Enjoy this classic chocolate chip cookie recipe with a sweet vegan upgrade! Simple to bake, easy substitutions, and no weird ingredients. So good, no one would even know they're vegan if you didn't tell them! Makes approximately 60 mini cookies.
Preheat oven to 375° F (190° C). Line 3, 10 x 15 inch 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 inch 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.
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!
Don't want to use vegan butter? Swap it out for softened coconut oil. Just keep in mind that this will add a slight coconut flavor.