When you bake chocolate chip cookies for your kids, you’re always going to hear that one question: “How many can I have Mom?” Followed by an Oscar-worthy puppy dog face and imaginary slanted halo.
This question gets me every time, perhaps because I sympathize with the mental struggle of having this number resting in the hands (and at the mercy) of the cookie police (me). Or maybe it’s because I’m also asking myself how many cookies are reasonable, setting limits for not just my kids, but myself too. The “How many can I have Mom?” question doesn’t just ask how many THEY can have; they are also asking (and silently judging), “How many are YOU going to have, Mom?” with raised eyebrows.
They know chocolate chip cookies are my favorite, and it makes me want to throw numbers and limits out the window. They’re hoping their mom will just say screw it and we’ll ceremoniously dance around the kitchen eating until we’re all strung out on sugar. DAMN THE CONSEQUENCES.
Because truthfully, whether they’re soft, chewy, or crunchy, packed with nuts or loaded down with vanilla, the chocolate chip cookie takes the gold for the best cookie everrrrrrr.
And today, I’m going to take you through everything you need to know when it comes to baking vegan chocolate chip cookies, so you can also ceremoniously dance without shame. It starts with the invention of this classic cookie…
Who was the culinary genius that invented chocolate chip cookies?
I could eat chocolate chip cookies 8 days a week. But who is responsible for creating this work of cookie art?
The glory goes to Ruth Wakefield, who invented chocolate chip cookies in the 1930s. Originally called the “Toll House Chocolate Crunch Cookie” (named after the restaurant, Toll House Inn, that she ran with her husband in Massachusetts), Ruth first thought of the recipe while brainstorming variations for “Butter Drop Do” pecan icebox cookies.
As the story goes, Ruth’s original plan was to melt the chocolate before pouring it into the batter. But since she was pressed for time, and only had a Nestlé semisweet bar, she instead chopped the chocolate into pieces before stirring it in. The result was a revolutionary confection that has taken the top spot for best cookie.
And with all due respect to Ruth, the recipe I’m sharing for these chocolate chip cookies is so classically delicious, you wouldn’t even know they’re vegan if I didn’t tell you.
So good, no one will know they’re vegan
I’ve never met a person who doesn’t like a vanilla cookie packed with bursts of ooey gooey melty chocolate, but if you mention that it’s vegan, well, you may be confronted with skepticism and even criticism. People take their chocolate chip cookies very seriously.
But what if I told you that this “vegan” version is SO GOOD, you (and even the skeptics) can’t even tell the difference?
For starters, you don’t need to change much. My favorite chocolate chip cookie recipe comes from Betty Crocker’s Cookbook (circa 1986), but I gave this version a sweet vegan upgrade. With just a few simple swaps, you can have this classic cookie without sacrificing taste or your first born child. It starts with switching your traditional butter to vegan butter, and trading out the eggs for an egg substitute of your choice. Check out the FAQ’s below for my recommendations on substitutions!
Frequently Asked Questions for vegan chocolate chip cookies
Here are a few questions I’ve heard from readers (and people in real life) that want to make vegan chocolate chip cookies.
Swapping out eggs in cookies is a snap! Here are just a few reliable ways you can substitute eggs in your next batch of cookies:
Flax seed: 3 tablespoons water + 1 tablespoon ground flax seed, soaked in a bowl for 10 minutes = 1 egg
Bananas: ¼ cup mashed banana = 1 egg
Applesauce: ¼ cup applesauce = 1 egg
Nut butter: 3 tablespoons nut butter = 1 egg
Water + baking powder (my favorite way!): 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon oil = 1 egg.
Keep in mind that substitutions like bananas, applesauce, and nut butter will give your cookies a slightly different flavor. That’s why my FAVORITE substitution is water and baking powder. You get a swap that’s not only effective, but does not change the flavor of the cookie in any way.
In this recipe, since there is plenty of butter (oil), I only use 2 tablespoons of water + 2 teaspoons of baking powder as a stand-in for my egg.
Yes! If you’re not into vegan butter or can’t find any in your area, softened coconut oil will do the trick. I’ve used this as a substitute many times when making vegan chocolate chip cookies, and it’s always been a success.
Keep in mind though that using coconut oil will give your cookies a coconut flavor (not a bad thing in my opinion). Also, when using coconut oil, do not refrigerate your dough, since coconut oil hardens in cold temperatures. For best results, use softened coconut oil and bake your cookies immediately.
While there are many different types of flour (cake flour, pastry flour, bread flour), I don’t think you have to get fancy to achieve the perfect vegan chocolate chip cookie. If you’re wanting to bake a cookie that is soft/chewy on the inside, with crispy edges on the outside, using unbleached all-purpose flour is the perfect fit.
For gluten-free diets, my favorite flour to use is Bob’s Red Mill’s 1 to 1 gluten-free flour. In my experience, the texture is about the same as regular unbleached all-purpose flour. That being said, I prefer making mini cookies with gluten-free flour (about a tablespoon per drop cookie), since I think it bakes better. The larger the cookie, the longer the bake, and when using gluten-free flour that can get tricky.
If you’re switching from traditional chocolate chips to dairy-free chocolate chips, the hunt for good chips doesn’t have to be a difficult one.
If you have a serious dairy allergy, I highly recommend looking for Enjoy Life brand vegan chocolate chips, because they are the only brand I’ve seen that takes allergies very seriously. However, if you just want to switch over, check for accidentally vegan chocolate chips— just read the ingredients label and make sure it doesn’t contain milk. I’ll buy accidentally vegan chips when I want large bursts of gooey chocolate.
