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

Name: Soft & Chewy Chocolate Chip Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Yield: 16
Cuisine: American
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

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

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Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 237Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 225mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

calculated nutrition information may not always be accurate

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

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

Ingredients

1 1/2 cups unbleached all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 cup white granulated sugar (or unrefined cane sugar)

1/3 cup extra light olive oil

2 tsp vanilla extract

1 large egg + 1 large egg yolk, room temp

3/4 cup sprinkles, divided

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.

Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to over-bake them! Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit.

Store leftover cookies in an airtight container at room temperature.

Notes

I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.

If you prefer less sprinkles, feel free to leave the sprinkles out of the batter OR only put sprinkles in the batter (and don't roll the dough balls in sprinkles).