the holidays last year, and the only thing I could find was a bag of super expensive (for me, this is anything over $5) white chocolate chips. Nope. Not worth the money. After all, white chocolate isn’t even really chocolate. It’s made with cocoa butter and contains no chocolate solids!

I’d recently been thinking of doing an “inside out” type of cookie – chocolate cookie dough with white chocolate chips – and totally lucked out when I found a bag of Nestle white chocolate chips without milk! Yes! This is in no way sponsored, but Nestle now has a line of allergen-friendly chocolate chips, including white chocolate morsels! A huge win for those of us avoiding dairy products! And I found them at my local Wal-Mart. A bit pricey, but totally exciting and worth it for a white chocolate splurge!

These cookies are basically a chocolate version of my favorite Soft & Chewy Chocolate Chip Cookies. I simply added cocoa powder and tons of white chocolate chips to get that traditional “inside out” cookie. You’ll use melted butter and a bit of starch to up the chew factor of these cookies – I actually found them to be softer the day after baking them! Just be sure you don’t over bake these babies, which is easy to do. They will look under baked, but that’s when you want to take them out of the oven! Your white chocolate chips may even begin to brown a bit (as mine did) and then you’ll know it’s definitely time to take the cookies out!

Some of the ingredients I love for this recipe:

Melted vegan butter gives these cookies ultimate chewiness! We’re talking soft-the-next-day chewy, so don’t skip the melting step!

Coconut sugar is my go-to sweetener for most of my baked goods. It’s low GI, unrefined, and makes for a great replacement for regular granulated sugar. Don’t let the name fool you – it tastes nothing like coconut.

Brown sugar brings moisture to these cookies by adding that little bit of molasses that’s mixed into all brown sugars. Feel free to use light or dark brown sugar (dark has more molasses).

Arrowroot starch also helps to make these cookies chewy. If you have corn starch on hand, that will work, too!

Yield: 16 Cookies

Triple Chocolate Inside Out Cookies

Sweet and chewy "inside out" chocolate cookies filled with both semisweet and white chocolate chips!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

1/2 cup (1 stick) vegan butter, softened
1/2 cup coconut sugar
1/2 cup brown sugar
1 large egg, room temp
1 1/2 tsp vanilla extract
1 cup + 2 Tbsp unbleached all-purpose flour
6 Tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp arrowroot (or corn) starch
1/2 tsp salt
1/2 cup dairy-free semisweet or dark chocolate chips
1/2 cup dairy-free white chocolate chips

Instructions

Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
In a medium bowl, whisk together the melted vegan butter, sugars, egg, and vanilla extract; set aside.
In a large bowl, sift the flour and cocoa powder. Then whisk in the baking soda, baking powder, arrowroot starch, and salt until flour and cocoa are well combined.
Add liquid ingredients to dry and gently mix using a large spatula or wooden spoon until a few flour streaks remaining. Combine the semisweet and white chocolate chips, and then stir 3/4 cup of the mixed chips into the dough. Set extra chips aside and cover and refrigerate the dough for 2 hours.
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 photos in this post) and placing them on the parchment-lined baking sheet. Using the remaining 1/4 cup of mixed chocolate chips, press extra chips into the tops and sides of the dough "balls", reshaping as necessary. Refrigerate dough balls for 1 hour.
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 6-8 minutes or until cookies have spread and look a bit puffy - take them out when they still look a bit under baked.
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 or a small spoon to press the edges in to make the cookies more round.
Continue baking the rest of the cookies, making sure you let your baking sheet(s) cool down to room temperature before adding the dough balls.
Store any cooled leftovers in an airtight container at room temperature.

Notes

Chilling the dough is super important for the right cookie shape and texture.
I haven't tried these cookies with any alternative ingredients (GF flour, regular butter, etc), so I can't vouch for how they would turn out
Feel free to mix up your chocolate chips, adding dark chocolate chips, chunks, or simply adding only white chocolate!

One Bowl No-Chill Chocolate Chip Cookies (DF)

October 14, 2019 by Rachael Ng 20 Comments

If you’ve been following along with me for a while then you know I love a good cookie. Especially a chocolate chip cookie. I grew up baking chocolate chip cookies for my family (seriously, at nearly every family gathering), so there’s just something about a fresh cookie, or spoonful of dough, that just makes me feel happy. For these cookies, I really wanted to create a quick and simple recipe. No special ingredients. No waiting for the dough to chill. All made in one mixing bowl. And, most importantly, a dough that tastes just like the one I always made for my family. This is it.

The dough for these cookies comes together like a standard chocolate chip cookie. You’ll beat the vegan butter and sugars. Add the vanilla and eggs. Then, which is non-traditional, you’ll beat in the leavening agents and salt. Stir in the flour and chocolate and you’re ready to bake! Seriously. These are easy. Like, give-me-twenty-minutes-to-pop-some-cookies-in-the-oven easy. You can scoop or roll the dough – whatever you choose just make sure you have some of the chocolate chips showing at the top of your dough balls. Since I used a mix of mini and regular chips, I didn’t have to top my dough balls with extra chocolate. The dough was already super loaded!

Some of the ingredients I love for this recipe:

Vegan butter gives these dairy-free cookies that buttery taste we all love. The dough tastes exactly the way chocolate chip cookie dough tasted growing up.

Brown sugar lends moisture to these cookies, and I don’t recommend using any sugar replacements.

Mini chocolate chips are a great way to ensure maximum chocolate in each bite! I used a mix of half regular chips + half mini for ultimate chocolate distribution. This also makes for beautiful cookies!

Corn starch (or arrowroot starch) gives these cookies a bit of chewiness, which helps them last for days. Seriously, pop one in the microwave and your cookie will taste good as fresh.

Yield: 20 Cookies

One Bowl No-Chill Chocolate Chip Cookies

Quick and easy no-chill, dairy-free Chocolate Chip Cookies! The perfect recipe for when you want cookies NOW!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1/2 cup (1 stick) vegan butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp corn starch (or arrowroot starch)
1 3/4 cup unbleached all-purpose flour
1/2 cup dairy-free chocolate chips
1/2 cup dairy-free mini chocolate chips

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, beat the vegan butter and sugars. Beat in the egg until totally combined. Beat in the vanilla. Then, beat in the baking soda, baking powder, salt, and corn starch.
Use a large wooden spoon or spatula to stir in the flour until a few flour streaks remain. Add the chocolate chips and stir until just combined.
Scoop or lightly roll dough balls 1 1/2 Tbsp in size. Place 6-8 dough balls on your cookie sheet, making sure the areas with chocolate chips showing are on top - if you used mini chips then you shouldn't have to press more chips into the tops.
Bake cookies at 350°F for 6-8 minutes or until just barely golden. Gently move to a cooling rack.
Store leftovers in an airtight container at room temperature.

Soft & Chewy Chocolate Chip Cookies (dairy-free!)

May 6, 2019 by Rachael Ng 3 Comments

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

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

Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
In a medium bowl, whisk together the melted vegan butter, sugars, egg, and vanilla extract; set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, arrowroot starch, and salt.
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.
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.
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!
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.
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

chocolate chip cookies

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