For this recipe, I suggest a cook time of between 8-10 minutes for mini cookies. However, we all like our cookies a certain way, so check yours according to the following:
For softer, chewier cookies, I suggest checking them at about 7-8 minutes.
For crunchier cookies, I suggest checking them at 9-10 minutes.
Keep in mind that times may be slightly different for gluten-free cookies.
You know the cookies are done when:
The edges are golden brown, and the tops appear cooked through.
The bottom of the cookie is cooked through and is either starting to turn golden brown, is already golden, or dark brown (depending on how long you left them in the oven and the texture you are trying to achieve). You can check using a spatula and lifting up the cookie to see.
Remember: when you remove the cookies from the oven and leave them on the tray to cool, the cookies will continue to “cook” if left on a hot tray. I usually do this because I like just a little crunch on the outside of my cookies. But if you want a chewier cookie, immediately transfer your cookies to a cooling rack after removing them from the oven.
How to make vegan chocolate chip cookies (step by step)
What you’ll need for this recipe (see the recipe box below for exact measurements):
- vegan butter, softened
- granulated sugar and brown sugar
- egg substitute (see the recipe card for my preferred way, or check the FAQs above for another option!)
- unbleached all-purpose flour (or gluten-free 1 to 1 flour)
- baking soda
- salt (I use Himalayan pink salt)
- vegan (or accidentally vegan!) chocolate chips
1. Preheat oven to 375°. Line 3, 10 x 15 baking sheets with parchment paper and set aside. Next, add softened vegan butter, sugars, and egg substitute to a medium mixing bowl. With electric beaters, blend on medium-high speed until mixed well.
2. Add flour, baking soda, and salt, and mix again. The dough will appear crumbly at first, but KEEP MIXING and be patient! I’ve found that everything gets incorporated well if I just mix for a couple minutes. The result is a stiff dough that is perfect for drop cookies.
3. Add in chocolate chips and mix again. (Psst! Don’t forget to taste test!)
4. Next, transfer cookie dough to baking pans. With a spoon or by hand, drop cookie dough (1-2 tablespoons each) onto sheets, 2 inches apart. I typically will fit 20 cookies on a 10 x 15 baking sheet. This recipe makes approximately 60 cookies.
5. Bake your cookies for 8-10 minutes (check the FAQs above for info on chewy versus crunchy cook times). Remove from oven and allow to cool for 5 minutes before eating.
Allergy Information
- These cookies are 100% vegan, meaning they are dairy-free and egg-free. They are also naturally nut-free, when using chocolate chips that are not processed on equipment that has been in contact with nuts.
- Make them gluten-free by using a gluten-free 1 to 1 four of your choice (see the FAQs above for more on this).
- For severe allergies (such as nut or soy allergies), please make sure to use allergy-friendly chocolate chips, such as Enjoy Life brand.
- I have not tried making these oil-free, although substituting with applesauce or bananas seem promising! If you have tried this, please share your feedback in the comments below!
For more vegan cookies, check out these recipes:
- Easy Vegan Gingerbread Cookies
- Vegan Pumpkin Chocolate Chip Cookies
- Gluten-free Vegan Chocolate Sandwich Cookies
- Roundup of 20 Vegan Christmas Cookies
Classic Vegan Chocolate Chip Cookies Recipe
Ingredients
- 1 cup vegan butter, softened (such as Earth Balance brand)
- ¾ cup unrefined/organic sugar (see notes for more on this)
- ¾ cup brown sugar
- 2 tablespoons filtered water
- 2 teaspoons baking powder
- 2 ¼ cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (I use Himalayan pink salt)
- 10 oz vegan chocolate chips
Instructions
- Preheat oven to 375°. Line 3, 10 x 15 baking sheets with parchment paper and set aside.
- Add softened vegan butter, sugars, water, and baking powder to a medium mixing bowl. With electric beaters, blend on medium-high speed until mixed well.
- Add flour, baking soda, and salt, and mix again. The dough will appear crumbly at first, but KEEP MIXING and be patient! I’ve found that everything gets incorporated well if I just mix for a couple minutes. The result is a stiff dough that is perfect for drop cookies.
- Add in chocolate chips and mix again. (Psst! Don’t forget to taste test!)
- Next, transfer cookie dough to baking pans. With a spoon or by hand, drop cookie dough (1-2 tablespoons each) onto sheets, 2 inches apart. I typically will fit 20 cookies on a 10 x 15 baking sheet. This recipe makes approximately 60 cookies.
- Bake your cookies for 8-10 minutes (check the FAQs above for info on chewy versus crunchy cook times). Remove from oven and allow to cool for 5 minutes before eating.
Notes
- These cookies are 100% vegan, meaning they are dairy-free and egg-free. They are also naturally nut-free, when using chocolate chips that are not processed on equipment that has been in contact with nuts.
- Make them gluten-free by using a gluten-free 1 to 1 four of your choice (see the FAQs above for more on this).
- For severe allergies (such as nut or soy allergies), please make sure to use allergy-friendly chocolate chips, such as Enjoy Life brand.
- I have not tried making these oil-free, although substituting with applesauce or bananas seem promising! If you have tried this, please share your feedback in the comments below!
- For the sugar, I suggest using unrefined cane sugar or organic sugar because some refined white sugars may be processed using bone char, which is not vegan.
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Thank you for taking the time to invest in your health and happiness!
I love these chocolate chip cookies!
thank you, me too!!