Perfect Vegan Chocolate Chip Cookies
The perfect vegan chocolate chip cookie recipe. These classic cookies are lightly crispy around the edges and extra soft in the middle. They’re packed with a generous amount of brown sugar for a rich flavor and chewy texture. These are always a crowd-pleaser.
Servings 12
Ingredients
- 1 tablespoon (7g) ground flax seeds
- 2 tablespoons water, room temperature
- 1/2 cup (105g) salted vegan butter (see notes)
- 3/4 cup (130g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- 1 1/4 cup (175g) all-purpose white flour, spooned and leveled
- 1 tablespoon (8g) cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 1/2 cup (90g) vegan chocolate chips, semi-sweet or dark
- Flaky salt, for topping (optional)
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Set aside.
- In a small bowl, combine the ground flaxseed and water. Let it thicken for a few minutes.
- In a medium to large bowl, add the vegan butter, brown sugar and granulated sugar. Stir until well combined, about 15-30 seconds.
- Add the vanilla extract and flaxseed mixture to the wet ingredients. Combine.
- To the same bowl, add the flour, cornstarch, baking soda and salt. Stir the dry ingredients together at the top before incorporating into the wet ingredients. Stir until just combined.
- Fold in the chocolate chips.
- Roll the dough into 12 balls and place them on the prepared baking sheet, keeping some distance between each cookie as they will spread.
- Bake for 11 to 13 minutes or until lightly golden. Sprinkle each cookie with a small pinch of flaky salt while they’re still warm. Let them cool for at least 10 minutes before eating.
Video
Notes
Once completely cooled, store the cookies in an airtight container at room temperature. This will help them stay soft and chewy longer, up to 1 week. You can also freeze them for up to 3 months.
You can substitute the cornstarch for tapioca starch if needed.
For slightly underbaked and gooey cookies, bake them for only 11 minutes. For well baked 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.
Want extra fillings? Try adding in some vegan marshmallows to make s’mores cookies. Feel free to increase the chocolate chips to 3/4 cup if you want more. You can also use chocolate chunks instead of chocolate chips, or a combination of the two.