Perfect Vegan Chocolate Chip Cookies
The perfect vegan chocolate chip cookie recipe. These incredible vegan cookies are soft in the middle with slightly crispy edges. Plus, there's no chilling required!
Servings 12
Ingredients
- 1 tablespoon ground flax seeds
- 2 tablespoons water, room temperature
- 1/2 cup (115g) salted vegan butter, cold (I use vegan Becel)
- 1/4 cup (50g) granulated cane sugar
- 3/4 cup (150g) packed brown sugar
- 2 teaspoons vanilla extract
- 1 1/4 cup (175g) all-purpose white flour, spoon and leveled
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (80g) vegan chocolate chips, semi-sweet or dark
Instructions
- Preheat the oven to 350°F (180℃). Line a large baking sheet with parchment paper. Set aside.
- Make the flax egg: In a small bowl, combine the ground flax seeds and water. Let it thicken as you prepare the rest of the recipe.
- In a medium bowl, add the vegan butter, cane sugar and brown sugar. Beat together until creamy.
- Add the vanilla extract and flax egg to the wet mixture and stir to combine.
- In the same bowl, add the cornstarch, flour, baking soda and salt. Stir until combined. Avoid overmixing. You can use a different bowl for these dry ingredients before mixing them to the wet ingredients if preferred. Stir in the chocolate chips.
- Roll the dough into 12 small balls and place them on the baking sheet, keeping some distance between each cookie.
- Bake for 10-13 minutes or until lightly golden. Let them cool for 5 minutes, then transfer them to a cooling rack.
Video
Notes
You can substitute the cornstarch for tapioca starch.
For lightly underbaked cookies, try baking them for 10 minutes. For crispier cookies, bake them for 13 minutes.
Use refrigerated soft tub vegan Becel or a soft vegan butter for the best results. I haven't tried this recipe with Miyoko's vegan butter or other vegan butters that are harder when refrigerated. If using these, you might need to let them soften at room temperature a bit before using. I can't guarantee the same results. Some readers have used harder vegan margarine that comes in a block and while the flavor is the same, the cookies will be much thicker.
For gluten-free cookies, check out the FAQ section of this post.