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dairy free chocolate chip cookies

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  1. 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
  2. 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

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free, Vegan Tagged With: chocolate chip cookies, dairy free chocolate chip cookies, egg free chocolate chip cookies, soft baked chocolate chip cookies, vegan chocolate chip cookies

One Bowl No-Chill Chocolate Chip Cookies (dairy-free + vegan option)

October 14, 2019 by Rachael Ng 21 Comments

One Bowl No-Chill Chocolate Chip Cookies

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.

How to Make These Cookies

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

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! For vegan cookies, check the recipe notes below!

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, packed
  • 1/4 cup white sugar (regular or unrefined)
  • 1 large egg (or 1/4 cup unsweetened applesauce - see Note 2)
  • 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

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake cookies at 350°F for 6-8 minutes or until just barely golden. Gently move to a cooling rack.
  6. Store leftovers in an airtight container at room temperature.

Notes

  1. To correctly measure the four, fluff up the flour, spoon it into your measuring cup, and then level it off with a knife.
  2. For vegan cookies, replace the egg with 1/4 cup unsweetened applesauce. Scoop and bake the cookies for 6-7 minutes at 350°F. Immediately press extra chocolate chips into the tops of the cookies - this will help flatten them out.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Hand Mixer
    KitchenAid Hand Mixer
  • Small Cookie Scoop, 1.5 Tbsp
    Small Cookie Scoop, 1.5 Tbsp
  • Baking Sheets Set
    Baking Sheets Set

Nutrition Information:

Yield:

10

Serving Size:

2

Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 220mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other chocolate chip cookie recipes you might like:

Soft & Chewy Chocolate Chip Cookies (DF)
Tahini Spelt Chocolate Chip Cookies (DF)
Coconut Oil Chocolate Chip Sprinkle Cookies (DF)

Filed Under: Cookies, Dairy-free, Vegan Tagged With: chocolate chip cookies, dairy free chocolate chip cookies, no chill chocolate chip cookies, one bowl chocolate chip cookies, vegan chocolate chip cookies

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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