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.
- 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
- 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.
- 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