These vegan chocolate chip cookies are soft and chewy with just enough ‘crunch’ to be satisfying as you bite into them.
Jaye has officially declared these his favorite! Which is very high praise, considering the fabulous desserts we make on the regular.
But these were whisked off to work with him and whatever was left was polished off soon after. I barely got a look in!
But other than my oatmeal crunchies I think this is only the second cookie recipe I’ve made. And it was fun!
No wonder people eat cookie dough as is, I mean look how awesome this cookie dough looks!
But I managed to resist eating it so that this batch of cookies could get made!
As I’ve mentioned before in a certain other chocolate chip recipe, I can’t get vegan chocolate chips here, so I make do with chopping up a slab of dark chocolate into small chunks. It works just as well. Of course you don’t have quite the symmetry of perfect little chocolate chips but whatevs.
This batch made 12 large cookies, honestly you could get double the amount out of this batch if you roll smaller balls, but I went with the large cookie idea instead. Going large comes naturally to me, I actually have to make extra effort to make things small, so it usually doesn’t happen.
These are soooo easy to make! And serve them up with some delicious non-dairy milk for a milk and cookies treat.
Served warm they are fantastic as the chocolate is all gooey and melty.
If you’re not a cookie baking veteran (I’m certainly not) then it might shock you to see that you take them out of the oven when they are very much NOT crispy and baked looking. They’re still super soft and only very slightly browned on top. But as they cool down they firm up.
What you’re looking for to let you know they’re done is they should be slightly browned on top and the edges should be set – not hard – just set, like they’re the shape they’re going to stay. They’ll still be very soft and gooey and not firm at all in the middle. That’s fine, as they cool the magic happens.
I found 15 minutes to be the right baking time for these, though some people report cooking them in as little as 10-12 minutes. Hmmm, well see how it goes with yours, but 15 minutes was what worked for me.
You’ll love how soft, chewy, slightly-crunchy, sweet and satisfying these chocolate chip cookies are. One of these cookies with a cup of tea or a glass of non-dairy milk makes a very satisfying afternoon snack.
I’d love to know what you think of these vegan chocolate chip cookies, let me know in the comments. If you’ve made them already, let me know how it went! As always tag any photos #lovingitvegan on instagram so I don’t miss out on seeing them. Thanks!
- ½ cup (112g) Vegan Butter
- 1 cup (200g) Brown Sugar
- ¼ cup (60ml) Soy Milk (or other non-dairy milk)
- 1 Tbsp (15ml) Vanilla Extract
- 2 cups (250g) All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Corn Starch
- ½ tsp Salt
- 3.5 oz (100g) Dark Chocolate Chips (or a slab of dark chocolate, cut into small chunks)
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
- In an electric mixer, add the butter and sugar and cream together.
- Then add the soy milk and vanilla and mix in.
- Then add your flour, baking soda, baking powder, corn starch and salt and mix in by hand until properly mixed into a thick cookie dough.
- Add the chocolate chips or chunks and mix in to distribute as evenly as possible.
- Roll out into balls and place evenly on a baking tray covered with parchment paper.
- Place into the oven and bake for 15 minutes until the edges are set and they are very slightly browned on top.
- Move to a cooling rack.
- Once properly cooled store in an airtight container.
Wow!! Wow!! Wow!! Made your cookies on December 8, 2016. Gave some to two neighbors. They LOVED them.they said the cookies were very filling and filled with flavor. They were speechless when I told them the cookies were totally egg and butter free. I want to make recipes from the dinner section now.
Thanks!!!!!!!!!!
Renee
Yay! So happy to read your comment Renee! Thanks for posting! 🙂
I baked these today and they taste amazing! However, they didn’t spread as much as the ones you’ve made in the picture, and stayed roundish, any idea of what I did wrong? (I measured out all the ingredients accurately with electronic weights as well)
Hi Cecilia! I don’t think you did anything wrong, I’m wondering if it’s cold where you are currently? The reason I say that is some recipes call for chilling the dough before baking and this is precisely to avoid the ‘spread’ of the cookies. I quite like the spread so I generally don’t chill my dough. However, if you’re in a cold climate or let’s say your butter is very hard to start off with, then it could have the same effect. To counteract this you could just bake for a minute or two longer. All the best! 🙂
Hi ! Can I substitute coconut oil in for the Vegan butter? Also I do not have corn starch is it 100 percent needed ? Thanks <3
Hi Melissa, omitting the corn starch should be fine. I don’t know about using coconut oil instead of vegan butter though. It could work okay, but I did get a comment on my shortbread cookies saying that someone had tried this and it didn’t work out. So it might work and it might not. Definitely let us know if you do try it and how it turns out! All the best!
I just made these cookies and I used coconut oil instead of vegan butter because I ran out, and they came out perfectly fine! I believe coconut oil can normally be used as a 1:1 for vegan butter in most cases 🙂 Although my cookies did harden up a bit, I don’t think it was due to the coconut oil, cause I did leave them in the oven for a little bit too long by accident. Otherwise they should be perfectly good to go 😉
Thanks Roma! 🙂
Just made these cookies, and they are so so good! Thanks for posting this because cookies are hands down one of the things that are hard to perfect. The only thing is that they tasted a bit more on the chewy side which isn’t REALLY a bad thing but I couldn’t tell if it was a bit raw or not. Maybe I took them out a bit too early, though the bottoms and tops were perfectly cooked. Whatever – they’re still damn good and will make them again 🙂
Hi Roma, so glad you liked them! If they seemed a bit too chewy just leave them a couple of minutes longer next time. The longer they stay in the oven, the more crunch they will have.