Description

These Chewy & Soft Vegan Chocolate Chip Cookies are better than Tollhouse! Featuring chewy edges and soft, molten middles studded with melty vegan chocolate chips, these cookies are dairy-free, egg-free, and irresistibly delicious. Made with simple pantry staples and a secret ingredient for softness, this recipe is perfect for anyone craving classic, gooey chocolate chip cookies without any animal products.

Ingredients

Scale

Dry Ingredients

2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour, sifted and spoon & leveled
1 tbsp cornstarch or arrowroot starch
1/2 tsp baking soda
1/4 tsp sea salt

Wet Ingredients

2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
2/3 cup (135 g) light brown sugar
1/2 cup (100 g) organic granulated sugar
1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
1 tbsp vanilla extract

Add-ins

1 cup (170 g) vegan chocolate chips (semi-sweet or your choice)

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Instructions

Prep the Ingredients. Line a cookie sheet with parchment paper to prevent sticking, and measure out all your ingredients carefully for smooth workflow.
Mix Dry Ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda, and sea salt until evenly combined. Set aside.
Combine Wet Ingredients. In a large bowl, whisk the melted and cooled vegan butter with light brown sugar, granulated sugar, dairy free yogurt, and vanilla extract until smooth and creamy.
Incorporate Dry Ingredients. Add the flour mixture into the wet ingredients. Using a rubber spatula, fold gently to combine until the flour is mostly mixed in but the dough is not yet fully uniform.
Fold in Chocolate Chips. Add vegan chocolate chips and fold them evenly into the dough to ensure every bite is studded with melty chocolate.
Chill the Dough. Cover and chill the dough for at least 30 minutes, preferably 2 hours, to develop flavor and improve texture.
Preheat Oven. When the dough is nearly done chilling, preheat the oven to 350°F (175°C).
Portion Cookies. Using a cookie scoop, portion about 1.5 tablespoons of dough per cookie for regular size, or 3 tablespoons for larger cookies. Roll the scoops gently and place on the prepared baking sheet spacing cookies adequately.
Bake the Cookies. Bake for 10-12 minutes, typically 11 minutes for large cookies, until edges are lightly golden and set but middles remain soft and not doughy looking.
Cool on Sheet. Remove cookies from oven and allow to cool on the baking sheet for 10 minutes to firm up and hold together.
Finish and Store. Sprinkle with extra sea salt for flavor contrast if desired. Store cooled cookies at room temperature in an airtight container for up to 4 days, refrigerate for up to 1 week, or freeze for up to 1 month.

Notes

These are the best vegan chocolate chip cookies with chewy edges and soft, molten middles packed with melty chocolate chips.
Easy to make with common ingredients, no one will know these cookies are vegan—no dairy and no eggs needed.
Chilling the dough improves flavor and texture, so don’t skip this step if possible.
You can use either all purpose or gluten free 1:1 baking flour for different dietary needs.
Store cookies properly to maintain freshness: airtight container at room temperature, or refrigerate/freezer for longer shelf life.

Nutrition

Serving Size: 1 cookie (approx. 28 g)
Calories: 140
Sugar: 10 g
Sodium: 90 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg