The Best Vegan Chocolate Chip Cookies
These are hands down the best vegan chocolate chip cookies you will ever make! Crispy on the outside, ultra-chewy in the middle, and loaded with melty chocolate—they taste just like classic cookies, but completely egg-free and dairy-free. No one will believe they’re vegan!
Servings: 18 cookies
Ingredients
- ¾ cup brown sugar packed
- ½ cup white sugar
- ½ cup vegan butter melted ( I used Earth Balance)
- ¼ cup applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar (trust me on this)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz chopped vegan chocolate
Instructions
- Preheat your oven: Preheat to 350°F (180°C). Line 2 large baking sheets with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar.
- Add the dry ingredients: Add in the flour, baking soda, and salt, then use a spatula or wooden spoon to mix well. Lastly, stir in the chocolate.
- Scoop the dough: Take about 2 tablespoons of cookie dough (I used a cookie scoop) and place the ball of dough on the prepared baking sheet. Repeat, leaving space for spreading, making about 18 cookies. Do not flatten the cookies.
- Bake: Bake for 12-15 minutes, until the edges are just beginning to brown.Cool: Allow the cookies to cool on the pan. They will be puffy at first but will flatten as they cool. The texture will get chewier over time and will become super chewy if left uncovered overnight at room temperature.
Notes
Vegan Chocolate: For the gooiest, most chocolatey cookies, I highly recommend chopping a bar of dark chocolate (just check that it’s vegan). The mix of larger and smaller chocolate pieces creates the best taste and texture.
Apple Cider Vinegar: This is a trick I learned as a kid! A small touch of vinegar reacts with the baking soda, making the cookies extra chewy. Don’t worry—you won’t taste it! (White vinegar works in a pinch.)
Applesauce: Applesauce acts as the perfect egg substitute in this recipe, adding just the right amount of moisture. I use unsweetened applesauce, but sweetened works too. In a pinch, you can substitute ¼ cup of mashed banana—just be sure it’s mashed very well to avoid chunks in the dough.
Storage: Once cooled, store these cookies at room temperature, uncovered, on a plate or in a cookie jar. They also freeze beautifully—just place them in an airtight container and freeze for later!
Nutrition
Serving: 1 cookie (recipe makes 18 cookies) | Calories: 203kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 139mg | Potassium: 30mg | Fiber: 1g | Sugar: 21g | Vitamin A: 241IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/the-best-vegan-chocolate-chip-cookies/Scan the QR code for updates, tips, and to ask me any questions!
